Canning Tomatoes WITHOUT a pressure cooker and No Water Bath | Useful Knowledge
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- 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.
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Man with the Knowledge: Jamie Hardy
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Bama Country Kevin MacLeod (incompetech.com)
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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...!!!
bowhunter2439. Thanks for sharing. Your story is exactly like mine. Both sets of my grandparents lived through the great depression and open kettle canned until they passed in the 1990's and early 2000's. We never had an issue. Someone else commented about the towels over the jars to keep the jars hot for longer while they sealed. I've never done that but with today's houses with the ac running, it's not a bad idea. Best of luck.
bowhunter2439 how long it will lasr after the canning?
bowhunter2439 ... my family too. It was so nice to come across a video that does it like my Grandmother did. Seems most people insist you must use pressure cookers ... and there were never any pressure cookers at home on my Grandparent's farm. Will check out your video, as well.
UsefulKnowledge ... thanks for a great video. :-)
Two years or more but ours never go un used for more than 11 months
Think putting them in a cooler "hotbox" style overnight would work?
if you score the skin on the bottom ( in an X) before dropping them in the hot water they will peel even more easily! great video, thank you
Great idea!! Thanks for sharing.
I'll try that thanks
@@Kube_Dog I wont know until end of August first of September. I start my tomato seeds outside the end of May. So I get late tomatoes. I will be happy to let you know when the time comes.
@@Kube_Dog yes it works, because even I peel the same way
Perfect! I'm growing tomatoes for the first time and have been checking out canning videos. Thank you for this awesome tip! :)
It has been done just like this for generations in my family. My mom used to can about 300 quarts a year just for our family of 5. Loved our canned, stewed tomatoes.
Why on earth do people have to make everything so darn technical?? I found your video instructions a breath of fresh air! I don't have money for expensive pressure canners etc. I have a dishwasher, and oven, and as i watched you that is all I need. Thank you!!
Louise Steyn. Thanks! I agree with you. This method worked for generations until someone decided the water bath would be the recommended method. I just keep on canning the way I was taught.
I love canning tomatoes this way! So easy!!
This has been shown to be unsafe which is why you shouldn’t do this anymore. It’s a false seal.
Whoever told you that it’s a false seal has no idea what they are talking about. It’s definitely not a false seal. I have jars from 2019 that are sealed and are still fresh when I open them. I’ll wait for you to provide proof that canning tomatoes with the open kettle method is unsafe.
@@useful.knowledgeI just did my first 4 quarts ever today. One sealed pretty fast, the other 3 slightly slower. I added the one teaspoon of salt too for each quart. Is botulism and stuff like that really that big of worry with this method?
We dehydrate the skins and powder them. Nothing goes to waste except the stem and bad spots. The skins make excellent snacks as well. Very crunchy and sweet.
Good idea.
wow what a fabulous idea!! Thank you
Ok, you KNOW this deserves a video by you in how to make!
Fabulous.
Powder them?
@@anti-ethniccleansing465 Once dehydrated, you can pulse the dried skins in a spice grinder/coffee grinder or mortar & pestle to make powder. I use tomato powder to make tomato paste as well as add to soups, dips, sauces, and as the base of my seasoning for homemade pizza flavored jerky.
Coal Miner's daughter here. 73 YO. I remember doing this every early fall in the WV mountains with my mother. We had a garden 50 x 80 and grew tomatoes, potatoes, green beans and cucumbers. We canned everything we did not eat that fall. This is exactly how we did this. Simple, easy, quick. All was stored in a basement and this size garden was enough food to last us all winter and early spring.
Patricia, how do you do meat and carrots and potatoes using this method? Temperature and time to can each of these. Also fruits.
@@ritalaslie9322 we never mixed meats and vegetables together. Mom had a large porcelain canning pot that held 7 qts. Lots of TH-cam videos out there. We never had a pressure cooker, always used the LG pot.
I live in Australia and this is how I was taught by my Mum and Nanna. We call this 'bottling'. I grew up bottling all sorts of things (fruit, tomatoes, jams, pickles, sauces) with no problems. I didn't even know about American style pressure canning until a few years ago haha.
Thanks for sharing!!
So you can do this with pickles??? Please someone tell me the process, Do I just have to heat the brine??
Hi. I use it for pickled jalapeños.
I guess you answered my question! Can you use this method for anything? This is third year we've tried growing tomatoes. First two years were busts, but we finally have it right! Have to get a funnel and can them!
Same here, funny to see people astonished by this. Mum and Nanna did this all the time. Mum did some Vacola bottling (mostly fruit) but I can't remember if Nan (a true child of the Depression) ever used anything other than old food jars. I always do jam in particular like this in jars with pop-top lids although I do put the cellophane covers on as well. Usually turn my tomatoes into sauce or relish with good old Ezy-sauce (yum) and have never turned anything upside down (probably eat through the lid!). They all just pop away merrily and seal with very few failures - and I just re-do them. Haven't died yet.
I quit peeling tomatoes years ago. Purée in a food processor then boil it down. Never had a problem and don’t notice the difference. Preserve or freeze as per normal
Yes my KitchenAid vegetable attachment separates the skin and seeds in seconds. Then I cook down until the water in tomatoes cooks down into a nice thick sauce. I add fresh basil, salt and I smashed garlic clove. Yummy!!!!
Just did a bunch yesterday that way , fast easy an it turned out great
Love my kitchen aide attachment!
I used this simple method following your instructions and had great tomato sauce this past winter, no problems at all!
Awesome to hear. Last summer, we had a bumper crop of tomatoes so we canned over 40 quarts. We made a lot of chili and soup this winter. Best of luck this coming garden season.
This had to be God. I remembered seeing this awhile ago. I couldn't remember the channel. I'm getting a bumper crop of tomatoes. So, I can get canning. Thanks again! Peace.
He gives us the necessary info if we pay attention! Won't HE do it! Lol perfect timing for us both!
Living in Croatia has opened my eyes alot to how people preserve food all over the world. I had to rethink much of what I was tought was taboo in canning. Thank you for sharing this knowledge, I know it can be quite the heated topic in North America where I'm from.
