My 1st pressure canning
OK I just did my very first pressure canning. I made a batch of tomato sauce. I blanched tomatoes, put them in a food processor, chopped up good, boiled them for about 45 minutes until reduced down. I also added 1 cup of onion, 1 cup of bell pepper (both finely chopped in the processor) and a couple cloves of garlic minced in the process. Put in 1 tablespoon of lemon juice in each pint jar.
I think I overdid it, well I am sure I did, but I was a bit concerned after learning about botulism. I processed for 30 minutes at 10-15 pounds. (Had difficulties keeping it right at 10 pounds, never let it go below 10, it got as high as maybe 14 pounds, constantly fudging with the gas knob control up and down trying to keep it in range)
Right now it's cooling off. I have some beets I am going to do next.