My first foray into canning began many summers ago. I used to make huge batches of applesauce to freeze but received complaints that I was hogging up the limited space in the freezer.
The initial research into canning was overwhelming: so many equipments to use! The fear of botulism if everything is not heated and sealed properly!
Most of the recipes I encountered used large quantities of sugar (i.e. a 1:1 cup ratio of fruit to sugar), which, no thank you. I want to be able to distinguish the fruits that I'm preserving rather than eating spoonfuls of sugar.
