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...!!!
Chris Goetz: It’s very simple, if you feel you need to re heat your canned food just to be on the safe side, then I would re evaluate your canning methods.
I like to can beef, chicken, pork etc.. I will feed your kids and mine with no hesitation straight from a jar of meat I canned last year.
People getting sick isn’t really top of the line news, but it happens because grandma did it that way.
Ken Ng: How long would pasta sauce last this way, without going thru a water bath? What 's your experience/recommendation? (I must say I've always felt tomato sauce should have enough acidity intrinsically to keep a while anyway)
Marie Hood: This is the way my Oakie Grandma did it!
Mitch Gullord: Can I grind my Roma's in my blender, cook them and then jar them? In other words, do I need to peel them? They grind up nicely.
Mike Anderson: Loose the music... it's conflicting with you talking.
Amanda Fitch: I used this method, but forgot to add the salt. Are my cans doomed? Please only helpful comments.
Nik's World: Have you ever tried Jelly/preserves like this?
Toni Lee: Experts experts! I think the Italians are pretty much the experts when it comes to tomatoes!! University labs could take some notes from this Italian grandma 👵🏼
Check it out!
Jim Dent: I've always gave my tomatoes a hot water bath following the canning process. Last year, I chose to skip the hot bath and did them just like this. After 6 months in the pantry, I noticed that I was starting to lose some. In all, I lost about 20% of my jars. Never again. I will always use the hot water bath method.
Dirtandseeds make: thanks for the video! I just canned 5 pints of tomato sauce last night. I did the water bath method. Afterwards, I noticed two of the lids buckled, I researched it and found that it may be caused from the tightening of the lid too much. We are just going to store in our fridge and use it instead of reprocessing it. I will try your method the next harvest I get. I have a few questions,
1. Do you sterilize the rings as well?
2. After it is vacuumed seal, how long do you leave it on your counter before storing it in the pantry?
3. Do you store the jars with or with out the rings/bands?
4. If I want to give it as a gift, do I put the rings on before giving it out? And when they receive it and they don’t use it right away, should they remove the rings to store?
5. I’m not sure but somewhere I heard to wait at least 3 months to open the newly canned jars, for better tasting? Is this true?
Hope to hear for you! Have a great day!
bobby casas: This is all bull, it is safe to can your food this way. Italians have done it this way for generations. think of it. pressure cookers have not been around in Italy when they started canning and besides even if you buy canned goods at the supermarket when they supposed to have done it the right way following government regulations, people still get sick and or have died from food poisoning. its safe.
Hazel Lewis: Hi, I''m new to canning but am going to make tomato sauce using Greek tomatoes which taste way better than the ones we can buy in the UK. Thanks for the tips!
Larisa Madolimov: This how we do in UKRAINE for years and years! 💝
Ritsuka450: So this method should work for canning other things besides tomatoes?
Tim Klecha: I've been wanting to can some tomatoes but do not have the my big pot and rack for jars anymore. This helps me out Useful Knowledge. Thank you.
Issac Newton: In the comments section on another video I was told that I was going to give everyone botulism! LOL! My family has caned tomatoes for over 100 years with no water bath, and not one person ever got sick. No need to heat the jars in the oven. Now days we run them trough the dish washer to clean them though. We do cover them with towels to keep the heat in for as long as possible.
euforiaz: You're awesome, man! Great video, amazing explanation. I truly enjoyed it! We keep getting our jars contaminated after a couple of days. They become acid and bubbly! I was wondering why! I thought that by putting olive oil on top of them it would suffice! Thank you for the lesson!
Virginia Reid: I'm just learning about canning. This is very interesting.
Francis Carawan: Can this be done with homemade tomato sauce?
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