I was just going to say this. I added mine to chili powder and taco seasoning, and it was fantastic in the spinach dip. It makes a great thickener, too. ❤
@@AW-xc1xc botulism is a bacteria that can grow in canned food if it's not handled properly. That's why it's important to sterilize the jars, lids, and all equipment that touches the food during the canning process.
@@lornaj3310 I do this with ginger after juicing. I take the grounds thats left and spread thin on a baking sheet at 200 for a few hours. It worked for some pretty good ginger lemon tea and we got ginger lemon juice shots. 😋
I've been an avid canner for more than 10 years now, one of the easier things I've found with tomatoes is to freeze them once I pick them and when I have enough to do a big canning day I pull them out and the skins fall right off as they thaw.. another thing is to keep the skins and dehydrated them to turn into a powder for tomato paste and add a nice tomato flavor to any dish!
Ive done that for years but I loose alot of the tomato as they thaw it’s mostly liquid and have to cut barbs up for sauce. I can’t do it this way if actually need chunked or whole tomatoes.
That's very helpful info. Thank you! I just started growing enough tomatoes this season for preservation. My 1st batch was a ton of work and I was thinking I don't want to do this multiple times 😅
I'm a chef and this is mindblowing to me somehow. It's not that I'm surprised it works but more that I'm shocked that no one has used this technique in all of the kitchens I've worked in
We make a vegetarian "tuna" Sushi roll and I'm going to try this next time I need to prepare the tomato. Looks easier and faster than boiling water and getting ice water. Some mornings the kitchen is busy making sauces or other things. Hate getting in the way to do the tomatoes.
@otroflores91 I'm abit worried that since the technique is a weaker heat, the flesh might be abit too soft for raw applications but please let us know how it went!
I came to the comment section to say exactly that lol what the hell man haha I've been a chef for 17 years on a pretty high level. Worked in alot of places with some truly great and talented people. Read books watch shows. And this guy just comes out of now where and does this 😂
Also, if you don't keep or don't want to keep lemons or limes on hand for canning, or don't want to greatly affect the flavor, you can buy pure citric acid very cheaply. It's what I personally use. All of the acidity with no unwanted citrus flavor.
Yea, citric acid is great for canning if you don’t want any lemon/lime flavor, but we usually use these tomatoes in venison stews and chilis and things where the lemon and lime flavor is delicious
You should always use bottled lemon juice for canning as the acid percentage is constant. Fresh lemons or limes have variable acid content and is not safe to use in canning.
I love the simplicity that you guys show us when it comes to food process. We tend to think that we need a lot of tools to do it and you guys keep it so simple that we get encouraged to do it! Thanks a lot🥰😍😘
Lord, have mercy. If you all were close to me, I'd share. I've got tomatoes overtaking every surface of my house. I'm over 300lbs and still got that much on the vines yet.
You can also use flour sack clothes. I get them from a local restaurant supply store $12/dozen. They last forever and I haven’t used paper towels since I bought them 10 years ago.
That's ok if u wanna can em but i used to freeze my romas whole then store in a bag in the freezer. No blanching, no mess, no fuss. For use just run frozen tomato under hot running water and skin slips right off! Easy peasy!
I freeze my tomatoes as I harvest. This season I had over 30 tomato plants and I couldnt keep up. Froze them whole. Thawed overnight. The skins came right off.
I keep the skins on and just cut the tomatoes in half. The skins have 2.5 times the amount of lycopene in them than the rest of the tomato. Nothing wrong with chewing a few tomato skins :) good for bone health, anti-cancer, balances blood sugar, insulin, cortisol, which in turn balance hormones.
And not so much is wasted that could be eaten. If you don't want to chew a few skins, process in a blender and pour in the jar with the whole tomatoes. 😊
I would never have tried eating a tomato with skin on if not for my mother-in law who skinned those luscious sweet Big boys. My friends even sprinkle sugar on the slices. Yes. So good. It’s a fruit after all.
I was going to say, the majority of nutrients is found in the skin of most fruits and veggies! I assumed there must be too much foreign matter in the skins? So it is fine to pop them in with the skins!? Because I don't want to waste the best part and don't want to do the extra work to dry them lol.
This is so smart. I often make umami paste out of tomato skins. Roast them down until they're a bit darker, chop into a paste, toss in fine grated truffle (we use local Oregon truffles) and MSG. So good.
