EASIEST EVER Tomato Preservation

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Get step-by-step directions for this project here: homesteadingfamily.com/preser...
In this video, Carolyn from Homesteading Family shows you step-by-step how to ferment tomatoes for winter storage.
Stop making this so HARD! Food preservation doesn’t have to take a long time, turn out bland food or be hard work…. Check out these super simple, incredibly fast, amazingly healthy and Oh So Delicious Fermented Tomatoes…. Once you try them, you may never go back.
MORE ABOUT US!
We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcomeVideo
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Click any of the links below for instant access to free video training resources:
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Click any of the links below for instant access to these free downloadable PDFs:
5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take where ever they are to start a more self-sufficient lifestyle.
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Thrive Wellness Checklist- A simple PDF download for healthy living.
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Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
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Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
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Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
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Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
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5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
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Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
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Fearless Fermenting- A PDF on basic lacto-ferments.
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Fermenting Tomatoes- PDF download on fermenting tomatoes
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Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
www.schooloftraditionalskills...
Render Your Own Lard- PDF with instructions on how to render your own lard.
www.schooloftraditionalskills...

Опубликовано:

25 июл 2024

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Комментарии : 1 тыс.

@rose5150fl 5 лет назад

Food Network should give you your own show! Your a natural in front of the camera and everything you make .. looks so tasty!

@mostly_ignored536 4 года назад

Her eyes are too far apart

@commonconservative7551 4 года назад

you should post your pic so we can get some perspective

@neboknenim9429 4 года назад

@@mostly_ignored536 U R

@jordanmartin248 4 года назад

@@mostly_ignored536 are you like 12?

@doriswhite1348 4 года назад

She's very good; has a nice, friendly, personality and gives helpful information.

@Matthew-kg8nl 3 года назад

I tried this for the first time two months ago with Roma tomatoes from my garden, and just blended and had some of the cold sauce over chicken and pasta this evening. AMAZING! I’m glad I prepared more than one jar!

@Sabbathissaturday 2 года назад

Did you use canning jars?

@Matthew-kg8nl 2 года назад

@@Sabbathissaturday1/2 gallon canning jars with lids left fairly loose (as anything fermenting produces gas)

@wterrencemooney2718 2 года назад

Did you boil tghe water . ?

@Matthew-kg8nl 2 года назад

@@wterrencemooney2718 no, the water is not boiled. It should be clean (either bottled or non-fluoridated tap water)

@squizzyicetea 2 года назад

How was the flavour? A little extra zippy or..?

@lisakukla459 5 лет назад

I'm always struck by just how pleasant you are. Probably the most pleasant woman on RU-vid. The world needs more pleasantness. Thank you, Carolyn. I always leave your videos feeling better than when I arrived. More knowledgeable, too. I know how good cherry tomatoes are like this with a little basil, so I'm eager to do bigger ones and get into this raw sauce thing. Sounds amazing.

@cindys.w.8566 3 года назад

Sounds like you need new friends if you must come to youtube to feel good about people, the ones you are around might not be in your best interest?

@lisakukla459 3 года назад

@@cindys.w.8566 I'm not sure what about my positive and complimentary comment, which was directed to someone else entirely, would compel you to respond with silly straw man insults. Given the string of ugly comments you've left on this single video alone, I suspect this is just a projection, and would encourage you to consider the way your sour demeanor may be an impedance to your making and/or keeping friends of the higher caliber you desire. I'm sure whatever is at the root of your bitterness and resentment can be overcome with a little honestly and self-reflection. Take care now.

@blessedhomestead5025 3 года назад

Lisa, what a great idea! I am soooo going to do this with even my smaller tomatoes! Thanks!

@lisakukla459 3 года назад

@@blessedhomestead5025 I think you'll like it. I like to poke a hole in the little belly button where the stem was, to get the flavor throughout. Fresh or dried basil will work. Bon appetit!

@blessedhomestead5025 3 года назад

@@lisakukla459 def going to try the basil too! Thanks soooo much!

