And what a mess it is too! Basically means you have to dump out your whole boiling water pot and start again - never mind that you lost a whole jar of what you're canning! Using canning jars helps. You should never use old mayonnaise or other commercial jars for canning.

And Chey mentioned the extension service. I know the one here offers classes in canning, and will also test your pressure canner. They're a great resource if there's one near you. They used to give away a lot of information, now they charge, but it's reasonable.

Just another note.... you can't reuse the seals, but you can reuse the rings. When you are done, and you are sure that the jar has sealed (you will hear a pop or can push your finger down in the center of the seal and there is no up & down action) you can store the jar without the ring!

Pat - I know of a lot of 'old timers' who have reused old mayo jars... you are 100% right - do not use them! I take it you had a jar break?

Angie - yum.. peppers! I freeze mine and then just thaw them in a small colander with room temp water when I want to use them in omelets, soups, chilies or spaghetti.

Chey - I've had a couple of canning jars break over the years. I've never used non-canning jars, but I know a woman who does, and has given me stuff in them. She doesn't get them back.....

I have had those given to me as well. I hate to say this, but I don't trust those at all and I end up dumping the stuff out and throwing the jar away. I just worry about how safe the food is. I do let the person know about food safety, etc - but then the response usually is - "I have eaten food for years preserved in those old mayo jars.. lol - never got sick from it!"

I was wondering if theres any recipes for canning jam without all that sugar and no artificial sweetners

Sure-jell makes a pectin that requires way less sugar than regular jam/jelly. And I've made it with even less than they call for. It works better with fruit that has more natural pectin. Occasionally you'll end up with syrup.

I use a product called "Pomona's Pectin", which allows you to make jams & jellies w/o much, if any, sugar. This pectin uses the calcium naturally occurring in the fruit itself, for the jelling. It's a low methoxyl type pectin, and includes a separate packet of calcium (monocalcium phosphate), for the fruits lower in calcium. I have had very good luck using it to make jams and preserves (I don't often make jellies). I purchase it directly from the company, but have seen it sold at natural food stores.

Website:

www.pomonapectin.com

Thanks for the info.I never heard of pomona's pectin.I will have to look for it.
Chey how do you make syrup with fruit?

This is awesome! Thanks for all the helpful info. I have wanted to get into canning/preserving my own foods for a long time. This has been a great help! I look forward to trying all these tips out.

There is also a book out there named Will It Freeze? It has a ton of info. More Make Your Own Groceries helps, too.

Once you can or freeze your own tomatoes, you will have wonderful sauces all year round.

If you'd like, I'll tell you a bedtime story about our smoked trout sometime.