My pressure cooker doesn’t have canning instructions in it, but what would the difference really be between a cooker and canner that would prevent me from being able to use the pressure cooker? Am I better off just doing the boiling water bath method?
I have always done the water bath and it works just fine. Just make sure you boil them long enough to get a good seal.
Using the water bath method is my preferred option. There are an abundence of glass jars that can be reused.
Canning means you have to go out and buy them, and then seal.
You can. But you don’t need to. Tomatoes are high acid and just need to be sterilized in a water bath. Wash the tomatoes, and cold pack in sterilized jars (boil the lids and jars in water for 15 min). Fill each jar with water up 1/2 inch of the top. Add a little salt. Lightly put the lids on (you want the steam to escape when you boil) and put in a boiler. Add water to the boiler, but not over the top of the jars. Bring to a boil and hold for 20 minutes. Remove the jars using bottle tongs. Using oven mitts, tighten the lids, and let cool. You’ll hear pops as the lids indent with the vacuum. The pop is normal. That’s it.
get the book Ball’s Blue Book of Canning
http://www.pressurecooker-outlet.com