Yes. I think the people screaming about danger just assume people aren't thorough.
ovako se pomadore za pasta sutu jos od pamtivjeka okrecu
This canning method has been used for many years. Make sure to remove any bad spots or green from the tomatoes. For younger canners you can get a canning book from Ball that makes the jars. They have other canning ideas. But it's nice to see this is still beening done. My parents and grandparents canned everything even meat.
Did they can everything using this method? Thanks
Hi. Only acidic items are to be canned with this method which is the open kettle method and the water bath method. Non acidic items such as meat, potatoes, and green beans must be pressure canned.
@@useful.knowledge Thanks :)
Canning meat MUST BE PRESSURE CANNED
Truth spoken here on canning meat!
This is the way my mom taught me and her mother before her. I just watched cause I couldn't remember where I put the 'recipe'. None of any of us or our relatives got sick off it...and there are a lot of relatives! The acid in the tomatoes and cooking them helps kill off any bacteria. I do jam the same way and never had a complaint.
This method blows my mind. I have never heard of this but i am for sure going to try it. I watched. what a time saver. OMG. Now I cannot wait for the tomatoes to get ripe.
Thanks! I learned this method from my grandparents. I use it for canning jams, jellies, syrups, tomatoes, and even BBQ sauce. The only thing that I pressure can is green beans. Hot jars, hot lids, and hot tomatoes works every time.
@@useful.knowledge ppl
i remember doing this in past for jams. but dont think ever did it for tomatoes
in NZ we do most of our fruits and tomatoes with this method. Id never heard of water bath or pressure canning till a few years ago. I've tried water bath but honestly I cant get the hang of it. I seem to loose a lot of liquid from the jar in the process. I have tried to find a pressure canner here but no such luck.
Wow love this...I never saw this way before but makes sense. I remember canning as a sauna in your kitchen. Can't wait to try new way.
Thank you for this! I followed this video last year with my own grown tomatoes.. just opened a jar this year and was perfect still! So simple, bless you and take care
Thanks! It’s definitely getting time for soups and chili. I just made a pot of soup this week. Thank you!
@@useful.knowledge yes i used mine for chili!
hello, Do you just put the jars in the oven o a cookie sheet, and how long for?
I'm new to this so I don't want to shatter the jars.
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.
Hayride Hershberger. Very true comments. Also, raw milk is awesome if you’ve never had any to drink. Thanks for watching.
As far as raw milk, it depends on the state in which you live. Here in Florida, raw milk, cream, yogurt, cheese, cream cheese, butter, ice cream, etc are allowed to be sold specifically labelled 'For animal consumption only'.
Exactly! Everything commercial is a gimmick to sell products and make carpet baggers richer and us poorer.
@@paulettebarrow9791
Some do...it's just that they have to be stored properly..
@@MrsRanMac She was speaking of the store bought canned goods I believe. I don't put an expiration date on my home canned goods. :-)
We do this with stewed fruit. Cook the fruit, have it scalding hot, ladle into sterile, hot jars.
Fill the jars real full. Wipe rims, whack the lids on, tip them upside down for 5mins. We use recycled jam/pickles etc jars. (Just make sure the lids don’t smell of pickles/olives/onions. ...it doesn’t mix well with stewed apricots!)
Louise, Australia 🦘
Hi. Awesome!! Thanks for sharing!
It looks delicious! Thank you so much!
. .
2 of my coworkers are life-long friends, and both have been canning vegetables for decades. One started using a canner in the late 90's and the other has used this method. (this video was the reference he used to explain to me how he does it). After neither one of them have had any issues in 40+ years of canning, each of them have reported that they have had 1 can go bad - Opened in the same week coincidentally. To say that this method is "unsafe" seems subjective. I haven't seen any real evidence supporting that another method is "safer," only that other methods have less of a chance of breaking a seal. But regardless of method, you still don't eat the food if it's bad when you open it.. and if you blindly eat canned food from a pressure canner (or otherwise) - then whether or not this method is "safe" is the least of your worries..
Thank you for the video !
Aaron Joseph. Good honest comments. Thanks for sharing!
I'm 67, and I did my tomato sauce and juice this way last year. I started dehydrating more things recently, and even have powdered tomatoes in a vacuum sealed jar that I use to make tomato paste, sauce and just add it to stews and other dishes. Great video!
Thanks! Also, thanks for sharing about the dehydration. We been doing more that that over the past two years. We’ve done a lot of apples and pears.
I did this tonight with my children and using some cherry tomatoes that I’ve been attempting to grow in the garden (I’m forever a student first). I followed everything you said except for skinning and refrigerating the day before. It worked beautifully! My jars have sealed and I’m looking forward to using the maters in the future. It was fun listening to them pop. You have helped me teach my daughters a skill that we didn’t know before. I will continue this and hopefully it follows them in life. Ty so much!
Hi. Thanks very much for your kind comments!! I also use this method for my jams and jellies. If your daughters like jams and jelly, we have many of those videos on our channel. Thanks!!
Thanks for the informative video. I use non iodized salt with all my canning and add a few hot peppers, onions, and garlic. The jars in the oven makes it easy, just make sure they are not too hot or they might crack. There is plenty of information out there about canning for those worried about safety. This practice has been around for years.
Do you have to cook the garlic, onions and peppers before adding?
@@margaretweber3931 No. you do not have to cook the garlic, onions, or peppers. There is enough acidity that all will be good.
I love the ping, it is my favorite sound!
I have used this same way of canning tomatoes for40 years but never put jars in oven I always put them in boiling water but you sure have given me a great time saver thank u thank u thank u 😊 sandy in michigan
Hi. Thanks! I got sick of getting burned while taking the jars out of the boiling water so I tried the oven. I’ve been doing it like this with the oven for about 20 years. All the best!
At a very young age a pressure cooker blew up at our house....thankfully no one was in the kitchen at the time...ive always wanted to can but refused to use a pressure cooker...this video is exactly what i needed...thank you
Patrick Porco well, a pressure cooker and a pressure canner are 2 different things. Plus, new devices have many safety features. But, then, I’m still afraid of poppin’ open the poppin’ fresh tubes!!
