I started canning a couple of years ago. My inspiration came from an Amish lady, Elizabeth Coblentz. She's passed away, but about 10 years ago, she had a column syndicated in several newspapers called "The Amish Cook" She'd write out her columns by hand always including news of her family, a bit about the old days and finishing up with a recipe. Her summer columns were always full of news about harvests and many jars of food being "put by" for Winter.
I started thinking that if Elizabeth could can food on the woodstove without electricity, I ought to be able to do it with all my modern conveniences.
I've had a couple of flops- some way too salty, kinda mushy pickles and some "jam" that ended up being syrup for ice cream, but I've made all kinds of good things.
Preserves are just great- strawberry jam made with sugar instead of corn syrup tastes so much better. Couple of years ago, we were blessed with more corn than we could eat fresh, so I made batches of great corn relish.
The salsa is great!
I don't have a big pressure canner, so I only do things that can be done with "water bath", not green beans, etc.
My mother and grandmother both had canners and would put up green beans, potatoes, the things that have to be pressure canned-
Once my Dad went deep sea fishing and caught a couple of big tuna. My mom put up and processed that smelly old fish- the smell was godawful!!!!! But the tuna was good.!