If you are new to canning, I urge you to read this article. I am not trying to discourage you! I only urge you to educate yourself about tested and safe procedures in home canning. As the article suggests, and I always mention, please consult an authoritative guide to canning, such as the Ball Blue Book before you begin. And do not make up your own recipes ~ I am not talking about the seasonings you add, but rather, the procedure. If you are methodical and careful, there is nothing to fear. As they state, it is advisable to boil low-acid fruits and vegetables as well as meats that you have canned before tasting them, for 20 minutes.