This is how my mom always did tomatoes. She also didn’t blanch or peel. We would make the tomatoes and go play cards as we waited for the jars to “pop”. We would get ridiculously happy about that sound. My mom passed away last year so watching this video is somewhat bittersweet as she is no longer here to be in the kitchen with me. Thank you for sharing this video.
I am in my 70's, I have my grandmother's old Kerr home canning book and it is one of my most valued possessions. I grew up with these old methods, no one was ever sick.
Open kettle canning is very common in Europe. I do all my jams and tomatoes this way. But I freeze my tomatoes first, so the skin peels of and I can separate some liquid.
I do that too! Even ugly chicken! Drives my DH crazy because I don't put stuff in the pantry for at least 4-5 days. I keep it on the counter so I get that little bit of pride and accomplishment a couple times a day. I tell HIM that it's to check the seals and make sure they are good before I put them up, which is true, but I just love to see the food I grew for my family, all cooked and shelf stable!
I learned the open kettle method. However I core and blanch them to remove the peeling. I have jars, lids,rings and tomatoes all very hot. Then I fill jars, wipe and add lids. I rarely have a seal failure. Continue bringing the old ways. It's how I learned from my mother. I'm 79 , still garden and preserve.
My mom open kettled a lot of tomatoes. She usually did it when she had small amounts of tomatoes, not enough to make a canner full. They always came out perfect and no one ever got sick from them. I really don’t understand all the new guidelines about canning. I suppose it depends on how fastidious you are about a clean working environment. It’s important. I love how thorough you are at cleaning the canning area and the vegetables too. Thank you for sharing this. My mom had that cookbook. I wish I had it. I have no idea where it went. You are such a sweet person and I enjoy watching you can. Thank you ❤🙏
It took me 60 years to realize that all the guidelines mean job security for the government employees the develop them and update them as they see fit 😊
That's how my granny and mom did it...upside down for a few minutes. Then they would turn right side up and cover with a few towels to hold in the heat. That's how I've been doing it too.
I used these methods with my grandmother who grew up during depression. We always had vegetable gardens, animals and herbs for medications. So this video was a normal way of life for me.
Here in Germany they do it that way too. The fact that it works is due to the acidity of the tomatoes and when bottling the temperature must not fall below 85 °C. That's why you have to close the jars quickly. And under no circumstances should any herbs or spices be added. No onions either. Then it works fine.
1:22 duude!!! Thank YOU! ❤ I was looking all over your channel for this specific cookbook because you brought it out one time and I looked all over the Internet and couldn't find it ,,,I'm so grateful that you mentioned it again because i will be buying it! Thank you! From the central coast of California zone 10a - Nina 💓👏🤩
I love this method!!! Back in the day it was always done this way… & it’s so easy!!! I’m 71 and still doing it! I actually have a pan on right now cooking… the beauty of it … you don’t have to have a truck like ad of tomatoes to can… whatever comes on you can do it in small batches!!❤️. The only thing I do differently these past few years is instead of putting my jars in boiling water…. I sterilize & get them hot in the oven. I think it’s easier…😉
I remember my Mom and her older friend both doing this when I was young. Not sure why she stopped doing open kettle method. Thanks for sharing/teaching others. Happy canning.
Oh my word! I pick up these old canning books as well! I have the exact one you showed!!!! I love it! I thought I was the only one that has an old time canning book collection!
@@paulabroberg3220 Do the lids and rings have to be hot as well? I usually sterilize them in a small pan of hot water before water bath canning. But I really like this method.
