Nothing better than preserving a harvest from your own garden! I live in the Black Hills of South Dakota, and do not have air conditioning in my home, because usually it's cool evenings in our mountain home.....but the thought of heating up my home by cooking up a storm in mid summer is just not going to happen. So instead I core my tomatoes as they ripen, packing them into gallon size freezer bags and stick into a chest freezer to wait until January/February. Canning them in the dead of winter is the coziest thing I get to do! Pulling bags of bright summer out of the freezer is like opening bottled sunshine 🌞 Plus once they start to thaw, much of the water has separated from the solids and is actually easy to pour off the tomatoes! Thanks for another beautiful video!
Lots of good ideas here. I had a variety of colored tiny tomatoes, bigger yellow , red and orange ones. Put them on a tray with olive oil and sea salt roasted them. Then freezer bagged them, seed and skins on. Pureed for pizza sauce with garlic and herbs, better with a blob of tomato paste. I just haven't looked at other ways to preserve at the moment. But Shae's method is so good. Can anyone recommend a preserve book, using natural sweeteners.
I do that too! It’s just to hot to spend extra time in the kitchen! Plus you miss the gorgeous summer days which go by so fast! Can in the winter if you can!
I love adding bottled lemon juiced to my canned tomatoes. It makes sure the acidity is balanced. Fresh lemon juice can not guarantee that. Lemon juice also seems to me, to keep the beautiful color of the tomatoes. I also just core my tomatoes, quarter them, cook them down, and blend with my immersion blender. I can't tell there are skins and seeds in there. Saves time and less mess.
My husband and I just watched this together and thought it was beautiful that you did it as a family. We canned maple bourbon peaches, salted caramel pears and spiced french plums together today. He used to mill our grains with a hand crank mill for me before I got a Komo Classic. I love that time together and like you, we are building traditions. They all start somewhere. Have a safe trip.
This literally couldn't have come at a better time. I just chopped and cored 13lbs of tomatoes without a plan and the POOF, the notification popped up for this video. Thanks Shaye!
I really like that you mentioned the idea of doing harvest canning like this in manageable batches...(one canner batch a day, play music or have a favorite movie in background, glass of wine or coffee, family helping etc... ) Hardly anyone ever talks about this "How to enjoy preserving" idea..However, Its actually a very practical and useful way to teach long term farming/harvesting practices.. Lots of us experience that end of summer processing exhaustion or burnout. But the way you do this really encourages manageability and enjoyment. Love your videos.
Shaye! I love it! I also didnt do this with my family, but I'll be another 1st generation future canning grandma! I'm canning my sauce in a few weeks from my own 50 tomato plants for the first time ever. So excited! Thanks for the video. ❤
OMG!! Your daughter is absolutely adorable!! She works like she's been doing it since she started walking. And your husband is very handsome. Thank you for this video
I canned mine last week. I just skinned it and kept it whole. My favorite for the winter. Brilliant for English breakfast, pizza sauce, pasta sauce and more. I love how fresh they are, even after 6 months.
@@MM-ex2tz I would say just tomato brine. I boiled the tomatoes until they cracked and then put them in ice water to cool. Skined it and put it in a jar. Then I sterilised it for 45 minutes just as shown in the video. During sterilisation brine comes out of the tomatoes. After the tomato is ready, it will settle a little, and an empty space will form at the top of the jar. I opened a few jars to top it up. Let's say from one jar I filled three or four others. Then I sterilised again and Bob’s your uncle. It may seem like a lot of messing about. But it's worth it.
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I am learning how to preserve, thanks. Love to see your girl listening to you and learning from you the best teacher for her.💕💕
People have canned tomatoes for generations without adding lemon juice. Lemon juice is added to increase the margin of safety. The USDA started recommending this when they realized that some newer varieties of tomatoes (like yellow ones) are lower in acid. I’ve not done it as I use the heritage tomatos with higher acidity; I do watch for lids popping after a couple days storage, check for nicks/cracks, etc and I’ll get rid of any dodgy jars, but otherwise haven’t worried. No one has died.
