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I wonder if you could process this in a canner, I'm thinking the water bath canner.

In any case, I'm going to make up a batch this weekend! :)

I wonder too! The USDA guidelines are not very forthcoming about the level of sugar and acidity that qualify a food for water bath canning rather than pressure canning (which I am never, ever going actually to do), and they tend to be alarmist, too. There must be some more sophisticated guidelines out there that would let you determine when water bath canning is safe.

This sounds wonderful. Can't wait to try it.

Hello! I could have sworn I've been to this blog before but after checking through some of the post I realized it's new to me. Anyways, I'm definitely happy I found it and I'll be bookmarking and checking back often!

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