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For all who fear the pressure canner, almost all come today with a safety relief valve. If you error, well worst case scenario you'll peel the paint off your ceiling. About botulism. Always take the rings off your jars after canning. Never use the contents of a jar that pops it's lid...

Wally world sells a fairly good salsa mix, plus there's some good ones in balls blue book. If you're unsure, pressure can.

One of my funniest stories were a bunch of geeks hanging out on the hotel patio, with adult beverages trying to figure out the best, most efficient and safest way to do stock and bone broth. I ended up with a 160 quart stock pot, 150,000 BTU burner and two American Standard pressure canners...

Hi Deb, I'll be following along :pop I've canned most of what you're looking to work with. I do color outside the lines from time to time, but I have the benefit of a biologist and a food science expert to help me gauge my risk. Fish is the most difficult because it's so fragile. Beans are...