Easy Tomato Canning Method
It looks like work to me….Hubby brought me home 2 bushel of tomatoes to can, he got a good deal $15 for all of them. I told him I didn’t really have time to can right now but he offered to help so I guess we will be making spaghetti sauce and crushed tomatoes this week. It goes fast with one washing the tomatoes and the other person juicing. We can do it all in about an hour but then the real work begins. Simmering sauce for hours and filling jars.
I still do my tomatoes the old fashioned way by canning them in the oven. I know, I know the experts (whoever they are) say this method is not safe but I have been doing it this way for 20 years and haven’t killed off a family member yet with my tomatoes. It’s so easy and you can do a whole oven full of jars at one time.
You fill your jars with the tomatoes and put them all in your oven, turn the oven on to 250-300 (depending on how hot your oven is), once it’s preheated turn the oven off and let the jars remain in the oven till cool. I normally do it in the evening and leave them overnight. My jars always seal, and we eat them all year long. Please dont’ send me over any hate mail if you don’t like my method, but this is how I have been doing it for years and it’s what works for me.
I have spoiled my family with homemade spaghetti sauce and they won’t even eat store bought anymore. If you’d like to try making my sauce just click here for a printable recipe. Well it looks like I better get to work before hubby has it all done without me 🙂
Do what works for you and not what the so called experts say. There is nothing wrong with the good old tried and true old fashioned ways of doing things.
I used to make sauce etc but now just freeze sections of tomatoes to add to soups and casseroles and stews over the winter. It’s another lazy way but it sure does work. I don’t even skin them, as when you add the frozen tomato to the hot liquid the skin pops right off and floats to the top.
Linda I love the lazy ways. They work and why make more trouble is you don’t have too. I may have to borrow your freezer method. Thanks for sharing.
I’ve never heard of this method Dawn, I’m going to do some reading on how this works.
Char, I can hear my jars sealing as I type. It’s so easy 🙂
I have never canned before. Do you put them in the jars with the lids on then bake? Not sure how long and all.
Carol I put the empty, clean jars in a cold oven and turn it on to 250, once it’s up to temp I remove the jars and fill with my warm tomatoes (that have been simmering on the stove). Put the lids on, put the jars back into the oven for 1 hour. After the hour turn the oven off and let completely cool. You will hear the jars start to seal. I just did 20 jars yesterday and it works like a charm.
Hi Dawn,
Glad you stick with what you know. What is the saying “don’t fix if it ain’t broken”! You need to start your own HGTV series called Creative Cabin Girl tired and true ideas. Have a great day my friend.
Kris
Kris, I would love my own show. LOL Wish someone would come around offering that.
My mom also used the oven method and we all lived, and even more to the point…we have been healthy all our lives. We also had raw milk and fresh eggs. I have a great oven roasted tomato sauce I need to post and share soon. It is super easy too.
Pam we also drank raw milk right from the cow but people now a days think that’s unhealthy. I’m so glad you all survived your moms canning method. LOL. My family is fine so far too.
I never knew about this Dawn..I am going to try it..can you do this with other things too??
Nancy, I only do this with salsa, spaghetti sauce, crushed tomatoes, and broth.
Tell be about your broth?
Hello Dawn,
What I was wondering was…I want to make your canned tomato recipe.
Now, do I just put the diced tomatoes in a pot and simmer?….do you add anything else to the tomatoes?…salt or juice , spices etc ?
Cheryl, yes in a pot to simmer and nothing is added in less you want to.
My mom and grandmother would scald the tomatoes, take the skin off, cut them in pieces and cook for about 15 minutes or so. Then they would put them in hot jars, add some salt, and place the lids on them. These jars sat on the counter until they sealed. No oven, no canner, etc. I’ve been doing it the same now for 40 years and have never had a jar go bad. But I think I will try the oven this time just to compare………
Susie my Aunt used that same method only she tipped the jars on their lids until they sealed.