Has anyone successfully canned tomatoes with an 8 qt. pressure cooker?

[msgenie516]

Hi,

I'm very new to pressure cookers but I just bought a set that includes an 8 quart pot and a 4 quart pot. I've done some cooking which has turned out "okay", but I think I still have to work on the timing, as I feel what I have cooked could have been done in less time.

But now I'm looking forward to the summer when I will have my tomato garden. Every year, I have way too many for just us and I give away tons of them. I buy only three plants (I would buy even less but I'm always afraid that one may die--it never happens) but the yield from my "Brandy Boy's" is incredible!

I have done some research and found that the new FDA rulings say that you can't can with anything less than a 10 quart cooker. This is because they claim that anything smaller gets up to pressure too quickly and whatever you are canning doesn't cook long enough. I'm wondering if it would be possible, if using an 8 quart cooker, to extend the cooking time to make up for this.

I'm really concerned about the safety of food but I don't want to purchase another cooker if I don't have to because the only thing I grow enough of to can is tomatoes. My yard is too small for a big garden, unless I plant the garden in the front yard--I have places to plant up front that no one would see, anyway. I actually would do that but I find it's too hard for me to care for.

Thanks for any help!

Genie

 

[CedarRidgeChicks]

I use a water bath for canning my tomatoes..I don't pressure..I do pressure all low acid vegs. and any meats. I have only used a pressure caner. You have to maintain so many pounds pressure..(according to what you are canning) for so long..I don't see how you could do that with a pressure cooker..??

 

[CedarRidgeChicks]

..forgot..if your 8 qt pot is tall enough, you may be able to water bath with it..you need to cover the jars with the water..and it needs a rack in bottom to keep jars from breaking.

 

[redhead83402]

Also, you can increase the acidity of your tomatoes, thereby ensuring that a waterbath is sufficient, by just adding a few tablespoons of either vinegar or lemon juice to about 8 quarts of tomatoes.
~Red

 

[Katy]

I don't pressure can my tomatoes either.....just water bath.

 

[BeckyBird]

We pressure canned tomatoes and salsa, and they came out fine.

 

[Beekissed]

I water bath can everything! No pressure cooking for me.

 

[Katy]

Quote:
There are a lot of things that need the pressure canner...beans, potatoes, meats, corn, etc....anything that doesn't have a high enough acid content like tomotoes or pickles.

 

[Beekissed]

That's what they say........

 

[Katy]

Quote:
Sorry but I'm not willing to risk botulism for those who eat what I preserve.