Over the years I’ve done quite a lot of canning. However I never owned anything but a regular water bath canner. Years ago I canned everything in a hot water bath. That included green beans and other things now considered unsafe to process that way.
Later I quit gardening and canning for a number of years because I was busy working and raising a family and food was fairly cheap, not to mention I didn’t question the quality and safety of commercially grown and packaged food back then.
When I returned to gardening and preserving my own food I continued to use my old water bath canner and for safety sake I resorted to freezing beans, beets, and any and all low acid foods. Freezing foods is fine and good if you have dependable power and adequate insurance to cover your loss in the event of a power outage. Here in our area the electric is far more dependable that it used to be, but there are still times when the power goes out. I like the idea of having my preserved goods canned…safe and sealed and being in no harm of losing them over an energy outage. I put a lot of energy and love into growing my own food so I sure don’t want to lose it or have to replace it which, in the truest sense would be impossible to do. So for that reason and safety of course, I had a strong desire for a pressure canner despite my slight fear of them.
Over the 2007 holidays I was thrilled (to the point of tears) when my dear son gifted me with a pressure canner.
I knew when the beets were coming on I would have to get that baby out and examine it and study the booklet. On Monday after pulling the majority of our beets, I followed the directions methodically and carefully and successfully canned them. Yay!