Originally uploaded by mikeysklar
As our epic tomato harvest continues it forces us to reconsider how we can things. It takes us nearly a hour of boiling water to can a few pints of tomato sauce using the water bath method. We tried out the pressure cooker as a canner and we got the time down to 25 minutes @10psi to can six pints of tomato sauce. There still is a great deal of prep work on the tomatoes such as peeling and blanching before the canning process. Even after the canning there is a long wait period before the lid can be opened and the jars removed (hours). However, this system works for us. We are not canning so much that we need to use the pressure cooker more than once a day.