This is how I can 40-70 quarts of tomatoes every year, WITHOUT a WATER BATH. I have been canning this way for about 40 YEARS (including helping my mother when I was young). I also use this method for canning salsa (with fresh garlic, onions, & hot peppers), dill pickles & sweet lime pickles. My mother also canned tomatoes, salsa & high acid vegetables with this method for decades. Some varieties of tomatoes need citric acid added to be high acid for this method (or water bath method). Test strips can be used to check for proper acidity (4.6 or lower pH). Check out my video using test strips: \r
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Always bring vegetables to a FULL BOIL for 20-30 MINUTES & keep boiling until ladling into the CLEAN HOT (215 degree) jar; Then cap with a hot lid & band (very near 212 degrees).\r
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Please only use this method of canning for high acid fruits & vegetables OR Jams & Jellies. DO NOT use this method for foods with meat in them!\r
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In the video I mentioned boiling for a minimum of 5 minutes, but in reality, its better to have it at a full boil for 20-30 minutes to not only soften the tomatoes, but to be sure all germs are killed.
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Always bring vegetables to a FULL BOIL for 20-30 MINUTES & keep boiling until ladling into the CLEAN HOT (215 degree) jar; Then cap with a hot lid & band (very near 212 degrees).\r
\r
Please only use this method of canning for high acid fruits & vegetables OR Jams & Jellies. DO NOT use this method for foods with meat in them!\r
\r
In the video I mentioned boiling for a minimum of 5 minutes, but in reality, its better to have it at a full boil for 20-30 minutes to not only soften the tomatoes, but to be sure all germs are killed.
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