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: email@example.com Man with the Knowledge: Jamie Hardy Editor/Producer: John Andrews (the UberonN) Creator: Mark Davies Music courtesy of Bama Country
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...!!!
Allie Wilcox: Just curious , when sealed how long do they stay good for?
Joseph Collins: I have open tomato sauce in the fridge for six months or so at a time. That song "staying alive" comes to mind.
I love Service dogs: Can you do this with any food I’m learning to start canning and I’m trying to figure out what I actually need to buy I don’t have money for a canna so is this a possibility to do for things like green beans collard greens I kind of things soups? I’m also legally blind and I’m kind of frightened of the pressure cooker canner so if anybody knows of a safe Cantor but please let me know I would also like to know of a list of things that I actually need to buy so I don’t buy things I don’t need to
W. OBrien: Can anyone tell me what the capacity is for a single jar as used in the video. As salt is used it would useful to know what proportion. Thanks
Hayride: Great video! To the newbie canners, be careful what you listen to. Follow these directions and you're good. Remember, the government outlawed the sale of raw milk but condones thousands of known harmful products.
KITTEN in a BASKET: 268 confirmed deaths...!
PNW Granny: Could it be that the decades of people canning using this method got away with it because they were using the old-fashioned canning jars. The kind with the rubber gasket and glass lids that sealed down tight? I'm sure I would rather use my water bath canner and be more confident in my safety. The newer lids like he was using are guaranteed to seal anywhere from 12-18 months and not for years like the old jars.
Gene A: I have friends and relatives that have been doing this for generations. In reading the article posted by Beckala67 it states that a pressure cooker only gets to about 240* so if it seems to be a problem for some folks I would just do one jar at a time and then put them back into the 250* or 300* oven for 10 minutes or so. No pressure but much hotter. If the lids don't seal then, they never will. Just my $.02....FWIW... happy canning.. .. 1st edit.....just for shites and giggles I watched a Martha Stewart video and even she doesn't use a pressure canner. She and her mom let the jars simmer in a hot water bath for 45 min but no pressure. So maybe 20 or 30 min in the hot oven would do....... Just sayin' 2nd edit..... after reading literature from the USDA I see that pressure canning kills no more bacteria than hot water bath,,, it just cuts the recommended time from 80 to 40 minutes...ok...I promise I'm done here... Peace
Carson Freeman: Great informative, concise video!
Kit Kat: Just canned tomatoes yesterday, but am boiling them today, is this ok.
Kit Kat: What is the shelf life, is it better to use a pressure cooker, if so what type?
Colleen Hughes: My grandma smoked a pack and a half of cigarettes per day, but that don't make it safe. This method seems unsafe and I not sure I would try it unless I was going to freeze those jars after. I use 1/2 tsp citric acid and 1 tbs lemon juice and 1/8 tsp kosher or canning salt. I also only use the pressure caner for my tomatoes. I also have tried adding Italian or Mexican seasoning to my tomatoes. They came out really good, but I still like doing the plain ones best.
Barb Desautels: Great video.
Nova Scotia Living: Great video. This is how I do dill pickles. Didn't know you could do tomato sauce this way. Rock on! I just leave my jars upside down overnight. Works everytime Subbed #3243 and would appreciate a sub back so we can support each other's channel. Thanks for sharing~ Tracey
Andy Birko: I'm reading constantly how unsafe this method is. I'd love to see some metrics on exactly how many people have gotten sick from this method. I imagine it's probably close to nothing although the theoretical possibility of getting sick exists.
Megan m: So its unsafe because "its not acidic enough"? Im new to canning. Never grew up around it never heard of it until later. Now we live on a farm. My friend told me to do it this way. I used romas to make salsa and uses a mrs wage packet and her vinegar. I was cutting up my tomatoes in shorts on my pull out cutting board and some of the tomatoe juice ran down my leg and it burned really bad and itched like crazy until I wiped it off. Isn't that because its so acidic? Sorry for asking but this is so new to me. All of my cans have sealed, isn't that what keeps the bacteria out?
Conscientious Omnivore: Hi, thanks for posting this video. I had not seen anyone turn the jars over like that before but aside from that, this is how my parents, grandparents, etc have been doing canning of everything from jams to lecsó (Hungarian combination of peppers, tomatoes, & onions). I myself have been putting away a few things as of late and used the same method.
I think people seem to be overreacting a bit when it comes to saying this is not safe. After studying a bit about water bath and pressuring canning methods, I will say they do have a higher chance of ensuring everything is fully sterile. So if someone wants to be super safe, by all means, use those methods instead. However, I would certainly not say this was unsafe - especially after so many people confirm with personal experiences that they have been doing this for generations.
I just posted a video which talks about the different methods and covers a little bit of the history & benefits of canning. Everyone is welcome to check it out and let me know what you think. In my mind, the most important thing is to try it yourself and see what works.
sue cordes: Can you can larger cherry tomatoes? I have tons of them. I did puree some and cook them, then jar and freeze them. Sure tasted good! But, I can't fill my freezer with jarred tomatoes, have to have room for beef! :)
sue cordes: How long do you heat your jars, I didn't hear you say, unless I missed it. Can you just salt your whole pan of juice, and put a little sugar and spices in it, while it's cooking, instead of salting each jar? I use Pink Himalayan salt, is that OK?
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