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.

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 ...

Water-bath canning is only for produce that is HIGH in acid. Such as for tomatoes and berries and for making pickles. It ...