Canning

First steps: Sanitize jars (I reccomend boiling for 20 minutes), pick proper food (not under ripe or over ripe, wash the food properly, can, process cans according to the method you choose.

There are two ways to can things:

Good for high acid foods. To Water Bath can you put your jars in the canner (large pot with rack in it) and fill the canner completely with water, bring the water to a boil, and begin timing the jars after water has begun to boil.

This method is good for low acid foods and meat. Put jars in the canner, fill according to canner instructions, place the lid on and allow it to build to pressure on the stove, once the pressure is up you must maintain it by keeping the heat level, time the jars and when finished wait for the pressure to go down completely before opening the canning lid.

Pickling

Dehydrating

Freezing

Fermenting