So the summer is pretty much over, over here…
We have surplus of fruits (figs, late peaches, grapes, prickly pears) and vegetables (zucchini’s, bell peppers and tomatoes) and I’d really want to practice canning…
I’ve been googling “home canning” and came up with so much information - it is overwhelming.
I’m sure I’m not the only one who wants to start but get overwhelmed…
I’m wondering if the kind souls on Permies who already have canning under their belts with all the success stories and the failures, would be willing to help us newbies with putting your best tips, tricks, and warnings…
Let’s create a beginner’s WIKI to home canning to preserve food.
Can’t wait to learn from you all…
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