Pressure canners and pressure cookers seem to be everywhere I look now. Canning in particular seems like an obvious way to store the goodness of a haul from the local farmer’s market through the winter. I picture a pantry full of applesauce, carrots, squash, green beans, squash and more. From what I hear, tomatoes and pressure canners don’t quite get along, due largely to the acidity. But I’ll take an expert’s opinion on that.
Living in California, we get a pretty steady flow of seasonal fruits and vegetables, so I don’t know if I would really use one. But, I clearly need to do a little reading up on pressure canners.
I’m interested to know - does anyone have and use a pressure canner? If you do, how do you like it? What vegetables work best? What tips can you share?