I am about to try my first time at canning anything.
I have an American 910 (4 quart jar, 7 pint) pressure canner and
a Water Bath canner and the ball complete canning book.
Also a roma basic food strainer.

I have about 15 pounds of Roma's and 10 pounds of beefsteaks.
All tomatoes are rather "firm red" tomatoes off the vine yesterday from
my back yard. I am going to try tomato sauce and maybe tomato juice. I
hope for at least 4 pints of each.

??????
How ripe is ripe for canning tomatoes?
Can I take them directly from the plant to pot for canning?
Do I have to wait until it is mushy?
If the tomato is red on the vine, is ripe enough to can?
If not, what is ripe for canning?
?????

I will try the pressure canner first for sauce.
If I get another batch of tomatoes, then I will try the Water Bath.
I will see which is better.

Enjoy Life ... Dan

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Garden in Zone 5 South East Michigan.