Ellen Wickberg wrote:
>

> Of course there are a few borderline acid fruits, Asian pears, figs,
> tomatoes and maybe others of which I don't know. But fruit canning, on the
> whole ,to me is putting fruit or fruit sauces in jars with "syrup" for non
> sauces and following current recommendations for timing of BWB. The "syrup"
> can be of any degree of sweetness, from o to very high. Ellen

I didn't realize "fruit canning" didn't include jams and jellies.

DAvid