During the canned soup discussion, grouchychef suggested that I can my own soups. What a great idea. I'm embarrassed not to have thought of this earlier.
Now, I need some advice on home canning. I've never canned or put up food before, not even freezer jam. Can you guys suggest an essential canning reference books? When I asked my mom for tips on canning, she freaked out. She warned me that the equipment would be very expensive and that I'd probably give myself botulism. She deterred me for for a good 18 months, but now my chowhoundiness has gotten the better of me and I'm ready to can.