really love your videos, my mother took the skins and put in the oven at 200 And let them dehydrate. Than would grind them into powder to add to her sauces. She too believed in no waste….lol 😀
I’m so glad to see your comment. Making sauce the other day I was thinking about dehydrating the skins for powered tomatoes. I’ll have to do some research on this. Thank you!
I used to can fifty quarts of tomatoes every summer. My mother taught me. You did them perfectly. I’m 72 now and I still would love to can a few quarts. My daughter never wanted to learn.
1. I just use a potato peeler to remove the skins. Quick for me and avoids all those extra steps. 2. I use citric acid instead of lemon juice. Avoids altering the flavor. 1/4 tsp per pint, 1/2 tsp per quart. 3. Some recommend adding salt for flavor. 1/2 tsp per pint, 1 tsp per quart. BUT ... do NOT use table salt; the additives cause cloudiness. Use canning salt (preferred) or sea salt as an alternative.
Thank you for making it easy and stress free video! I’ve watched others and people were talking about botulism, and that I shouldn’t use fresh lemon only bottled etc. I almost gave up on canning until I saw your video!
I just harvested our first tomatoes and came across this video. This is my first time canning tomatoes so this video was so helful, thank you & God bless!👍🤗🥰
Such a helpful video! Thank you for taking this down to a beginner level. I think I can do it. I have everything, including Citric acid to can these GORGEOUS Romas I have! There’s nothing better than fresh tomatoes, out of your own garden. The taste is amazing. Thank you for preparing this content and pushing it out. 😚
How are you not on the Food Network, or the Cooking Channel?😳 Don’t get me wrong, you’re crushing it here. You definitely don’t appear to be hurting. Recording studio kitchen, bomber equipment, restaurant. Sorry, I meant that as a compliment. I watch your videos orders of magnitude more than I watch either of those channels anyway 😆
TheVillainOfTheYear, First off, any herb you grow will be far better than what you can buy (unless you buy from someone who grows it). Second, "herbs" are the leaves of the plant; "spices" are the roots, stalks, berries/fruits of the plant. Herbs=soft, spices=hard. Now for the Italian "spices". Oregano - 1½ tsp Marjoram - 1 tsp Thyme - 1 tsp Basil - ½ tsp Rosemary - ½ tsp Sage - ½ tsp also try Cilantro - ½ tsp Savory - ½ to 1 tsp or Start with equal amounts of each and increase or decrease one of the ingredients each time you make it. Adjust it to your liking. Finally, you can grow most any of the herbs in your garden. Some of them do well indoors in a window that gets indirect sunlight. Some plants like Basil grow for awhile, then die out. That's because the roots get too thick. There are some spices like cinnamon that you can't grow outside of their natural habitat, so you will have to buy those. Don't cheap out, get quality hers and spices. Kroger and Aldi do not sell quality items. You can find seeds for almost any herb on Etsy. I have had excellent luck with everything that I've bought off of Etsy. Start planning your garden November 2nd 'cause March (when you plant your starters indoors) will upon you before you know it. Hope this helps.
I do my peeling similar but I don't take the core out until I take off the skin, I just put the X in the bottom of the tomato and drop in hot water until I see it wrinkle a bit and then transfer to the cold water, doesn't get the tomato too water logged this way.
One can use a ph strip to double check the acid, don't just guess if there is enough acid. A high acid level (pH of 4.6 or less) prevents the growth of Clostridium botulinum bacteria which causes botulism.
Yes! I use citric acid to avoid having the taste altered by lemon juice or vinegar. You cannot assume there is enough acid in today's tomato cultivars unless you are using heirloom varieties (I would still check it or just go ahead and use the citric acid.)
Hi billy I make tomato like you except boiling jars. Also add salt in tomato. I think washing them in mashine is enough to be strilized. I pour hot hot tomato in them and put leds and make them firm and put it in room temprature at least 6 months without spoiling. I also dont boil jars with tomato ! By the way, not reped tomato makes it more yammy
Never added lemon. And it's worked for decades for me like legit I've found old jars from like 2008 and used them, damn good. Must have been the year I had fresh sweet basil cause it was very sweet compared to later batches
Thanks for showing your real garden tomatoes with blemishes and cracks I am so over the videos with these perfect tomatoes that are so perfect so not real life!
I have to pick my tomatoes as soon as they have color. I have problems with raccoons, possums, deer, and more. The funny thing is when I catch a raccoon eating a tomato while sitting in a chair on my back porch. I love canning. Thanks for sharing.
Holmer188, It's a year late but... Try sprinkling cayenne pepper on the tomatoes. Don't sprinkle them when wet or damp, as the pepper will tend to stick. Don't sprinkle any flowers or the pollinators will avoid those flowers. Use the cheapest cayenne pepper you can find; don't waste the good stuff. You can do the same with other vegetables (and trash can lids)Hope this helps.