If either are used according to instructions in the booklet/ guide that comes with it, there should NEVER be a “ blow up “ problem.
My mother canned tomatoes similar to this, and I've been doing it the same way. A couple differences: fill the jar nearly to the top leaving about 1/8" gap. Also, we didn't dry the lids or turn the jars upside down for 5 minutes.
How long do they last this way? Can they be stored on a shelf?
Hi. They last as long as water bathed tomatoes. Mine last up to 18 months.
@@calypsowarrior9061 They last several years. For best results, store them in a cool, dry place. I store mine on the bottom shelf in a cupboard under the counter in my kitchen.
@@ILGuy2012 awesome thanks
@@useful.knowledge thankyou
Thank you for these videos. I also am in North Alabama, and my parents and grandparents also canned. Unfortunately, they all passed away before I started canning for my family 3 years ago, so I didn't get to learn their way of canning. Most recipes deemed "safe" have crazy cook times. I look forward to more canning and gardening videos of the way our elders did things. lol
Thanks for your comments! I do consider myself very fortunate to be able spend some summers with the grandparents in Mississippi while growing up. I didn't know it then but I was learning a lot. If you ever have any questions, please email us at useful.knowledge.tv@gmail.com.
i live in marion county outside hamilton,,howdy fellow bama friend...
This is the easiest and best technique I have seen. I tried it last year and made 15 cans- I even reused store bought pasta jars! Vacuum seal worked great. Still have 1 can of purée from last year. We tried this canning technique with pickling cucumbers! Worked great. Thanks a million!!
Hi. Thanks!! Did you use the store bought jars that say Atlas Mason on them? They work!
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!
Excellent method. Thank you. For even less work - de-stem/core the tomatoes. Place them in a vacuum seal bag in one layer on a sheet pan and freeze. When frozen, vacuum seal. Alternatively, just put them in a ziplock in one layer, seal, and freeze. When it's time to thaw they will thaw quickly this way. When you have enough tomatoes, thaw them and place them in a colander to drain and transfer to a large bowl in batches. Continue until you are done with all of the tomatoes and drain accumulated juice from the bowl before proceeding. I run them through a food mill to separate the seeds and skins out. Alternatively, you can just pull the skins off. They fall of easily. This eliminates the need to parboil the tomatoes to get the skins off. Then follow the canning procedure here. I wear rubber gloves when I put the lids on so as not to contaminate the tomatoes, which is probably not necessary, but a precaution. For an wonderful sauce follow Marcella Hazan's recipe here. It's simplicity make the tomatoes shine. Note the comment by Anne about the butter. She's right. Don't cut back on it. Use the original amount in The Classic Italian Cookbook by Hazan. Bon Appetit! cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
Have not canned for 35 years and I used to do it all. I now have a huge garden and was dreading canning because I was afraid I wouldn’t remember how, so I loved your video. It gave me confidence. I never did them without a canneder, and now have a glasstop, so this video was a find!
Diane Prostko. Hi. Thanks! This is the open kettle method which was the recommended method before water bath became recommended. I use this for acidic items such jam, jellies, and tomatoes. For less acidic items such as green beans, I use a pressure canner. Best of luck canning!
First time trying to can tomatoes - fresh from my garden..... This system worked great....thank you
Am cooking a batch of Marinara straight from the garden and am gonna use this method. Thank God for this.
I love canning and dehydrating!!! I can't afford a pressure canner so really appreciate (and use) this method! Thank you for sharing this with us!
NG B. Hi. Thanks! I use this method for anything acidic such as jams, jellies, preserves, and tomatoes.
I have 4 pressure cookers. Thrift stores and auctions . 2-5$ each.
I sent your video to my son. I canned tomatoes for him tonight and I thought he would enjoy watching you because you explain everything so well. He has a small garden and his tomatoes are really doing great
Awesome! Thanks! The tomatoes are a sight to see this year with all the rain. That’s great that he is gardening. I just finished canning a batch of tomatoes about 5 minutes ago.
This is the way my mother told me and it was great watching step by step. I like the simplicity of it and very successful outcomes.
I wish there was a ❤️ button for this video!!! Your doing it the same way our family has done it for over 100 years. Thank you for sharing and teaching old school methods which are being lost.
Sandy Orlesky. Thanks for your kind comments!
Useful Knowledge I do the exact same method but actually don’t even blanch the skins off. Just core, cut in quarters, bring it all to a soft boil for 30 min. Take the emulsifier out and blend it well and then cook down for another 20 minutes until I like the thickness. Then can up just like you do. I do use a blanket over night though also. It’s how my Ukrainian grandparents did it during the famine in the early 1930’s and they lived until their early 90’s. Nobody died but than again the USDA rules don’t apply to as I live in 🇨🇦. 😂😂😂
I've been canning Roma type sauce for years. Tho I now use a manual machine rather than blanch. I add salt while reducing the sauce down 50% ready to be used. And I wather bathe for 10 mins. Done. Slick as heck! Great video!
Thank you for sharing! I am always grateful for those of you who know how to do these things who generously and graciously teach the rest of us.
Thanks!!
I just went and watched my grandmother can tomato juice so i could learn and she done it this way exactly... I have been eating home grown canned veggies for 32 years and non of us have ever gotten sick from it! I'm going to do my first batch this weekend!
Jessica. Hi. Your comments remind me of my grandmother. I was always at her house this time of year. This way of canning is the "open kettle" method. It's the old way but it still works. Best of luck canning this weekend.
Jessica nolley
Did your grandmother can her vegetables this way to?
you should record her and make a video on here
I tried this once before and it appeared to work just fine, even without turning them upside down (I didn't think of it). When all else fails, or when you just have too darn many, it does the trick!
Hi. They will definitely still seal without turning them upside down. Turning them upside down is an old timey canning trick that ensures that any contamination that may have gotten on the lids is destroyed by the hot product. My grandparents told me to do that when canning so I just did it. I found out why in an old Southern Living canning book.
