what do you more experienced ladies use for canning? i've accidentally canned spaghetti sauce a few times now when i put it into glass jars while it was warm. the lids popped in, but since it was peach jars that i've used dozens of times i was afraid to store them anywhere but the freezer
. our fridge & freezer are super small so i'd love to start canning.
do you use pressure canners? a large pot? i've read that it's safest to use a large pressure canner so that i can know what pressure & temp my food is at for a given length of time. which brands of pressure cooker/canners are best? i have a stainless steel Fagor pressure cooker, but the handle is broken & the lid no longer seals well. i'm thinking i should be looking to buy something with a wider pot as well
also where do you usually find the best deals on jars & lids?