Tomatoes can be canned in a water bath canner safely. In addition, anything that is high in acid, such as pickles, salsa, and jams and jellies can also be canned in a water bath canner. Most vegetables(not pickled) and all meats and meat sauces must be pressure canned. I know that my great grandmother never used a pressure canner. My grandmother did, however and I think any technique that adds a meaure of safety is worth doing. Pressure canning is easy. If your canner is old, check with your county extension about where you can have the dial calibrated. Then make sure your gasket is good(in a gasketed canner) and have a great time canning. Ball puts out an inexpensive guide to canning which is widely available which can guide you through the process of pressure canning.

Msabby gave you excellent advice. No, No, No, to doing all your canning in the water bath.
Pressure canning isnt hard--and only scarey the first time--next time you'll be a "old pro". Just use a good pressure canner-and follow instructions in the Ball Blue Book.

THANKS ladies, I sure needed a logical look at this! I might be doing a bit more freezing, untill I get comfortable with the process... I have to study the heck out of something before trying it... LOL! WISH I had someone to show me, but I think I can figure it out.

THANKS AGAIN!

I don't like frozen tomatoes at all or beets. I think I will check into the pressure canners. I have two old ones, but don't know if they still work or not. I need to check them out. I freeze corn and green beans, but can everything else.

southerngardenchick,

You might want to check out this book:

Putting Food By
by Janet Greene, Ruth Hertzberg, & Beatrice Vaughan
ISBN: 0452268990

You can get a used copy under $3.50. It's one of the best books on canning out there.

Here is a link that might be useful: Putting Food By

THANK YOU VIOLET! I've got the book ordered now... I sincerely needed that!

Beth

I'd suggest you also get the latest edition of The Ball Blue Book.