Thank you soooo much. I knew there was an easier way to do this . I definitely am going to try it this way, I am new to canning but, didnt want to spend loads of money on supplies.
You definitely have a new subscriber. Thank you and God Bless 🙏
Penny Santana. Thanks and God bless you also! This method is the old timey open kettle method. I was taught this by my grandparents and I use it for anything acidic such as jams, jellies, preserves, and tomatoes. Anything not acidic such as green beans get pressure canned.
First off, thanks for your aptly named “useful knowledge” video. It was well done and easy to follow. I know nothing about canning but there's a lot to be said for tried-and-tested or time-honored traditions. Fortunately for me, and I'm sure the vast majority of the people who watch your video, I do have a brain and a very rich reservoir of life experience that allow me to weigh risks and benefits. All I can say is even the most innocuous of activities, like eating ice cream, have associated risks, like brain freeze! So, to people who always feel the need to sound the alarm on anything and everything, stop and smell the roses. Chances of that prolonging your life are probably greater than botulism cutting it short.
thank you. I was afraid to can with all the pressure canning and worrying about botulism and all the scary stuff I'm reading and seeing. this is encouraging.
Hi. This is simply the old timey “open kettle” method that was the recommended method before water bath became recommended. I use this method for all acidic items such as jams, jellies, marmalade, preserves, and tomatoes. Food borne Botulism is very rare at about 25 cases per year. If you ever get concerned just heat them up after opening. Botulism is rendered non-toxic at 185 deg F. All the best canning.
Thank you for this video. I have never done this but going to try it. Our garden this year is growing tomatoes like crazy 😊
I love your videos. I made 3 of your jellies. Could you please make pickles.. with salt, vinegar, dill weed please. Thank you
Cindy Slocum
Hi Cindy, here is how we have made dilled cukes for a bazillion years. No pickling spice or garlic, although you could add them if you wish.
Calculate approx 1 lb. of pickling cucumbers per quart. Combine 1 part pickling (7% ) vinegar and 1 part water, allowing 1 c. vinegar and 1 c. water per quart, and bring to a boil. Into each jar put (it’s hard to measure) about 1/4 c. of fresh dill, seeds, stems, and all. Wash cukes and brush off the prickly spines. Pack them whole into jars on top of the dill weed. Cut up a couple of cukes to fill up empty spaces. Add 1 tsp. of Kosher salt per quart. Fill to within 1/2 inch of top with hot vinegar/water mixture. Cover with prepared lids and rings.
We water bath them for 20 min. and they remain crispy indefinitely. I do 50 lb. at a time. The farmer picks them in the morning and I have them in jars by noon.
I hope this helps you and that you like them as much as we do.
Arbancito thank you! ♥️
Cindy Slocum To be honest, we don’t go through 50 lb of dill pickles each year. 😆 I try to alternate jobs. One year I blitz on dilled cukes for 3-5 years, another year I pickle beets, and so on. I am more efficient with my time this way. 🇨🇦
@@arbancito5049 so does this process in the video not remain the freshness? I want to make dill pickles to store but I'd rather not hotbath process them if I don't need to. Thanks
@@arbancito5049 Thank you for sharing your dill pickle recipe. It has been years since I made pickles, I may make some this year❗️😊
my mum used to freeze her tomatoes as they ripened and then when it was canning day, she would take them out of the freezer the day before and as they thawed would turn them out into a colander in a bowl. The extra juice you would normally have to cook out would drain off and then she would heat the tomatoes and season how she wanted and of course she would can them. They saved the juice and drink it or add it to soups or bread or whatever all winter! She learned this technique from our Italian neighbours! The freezing process bursts the cells and allows that water to be released, the skin just falls off, and you dont need to actually cook the sauce down and chance the bitterness or scorching, just warm it up. In fact we used to make up some noodles and then just spoon the sauce on while the noodles where just drained, throw some cheese on and eat it!
Thank for sharing 😊 I have never done this and after watching this video... I CAN do it. So easy and clear instructions.
Thanks!
I have done this for years. Just like my mom taught me. Homemade is the best.
This is how my mother taught me to can tomatoes...works great. We add a spoonful each of salt and sugar to each jar before sealing. I sometimes will add herbs, onions or peppers to my tomatoes...also very tasty.
Hi. Wow! That’s funny you mention sugar because I just had a family member ask me last night about why didn’t I put in sugar because she does.
Acidic fruits and vegetables do not need pressure canning. Concerned about the PH level? Citric acid or lemon juice added does the trick.
How much lemon juice do you put in tomatoes after putting in salt
@@charlottepall6828 or 1/4 tsp per US pint
Yes please add lemon juice! About 20 yrs ago tomato seeds were changed (however they do that) so people who had "acid stomach" problems when eating tomatoes could eat them w/o the problem. So now the PH is often below 4.6 which can allow botulism.
I don’t mind if folks add lemon juice to their tomatoes, however, please provide something factual to backup your claim that tomato seeds were changed 20 years ago. Better boy has been around over 60 years and Celebrity about 40. Here is a real study of tomato acidity: www.joe.org/joe/2010december/rb6.php. Also here is where I personally checked my homegrown tomatoes recently: th-cam.com/video/N4-MUGgL5lM/w-d-xo.html. Below 4.6 on the ph scale is acidic enough to keep botulism at bay. Above 4.6 is where you need to pressure can. As you can see my tomatoes at 3.9 were very close to the study of tomato acidity. If you don’t grow your on tomatoes, ask the folks at the farmer’s market what variety they are selling and check the acidity online. Most varieties have already been tested and the information is readily available.
@@scoop2591 m,
The way my grandmother, my mom and I have done them is by starting the tomatoes like you did, but we would put the jars in almost boiling water for a few minutes a long with the rings and lids. Then take a jar out, put tomatoes in, clean the top of the jar, grab a ring, place a lid and close it up. Put it on a towel, leaving a space between the jars. They usually start ceiling before I finish canning the rest of the tomatoes.
