Please ignore, I found an old thread that has a lots of information on these - http://forums.gardenweb.com/forums/load/tompests/msg0412391826396.html

I can what I call pizza-pasta sauce, which has salt, vinegar and sugar in it and is very dense and safe for waterbath canning (it's a published recipe). But at nearly 3000 feet I've had a terrible time finding the right processing method. Water boils at 205 degrees here (I've measured it) so even the pressure canner is a problem because the sauce boils for such a long time in the jars. Leaving 1.5 inches of head space is required to protect the seal, which is not practical in pints. Waterbath canning for the required time results in overprocessed sauce. The answer for me has been a steam canner, which at my elevation gets things hotter than a waterbath but not as hot as the pressure canner. A couple of university studies have found them to be as safe as waterbath canners when properly used. I find it easier to monitor the stream of steam coming out of the canner than watching a gigantic pot boil. When the sauce comes out of the steam canner it is boiling, but not boiling so hard that it threatens to blow the seal.

Burnt Ridge is a grower and Raintree is for the most part a middleman. Their value is their large selection. However, I have had repeated quality control issues with them over a long period. When an item is offered by both and still in stock I would always try to get it from Burnt Ridge first. Some of their plants can be dinky but others are quite nice. When I was on a tour there some years ago I was impressed by their approach to production of field stock and the results they were getting (as well as their seemingly extensive collection of chestnut and walnut trees, something on a par with the National Collection system plantings of garden plants they have in England - maybe I'm wrong but surely Burnt Ridge has been growing way more kinds of these than they sell).

I grew up in/around SF. Get a 5 gallon bucket, drill 4 holes on the bottom, put your summer tomatoes in there this year. You can toss out a few cuke vines, and some tomatoes, provided large transplants into the garden in July, but I'd prep for fall veggines instead. Do not pull them untill they stop fruiting completely, we'd get fruits in Oct some years. What you'll be looking at is starting a fall-crop of veggies for salads. Peas, carrots, spinach, basically your root & leaf veggies. Onions and garlic get off to a better start planted in fall too. If you want a strawberry patch, you'll wanna start in around Sept, so the roots can build up before it has summer heat. You'll be able to grow year-round, so figure out what you want to eat, and go from there.