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How to Can Tomatoes, Step by Step Tutorialif you have tomatoes coming in from the,garden,and want to

Frugal Family Home

Updated on Jan 18,2023

How to Can Tomatoes, Step by Step Tutorial

if you have tomatoes coming in from the,garden,and want to can them at home this is the,perfect video for you,hi i'm shelly from frugal family home,where i,create quick tutorials to help build,your cooking and baking confidence,and today i'm showing you how to can,tomatoes in a few simple steps,the first step we need to do is to clean,the tomatoes put them in a sink,rinse them off give them a little scrub,and they're ready to go,next we're going to put an x at the,blossom end of the tomato,and this will make it easier to peel,them,we are going to simmer the prepared,tomatoes for 30,to 60 seconds until the skins split to,make it easier to peel,once the skins are split we'll remove,them and put them in an ice bath to,cool down the tomatoes so we can peel,them,now it's time to peel the tomatoes and,the tomato skin should slip off very,easily all the way down the tomato and,then you just want to,pull it off just like that so now we're,going to core the tomato and if you're,going to be leaving your tomatoes hole,you can just go right around the core in,a circle,and then pop it out just like that and,then you can,leave them whole and can them or you can,cut them in half i'm quartering mine,today so i'm going to quarter,this one up and if you're,quartering your tomatoes like i am you,can go ahead and slice it into quarters,and then just cut that little bit of,core,off the end it's so simple and easy to,do,so either way whichever way you're,pouring your tomatoes will work,i just find when i'm quartering the,tomatoes this is an easier way,to a hot jar we're going to add one,tablespoon,of lemon juice then we're going to add,our prepared tomatoes,up to a half inch headspace once our jar,is filled,we're going to go ahead and we're going,to add,some boiling water to it just,up to a half inch headspace maybe just a,little bit over,next we're going to take a rubber,spatula or plastic knife and work it,around the edges of the jar to release,any bubbles that have been caught down,around the tomatoes then we're going to,add a little water just to bring it back,up to a half inch headspace,and then we're going to wipe the rim of,the jar clean with a,wet towel just to make sure we get any,tomato debris off and then we're going,to add our lid,oops and our ring and we're just going,to tighten that down,just a finger tight then we're just,going to repeat that process for the,rest of our jars and as we finish each,jar we'll put it into the canner,once all of our jars are filled in the,counter we're going to,process them for the amount of time,according to,the altitude you're at now our jars are,done processing and we're going to let,them sit on the counter for about,12 to 24 hours until they are cooled,and then we'll test to make sure they're,sealed now the jars are cooled we're,going to,push on the top of the lid just to make,sure the lid is sealed down and there's,no popping when you push on them,next we're going to remove the ring and,then we're going to gently pick it up by,the lid and if the lid stays on,and it's secure then you know that it's,sealed and that is how,you can tomatoes and if you'd like to,see the full,written tutorial look for the link in,the description,and if you don't subscribe yet we'd love,to have you subscribe,thanks so much for watching and we'll,see you next time

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Canning 100 Pounds of Tomatoes with an Italian Pro Cook

