Hmmm. I can't taste any coffee in it, but more anchovy might be necessary. Next time I plan to add some coarse ground black pepper too. Bill, it's a long way from eastern Wyoming to San Fran!

Since there is so much tomato and vinegar in it, I think that 10 mins at whatever pressure your sea level indicates should do it. I am high enough that I have to use 15 lbs pressure.

Do I really need to post pressure canning instructions? They should be easily available on the net.