Canning Tomatoes WITHOUT a pressure cooker and No Water Bath - UPDATED | Useful Knowledge

Personally, I’m not comfortable with this method, but thanks for not being judgmental about it. I agree, people have been doing it your way for decades, and the risk of contamination is minuscule. I’m just a belt and suspenders guy so I water bath my tomatoes. I also add a bit of lemon juice, which again, many people don’t think is needed. So be it.

Is it the same at 8000 feet above sea level? Or do I need to pressure can them?

Why no citric acid??
Is that safe?

Can I add sauteed onions & peppers to this if I also add 1 Tablespoon of lemon juice? Will this be acidic enough? I like to add it all at the same time so it's already done when I add it to my dishes.

Why would anyone put their family in danger of food poisoning by following this dangerous method? Botulism cannot be seen, smelled or tasted....but its effects can be horrible. If you DO insist on canning this way, at least let people know so they can choose whether to eat it or not.

You don’t tighten them too tight because your lids will not seal correctly. They will pinch.

My mom taught me to can just like this but we never turned them up side down.

This is my first time canning. We had a lot of tomatoes this year and I have been cutting them up n putting in freezer but I am getting too many. Gotta make room for our venison this fall. I followed u to a tee but some ppl say use some lemon juice but you didn’t so I didn’t. Is there a reason why u skip that? Being a beginner I’m trying to understand this canning stuff. BTW love ur video!

that sa what my mom teached me :)

Just what I needed as all this boiling in a water pot for 45mins was too messing about for me!

Hi great video. Can you please tell me how long the tomato saue lasts using this method.

Canned that way all my life....and I am 70.

Can I add a teaspoon of reconstituted lemon juice

OMG!!! This process is wonderful. My kettel canning jars look 100% better than my pressure canning and water bath jars. I will be kettle canning all tomatoes for now on. What other food can you kettle can?

Thanks for the vid, I have a few things to say in the interest of food safety. I add salt and lemon juice when cooking down. It lowers the boiling temp so you can process more faster. We do 180-200L / year here and I don't have a barrel setup up yet, the turkey cooker may burn the bottom.
The average boiling point I have found is 88 degrees. Far too low to kill Botulism HOWEVER I have cooked my tomatoes in a BBQ at 400 F prior to processing.
My mother did not use a canner ever, I am 46 and had my first jar failure and that is due to a rusted lid. I would not recommend turning the jars upside down to sterilize. It they were boiled they are sterile and the acids will attack the lids especially in pickles. I have had brand new lids that are scratched and metal lids have been downgraded to 1 year storage MAX. I am currently back to glass lids on my fruits and juices and there were problems with the reuseable seals for the plastic lids with a mix up in suppliers where the seals are only good for one time use. The metal lids are NOT the same material they were 40 years ago. The coatings inside do not last.
Common sense prevails, I'm just offering some points for discussion and not trying to pick apart the video, they are doing a great job here! Also use lemon juice or vinegar for ow sodium diets.

Did I miss it ? Do you have to add lemon and salt?

I'm a beginner, How can you tell when they have sealed?

Thank you for the informative video. Three questions. 1. If the jars don't seal is it because the lids were not hot enough? 2. Are the tomatoes still viable the next day having sat out overnight without a strong seal? If I messed up with the jars, somehow, could I still put them in airtight bags and freeze the tomatoes?

It all comes down to science: Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you with a piece of fruit that's mushy and mealy.

Thanks I Appreciate your skills …

AHHH! I just watched your video. Someone told me about this method. I am new to canning. I canned some before I saw this video. I did not boil the lids, nor did I add salt. They all pinged within 10 minutes. Are they safe since I did not add salt or boil the lids?

😊

Canning with jars ?? That's new. 😂!!!

Thank you for sharing. Im just learning this and really enjoyed how u explained the process. Thank you. Have a fantastic day.

Thank you!

Without the water bath, how long will these stay on shelf and be good? ;) thanks for the information!

Sorry what lol

Hat a beautiful sunrise!

This is the only way I can all my fruit , juices , jams ,preserves. I have never had any problem in 40 years of using this method......great to see your video !

How long do they stay good for on the shrlf?

I love this process and will start using it. Good Job!

I understand why he puts the tomatoes in the fridge over night so they will cool , otherwise you can heat them up and place them in cold water and peels come right off easily.

how do I know when they are perfectly seeled?

The onion carrot celery can be sauteed in pot then the jarred tomatoes can be added in.

Canning tomatoes is a matter of EVERYTHING MUST BE VERY HOT. JARS IN OVEN FOR 20 MIN ON 220. LIDS IN SIMMERING WATER. . TOMATOES SIMMER FOR AT LEAST 20 MIN. WIPE JAR TOP BEFORE PITTING LID ON. ADD A PINCH OF SALT. THATS IT. I'VE BEEN DOING IT FOR 30 yrs. UsE A JUICER TO PUT TOMATOES THROUGH tO MAKE SAUSE. IT TAKES OUT ALL THE SEEDS STEMS AND EXCESS SKIN. THE SLUDGE THATS LEFT OVER I put through again with a little water.

Did you stir the salt in after you added it?

Just wondering: can you add salt, pepper, basil, Parsley and oregano to the tomato mixture? Also, some say to add lemon juice from concentrate to up acidity. And play it safe. Is this true?

I use the oven method but I do them one at a time so no cooling happens. Jar then fill then top then ring then in a cardboard box with a towel over it .

I'm doing this method this year other than I don't turn them upside down, especially with these cheap lids anymore, they rust too easy on the inside, and I've lost several jars of my pickles and pickled peppers open kettling and turning them upside down the rust eat into the rubber seal causing it to fail, so I've stopped the upside down and just make sure everything's good and hot and immediately place lid and ring and then cover with a heavy towel to hold in the heat.

Thanks for turning down the music.

I love the skin

Will leaving the skin on reduce acidity or is it a matter of preference?

Thank you for this valuable information! ❤🍅

Are they shelf safe with this method please

Wow this looks like a less work way to do tomatoes. Probably too late for this year - - but will use next year --

This is not a safe method! The point of the water bath method is not just to seal the jars. It's to kill microbes, bacteria, and molds. This method does not do that! A sealed jar is not necessarily a safe jar. I've been cleaning for 40 years and I wouldn't take a chance on using this method. Why would you take the chance.

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My grandmother always did it this way. So do I.

I was advised to add 2 tabl. Of lemon juice to each jar to help preserve it. Do you think that is necessary?

I used to be terrified of giving my family botulism until someone in the comment section of another tomato canning video directed me to the FDA website. It turns out that 5 minutes of boiling kills botulism bacteria and inactivates the toxin. The reason we need to pressure can low acid foods is the high heat in a pressure canner is needed to kill the spores (basically the eggs or seeds of the bacteria) which can survive in boiling water.
I'm still terrified of botulism because it's my idea of he!! on earth to be completely paralized, right down to my eyeballs, for weeks or months, but now I know that I will be safe if I boil my home canned food before serving it.

Just to clarify, putting tomatoes in the refrigerator causes the texture to become grainy. Some people find the texture unpleasant but it only matters if they are eaten raw. If you're cooking them, it doesn't effect the end product at all. Refrigeration drastically slows down the ripening process and allows them to be kept much longer before processing, which is helpful when you need to gather enough to do a canning session.

Just tried your method step by step as you show in the video. My first spoonful into the jar cracked the jar instantly! Do you think the jars were faulty? How can one tell if this is the case?