Although I come from a long line of canners, I personally have never canned. But my bumper crop of tomatoes is crying out for some method of preservation. Since there is little room in my freezer, I decided to try my hand at canning.
I purchased a small pressure cooker/canner, even though you don't need to can acidic food under pressure. I figured it would be easier in the long run.
My first project: Homemade tomato sauce.
It actually turned out perfectly -- which means, all the jars sealed. (Jars that don't seal mean you either have to reprocess the batch or put it in the refrigerator and use within the next week or two.)
My next canning project: pickles. (Even though I'm not much of a pickle person.)
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