Canning Tomatoes WITHOUT a pressure cooker and No Water Bath - UPDATED | Useful Knowledge
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- 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.
The method that I use is the open kettle method. We updated with a really low music volume for this video on canning tomatoes.
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Creator: Mark Davies
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Bama Country Kevin MacLeod (incompetech.com)
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Canning Tomatoes without a pressure cooker and no water bath.
Timecodes
0:00 - Intro
0:44 - Preparation
1:02 - Refrigerate Tomatoes
1:55 - Peels Splitting
3:00 - Easy Processing
4:53 - Measuring Tomatoes
5:25 - Jars in Oven
5:47 - Into Cooking Pot
6:05 - Warming Lids
6:19 - Canning Methods Discussion
8:37 - Simmer Point
9:20 - Skimming
9:39 - Open Kettle Method
10:39 - Adding Salt and Putting on Lids
12:40 - First Ping
13:12 - Thanks for Watching - Jak na to + styl
I am 81 and have canned tomatoes all my life, I’ve always canned them on my stove; doing the same things he has said in this video. Now this year I will can them for my daughter and her best friend before I can for myself again, after the tomatoes have been peeled, then I cut them up and cook them in 2 stainless steel pots; never ever add water and use unionized salt, 1 teaspoon bottom of quarts and 1/2 teasp for pints, have the jars fresh from the dishwater hot and also boil the flats. I always bring my cooking tomatoes to a good boil and fill my jars, a boil you can’t stir down, the fun starts when you sit down and listen to the seals pop!! I have never turned my tomato jars upside down, never.
Thanks for sharing!!
I have been canning for over 45 yrs. and this is the way my family has canned tomatoes and beets. Always a good seal and NO ONE EVER got sick. Thank you for passing down this process.❤
Hi. Thanks for sharing! That is my family’s experience as well. No illness from any canned tomatoes or jams, jellies, etc. Thanks!
When I did this we were taught to leave the jars upside down till they cool. He turned them over in five minutes. I’m a little confused as to the process.
@Danielle-pu3lm Hi. I have folks commenting on the channel that they were taught to leave them upside down it’s just a variation to the open kettle method that apparently also works.
You said beets...can you tell me how you do the beets? I would love to know what else we can process in this same way. Thankyou so much!
Here in South Africa, most people don't know what a pressure canner is. Canning is not very popular anymore because of cost and convenience. The old folk all used the open kettle method for hundreds of years for preserving. People still get sick from store bought food and eating out.
Hi. Good and true comments!
Fellow South African, just starting and so much to learn
The Amish have never used a pressure cooker either. Sending hugs, love and prayers.
I'm 72 and I've been open kettle canning tomatoes since I've been canning with no trouble. I don't heat my jars or do water bath either.
Thanks for sharing!!
Canning in South Africa has become ridiculously expensive.
We use open kettle method above for all our canning. I am in my mid 60's and learned this method from my ouma.
Pickled onions, beetroots, eggs, cucumbers and carrots all done with boiling hot vinegar.
Jams and chutneys etc also canned straight from the simmering pot into the hot jars.
Only difference i do is:
- jars are standing in hot water when we fill them so they dont crack
- we tighten each jar as they are filled so they dont cool down at all
- we let them stand upside down for half an hour and thats easy to see if a lid has not sealed with seepage. If lid has not sealed we place it in the fridge and use that jar first.
We make jams and chutneys from fruits and exactly the same.
We make a delicious onion and mint jam.
We do not have a problem with the jams and chutneys having sugar in them because in shtf you will need that extra energy and is easy to add as sauces or to soups or stews to flavour and thicken.
"Make it make it" on you tube shows how Amish water bath potatoes. Thats next on my list.
We usually pressure cook till soft, cut up the potatoes and dehydrate them. Then powder it to make our own instant mashed potatoe powder. But quartered canned potatoes would be a treat.....
We dehydrate most of our other veg and either powder it or store it in the dehydrated form. Dehydrated tomato and onion is delicious.