@clairgoecke8264 Год назад

Yes! Finally someone who said dark pantry shelf ! Super simple and exactly what I needed to hear! I have so much shelf space but everyone says put in the fridge

@kimette712 2 года назад

I did this in Sept of this year and 9 months later I stil have great tasting tomatoes! Thank you so much!!!

@Nastynifty 5 лет назад

A ziplocked bag full of brine works perfect for a weight. Will fit any jar and can be reused.

@RobinsFamilyHomestead 5 лет назад

Love that advice!!!! Thank you!

@tessbrex3823 4 года назад

Thanks for tip.

@bLackmarketRadio 4 года назад

Great idea.

@peaceonearth351 4 года назад

Good, advise. It would be more of a malleable weight.

@nobodyspecialdotorgrichard5971 4 года назад

Great idea! Thank you!

@MarysNest 5 лет назад

Hi Carolyn, So nice to see you! This was very interesting. I’ll definitely give this a try. I love fermenting and have done things like ketchup, salsa, etc...but have not fermented whole tomatoes. This is fascinating. And I like the idea of putting them in the blender and making a fresh sauce. Since I live in central Texas - and it can be quite warm here - I think I will refrigerate them once they have fermented to my liking. Thanks for the inspiration!! Love, Mary ❤️😘❤️ (So nice seeing you on the podcast with Melissa. The basil salt is wonderful!!)

@JimHanemaayer 3 года назад

Very common in most houses in Eastern Europe. First discovered this delicious treat in the late 1990's in Russia and Ukraine where they have used this method for hundreds of years. Common also in Belarus, Bulgaria, Kazakhstan, Uzbekistan, Poland, etc. Love them!

@amandaowens9022 5 лет назад

I'm glad I found you! Thank you for sharing your experiences with us. My family has been inspired by your videos to do some "townie homesteading" in our back yard. Thanks again!

@andreapetty1777 5 лет назад

I am so thankful to have found you. Thank you for taking the time to share all of your information. I'm learning a lot!

@danielperley7832 5 лет назад

Carolyn, I have to say your channel is AWESOME!!! You have the best tips and advice. Thank you for this video and thank you for your channel.

@darrenlowry516 5 лет назад

Thank you for all your food storage alternatives. The egg trick has worked extremely well can’t wait to use this for tomatoes.

@christinaoklaohio7926 5 лет назад

I love this idea I want to do this so much....I will let you know, I love when you teach us these things you are a great teacher. Teach us more. I look so forward to your vlogs.

@lifeonhuckleberryhill6052 5 лет назад

Ooh, I am anxious to try this! Thank you! Blessings to you and yours!

@alonnaaltman8794 5 лет назад

Love this!!! Trying it today for the first time! ❤

@rich5255 5 лет назад

I just found your channel today and watched a bunch of them. Fantastic videos! You do a great job. I do Strawbalegarden and love homesteading living. Love the canning the deer meat video. I hunt so that really helped in the making stews for the family. And I've never done the fermitting tomatoes. Love it. Thanks again for posting all this. Keep it up. Good job and I look forward to learning more from you.

@kathydittrich8034 5 лет назад

Thanks for sharing this technique! I've been binge watching all your lacto-ferment videos and can't wait to try them this season! I love preserving the harvest, but would like to spend less time chopping, peeling, heating, burning propane, etc. Can't wait to try fermenting tomatoes this summer-especially our cherry tomatoes and sun golds! Blessings from Wisconsin, Kathy

@dianaa8677 5 лет назад

Oh my gosh! Whaaat? Thank you" I'm going to try this! Asap 💖💋😄

@Mindmaid1 5 лет назад

You're so appreciated. Thank you!

@dragonscapes24 5 лет назад

I really love this idea! So amazing and simple!

@SimpleLivingAlaska 5 лет назад

We have really enjoyed your videos, can't wait to try this. Aiming to ferment most of our foods rather than pressure can or water bath. We love raw!

@blissful1689 4 года назад

Trying this in 2020 😊 I finally received my order of gallon jars from Amazon and already had some vine ripened tomatoes waiting for them. I’m going to add them plus some very sweet cherubs along with the fresh basil and garlic. Can’t wait to see how they turn out! Blessings from NC 👋🏻💕

@socloseagain4298 2 года назад

how did it go?

