Canning and Jarring...

Captain_Tightpants

I really want to start making and storing more of my own foods, especially things like spaghetti sauces and curries, mostly so I can control sodium and preservatives contents, but I really don't know where to start learning about canning, jarring, freezing etc. Do any of you guys have any good tips or links to online resources?

Thanks!

LoraF83

Get the Ball Blue Book - it's a great guide to canning and preserving food. I have a water-bath canner and have preserved a few things (jam, jelly, and cinnamon apples). You have to use a pressure canner for tomato and meat items - something to do with the acidity.
I make large batches of a basic marniara and then freeze it - it stores really well and I can add ingredients, spices, etc to change the flavor of what I'm having that day.

Good luck getting started!

Captain_Tightpants

Thanks Lora, I'll definitely look into that book!

Bump. Anyone else got tips?

211trish

Two books I would recommend are Ball Complete Book of Home Preserving and The complete book of small-batch preserving. I would also recommend buying a vacuum sealer. There is nothing better than reaching in your freezer in the winter for your yummy spring veggies!