Canning Tomatoes WITHOUT a pressure cooker and No Water Bath | Useful Knowledge

Preserve your tomato harvest by canning tomatoes without a pressure cooker and no water bath. My family has canned tomatoes like this for generations. We show you how to can and preserve your tomatoes easily without a pressure cooker and no water bath. If you follow our directions your mason jars will seal every time. our email: useful.knowledge.tv@gmail.com Man with the Knowledge: Jamie Hardy Editor/Producer: John Andrews (the UberonN) Creator: Mark Davies Music courtesy of Bama Country

Comments

bowhunter2439: My family has been doing it this way for over 90 years maybe more , no one ever got sick , my only suggestion would be to cover the jars with towels and or blankets until the next morning , this will keep the heat in the jars for a prolonged time to ensure all bad bacteria is killed , just posted a video on canning tomatoes myself . cant beat home canned tomato sauce...!!!

Grammy Vulture: Do you stir to release bubbles, or mix salt? Can I can the green ones? The weather is getting cold and I need to harvest all soon all red or green.

dhkrescue: Don't forget to remove the rings off!

Big BB: After you finish the process how long of a shelflife do they have

Burbprepper: background music so loud can't hear what you are saying

Infinite Home Design: They changed the method in 1969 people. https://www.freshpreserving.com/canning-lids-101.html

Grant Dunn: Hi. Do you reuse your seals or replace with new ones after each use?

Jennifer Ambroziak: What do I do now..I did not cook the tomatoes before I put them directly into the jars.Put them into the canning bath.Now they seem to have separated in the jars..There is water at the bottom in ea jar???

McDowall Manor: It appears to be held at high enough heat for long enough to kill most bacteria - it's effectively pasturising them. Same with the jars. Turning the jars upside down is very clever - the main reason poorly canned things spoil is because the air at the top of the jar can contain bacteria if not heated sufficiently - hence the reason for the usual hot water bath. I see no reason to add extra acid because tomatoes are highly acidic. I guess you could add a bit of lemon juice if you wanted to be ultra careful. I intend to use this method.

Eldina Ibrahimovic: Thank you, cant wait to try this!!

Marie Meyer: What's so unsafe about what he did? The tomatoes were hot and his jars hot, at about the same temperature and his lids sterilized. I think it's brilliant and I'm happy he shared with us. It's right on!

John Whitehead: This is what is referred to as "hot packing". For this to work you have to make sure you are not using low acid tomatoes. My wife and I (and her mom and my mom and grandmas) used to do it this way, but about 10 years or so ago we discovered low acid yellow tomatoes (Golden Jubilee). We really like these for all the recipes we normally use red tomatoes for. However, they are low acid. DO NOT use this method for low acid tomatoes, you have to hot water process them or you are asking for trouble.

Judith Sothen: Isn't this unsafe canning......I was taught to hot water bath in a canned.

Billie Patterson: We don't use a knife, we just squeeze them and don't lose the knife!

Billy: i have done it this way for years. work's great to

Tanya Kathy: This is how my granny taught us. No one has ever had a bad go yet. So for us, we will keep on as usual.

Kushed Kat: The tomatoes were boiled first to kill any germs. This method is perfect acceptable as long as the jars seal properly, which they should given the sauce is still warm.

jillian christian: By the way, I did want to add here, that it was our mistake that caused my husband's burn, last year, from the pressure canner. It was not the fault of the canner, itself. We thought the lid was on properly- It was not. Just wanted to be forthright.

jillian christian: My parents and grandparents and all of their family before them, always open kettle canned. However, i was told that the acidity has changed in the soil and it is no longer considered a safe method of canning. I have no proof of anything. The only thing I do notice is that when canning, we always used to have lots and lots of that foam coming to the top, as we boiled our tomatoes for quite a while. I remember helping can and it seemed like it took forever, to get this foam off, (which I'm guessing was from the acid). Now, when I open kettle, there is very little foam, and I don't take any off. I just let it cook up. I did switch to hot water bathing, and them to pressure cooking, for years, but this year, I admit to going back to the open kettle method. I decided that since my husband got burned bad enough to end up having to go to the ER, last year, from a pressure cooker, I'd go back to open canning and try something different: This year, when I open a jar of my tomatoes, I will boil them nicely, before using them. I hope it can kill off any bacteria if there is any in there. It is surely confusing to many of us who find so many different methods of canning and want to do things safely for our families. I don't add any lemon juice or other acid to mine, just a teaspoon of salt and a bit of sugar to each jar. Hope we are all safe, regardless how we choose to can.

SandcastleDreams: I had an older lady friend that canned her tomatoes that way, but I never did see her do it. I've also heard some of the Depression Era ladies canned their tomatoes that way.

I grew up with the Water Bath Canner and canned everything under the sun in a Water Bath Canner. The only reason I finally, in my 50's got a pressure canner was because it's so hot down here in FL and I hated to heat the house up like I did up north.

It's a strange thing to hear all of the histrionics of younger people these days when they talk about botulism. My grandmother WB canned everything and even had a health license to work in a restaurant. Never had anything go bad. And never had any problem with seals until they came out with the new lids! I hate those things!

But if anybody ever did the research on the botulism, it's mostly with off the wall Fish canning, where there's a lot of density. And canning in factories. Yes, many of the botulism cases are from Commercially canned products!

So, I've never worried about it.

Nice to see your video.

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