@forrestsmith3390 5 лет назад

You and your family are an inspiration. Thanks for what you are doing.

@carolynmoody9460 5 лет назад

Thank you so much!!!!! Love seeing you again.. Blessings

@Lulusnotreadyforthis 5 лет назад

I fermented some baby plum tomatoes last year and they were so zingy! Made a real change in salads.

@ghettomama4299 4 года назад

I 🖤 this!!! I don't think I'm a canner, that is so much work!!! Fermenting is fun!!!!

@debzyj376 5 лет назад

Wish I could have one right now! Definitely going to make them. 👍👌🏻😃. Thanks for your recipe.

@denisedonaldson342 5 лет назад

Would love to see how you use them. I see lots of fermenting and not once have I seen anyone eat them. Lol

@camdenswife 5 лет назад

I agree!!

@doriskimbrell1007 5 лет назад

SOUNDS GREAT. GOTTA GET SOME CANNING SALT.

@tastefultragedy 5 лет назад

watch her video on raw tomato sauce where she uses these!

@Christine-777 5 лет назад

:) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-noS52el_lJE.html

@tonyawhitten650 4 года назад

I know. I was hoping to see her use some of them or at least taste one.

@SpiritHawk 3 года назад

I’ve fermented for years but have never preserved whole toms like this. Great video! Thanks again!

@jeanetteclinger 2 года назад

I hope you don’t mind, I have a question about fermenting. I tried her tomato fermenting 2 months ago and they look great over all, but I’m afraid to try them because the kids are a bit bulgy and a dried salty drizzle down a few of them. Are they still fine? Also we moved to Texas in the middle of it all and they sat in storage for about two weeks. I don’t know his hot it may have gotten honestly. A little feed back would help. Thanks for your time 🙏❤️

@mtstream55n 5 лет назад

Your always showing us new things!

@gospelgal78 5 лет назад

I love that! I will definitely be doing that! I absolutely love your videos! Thank you and Lord bless you and your family.

@fainitesbarley2245 3 года назад

I just put mine whole in bags in the freezer. Absolutely fine for all cooking!

@audra7593 4 года назад

OMG just had raw marinara sauce...wow! It's a game changer. So good. I typically make good marinara sauce but I this will be my new way of making this. I can't wait to try this in a bloody mary, seafood cocktail, salsa, bruschetta etc. This is really fast and easy. Next tomato season, I plan on making several jars of this with my favorite tomatoes. I've seen other recipes included grape tomatoes and other bite sized tomatotoes. The only thing I did differently is that I took a skewer and 'poked' the tomatoes a few times, as instructed in other videos. I used Celtic sea salt, because I find the pink himalayan salt harshly 'salty' and I added pink peppercorns, whole peeled garlic and bay leaves to the brine. We didn't have basil leaves at the time and I was anxious to start. I did use fresh basil along with the tomatoes, peppercorn, and garlic to make the marinara sauce and it epic. The brine was actually tasty. Do you use the brine in recipes or drink it? I think it would actually be good with lemon, apple cider vinegar over ice.

@Winteryears 4 года назад

Excellent! I'm going to try this in a couple weeks. Thanks!

@susanforet2117 3 года назад

Oooooo! I can't wait to give this a try! Thanks so much!

@rideswithscissors 3 года назад

I ferment veggies to eat, and they are great, but as for tomatoes, when I make tomato sauce I could fit a whole lot more tomatoes than that into a quart jar, which is mentioned here, nice touch. I have never actually canned tomatoes, I freeze the sauce or peeled and seeded tomatoes in freezer type recloseable bags. I might try this with some cherry tomatoes.

@sunsetsky594 Год назад

QUESTION - do the tomatoes have to be whole to ferment them or is it okay to put in partial tomatoes, like a tomatoe that needs part of it cut out?