Canning 100 Pounds of Tomatoes with an Italian Pro Cook

there's nothing worse for your taste,buds than going to a supermarket in the,middle of winter and buying a tomato I'm,talking about one of these things right,here and I know you've been guilty of it,I certainly have been guilty of it in my,cooking career but once you've tried a,fresh tomato that's juicy that sweet,that's grown in season it's almost,impossible to go back to buying tomatoes,in the middle of winter it's like,they're two completely different,vegetables or fruits cuz the truth is,when you have a fresh tomato it tastes,like a fruit for me I just cooked with,and ate as many fresh tomatoes as I,could at the end of summer when they're,abundant when they're fresh and I pretty,much just gave up on them in the winter,because they are trash but that's until,I went over to my friend Christina's,house who's an Italian Pro cook and I,saw something very special see Christina,is a real Italian home cook and she's,not messing around with shitty Tomatoes,so she was teaching me how to make pasta,and she whips out a jar of fresh tomato,sauce that she had jarred herself and I,was amazed because the freshness was,insane and ever since I tasted the,freshness of those tomatoes in the,middle of winter well I've been dreaming,about doing the same exact thing ever,since so I can be cooking with fresh,tomatoes all winter long making tomato,sauces making pizza all that good stuff,so I've invited Christina over today to,teach me the traditional way that she's,been preserving and jarring Tomatoes,pretty much her whole entire life but,before we preserve our Tomatoes we got,to get our hands on some tomatoes and,this is the perfect time it's the end of,August when tomatoes are insanely,abundant any fresh market any farmer,market there's gonna be a ton of,tomatoes and I would suggest going up to,your farmer and talking to them seeing,if they can give you a deal if you're,doing a big jarring or canning project,like this I guarantee they're willing to,hook you up give you a few dollars off,the pound and get Tomatoes off their,hands because they're just trying to get,rid of them these things come in strong,at the end of the season and that's,exactly what I did I talked to a farmer,at my local farmers market and he was,totally willing to hook me up I'm Scott,from deep roots farm do people call you,a farmer Scott all the time it's like,doctor you know that's right so I met,Scott at the farmers market and I asked,them if he had tomatoes he could sell me,in bulk is this something you do a lot,yep we do is a wholesale a lot of,different products but right now we're,swimming and tomatoes so loving to sell,them by the box like this so you're just,trying to unload them absolutely and do,you get a lot of people that come up to,you and ask for you know four quarters,definitely,yeah the markets I've been trying to,push it more trying to get some signage,up to let people know that we have boxes,like this ready to go we do 16 varieties,and that's a mix of different heirlooms,we only grow three varieties of,heirlooms down from like 40 when we,started this variety here so we do a ton,of different this happens to be,indeterminate it's called defiant,determinate means that these tomatoes,grow to a set height but the most,important thing is they produce within a,short period of time about two to three,weeks in that period of time all of the,tomatoes ripen holy well normally,an heirloom you know you pick a couple,off a couple more,a week later this they put out all their,green tomatoes and they all ripen red or,orange or whatever color in a set time,so you're under a little bit of stress,like within these last few weeks I'm,back pain and these are these are,totally organic certified organic get,from NY USDA certified organic so we got,some fresh basil here huh skinny Tuscan,basil and yeah check the size of some of,these leaves out it's really good so,it's actually a variety meant for pesto,or processing because the leaves are so,thick it stretches so what I'm trying to,explain to people is that if you are,doing a big project like this talk to,your farmer see if they have extra most,farmers I'm sure are trying to unload,this stuff and absolutely do you know if,you plan on canning and we're gonna go,to the supermarket or something crazy,like that you'll definitely get a better,deal from a farmer and that we just,picked this and brought it right down,here no middleman we just bring it right,to you so it's your favorite part about,being a farmer bringing food to so many,people you know it's just a good feeling,to let people eat clean food that's not,covered in roundup or covered in,pesticide and you know,they're chemicals but the main thing is,we eat a lot of veggies me my daughter,my wife we eat a lot of veggies and we,want and in there we're eating them to,get the nutrients from them and not put,poison in our bodies you know we want,everybody else to get the same thing so,our mission is to bring all of this,organic stuff down into New York City,down

