Yeah, I've been reading again about food prices going up again internationally, so I didn't figure it would take much longer before it crept back to the U.S.

As for canning, my Mrs. prefers the simple way learned from her grandmother (who didn't have much equipment here in rural Appalachia)--I don't remember how it's done exactly, but all she uses is a stovetop to heat the jar. Not as good as vacuum sealing, I know, but no risk of blowing anything up. ;)