Canning Tomatoes - water bath or pressure canner


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As I read my Ball Complete Book of Home Preserving it has recipes dedicated to crushed tomatoes processed in simple water bath and processed in a pressure canner. Is there a benefit to using the pressure canner over the water bath processing? Water bath calls for 45 mins boiling plus 5 rest in water before removal. The pressure calls for 10 boiling, 15 at pressure, then 10 after pressure was released. To me that sounds like the pressure canner will take longer overall.
 
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Tomatoes are high in acid so do not require pressure canning. Not sure if it makes a difference in shelf life but I just use water bath canner.
 
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I pressure can all plant food. Ball rules need a revision.
 

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Pressure can tomatoes here. Usually do about 30 quarts to last until the next growing season. Never had a problem.
 
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I do 2-3 dozen jars of tomatoes, sauce and salsa every year for last 30 years. No problems. regular water bath canner.
 
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I see no reason to use a water bath. Pressure canning is slightly more simple. A new Presto canner lasts indefinitely.
 
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I had a pressure canner, used it several times but my cooktop is not suited for it. I use an electric waterbath canner now.
 
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Thanks all.

I processed 10 qts of crushed tomatoes in water bath so far this year. I don't think I will have enough more to warrant canning more.

Pressure canning is slightly more simple. A new Presto canner lasts indefinitely.
It is? Reading about it seems more things to do than simply bring to a boil and set a timer. But I have not done it.

I have the Presto pressure canner but have only used it as a water bath canner or a homebrew beer kettle. This is my first year in a new house with a garden large enough to have more produce than we can eat fresh.
 
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Oh yeah - I use the 2012 edition of Ball Complete guide to Home Preserving. The only other source I trust is the USDA National Center for Home Food Preservation guide. Going by memory that PDF guide was hosted through the University of Georgia website.

Are there more up to date better sources?
 
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The purpose of pressure canning is to insure all the ingredients in the jars reaches 240F for some arbitrary time. I have chosen 15 minuts for the time.

Solid chunks of material can be insulated from the heat. I overcome this by making all ingredients a homogeneous slurry.

The researchers achieve even heat by playing with the pressure and time, and taking measurements and writing papers. Hence those silly charts.

I have canned over 3000 liter jars of most plants and never had one jar spoil. My method is foolproof and it works.
 
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Never had a jar of tomato products bad either and neither did my mother, grandmother or 2 neighbors so good enough for me.
 
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That's my final comment on the subject, what works for one person, may not be accepted by another. My method has been used for decades so it's fine by me. If others feel it's necessary to pressure can, then go for it.
 

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