Today I got out Big Bertha, my All American pressure canner. I don’t always use a pressure canner when canning tomato sauces, but the tomato soup recipe I was canning today had a few ingredients that aren’t on my usual list so I thought I should be on the safe side and use the pressure canner. As you would expect, Big Bertha is a heavy beast. I admit to being a bit intimidated by her, but I’m becoming more confident using her and she really is an impressive contraption.
The pint jars on the right are spaghetti sauce. I water bath canned these, adding a bit of lemon juice to each jar to make sure they would have enough acidity so that water bath canning would be safe. The jars on the left are the tomato soup jars. I used the recipe from Susy at Chiot’s Run. Susy does not typically pressure can this recipe, but I am a bit of a canning wimp and decided to use the pressure canner. I hadn’t used Big Bertha this canning season yet anyway, so it gave me a good reason to get her out and gain more experience with the pressure canner. Everything turned out great! Thanks for sharing your recipe Susy.