what doug said.
Hot water bath processing requires a product to be acidic enough to prevent bacterial/fungal development.
Pressure canning obviates the need for acidity but is limited by the density of the product. For example - pumpkin butter is low acid and far too thick to safely pressure can in the home kitchen (sigh).
Great sources for safe home canning recipes are the Ag Ext service of your state. I especially like the GA & NM ext service recipes for salsas.
Tomorrow I am taking the 3 day Acidifed Foods class offered by NCSU - required for folks who want to make & sell home canned acidified food products. From friends who have already had the course, it seems they are no longer advocating hot water bath processing - instead opting for the European method - boiling product into sterilized jars & hot lids put on - seal forms... this'll be sumpin' different for me!
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