Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer.

There are two types of canning that most people use, which are, pressure canning and water bath canning.  Some people are afraid of canning, but there have been many advancements since the old days and is no longer an issue.  The type of canning you do will be determine on what you're canning.

Water Bath Canning

High-acid-foods are easy to preserve, foods containing high amounts of acid are a popular choice for fresh preservers. These foods provide you with the opportunity to prepare and enjoy a wide array of home canning recipes, from excellent side dishes to delectable desserts. High-acid foods include fruits, fruit juices, jams, jellies and other fruit spreads, salsas, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegar's, and condiments.

Water Bath Canning 101.

How to water bath can.

Secrets of hot water bath canning

Pressure canning is for low acid foods. This includes any meat, vegetables, and dry beans.