During this pandemic, more gardens were planted and now they are producing some great crops! So when those tomatoes all ripen at the same time, what can you do? Preserve them!
Pressure canning is used to preserve vegetables and meat, including many tomato products. Vegetables and meat are low acid foods and require pressure canning to destroy C. botulinum, the pathogen that causes botulism.
It is critical to follow the directions in using pressure canners. Always read the instruction manual for your canner. Do a practice run with water in the canner to learn how to use it and how it works with your stove. Check your stove manufacturer to be sure canning is recommended. Some glass top stoves are not suitable for canners as they can crack under the weight of a heavy canner.
Learn more about safe pressure canning in the How-to Guide to Pressure Canning. It is also available in Spanish.
