I haven been reading and hearing about so many people canning and preserving food for so long (heck, my grandmother use to do it and I remember helping), that I decided to join in on the fun.

So, I ordered a BWB canning kit and a couple of extra things from Lehman's. I couldn't find any store near me that sold anything but the jars, not even my local Walmart (and I hate shopping there). I also got two books, Preserving the Harvest and The Complete Book of Home Preserving (I love love love this book). The Ball Blue Book came with the kit, but I wasn't impressed with it, so I may pass it on to my sister. The kit also camew ith 12 wide mouth quart jars, but they are too big for what I want to do with them right now, so I went and got pint sized at Walmart.

So, for my first attempt at canning, I am going to do peaches. They are on sale right now for 99 cents a lb, so I bought about 7 lbs of them. I have washed all the jars, bands and lids and are air drying them.

I was going to start doing them up tomorrow, but I have to go up 2 hours into NH to get my daughter from her grams and then drive her 1 hour across NH to bring her to my sisters. So, it will have to wait until Thursday instead.

I so want to do salsa, but all the recipes I found require like 25 lbs of roma's. Tomatoes are not cheap in my neck of the woods (MA) and my roma plants only have produced 3 tomatoes so far and they are still green. So salsa will have to wait unless I can find a recipe that doesn't require so much tomatoes.

Any helps or tips from you long time canners would be very welcome.