I'm about ready to huck my new pressure canner out the window.
I've been canning tomatoes for a years now and I've
never had a problem with the boiling water bath. I got the PC as a birthday gift because I wanted to can some low-acid stuff, but I thought I'd try it out with some familiar things, too, like tomatoes. Nearly every jar has something wrong with it. Either it's siphoning or the tomatoes are disintigrating or it just plain doesn't seal at all. In a decade of canning for me now, I've only
ever had two jars not seal... until this blasted pressure canner came along. I don't get it and I'm not sacrificing any more lovely toms to the thing.
We've got boxes and boxes full still to ripen.
I have no idea how many pounds are there.