Melba's Jammin' wrote:

> 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.
>

I do my tomatoes one hamper at a time. Each hamper is about 3/4 bushel.
I will tell you that is more than enough work for a day! I'm an
experienced canner with proper equipment and the proper knowledge to
make the work flow. I would attempt 4 - 5 bushels in one day. Sorry.
See my soon to be posted message on what I've done today. It's been a
heck of a long day!
>
> 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?

My best suggestion is the Ball Blue Book.
>
>
> Try rec.food.preserving. Knowledgeable folks there.