Michael
Tomato sauce? Does that mean pureed tomatoes, or tomatoes with just a little bit of onion, garlic, and basil, or... It makes a *big* difference in the processing time. I'll find you some links later unless Barb beats me to it.
You really ought to use a pressure cooker that is made for canning -- they have precision gauges or regulators, a rack for the jars, and usually are bigger than a normal pressure cooker. But if your canner is big enough to hold a few pint canning jars and you know it maintains at least 10 psi pressure (most pressure cookers are about 15 psi), you can probably do some canning in it.
Put enough water in to come halfway up the jars when all the jars are in it. The extra water will help overcome the fact that you are using a small pressure cooker. Seal it up but leave the steam vent open for several minutes (5 minutes?) after it starts boiling to exhaust all the air from the canner. Then close the vent. Begin timing when the vent starts letting off pressure. When the time is up, turn off the heat and let the pressure cooker cool down naturally. If you try to hurry it along, the contents will boil out of your jars.
Buy a copy of the Ball Blue Book (it's about $6) wherever you buy your canning jars and lids.
That's all for now; more to come.
Gas Cook Tops What Are The Best Brands 6234I have the 5 burner 36" Thermador gas cook top. Two of the burners have the 3, extra lo (simmer) settings. The burners are star shaped. I got it last fall when I remodeled...
Best regards, Bob