@RiverPlaid 5 лет назад

🌸🌸I love your food preservation videos, they have taught me so much. Thank you, thank you.🌸🌸

@lisseduvic4899 2 года назад

I recently found your videos and am enjoying them very much in addition to enhancing my knowledge of homesteading skills. Thank you for sharing your knowledge! I am looking forward to my tomato harvest so I can try fermenting my tomatoes.

@cindland 3 года назад

I made fermented salsa years ago and it’s still good in my fridge. I love fermented tomatoes. The taste is so much fresher.

@Ninah12345 3 года назад

Please, how long do the fermented tomatoes last?

@hyanotha 2 года назад

It's probably better after a few years. This is what the pilgrims did with any vegetable they had.

@shadowdancer1358 2 года назад

@@Ninah12345 no one seems to reply or answer the important issues/question so we don’t make our family sick or worse kill them with botulism. 🍅😵

@JacquelineWachell 2 года назад

I did this last year for the first time and won't ever go back to canning them with heat!! So delicious!

@shotjohnny 2 года назад

Hi, did you have to "burp" the glasses? Or is that not necessary when fermenting tomatoes?

@rebal1681 2 года назад

How did they smell?

@JacquelineWachell 2 года назад

@@shotjohnny I didn't. Most jars were fine. I ate the others quickly.

@JacquelineWachell 2 года назад

@@rebal1681 slightly sour, but that sour that makes your mouth water....they were excellent to eat and will do them up that way again.

@rebal1681 2 года назад

@@JacquelineWachell Thanks for your reply. The odor I am getting is reminiscent of a slightly alcohol smell and something else. It is not a rotten smell but rather distinct. It does not make my mouth water the way a vinegar brine would. At least I know ( I hope!) that I can't get botulism!? I will have to taste it. Wish me luck!

@JulianneLove 4 года назад

So excited to try this out!!

@alicecowan3499 3 года назад

I am so glad I saw this first thing this morning! Gonna do it today 💜💜💜 Thank you! 👍🏼😉💜💜💜

@TJBall-go3gv 3 года назад

Oh, sweet basil and some Roman tomatoes with garlic, and kosher salt. These ingredients make the best marinara! A really good pasta sauce!

@at8121 2 года назад

Going to try tomatoes for sure! I've done this with cucumbers and peppers in the past and always turned out great with the salt method. However, you might want to mention in addition to the non iodine salt, you have to use distilled water. Regular tap water doesn't work...Haven't gotten thru your entire video yet, so maybe you mention that but just thought I would "chime" in about that :)

@theophanial9432 4 года назад

Your videos are the best! you make it sound so easy and delicious! My tomatoes did nothing this year, but I might go check out the farmers' market just to try this

@Ursaminor31 4 года назад

Thank you for sharing, I’m going to try this. I did the sour pickles and they were amazing. One day I will be food independent but living in Toronto it’s not possible, except for preserving a few things like this. Thank you

@archur111 3 года назад

Hi I love your videos and I watch them all the time and I've picked up my own tricks I've been fermenting tomatoes for a few years and I use half as much salt as you and I put them in the fridge or a dark place after about 3 days this way it takes longer to finish the fermenting and later on in the winter we have tomatoes that aren't super fermented or sour. But me and my family eat them up! I've added hot peppers, onion, garlic, pickling spice. They all work. Thank you for all of your videos! Rob

@hel2on4wheels 4 года назад

I was looking around for dehydration of tomatoes and this popped up, how wonderful! Could you do small tomatoes? I’ve got loads of cherry tomatoes and I’d get more in a jar. Thanks for sharing, your great in front of the camera so natural and friendly.

@livinnparadise 3 года назад

I’ve heard the smaller the better. One video I saw, which I prefer, said to use cherry or Roma or comparable size. Look up Sustainable Me here in you tube

@nancylourose 2 года назад

Mary's Nest also good site

@kazoo990 3 года назад

OH BOY! I have just discovered you and I’m addicted! You are a pleasure to watch. Thank you for all the great info!

@AmyRector 2 года назад

I'm trying this today. I'm so excited!!! I'm even going to write the directions down so I can remember it exactly lol thank you & your husband for all that you do. May blessings forever be with you.

