I found a recipe I would like to try to can, but I am unsure if I need to use the water bath method or the pressure canning method. Ingredients include bacon, olive oil, onion, sugar, orange juice, lemon juice, and maple syrup. I feel that because there is bacon in the recipe, I should be pressure canning. Any advice/direction would be greatly appreciated!
You usually measure it in shots, not teaspoons.
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