Finally. The last of the 80lb of tomatoes from last year that I had to vacuum seal and freeze on account of not having a pressure canner at the time. Now the last batch is pressure canned and heading for the pantry. I freed up a lot of freezer space in the process. Many of last year’s San Marzano tomatoes got sliced, dehydrated and jar vac sealed for snacking or easy rendering into powder with a blender. At least this year everything will be able to be pressure canned straight away, unless hunting season eats up those weekends. It was good to see that in a pinch, frozen tomatoes were easy to can. You just have to slice the ends off while they are barely thawed, and the skin peels right off, much like if you used the traditional blanching method. This American Standard pressure canner is a pretty awesome piece of kit. In a pinch I can even use it on a propane burner outside.