One of the reasons canning feels confusing at first is because a lot of us were taught “rules” that aren’t actually the real rule. It’s not: Fruit = water bath Veggies = pressure canner It’s: High acid = water bath Low acid = pressure canner And some foods (like tomatoes) sit right on the edge, which is why you’ll see added lemon juice or citric acid in safe recipes. Once you understand that acidity is the key, the whole method question starts to make way more sense. This is one of those foundat