* From what I have thus far gleaned, low-acid and high-acid foods have to be processed differently. Do I actually need two different home canners? I'm seeing two different forms of equipment being sold, and I don't know why. Is it possible to use one kind of canner for both processes?
* What if I have low-acid and high-acid foods in one recipe?
* Any general advice from people who've been bottling their food is greatly appreciated.