I can a lot every year and we have lived in this house since June of 1997 and have a glass stove top and I use both the water bath canner and a pressure cooker with no problems at all.

Sorry it posted twice.

I would say get the Ball book and then talk to your county extension service. You can't get too much information when starting out. I would also recommend freezing the venison, if possible. If not, you definitely need to ask the county extension people about that.

Exactly! Some time ago the recommendations for canning tomatoes was even changed due to the fact that tomatoes have been bred to be less acidic for modern taste. We need current information to safely can.

A Ball canning book, info from your extention office is good too. A Pressur canner will do almost everything you would need it for. Although a water bath canner comes in handy for Jams and Jellys.

Have fun canning. Order a Ball Blue Book for canning. Get a pressure canner. You can use your pressure canner for water bath canning also, but you cannot pressure can in the water bath canner. Do not use a ceramic top stove for pressure canner as the heat cycles on and off and does not keep the canner at the prescribed canner (according to my stove maker's directions.) I go over to my son's and use his electric stove with the rings; they give a consistent heat. Also go to your agriculture center and get every pamphlet they offer on canning, etc. You might even find out about a Homemaker's Club run by the Home Demonstration Agent. The help there is great. We need to utilize these people more as funding is being cut in any areas. Let's don't let this free service go away.

University has a wonderful site on preservong food. Link below!


http://www.uga.edu/nchfp/

I have always foung Ball to have the best tasting and easy to read and understand recipes.

There's this thing called the internet. I just googled and get the city, county and info for extension service.

Pressure canners are great and they usually com with a canning recipe book. If not Look for canning on Ball or Kerr canning jar sites.