The 1955 recipe book I received for Christmas has a chapter on preserving vegetables.
I figure I'll start with a simple recipe for pickling peppers that doesn't require any water bath or pressure canning, and eventually move on to preserving tomatoes/sauces, which is my ultimate goal.
Other than making sure my jars/tops are sanitized and sterile, anything else I need to be aware of as I start?
I've watched a few videos online of people canning tomato sauce. Some say they don't require a water bath to seal because the heat from the sauce creates the seal. Anyone have experience in this area?