So is swiss chards and pumpkin family, also powdered.
Easy to add to gravies or to your normal cooking to add tons of nutrients and flavour.
Thanks for sharing!!
Good explanation. My wife is from the Caribbean and we make and can grapefruit jam. But now I want to make the onion and mint jam.
I also agree with your method of leaving the jars in the hot water, not so much for cracking, but because I want to ensure they have not cooled down too much for safety.
You have so much knowledge, I will make a goal to make chutney
If you need lids, tell me what size and your address and I can get em 4 ya😂
@staceyhartman6825 thank you
Where are you from Stacey?
I’ve been combing over tomato canning videos for 2 months and you are the first person who explained why you don’t add other vegetables to the mix. Perfect timing because I was about to can my homemade pasta sauce tomorrow morning thinking why not kill 2 birds with one stone. Change of plans , I’m glad I saw this!
Thanks for the kind comments!!
You are bringing the old ways back the ways that our grandparents preserved food. It's helping so many gain confidence and avoid intimidation about Canning rules. I am sure it's by design to stop homesteaders and families preserving their food. Fear sells self sufficiency doesn't. Thank you brother keep sharing the light. 🙏🏼
Thanks very much for your kind comments. I sometimes do wonder why they want to make it so hard to can when folks canned the easy way for generations. I have honestly never water bath canned because I haven’t needed to. Again that’s for you nice comments because they are appreciated!! Also, I will keep making videos!
@@useful.knowledge you only can tomatoes?
Hi. No I can all kinds of jams, jellies, marmalade, and preserves. Check out our channel. Thanks!
I agree, that's one reason i didn't want to can, because of all the rule and regulations, was intimidating, I'm just not wanting to use so much electricity and gadgets. I've seen in the past months these beautiful people from Other country with tons of garden vegetables cooking them out side in the yard, cleaning cutting and boiling then canning just outdoors the old way, and been doing it that way for century and their still living and showing us that it can be done with no Electricity.
I believe this also .. starting yrs ago with the removal of seeds from different fruits & veggies.. the hype that meat is bad for you, down to current food shortages!! In America!! 😮 And yes, I believe 'the people that be', ARE trying to scare us away from being self reliant!! Most of the younger generations aren't going to get it & IMHO, are a wasteful part of society (everything is replaceable) & 'who has time for that? ' When the proverbial poop 💩 hits the fan, many won't survive, due to starvation & lack of planning.. sorry for the soap box,but this video alone, has the potential to save many, if they just watch, learn & DO IT! Thx! ❤️
I didn't know this method until I helped a little 84year-old lady, in 2006 with her canning. She did it this way, and said she had done it this way all her life. She did add lemon juice to the tomatoes. So, I went along with her and helped her, her way. She lived 10 years more, so it didn't harm her in any way.
Great comment! Thanks for sharing!
Oh ye of little faith. Doubting a 84 year old lady, gasp!!!🤣
My mom and granny canned veg all their lives and my life as well. It is amazing how all the Scientific foolishness presented today are scaring people away from a process that just may save their family's life. Thank you. I certainly hope people are listening.
Completely agree!! Thanks for sharing!
Lmao science is the reason I have A Granny
@@burgerking220 Science or Nature?
@@earthzeroapothecary both
And people years ago wondered why their family members mysteriously died. Listen to the safe rules.
This does work. I’ve done mine like this for over 50 yrs.
Hi. Same here. It’s over 30 years for me.
Me too Carole
I use to, but haven't made in yrs. Good to know.
I did the same years ago by the bushel, and made tomato juice.
How long does the seal/tomatoes last this way? Is it same as water bath or shorter shelf life?
This is how my mother in law taught me how to can 46 years ago as a new bride.Its still how I can today! I have 3 cake pans full of tomatoes from the garden ready to can tomorrow!
Awesome!! Thanks for sharing!!
Mom showed me this method probably 35 years ago. It is the best simple method because if you only have a few tomatoes you can can as little as a pint with no problems. Waste not, want not. ❤❤❤
Awesome! Excellent point. Thanks for sharing.
