Kswck wrote:
> Is there a quintessential website for canning?
>
> My sauce making this year was again limited to packaging in freezer bags and
> a big freezer-not really wanting the hassle of canning as well.
>
> I understand that it is not particularly difficult, but I wonder how big of
> a deal it is in addition to crushing 4-5 bushels of tomatoes, making the
> sauce and THEN canning it.
>
> Suggestions?

Are you in the U.S.? If so, your County Extension Agent should have a
bunch of information on canning processes and equipment, and even
recipes.

If your sauce has a goodly amount of other veggies in it (green
peppers, celery, onion, etc.), a pressure canner may be required. I
think canning is more satisfactory for tomatoes and tomato sauce, just
because there's no danger of freezer burn or deteriorating flavor, and
it's instantly ready (doesn't need any defrost action)...OTOH, I don't
have a Tilia or other sealing machine, or a freezer, and if I did I may
want to freeze stuff more than can it.

N.