@anns3661 5 лет назад

great NOW you post this after I dehydrated the rest of my tomatoes. lol!! Next year!

@nancyfahey7518 5 лет назад

Dehydrating is yummy too.

@hootowlholler3760 5 лет назад

Have you remodeled your kitchen? Looks nice. Thank you for teaching us something new.

@SaraPurvey 5 лет назад

HootOwl Holler I think that’s her mother’s house they were at while taking care of his mother in California.

@cathleencaratan3373 5 лет назад

They spent some time in Southern California at her mother’s house while they cared for Josh’s mother. They will be moving back soon.

@robinsiciliano8923 2 года назад

This was so hugely helpful! I can’t wait to try this in summer 2022. Thank you for sharing your knowledge!

@painterkyle 5 лет назад

I just made a half gallon sample jar of these. Super excited to try them!!

@sweetdweams 5 лет назад

Oh wow interesting. Are you able to use cherry tomatoes? Love to see how you use them. Thanks for sharing.

@rose5150fl 5 лет назад

Oh that's a good idea... Tnks

@sharylfuller9277 5 лет назад

Tiare K yep .. make them all the time

@joanreilly 2 года назад

Hi, this is exciting! I’m surprised to see that there’s no venting involved. The lacto-fermentation instructions I’ve seen advise having a way for air to escape as it’s fermenting. There are even special silicone lids sold with slits in them designed for that purpose. Any comments on that? It looks like a lot of people have had success with this method, so maybe I’ll try it anyway, but I’m curious to know why the ventilation isn’t necessary. Thanks!

@utubethpa 2 года назад

me too!!

@rochellemyers7104 2 года назад

Yes, same question, I thought you had to burp ferments.

@samme1024 2 года назад

I just tried this for the last 3 weeks. The attic lids she is using in the video naturally allow for the off-gassimg. I had to set the jar on a plate to catch the spillage.

@joanreilly 2 года назад

@@samme1024 Oh, really? Huh. They just look like regular, solid plastic lids to me. What are “attic” lids? Never heard of them. Well, I hope yours turn out to be good! Thanks for the reply.

@samme1024 2 года назад

@@joanreilly sorry. That was a typo. I meant to type "plastic". Not sure what happened there.

@buffalopatriot 3 года назад

Were doing a lot of canning this year. This will really save us a lot of work. Thanks for the knowledge.

@cr3062 5 лет назад

I'm going to try this tomorrow. Your fermented lemons were delicious!!!

@hollyo8669 5 лет назад

You are awesome! With all of your children, laundry, cooking,and cleaning you find the time to garden and preserve food for the winter! You make everything look so easy even though it takes a lot of hard work. I wish I had your energy. Your children are very lucky to have you for a Mom. 👍

@lindanarloch67 5 лет назад

Carolyn, because of the granules in Kosher and Himalayan salts, do you recommend grinding them fine so that you can have an accurate measured tablespoon? Love your video. Thanks. : )

@Water_Rat 11 месяцев назад

Although this question dates back I have just seen this video first time and thought I would chime in on your question since it appears that it wasn’t commented on. I haven’t thought it was necessary to be that accurate to warrant the need to grind a coarser salt for measuring. There is some leeway as to how strong one wants to make the brine, and I have often made my brine to taste and it has always worked fine. When I began fermenting I used a digital kitchen scale to measure out grams of salt so I didn’t need to worry about its granularity. 1 tbsp of salt hovers around 17 grams or about 0.6 ounces depending on type and grain size.

@johndoe-zk1yu 5 лет назад

love your channel, keep up the good work!

@YourMom1138QQ 4 года назад

Ok, you've inspired me! I've got the last of the tomatoes to deal with and I'm gonna try it.

