cshenk wrote:
wrot

A book you might want to check out is _The Complete Book of Small-Batch
Preserving: Over 300 Recipes to Use Year-Round" by Ellie Topp and Margaret
Howard. Your library may have it, and it's available at amazon.com (and
I'm
sure many other places).

I got this one too on the recommendation. I want to branch out a bit on
this but do not have the gear for larger batches. I do have a small
pressure cooker for canning, sized more for pint jars than larger ones. Not
big enough really for tomato needs but would be suitable for jelly/jam sorts
or small pickle batches.

I'm currently price checking for suitable jars.

My plans are pretty simple. A few jellies or jams for gift purposes and a
few for home use.


All you really need, as Barb has already pointed out, for jams, jellies,
and pickles, is a good sized stock pot. I have the BWB kettle that I use
for multiple batches but for one off small jar batches I use an old
enamel ware stock pot, two gallon size. I did find a chromed metal rack
in my "junk" pile that fits nearly perfectly to keep jars off the bottom
of the pot.