Only boiling water or pressure canning methods are recommended for canning tomatoes. Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous.

Tomatoes, the primary ingredient, are rich in vitamins C and K, potassium, and folate. They contain antioxidants like lycopene, which has been linked to reduced risk of heart disease and cancer.

So for example, if you are canning tomatoes in quarts that take 60 minutes, just figure out another vegetable that takes the same time and amount of pressure. (Helpful hint: most pressure-canned ...