The joy of gazpacho is its freshness. My guess is if you did manage to pressure-can it, the results would be totally unappealing.

Carol

I decided against pressure canning when I found the website below, which suggests freezing gazpacho to save it. While I also contend that fresh is best (including gazpacho, salsa, marinara, etc), I like to extend the harvest as long as possible, which is why I can my veggies.

Here is a link that might be useful: Freezing Gazpacho

Thanks for suggesting that. It sounds delicious. And what a treat for the winter.

I have Costenbader's book. She has some great recipes utilizing the freezer.

Carol