Quote Originally Posted by two shoes View Post
The "Ball" book is a good place start. We started canning 3 years ago. We do water bath (high acid foods) and pressure cooker (low acid foods) methods.

Want to start doing meats, just a little nervous...
Meats are a piece of cake. prep the jars and lids, precook the meat, cut into strips or chunks, jar hot with about a tablespoon of water in the jar, store for your future eating pleasure. Its a little odd at first, but after the first batch you see its easier than bulk veggies.