I think the reason it is recommended to use the lemon juice (or citric acid) is that many "modern" tomato varieties have been bred to be less acidic and more sweet (to appease the modern sweet tooth). Without adding something acidic the risk of not killing botulism and other bacteria can increase. That is what I have heard. We add lemon juice when canning tomatoes (and no sugar) and do not find any unfavorable flavor issues.
I'm so glad I don't have to add the lemon juice or citric acid. I have San Marzano tomatoes and my understanding is that the best tomatoes commercially canned, do not contain either of those.
Great video. Harvested about 15 lbs of tomatoes this week and about to can them, first time ever! Your instructions are clear and simple!! Question, is the peeling of the tomatoes necessary? There is also flavour in the skin. Nothing but good soil and water was served for my tomatoes.
One very important note since he’s following USDA and NCFHP guidelines-REMOVE the rings for shelf storage after they’ve been canned. Rings left on can create a “false seal” so we think the canned food is safe but it may not be. The sealing compound on the rim of the flat lid is where you want the true seal.
Yo soy un fracaso cosechando Tomate, pero a principio de año que estaba barato compré extra para conservar. De momento vamos bien. Sigue vivo y pronto a usarlo, ya que el precio del tomate está por los cielos aquí en mi país.
Canned tomatoes are the best! Can I offer some advice though? Always add the lemon juice. The acid level is KEY in preventing botulism. Tomatoes nowadays are bred with lower acidity levels. You don't always know the acid level of your tomatoes, so better safe than sorry. Also, ALWAYS process the jars. Just putting hot food in a jar isn't enough, even if that lid "pops." Canning is fun and a great way to preserve your harvest, but should always be done safely.
Finally someone telling me I don't have to add lemon juice. It absolutely changes the flavor so I wasn't going to do them this year after I wasn't happy with last years! Thanks!
Thank you for this episode. What kind of tomatoes were those? They look like heirlooms, which are my favorites. I’ve built two raised veg beds and was going to plant tomatoes. I’m here in central Florida. Thank you again
I love my mother-in-law's old food mill with the wooden thing. It's probably 70 years old. I don't peel tomatoes or apples for sauce. Just wash, core, cook, press through the mill and jar. The food mill removes peel and seeds. Process or put them in the freezer.
Easier way to sterilize jars is to put them in the oven and set the temp 100C (about 200F). Keep them in the oven for 10-15 min at 100C. Turn the oven off and take the jars out once you are ready to use them.
This is how mom did her juice but I’d rather just can the whole thing , she never added anything but a little salt then when she cooked them put the amount of sugar in that she wanted
Tomato varieties can really vary in acidity and sugars and so testing for acidity is a wise preventative of deadly botulism - not worth dying. Botulism grows in a no oxygen environment which is why the acid level is so important. Better safe than sorry.
Fyi tomato ph has changed a lot so many types are either just below,on,or a bit above the safety PH to prevent botulism.. Why acidifying is recommended..
You didn’t say if the lid should be on or off as you simmer them. I kept the lid on and now I’m thinking that perhaps it should have been with the lid off ? Looking back at your video it would appear that there is a ring around the inside of your pot that indicates evaporation may have taken place by as much as an inch and a half or so so now I’m thinking I should have left the lid off. Well, damn, I hope that if I continue cooking the tomatoes longer to reduce some of the liquid that it doesn’t harm the flavor?
The amount of acid varies from one variety of tomato to another, if you used testing strips you may see they are not high acid enough. You need to add that acid, yikes.
This is not true. As long as they’ve been processed they will be ok. If acid needed to be added you would see that as an ingredient on every canned tomato on the shelf.
You are making too much work for yourself. Cut the stems out of the tomatoes and half them, (skin and all) chop them - I use a chopper (by Gorilla), and throw em in pot. Cook the tomatoes down until all of the water has evaporated or cook for a shorter time and pour off the juice. Add a teaspoon of sugar and some Italian seasoning toward the end of cooking. I use a hand blender at the end ; you don't see a seed or any tomato skin - anywhere. It is thick and yummy. No blanching, no ice water, now peeling... easy peasy.
There are various methods for bottling tomatoes. Yours sounds horrible, pouring off juice, and adding sugar and seasoning and using blenders etc. Sugar added yuk
If you process 10 min or more in boiling bath water you dont have to sterilize the jars and lids. Some flat lids do not require heating up anymore, so check your supplier. Great video, glad you mentioned usda snd nchfp for safe canning!
True, but also if you're hot filling the jars, might it also be a good idea to slowly bring up the temp of the jars themselves to reduce the rapid change in temperature of the glass, which could potentially cause cracking?
