Pressure canning tomatoes and applesauce
Hi Everyone, I have just purchased an all american canner and I would like to do tomatoes, salsa, and applesauce. I can do 14 pints in each bath therefore I would rather pressure can than water bath. I have skimmed through my ball canning book and I can not seem to find info for pressure canning these items. Can you please tell me what pressure I would use for below 1000ft sea level and for how long to cook pint size jars?