I’ve been canning since I was old enough to snap beans. I did not pressure can them. If you reread my post, I clearly typed re-water bath can. Thanks for the snotty post though.
Wipe the snottiness off your own face.
If you counted the “pops” on the seals of your canning jars, you pressure-canned them, via boiling.
Whether you cut the time involved by using a pressure cooker to reach the correct temperatures or not...well that would depend on your skill level.
Since you are ignorant enough to think lemon juice is required in “canning”, you might also be ignorant enough to insufficiently fill a quart jar.
It wouldn’t be the first time I came across someone who thought they knew what they were doing...while they were incubating a batch of botulism.
But go ahead, feed that home canned stuff to your kids.
You know exactly what you are doing...and yet you made a very public point of posting that you didn’t know that lemon juice is not required...
Get a Ball Blue Book. It is the Bible on canning food.
I’ve never heard of putting lemon juice in tomatoes as you are canning. Just a bit of salt.
No, you don’t need to pressure can tomatoes, it ruins the texture, IMHO. The only thing I ever pressure can is green beans. Here’s a tip not found in the Ball Blue Book, it is perfectly safe to can your beans whole. All the recipes call for cut beans, but I prefer whole. I called Ball once about this and even the phone operator couldn’t answer my questions. But after 15 years of pressure canning whole green beans, I have never had a jar go South.