I've been "canning" for years; used both the steam/water immersion and the pressure canning. You buy rings and lids...keep the rings after each use and start with a fresh lid. Pressure canning is, by far, the most versatile multi-use appliance that one can invest in. BTW, I do mean invest, because even a medium sized high quality, cast aluminum, metal to metal sealing pot will set you back $200! Thing is though, your grandkids will give it to their grandkids; they will last that long. The one I have came from my grandma(she lived to 96 yrs old)been dead now 12 years. I have a granddaughter giving me the eyeball every time her family pops in (not to do any work mind you just to pop in?)
You see, I live 21 miles from the Wally World in town and 29 miles from the base commissary so I go shopping once a month or so. I grow or make or butcher and cure/smoke most of what we eat. I have backup generators for when hurricane season comes close by(I use straight peanut oil in the diesel engines since its cheaper that gasoline!!!) With a pressure canner, you can put up all your food including the low acid stuff like roast meat and poultry, pickles and pickled eggs, fruit and veggie juices and purees, all of you tomato crop and even bake bread in a Ball jar. You can use that Canner as a pressure 'cooker' also. Pork roast and Kraut-done in 35 minutes; Beef Pot roast with potatoes and veggies--done in 25 minutes. The leftovers you could pressure can and stick on the shelf in your pantry once it cools down. Understand my point other than the one at the top of my head? hehe. All y'all take care!
