Rose, your images of tomato canning take me back to my childhood when my mother would process our exuberant crops. My favorite was her tomato juice....it was so delicious and unusual. Everybody that tasted it wanted more.

I've never used a pressure cooker. Now your making me wonder what I'm missing.

I defrosted some tomato sauce today (which was in a plastic container in my freezer), and so instead of microwaving it (which I do not do with plastic), I put it out on the patio by the pool for a couple of hours this afternoon.

In two hours, the sauce went from frozen to 140°. I checked the temperature of the patio, and it was 144°, even though the air temperature was only 109°. Pool water was only 90.5°, but it was 92.5° yesterday.

Nice rose, I have two pressure cookers, one inside on the stove and the other I use outside on a outdoor cooker. Best way to speed up the process.

^^^ chisue - love it!!