I was always told to use PLAIN salt or canning salt when canning. No iodized salt!!! When I can my tomatoes I use a teaspoon of plain salt and a tablespoon of lemon juice in the bottom of each quart jar. (That way I don't forget to put anything in!! I put the dry in first and lemon juice next.) I would think that if I used the pressure canner, I could omit the lemon juice?
I was always told to use PLAIN salt or canning salt when canning. No iodized salt!!! When I can my tomatoes I use a teaspoon of plain salt and a tablespoon of lemon juice in the bottom of each quart jar. (That way I don't forget to put anything in!! I put the dry in first and lemon juice next.) I would think that if I used the pressure canner, I could omit the lemon juice?