New Canner - Advice Needed
Hello all
I am new to reddit and canning. I found this wonder through Pinterest and knew I had to create an account so that I can take advantage of all the tips, tricks and knowledge that is being posted here.
I have a few questions and would of course appreciate any information that will help me as a beginner. I have yet to purchase any equipment because I'm not sure on what's best. I originally thought that water bathing was the best but now think that pressure canning is the way to go.
My goal is to be able to can anything and everything. I already make many staples myself but have never made enough to store as I find canning a but intimidating but am ready to take it on!
A couple of questions to start:
~How do I find the fully approved list of books?
~Pressure/Water canning what's best?
~What equipment do I really need? General research seems like I need a lot of equipment to start. I already own a variety of Mason Jars and don't want to waste money.
~Mason jars vs Weck jars? I own Mason jars but Weck jars seem more sustainable?
~Any other tips or information for a beginner would be appreciated.
I would like to start off with chicken broth as I save all of my scraps and have accumulated several lbs over the past few months. I purchase my meat in bulk and process it myself to save on cost so I have a ton!
Also, stock vs broth? How can I get the most out of my chicken and veggie scraps? Please help a girl out, thank you in advance!