What do YOU like to pressure can?
I bought a pressure canner last summer but was not able to use it. In reading through posts, I wonder what is "good" to pressure can....meaning what is better as far as quality.
I assume properly canned soups are good. And I have read that tomatoes are better using a pressure canner.
But when I have read about corn, many people suggest freezing is better. It seems that way for many vegetables.
Other than soups and tomatoes...what do you feel are good candidates for pressure canning --- something that can be preserved and still have good taste and quality.
Hopefully you understand what I am driving at.