Canning Questions

I've been itching to try my hand at canning (jams, maybe some pickles too) for awhile now, and I think I've got my nerve up. Any experienced home-canners out you have any advice for this newby? And also, one specific question: after canning, are there any foods that require refridgeration? In particular, if I make apple butter to be given out at christmas, do I have to refridgerate it in the meantime?


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