Jars, presumably glass ones, can not withstand the pressures that a pressure cooker make. A pressure cooker increases the pressure in the pan, so you need a lower temperature and a shorter time to cook something, but jars burst when the pressure inside and outside the jar differ too much. It's best not to use them together.
no it will not i grew up canning with my grandmother and it never has
low quality and do not know how to use
Add 2 and a half quarts of water to a mirro pressure canner that holds 7 quarts jars
Some things are canned in a hot water bath. They do not need to be in a pressure cooker. A canner is just a tall pot with a lid. The food in the jars is heated close to boiling with the lids loosely on. After it is heated, the jars are removed and the lids tightened. As the food cools, a vacuum will form in the jar sealing it.
Jams and jellies can be canned without a pressure cooker or canner. They simply need to be cooked and poured into hot, sterilized canning jars.
You can reuse the canning jars but you would need to buy replacement seals. Most grocery stores carry them.
First, can your tomato sauce in a pressure cooker with the glass Mason or Ball canning jars (can be bought at Wall Mart or similar store) then box them in protected wrap in the same divided box the jars came out of and ship to whom you desire.
Water level in all pressure canners should be 2-3 inches with the jars in place to operate safely and effectively. Be careful not to overfill the canner, sufficient head-space must be maintained for the canner to work safely.
If you are wanting to preserve the juice for a extended period of time it is best to use a pressure cooker. This method heats the jars and seals them to make sure that no bacteria can get in that could make you sick. If you don't have the ability to pressure cook, in the past I have heated my juice first then poured into hot glass jars with warm lids and then when they cool it seals them.
My mother and I have canned meat for years. It is wonderful! You just put the cubed meat in your jars, add water and salt (about a teaspoon per quart). Leave enough headspace when you put the lids on. Then pressure can for 90 minutes at 10 pounds pressure for quarts and 75 minutes at 10 pounds pressure for pints.
To can tomatoes you need one pint mason jars. You may also use pressure cooker or a pot to sanitize. The canning of tomatoes takes very little equipment.
Twenty minutes in a boiling water canner usually does it. Use new lids on your jars and if the lids haven't popped after twenty minutes reboil them or use it right away. Most canners take eight jars. If you wipe the rims carefully before boiling and use new rings and lids they should all pop. Throw out any chipped or damaged jars each year.
Since Mason jars (also called canning jars or fruit jars) are intended to withstand prolonged boiling during the canning process, there should be no problem with them in the oven at normal cooking temperatures, below 400 degrees (F.)
Get missed in what process? Are you referring to filling the jars, sterilizing the jars, processing the jars in a hot water bath or pressure canner? You need to be more specific.