http://www.freshpreserving.com is a great source for canning supplies and books. I’ve used the Ball Canning “Blue Book guide to Preserving” which is a great go to guide in preserving. Whether you are canning tomatoes or green beans, using a pressure cooker canner or a hot water bath canner, ball jars are usually the best. Canning starts with fresh ingredients, clean canning jars and equipment along with a great recipe. Once you’ve preserved your summer harvest a cool, dry location that does not receive direct light (a basement if you have one) will be just the place for storage.
Another way to preserve is by using a dehydrator. There are several on the market. Choose one that works best for you and your budget. Dehydrating apples, peaches, onions, tomatoes, etc. can be a great space saver. Fruit can be re-hydrated and added to baked goods and cereal, where vegetables can be added to a winter soup or dish. Start with fresh produce free of pesticides. Check your dehydrators instruction manual for times and temperatures to ensure optimal results.
10/1/2017 – This has been a whirlwind of a monthlong time of canning and dehydrating! I’ve put up apples, chicken soup, green beans, tomatoes and have more to do! I have joined a Facebook group “canning” that I love because it is filled with expert canners and those who are like mind in the world of preserves! Here are a few of my accomplishments!
PS: Don’t stack your jars – I just did this briefly to take the picture on the first one.