Jennifer Kleczka. Hi. That is exactly how I learned to canned tomatoes. I changed to the oven for heating the jars about 20 years ago because I thought it was easier than pulling jars out of the hot water. Either way does work great. Thanks for sharing and keep on canning!
my grandmother taught me this method, 35-40 years ago! it's how we do our tomato sauce, juices and whole...never had any issues, we check the jars regularly.
Thanks for sharing!
Thank you SO SO MUCH for sharing!
I've been nervous about canning; but now confident to do this. Taking notes as I go and saving this video!
Hi. This is the open kettle canning method. This method was taught to me as a child and was the recommended method for generations until water bath became recommended. The key is to get the hot product into the hot jars quickly and get the lids on. Both the open kettle method and water bath method can be used for acidic items such jams, jellies, marmalade and tomatoes.
@@useful.knowledge this looks so much easier than waterbath canning, and less heat processing means more nutrients intact. Why did waterbath canning become the main recommendation over this method?
I’ve always canned tomatoes by cooking them all the way done put them in jars add salt seal them and that’s it. I’ve been canning them like this since 1976 and have only lost a few jars
Hello thank you for the comment. I wanted to verify - he put the lids on then he tightened them the 2nd touch up. Should be it tighter? How would the air get out If it's too tight?
@@DebJGuy please tell me anything extra about this.... because canning will allow me to increase my garden and it actually be purposeful instead of a bunch of extra tomatoes with now where to go
Have used this method for 30 yrs, never heated the jars up or turned them upside down. Never had any go bad...
Hey sounds like we both were taught the same method. Have you ever had any jars crack when you put in the hot tomatoes? I was taught to heat the jars because they may crack because of the temperature difference in that situation.
I remember a family member teaching me how to can this way when I was a child. As an adult, I've looked and couldn't find this method until now. Thanks!
Stephanie Urick. Hi. I was taught by my grandparents. It's called the "open kettle" method. It's not the recommended way anymore so there's not much info about this old timey method. It works every year for me. I just finished up another 20 quarts tomatoes. Thanks!
Just did my first 6 last night, to your video. I have an induction range and my old water bath canner won't work properly on my new range. Your video came up after I had been watching youtube for something else. I'm so thankful it did. I noticed you did the same method on everything I watched you can, last night. Do you use the pressure cooker to can squash and beans?
Stephanie. Yes, I use the open kettle method on all jams, jellies, and tomatoes. These are acidic enough for this type of canning. Green beans on the other hand, must be canned in the pressure canner. I usually freeze my squash.
Curious about how you can pickles. Thanks for all the info.
BRILLIANT!!!! This method will save me tons of propane. Thanks a bunch.
My grandmother taught us all to can tomatoes in a similar way. Jars lids and rings go in boiling water to sterilize. Tomatoes are boiled and cooked down a bit. Each jar is removed and done separately from filling (always add 2 tbls bottled lemon juice and a tsp of salt per quart) to putting on lid. Lid goes on wet we don't dry them, fingertip tight and we never turn them upside down. I've only lost a couple of jars in all my years of canning and one of those had a small chip in it that I missed. No one has ever gotten sick from them. We also use the hot water method for peeling. However we don't refrigerate first.
This works well. Easy , trouble free. Just perfect cause I don’t have time for pressure cooking tomatoes.
I used this method and the results were great. Thank you for posting!
Most excellent 👍👌🙂 time and money 💰 saving video!! I was stressing about supply costs for pressure canning, water bath materials, etc., And NOW I don't have to !! I just have to purchase the jars and lids!!! Brilliant!
Hi. This method is the open kettle method that was once the recommended method before water bath became recommended. The key to this method is simple. Place the hot tomatoes in the hot jars and get the lids on quickly. This method was used for generations before it suddenly became “not recommended”. I use it every summer to can over a 100 jars of jams, jellies, marmalade, and tomatoes. All the best canning.
this is how we do it in Sweden and have done so for generations.
I have seen other people from Sweden post that also. And it's very, very safe to do it this way, and they are "Oh so Good" LOL
+jamesndarlene i just canned padrone peppers whole. with a 1-2-3 brine and used this method they can store up to 2 years in a cool dark place.
Very true! I've had some pickled jalapenos last for two years. I actually have had tomatoes last for two years. I had friends beg me to give them the canned tomatoes. They claimed that they were great.
Why do they only last two years?I have canned tomatoes from 2008 and they taste like they were canned last night
As long as you keep them in a dark, dry, cool place they will last for years. Just use your common sense when opening them. If the seal is broken, or if they look or smell bad, or if they have mold on them or have turned black then throw them out. You will know when you open anything canned if it's bad.
Thank you! I have never learned how to can anything this looks so easy!
Thank you. It has been so many years ago that I canned anything and wanted a faster way of doing so. I am going to the kitchen now to can my small batch of tomatoes from my garden.
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.
I take the jars out of the oven one at a time to maintain temp.
That's a good tip!
I wondered about that.
Wow I have never seen it done like this! I am amazed to hear that some of you have been doing this for generations with no problems. And to think of all the time I wasted using the hot water bath canner. Thanks for this video and for all the comments that were posted.
Hi Betty. This is the open kettle method of canning that was in the past the recommended method for canning acidic items such as tomatoes, jams, and jellies. I can about 100 jars a year with this method. I learned this while growing up have used it for close to 30 years.
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.
I think the risk people are trying to convey is much more severe than a bad gut, botulism will kill you and rather easily too. If the risk was only a 'bad gut' I don't think so many people would be so concerned with this method.
@@samgregory7266 Its curious because there is no way those jars are vacuum sealed as in air being removed from the jar like in regular canning methods. Since botulism occurs in anaerobic conditions where there is no air, and tomatoes are acidic anyway, could that be why people are not getting poisoned? The jars are sealing because of the differences in pressure between hot and room temps I would think.
This the open kettle canning method that was once the recommended method before water bath became recommended. It is a real canning method that was used for generations up until the 1980s. The jars are sealed in the same way they are going to seal when using the water bath method. They are not really vacuum sealed but they seal as they cool down.
