We started canning with a hot water canner 3 years ago, and we have really enjoyed all the fruits and vegetables that we have preserved. We make pickles of all types, tomato sauce, apple juice, grape juice, pear juice and jam, jelly and butter of many flavors. We have alot of asthma and allergies in our family, and it seems that alot of the chemicals they use to preserve food bothers us, actually makes us sick. Home canning allows us to know what we are eating and keeps us healthier. It was amazing how quickly the kids decided they liked the home preserved foods over the store bought foods. They especially love the juices and the apple butter. Apple butter has actually become a favorite for many friends and relatives, too. When we started, there was some confusion on exactly "how to can" . I have quite a few recipe books, but many assumed you knew how to can, so the instructions were quite general. Finally, I was given a copy of the "Ball Blue Book of Preserving". This is a very good starter book. It gives good instructions, and it is updated with the current "Safety Measures", which have changed over time. Once you have a good understanding of "how to can", the possibilities become endless, there are recipes in every cook book, and also on the internet. It really is a fun experience, and makes you truly appreciate the work of our grandmothers and the pioneers of this process. It is a very rewarding feeling to eat the food that you have preserved. This year will be an exciting one, as we now have a pressure canner and we are planning to can Green Beans, carrots and anything else we can. It will be exciting!