It's no wonder more people reach for can openers than for canners.

No matter how wonderful the jams, jellies and pickles it produces, this decidedly old-fashioned method of preserving the harvest usually calls for huge batches of produce and hours of standing over a steaming vat of boiling water.

But that might be changing. The canning industry is updating its image, offering fashionable takes on formerly utilitarian equipment, as well as easier and healthier small-batch recipes, some of which don't even require cooking.

"All of a sudden, canning is starting to rise," says Anne Zander, a family and consumer science extension agent with Colorado State University. "It's because people are hearing through the media that they should eat produce and eat locally."

Most people today are interested in canning salsas, jams, jellies and pickles, says Elizabeth Andress, a food safety specialist with the home food preservation center.

The latest edition of the 100-year-old canning tome, the "Ball Blue Book," tries to appeal to both crowds, still offering old standby recipes for wax beans and corn, but now also featuring low- and no-sugars jams, low-salt pickles and quick no-cook freezer jams.

Canning supplies themselves also have become more consumer friendly, says Lauren Devine, a product research and test kitchen scientist for Muncie, Ind.-based Jarden Home Brands, maker of Ball and Kerr preserving products.

During the past three years, Ball has made freezer canning much easier with new plastic freezer jars in two sizes. The company also now offers a pectin (a natural substance that thickens jams and jellies) meant specifically for freezer recipes. This means mashed fruit and sugar can become jam without ever going near the stove.

The iconic glass canning jar also got a hip makeover. Ball recently launched its Elite Platinum jars, which are squat, wide and capped with matte silver lids intended to show off as gifts or serving jars.

This year, Ball simplified its pickle mix recipes and introduced new preservative-free salsa and marina mixes that can be used with garden fresh tomatoes or can purchased from the grocer.

Banana-Strawberry Freezer Jam

Start to finish: 1 hour (20 minutes active)

Makes 5 half-pint jars

3 large bananas, peels left on

3 cups crushed strawberries (about 1 1/2 quarts fresh)

1 1/2 cups sugar

1 pouch (1.59 ounces) freezer jam pectin

Preheat oven to 400 F. Cover baking sheet with foil. Place bananas on baking sheet. Do not peel. Bake15 minutes; set aside to cool. Peel bananas and place in small bowl. Use a potato masher or fork to mash bananas. In medium bowl, combine 1 cup mashed bananas, strawberries and sugar. Let stand 15 minutes. Gradually stir freezer jam pectin into fruit mixture. Stir for 3 minutes; let stand 5 minutes. Ladle jam into plastic food storage containers or freezer canning jars, leaving a 1/2-inch head space. Cap, label and freeze.

(Recipe from "Ball Blue Book," 2007)

Strawberry Magarita Preserves

Start to finish: 1 1/2 hours

Makes 6 half-pint (8-ounce) jars

Equipment:

Water bath canner

Rack or basket for holding jars inside the canner

6 half-pint glass canning jars with new two-piece lids

Candy thermometer

Tongs for lifting hot canning jars

Ingredients:

6 cups hulled, halved strawberries

2 cups peeled, cored and chopped tart apples

1/4 cup lemon juice

4 cups sugar

1/2 cup tequila

1/2 cup orange-flavored liqueur

2 teaspoons strawberry schnapps (optional)

Fill a canner (a large covered pot fitted with a rack or basket that holds canning jars inside the pot) about two-thirds full with water. Bring to a boil over high heat.

Place six canning jars i canner and leave them there until they are needed. Place jar lids and bands in a small saucepan of water and simmer for at least 10 minutes. While water in canner comes to a boil, in a large stainless steel saucepan combine strawberries, apples and lemon juice. Bring to a boil over high heat, stirring constantly.

Add sugar, stirring until dissolved. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25 minutes. When the preserves reach 220 F on a candy thermometer, stir in tequila, orange-flavored liqueur and strawberry schnapps.

Reduce heat to medium-high and return preserves to a boil, stirring constantly. Boil hard, stirring constantly, for 5 minutes. Remove from heat and skim off and discard any foam.

Use tongs to carefully remove the jars from the canner. Ladle hot preserves into jars, leaving 1/4-inch head space. Remove any air bubbles by running a plastic knife along the inside of the jar and adjust head space, if necessary. Wipe rim of the jar clean, then center a lid on it. Screw band down until resistance is met, then increase to fingertip tight.

Use tongs to place jars in canner on rack, ensuring they are completely covered with water by at least 1 inch. Cover, bring to a boil and process (boil) for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. After 24 hours, check jars to ensure they have sealed. The lid should not have any give when you press it in the center. If the center of lid can be pressed up and down, refrigerate the jam; it is not safe to leave at room temperature.

(Recipe from "Ball Complete Book of Home Preserving," 2006)