I started canning over 40 years ago when jams were sealed with paraffin and if they had a little mold on the top I just removed it and we ate the rest. The times for water-bathing was much shorter and pressure canning was not as long and not as high pressure. A friend was so worried about me still using my original canning book that she bought me a 'new' one. That was about 15 years ago. I do use it and I do NOT intend to get a newer one. I don't want to poison my family but I not going any more 'sterile' than I am now! No wonder few people do any home canning or preserving anymore. It's gotten to be a pain in the kester! I know there are other members that can and preserve food. I'd love to hear what your opinions are.