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

[Beekissed]

You have that right and no one is taking that away from you!

 

[Katy]

Quote:
That is true just as you have the right to do it how you want, but I don't think it's very responsible to post that as a safe way to can low acid vegetables. If you don't believe me, maybe this will help to convince you:

Questions and Answers About Using a Boiling Water-bath Canner
FN-1425

Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition Specialist
Morgan Daugs, Student Dietitian, North Dakota State University

Adobe Acrobat PDF file suitable for printing. (300KB)


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Water-bath canning is a method of preserving high-acid foods. Fresh foods contain a high percentage of water, which makes them very perishable. High-acid foods can be preserved safely when they reach temperatures provided by a boiling water-bath canner. To kill harmful molds, yeasts and some bacteria, processing using the boiling water-bath method ensures the safety of preserved produce. However, this method does not provide high enough temperatures to destroy botulinum spores in low-acid foods such as vegetables.​

 

[Beekissed]

I believe you!

Just because I wish to can in this method and tell about it on a forum does not equate irresponsibility. If someone said they ride their bike without a helmet, it doesn't mean they will lead others into irresponsible behaviour...it just means they are willing to take the risk and do not fear any of the possible consequences. You all can do just what you wish with your veggies

I happen to want to can in this method and I don't really care about botulism at this point in my life. I don't live in fear of dying.