@abundantlyblessedhomestead9951 5 лет назад

I'm just wondering if you have ever heard of the Weston A Price Foundation? You seem to follow A lot of their dietary reccomendations. Also, I know you did a kitchen tour in the past...but when you get back home could you do a house tour video? Thanks! Love your videos

@Mightychef4u 2 года назад

Weston A. Price was a quack. Completely discredited in his own time for his lack of any scientific method to arrive at his conclusions. He based nearly all of his conclusions on the condition of his subjects teeth. This is only one of many important indicators of general health. He failed to consider dental hygiene practices in the various cultures and the effects of the food they ate. Indigenous peoples in California who ate acorns had especially bad teeth due to the acidic nature of acorns and the high quantity of sand and grit in the acorn meal from the processing methods. Weston A Price completely disregarded this in his studies.

@abundantlyblessedhomestead9951 2 года назад

chef echefs everyone has their own opinion, but I'm really glad you took the time to share yours! 🤣

@marymiller4155 2 года назад

QUESTION 2: And should we keep the lid only partially screwed on to allow for fermenting process and possibly some pressure buildup?

@bridgestew Год назад

Same question. Did you ever find the answer?

@marymiller4155 Год назад

@@bridgestew no I didn’t. 😕

@martaguthier3502 5 лет назад

Love watching your videos, learned a lot, love to see how your family is growing, your children are adorable and it brings back memories of when my grandmother cooked and fed her whole family, she had 14 children all got married and had their own children, I am one of 79 cousins

@dmstevens9569 3 года назад

😮

@truthmatters82 2 года назад

I can't wait to try this , what a great idea. Thank you!🤗❤️

@jeanetteclinger 2 года назад

This was really great! Thank you. How long can they last for long term storage?

@joannathesinger770 2 года назад

In the refrigerator, anywhere from 9-12 months. If you are lucky enough to have a COLD root cellar...probably near the same.

@sometimessnarky1642 2 года назад

@@joannathesinger770 can they not survive in heat? Kinda seems useless if you have to keep it in the fridge.

@pa.fishpreacher6166 3 года назад

if I ferment the tomatoes in Sept how long can I expect them to last say in the basement?

@janjbowman 4 года назад

This woman has the most amazing information of food preservation I have ever seen .

@maggieheiser3234 3 года назад

I didnt know this was option! How cool tried it yesterday so excited. Thanks

@marykilgore2978 5 лет назад

I love this idea. Have never fermented anything!! I am curious about the white lids.... are they designed for this or can I use a regular jar lid??

@salimacarter5061 3 года назад

I see you haven't gotten an answer yet. I had the same question. Have you experimented with the lids that comes with the jar. Any advice would be helpful as I've got tomatoes on my counter ripening as I type. Thanks!

@marykilgore2978 3 года назад

@@salimacarter5061 I watch living traditions homestead, vw family farms, art & bri, and the fit farmer. All of those channels do a lot of ferments with step by step instructions.. Hope this is helpful.

@salimacarter5061 3 года назад

@@marykilgore2978 Thanks so much...that's exactly what I need. Food took too long to grow just to mess it up!

@coryspainhour7562 4 года назад

Hello I’m just starting out on trying fermentation and I just did this recipe but I’m not sure about my garlic it’s day two and already has a blue tint to it ? I was wondering if you ran into issues like this.thanks very much for your videos

@caseyw1288 3 года назад

garlic naturally goes blue in acid, dont worry!

@truthbetold2611 3 года назад

Fermenting fresh garden crop is great when you grow a garden. I"ll definitely try it this year. Thank you!!

@robinroberts6902 2 года назад

Your videos are great. Thanks for putting your content out there.

@BrendaC-cf7td 4 года назад

Hi, can you do a recipe using these. Please

@sennest 5 лет назад

First time I've seen this in English! I fell in luv with preserved tomatoes - fresh and "canned" when I was living in the former Soviet Union back in the 90's. Could NEVER understand why we don't do it here. I luuuuuv that sparkle and pop when you bite into one! Thank you so much for sharing your secret with us!

@beverlynelson90 4 года назад

So do they taste salty? Can you cook with them? I want to try it but I worry that the fermented taste. I don't like sauerkraut that much. That is what comes to mind when people say fermented.

