I finally overcame my awe and fear of my new pressure canner and fired it up. After this, I think I can retire my water bath canner. El has posted often that she uses her pressure canner for all canning needs and now I can see why. It seems to be more energy efficient - heating 1.5 inches of water to boiling takes much less energy than a entire waterbath kettle full of water, and it puts off less heat as the canner is covered. It is a bit intimidating as it seems like it might/could explode, but we certainly bought a really safe one that is made in Wisconsin (El's recommendation).
I made a roasted tomato soup and I was able to get 5 quarts canned. Next time, I will do a lot more, although I had run out of tomatoes. I used a combination of red, yellow and even a couple of Green Zebras and it really was a lovely orange color.
Come January, this will be a welcome hot meal.