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s/o pressure canner.... pressure vs water bath items?

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I have all the instructions about which type items should be done which way. I am looking for tried and true successes. Could you please post a list like this..


Water bath:



Pressure canner:



Thanks - just trying to keep the info simple.

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Water Bath:



Dilled Greenbeans and Carrots (they stay crispy and delicious!)

(I've done blueberry and strawberry jam though they didn't jell properly - but I was using natural pectin from apples...they make a lovely pancake topping though.)


Pressure Can:


Chicken Stock



Bacon (controversial - not officially considered safe)

Butter (controversial - not officially considered safe)

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