Canning Tomato Sauce

Canning Tomato Sauce

foreign,and welcome to Rose Red Homestead thank,you so much for being with us we really,appreciate all of you so much quick,reminder that our bookstore ad is now at,the very last slide well second to the,last slide for people who have,complained and said that they can't ever,find where we are able to sell our books,and and it is because if you are using a,phone to view our videos you do not see,the information that is in the,description of the video so you don't,see the recipes or the comments or,anything like that links to our other,things so the bookstore URL is now at,the end and um we're going to continue,with self-reliance and especially food,Security today we are finally after,about eight years getting some tomatoes,that produce a little bit now they are,not producing such a huge amount that I,have tons of tomatoes to can rather if,you look right here Jim goes out every,three or four days and comes back with a,bag full of tomatoes like this and so,then I have to wait for about this many,plus I have some in the sink here,uh in order to do a batch of tomatoes of,some type now because there's just these,mixtures of tomatoes and some of them,are these many many of them are these,little tiny cherry tomatoes that have,such a delicious flavor,I don't want to can them like whole,tomatoes rather I'm going to be doing,today tomato sauce and it's so easy,because you do not have to blanch the,tomatoes ahead of time to remove the,Skins if you have,a product like this which is a food meal,and any kind of food meal will do I love,this one and I'll be demonstrating this,one I think this is on our Amazon site,out on our Amazon store I'll double,check and be sure it gets there because,I know we did get that from Amazon and,it works just great I also have a larger,Victoria strainer that I've used in,applesauce as well so any kind of a food,meal will be just fine now in order to,make tomato sauce in the eight ounce,jars rather than the Pint jars the USDA,recipe calls for pints if I do them in,pints I always have leftovers and,sometimes they don't get used so I am,doing them in a smaller size jar which,you can do but I will be following the,processing times for pints because there,is no tested processing time for the,eight ounce jar this is one cup,and the way to do tomato sauce so that,it doesn't separate we've all seen,tomato products where there's liquid on,the bottom and then the solids are at,the top I don't want my tomato sauce to,be that way I want it to be viscous,throughout and so I'm going to show you,the trick on how to do that and it,starts,with just quarter tomatoes on the bottom,of a pot,no water,and,the least amount of slicing you can do,on the tomatoes the better so that that,enzyme doesn't get released that causes,the water to separate so I'm going to be,turning this on,foreign,these up until they start to boil now,they will make plenty of juice on their,own ultimately but I want to be sure,that they don't burn during this first,part so while those are coming to a boil,I'm going to prepare others and with,these little cherry tomatoes I'm just,going to pick them from The Vines and,just toss them in skin and all so that's,how those are going to go,and then behind here I have a little,cutting board with a knife and I'm just,going to quarter tomatoes that are about,that size and put them in but I don't,want to build up a whole lot at first I,want these to come to a boil first,so I'm using my little butane stove and,off to the side we have our carbon,monoxide alarm in case anything should,happen now I have a variety of tomatoes,these are just regular little tomatoes,and then I have a lot of Roma's and I'm,just doing everything together,and while these are starting to come to,a boil,getting these all bought and see they're,starting to lose their juice and that is,just what I want,I'm getting some others ready to go into,the pan,sometimes we wonder what we can possibly,do with these cherry tomatoes I've eaten,thousands of them from work it seems,like,so I'm just tossing them in here and,they do make a delicious,tomato sauce,all right these are started so I'm going,to start adding more and I'm going to,I'll probably have all of these tomatoes,in this one pot by the time we're done,so I'm going to keep adding to those,and the Skins are on which is really,nice,so I will come back when I have that pot,filled,the tomatoes are all in and they've been,simmering for about 25 minutes whoa,they are done look at that,all the tomatoes are soft they floated,to the top so I'm turning this off,good good good this just looks great,all of that three bags of tomatoes got,in here,all right the next step then is to use,our food mill,so I'm gonna go off camera and get,everything all set up for that and then,we will be back,we are in the Sun from the Skylight and,I'm sorry because it makes the colors go,weird here is my food mill,and these little legs fold out so that,they can fit over the top of a bowl and,there are three grates of,

Easiest, Thickest PASTA SAUCE from the Garden!! Canning Your Homegrown Pasta Sauce

Easiest, Thickest PASTA SAUCE from the Garden!! Canning Your Homegrown Pasta Sauce

