"George Shirley" > wrote in message
...
>
> Once I turn the heat off the pressure starts to drop and, within twenty
> minutes or less, the gauge reads zero.

If it takes someone's PC 30 to 60 mins for the temp to drop their kitchen is
way too hot.

> Sure, pressure canning is a PITA but you get a safer, more convenient food
> that will last up to a year or more in a cool place out of direct
> sunlight - my pantry.

I've kept home canned goods as long as 2 years and you couldn't tell the
difference. :^)

> It's certainly no more difficult or lengthy than messing around with jam
> pots, boiling jars for 5, 10, 20 minutes, etc. I quite BWBing tomatoes
> twenty years ago when I became uncertain as to the acidity of the fruit.
> If I get enough to can I pressure can them.

They still recommend you add the citric acid or Lemon juice to PC canned
tomatoes because of the density. It's even in the Canners bible, the Ball
Blue Book or BBB.

> Oh yeah, none of the food I can has ever become mushy from the canning.
> YMMV
>
> George
>