Ease my first time canning fears?

[suziquzie]

there's the rub, its never the same twice! I just throw stuff in there most of the time, nothing out of the ordinary though.
I will try to write it down next time. Thanks!

 

[sparrowgrass]

It might be better to can a kind of "base"--tomatoes, onions, peppers, garlic--and add the extras later.

For my tomato canning, I halve the tomatoes, cut up peppers, onions and garlic, and bake at 400 for an hour. I puree the mix, add some vinegar just to make sure it is acid enough, and pressure can the result.

If I want pizza sauce, I add some red pepper flakes and Italian seasoning after I open the jar.

Spaghetti sauce might get some fennel and ground beef and a glass of wine.