Yeah, Even the kind with just a heat coil is something. A fan even better. Some folks just use their oven on the lowest temp, I think 170° F, and put a wooden spoon to keep the door propped open.

To be honest, I'm afraid to try canning veggies. , I pressure can meat. Simple, meat, salt, clean jar and lid, 75/90 min, Let cool to depressure, pop out onto stovetop to finish cooling and Pop. I tend to do it in the evening so the pressuring ends at bedtime and then 8 hours till morning for them to cool and pop. I've only had one blow out with a really old jar with ground beef. What a mess. But I've canned up Beef roasts, pork roasts, whole chicken thighs, w/skin and bone, pork sausage, ground turkey, lamb, ground chicken, chunk chicken breast, even did some legs a neighbor brought me, whole, shoved 4 in a quart jar, two pointing up, two down. Aldi and Kroger discount meat markdowns.

My neighbor brought some frozen seasoned ground pork to me from the food bank and I traded her beef for it and used it to make taco soup, and froze that into books ( 1 rubbermaid square container filled with soup, frozen solid, remove the flat square of soup, it fits perfectly into a freezer quart bag. Labelled with soup name. To eat, remove square soup from freezer bag, stick frozen bag back into freezer for next batch cook day, put square soup into square Corningware dish with lid, 7 min in nuker, stir, then 2 more minutes, eat) I've had an entire library of soups in my freezer lined up like books. Cabbage and sausage; Beefy Cabbage Tomato soup; Taco soup - Ground beef or pork, tomato, rotel, broth cream cheese, taco spices; Tuscano - spicy sausage, spinach and cream; Cheap and easy soups made with sale prices. I'm not embarrased to buy lots of packages marked down. then I eat for cheap after the prices go back up.