@@bongocowboy9571 I actually put it all in the dishwasher, bottles rings and seals, just before being ready to bottle up, on the quick rinse cycle and no soaps. Makes everything hot and softens up the seals. If you don't have that option, just boil some water in a little pot, take if off the heat, wait a couple minutes and then put your seals in there. Leave them in there and pull them out as you need them. I use a clean tea towel just for that and have it over my shoulder. You need to have it all set up ahead so things can go fast. I have been doing this method forever, even with my salsa and never lose a jar or a seal. I also use it for my spiced pickled beets but you have to have magical hands to handle the hot beets. Even if you don't seal a jar, here and there, just pop it in the fridge and use them up first. ☺
@@earlshaner4441God bless you , I knew what you meant , as we all need to start writting recipes down , important information we learn , ( I've done that for several years ) I'm 58yrs old and still learning and we never know if or when something could happen ,and we wouldn't have access to the internet, so being prepared and saving books is highly important. God bless you Mrs josette Montgomery county, Texas 🙏
I am so excited! I put an ad on our local buy and sell website and I am getting about 7 of the old Kerr preserving books like the one you showed here. All I had to do was pay shipping, which was ridiculous but still worth it to have these in my hot little hands. Lol
I ran out of quart jars last summer, so I used this open kettle method for tomato juice in half gallon jars. The only thing I did differently was to keep my washed lids in hot water until I used them. I plan to do it again this year. I also have that stainless funnel and strainer set from ForJars. Such good quality, and I love it! I enjoy your videos, and always look forward to the next one.
Thank you so much for this recommendation. I bought that book. It is amazing. Every cookbook should be designed like this one. spiral bound with a rating system and space for any adjustments to make notes with each recipe. OK she meant may have went a little crazy with the ketchup recipes lol but it’s very well written. It’s not vague. I love it and I am definitely making one of those spaghetti soup recipes
What about the watery leftovers? Can they be canned? Why did you take out the white part? Are the seeds left over in the heated pot viable to save for seeds next year? Is it okay for some tomatoes to be above the liquid? Thanks in advance to anyone who answers any of these questions and I love/appreciate this channel! Because of awesome videos and community like this I finally jarred my tomatoes this year. Thanks so much
Great resources you shared, I just canned corn and there is little liquid left on the top, nervous about eating eat, should get those canning books. Cheers!
Thank you for the video. I agree that they are beautiful and I cannot wait to try this method once plum tomatoes are plentiful. I am looking forward to your next "lesson".
I wash all my fruit and veggies depending on what it is with either a vinegar wash(soft fruit) for 10 minutes or I'll scrub with Dawn dish soap apples or lemons and oranges then use it. I have taught all my kids to do that too.
There was a study done that used special veggie washes and vinegar and baking soda, they found that baking soda works the best to take off pesticides, if that’s what you’re trying to remove.
I like to use baking soda, it washes everything off really well plus it neutralizes certain bacteria and kills them. Baking soda is an antibacterial that’s why a lot of people use it for cleaning around the house. Great job ladies. ❌⭕️🙏🏽♥️
My Mother-in-law is 80 years old. Her Mother taught her to open kettle can. She cooked the tomatoes until they quit putting off foam. The foam was skimmed off and discarded. One the foam quit appearing they are ready to can.
To all those who might want to come down on this method: this is exactly how large production companies seal their jars. EdSmith, PC, etc. They all open kettle can their ars. I have this information from a very close family member that was an exec in food development/production. These companies do NOT water bath, steam, or pressure can their jars.
If the tomato soup has already been boiled, no reason to boil it again in the jar. USDA doesn't care about wasted gas. It doesn't take much effort to keep a book "in print" online on amazon. What do they achieve by boiling tomatoes specifically for 20 minutes? Surely it depends on what consistency you want, and you need to keep boiling to maintain sterile temperature for as long as it takes to ladle.
Thank you for sharing these videos. Old school Italians do it this way too. Still a big thing to do every summer with family there, out of the big cities. Where did you get that big box of organic tomatoes???????? Everything is sprayed with...a LOT of chemicals down here in GA. There are no farmers stands with organic anything, here. :( THANK YOU FOR SHARING YOUR BOOKS TOO!
I use open kettle also. What I don’t yet understand because no good reason is ever given is why not other cooked things. If I make a giant batch of chili that’s been on the stove for an hour why not open kettle. Anything that will be re-cooked when you open it, why not? Why not chicken noodle soup? Why not goulash? Why not bbq pork?
