#293847 - 08/12/07 09:32 PM
Buzzard _ tomato canning question....
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ADC
trapper
Registered: 12/25/06
Posts: 4445
Loc: Iowa
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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~
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#293921 - 08/12/07 10:27 PM
Re: Buzzard _ tomato canning question....
[Re: ADC]
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Tactical.20
trapper
Registered: 12/24/06
Posts: 1208
Loc: N.W. Iowa
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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
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#294071 - 08/13/07 05:48 AM
Re: Buzzard _ tomato canning question....
[Re: mike692]
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TexA
trapper
Registered: 12/24/06
Posts: 2079
Loc: Estherville, IA
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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.
_________________________
TexA
Member Iowa Trappers Association
National Trappers Association
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#294457 - 08/13/07 01:14 PM
Re: Buzzard _ tomato canning question....
[Re: Andy S]
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TasteLikeChicken
trapper
Registered: 12/22/06
Posts: 1937
Loc: Oregon
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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.
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#294465 - 08/13/07 01:20 PM
Re: Buzzard _ tomato canning question....
[Re: Andy S]
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CharlesKS
trapper
Registered: 12/23/06
Posts: 7035
Loc: Kansas,31,6-1,220,B/B NS
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put a birthday candle inside and light it
once the candle uses up all the oxygen you will hear the lid suck down and the candle will go out
thats how I do my salmon eggs
you can? you never cease to amaze me.
_________________________
without farm subsidies, you box of cornflakes will cost you 15$ 
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#294467 - 08/13/07 01:22 PM
Re: Buzzard _ tomato canning question....
[Re: TasteLikeChicken]
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ADC
trapper
Registered: 12/25/06
Posts: 4445
Loc: Iowa
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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~
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#294513 - 08/13/07 01:44 PM
Re: Buzzard _ tomato canning question....
[Re: CharlesKS]
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Andy S
trapper
Registered: 12/22/06
Posts: 5931
Loc: IN
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put a birthday candle inside and light it
once the candle uses up all the oxygen you will hear the lid suck down and the candle will go out
thats how I do my salmon eggs you can? you never cease to amaze me.
yep, works like a charm! Can't heat the eggs or you'll ruin them, most people freeze them for that reason but then they are NEVER the same.
Old candle trick has been the demise of thousands of salmon for me!
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#294703 - 08/13/07 03:53 PM
Re: Buzzard _ tomato canning question....
[Re: Andy S]
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Swifty
trapper
Registered: 12/23/06
Posts: 71
Loc: SW Kansas
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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.
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#294768 - 08/13/07 04:39 PM
Re: Buzzard _ tomato canning question....
[Re: KYBOY]
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snowman
trapper
Registered: 12/23/06
Posts: 3286
Loc: Michigan
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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.
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