hi everybody welcome back to living,traditions homestead well it is an,exciting part of the year the time of,year when the harvest from the garden,starts coming into the house and we can,start preserving it and all the,different ways that we love to preserve,our harvest so that we can eat that,freshly harvested and home-grown produce,for the rest of the year,today i am going to be starting a nice,sized batch of pasta sauce,now i have done quite a few videos on,youtube for,well lots of tomato recipes i have never,done pasta sauce i've just done tomato,sauce and that's mainly because tomato,sauce is an easy base,i can use it for anything that calls for,a tomato product and then i can season,it later i don't have to worry about,jars in my pantry that are just,dedicated to pasta sauce but this year i,want to mix it up a little bit and i,want to can some pasta sauce and i want,to show you really how easy it is now,this year i'm also going to be using a,process that i have found to be the,fastest and the easiest way to make,tomato sauce and today pasta sauce so i,can't wait to share it with you there,are a couple of shortcuts that i think,that you are going to appreciate,i have quite a bit of tomatoes to get,started today not as large as some of,the other harvests in previous years,because honestly this year our garden is,struggling a little bit because of the,heat and the drought but i am going to,make the most of what we can get out of,the garden and today like i said is,pasta sauce,you can see the tomatoes that i have,washed and prepared for today i'm,actually going to be using a combination,of paste tomatoes and slicing tomatoes,today i'm not in the position this year,to be picky about the kind of tomatoes,that i turn into pasta sauce and so,we're going to be using both slicing,tomatoes and paste tomatoes now there's,a big difference between the two types,of tomatoes,a slicing tomato is the standard type of,tomato you know round tomato that you,get in the grocery store that you would,chop up and use you know in a salad or,on top of your tacos or something like,that and a paste tomato,is more like the roma tomatoes that you,see in the grocery store okay so there's,a first of all there's a difference in,the shape but the biggest difference is,that a slicing tomato is very juicy on,the inside there's lots of water on the,inside of a slicing tomato,and a paste tomato is much more dry so,the pulp is not very juicy the reason,why you generally use paste tomatoes for,sauces is that you don't need to boil it,down or cook it as long to get that nice,thick dense,sauce texture whereas having the slicing,tomatoes in there it's going to take a,little bit longer but i am going to be,using both today and it's going to end,up being fine now the tomatoes that i'm,using today they're also not perfect,they have some blemishes there are some,that have cracked because we got some,rain after a long time of not having any,so there was more moisture in the soil,than just when we use our drip,irrigation system so,that's no problem any blemishes are,going to be removed and we'll give those,parts to the pigs and then the good,parts we'll put in,my pot here i'm going to be using my 18,quart,roaster which is going to be a fantastic,way to cook these tomatoes down the,brand that i recommend is the nesco,brand 18 quart,roaster i do have one saved in our,amazon shop if you want to take a look,and the reason why i recommend that,brand the nesco brand is some of the,cheaper brands the knockoff brands the,inside of these inserts the finish has,been coming off when some people do,tomatoes and then it's incorporated into,their tomatoes so the the oster brand,has not done that for me i have one,roaster that i've used for probably 12,years and i also have a newer one and,both of them are doing great,so there are just two things that i'm,going to be doing with these tomatoes,before i put them in my roasting pan i'm,going to remove the core of the tomatoes,with a tomato corer tool i know it's,hard to see,from here but this is so handy it's a,little scooper with teeth on it that,just gets through the core and you can,pop that right out,and then you don't have to worry about,that anymore we're going to give that,part to the pigs,and if there are no other spots on here,that need to be removed i'm just going,to quarter these tomatoes,and put them,seeds and skin and everything right into,my roaster pan,we're going to do that with all of these,tomatoes,this tomato has a split so i'm going to,remove,that split portion,quarter them,and get them in my pot,here's this tool that i was telling you,about,this tomato corer,it has little teeth on it,there's the core of that,look how easy that is,there aren't many blemishes on this one,actually none that i need to cut out so,i'm just going to quarter this,and put it in my roasting pan,so,all of the tomatoes are cut up,lots of tomatoes in there okay so we,need to start cooking these down we want,the tomatoes to get

