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Don't feel bad critter I have less canning experience than that, and for the most part I don't like most of my veggies cooked in any way so the boiling water kind of resricts what I will try to can or pickle. I have tryed some jalapenos and tryed a few chicken eggs about a month ago, never jellies or jams though. If I had a strawberry patch you could bet your butt I'd be learning how to make jam though
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Strawberries! not here...
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This is Arizona, we make jelly out of cactus fruit.
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I plan to learn more about canning and such...

I know there's different ways to seal a jar.
 
I can over 300 jars of jams and jellies every year. The FDA does not approve canning for eggs, so any pickled eggs should be kept refrigerated. Not to say some people don't do it. I've seen lots of recipes that say you can do it. The FDA doesn't have a recommendation for it. I like to err on the side of food safety, so I keep my eggs in the fridge.

To boiling water bath (BWB) can, you just use the two piece lid system (flat disk cover with rubber seal and separate ring). For a long time, I used our big spaghetti pot. Put a steamer or something on the bottom so the jars don't touch the bottom of the pot. 1" is fine. Then add water over your jars at least an inch. Boil for 10-15 minutes depending what is in your jars.

Since jars should be sterilized in boiling water for 10-20 minutes before filling anyway, I find that BWB is easier than using paraffin wax.

Some products cannot be BWB canned (meats for example), they need to be pressure canned. That takes a special pressure canner.

The best website to learn about canning and all kinds of food preservation is:
http://nchfp.uga.edu/
 
Another way to get the shells off easier is to plunge the eggs in ice water as soon as they come out of the boiling water. This causes the whites to contract suddenly, pulling away from the inner membrane, so they aren't stuck to the shell walls.

LOVE me some boiled quail eggs. Yum.
 
I am looking forward to some pickled quail eggs. I usually pickle 12 dozen chicken eggs every Easter. I have a few huge glass crocks and they will hold 12 dozen large eggs each. I like them with garlic and beets. Let them pickle till they turn red all the way through. Yummmmmmmmmmm!
Here is a pic of the glass crock that I use bu this one is used for sugar. This is our huckleberry and blackberry jam canning we did last month. Huckleberries grow in the mountains here. this year was slim pickins. We usually do around 60 gallons when the berries are good but we worked our butts off to get 8 gallons this year. I also found the moose shed while picking.

How many quail eggs will fit in that large glass container??? I might just have a guessing contest for a pint of Huckleberry jam to whoever comes the closest.

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I love those little squat jars in the front. I have a couple of those that I'm hording.

I usually wipe out 3 Walmarts buying jars every year since we never get them back.

60 gallons. Holy cow. That's 7.5 bushels. We do 3 bushels of peaches, 1-2 concord grapes, and about 3 bushels of apples. You much go through about 200 lbs of sugar.

What do you do with all of it? Do you sell the jam?
 
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Our best year was 2100 pints of Huckleberry. We were selling it. All the little gift shops and jerky stands on the side of the road will pay $15 a pint and then on the net it brings $25. Berries bring $45 a gallon. We pack ours full of berries
 

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