My Mom, born in 1922, always canned our tomatoes on the farm this same way. Plus she also did some in the water bath; she called them cold packed. Usually did around 200 quarts each season & also 50-100# of our Angus beef. Needed lots of food for 5 hungry farm boys. 😅
Awesome! Thanks for sharing!
Also, may I ask how the canned beef was served?
I learned the hot pack and cold packed 40 years ago. Haven’t canned in over30 years so I ordered a book from Ball Canning to catch me up. They don’t even use salt anymore. They tell you to use lemon juice, and citric acid. So today I just cold packed like I did years ago, through a teaspoon of salt in each jar like I remembered, and boiled them. They all look fine.
In Slovenia we use this method all the time. For tomato sauce or pasta sauce. We never do pressure canning. And we usually add onions, paprika, carrots, garlic, salt, paper and basil. We put it on pasta, rice, potatoes.
Thanks for sharing!!
I do too, I like the skins on though, adding yellow squash, a couple jalapeños, carrots, celery fresh basil lots of mushrooms garlic & onion red bell pepper too😋
thank you!!! I have been afraid to try canning tomatoes, my husband did all the canning!! He is now with Jesus. I am going to go buy tomatoes tomorrow. 07/24/2023
Hi. Just follow the instructions and they will seal. The main thing is hot tomatoes go into the hot jars and the lid goes on quickly. Turn jar over for 5 minutes and then back over. God Bless You!!
This will be my first canning recipe. I just met an older lady in Wal-Mart and she showed me this video. Yay!
Awesome! You can do this!
As a beginner, I was searching for something simpler and I found it with your video. I was much more messy than you were, but all is good, the jars are looking great.
Awesome! Thanks!
This is absolutely the best way to can Tomatoes ....When asked if you can add other vegetables I'm glad you said NO , Not because of the PH level , but because it would ruin the tomatoes !!!!
If you cook/simmer them a little longer to cook out some of the water it doesn't hurt. ....... Nothing is prettier than a freshly canned jar of Tomatoes !!!!!
Thanks! I agree!! My countertops are full of canned tomatoes from over the weekend. They look so good that I hate to put them in the pantry.
Found the first video a few years ago for my first time trying to can tomatoes. Works 100% every year thank you I was just about to do some tomorrow and wanted to watch a quick review as I do every year and pleased to find an updated version.
Awesome!! Thanks for your kind comments!
I am really liking this method of canning tomatoes. I learned about it watching this video recently. We have a small garden and it’s difficult to get a large quantity of tomatoes ripe at the same time in order to be worth the effort of the water bath canner and heating so much water. I am able to can two jars with this method easily. I’ve done 8 jars and they sealed perfectly following the video instructions.
And now we have the steam canners. And no need to simmer lids anymore. Blessed Canning, Sir!!!
This is the method my family has used for generations. Great tutorial!
Thanks!!
Just cam across your channel. Do I ever feel a relief. I have been so overwhelmed with info on pros and cons and the anxiety to get foods canned or foods stored as quickly as possible. This video helped dearly as well as brought precious memories from the canning my mother did.
Thanks a million!!!!
Thanks! The old timers knew what they were doing. When I make fig preserves, I feel like I’m back in my grandma’s kitchen so I completely understand your comments!
Hat a beautiful sunrise!
Good to see others know there are easier and less 'traumatic' ways of preserving tomatoes. So much fear mongering on US and UK sites about having to use a pressure canner for EVERYTHING! This is way my grandmother, mother and I have been preserving tomatoes forever. Only issue that might happen is the lids don't seal which just means you heat that jar back up and reseal. Simple. Oh, and we don't peel 'em either. We just blitz with a stick blender so skins (full of nutrients & flavour) aren't a problem.
Thanks for sharing!! We are on the same page!!
Thanks so much for confirming the method I was taught. I never turned the jars upside down, but otherwise, the same method.
Awesome! Thanks!