I feel the same way. I don't understand why if jars are sterilized at 10min and water only goes to 212 degrees before becoming steam...why do green beans need waterbathed for like 2hours. I mean the water doesn't get any hotter. I would expect 30min to be plenty. 45 at most. And I use a steam canner..steam is hotter than water so wouldn't they need less time than a water bath. Then the soup thing. They say ham can't be canned..unless it's in soup. Um THAT doesn't make sense at all.
@@ArtistCreek yes. All I’m looking for from anyone is a common sense explanation of why not. Even the whole “botulism” fear tactic doesn’t make sense in its totality.
Searing hot can mean different temperatures to different people. Is there a certain temp that needs to be reached in order to kill bacteria and pathogens? Is there a length of time you need to hold that temp? Thank you!
I was taught to put towels underneath the jars when I learned and over the jaws when I learned hot jars hot food and hot lids I have never had a fail in over 6. Or 7 years ! I do not skin or Blanche my tomatoes either! I washed my tomatoes with vinegar in the water and cut out any bad spots. Did you buy your tomatoes from a man on the Hossler road
Just putting my on to boil after spending all morning prepping, milling and draining the surplus water off. Started of with 2400 millilitres of juice. After draining I got 1200 mil left before boiling. Aiming for 3 300 mil jars of finished sauce. Question...what do you do with the clear(ish) left over tomato water?
Does the Amish cookbook have pressure canning or all wb canning? I am wanting all wb canning cookbook. Also where can I get those other old cookbooks, what where they? Thanks.
Juice & skins of the tomatoes what did you do with those ??? I would can my juice !!! Plus tomatoes skins would put into a bucket with lid on it 5 qt one to refrigerator until almost full!!! Then take it out in the morning & add water to it to cover then cook until it was thick !!! That was my sauce of tomatoes then can those up then !!!
I would consider this but would absolutely add a few cups of vinegar to that wash water because water can not clean them..if there is any weird bacterium on them...whats going to kill that.
Could you hold your jars at 200°F in the oven instead of in the water bath? I dont have 2 big pots, but I could keep them in the oven. I just wanted to get others opinions who have been doing this much longer than I have.
I’ve been looking at different methods to do my tomatoes and everything I saw said you had to add salt. I did not know if that was for preserving or taste it would appear it was for taste. Can anyone confirm I can do this method or water bath with just tomatoes? No salt.
What is the shelf life with this method? Probably a mute point b/c canned tomatoes go fast off the shelf but would be good to know. Thanks. I enjoy all your videos. Very instructional.
I have done my tomatoes like this for years, no problem. I am trying to find out how to preserve my sun dried tomatoes done in the oven that doesn’t need to go in the fridge. Hope you can help. Thank you
I thought they are supposed to be turned upside down for a period of time. Am I wrong about that? or does it even matter? They look beautiful by the way. 🙂
This is how my mom always did tomatoes. She also didn’t blanch or peel. We would make the tomatoes and go play cards as we waited for the jars to “pop”. We would get ridiculously happy about that sound. My mom passed away last year so watching this video is somewhat bittersweet as she is no longer here to be in the kitchen with me. Thank you for sharing this video.
I am in my 70's, I have my grandmother's old Kerr home canning book and it is one of my most valued possessions. I grew up with these old methods, no one was ever sick.
Oh my goodness!! A Kerr book from 1943! How fun!! That book would have been used during WW2. That book is a treasure 💖
Open kettle canning is very common in Europe. I do all my jams and tomatoes this way. But I freeze my tomatoes first, so the skin peels of and I can separate some liquid.
After I finish canning my tomatoes, I just stare t them. They are so beautiful. The red is magnificent. They are the most beautiful of anything I can.
I do that too! Even ugly chicken! Drives my DH crazy because I don't put stuff in the pantry for at least 4-5 days. I keep it on the counter so I get that little bit of pride and accomplishment a couple times a day. I tell HIM that it's to check the seals and make sure they are good before I put them up, which is true, but I just love to see the food I grew for my family, all cooked and shelf stable!