@@useful.knowledge The open kettle method I'm familiar with doesnt turn the jars over. I was curious about the science behind it. My husband did it like that once so I have seen it done. I hope people dont think you can process just anything this way. I'm sure being acidic is very beneficial. I always add lemon juice or citric acid to my tomato jars. We will find out this winter I guess. I've nothing against the old ways.
I actually never knew why my grandparents turned them upside down. They just taught me that way. I finally found the reason in an old Southern Living canning book. The jars are turned upside down to make certain that any contamination that may have gotten on the lids during the canning process is destroyed by the hot tomatoes.
I have folks ask me about what can be canned using the open kettle method. My answer is always “I use it for anything the can be water bathed”. Both of these methods can only be used for acidic items such as jams, jellies, marmalade, and tomatoes. The acidity kills the botulism because neither of these methods get to the 241 degrees required to kill botulism. The good news is that botulism is rendered non-toxic at 185 degrees so it’s always wise to heat up tomatoes no matter how they are canned. Non-acidic items such as green beans require pressure canning.
That would be the simplest way to preserve tomatoes ever. Thanks for showing me how.🇦🇺👍
3rd year following this method. Works great and I found it safer than the water bath method.
You might be interested in our updated video. Asnwered a few questions and have better sound.
th-cam.com/video/s8rbp95xy24/w-d-xo.html
I will try your method with next season's crop. Thanks for sharing.
Thanks for watching!
I've never subscribed to a channel before but you made this look so easy for a beginner so I subscribed. I'm looking forward to learning more easy and helpful hints. Thank you.
Thanks for the kind comments and for subscribing!!!
I just finished 14 pints with this method. Thanks for the guidance! And I just heard two pings. Music to my ears!
Awesome!!
Usually hot water bath but I have a smaller garden with less tomatoes at one time. I did this for a small batch 2-3 jars at a time. Thank you
Love everything about this video. But the music is driving my nuts. Can't hear ya mate.🤪
Editor's Note: Sorry about that. This was one of the first vids I put together. I've fixed the volume for all our videos after this one. I agree, I had it WAY too loud
@Fred Derf I'm not Jamie, the voice you hear; I just edit the videos. Kevin MacLeod does make some good music!
Thanks!!
@@uberonn3523 No audio for the explanation, but music.
Thanks for your comment - We listened and UPDATED our video to answer a lot more questions and of course turn down the background music. th-cam.com/video/s8rbp95xy24/w-d-xo.html
Thank you very much , that is awesome , I do not have a canner and I had no idea I could seal my jars of tomatoes like this .
I use this same method for jellies and jams, and for making pickles. Any highly acidic food. My only concern with the method as shown is wiping off the lids with a paper towel. Paper towels are not sterile; your lids in very hot water would be sterile, but by wiping them, you risk transferring germs from the paper towel back onto the clean lid. I never touch the lids with my fingers or anything but the metal tongs I use to lift them out of the water.
Joann, I found using a small magnet (on a key chain) worked well for lifting can lids, and if I had the foresight to lift it through the screw-band, then I wasn't touching any inside lid areas. Agree on paper towels and similar!
Yes, I agree with Joann not to wipe the lids. Shake off any water that might be on the lid after boiling but not wipe with paper or cloth..............
Joann Micik some people say to dip your towel in lemon juice and the clean the rims.
@@JohnImbault
Or vinegar
Use a scalded cloth. Ive never had any issues
This is what I know of as the overflow method of bottling/canning.
The only thing I see you doing different from me is that I completely do each jar as I fill them - put tops on then screw bands, then set aside - no need to turn them upside down if you do each jar individually. I keep the tomatoes on a low heat while doing this they stay hot.
Once cooled make sure to remove the screw band.
Why do you remove the screw bands?
@@judichristopher4604 Leaving the bands on can allow a false seal- meaning the actual lid can be partially unsealed, but you would not notice as the band keeps it in place.
Taking the bands off ensures you maintain a true vacumn seal. Not a false appearance of a seal.
@@sandy77414
Thank YOU so much for explaining that... of course that makes sense.
Awesome thank you for this, I almost stopped watching at the beginning because the music was a little bit annoying, but I stopped hearing it after a while. Glad I stayed to watch it, very informative and helpful.
Thanks! That was one of our first videos. Producer John toned it down after that one.
Thanks for your comment - We listened and UPDATED our video to answer a lot more questions and of course turn down the background music. th-cam.com/video/s8rbp95xy24/w-d-xo.html
We have canned tomatoes like this for several generations with no problems. They last for a few years. I have used lemon juice in mine just for the taste for some times it is OK but then some tomatoes need the lemon juice to give it that good taste. I always taste mine before putting in my hot jars...lol 😊
Marion Strader.
+Marion Strader. Hi. The lemon juice for taste makes sense to me. It will also increase the acidity for canning which is good. My tomatoes are very acidic which is why I usually skip the lemon juice. If they were not very acidic, like your lemon juice idea. I've been using my canned tomatoes this winter by making chili and soup. Thanks and stay warm!
You can also use a tsp of citric acid in each jar to insure a proper ph. thanks for the video, I will be using yor method today!
When you say that your tomatoes are very acidic, what was the pH of your tomatoes? And how do you verify the pH?
Marion Strader how much lemon juice do you use per quart?
Music is so loud I cant hear him talking much.
Came here for Italian food, got country food instead 😂
Put the left speaker loud and the right speaker on zero and you won't have that problem ;)
@@OldWorldExplorer Very smart! What do you do on a phone though? Lol....just suffer through it, prolly, lol.
@@she_sings_delightful_things put your left earphones in, take the right one out.
@@OldWorldExplorer thank you!
A friend does it this way but she puts dried oregano, fresh parsley and in hers. It’s never gone off & tastes delicious.
She also wipes the top of the jars with vinegar to sterilise the top of the jar before putting the lids on.
Thanks for sharing!
This was a great video and I will definitely be trying this myself. Ignore those Betty Busybodies. Someone always has to toot off the canning police.
danna mirza. Thanks!! Those canning police are always out to get us old timey method canners. 😀 This method works for anything acid like jams, jellies, and tomatoes. It’s been used for generations before someone deemed it outdated.