I grew up doing tomatoes in a pressure cooker. Can’t wait to try this.
This is the way we can jam here in the UK. Never knew I could use it for beets and tomatoes. Thank you.
Hi. Thanks for sharing!!
I started making pineapple mango habanero jam and never bothered properly canning/jarring because I was always too intimidated with the other methods and didn't want to put in the time; it was my first time ever making any preserves. I found this video and figured I would give it a try. I did it with two batches, each made 20qty 4oz jars.... all 40 sealed perfectly. Thank you for this video, I am now much more confident giving my jam to people as gifts knowing that they have a good seal. Thank you for the tip and for encouraging my confidence to keep making my jam!
Thanks for sharing! I looked up the recipe for that jam. Wow! Looks tasty.
We do it the same way in Russia. You can sterilize jars either in the oven or in a microwave for 2 minutes (adding a bit of water on the bottom of a jar). The only difference is that in my family we cook (low boiling) tomatoes for a while, about 10-20 minutes before putting them into a jar. We keep the jars of canned tomatoes at home temperature for two-three years. They are always good. No cool place is required.
Awesome!! Thanks for sharing.
What a great video. Been canning for 50 years I am now 68 and canning tomatoes has always been a headache. This method is so great, The only thing I do differently is not refrigerate tomatoes before scalding and I preheat my jars at 275 for 30 minutes. I cut up my tomatoes in a 1 quart measuring cup then dump each quart into a large kettle keeping track of how many jars are needed. So great knowing how many jars need to be wash. And the jars and rings are no cleaning needed the next morning when putting away my canned tomatoes, this is such a great method. And all the jars seal so quickly with a nice loud pop. And they look so nice in the jars with no separation of the tomatoes and juice. Thanks again. Never to old to learn something new.
Thanks for the kind comment!! I do love that loud ping. My grown kids still say “who hoo” when they ping.
TY❤ for this video I'm s transplanted hillbilly woman that was taught by my Mamaw how to can tomatoes almost 40 yrs ago and this is how she taught me I NEVER had any problems but with all the NEW ways of canning I'm so glad YOU were on u tube this morning and I saw that you do it the same way TY❤ GOD BLESS YOU and KEEP TEACHING US YOUR SKILLS
Thank you so much and God bless you also! Thanks for sharing!! I feel that same way as you. I never lose a jar of anything I can with this method. I hear of people having canning failures and I just don’t understand how it happens.
This is the only way I can all my fruit , juices , jams ,preserves. I have never had any problem in 40 years of using this method......great to see your video !
Thanks! From all the comments are tons of folks that use the open kettle method. You, I, and thousands of others know it works.
Great video, I've been using the same canning method with my soups, with no one getting ill after eating months and sometimes a year after canning this way. Canning my tomatoes tonight, had to watch your method again:)
This method is exactly what my Mom taught me in the early ‘70s. NEVER lost a seal with this method‼️‼️‼️
Same here. I honestly almost never lose a jar. The only reason I say almost is because I lost one about 8-10 years ago. Of course I can over a 100 jars a year so the it’s a tiny blip on the radar.
I used to open kettle and never again. I lost most of the product due to seal failure, but what should I have expected? I did not water bath the product, so it was my own fault in the first place!
I’m curious how you lost jars because of seal failures. Did you let it cool down too much before you got the lids on? I’m not being argumentative. I’m honestly curious because I never lose a jar and I can hundreds a year. I had a distant family member that claimed she was losing half of her tomatoes. Took me 5 minutes to show her what she was doing wrong and it was not canning the product quickly.
@@useful.knowledge The lids were put on tightly immediately after the product was put into the jar.
Question for you please: Have you ever tried taking a snap off of a homemade pressure canned jar? The snap (lid) is on super strong and it take a gadget or something to remove it. The cap gets removed as there is absolutely no need for it because the seal on so strong.
