My mom gave me this tip that she's been using for years, and it's been invaluable so I thought I'd share! To can tomatos, you don't need a pressure or water bath canner. Prepare tomatos, tomato sauce, salsa, or tomato juice as you normally would (with half inch head space), then just put the jars in the oven for 1 hour 15 minutes at 250 degrees. When time is up, turn off the oven and let it cool...you'll hear the jar lids popping. I put them on a cookie sheet just in case one overflows, but I've never had this happen. This method lets you do lots of jars at once, and you don't have to go buy equipment (or drag it all out) to have homegrown tomatos this winter. As far as I know, it's only safe to do this with tomatos.