I have a question about pressure canning. Tonight I canned up the last of my tomatoes. I like using the pressure canner guide lines for canning tomatoes instead of a hot water bath. I had a couple of quart jars of ripe tomatoes and a small amount of green tomatoes and a small amount of yellow pear tomatoes. I decided to make yellow pear tomato preserves from the pear tomatoes and green tomato relish from the green tomatoes. Both the preserves and the relish contain a good bit of sugar in them. Because I was already going to pressure can my ripe tomatoes I decided to put the preserves and relish in the pressure canner with them for the 15 min. at 11 psi recommended for quart jars of tomatoes (normally I always do a hot water bath for sweets). After the time was up and the pressure relieved I opened the canner and the tomatoes looked great, as normal, but the relish and preserves were very dark. My question is, is the temperature reached in the pressure canner at 11 psi. ( I think about 240 degrees) to much for the sweets? In other words did I scorch them in the canner or is the dark color no big deal?