HOW I CAN DICED TOMATOES

HOW I CAN DICED TOMATOES

welcome everybody welcome back to,homestead heart,and today we are in the kitchen and we,are getting ready,to can some diced,tomatoes okay y'all stay tuned,all right y'all so i have everything set,and ready to go for my diced tomatoes,y'all saw me,unbox my beautiful new water bath,canner it's a water bath steam canner,but i'm just water bath and i'm not,steaming okay,now i have my canner on the stove,my fire is on low because that water,will need to be,warm okay as i get it into the get my,jars in that water cannot be cold,so i got the fire on on low i got my,tomatoes right here,these are paste tomatoes and we're going,to talk about them in a second,i got my pot on to blanch my,tomatoes because you know you got to in,order to get the skins off,you want to go ahead drop them in some,hot water,i got my ice bath right here and,i got my jars ready set to go you're,also going to need some lemon juice,okay and if you like some,basil now i am going to be using,dried basil if i had some fresh basil,i would be dropping a few leaves of,fresh basil,down in each jar with a tablespoon,of this lemon juice okay so what we're,going to talk about now is these,tomatoes,what i'm using today is a paste,tomato whatever kind of paste tomatoes,you want to use or,if you don't want to use paste tomatoes,you want to use a slicing tomato,whatever kind of tomatoes you have you,can do this okay,but i have here paste tomato so if you,have paste tomatoes amish paste san,marzano aroma tomatoes,whichever paste you like,use it okay now they do have a lower,water content than your slicers,okay but that's why these are so perfect,for what we're about to do today,so y'all let's go ahead and get to this,all right y'all so now to go ahead and,get started we have our tomatoes lemon,juice salt,jars we have our boiling water here,because we do have to drop these babies,in some water,before we dip them in the cold water,bath,to peel off all of the skins all right,now what i forgot to do was get a bowl,to put these tomatoes in once i get the,skins off them i got to do that too,now i got my canner here,and my canner the fire is on but it's on,low okay my lids are sitting there,in some warm water and i got some hot,water here to fill my jars with,so i'm ready set to go except for that,bowl i need,so i'm gonna use this one yeah i could,use this one,all right so y'all let's go ahead and,get these babies dropped into some hot,water,i got seven of them right here and i,just dip these in and i put a one minute,timer on these,and if you notice i don't score my,tomate i don't cut them,because once i pour them out where are,my little cores at,once i core them out wherever i have,cored them from,the skins are going to peel right off,anyhow and plus they're going to crack,on their own i don't need to score them,that's just extra work that i don't do,so let's go ahead and get these in the,hot water,i put these babies on a one minute timer,okay and then i sit that to the side,and while i'm waiting i have my,measuring spoons here for my salt,and my lemon juice it's one tablespoon,of lemon juice,per pint two tablespoons of lemon juice,per quart that's just to raise the,acidity level,for water bath canning okay we're going,to make sure that these babies are safe,to eat,okay so the lemon juice you need it can,you use fresh lemons,please don't the acidity level in fresh,lemons,vary tremendously all right and we don't,want to take,that chance and i also have mine,a half teaspoon here because i'm going,to add a half a teaspoon,of the pink himalayan salt to each one,of my jars as well,so let's get this party started all,right,that timer has gone up for the first,minute,i'm going to scoop these babies right on,up out of here all seven of them,then i'm gonna drop them in the hot cold,water i mean,i'm gonna grab seven more,drop these in the hot water,y'all i have to start a timer because if,i don't,i will absolutely forget,that it's been like a minute and i'll be,like has it been a minute,all right my water bath canner holds,eight pints,so i'm gonna go ahead right now and get,the lemon juice,added to each one of these jars while,i'm waiting,hopefully y'all can see that,all right there's my tablespoon of lemon,juice per jar,i'm down to 10 seconds i'm gonna go,ahead now,and dip these babies out of the cold,water,and drop them in my jar right in my,little bowl,now while those are sitting today i'm,going to show you real quick,see how i did not score these tomatoes,and you see how,the skin is coming off by itself so i,just think the scoring part,is just a little it's something i really,don't have to do with these tomatoes,right here,okay then i just use my little thing and,pull out the core,so super easy okay all right so now i'm,gonna go ahead and get these,out of that hot water,and get them in the cold water,and i'm just going to keep repeating,this process,until,these are all done,and i do each step one by one i'm not,going to move on to anything else,until all of this is don

Pro Chef Turns Canned Tomatoes Into 4 Meals For Under $12 | The Smart Cook | Epicurious

