When it came canning time (it) was weeks of very hard hot work to
'put up'
hundreds of quarts or pints of fruits and vegitables. This is serious
business since we didn't buy any canned goods.

And for this, one needs a steady source of cooking flame, a pressure
cooker, a source of clean water, a large container capable of holding
multiple Mason jars, MULTIPLE Mason jars with matching seals and
rings, storage space, and a good place to wash and dry everything in
the first place.

Or one can blanch most fruits/veggies and freeze them, but then one
needs similar equipment as above, plus refrigeration/freezing, and
suitable containers.

Don't forget what the ambient temperatures are when all these foods
ripen and need to be preserved over that hot cookstove, either.

Linda H., veteran observer of canning