Last canning batch for the day. Once this is done we will have 10 jars sauce, 20 jars crushed. We still have quite a few tomatoes so I might see if we can do a smaller round or maybe I’ll just make more sauce and freeze it.
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I always thought you need a pressure cooker for canning. Admittedly, I don’t know a lot about canning.
You need pressure if you are at a high altitude or if the food isn’t acidic enough. I use the USDA guide for canning recipes: https://nchfp.uga.edu/resources/category/usda-guide
I added 1/4 tsp citric acid to each jar and boiled them for 35 mins at a vigorous boil.
I have a pressure canner but it’s a pain and I have to use my glass top stove, so I’m afraid to load it up. I use it sparingly.
This is, by far, one of the best guidelines and recipe books out there!
It depends, but as I understand it, acidic foods like pickles, sauce and jams can be safely canned using a water bath but more pH neutral foods like stocks or plain green beans need the higher temps you get in a steam canner.
I pickle my string beans.
Tomatoes are fun. They can be pressure canned or water bath canned. Although with the second you usually need to add extra acid to be safe, but it’s absolutely doable.