In article >, "Kswck"
> wrote:

> Is there a quintessential website for canning?

www.uga.edu/nchfp is the National Center for Home Food Preservation,
housed at the U of GA. It's my first choice for a website.

www.homecanning.com is the Ball/Kerr/Bernardin site (Bernardin is the
Canadian branch)

The rec.food.preserving FAQ file is good, too.


> 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.

IMO it will be a big deal, especially ifyou've never canned before.
You'll need some specialized equipment (jars, rings, a large enough
vessel for proper waterbath processing) and if you're going to do that
4-5 bushels of tomatoes in one day, it had better be a long day.

> Suggestions?

Try rec.food.preserving. Knowledgeable folks there.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe. Sam I Am! 9/6/05.