My great grandmother came right from Italy I can still remember being down in her basement kitchen watching her do this very same thing 🥹
I learned the open kettle method. However I core and blanch them to remove the peeling. I have jars, lids,rings and tomatoes all very hot. Then I fill jars, wipe and add lids. I rarely have a seal failure. Continue bringing the old ways. It's how I learned from my mother. I'm 79 , still garden and preserve.
My mom open kettled a lot of tomatoes. She usually did it when she had small amounts of tomatoes, not enough to make a canner full. They always came out perfect and no one ever got sick from them. I really don’t understand all the new guidelines about canning. I suppose it depends on how fastidious you are about a clean working environment. It’s important. I love how thorough you are at cleaning the canning area and the vegetables too.
Thank you for sharing this. My mom had that cookbook. I wish I had it. I have no idea where it went.
You are such a sweet person and I enjoy watching you can. Thank you ❤🙏
It took me 60 years to realize that all the guidelines mean job security for the government employees the develop them and update them as they see fit 😊
One quick tip - as soon as you put the lids on, place them upside down for at least 5 minutes, then right side up to produce the strongest seal :)
💯
Not only does heat the lids, also helps sterilize the lid.
That's how my granny and mom did it...upside down for a few minutes. Then they would turn right side up and cover with a few towels to hold in the heat. That's how I've been doing it too.
@@leaannebrummett9159 🥰
I did this just by instinct. Thank you. I put on cookie sheet , upside down.
Ancient techniques that have worked for generations before the FDA .
USDA?
Same. Haha
@@SuperBroop Not finding fault, just asking if that’s what she actually meant.
I used these methods with my grandmother who grew up during depression. We always had vegetable gardens, animals and herbs for medications. So this video was a normal way of life for me.
@@cynthiafisher9907United States dept of agriculture
Something so satisfying about freshly canned foods on the counter or table. Great work!
Here in Germany they do it that way too. The fact that it works is due to the acidity of the tomatoes and when bottling the temperature must not fall below 85 °C. That's why you have to close the jars quickly. And under no circumstances should any herbs or spices be added. No onions either. Then it works fine.
I do it with my salsa and it has works no problem for years and years. 🤔
@@stephiebosqui3473 and spaghetti sauce I do too.
I like this method, I heat the lids first . Also had the lemon juice.
1:22 duude!!! Thank YOU! ❤ I was looking all over your channel for this specific cookbook because you brought it out one time and I looked all over the Internet and couldn't find it ,,,I'm so grateful that you mentioned it again because i will be buying it! Thank you! From the central coast of California zone 10a - Nina 💓👏🤩
That is how my grandmother canned tomatoes. Brings back so many good memories.
Very well done! Anybody who gets this excited about one of the simplest, yet underappreciated things, is my kind of person!😊
I love this method!!! Back in the day it was always done this way… & it’s so easy!!! I’m 71 and still doing it! I actually have a pan on right now cooking… the beauty of it … you don’t have to have a truck like ad of tomatoes to can… whatever comes on you can do it in small batches!!❤️. The only thing I do differently these past few years is instead of putting my jars in boiling water…. I sterilize & get them hot in the oven. I think it’s easier…😉
These video’s should have a love button ❤ Thanks for sharing!
I remember my Mom and her older friend both doing this when I was young. Not sure why she stopped doing open kettle method. Thanks for sharing/teaching others. Happy canning.
This blue color shirt looks beautiful on you. Really a great color for you.
Oh my word! I pick up these old canning books as well! I have the exact one you showed!!!! I love it! I thought I was the only one that has an old time canning book collection!
Open kettle canning is the only way I’ve ever done my tomatoes. Thanks for sharing
I grew up with this and still do tomatoes this way! Awesome 😊
@@paulabroberg3220 Do the lids and rings have to be hot as well? I usually sterilize them in a small pan of hot water before water bath canning. But I really like this method.