Anyways, if you get the opportunity try your hand at pressure canning as you can do things like meat, and so on. You will get hooked and never go back!!! Take care and hope that helps.
how long these tomatoes last in the pantry? thanks
exactly how my grandparents did it too. they would never have wasted all the water in the water bath method, this is quick and simple.
Thanks!!
Thanks for the vid, I have a few things to say in the interest of food safety. I add salt and lemon juice when cooking down. It lowers the boiling temp so you can process more faster. We do 180-200L / year here and I don't have a barrel setup up yet, the turkey cooker may burn the bottom.
The average boiling point I have found is 88 degrees. Far too low to kill Botulism HOWEVER I have cooked my tomatoes in a BBQ at 400 F prior to processing.
My mother did not use a canner ever, I am 46 and had my first jar failure and that is due to a rusted lid. I would not recommend turning the jars upside down to sterilize. It they were boiled they are sterile and the acids will attack the lids especially in pickles. I have had brand new lids that are scratched and metal lids have been downgraded to 1 year storage MAX. I am currently back to glass lids on my fruits and juices and there were problems with the reuseable seals for the plastic lids with a mix up in suppliers where the seals are only good for one time use. The metal lids are NOT the same material they were 40 years ago. The coatings inside do not last.
Common sense prevails, I'm just offering some points for discussion and not trying to pick apart the video, they are doing a great job here! Also use lemon juice or vinegar for ow sodium diets.
Thank you so much for the updated video. It answered all of my questions. God bless!
Awesome! Thanks!
Just love your canning video's. I was always so intimated by canning and you've taken that away.
Thanks
Thanks!!!
Me too ! I'm going to try for my first time.
Thanks for the info. Can't wait to try that method.
I do say that is the first time I have seen that. We jarred 146 pints of cream corn in pressure canners and yes we were give out. Must show my wife this we also jarred 120 quarts of tomatoes in our water bath. Loved this looks easy-to-use.
Hi. This is actually that earlier canning method before water bath became the recommended canning method. You folks are a canning force and machine!!
Excellent updated video....I use your method and have never had a problem. Thank you
Awesome thanks!
Perfect. Informative & can hear your beautiful voice clearly. Especially now days, these videos are such a service to all who see them. Thank you so much for taking the time & effort to make them.
God bless you & your family.
Thanks so much! God bless you and yours also!
Thanks for this video,I have always wondered ea different method of canning tomatoes.
I come to this every year to refresh my memory! Thanks for the video.
Thanks for watching!!
We always did this with onions and bell peppers.
Definately going to try this way! We usually do the bath. Thanks
Thank you so much. This was just the information I was needing. Subscribed and notifications on, I don't want to miss your videos! 🤩🏴🇬🇧
Awesome!! Thanks!!
Thanks for the refresher course. This is pretty much how I remember my mother doing it.
Thanks!!
Yep, I'm new to your channel.. and SO glad I found this post! Thank you for being direct, chronological and clear! I know the directions are basically simple but for someone who gets brain fog this is very important and I was able to follow your train of thought and process while easily writing it down, for keeping!! How cool are you!!??!! Much easier than lugging out the big pot & tools, etc! Time saving too! I subbed & will be checking out your vid's!!🙂 Thanks again! You're a good 'presenter', in my opinion!! ❤️
Hi. Thanks so much for your kind comments and welcome to our channel!!
I love this process and will start using it. Good Job!
Excellent, thorough, presentation. Thanks.
Thanks!!
I’ve been using your recipe for a couple of years now and it works great. The only difference I do is use Roma tomatoes and core them and then slip them in hot water. When they sit in the cold water all you do is squeeze the bottom of the tomatoe and they just pop out. Thanks for helping me can tomatoes!!!
Awesome!! Thanks for sharing!
Lethbrje I used your prep method on regular tomatoes this past summer. I love the more meaty like Roma but no luck finding them then.
I will have to start them from seed in February just in case I miss out again this spring at the garden center.
I’m so glad l saw this. Always looking for quicker & easier methods of canning fruits & veggies. I like to do small batch canning, as I am 65 & live alone (but l share with my grown kids). This is my next project.
