I have a couple of pressure canners that don't get used anymore. It is too big of an operation. I try to minimize my use of plastic and 35 cents per Foodsaver bag seems a bit pricey to me.

I freeze because it is easy. I freeze in glass because it is reusable and I feel more comfortable not using plastic. Liquids work well in glass because of the rigid containers and that is mostly what I freeze. Vegetable soup, tomato sauce and orange juice using a combination of pint wide mouth glass canning/freezer jars and the large Pyrex glass squares. The squares are space efficient and the jars for serving size.

Put me down for *other*.

I forgot all about freezing in jars.
And to think, I do it all of the time.:?
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Worth

I use the chest freezer for everything. Canning is a pain. All my venison, fish and veggies go into the freezer. When late summer comes I make sure to adjust our meals to make sure everything is used and there is room for new stuff. I don't want stuff to stay in there for over a year. That's just wasting room and energy IMO.

I bought a 23 quart Presto Pressure Canner. That thing is huge :)

[QUOTE=AlittleSalt;477068]I bought a 23 quart Presto Pressure Canner. That thing is huge :)[/QUOTE]

Dont forget you can also cook in it too.
Juiciest pork roast you ever had.:yes:
Worth

[B]A YEAR LATER[/B] - You know, I never did ask how you cook a pork roast in a pressure canner. And being that I have lost interest in cooking, maybe it's time...

How do I cook a pork roast in a pressure canner? I want it to have onions and peppers from the garden in it - and spiced up BBQ sauce wouldn't hurt.

[QUOTE=AlittleSalt;560048][B]A YEAR LATER[/B] - You know, I never did ask how you cook a pork roast in a pressure canner. And being that I have lost interest in cooking, maybe it's time...

How do I cook a pork roast in a pressure canner? I want it to have onions and peppers from the garden in it - and spiced up BBQ sauce wouldn't hurt.[/QUOTE]

Around an hour for a whole roast around 8 pounds at 15 pounds PSI should do you well.
This is a wild guess from what I do with corned beef.
If you put peppers and onions in with the roast the will be mush when you tale then out.
You will also need about two inches of water in the canner.

Worth