I'm new to canning. Well, ok, I haven't even gotten my canner yet, but soon... I've been scared to death to can, so I've just blanched and frozen all the stuff out of my garden. I'm a little concerned about the freezer going out or being without power for an extended period of time and losing all my food, so I'm gonna do it... I'm going to learn to can (with your help *blink blink*).
Toward the beginning of this thread, someone said it's ok to use your pressure canner as a water bath canner. Generally speaking, is this a good idea? Or is it best to get a water bath canner AND a pressure canner?