Hi experienced folks who do canning/preserving, I want to get started doing this but I have a question. Whenever I look up about preserving and canning around the internet I get told about XYZ speciality canning system that I need to buy. My Gran used to can and preserve things in jars she saved from store bought products using an old pot and that seemed fine to seal them.
My question is, can I just do as my Gran did or is there some reason I need to shell out money for speciality products?
I realise I need to find jars with reasonably thick walls and would only use ones that had originally come with products such as those I want to put in them.
@jupitersigh Yes I think you can do it and basically 'doing' it is your answer and then keeping an eye on whatever you do to not lose either way.
(literally check up on the glasses few times a week as military style regiment / checklist).
That way you see and get the information you're looking for as you go (if it's working, what things needs eating, if it was too early or late, smaller pieces or bigger - all as progress / learning)
Grannies way basically is best as it's most sustainable (you don't pay too much as that defeats most of the purpose unless you really need food for long term and even then a bit of vinegar and those disposable press-on covers but be something or just strong hands after cooking hot veg and almost shoving it in there with gloves on!).
Forgive the mess and just get on with it !
I tend to try not buy anything or extra equipment i.e. use what I have...
Using a jar and lid seems to do well as you already buy those things and work almost for life.
Yes clean / boil them occasionally (even the lids even rusty aren't too bad (!) and not messing with the rubber inside lids can keep them better almost or using washing liquid (cleaning chemicals) can help - though I don't use those much either ! and hot water as another win for the world than big pharmaceutical companies smithklinebeacham etc !)
SO summary is do it yourself however you like and keep an eye on things. Test a few and don't be scared to try something as you won't lose with jars (you don't lose if you keep eye and eat what is bad). And if you don't mind half-perfect food you can always mix in with other things as final solution.
Rather than over-do it all and never do it... just do it yourself...
Think before but also not too long and try -
If you will not eat them over coming months and need it for years mostly I think it's making sure things are clean (nearly-boiling glasses and nearly boiling veg work itself to do a lot of steralizing). Keeping things out in the freezing cold for example...
I can't say I'm a professional or even hardened yearly anything here so 'pinch of salt' !
I do prefer re-cooking and re-hydrating (addnig water or salty things) as I have a stove / wood oven and the top serves to constantly cook a big pot so I eat and add water but that is a bit different to most cooking perhaps! Just saying you can adapt things as you like too..
People I know good at stuff sometimes can't believe in other ways so you have to prove it!
THE MOTTO TO REMEMBER IS...
#DIY and keep and #eye ! 👀
⬇️ 📋 Also a basic list of preserving / conservants I have handy when thinking about my method(s) ⬇️ 📋
Water,
salt,
vinegar, acids,
fruits / natural sugars
sweet foods
fat / butter
oil (don't like but exists and some can get free from shops/people who would throw it)
and mixing those with foods that can help a lot the proces (chilly flour even etc) even with loose canning!
Other things good but fancy:
Vacuum the jars (powerful hoover / pump style with glass jar inside a big strong glass means the air sucked out of jars and seals container better... these machines can work for years but eventually need replacing so...
SUMMARY OF THIS :)
#Confidence grows every year and you find your own style too - I wouldn't buy into things but as you go learn and then try for more after that...
Most of the work is finding a cold and cool but visible space.
Use all the elements and may the power of the cosmos help you!
Let me know how you do / bookmark this! 
