What are the signature canning techniques used by Natasha Nicholes?

Based on what is shared so far, a few go-to canning techniques show up again and again:

1. Classic vinegar pickling for things like cucumbers (think sour, corner-store style pickles)
2. Fermentation for pickles as well, to get that deep, tangy, barrel-pickle flavor
3. Water-bath style preserving for items like apple butter, applesauce, jams, preserves, and pumpkin butter

You’ll also see canning used a bit creatively, like making homemade vanilla extract and using jars beyond preserving (for drinks on the go with special lids and straws).

Is there a particular recipe or type of food you want to can first?