Jason wrote:
>
> PS: You have to be extra careful with tomatoes because they are borderline
> on the acidity scale. Use vinegar in your recipe (can't remember if the
> bernardin book does it or not), and pressure can those suckers. I wouldn't
> boil water bath them even with some vinegar. Not worth the risk to me.
>
> Jason


There's no need to add vinegar or lemon juice or citric acid to your
tomatoes if you pressure-can them. If you did have to add vinegar, you
would also need to add vinegar to your green beans, etc. :-P

If you BWB your tomatoes, use citric acid or lemon juice rather than
vinegar -- the amount of vinegar they tell you to add is enough to ruin
the taste of the tomatoes, but citric acid tastes OK. (Even commercial
canners add citric acid to their tomatoes.)

Best regards,
Bob