Thanks!!
Thank you for explaining this! Great video. I'll be trying this this year for sure!
Thanks! Mine are almost getting ripe.
Thanks for a super useful video. You answered every question I could have had. Now I need to go and can my tomatoes!
Thanks for your kind comments!!
I saw your first video and because of that video I have been canning my tomatoes that way since. Thank you for explaining the process. Have a great day😃
Thanks for the kind comments!!
I have to do this. Thank you for sharing
Thanks!!
Thank you as always for sharing your‘Useful Knowledge’.
Thanks!!
Thank you.
Just used this video. Superb directions
Thanks!!
Thank you for this video! I'm a total newbie. This is goin to be my first trying to can and this was simple and to the point for me. Definitely going to try this. Just waiting to harvest my tomatoes.
So glad your channel popped up in my recommendations feed!
God bless!
Thanks and God bless you also. The key as I show in the video is to get the hot tomatoes into the hot jars quickly and get the lids on. All the best!
@@useful.knowledge you're welcome and thank you!
Thank you - this is my first year trying to can and I'm using your method. Good luck to me!
Hi. Have fun! The only tip I can say is to make sure you work quickly to get the hot tomatoes in the hot jars and get the lids on. All the best!
Such an easy method! Thanks for sharing and making this process easy for the first time ever.
Thanks for the kind comments!
Love your instructions thank you
Thank you!!
Wow! This is super simple, even for a new-to-gardening city girl like me. Big THANKS!
Thanks!!
First timer. Loved your process. A whole lot cheaper and easier, less steps. Thanks.
Thanks!!
Thank you for this tutorial!
God bless you!
Thanks !!
Thanks for the video. This is how I have always done my tomatoes but I needed a refresher course.
Thanks!!!
I learned this method from my Mom and Grandmother. I never water bathed or pressure canned andI have never had a bad jar of tomatoes
Hi. Thanks for sharing!
I enjoy your video and teaching method. I’m new to canning and you make this look easy. After I’ve watched this 20 more times (🤣) I’m going to give it a go.
😂😂. The main thing is to work quickly when you remove the heat. Get the hot tomatoes in the hot jars quickly and get the lids on. They will seal every time.
This is the way I was taught by my mother, except we boiled the canning jars and did this process for each jar. 😁
Awesome! Thank you!😊
Thankyou so much this is so simple even a beginner can do this method! I'm starting my canning journey soon and will definitely try this method!
Thanks! All the best canning!
Just canned , my first time. The tomatoes turned out great. So easy. Thank you
Awesome!! You’ll get hooked on canning and start making all kinds of jellies and jams in addition to tomatoes.
I watched again just for a refresher 👏👏👏
I love your method of canning…I use it all the time…thank you
Thanks!!
We raised and canned most of our food growing up, right out of the garden. Mother never had a pressure cooker nor a boiling method and we did this same method for all our food including corn and beans. We rinsed our jars in diluted bleach, kept warm in the oven and final wipe of jar mouth was with white vinegar. Hot jars were turned upside down on a bleached counter with a clean white dish towel until they burped.
Awesome!!! Thanks for sharing your experience!
The bleach will get into the food, I would worry about that (even in very small amounts) as this will harm your microbiome. Heating the jars in the oven is far safer.
Thank you for this video! This is how I've made my homemade fudge sauce, for years, and never had any problems. This will be great for doing tomatoes. 🙂
Wow!! Thanks for sharing!
Excellent video! So pleased!
Thanks!
I love your videos! I've been using your methods and they never fail!
Awesome!! Thanks so much!
0:36
You turned down the music... Thank YOU so much.
Thanks again. Let us know if there is anything you would like to see us do.
@@useful.knowledge
EXCELLENT VIDEO... Loved it!!! WOW!
@@judichristopher4604 Thanks!
My mother taught me this method have never done it any other way. I also taught my kids to do it. Never had any problem with it.
Thanks for sharing. Same here no issues in over 30 years.
Thank you for sharing your knowledge.
