I am about to start pressure canning food. Some to sell, some to keep. I want to do it to save money and keep food out of the refrigerator.

I hear that this is dangerous due to botulism and other forms of spoilage. I want to get it right.

Once I start canning I am concerned about eating what I’ve canned months later. Should I buy a rat, and use it as a canary in the coal mine.

What is the deal?

Any good recipes?

Is one pressure canner as good as the next, or should I buy the really nice 16 jar variety, or the cheap-o wal-mart job.

Your thoughts are highly prized!

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