Pro Chef Turns Canned Tomatoes Into 4 Meals For Under $12 | The Smart Cook | Epicurious

hey everyone i'm dan giusti,today i'm being challenged to take,store-bought canned tomatoes and turn,the,cheese and,fresh whole tomatoes oh okay today i'm,being challenged to take canned tomatoes,and turn them into four delicious and,affordable dishes a breakfast a lunch a,snack and a dinner all for less than,three dollars a serving,canned tomatoes are an amazing and,versatile product they are harvested in,the height of their season and processed,immediately to really capture the,freshness which saves you plenty of time,you can buy whole tomatoes you can buy,diced tomatoes you can buy tomato puree,you can buy crushed tomato you can buy a,can of tomatoes at the supermarket for a,dollar fifty two dollars a can you could,also spend upwards to eight nine dollars,a can but depending on the preparation,you don't need to splurge and that's the,kind of stuff we're gonna be talking,about today,all right we're gonna kick things off,with breakfast and for breakfast we are,making jam with tomato and strawberries,when we think tomatoes we do think,savory preparations but really,tomatoes as they are they're tangy,they're sweet they go really well with,strawberries we are using tomato puree,in this case because we want to cook,this down we want this dense jammy,consistency in the less expensive,tomatoes you might get a little more of,this acidity that you wouldn't really,want and say like a tomato sauce but,because we are cooking this down we are,adding some sugar we are adding the,strawberries you can buy this two dollar,can of tomato puree and really get a,wonderful result so we're gonna go ahead,open our tomato puree,take this can of tomatoes as is right,into our roasting pan here we have our,bag of strawberries we're gonna do some,real fancy here we're gonna open them up,and then we're gonna put the whole bag,in here that's something you learned,yeah so when i was the head chef of noma,they taught us how to take frozen fruits,out of bags and pour them into roasting,pans if you're not familiar with frozen,strawberries they're great no work,they're ripe they're ready to go we're,gonna add our sugar to this gonna stir,it up and then this is gonna go now into,a 400 degree oven the reason we are,doing this in the oven versus on the,stovetop one it's easier probably the,more important reason though as this is,cooking down the ambient heat within the,oven is also roasting on the top so,you're kind of cooking down and roasting,at the same time it smells absolutely,amazing there are points around the,edges that are on top of the actual jam,that are a little darker those are these,kind of roasted bits that are really,going to contribute to the overall,flavor of the jam gonna put that over,here to the side let it cool we're gonna,toast some bread we're gonna go ahead,and do this under the broiler in the,oven i'm just gonna toast one side i,like this kind of discrepancy in in in,textures when you eat it like you crunch,through the top but when you come,through the bottom it's soft i like that,i'll get a little bit of golden brown on,here and then i'm gonna take it out,so we're gonna go ahead and assemble,this i'm gonna put the ricotta cheese on,first i always like everything a little,uneven it makes every bite a little,different i really do like the fact that,this cheese is light jam is condensed,it's pretty intense on its own so that,that kind of a light creaminess really,really balances things out a touch of,salt jam and then we're going to finish,the whole thing with a little bit of,black pepper similar to the combination,of tomato and strawberry you might find,it odd to take black pepper and put it,onto fruit in this case tomatoes and,strawberries but actually black pepper,is a great seasoning for fruit it's,delicious and there you have it,strawberry tomato jam ricotta cheese on,some beautiful rye toast give it a bite,give it a shot see what we're working,with,it tastes like its own kind of like,tropical fruit it's like this sweet,tangy hint of savoriness thing going on,that you don't really experience in any,fruit on its own two slices of this i,think is super satisfying this is a win,and we use tomato puree from a can,all right it is lunch time and for lunch,we will be making a free form lasagna,with tomatoes zucchini and artichoke so,for this dish we are using diced,tomatoes essentially we are going to add,them at the end of the sauce making,process just basically tossed with some,aromatics and then we're gonna serve,this with the pasta so not much is going,to happen to these tomatoes therefore we,wanted to make sure we had a tomato that,tastes good pretty much ready to go on,its own we don't need to work with them,at the moment we need to work with our,other vegetables so we will be working,with fresh zucchini and cut them,relatively thick we want this free form,lasagna to be a thing where you see the,larger tomatoes you see the larger piece,of zucchini you don't want all this,stuff to be small it kind of takes away,from