@@bongocowboy9571 I actually put it all in the dishwasher, bottles rings and seals, just before being ready to bottle up, on the quick rinse cycle and no soaps. Makes everything hot and softens up the seals. If you don't have that option, just boil some water in a little pot, take if off the heat, wait a couple minutes and then put your seals in there. Leave them in there and pull them out as you need them. I use a clean tea towel just for that and have it over my shoulder. You need to have it all set up ahead so things can go fast. I have been doing this method forever, even with my salsa and never lose a jar or a seal. I also use it for my spiced pickled beets but you have to have magical hands to handle the hot beets. Even if you don't seal a jar, here and there, just pop it in the fridge and use them up first. ☺
Ruth zimmerman has a ketchup recipe that is open kettle.. it is so yummy!!
Got to have books which is knowledge and wisdom and don't need any Internet
@@SuperBroop Yes my friend never lose a chance to learn something new
@@earlshaner4441God bless you , I knew what you meant , as we all need to start writting recipes down , important information we learn , ( I've done that for several years ) I'm 58yrs old and still learning and we never know if or when something could happen ,and we wouldn't have access to the internet, so being prepared and saving books is highly important.
God bless you
Mrs josette
Montgomery county, Texas 🙏
I am so excited! I put an ad on our local buy and sell website and I am getting about 7 of the old Kerr preserving books like the one you showed here. All I had to do was pay shipping, which was ridiculous but still worth it to have these in my hot little hands. Lol
I love my book, preserving God's bounty! I am very appreciative you shared with us.
Where do I get it
@@andreajackson3299 There should be information on her site where to order it from
@@andreajackson3299 It was on a website. I can't find it. Ask her for the site? bless
I ran out of quart jars last summer, so I used this open kettle method for tomato juice in half gallon jars. The only thing I did differently was to keep my washed lids in hot water until I used them. I plan to do it again this year. I also have that stainless funnel and strainer set from ForJars. Such good quality, and I love it!
I enjoy your videos, and always look forward to the next one.
Thank you , once again for such great content .
Our ancestors did this 👏.
God bless you ,mrs josette
Montgomery county, Texas 🙏
You did a great job, love watching you so encouraging
That is how I have done tomatoes for years never had a problem.
I really appreciate you showing us this canning method,l will do it your way.also my mother did it this way thank for this video .🇨🇦🍅🍅🍅🍅🍅🍅♥️♥️♥️♥️
When in doubt cut it out. Thanks this is going to help me save a lot of food before I can save up for a pressure cooker.
Thank you so much for this recommendation. I bought that book. It is amazing. Every cookbook should be designed like this one. spiral bound with a rating system and space for any adjustments to make notes with each recipe. OK she meant may have went a little crazy with the ketchup recipes lol but it’s very well written. It’s not vague. I love it and I am definitely making one of those spaghetti soup recipes
What about the watery leftovers? Can they be canned? Why did you take out the white part? Are the seeds left over in the heated pot viable to save for seeds next year? Is it okay for some tomatoes to be above the liquid? Thanks in advance to anyone who answers any of these questions and I love/appreciate this channel! Because of awesome videos and community like this I finally jarred my tomatoes this year. Thanks so much
Oh boy , oh boy . Another recipe must do ! Thank you for what you . 😊God bless you and your family 🙏🏻
13:49 I'd have a potholder glove on my other hand, holding that jar, and an apron on. Cuz I'm such a klutz!!🤣😂🤣
Great resources you shared, I just canned corn and there is little liquid left on the top, nervous about eating eat, should get those canning books. Cheers!
You are my go to girl every summer!! Thank you for what you do❤❤
Did you add any salt or lemon juice to each jar or was it just plain tomatoes?
Thank you for the video. I agree that they are beautiful and I cannot wait to try this method once plum tomatoes are plentiful. I am looking forward to your next "lesson".
I wash all my fruit and veggies depending on what it is with either a vinegar wash(soft fruit) for 10 minutes or I'll scrub with Dawn dish soap apples or lemons and oranges then use it. I have taught all my kids to do that too.
