Canning Tomatoes with a Pressure Canner.

As for the information used, I have the Bernardin Guide to Home Preserving Book. I also use the Mirro speed cookers & canners recipe & instruction book that came with my Pressure Canner. Some info: The difference between pressure canning and hot water bath canning is that pressure canning cans low-acid foods while the water bath method is used to can high-acidic foods. A pressure canner also heats the product at a higher temperature than a water bath canner. To safely can low-acid foods, you must use a pressure canner. High temperatures are needed to destroy heat-resistant bacteria and their spores that can spoil low-acid foods. Clostridium botulinum is a spore - forming bacterium that can cause botulism, a potentially deadly form of food poisoning. Remember - you should add lemon juice to Low-Acidic foods for increasing shelf stability.

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