All good and well, however nowadays Tomatoes come in all types of hybrids. They now vary greatly in PH, this makes canning in the way described unfavorable. The old varieties or heirloom types all had plenty high enough PH to can safely in this manner with very little risk. If you research just a little you can find the heirloom varieties that are safe and in my opinion have much more taste than the new hybrids.
Celebrity and Rutgers are good canners especially celebrity. It has a higher acid taste I think.
I always add half a teaspoon of salt and ive tested by keeping several jars out to three full years. They tasted 90% or better compared to six months. I can a few jars of Cherokee Purple, Brandywine red and for the ultimate, Brandywine Yellow. How beautifull! Stewed yellows with blackeyed peas on new years day, man o man!
Hi. I plant better boy and celebrity hybrids. They are acidic. We have a video on our TH-cam channel showing the measured acidity. It’s usually around 3.8-3.9.
Matthew Plevyak
(below)
18 hours ago
Acidic fruits and vegetables do not need pressure canning. Concerned about the PH level? Citric acid or lemon juice added does the trick.
michael paulissen. Y’all need to see tomatoculture.com/the-myth-of-low-acid-tomatoes/
The fact that you said High enough PH leads me to believe you are just parroting without learning. You should be saying "lower" PH (= more acidic with HCl being 0 )
I’m so glad I found this video!! I’ve been dragging my feet on canning mine in sauces because everyone makes it sound so complex!
Hi. Thanks!! Canning is not that hard especially open kettle canning. We updated the tomato canning video last year and I answer a lot of questions that have been asked in the comments over the years. Here is the link to the new video: Canning Tomatoes WITHOUT a pressure cooker and No Water Bath - UPDATED | Useful Knowledge
th-cam.com/video/s8rbp95xy24/w-d-xo.html
@@useful.knowledge where is the updated video? I did send an email out with some questions in hopes of getting answers. I want to can many of my garden vegetables but I don’t know where to start. So many people give conflicting advice and my biggest concern is food safety.
I’ll ask them here: I’m new to canning. I wasn’t fortunate to have learned from my grandmother as when I was old enough, she was well into her 90’s and passed away when I was in HS. I am wanting to can pasta sauce, pizza sauce and tomato soup. Will adding other ingredients/spices/herbs/garlic/onion/honey etc affect how you can it per your method, or no? Because it would be hot when adding to the jars. Please advise the best way to do this. Thank you!
Just canned tomatoes this way today using this method! Thank you for posting this video! It was a lot of help! Worked perfect! :)
Awesome! Always good to hear about canning success!
I am so happy to find this video!! You have the ONLY inversion method I have found on TH-cam, as well as the very helpful tip of sterilizing jars. Thank you 💜
Thanks for the kind comments!
Hi!!! This is exactly how me and my dear husband ♡ use to can our tomatoes. They were always so...Yummy. Someone told me you need to use the water bath treatment.. I was happy to see your video. That is how my In Laws ♡♡ showed us how to can tomatoes!!! Thank you. Diane
Diane C. DiDi. Thanks for the nice comments! I was taught this as a child and I still use it. This method has worked for generations and generations. I’ve never had any issues and I can 100’s of jars a year. All the best and keep canning!
Definitely not safest way to can but I guess it’s quicker. Not something I would personally do because of out of cases a food borne botulism majority is due to homemade canned food.
I minor in Microbiology and did a experiment on another form of spore forming bacteria with similar future to clostridium botulinum and even in a 10 minutes water bath at 100 C it didn’t die off completely. Now I water bath a little longer than recommend time.
However this is a method that interest me to test to see if bacteria is actually killed off! Going try it out
Anyhow thanks for the video :)
Is the acidity in the tomatoes used possibly a factor?
Actually, only 2% of botulism cases are from home canned food. Quite rare. Most are from restaurants.
clarifficness Just now seeing this but no it really doesn’t have much to do acidic of the tomatoes more of what heat the bacteria can with stand for periods of time. Tomatoes are high acid which means it’s hard for botulism bacteria to grow, so water bathing them are completely fine. I guess technically this method would be okay too but doesn’t hurt to take extra precautions.
katie organ According to the CDC of the cases of botulism reported 10% are Food botulism of that they said majority is caused by home canned food or fermented foods. But who knows it’s the cdc they sometimes tell half truths.
This is how I have always done it, as did all the generations of women before me. No one ever got sick from it and seldom lost any jars of tomatoes due to going bad. And they have kept for well over a year too. So, I don't know what the big deal is. Has someone got sick from canning this way? I have not seen any reports of it. Only the possibility of it. However I do know people that have got sick from eating undercooked meat and sushi. Yet, both, are happily served in restaurants.
how long do you think these jars would be shelfstable canned like this. I waterbath my tomatoes and leave on shelf for a couple of years. in a cool dark cabinet. thanks
Just like LindyTN says these jars last at least a year canned like this. I've had some last two years. They did not spoil. Most of mine are eaten by the spring so I don't have a lot of data past one year.
Thanks! Use are so correct. I checked the CDC to get the real facts. Food borne botulism cases are very rare. Only about 15/year. These are cases not deaths. Honey accounts for 80% of these cases with infant botulism. The statistics do not back up the fear. The CDC states only two jars of home canned tomatoes in 5 canning seasons from the entire United States caused a botulism case. Very true about the undercooked meat.
Were those home canned tomatoes (with botulism) canned 'open kettle' process? not water bath canning? And were they still sealed when the people opened them up? Some times the seals break, which is a sure sign they tomatoes have gone bad. Even if they don't look or smell like it. I have had lots of tomatoes and tomato sauces canned commercially go bad. As well as other commercially canned foods. Nothing is 100% safe. So if you want to try this method of canning tomatoes. Do it. Just do a small batch and see how it goes. I mean the only difference is we boil the tomatoes first, then put them in sterile jars with sterile lids as opposed to the water bath canning of putting the heated tomatoes in the jars and boiling jars and tomatoes in the water at the same time. Thus less risk of contamination, because everything is sterilized inside the jars. This way you don't risk contamination by dipping the boiled tomatoes from the pot and pouring them into the jars. That is my take on it, anyway.