There was a study done that used special veggie washes and vinegar and baking soda, they found that baking soda works the best to take off pesticides, if that’s what you’re trying to remove.
@@cynthiafisher9907 not pesticides but unclean hands and germs. Good to know about baking soda. I appreciate it
I wash my veggies and fruit with dish soap too.I been doing it for years!!😅
I like to use baking soda, it washes everything off really well plus it neutralizes certain bacteria and kills them. Baking soda is an antibacterial that’s why a lot of people use it for cleaning around the house. Great job ladies.
❌⭕️🙏🏽♥️
My Mother-in-law is 80 years old. Her Mother taught her to open kettle can. She cooked the tomatoes until they quit putting off foam. The foam was skimmed off and discarded. One the foam quit appearing they are ready to can.
Thank you so much for this video! I have open canned other things but not tomatoes. Love it!!!
Good morning from Syracuse NY
To all those who might want to come down on this method: this is exactly how large production companies seal their jars. EdSmith, PC, etc. They all open kettle can their ars. I have this information from a very close family member that was an exec in food development/production. These companies do NOT water bath, steam, or pressure can their jars.
Beautiful looking tomatoes..so fresh
I used to do this years ago..with my tomato relish as well.. very hot produce and in jars.. seals fine and last safe to eat
I have seen the Italian method and they turn jars upside down.
If the tomato soup has already been boiled, no reason to boil it again in the jar. USDA doesn't care about wasted gas. It doesn't take much effort to keep a book "in print" online on amazon. What do they achieve by boiling tomatoes specifically for 20 minutes? Surely it depends on what consistency you want, and you need to keep boiling to maintain sterile temperature for as long as it takes to ladle.
Thank you for sharing these videos. Old school Italians do it this way too. Still a big thing to do every summer with family there, out of the big cities. Where did you get that big box of organic tomatoes???????? Everything is sprayed with...a LOT of chemicals down here in GA. There are no farmers stands with organic anything, here. :( THANK YOU FOR SHARING YOUR BOOKS TOO!
My grandmother and mother and aunts did this method . I bc will say this jars lids better be sanitized well
Neat video! I just ordered the Kerr book to give it a try 👍
thank you for sharing. Is this only for diced tomatoes you can do this way?
I plan on trying this! Thanks for sharing!
I use open kettle also. What I don’t yet understand because no good reason is ever given is why not other cooked things. If I make a giant batch of chili that’s been on the stove for an hour why not open kettle. Anything that will be re-cooked when you open it, why not? Why not chicken noodle soup? Why not goulash? Why not bbq pork?
Plain tomatoes are high acid.
@@lindachandler2293 I know.
I feel the same way. I don't understand why if jars are sterilized at 10min and water only goes to 212 degrees before becoming steam...why do green beans need waterbathed for like 2hours. I mean the water doesn't get any hotter. I would expect 30min to be plenty.
45 at most. And I use a steam canner..steam is hotter than water so wouldn't they need less time than a water bath.
Then the soup thing. They say ham can't be canned..unless it's in soup. Um THAT doesn't make sense at all.
@@ArtistCreek yes. All I’m looking for from anyone is a common sense explanation of why not. Even the whole “botulism” fear tactic doesn’t make sense in its totality.
Thank you so much for this video. Just to double check, you did not add anything to your tomatoes?
thanks for the code on the book, I got mine in a few days ago
Is there no need for lemon juice
How long did you cook the tomatoes? Do you bring them to a rolling boil and put them in jars?
There is an enzyme on the tomato skins, even old time Italians and my great grandmother skinned her tomatoes,
9/23/24
I just love the channel. I have a question? Can I start out with thawing out frozen tomatoes from my garden with the open kettle method?
I do open kettle canning with apple butter everyfall
I love your videos and great information
How long will this open kettle will last for long term storage. Also can I can meat as well ? I have seen the same method but with meat. Is it safe ?
Can you use the open kettle method if making Marinara sauce?
