I've never canned anything before, mostly because the equipment/process intimidates me a little. However, I now find myself with quite a lot of CSA fruit I don't want to see go to waste. My question is: is it possible to can safely without a whole lot of extra equipment? What basic advice can you offer a first time canner?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)