Thanks for the great tips! Ive been saving up my tomato harvest throughout the season and freezing them in gallon bags. 5 gallons amd counting. Our best year ever! I plan on inviting four of my sisters and mom over to my Canning Party and canning tomatoes for the first time , in honor of my Italian Grandma's memory. She would can an entire wall of tomatoes and have them to use every Sunday for the big family dinners she prepared !She was the tomato canning queen!!
Sounds like a memory that will last forever~ I know mine will with my Great GrandMom, GrandMom, Great Aunts, Aunts and sister. To be a “fy on the wall” listening to the learning, laughter, ideas and just general conversations that will take place. It’s something that not everyone has the pleasure to do. Blessings from this Nana in Utah🥰
@HomegrownHandgathered roasting those bad boys in the oven is brilliant. It adds a ton of flavor and makes removing the skins so much easier. Excellent tomatoes and an excellent hack. Well worth the watch. ❤️😉
One of my favorite and best grown varieties! The texture, color, favorite and aroma!!! You can NEVER go wrong with a Roma as that’s ALWAYS my go to!! Excellent, superior variety imo 🥰
God dammit, literally just processed 3 Fucking gallons of plum tomatoes. I used a ye olde hand cranked auger that was supposed to be faster than blanching. Been talking on the phone all day about doing this, NOW the algorithm gives me this?
Now they have blessed you for: “Next time…” you did an outstanding job as our ancestors did it before this and I bet they taste BETTER as you worked very hard. We’re learning something new all the time. Please don’t be so hard on yourself. For what it’s worth I’m just as guilty as you are as this is how I was taught from my GrandMom, Great GrandMom & Great Aunts. This Nana in Utah is PROUD of you❣️🥰
We grew our first tomatoes this year!🥰 it's been a wild ride learning about freaky looking hornworms, watering the plants "just right" with the So Cal desert heat waves and creating shade after the leaves got burned from the sun. It's so much work and I look at store bought tomatoes with so much respect.😂 And ours are such different sizes too. It boggles my mind.😝
Congrats. We use shade cloth in our super hot climate. Heat can prevent blossoms from setting and producing fruit. Not expensive and is a tomato saver!
All of my big tomato varieties gotten eaten by slugs and earwigs. The moment the ripened to a bright red, they were half eaten. I also wasn’t home during the week, so I couldn’t keep up with them. But my cherry tomatoes have been popping off all summer long. My garden patch has just the right amount of shade to thrive in this heat. I’m up in the Central Valley, so I get it.
You should try dehydrating those skins and grinding them up once they are done. Makes tomato powder that is great added to soups, stews, and pasta. Great substitute for tomato paste.
My mom would've really appreciated this tip. No guarantees that she would've tried it, she seemed to have a knack for doing things the hard way, but I would've shown this to her nonetheless.
We did a batch of roasted tomato sauce. We charred them under the broiler (skin on) along with the peppers, onions, and garlic and then blended them before cooking down. Its a good way to use the excess cherry and grape tomatoes if you grow them since its not worth removing the skins. Once it gets a solid char and theyre juicing out, theyre good to go. We really don't notice the skins in the sauce.
@TheSolgarden if you don't want to use the oven. Wash, Cut the stem part off, Cover in aluminum foil, Cook on a griddle to char/ cook tomatoes. Make sure when you wrap in foil to seal the ends very securely so the juices don't seap out and burn you when you flip to cook the other side. You can also add onion halfs, Hungarian hot peppers, banana peppers or jalapeño peppers. This is the method my family uses to make salsa.
@@TheSolgarden is English your first language? I want to help, but i don't want it to be difficult to understand. If you let me know your native language I might be able to explain better 🥰❤
What if you want the skins too? I ended up with indigo rose tomatoes by complete accident and only the outside is black so I don't want to lose that when I save them 😂
Nice !!!! I just want to say thank you for putting out this type of information. It helps other people that might not. Have the time or haven't switched over to doing this yet. It's a good way to learn, so thank you
I use a crockpot overnight and just use the seeds and skins in a blender after. So much easier plus you get all of the nutrients from the seed and skin!
If you have extra energy, you can dehydrate the skins and grind for tomatoes powder...it is good to thicken soups and stuff or just ads flavor. Thanks for the great video. God bless!🌱🌾
Hot tip for you: once they're out of the oven, cover them with a cloth for 5 min. They'll stream up and the skin will come off even easier. Works great with peppers too.