Great video,,how long did you cook the tomatoes,you didn’t add any salt that I seen
I have an original Victory Garden Kerr canning book.
I love this idea
Searing hot can mean different temperatures to different people. Is there a certain temp that needs to be reached in order to kill bacteria and pathogens? Is there a length of time you need to hold that temp? Thank you!
I was taught to put towels underneath the jars when I learned and over the jaws when I learned hot jars hot food and hot lids I have never had a fail in over 6. Or 7 years ! I do not skin or Blanche my tomatoes either! I washed my tomatoes with vinegar in the water and cut out any bad spots. Did you buy your tomatoes from a man on the Hossler road
Just putting my on to boil after spending all morning prepping, milling and draining the surplus water off. Started of with 2400 millilitres of juice. After draining I got 1200 mil left before boiling. Aiming for 3 300 mil jars of finished sauce.
Question...what do you do with the clear(ish) left over tomato water?
Actually got 4 jars. Yeah. Took ages to ping tho they're still sealed this morning so all's good.
I don’t even bother dicing my tomatoes. They come apart during simmering. I’ve always canned using the open kettle method! I’m old!
Does the Amish cookbook have pressure canning or all wb canning? I am wanting all wb canning cookbook. Also where can I get those other old cookbooks, what where they? Thanks.
Can you list the books you have? I would like to try and find them. 😊
❤❤❤❤❤❤❤❤❤❤ I have done it works. I didn’t kill my family. It was in the 90’s.
Where in the world did you get those jars!!
Interesting very interesting. Thanks
How long have you been doing it this way? Do they ever spoil?
Juice & skins of the tomatoes what did you do with those ??? I would can my juice !!! Plus tomatoes skins would put into a bucket with lid on it 5 qt one to refrigerator until almost full!!! Then take it out in the morning & add water to it to cover then cook until it was thick !!! That was my sauce of tomatoes then can those up then !!!
I would consider this but would absolutely add a few cups of vinegar to that wash water because water can not clean them..if there is any weird bacterium on them...whats going to kill that.
Can I add whole garlic cloves?
Can you open kettle salsa
Could you hold your jars at 200°F in the oven instead of in the water bath? I dont have 2 big pots, but I could keep them in the oven. I just wanted to get others opinions who have been doing this much longer than I have.
Yes, i do it with my jars from the oven for the same reason. Never fails.
@@gingirelblabla thank you so much!
Same here. I put six jars at a time on a cookie sheet and in the oven at 200F degrees for at least half an hour
Beautiful 👍👵🏻❣️
Do you heat the lids up before putting on jars?
How long will they keep in your pantry?
I’ve been looking at different methods to do my tomatoes and everything I saw said you had to add salt. I did not know if that was for preserving or taste it would appear it was for taste. Can anyone confirm I can do this method or water bath with just tomatoes? No salt.
You can.
@@silviamagda thank you very much, no salt it is.
I leave the juice in. We called these drinking tomatoes, even though they were used making soup and such.
What is the shelf life with this method? Probably a mute point b/c canned tomatoes go fast off the shelf but would be good to know. Thanks. I enjoy all your videos. Very instructional.
At least a year. In a cool dark place. We do this all iver europe.
I'm guessing I can't get the book for 10 cents anymore? 😊
I looked it up and it’s 1945, is there also 1943?
I am definitely getting it!
Thank you for sharing
I have done my tomatoes like this for years, no problem. I am trying to find out how to preserve my sun dried tomatoes done in the oven that doesn’t need to go in the fridge. Hope you can help. Thank you
Elliott homestead has a video on oilpacked tomatoes
What is the shelf life?
Does anyone know how long you cook the tomatoes for?
Help is it the Kerr 1943 or 1945?
So no lemon juice? Great video.
❌⭕️🙏🏽♥️
Just got two case of tomatoes 1 bushel gonna can by your method. Thank you
hay just bought the book
I thought they are supposed to be turned upside down for a period of time. Am I wrong about that? or does it even matter? They look beautiful by the way. 🙂