So,
I got myself a dial-gauge pressure canner and I'm going to can some tomato sauce. I'm seeing conflicting numbers online for times. It looks like 12psi is good for my altitude (2100) but I've seen two different numbers for times. Presto's website says 15 minutes for pints or quarts. Other sites say 20 minutes for pints and 25 for quarts. In addition, I'd prefer not to add citric acid or lemon juice if I can help it (or at least add less than most sites say). I do realize that not adding acid may be dangerous which is why I'm looking at the times more closely. Will adding more time help guarantee that botulism is killed? Or will adding time hurt the flavor? Just curious on people's thoughts.
Thanks much for the feedback.
Chris
I got myself a dial-gauge pressure canner and I'm going to can some tomato sauce. I'm seeing conflicting numbers online for times. It looks like 12psi is good for my altitude (2100) but I've seen two different numbers for times. Presto's website says 15 minutes for pints or quarts. Other sites say 20 minutes for pints and 25 for quarts. In addition, I'd prefer not to add citric acid or lemon juice if I can help it (or at least add less than most sites say). I do realize that not adding acid may be dangerous which is why I'm looking at the times more closely. Will adding more time help guarantee that botulism is killed? Or will adding time hurt the flavor? Just curious on people's thoughts.
Thanks much for the feedback.
Chris