Preserves and canning
I want to put up some fruit perserves and maybe even so some veggies as well - I have no idea how to do this and need a canning mentor. I am on the East End of Long Island - anyone want to help? Would prefer to meet in person but would do a phone call as well. Please let me know!
You might want to check out this site http://www.uga.edu/nchfp/
Do you have a local master food preserver giving classes for a university extension office? I was too nervous to can on my own until I took a class like that. Now I make jams and marmalades with no problems at all, and I have a lot of fun with it. I only water bath can, though. Pressure canning takes a little more effort, and a pressure canner. You can water bath can if you can boil water, watch a timer, and wipe food off the lid of a jar. I started just using a big stock pot. I would invest in the basic equipment, though. It makes life MUCH easier.