The kool aid jely recipe and directions are posted in this thread.(its great and super easy)

I would start with a water bath canner.....its easier than a pressure canner that requires more watching and adjusting with the steam and such.And yes a water bath canner will get you through fruit and veggies.

Glad you scored some jars that's what really helps you keep the costs down.....we have a "bargain hunter"paper that you can put ads in for free...and Ive got some free that way so thats another idea if you have that option in your area.

great tips on how to water bath can vegetables

Canning Vegetables with a Boiling-Water Canner

1 (6oz) can tomato paste
3 c water
2 tsp cayenne pepper
1 1/2 Tbs chili powder
2 1/2 tsp salt
2 tsp cornstarch
2 tsp white vinegar
1 Tbs minced dried onions
2 Tbs canned jalapeno slices

Mix tomato paste w/water in a large stockpot over medium heat.
Stir til smooth.
Add :cayenne, chili powder, salt, cornstarch, and vinegar.


In a food processor puree the onion and jalapeno til smooth.
Add to tomato water mix and bring to a boil, stirring often.
Once you have reached the hard boil stage cook for 3 min, then remove from heat.
Let stand to cool.
Place in a tightly sealed container and place in the fridge.
This will keep up to 2 months.


*NOTE*
To can:
Pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 min.

This makes about 3 1/2 cups,I like to triple if I am canning it.

I use to eat whole jars of these when I was little at my grandmas house

6 qts fresh beet
1 tsp whole cloves
1 tsp allspice
2 cinnamon stick
2 c sugar
2 c cider vinegar (or white will do)
2 c water

Wash beets, put in pot of water to cover and boil for about 20 min.
Drain and cool in cold water, remove ends and peel,cut in quarters or more for larger beets.
Bring rest of ingred to a boil w/2 c water, add beets and simmer 10 min, Remove cinnamon sticks.
Pack in hot sterile jars, seal and process in a hot water bath for 30 min.

3 lbs apple
1/2 c water or apple juice
2 c sugar
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp cinnamon
25 caramels

Peel, core and chop apples.
Add apples and water/applejuice into a large pot.
Over med-high heat cook apples til just tender.


Remove apples with a slotted spoon-and puree(discard fluid in pot).
Return puree to pot,add the sugar stirring well.
Return to med-high heat-you want mixture to bubble.
Reduce heat and simmer, stirring frequently til butter is thick and has a spreadable consistency.
Add the ginger, cloves and cinnamon, stirring well.
Add the caramels.
Turn the heat to med-low, stirring constantly til caramels are melted.
Ladle butter into clean hot jars leaving 1/2 inch head space. Seal.
Process in a boiling water bath canner 10 min for pints, 5 min for half pints.


*Tip*

Using a frozen saucer place a spoonful of butter in center. If no rim of liquid forms, your butter is done.

20 oz crushed pineapple in juice
2 c sugar

Bring pineapple and sugar to a boil in a large saucepan and cook 20 min, stirring constantly til thickened.

Pour immediately into hot sterilized jars and process in a water-bath canner for 5 min.

Place jars on a towel and cover w/another towel to prevent drafts and let cool for 24 hours.

I have a recipe similar to this, and a few times I have cheated and used store-bought applesauce - that turns out good, too.

just a simple note also for beginners........

their is a difference between pressure "COOKER" and pressure "CANNER".

at our Wal Mart they are side by side and next to the canning jars and other supplies.in the housewares section.Thier pressure canner is $60 and the cheapest Ive seen anywhere so far this year.