Canning Tomatoes No Water Bath - Acidity Test after 4 years | Useful Knowledge
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- เผยแพร่เมื่อ 5 มี.ค. 2023
- Preserve your tomato harvest by canning tomatoes without a pressure cooker and no water bath. My family has canned tomatoes like this for generations. Now we have proof of how long the shelf life is through an acidity test after four years in the pantry.
In our canning tomato videos, 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. Now we show what's inside a jar of tomatoes that has been in the pantry unopened for four years.
The method that I use is the open kettle method. We show why this method was very popular for generations for canning tomatoes.
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Man with the Knowledge: Jamie Hardy
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Thanks Jamie, I get it, not making what you don’t like.
My friends just laugh when a restaurant puts a big pickle spear on my plate.
I'm going to can a lot of Roma's this year, God willing. I'm a "late bloomer" when it comes to canning tomatoes. The acid reader/tester will assure me there is or is no botulism in my tomatoes later. Thank you kind sir.
Do you know if that would work on pears and apple sauce. They all sealed. I told you. I don't know much. I did watch your earlier video on canning open kettle. I am amazed.
Thanks again.
Hi. Thanks! It absolutely works in applesauce. I just checked a jar last month. I see no reason that it would not work on pears.
Good information
It’s also said that if you bring the item to a boil for 5mins it will kill any trace of botulism. That ph meter is nice. I will need to get me one once I start canning.
Hi. I love that ph meter. I’ve studied that question about bringing an item up to temp. You need to bring the item to 185 deg F which renders botulism non-toxic. Of course boiling is even better!
@@useful.knowledge Yep, that is correct. I have to learn of more ways to be able to detect the germ in the first place to then be able to test the product afterwards. Your canning technique is really good, I love learning how do things like they were done back in the day. I learned so much from your other canning videos. Thanks for sharing.
Thanks Jamie. I use test strips, no batteries required. I have enough for the next fifty generations of my fam. Thank you. God Bless and stay safe.
🤣😂. That a lot of generations! Thanks and God Bless You also!
@@useful.knowledge Yikes, really about 10 packs of them. Love this channel.
Thanks!
Where can I purchase paper test strips?
@@misspimake Pool supply store will have them. Where I get mine, Comes in a big bottle of 500 strips.
thanks for sharing!
Thanks!
Thank you!!! Love this method- completely ❤
Thanks!!
another excellent video Cheers
Thanks!!!
Thanks, this was very useful knowledge.
Thanks!
Perfect! :) Thank you so much for this very useful information as I can't afford to buy a new canning system but I can do open kettle and I have a freeze dryer. :) I can see I need to get an ph tester. Bless you!
Thanks!
Thank you for this! Its good to see a long term result. I've bought PH test strips since watching your videos so I can check myself whether something is acidic enough to can
That’s what I do if I’m not certain about the acidity. Thanks!
Thank you , a new subscriber, i found yall looking up sorghum syrup ,
I hadnt had any since my 20's living in Alabama with my Great Aunt & uncle along with my father ,
My oldest Son 36 with his wife and my 2 granddaughters were in Missouri and stopped at lamberts cafe to eat,
They surprised me with a 39oz can of Sorghum molasses oh was I so thrilled to have this for our homemade biscuits.
God bless you ,
Im looking forward to your content .
Mrs josette Tharp
Montgomery County, Texas 🙏
Awesome!! Thanks for sharing. I lived out in Spring when I got out of college. I was working for a natural gas company in Houston. This year I and growing purple ribbon sugar cane for syrup. I’m going to see how that works out. I grew up in south Alabama so that was king for syrup. We have a lot of old timey canning that sometimes angers some folks but it’s really how I was taught by the grand folks.
Thank you so much!! I'm going to find a PH meter now. God bless. ~Laura
Hi. This is one I used it the video. I’ve had it for about 6 years now. APERA INSTRUMENTS AI209 Value Series PH20 Waterproof pH Tester Kit, ±0.1 pH Accuracy a.co/d/9Rt0jzb
@@useful.knowledge Thank you~will order through your link.
NIce hi-tech gadget. I suppose you could add a bit of citric acid to put the level where you want it without additional flavors.
Actually that’s what many folks do. They add lemon juice. I’m not against lemon juice. I just don’t need it.
