The sharper the knife the less you will cry when chopping onions Carter. A Chef once told me that. Hope it helps you. I keep mine razor sharp and never have a problem. Another great recipe!! Thank you! Rick.
I'm new to canning. My mom only made pickles (in a pressure canner?) My great aunt canned alot. But she never taught me. You can like her from what I can remember.
Carter I knew if anyone is able to shorten the prep time it is you. Jars look beautiful. I don't mind the seeds. Versatility is the key for me also. Spice is easy and cheap to add. Thanks again another good video. Have a great week.
I haven't seen if you do it yet but I do a grilled rotel every year. It is amazing. I core and cut 25lbs of tomatoes in half and fill a aluminum roaster and grill it on the charcoal grill for 60-90 minutes. The sugars in the tomatoes start caramelized and chard and the skins slip right off. Then I grill 6+ jalapeno, 6+ onions, 12 bellpeppers and two heads of garlic till everything is nice and charred. Rough chop, mix, and cook down a little. I normally only add a little salt and I use some citric acid because it's not a real recipe. It is so good. I make stuffed shells with a jar of Mexican chicken, jar of the grilled rotel and cream cheese mixed together and stuffed in pasta shells. Also black tomatoes make an amazing salsa.
Another fun one! I do feel like I've been missing out on Rotel. I might put this one on the list too. Let's talk about Black tomato Salsa. Wow. I might have to grow a Black Krim just for that. 😃
@@growandpreserve yeah the chemical in black tomatoes that is the savory flavor like msg goes really well with a little sweet and heat. I do a yellow tomatoe with pinapple and garlic salsa as well. Going to find a fun combo for white and possibly pink this year.
Would you please share your tomato skin recipe. Sounds delicious. I’m going to try your method for my tomatoes. I love your simplicity for this recipe.
I love all your videos teaching us to can so many different foods for our families. I have a question, have you canned 3 or 4 Bean Salad? I would love to try this. Thank you for all the responsible canning!
Those look amazing. Do you think that you would pressure can these in the future? I was thinking that I might try that instead of the water bath, so I didn't have to have to boil them for that long.
Hey, Dianna. No. Someone has led you astray. It doesn't matter how a tomato was ripened. In fact that are many recipes that specifically call for unripe green tomatoes.
Carter I am wondering if you could add roasted bell pepper to this recipe and it would still be ok to water bath. I usually put bell pepper in most of my italian and mexican recipes and thought it would be one less thing to do when I am making a meal.
Hey, Mary! I may not follow all the "rules", but I am a believer in pH being crucial in water bath recipes. That being said, based on pH, I would be okay in my kitchen subbing roasted peppers for some of the onions in this recipe, since their pH levels are comparable. Simply adding peppers to this recipe as is, would possibly lower the overall pH to an unsafe level. Hope that's helpful!
Good question. Most likely my impatience (or need to do other things than watch water boil) wins out, and I end up pressure canning. I will say though, that I think the end product tastes fresher when water bathed. Which way would you choose?
@@growandpreserve I bought a steam canner to get away from that huge heavy pot of water and I know I can't do anything that requires more than 45 min of time so I would probably pressure can as well. I've got tomatoes in the freezer I need to move out and was thinking of just making sauce - thaw and food mill and jar. But the garlic/onion addition sounds so good! I'm not sure how I can get a roasted taste from already soft tomatoes so it won't be the same product, but still, I like it.
Hey, Linda! When I pressure can this, I use the processing time for stewed tomatoes, which is 15 minutes for pints or 20 minutes for quarts. It's much faster, but the ones I water bath do tend to taste a bit more like fresh veggies, whereas the pressure canned ones do taste stewed. Hope that helps.
My water heater took a dump today in the midst of doing three projects today. Had to put my planned sauce on hold but luckily my other two projects were already water boiling, ended up just freezing my green beans as well. Luckily I have bottled water to do them. I guess it ended up three projects done n one place in fridge till later. Lol
Hello lovely video. Of course you are experienced. An hour and 20 mins is way too long! I am not an expert, just trying my hand at it first time this year. But from all the information I have gathered so far, this is the max water-bath-canning time I have come across. Would love to understand why.
I've watched lots and lots of tomato canning videos and I don't understand why each recipe tells vastly different times to water bath, over an hour is ridiculous. I haven't found two that say the same amount of time, I watched a guy can tomatoes yesterday and he didn't water bath at all and he says he has been preserving tomatoes for over 30 years with no problems.!!! 🤔🤔🤔
It's about what else is in the jar and whether or not the contents go in hot or raw. It can make a very big difference in how long you need to process.
