u/Expert_Tree_6023

I'm new to canning. There are a lot of questions I would like to ask about the process.

1: A lot of people say the water bath canning is safe. I see here a lot that it's not. Can someone explain why? Is it only meant for short term storage, items you're going to frige, or not a good option at all?

2: What is the best pressure canner to use? I see a few counter-top ones, but I also heard you aren't supposed to use those because they don't stay at a high enough temp to be safe. I also don't have time every week to be standing over a stove-top one to replenish the food we use.

3: When canning, are you supposed to add a preservative or no? I hear a lot of mixed reviews on this, and it's confusing me.

I really need help.