So true! The CDC did not specify the canning method. If a jar of anything around our house is not sealed when we take it out of the pantry, it does not get eaten. Honestly, I almost never have a jar of anything unseat or spoil. About the nothing is 100% safe comment, you are correct! I was making BBQ sauce the other day and had two grocery store cans of tomato paste that were bad.
I wish I had known this back in the day when there was no internet or TH-cam. Great to know!
I canned thousands of jars, back in the 1960's, just like this. Then I got scared to do it, because the USDA said not to. I had no bad experiences with this method, but you DO have to be really careful to use high acid tomatoes, or add lemon juice.
USDA doesn't want you to be self sustainable. They want people to depend on the system and be helpless when they cut down on your supplies. Back in the 1800s USDA didn't exist, and our ancestors were perfectly healthy. Continue what you were doing and be ready for the food shortages. Cheers!
And from what I read recently, tomatoes don't have the same level of acidity they used to.
Did they just all of a sudden magically get less acidic. I don’t think so: archives.joe.org/joe/2010december/rb6.php
@@useful.knowledge Most people that can tomatoes, grow them. Starting in the early 1960's 'low acid' tomatoes became somewhat popular. It started with the yellow tomatoes, and then moved on to the red 'super sweet' ones. Some people save seeds, and if the low-acids cross pollinate, the acid content is a flip of the coin, so to speak. So, as you said, many tomatoes are 'magically' less acid. All it takes is one jar of exploding tomatoes to teach us about the problems with both open kettle and oven canning. I've canned plenty of both, but don't any more.
That’s definitely a one in a million scenario. But seriously, if someone is planting low acid tomatoes and saving seed, it should be a giving that they could cross pollinate on their property. My suggestion is is purchase a ph meter and then they will know. Tomatoes that I have grown from seed or seedling match up exactly with the article in that link.
Doing it also the same way for jam, even using recycled jars of all sorts, the seals are still good for many uses.
I appreciate this. I have been wanting to can foods, but I refused to buy those pressure cookers. I knew there had to be a more economical way and I've found it. I just harvested a bunch of tomatoes and I am about to use this method. Thank you.
Hi. Thanks! This is the old timey open kettle method that was the recommended method up until the 1980’s. I was taught this as a child and have canned like this since. I use this for anything acidic such as jams, jellies, tomatoes, and marmalade. The key is to get the hot tomatoes into the hot jars quickly after removing the heat and get the lids on. For non acidic veggies like green beans, you need a pressure canner or you can freeze them.
i have done it this way for years. work's great to
Been open kettle canning for over four generations now ,no one has ever gotten sick, and we go through about 75 quarts a year, use common sense ,if it looks spoiled or smells odd ,throw them out ,if they look good, smell good, taste good, use them!
Also, look for an expanded top. If the top is expanded (the lid) it is due to gases being produced by harmful bacteria.
Botulism has no taste, odor or smell. The food will look perfectly fine. Heat through before eating.
@@pamsloan84 We use them in various things like Chili, Meat loaf and soups so we do heat them!
Love this method! I used to use the hot water bath method because I didn't have a pressure cooker and was to scared of them to buy one. But I've always dreaded steaming my kitchen up all day with the hot water bath. This method worked wonderful! I used my large crock pot to cook the tomatoes and everything else I wanted to add and then followed all of the other steps. The only mess I had was cleaning the crock pot and a few utensils. I plan to make a my favorite spaghetti sauce and can it when I have more tomatoes ready. Thank you!!
Awesome!! Thanks! This is the open kettle method that I was taught as a child and have used it successfully my whole life. I pressure can my green beans but I agree with you. Pressure canning is not for the faint of heart. I’m still super cautious even after 30 years of canning green beans.
I just tried this today, my first time canning and was so excited when I heard the "ping" and it worked! Thank you so much for this simple way of canning. I'm just guessing this same process can be used canning anything???
Hi. Awesome! Congrats! Oh I love to hear that ping. To answer your question, I use this method for anything that is considered acidic such as jams, jellies, marmalade, and tomatoes. This is the old timey open kettle method that was once the recommended method before water bath became recommended. I was taught this as a child and have used it all my life. I feel it’s still very safe if performed correctly and since you got a ping, you did it correctly. The trick is to get the hot product into the hot jar immediately after you remove the heat and get the lid on. My rule is if it can be water bathed, Ican use this method.
For non-acidic items such as green beans this method and water bath will not work. They require pressure canning.
Check out our channel. I can a bunch of jams, jellies etc using the open kettle method. I will be canning tomatoes next week!
Love your video! I'm fairly new to canning and was "trained" by friends who were taught by their grandmothers and have used this method for years. I like a refresher every year since I do it on my own now and appreciate your straightforward directions. Question - if I'm adding basil to my pot of tomatoes so it's ready for sauce do you advise cooking longer or boiling before putting in the jars?
Hi. Thanks for your kind comments. I normally say to only have the tomatoes in the jar and add the extras when you open the jar for cooking. My reasoning is to make sure the added ingredients that are not acidic such as basil will not bring down the overall acidity of the tomatoes. If the acidity gets reduced too much, pressure canning would be required.
OMG! I have been doing it the long way! I water bath canned some tomatoes yesterday and my canning books said to boil the jars of tomatoes for 85 minutes! That is almost an hour and a half! I did cold pack them though, so maybe that makes a difference.......... I am going to try it your way this weekend.
Love the video but that music!! The music would be good for your intro but please ...no music through the video.
momma T agree...music is very distracting.....but loved the video info..
I was fighting against the music to hear what he was saying and I just gave up. It was too annoying.
Yes turn the music off during the video . Thank you
Thanks for your comment - We listened and UPDATED our video to answer a lot more questions and of course turn down the background music. th-cam.com/video/s8rbp95xy24/w-d-xo.html