Your way is easy to follow. I’m definitely going to try your method 👍
Thanks!
Really appreciate you sharing this. It’s fun to learn.
Thanks!!
Can you give us a list of other things that can be canned this way pleae. I'm definatly going to try this out. Thank you.
Hi. I can anything that is acidic (4.5 and below on the ph scale) using this method. I use it for anything that can be water bathed. Check out the canning videos on our channel. I use it for jams, jellies, marmalade, and tomatoes.
There’s a video where a guy does meats.
Finally a video where half of the tomatoes isn’t wasted and I won’t catch on fire while canning because the kitchen gets so darn hot with all the boiling water. And, it won’t take an eternity to get the canning done. Thank you so much! I have been wanting to learn this method but didn’t know the name and today this video just popped up. Really appreciated!
Thanks and your comments are true!
You are awesome. Thank you for the update.
🤣 thanks!
Thank you for sharing this great info!
Thanks!
Thank you for this detailed video. This is (mostly) the way my mom canned her tomatoes.
Instead of putting the jars in the oven however, my mom would place the clean jars in a large pot of water and then bring the water to a boil and simmer (the jars were completely submerged). She would pull out one jar at a time with the canning tool, dumping the boiling water back into the pot it had just come from. I think she used a pie tin on one of the cool stove burners to set the jar on in order to catch any spills. She would add the tomatoes (which had been boiling/simmering) and salt to the jar, wipe the rim with a damp cloth, and put the flap and ring on. She set the jar upside down on a towel, then after she was done with a batch, she covered the jars with a dry dish towel. She would turn them back over in the morning after they had cooled.
(I just read through all of the comments but didn't see any mention of this method of keeping the jars hot, which is why I posted this. I can remember her canning so many things without air conditioning. It was a very hot kitchen! But her canned goods were delicious!)
Thanks for the link to the pH meter!
Hi. Thanks for sharing! Over the years, I’ve actually had folks comment about leaving them upside down to seal. I also have folks share that they put a towel or blanket over the jars.
why leave them upside down? what does it do?
Hi. It just a variation of the open kettle canning method that someone was taught by the elders in their family. Several folks have commented over the years that they were taught this and it worked.
@@useful.knowledge well I mean, if you do it without turning them upside down it works just fine. why add the extra step? is it just a case of tradition or does it actually work to reduce the failure rate of getting a vacuum? I only ask cos I'm new and trying to figure out if it's worth doing or not
I turn mine over because that’s what I was taught. It has worked for me for over 30 years as an adult so I’m not going to do anything different because it works for 100’s of jars/year. Only over the past few years have I found out about leaving them upside down. I super respect everyone’s different way but I’m still not doing anything different from what I was taught as a child.
Thank you for your inspiration, new to canning and I enjoyed this version.
You make it look not difficult for beginners. Definitely trying your way.
God bless 💖🙏
Thanks very much and God Bless!!
The open kettle method is dangerous. Learn how to can safely by using reputable sources and tested recipes.
I do freezer methods in freezer bags. Don't have room for jars
I am 81 and have been canning tomatoes every other year all my adult life, I do all this man says to do to prepare, but I have never turned the filled jars upside down and I don’t even understand why you would do that as I have never. All of mine always seal right side up, it’s all in them being boiling good before filling the jars. If you are new to canning them, mark the year’s date on the sealed jars so you always use the oldest ones first. The seal is in the boiling!!!
Hi. My grandparents taught me that when I was a kid. I didn’t know why. I found it in an old Southern Living canning book. It’s a canning trick that ensures that any contamination that may have gotten on the lid during the canning process is destroyed by the hot tomatoes. Many folks have commented on here that like you don’t turn them over and they seal just fine. I enjoy reading all the slight tweaks folks use in the open kettle process. Thanks!
Learning things everyday. I'm from northwest Alabama! Thank you for the videos.
Thanks! You are definitely not far from me over in Hartselle.