Thank you for walking us through the test. I used this canning method (from your video) last year on tomatoes I grew in a pot and it worked out every well. I was just brushing up on the knowledge for I again am about to can this years tomato crop, about 25lb worth from again a potted plant. Great method!
th-cam.com/video/s8rbp95xy24/w-d-xo.html
Thanks. We did an updated tomato canning video last year that answered many questions that we received over the years. You may have watch that one but if not, it’s on our channel. Thanks!!
@@useful.knowledge Yeah I watched that one too. Also great info.
Thanks!! It’s about time for soups and chili. Enjoy!
Can you Open kettle other things as long as there's a lot of vinegar? Like salsa that has onions and peppers?
Where can you purchase that meter at and can you do a pepper jelly please
Hi. Here’s the link: APERA INSTRUMENTS AI209 Value Series PH20 Waterproof pH Tester Kit, ±0.1 pH Accuracy a.co/d/9Rt0jzb
This is the way we've always done it, and thank you for sharing! With all the latest canning Nazis out there it's great to see someone using an efficient and Common Sense method!
Thanks!!! I agree and I’m sure my late grandmother would agree with your statement. I think people go the canning classes and someone tells them “it’s bad”. I read a lot of comments from folks having seal issues with water bath canning. I never have seal issues.
I've been making salsas . And with different flavors I add more sugar from one recipe to another. "Does sugar shorten the shelf life of salsa?" And if my batch is below 4.5 can I expect it to be good for a year regardless of the amount of sugar I use?
Do you swear by the brand of the ph meter that you have or is it ok if I get a different one? I realize this is a strange question. Thanks for sharing and your feedback.
Hi. I’ve had the meter for several years and It’s been accurate. I really like it and trust it. With that said, if you like a different brand, it’s ok with me. I just thinks it’s good for you as a home canner to have one.
@@useful.knowledge thank you for responding, I have been canning my entire adult life, and have never had one, but I see the benefits of owning one. Will definitely be getting myself one. Thanks for sharing your canning knowledge with us.
Thanks! Same here. I canned for probably 25 years without one. You will find many uses for it. Here is the link: APERA INSTRUMENTS AI209 Value Series PH20 Waterproof pH Tester Kit, ±0.1 pH Accuracy a.co/d/9Rt0jzb
Paper test strips, cheap, never fail, will keep for ever as long as they are dry
Fantastic! Potatoes cannot be canned this way, correct? Must be water bathed?
Hi. That is correct. Potatoes are not acidic. They must be pressure canned. One of largest botulism outbreaks was because of improperly canned potatoes.
Can you share a link of where to get this pH meter?
APERA INSTRUMENTS AI209 Value Series PH20 Waterproof pH Tester Kit, ±0.1 pH Accuracy a.co/d/fT47DfE
Do you only test after opening your jars?
I usually will test when I first get the tomatoes ready to start cooking them. I tested these because they were 4 years old.
I am wondering about the ph meter. How much it costs, and how long has it lasted. I would like to purchase one, if it’s affordable enough, as well as durable. Also, do you have the model name/number? 😊
APERA INSTRUMENTS PH20. Selling on Amazon for around $50. We have had it for over 6 years.
@@useful.knowledge Thank you!
When I searched "Ph testers for canning" ... most of them came back for testing for water and for pools!? Several indicate they have to be "calibrated in pH 6.86 standard buffer solution" before use!? ... Are those the same? What brand do YOU USE!?
Hi. Here the link: APERA INSTRUMENTS AI209 Value Series PH20 Waterproof pH Tester Kit, ±0.1 pH Accuracy a.co/d/9Rt0jzb
@@useful.knowledge Thank you... I saw that one also...which says "buffer recognition" and "buffer calibration"!?
"comes with a complete kit of premixed calibration solutions"
In your video you had it in tap water...is that the calibration? Sorry for all the questions... but botulism has been my main concern especially with tomato sauces.
@@useful.knowledge I'm going to have to watch some calibration videos...LOL!
Hi. The buffer that I use is 7.0 for the single point calibration. I calibrated it a month ago so the water was just a sanity check. The meter really doesn’t lose its cal much so I only calibrate it once or twice a year.
Don’t you take off the ring so you get a true seal ?
Hi. If the lid is indented, you have a true seal. If the jar is not sealed, the you can push down the center of the lid and it will pop back up.