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Noon asking about Fruit types for mead

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I have a friend who cans using a pressure canner. There is a method called water bath canning. It's a lot like pasteurization and due to the low ph of some foods preserves them. Would using fruit preserved in this way be a bad idea.
 
I have a friend who cans using a pressure canner. There is a method called water bath canning. It's a lot like pasteurization and due to the low ph of some foods preserves them. Would using fruit preserved in this way be a bad idea.
Any help would be appreciated greatly. I apologize for the lack of punctuation and making things easy to read. I get into a hurry sometimes.
 
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