Thanks for the information. I am not ready to spend 90 dollars on a pressure canner so I probably won't be purchasing the 200 dollar electic one right away but thank you so much for helping me out. We used the stock pot and it worked okay. I need just a slightly taller one as I was not able to get the whole inch or two of water above. I was able to cover them though and they sealed within probably 20 minutes or so after going to the counter to cool. We were actually suprised at all the tomatos we had and how little sauce we actually had. I guess that is something I will get used to eventually. Thanks again.
V