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I believe so – if you’re canning (not pickling) anything that doesn’t have a sufficiently high acidi

By wætherman

I believe so – if you’re canning (not pickling) anything that doesn’t have a sufficiently high acidity to prevent botulism then you have to go full pressure canning. I’m no expert, just a hobbyist. YMMV.

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Source: Kinja

Will Eatherman

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