And yes, you can leave the rings off the jars when they have sealed for storage. You just need to ensure a decent seal. I’m not into canning marathons either…sometimes people have to do it out of necessity, but it takes the fun out of it for me. And to be fair, I’m just feeding me and my husband. Enjoy the passata!
I’m curious, do you have an idea of the average time jars were safely able to be stored on shelves historically without using lemon juice or citric acid? I think that’s important to know because people canning in these modern times (w/supermarkets so easily accessible) might not use them as quickly as the people whose only source of tomato products over winter was their pantry.
I love this video and you have a new follower!! I love that you are so down to earth, making anyone feel comfortable and not overwhelmed with this process. The simplicity is perfect, well communicated and just absolutely enjoyable to watch. Thank you for this 💕
While here in Oklahoma tomato season is done, I've loved watching the recipe used with your saucer! I'm certainly gonna cook mine for 20minutes first! We've used our with raw or fresh ones... Who knew, huh! The saucer I got was from AzureStandard, but a coworker ordered hers from her local hardware store... I've seen them on Amazon, too! As far as a preserving challenge... I love the daily routine as the harvest is heavy for a month, to not let it waste! But you are so right about leaving them on a pretty towel just to admire... Such pride and satisfaction, huh!!! The kids and Grands love them for Christmas presents... Things made from your harvest are so celebrated!!!
Looks delicious! I hadn't heard about passata until a friend from Wales mentioned it to me (I'm in the US). Love your channel! Side note: I found your and Angela's podcast about a month ago and am binge-listening from the beginning. It really hits home with me and I'm enjoying it so much! I'm up to your second interview with Jennifer Scott (love her books). Doing hard things, hospitality, less-but better...loving it all. I'm going to try Dry Farms as well. I mentioned your podcast to a friend of mine and told her if she and I had a podcast together--Homemaker Chic would be it. ; ) I even bought red lipstick! God bless!
It looks so good my friends mom used to make it and I wanted to be invited her house for dinner. My mom made the more cooked kind of sauce to can. I love your kitchen I just found your channel.
Look up Victoria strainer. They go by different names now and the price is way up. I bought one over 35 years ago ago and left it when I down sided. Had to buy it again this $$.
The easiest way to get a good thick sauce is run the raw tomatoes through a Squeezo, line colanders with several layers of cheesecloth, pour in the tomatos and let everything sit over night covered in a cool place. The next morning you will have the freshest puree on the planet ready to heat and can.
I have concerns over only 20 minutes (rather than 40) in the water bath. Would worry about flat sour in jars left in canner overnight. The jars are beautiful but are they safe?
@@houndherder6982Its funny you say that, because the old ways were “fixed” by the USDA. Are you surprised their family isn’t all dead from eating Shaye’s processed foods? And what about all the Italians(and everyone else around the world) that don’t use the methods recommended by the USDA?
@@houndherder6982 I’m not trying to be a bully. It’s fine for people to follow all the recommended USDA guidelines. However, they often come across as being the “only right way” to do things because they have the USDA to back them up. I’ve been canning for 50 years, but that doesn’t make me someone following the “old ways”. The old ways are the ones people followed 100 years ago, the ways the Amish and people in other countries have been doing it for many, many years. The USDA is actually the new kid on the block and they aren’t God! The important thing is to know the science behind preserving food. Educate yourself on the “why” of the methods recommended. Then do what you want in your own kitchen and be willing to take the consequences. Shaye mentioned that she was straying from recommended methods, but this wasn’t a tutorial on how everyone should can tomato sauce, it’s just how she does it.
We warm our tomatoes in the oven in big pans for 1 hr..slightly roast the skins.. Roast garlic and onion with ... Then put in a blender while hot..blending in the skins with NO waste! ...pour into hot jars ..add salt and opt spices..then water bath 15 to 20 minutes.. The best!! And super easy! No waste!!
