Can anyone help?? I've found dozens of recipes for

ground or husk cherry preserves, but none say specifically

if it must be pressure canned (with instrucions) or just

BWB. I know they are the same class of plants as tomatoes,

and my canning book says it is now recommended that tomatoes be pressure canned. Does anyone know for sure from experience??? I started nearly 30 seeds indoors, and

most of them have sprouted, so i will need the information

in a few months. Thanks for any help.