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.
I always thought you need a pressure cooker for canning. Admittedly, I don’t know a lot about canning.
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.
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!