A few questions hoping soon I get answers because I'm about to make a sauce tonight 😅 but what temperature do you roast the tomatoes and garlic? Do you add any liquid to the pan? Also if I want to make a red pepper sauce could I add onions and red pepper to that same pan while roasting? Ps. I'm making a small amount just for the sauce tonight, not canning it
Hey Shaye- I don’t know if you’ve ever experienced flat sour with leaving food in your canner overnight, but I have. I didn’t know what it was until I got some jars of sauce out of my canner the next morning, opened one up later that day, and was really taken aback regarding how sour it was. It’s caused by a harmless bacteria that is able to grow in some canned foods left to cool too slowly, like when ya leave the jars in the canner. Now I always make sure that I can take my jars out as soon as the instructions suggest.
Wow, I'm amazed kamikoto is still sponsoring channels after the backlash they received. All the best for channels getting the money they need, but if you want to throw away hundreds of bucks, just spend $150 on german knives and donate 50 bucks directly to the channel. You will be better off with higher quality knives and you've helped the channel even more.
Agreed. Seems like a scam, but they probably signed a contract for a certain number of videos. I wouldn’t be able to support a brand like that, or sell it to followers, but that’s just me.
@@misstweetypie1 Seeing how easily many channels just ditched kamikoto after they were outed, I highly doubt there were many strict contracts. The knives they sell are basically just 30 dollar poo knives you can buy at the dollar saver company. It's the lowest quality steel you can imagine. It does not seem like a scam, it IS a scam. The parent company behind kamikoto has already been exposed selling a lot of cheap stuff for premium prices. Every time under a new brand name.
Thank you for sharing your tried out knowledge with us! 😊 it seems our generation has to relearn and seek lessons from many generations past where it’s been preserved. Seems our parents somehow lost it on the way. Your work is valuable and inspiring! Making traditions work in the modern context!
Thank you for this video. I watch a lot of video on preserving food and they do use special equipment to put the cans/jars in. So that kinda put me off. Now that I see you use just a pot, I am now eager to give this a go with just what I have! :)
If you are interested Kitchen Aid has made a fruit/vegatable attachment available for their mixers that makes short order of processing tomatoes. We gave up the victorio a few years ago. ❤
When making home made Tomato Sauce, it always seems a bit more bitter than store bought. Why? I have tried, Peeling, removing seeds manually or by running through a food mill. When making sauce, I add, Onions to the pot, some garlic and spices like Basil and Oregano. Even after simmering to reduce water content I taste and adjust withthe addition of salt and either sugar or honey. but it is always bitter. Thoughts?
Help Please 🙏🏻 can tomato varieties cross pollinate??? ALL my plants this year are tiny ORANGE cherry tomatoes, I did not plant that at all!!!! I also had a ton of volunteers from last year. Wondering how to avoid this situation next year as I researched and bought really special seeds and was so excited to harvest them 😢note: of course I will still use them to make a fabulous neon orange pasata 🧡🧡🧡🧡
I'm sorry that happened. I've heard a bunch of seeds got mixed up by seed companies this year. You're not alone! Tomatoes can cross pollinate, but it would affect the seeds and next year's crop, not this year's.
It sounds like you may have received the wrong seeds. Yes, tomatoes can cross pollinate. However, that affects the seeds planted from the tomatoes harvested. That is why if you are seed saving you need to use an heirloom variety and plant them far away from other varieties. Otherwise, you will end up with hybrid seeds that will produce a hybrid tomato the next year.
Enjoy your videos. Just wondering about not adding lemon juice? Is this really needed when canning tomatoes? Can I do this with other tomatoe types too?
Adding lemon juice or vinegar is recommended by the government to prevent botulism growth. As tomatoes have been hybridized, their pH has lessened in some varieties, and so are not acidic enough to prevent botulism growth. So really, it depends on the tomato. There is a lot more info if you google it :)
Hello Shaye, family, and fur babies. Thanks Shaye for all the motivation in your videos. Your babies are getting older and looking more like you and hubby. STTB*SHARED TO THE BURGH*Pittsburgh PA.
One of the best pizza sauce Product of Italy . I just bought yesterday 345 ML Very tasty I buy everything I do not make anything at home . Nowadays you can buy pizza dough . Rest is easy how to make pizza
I loved watching this video! I hope to do this one day soon on our small farm! Can you do a video or share a recipe of how you take these jars and turn them into pasta sauce or pizza sauce?
