Re: Canning newbie, help me buy my equipment
I've only used a pressure canner for tomatoes. I know that books recommend canning jams and jellies, but I just pour the hot mixture into sterilized and hot jars. If you are starting with jam, you might not need a canner. I prefer a long-boil method that doesn't use pectin or as much sugar. Underripe fruit naturally has pectin in it, so adding a bit to your ripe fruit usually works well. Using pectin is much quicker (almost too quick for me). Bernardin has a couple of good recipe books with more details about how to use pectin or long-boil methods to make jam.
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