(There Are Links To The Recipes Below)
These are the resources I used to discover canning:
- The Joy Of Cooking
- Canning 101 and Strawberry Jam (Part 1)
- Strawberry Jam: Part II
- Ball Blue Book
Pickled green beans or pears and jalapeno jelly… Canning is not necessary to make jam, jelly, or syrups. Natural pectin from apples or other fruits or gelatin can be used to make jam or jelly. Canning coincidentally may introduce someone to making jam. To make strawberry jam with liqueurs such as Cointreau  or Kirschwasser , I will have to use a pressure canner (weighted, 10 or 15 pounds). These instructions are for boiling-water canners.
Note: 1) low acid fruits may require additional acid to make the pectin gel AND to kill bacteria; thus, for example, I would still have to use lemon juice when adding liqueur to strawberries; thus, there may be no reason to consider pressure canning fruit spreads or syrups, unless I desired to make a runny spread that may be a coulis
Canning preserves food by eliminating bacteria, enzymes, mold, and yeast. The contents of a jar are sterilized. The air inside the jar is forced out of the bottle because the contents of the jar expand. The lid restricts air from entering the jar. Since no air can enter the jar, and since heating the jar eliminates bacteria, enzymes, mold, and yeast, the food is preserved. Some bacteria in foods that lack acid cannot be eliminated at the boiling temperature. Foods with acid kill these bacteria. To eliminate the bacteria, a pressure-canner must be used to raise the temperature of the contents of the jar to 240°F/116°C. Anything that is canned at a grocery store can probably be canned at home. There may be some exceptions. Meat, vegetables, fruits, and prepared soups and stews are some things that are canned and available at a grocery store. Canning equipment is commonly available at hardware or home improvement stores. Canning supplies are usually available at grocery stores.
Note: 1) new lids are supposed to be used when canning, 2) new lids should be available at a grocery store , 3) write on the lids with a permanent marker to label the bottles, 4) the size of the contents in a jar decreases when the contents cool; this creates a vacuum in the bottle that causes the lid to bend toward contents of the jar, a jar usually makes a popping noise when the bottle cools as the lid bends, the popping noise may occur within 5 minutes after removing the bottles from the pot of hot water
I did not have a potato masher that could mash fresh strawberries. I used a mortar and pestle. The mortar and pestle appeared to create more liquid than a potato masher. An immersion blender pureed the strawberries. I will have to get a wire potato masher. The bottles should not be put on the bottom of the pot because the heat my damage the bottles. A steamer basket works well enough. The bottles must be even spaced on the basket or the bottles will lean against the pot. When one bottle is on the basket, the bottle leans against the pot. Once I loaded a second bottle, the first bottle quit leaning against the pot. Since the bottles are submerged in water, they move around slowly. This seemed to assist me while loading the bottles on the wobbly basket. I might have a plastic basket in the future. I would have to order a metal basket online . The diameter of the inside of my pot is 9 1/2-inches. Standard canning baskets have a diameter that is about 12-inches. I do not currently want to invest in a new canning solution. In the future, I would probably use a pressure-canner pot and a universal lid. Because I want to make low-acid jams and jellies with liqueurs without using lemon or lime juice to increase the acidity of the jam. A pressure-canner should include a rack.
- Sure-Jell 
- Pomonas Universal Pectin
- Knox Unflavored Gelatine 
- Eden Foods Agar Agar 
Follow The Links To Download The Recipes:
1. Ball Blue Book (Edition 37) (Hearthmark, LLC, 2014).