[Worth1]

Originally Posted by coronabarb

Worth, keep in mind that the times determined for pressure canning tomatoes includes using lemon juice/citric acid for safety. Without it, the processing times could be longer.

I prefer the simplicity of water bath canning when that is an option, compared to pressure canning - watching for steady stream of steam, venting 10 mins, bringing up to pressure, maintaining the proper pressure for the complete amt of time, allowing pressure canner to drop to zero pressure, etc.

Here is the reason.
Worth
http://nchfp.uga.edu/publications/nc...cidifying.html