this post was submitted on 16 Aug 2026
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Why pressure can tomatoes?
Botulism.
And I don't have enough space in my freezer for as many jars of sauce I make every year. I need them to be shelf stable, and that requires canning, and pressure canning is faster and more consistent than deep water bath canning.
Okay, thanks. I'm not trying to tell you what to do of course, I was just curious about the choice to pressure over water bath.
The hold time is faster at pressure for sure, but I wish pressure canning was faster than water bath over all! I think my limitation is my glass top stove. The canner I have specifies it can be used on glass top but it takes forever to get to pressure. Water bath canning gets done outdoors with a large propane burner and that gets rolling fast lol.
Could also be canning above 1000 ft (305m) in elevation. I have to pressure can everything where I'm at since water boils around 195F/90C.
Excellent point, I forgot some people live in the clouds.
Outdoor propane burner ftw! That was my go to before I had to get a new stovetop. My newer induction top gets the pressure canner up to temp pretty quick, so it's the best option for me now.
Most low acid stuff should be pressure canned anyways due to botulism. Tomatoes are almost acidic enough.
It's still recommended to acidify tomato products! I use citric acid.