First Time Canning Interest, Other Food Storage Methods
Hi! For the last 3 years I have been planting a garden and the more and more I get the hang of it, the more and more I need and want to look into my food storage options. I thought about taking up canning this year but put off researching it and now it might be to late to start but I guess after an hour and half of research so far these are my questions... Please number answers so I make sure I am covering all grounds because one thing the websites made clear this isn't to be taken lightly and I don't want to die.
Keep in mind my aim is to mostly can salsa and spaghetti sauces...
1) Should I experiment with water bath canning or go straight into (educated of course) pressure canning because as far as I can tell water bath has limitations the pressure does not. Prime example, I can't water bath a sauce with mushrooms etc in it but I could in a pressure canner, or neither?
2) Could this be dangerous or would there be signs of not to eat something?
3) If I follow the salsa recipe I should be fine there but there are questions when it comes to spaghetti sauce, acidity wise?
4) Are there other more optimal ways to store a) spaghetti sauce b) salsa
I think I had other questions but my mind wandered, I think I have the water bath canning down, I started reading into pressure but it got confusing for as late as it is so I might just put it off for next harvest and learn in the meantime. My major questions were about the sauce ingredients, danger factors, and other options. As much help as you can off is much appreciated, I don't want to die, or explode...