Now that I have tried canning pickles, jams, meat and veggies I am feeling adventurous about trying other things. I want to avoid freezing as much garden produce and canning instead as I want to save freezer space for meat. I am wondering if there is a rule of thumb for adapting recipes for canning and how long to process? For example ... I like to make red cabbage and apples in the fall with garden produce and I usually freeze it. I am wondering if this could be canned instead, and how long I would need to pressure can it for? Or my moms recipe for kale with smoked bacon? Would I can it for as long as the longest ingredient needs?