@monicag.1527 4 года назад

@@beverlynelson90 fermentation is just a means of preserving food. All canned foods do not taste the same just as all fermented foods do not taste the same. Fermented foods can be sour, savory, or sweet. Best way to think of these tomatoes is like canned tomatoes in the sense you just use them in cooking. If you were making a marinara sauce, you would just use these in place of whole tomatoes. Since they are fermented and have probiotics, it would also be great to use these in a fresh salsa recipe to get the probiotic benefits. Two good resources I would recommend for fermentation are Traditional Cooking School and Fermented Food Lab

@beverlynelson90 4 года назад

@@monicag.1527 Thank you! I will give it a try.

@naomijo8736 2 года назад

Great video! My mother and I were recently discussing how to do tomatoes up when you don't have time to can them. Thanks for sharing!

@s.nogales8483 3 года назад

Clearly and friendly explained. Thank you

@jenniferwood4165 4 года назад

Carolyn, when you finally get around to using the tomatoes, do you drain off the brine and rinse them before blending?

@cindys.w.8566 3 года назад

Why rinse them unless you are afraid of brine, maybe you shouldn't do this if your worried! Take out what you plan to use with a fork, no need to drain all the brine unless you plan to use all that is in the jar at one time. SMH!

@patriciamampel3601 3 года назад

@@cindys.w.8566 No need to be so dismissive to her. Maybe she's real young & just learning. Few city/town people ferment or preserve because they don't grow gardens. You could be a helpful teacher instead of egotistical smart Alex. GrannyMack here holding you to your manners! Be kind to be happy instead of being happy by being un-kind

@patriciamampel3601 3 года назад

Jennifer-- good question considering how salty brine is. Use your own judgement depending on what you're using the tomatoes for. I like to slip the skins off (easier to digest).

@sandrainontario6710 3 года назад

I tried this and got unedibly salty tomatoes any ideas Granny?

@ryanmaloney5898 3 года назад

@@sandrainontario6710 ugh! I just tasted my tomatoes and got the same inedible salty results. I’m sad. I’ll try again with a fermentation starter instead of salt or perhaps I might use a 10th of the salt suggested. Any other suggestions?

@MB-zg1sk 2 года назад

Thank you for this. Do you use the salted water when you cook the tomatoes (e.g. to make spaghetti sauce)? Wouldn’t the tomatoes get salty with all the salt? Sorry for the questions...this is the first time I’ve heard of this 💜

@allhimwithme5115 2 года назад

Yes, they get salty, but they're good like naturally fermented pickles are. Sour/Salty. I'd not use the brine to cook with.

@Vully2 2 года назад

This was my first time trying this method and found the resulting blender tomato sauce flavorful but salty. There was also a build-up of salt residue on the tomatoes sticking above the brine. I neglected to weigh the top tomatoes down with a plastic bag of water. Also not sure if the fermentation process was complete. May try using a bit less sea salt next time.

@melindalowe4313 4 года назад

We have so many tomatoes left so I’m glad to see this video. I’m gonna try this.

@Seek_Him 2 года назад

This is amazing, How simple... Love it

@beagrine2657 2 года назад

On a 5 gallon bucket, can it be plastic? As long as it's food grade? Also can I just take out a few atta time?

@SpiritHawk 3 года назад

I’ve always put fermented foods in the fridge after fermentation. How cold does a pantry or cold cellar have to be for them to keep?

@livinnparadise 3 года назад

Look up Sustainable Me. He has great RU-vid videos on gardening etc but he just made an excellent one for pickling tomatoes. It’s still easy but he gives more content such as temp etc plus shows us one way to eat them. Yum. I think sometimes these you tubers want to push how “quickly” everything is in this society of instant gratification, that they cut corners and miss several important facts. I would rather get all the facts and take more time. Hope this helps 😊

@julesl6910 3 года назад

Two weeks is a standard for fermenting vegetables at normal room temp. After that, a cold cellar (~60 degrees and under) will slow fermentation a great deal. The veggies will continue to ferment and be alive for around 6 months, at which point lactic acid has built up so much that the product is fully preserved (ph of around 4 or lower). It will be shelf stable as long as the container doesn't have any air in it.