I did not see the original but this was an excellent video! Thank you for sharing and being so clear for us hesitant folks! 🙂
Thanks for your kind comments!!
I’ve had perfect success the last three years doing this. I leave them upside down tho on the counter underneath a doubled comforter so that the temp drops slowly and it really gets a chance to seal. 24hrs after jarring them they are still too hot to hold. Any comments on that? So far it’s been 100% success. Also, I add basil and garlic, but then add lime juice on the top. I’m open to any insight. Thank you so much for your video! Very helpful to see someone else doing this!
Very interesting on the method. Someone else has commented in the past on a method just like yours. The way I see it is that if it’s been working for you, don’t change!! Thanks for the kind comments.
I didn't add salt to the jars but did cover them and fell asleep with them upside down, I taste tested them prior and didn't feel they needed extra salt, but all perfectly sealed and still warm today, should I redo them?
Hi. You don’t have to add the salt.
how much basil, garlic and lime juices per jar? Thank you.
I am new to this and will be trying this method. I still plan on using lemon juice and removing the seeds, but this looks very easy to manage. Thank you!
Hi. Thanks! I have no issue with adding lemon juice. Do whatever makes you comfortable and enjoy those canned tomatoes.
@@useful.knowledge I have to use it due to canning less acidic tomatoes. This video is a lifesaver because I didn't have the resources to water bath or PC my tomatoes. Next time I can the red variety I will not use it. :)
Sounds like a good plan!! Thanks!
Yes!!! Ill be doin it today THANK YOU!!! :)
this way it is so much easier in the summer, it warms not so bad up the kitchen, thank you
Thanks!
Tried this method for the first time last year, perfect and just had a jar today and they still taste great. I have tried the hot water bath and my jars always seep, this is much easier. Thank you.
Thanks! I feel the same way. It’s easier and I honestly never lose a jar.
I have tried my early canning years to pressure can tomatoes and ended up with about 1/4 to 1/2 tomatoes and the rest liquid. The tomatoes just shrink up.
So I stopped that method.
It's a lot quicker and easier to core the tomatoes first on a firm tomato and cut the blemishes off. Then pop into boiling water to de- skin, then you are only cutting up.
It's alot easier to skin them after freezing them....they slip right off.
@@tinabloomfield7228 Tomatoes contain an enzyme that reacts to cold temperatures and causes its cell membrane to break down, leaving you with a piece of fruit that's mushy and mealy.
It does make them mushy when you freeze them, but if you are going to cook them anyway, I don’t see much difference except for it being easier. Def can’t get nicely diced tomatoes once frozen, but with this method you won’t get nice diced anyway. Spaghetti sauce and salsa work great with frozen tomatoes also, but not sure you could use this method with those.
Popping the tomatoes with a hole inside, into the boiling water, will it lost valuable tomatoes juice to the hot water this way?
@@tonygosbee3390 It never has for me, they are only in the hot water very briefly.
For the first time EVER....I canned tomatoes. I used your recipe shown in your You Tube video and it was flawless.. The only thing that I did was I forgot to put my salt in the jars. That's ok, I only made 4 quarts to make sure it would work and I will use those in a veggie soup or something. Thank you so much for making this an enjoyable learning experience. Do you have videos showing how to can other veggies like green beans. I have everything needed except the experience.
Hi. That’s awesome!! Don’t worry about the salt, I’ve canned whole big batches and left out the salt without any issues. This is the old timey open kettle method that I was taught as a child. It’s the predecessor to water bath and still works when done correctly. The trick is to work quickly to get the hot product in the hot jars and get the lids on quickly. Sounds like you did it perfectly. We have a boat load of jelly and jam making video on the channel. All using open kettle. I do pressure can my green beans and that video is out there also. Thanks!!!
That stove is amazing!
Thank you for this recipe.
Thanks! I do love that stovetop!
My grandmother only used water bath for canning. And she canned everything that way from beef to potatoes to beans to tomatoes. Everything was water bath never once did she use a pressure canner and never had any issues with the food.
Interesting!! Thanks for sharing!