On Sunday dh, ds and I made a big batch of my applesauce using organic apples. Yesterday I got it boiling again and then canned a bunch of jars. The seal took on each one, which has never happened before, I've never had a 100% success rate!

It should take us through until we can pick our own in a few months. Then we plan on making a HUGE batch and then canning it over the weekend. I like freezer cooking, but I get such a sense of satisfaction on canning things and putting them on my pantry shelf. At least if the electricity goes out we can survive on applesauce for awhile!

Great job! Is it hard to can things? I admit I'm scared of things like botulism from improper canning....

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I don't believe in miracles; I depend on them

This is my first year to can by myself I was very intimidated by it but I found it to be really easy. I posted an excellent canning site with very clear step by step directions for all kinds of foods - it's int he gardening thread.

I still have about 20 jars of applesauce from last year in the basement.

This year we've done green beans, bread n' butter pickles, dill pickes and sweet pickle relish thus far.

Congrats on your work... I know it's work but it's well worth it and the pride and satisfaction from eating something you canned months down the road is just wonderful!

It is not hard once you get your 'system' down. That to me was most intimidating at first - you know, bumbling around the kitchen - forgetting to wipe a jar rim, then running across the kitchen for the dish cloth, etc. Once I did it once it was so much easier this time around. I knew pretty much which 'instruments' I'd need when, so I now knew where to put the funnel so it would be right there, which burner was most convenient for me to have the canning pot on, etc.

I'd highly recommend the "Dummy's Guide" to canning and reading it thoroughly way before even starting. My MIL gave it to me and I read it on vacation (parts of it) before I canned the next week. That was invaluable and I had the step by step instruction guide right there in front of me when I did it both times.

Do you know anyone knowledgeable that cans? Then I'd highly recommend speaking with them before you do it to qualm your fears. Also, make sure that they are 'on call' when you first can. I know that sounds dramatic, but there were little things that weren't in the book that I had questions to so I called up my MIL and asked. She was great for the basic information, although I do have to say she does a few things the 'old fashioned' way that I wouldn't do today for food safety reasons. But for basic information she was great.

I was surprised to see how quickly it was to tell if I got a good seal or not. That was one of the things I was worried about but my first two batches yielded one can that did not seal properly and I could tell right away. I just put them in the fridge and used them first.

Since my last kitchen layout I found really helpful (where to put the towels, where to put the tongs, etc.) I made a little 'map' and put it with my canning book. If you are interested I'd start looking now for a canning pot and the necessary equipment. It's starting to go on sale. I got my canning pot in Canada for $7 and I brought it across the border in dh's suitcase! Good luck, it is a lot of fun - time consuming but I consider it my hobby.

Thanks- I wish I did know someone who cans... I might have to pick your brain if I give it a try. With a move coming up I have to let it go for now, but I do love the idea of making your own and using fresh, organic food.

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I don't believe in miracles; I depend on them