Pressure Canning tomatoes-good taste?
I took a canning class last night from a master preserver and she said pressure canned tomatoes/salsa didn't not taste very good. We need to use about 12 pounds of pressure at our altitude and she believed that amount of heat does bad things to the taste of tomatoes.
I'm really sad about this since i just bought a pressure canner and it should be on my doorstep today!
what is your experience with pressure canning tomatoes and tomato products? (sauce, salsa, pizza sauce, juice...)