I have canned all my life and have one of those huge pressure cookers that you have to watch like a hawk so the pressure doesn't get too high. On of my younger friends told me that she used an electric canner. I didn't know they made such things as this. Where have I been?
I can mangos, but use the water bath canners. Mangos are medium in the acidity level, and I wonder if I should be using pressure canners, or if lemon juice is good enough, now that you have mentioned it here.