Hi all, I am just getting to home canning. I am quite proficient at jam/jelly as these are not too difficult. I am getting ready to begin tomatoes once my garden starts producing and will be purchasing a pressure canner for that. My question, for any ol' pros out there, is about making my own pre-cooked meals/sauces. I would like to use my existing receipes for a Spagetti Sauce (with meat), Chile Verde, Chili beans, etc. The Ball Canning guide I have warns against using your own receipes, but I don't really like theres (for these type products). I welcome any experiences and tips on this topic! I am really excited at the prospect of having a supply of my favorite foods ready to go for those busy days that cooking from scratch is out of the question.