This information is helpful not only to the individual who is trying Canning for the first time, but also for the "seasoned" individual who has had a few years of experience. The following PDF documents are wonderful as they give you step-by-step instructions on how to can Low acid or High acid foods...and they are not overwhelming. They have helpful graphics as well. This information comes from http://www.freshpreserving.com/.Step-by-Step Fresh Preserving of High-Acid such as tomatoes, fruit, and pickles that are processed in a boiling water bath: http://www.freshpreserving.com/filebin/pdf/howto/hi_acid.pdf
Step-by-Step Fresh Preserving of Low-Acid Foods such as vegetables and meats that are processed in a pressure canner: http://www.freshpreserving.com/filebin/pdf/howto/lo_acid.pdf
Make the plan to try canning this season. It is a doable thing for any "smart chick"!
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