Italian Grandma Makes Canned Peeled Tomatoes

Italian Grandma Makes Canned Peeled Tomatoes

Oh Gina I'm so happy you know what I,wait I wait for my sweater but a good,one and then I have a good one I have a,table here ten Bush and then I got a,summer salad they so good look and,summers are very red and nice it's so,nice of tomato,I mean epic battle tomato now we can,check another in the bushel sometime,Sunday so little Craig you you put a lay,down on the table,you check the bed one and then a good,one we got wash and we got a little by,little we finish oh we got it we got,cook all right look at this that's so,nice the tomato that good so now when,you lay down you you put a bush on the,lay down you can see the big one the,small one at the bed one when you find,some bed because in the basket today the,breakage ah it's unlike some like this,and this is still good just you gotta,make a super ray you put it separately,then you wash it and you clean you cook,separate see that's another one now look,all the bad one not too many not good,not too many they read they horrible to,see to not too many better so the better,one is it's a smash you know in the,basket there's match they crack it's,same you you put separate you wash a you,cuckoo super ready now this is a first,population died I wanna I gotta check I,wanna to make a foster the people to,made in the jar when I make a,to meet in the jail I can have all to,mate I pick up the big one I want to,pick up the nice one on a big one for,make a pillow tomato I have to write,this and this one I put it here I got a,pill yeah check all of my big one all of,my big one oil money big one is it all,the way the big one you can take care of,this thing it's a new parole I like with,big one that's in the tempo sure I kind,of find maybe to bush falafel maker peel,to me another thing you find some time,it's a greeny it's a green it can stay,couple of days you can put away,you see you could pull no I put maybe,you can put away you see some like this,they can stay not a couple of days I put,it in the bush he stayed at the couple,of days over day and then we cook person,not too many they all good do to me that,they all go look at this salmon like,this if you see another couple of days,done live,first I make a pivot tomato nice I,checked I check everything and I wash,all right I pick it up the big one,man I got wash you out the wash you,gotta check something do everything is,okay,see summertime you know what to do a,little bit like this you gotta wash them,nice nice you pour over there you gotta,put over there you gotta pay so two,times,I like it but now we maybe don't read,esse pieces now we are we may call up,over here all right,you see on all mate melted swash na now,I I prefer Coke we gotta start to cook,and got our yeah so nice clean like this,will feel a rapid apart and then we put,the word we gotta put the word that's a,familiar to me later this - man we gotta,peel okay you put a little bit less,because you gotta put the water now this,is enough,yes I say for the other part I need more,water,I need the motor one okay that yesterday,they have they have Adam cover like a,car and then now you put this you put,off your mail when that boiler will sit,to me that they started the schema crack,we can peel you know we got a feelings,are weighted to the skin crash hey then,they co can we take it out okay now I,gotta make another part all right,the flat ball you see the tomato butter,they all crack look the old crack not we,can pull out they are ready for peeler,this is they all crack they already be,filled you take out you put in the thing,that they drop the water you pour in the,thing that they drop of the world look,they all look like of appeal the word is,born all right look at this I pull out,this is they cook just in the body of,water just so they got a crack they got,a cracked egg you Cappy you say it,nothing you can make a little cooler,down because they it just do you pain,you can appeal we gotta put it the,journal,they need a lot of time above little by,late you can make a right this you could,do like a day they look at this little,bit this yeah and this is this is,already this is a cleaner tomato you put,away then I put on a wheel,I pull in the salt and I know what put,in the journal they do like this just,like this be when they see the skin will,come off just look like this,you take the green one if they're nice,big one yeah look a little one is this,sir alright look at this now this I peel,already but we want to started to make a,jibe Lefou start to the cook and then we,finish at the rest of the peel,I peeled this for making this job now we,got a fix I probably know Salter I got a,pulsar they're like you put a lunar sock,it's another sort to you when you cook,that's our the Leicester Salter you got,the news my adjustable to put a summer,they stay like the sound and then see,the tomato they're very big just you,squeeze a little update squeeze a little,bit like this do to me the day they all,tomato no no Skinner they just tomato,put in the jar,sometime just to the test

