“because too many “modern” tomatoes have had the necessary acidity levels bred out of them in favor of “sweetness”, making them a “low acid” food!”
I’ve read about the lowering of acid in modern tomatoes and the Ball website recipe to can tomatoes states that and that’s why lemon juice is now added to the canning of tomatoes. I am using heirloom tomatoes but would still add the lemon juice and they say use the bottled lemon juice and not real lemons. I would use the water bath pot to can them.
BTW, if you do get into pressure canning foods. IMHO, there is nothing more boring than sitting on a stool in front of the stove, watching the pressure gauge to make sure it stays right on the exact lbs of pressure..
I’m at a higher elevation than you, so for me it was 13 lbs..my back would hurt from sitting there in a hot kitchen...for hours if you were canning several batches......
That big water bath canner makes an excellent laundry tub in an emergency situation too. I used it all the time when I first got married, because we were too poor to go to the laundromat, or buy a washing machine.