Originally Posted by vilasman
Now that I am the proud owner of a foodsaver, a pressure canner and several hundred canning jars I am curious to know is it better to pressure can tomatoes or use the super sucker with the mason jars.
Heat is a very important part of the canning process which kills potentially dangerous microbes which would spoil the preserved food. Vacuum processing alone does nothing to kill bacteria. Vacuum processing is a safe way to slow food spoilage in refrigerated food and to prevent freezer burn in frozen food, however, it is not the same as heat canning.