CANNING TOMATOES 101

CANNING TOMATOES 101

alright y'all we are blanching tomatoes,we're canning them today we're gonna put,some tomatoes off we've got some really,nice non-gmo beefsteak tomatoes here,that were on there from Tifton Georgia,they why okay I don't know if you heard,it but she said we washed them we cored,them now we're fixing fixing fiction to,pill them alright guys,now we've put the tomatoes in an ice,bath and basically it's gonna make them,easier easier to peel okay so we've,blanched them which you know we bowled,them for about 30 seconds or so took,them out put them in here and this is a,lot we've got about 50 pounds of,tomatoes in here and now we're just,because we've blanched the tomatoes you,can just peel the skin right off my,mother might stick but not much and it,just feels right off and you just what,you do after this well I'm putting them,over into a pot see this is what happens,when you're doing Tomatoes the lady,folks like the chitchat that's our,fourth all right so we've got the,tomatoes peeled yeah and we've got a,bunch of them now this is how many,pounds you say 50 pounds today well,basically what I was gonna say guys is,the skins off and now she's quartering,these and we're gonna pack on their,quart jars and we'll move on to that,step in just,all right so we have quartered the,tomatoes and they smell fantastic man oh,my god they smell good I've had a couple,whoa how we were here now what will show,me the product that you have here and,what you're doing with this right now,you're I'm putting a half a teaspoon of,citric acid which is a ball product in,each ball jar each jar I've already put,a teaspoon of salt in every jar on this,is according to the ball blue book of,Kenya but you can use 1/2 a teaspoon of,real lemon or fresh lemon juice,understanding you need to clean your,jars you need to wash them sanitize them,as best as possible with Turkey water,and then run them through your,dishwasher on the sanitize cycle leave,them in the dishwasher until you are,ready to use them don't touch your rims,and don't touch the inside of the can I,know most of you already know this you,know but I know there's some folks out,there that probably never can it might,one it can for the first time you know,we just want to go over those simple,rules really quick we've washed our lids,and now we put them in warm water and,they're gonna and if you don't bring,them to a bowl you just put them in good,warm water the and little the Rings the,little plastic ring around the edge it,gets soft so you can seal your job what,are we doing now Siri I'm packing my,jars you packing a jar what are we doing,now lifting our lids and putting them on,our Tomatoes and putting a wash string,on the can on the jar so I watched rings,are sanitized sterilized all right now,we have filled them we put the lids on,put the rings around we've got our big,what kind of bucket would you call this,we got a big war bath canner and now,what do we do now now you live,your jar and lift them into the back,counter we need to make sure that,they're covered with the water down into,the canner you also want to make sure,that you don't have too much water in,here so it will overflow and how long,does this go for so I need to boil back,and using to leave it at the same,temperature it's gonna stay at the same,temperature will this boil yes this will,boil a vigorous boil or a slight simmer,slight simmer a rolling boil okay,this is what's gonna sterilize,everything okay it's been 40 minutes and,we are gonna go ahead and pull these on,out in here hon you need to use some,sort of mitten I don't think you're,superwoman or you could be superwoman,are you superwoman oh you're so,patriotic with your red and blue all,right tell us what instrument you using,now all right guys what we're gonna do,is basically go ahead and pull all these,out of the water now and just let them,sit here and what happens when they sit,here babe the pressure inside will,automatically as it cools suck all the,air it'll want to suck air into the jar,and as it does that it will actually,you'll hear the lid start to that means,there's I wanted to add that when you're,when your jars come out of your cooker,you're gonna see that there's a bow at,the top of the lid okay so the tops of,the lids will kind of bow out and as the,pressure redistributes itself you're,gonna see the lid,it'll suck itself in okay so you'll get,a concavity here and that's when you,know that your jaw your jaw has sealed,you'll hear pop it'll you'll hear that,and you'll know that your jar is sealed,and your tomatoes are good for I don't,know man,two three years in these things maybe,longer,so there you go tomato cannon 101 guys I,hope you enjoyed the video please leave,comments like subscribe share you know,do whatever I really appreciate,everything you guys do to support this,channel I'll see you on the other side,guys

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