Canning Tomatoes Without Pressure Cooker And Pressure Canner

Canning Tomatoes Without Pressure Cooker And Canner
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Canning Tomatoes Without Pressure Cooker And Canner

Canning Tomatoes Without A Pressure Cooker And Canner (Risk-Involved)

If you are thinking of canning tomatoes but you can’t since you don’t have a pressure cooker or a pressure canner, then you are wrong – you can still can tomatoes without them!

Before canning tomatoes, however, you first want to ensure that the tomatoes themselves are at a safe acidity level. From there, you can figure out what temperature to keep the tomatoes at. In the steps that we are discussing below, you can either use a water boil bath or a pressure canner, or even without both! We are diving into how to can them without a pressure canner or waterbath canning.

Warning: Pressure canning is more effective to kill the botulism potential.  The traditional tomatoes canning method below is NOT a scientifically approved method. Try at your own risk!

You are able to can tomatoes without a pressure canner because the acid allows them to reach a safe pH level for long-term storage and the cooking times will ensure that no pathogens survive.

Another Method: Water Bath Canning Tomatoes

Warning: Pressure canning is more effective to kill the botulism potential. Water bath canning Tomatoes is a traditional method and not a scientifically approved method. Try at your own risk!

In this recipe, we are making 2 pints of canned whole tomatoes, so be sure to adjust your steps accordingly if you are making a different amount. Here are the steps for you to follow when canning tomatoes without a pressure canner or a pressure cooker:

1. Boil a Pot of Water: Bring a pot of water to a state of boiling.

2. Fill a Large Bowl with Ice Water: While you are boiling a pot of water, prepare a large bowl of ice water as well.

3. Cut Xs into the Tomatoes: Use a paring knife to score the skin of the tomatoes with Xs.

4. Lower the Tomatoes into the Water: Be careful to lower the scored tomatoes into the boiling water. Let them stay there until the tomato skin begins to live around the scores. This will take around 1 minute.

5. Transfer them to Ice Water: Once the scores begin to rise, use a spoon to transfer them into the bowl of ice water for cooling. This should loosen the skin even more.

6. Peel Tomato Skins: Once cooled, peel off the tomato skins and throw them away or save them if you are planning to dehydrate them. Place the peeled tomatoes in a large bowl and wait.

7. Add Lemon Juice or Citric Acid to Jars: After peeling the tomatoes, add lemon juice or citric acid evenly into the jars and add salt if preferred.

8. Scoop Tomatoes into Jars: Once the jars are prepared, scoop all of the skinned tomatoes into the jars. Gently press them into the jars until there is ½ inch of headspace. To remove excess air, use a knife and slide it in and out of the jar.

9. Set a Rack at the Bottom of the Pot: In a water boiling bath, set a rack at the bottom of your stockpot. Fill the pot to the halfway point with water and bring them to boil.

10. Cover Pot and Let Sit: Lower the jars into the stockpot with tongues making sure the water covers the jars by at least 2 inches. Cover the pot, let it boil and sit for around 85 minutes, then remove the jars and let cool.

11. Secure and Enjoy! Simply secure your tomato jars and enjoy them whenever you need them.

Related water bath canning tomatoes video

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