You were asking last year how folks do it now-a-days (canning tomatoes that is) I told you I do it like mom always did... but you got other whippy folks saying how you have to use a canner or hot water bath or whatever... SO how did you do it? Did you take my advice and hot pack them or or go the way of the nervious nellys?

~ADC~

I bought a steamer bath canner from Gourney's, a little spendy, but you only use about a half inch of water in it. Last year was the first one in many years I didn't can tomatos, bad yield, not sure if this year will be any better.T.20

I use a canner for some things, not mater juice though. If the contents are hot enough they will seal themselves...I just got thru with 18 more quarts about 10 minutes ago..

I use a pressure canner. I didn't have a very good success rate just leaving the jars seal on their own. I think dad still does his that way though.

My wife fills and large "canning kettle" with water.

Then fills the jars with what-ever she is canning and places the filled jars, lids on top and lid rings in place. Water level is up to the level of the threads on the jar.

Bring the water to a boil and let boil for about 20 minutes +/-.

Remove the jars from the boiling water and sit on the counter top with a towel underneath them.

In time, as the contents cool, you should hear the lids "pop" and the flats will be pulled down as the jaw seals. It's done.

If you can flick the lid with your finger and you don't hear a distinct "tick", the jar didn't seal.

Re-do the process or use the contents asap. Refrigerate a non-sealed jaw.

Be careful guys. Tomatoes can be very tricky to can SAFELY as the acid content varies considerably. It's the acid content that to a large extent determines the non pressure cooked/hot packed type of canning safety. So most reputable recipes will have some type of additional acid added, just to make sure. There is a difference in acid content in tomatoes by varieties,ripeness, and even if the vine was frost killed or not.

PRESSURE CAN them if you are unsure of the acid content or the recipe doesn't call for additional acids (usually citric acid). Hot pack isn't safe enough if you don't add aditional acid.

you can? you never cease to amaze me.

I'm living on the edge TLC. LOL Our familiy has canned hundreds of quarts of tomatoes the same way for probably hundreds of years. A little canning salt is all we ever add.

Core, blanch, peal, dice (usually squeeze), add salt, boil, put in clean jars HOT, place on the (BALL BRAND) lids that were in a pan of HOT water, ring tight, let cool, and store for years.

~DareDevilADC~

I boil everything but juice. I get it to a boil then put into the jars. Its seals fine. been doing it that way all my life...It sure dosnt hurt the pressure can the juice though. Ive just found it unnesassary over the years...

Buzz you animal! I make a little salsa every year but none of that fancy vegitable jucie cocktail stuff like you whip up. LOL

Whoa. Just because a jar seals, doesn't mean the contents are safe to eat. You have to kill the nasty germs, not just seal them in. Just creating a vacuum, doesn't make it safe.

Botulism bacteria grows in canned foods with low/no oxygen conditions, so all of it has to be killed before sealing it in, or have the acid level higher than it can survive in. Pressure canning (to get a higher temp than boiling water) is used when the acid content of the food is lower than the level that is safe to use, when canning with the boiling water bath method. The pressure that needs to be used depends on the elevation that the canning is taking place at, also. At my elevation, I have to use 12 psi on a dial guage canner, or 15 psi on a weighted guage canner.

Thats a good point...The juice I was talking about dosnt call for a pressure canning, only a boiling bath which brings the juice to a boil..According to the "Ball" canning books anyway.
Stewed tomatoes calls for 15 minutes at 10 pounds of pressure.

On a side note any saw how expensive pressure canners are now? Around a 100$..I just keep borrowing my moms,LOL

My mom bought me my own at a yard sale....but the seal is bad, and costs like 20 bucks to replace. So I continue to borrow hers as well.

It's just about that season...gotta get the kitchen done quick I guess...although I think i might can in the garage this year. Just use a turkey burner and keep all that heat outside.

You know we use to do all ours outside..Nothing like making apple butter outside in the fall..On a cool day its fun..

swifty is correct, the purpose of canning is to heat the air and contents of the jar hot enought to kill any bacteria inside and then seal out the air that could bring more in. Just because the jar seals doesn't mean you killed all the bacteria inside before it is sealed, BE CAREFUL.

If you look around you can pick up pressure canners for under $50.00.
Seals should be around $10.00.
I buy old National pressure canners and replace the gages,safety plug(if needed) and the regulator with a weighted gage.
Even though 7A and the 14 National canners no longer have a list of parts,I can fix them.
They may not be shinny on the out side and be stained on the inside, alittle elbow grease will make them just as good as new.
Better even!
I personally don't let a little greying or stain bother me.