How to Can Tomatoes in a Water Bath Canner 

The metal lids have rubber around the seals. If the metal lids didn't have rubber then the jars wouldn't seal.

@@StayGold711The simmering water is to make the rubber more pliable so it seals better.

That what I thought to I don’t use my canner on the stove like that good info

Ball canning video

if you don't it leaves a weird skin texture to your tomatoes, the sala gets chopped up in processor so the skins do also

@@caroljmartinez just pulverize them before you can them

No. Salt is optional. If you want to add it you can. However, you should not use table salt because it contains iodide. Iodide salts are not suitable for canning. Canning salt is just another salt like sea salt, rock salt Himalaya salt. As long as it does not contain iodide you can use kosher salt.

StayGold can this process be done with pickles too?

@@redinthethevalley no pickles have to be done a different way. Pickles as in pickles you buy at a grocery store in a jar, require vinegar and water at a particular ratio of volume. Check your Ball canning book, or go online to National Center For Home Food Preservation, or just Google "Canning Pickles UGA" it will take you to the usda and approved methods for pickling your pickles. See in reality they don't recommend water bath canning tomatoes anymore because most tomatoes don't have enough acid to allow for safe canning. They now only recommend pressure canning tomatoes. Since tomatoes are still high in acid but may vary, they still can be water bath canned if you purchase a product called citric acid which is for tomato canning. Pickles are a very low acid food.... pickles must be pickled in a brine with vinegar or else they would be unsafe to water bath can. That could make you sick. Do a search on learning high acid water bath canning foods and low acid pressure canning foods, and which low acid foods could be made safe for water bath canning using brine other wise known as pickling.

Rudeness isn't warranted !

@@suzanneenos5314 Now what in the world in my comment showed an ounce of rudeness, or do you just troll people years later for asking valid questions? University extensions never make mistakes like that. WIPING RIMS OF JARS needs to mentioned in case others are learning how to can. They need to know valid directions or else someone can become sick from poor canning practices. If the lids do not seal properly you can get a false seal and never know it. Don't call me rude because you didn't have the courage to speak up yourself!!! AND YOUR COMMENT IS RUDE! DONT YOU THINK YOU ARE A LITTLE LATE TO REPLY TO A COMMENT THATS OVER A YEAR OLD WITH THREE LIKES ON IT???

@@suzanneenos5314 get a life old cow KAREN. Now I am being rude. Have a great day 😁😁😁 next time find somebody else to start an argument with BECAUSE I AM NOT THE ONE. By the way.. TRUMP LOST

@@StayGold711 she did show wiping the rim of the jar clean before placing the lid on. What is debubbling?

@@StayGold711you were rude. There are ways of saying things, without adding things, such as the person’s education. Or that you think she has “lack of.”’

No, it's not necessary.

She said wash them in hot soapy water.

She used a dishwasher to wash them. Dishwashers has a sterlization setting on them that works after the wash and rinse cycle so you won't have to sterlize them again.. but don't listen to the goo roo above that said sterilization is not necessary. Yes it is when your water bath canning. If you wash the jars by hand and don't have a dishwasher, you can sterlize the jars in the water water bath canner while your setting up your tomatoes to go into jars.

Because after the process is over and you turn off the stove, your suppose to leave the lid on the pot for ten minutes before removing. Then after ten minutes take the lid off and let the canner sit another ten minutes. After that ten minutes is up, slowly start to remove one jar. If you hear a hissing sound, drop the jar slowly back into the canner and wait a few more minutes. Otherwise your jars will syphon. If it's red water you see in the canner, this is normal because the canning process is releasing the air from the jars through the lids. If there is a lot of red, make sure your putting lids on finger tight. Either way if the jars seal after removal of the jars from canner, the jars will be fine. However if you find a jar that lost more liquid than others ,use those jars food.

@@StayGold711 I understand that changing temperature (up and down) during processing may cause syphoning. This is definitely true for pressure canning. Therefore, I would avoid temperature adjustments while processing.

From my personal experience, my grandmother (from Italy) in her older age jarred her tomatoes chopped and raw, even with the skins on....only boiled the jars once processed. It was just an easier way to keep up preserving the garden at that age. We never had a problem an she made some of the most delicious sauces I've ever tasted out of those tomatoes.

How long did she can hers for? I know they say to do them for 40 to 45 mins but we have always only down them for 20 minutes and and have never had anyone get sick ever!

you dont need lemon juice if you add the citric acid, which they did put 1/2 t in jars before adding tomatoes

Hello, you only start your timer after the water starts it’s boiling. Have fun.

it actually is and they taste way better and you know what is in your product and where it comes from. Who wants food after its sat in a aluminum can for 3 years!?

@@kristinsmith7089 you are correct.. they do taste better .. I planted 17 Roma tomato plants because I decided you're correct.. 😂 I was wrong and admit it ..