Hi,

I started canning fruit recently and would like to can whole tomatoes.

I've searched internet links, including some on this site for info, but have found conflicting advice.

The recipes I've seen all call for water bath canning, but with cook times ranging from 40 min to 1 1/2 hrs for quarts.
Seems to me 1 1/2 hrs would beat the begeebers out of tomatoes, can this be right?

Or, do they really need the higher temps from a pressure canner. I don't have a pressure canner now, but will get one soon.

Thanks.