@clivemichie2638 2 года назад

I love it when tips and tricks are open source... Thank you...

@Jackiemk007 4 года назад

I made the fermented cabbage. It was great, thank you

@freddystaelens 4 года назад

I do this in a Chinese fermentation jar with airlock. The burps come out without the air coming in, so no fungus comes in. There must be pressure building up when you don’t open them every so often.

@colleenh2939 4 года назад

i wondered the same thing.

@bryanandjamie2032 4 года назад

Love it. I have one question, if you cook them into sauces, does that kill the bacteria that fermented the vegetable? Do you lose benefit if you cook?

@shuvanidev 3 года назад

Yes, it does kill the beneficial bacteria. However, the fermentation process enhances nutrient value so you are still getting that benefit.

@Thinlizzie83 5 лет назад

What a cool idea! Thanks for sharing.

@teresaroman3348 3 года назад

Just re-watched this one...I think this would be good for cherry tomatoes. Thank you, Carolyn. Love and hugs.

@sonlightoils 4 года назад

I've fermented before and know as they sit gases need released somehow in order to prevent explosion especially of they sit out of the refrigerator. Any burping needed with this?

@shuvanidev 3 года назад

I wondered the same thing but I noticed she is using plastic lids which are not air-tight and they may release enough to prevent gas build up in the jar.

@mjp5429 5 лет назад

Would this work with cut up tomatoes?

@dougtexas9075 4 года назад

Very interesting !!!!! Glad I watched this video.

@robertshorthill4153 2 года назад

Good plan, my friend. We are going to be swimming in tomatoes in another month. I'd like to have good toms at Christmas or beyond. Thanks a whole bunch. Bob in Montana-- a good season for gardens here in this state.

@johnbeccaccio 2 года назад

Hi, I am trying this with 7 jars. 3 are leaking and the lids on the mason jars actually bent. When I tightened them they gas off and leak for a period - not sure it’s still good. Or sealed ?

@allhimwithme5115 2 года назад

Glad I'm not the only one that is dealing with a huge mess. On the other hand, sorry to hear that. :)

@rayhenry5458 2 года назад

When you are not using an airlock on the lids they have to be "burped" every couple of days to let the built up gas escape. The jars could even explode.

@shadowdancer1358 2 года назад

@@rayhenry5458 yes it is messy especially if you making sour kraut this way. Mine has been good and after it ferments I can it so I don’t have to worry about it any more.

@cathiegalbraith475 5 лет назад

Could you do this with cherry tomatoes also?

@sharylfuller9277 5 лет назад

Cathie Galbraith I do them all the time completely addicted

@psalm-ci4gg 5 лет назад

Do the tomatoes have to he "cored"?

@ammorales1524 8 месяцев назад

I am so happy to stumble on your video. Couldn’t figure out what to do with my garden tomatoes and not particularly interested in cooking them. I am sooo ready to try your method. Thank you very much!🥰

@you2449 4 года назад

Mind Blown!

@sinnahsaint7869 5 лет назад

I'm confused as to why you don't have to vent? I thought all fermented foods made bubbles during the primary ferment?

@taranfoster1269 5 лет назад

I was wondering this also.

@tastefultragedy 5 лет назад

just dont tighten it too hard

@genenellis9959 4 года назад

In the instructions, it says you can use an "air-lock" if you prefer. But all you need to do is use the plastic lids and not tighten them down completely, as long as your brine covers the entire contents. I always put a "catch" pan under all my fermentation jars just in case they do overspill from fermenting. :)

@nobodyspecialdotorgrichard5971 4 года назад

You're exactly right! Instructions are NOT clear and concise on this. Other commenters say "just don't tighten the lid down" but she herself says once in a while, she shakes them up! You CAN'T do this if they are NOT tightened! Yet if they ARE tightened, they can't burp! I'm baffled by this???

@genenellis9959 4 года назад

@@nobodyspecialdotorgrichard5971 THAT is why I use "Pickle Pipes", they are not expensive, and then you don't have to worry about it.