We would all starve if we relied on my canning ability

The trick is not to overwhelm yourself with produce. Don't go out and pick two bushels of tomatoes and then try to get them done in a day.( Been there, done that- and learned from it!LOL) I would pick enough for a canner load at a time. That way you won't get burnt out on it.
Get your jars ready first. Don't forget to check the rims for chips. Even small ones can prevent a lid from sealing. While your canner water is heating up wash your veggies. If you have kids get them involved and let them help you.
Canning is really simple- if you can read, you can can.

kitchenkrafts.com has a lot of canning supplies, books and even a small sized canner for those wanting to make small batches of things. They carry the jar lifters and even have them in kits with other canning notions.

I prefer a lid rack to a magnetic wand. Here is a link to what they are :
http://www.canningpantry.com/canning...terilizer.html

A dishwasher doesn't technically sterilize, it sanitizes. If you are only processing something for 5 min. then the jars need to be boiled to sterilize. If processed 10 min. or longer the jars only need to be clean and warm. I just process everything the 10 min. and skip the boiling of the jars.

It depends upon what type of food I am canning as to how much gets done in a day. Something like green beans where they are easily packed with no peeling involved I can get a lot more done. I also like to use my tall canner so I can stack the jars. You can even stack pints and use it as a water bath canner, no only as a pressure canner.
Makes my life easier.

What a cool gadget for the lids. I think I will have to get one of those. Thanks for the tip on sterilizing in the dishwasher and processing for the 10 min. I had never heard of that.

Thanks Paintlady for the tips and the link. I know what you mean about picking more than you can put up. I do have used jars, so I will remember to check for chips. My daughter is grown now and has no interest in helping with canning and DH is working 10 hour days so for now I think I am on my own in this! LOL From reading all of the responses I think I need to just go about this in a methodical fashion and not get freaked out!! I really appreciate everyone's input.

I am already crying, looking at my tomatoes and chilis.....I am still waiting for "onion goggles". But home-canned salsa is worth the tears! With practice, you can get fast! And anyone can can. Can-can? 2 canners and outdoor burners, that is my secret.

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