To be fair: Canning equipment isn't cheap. You need to have storage space, time to actually can things, and access to bulk fruit (or food). If you go beyond a

To be fair: Canning equipment isn't cheap. You need to have storage space, time to actually can things, and access to bulk fruit (or food). If you go beyond a narrow selection of canning, you need a pressure cooker. All this, and you might find your jars didn't seal properly. Botulism is a real issue with home canning. Freezing, however, is generally safe and you can make "freezer jam". Freezing most vegetables generally only takes blanching and prep. I'd suggest this if you have some freezer space.