I saved my tomato skins and dehydrated them for tomato powder for soups and stews. I was really surprised how good it made soup taste. Tell the pigs they can't have them. 😂 I think there is a video from half acre homestead. Yum
Just one small issue that won't bother most people but if you have the super taster gene that doesn't like cilantro and arugula then the skins/ seeds might taste bitter. I'm one if those that can't stand the taste of cilantro and arugula and a few other fresh herbs and darned if the tomato skin and seeds tastes super bitter and slightly off to me. I know there are not many that have this but I figured I can at least give a heads up. Fresh basil also tastes wrong to me but I love the smell and when I dry it I love the flavor so it has to do with something fresh there. Taste buds are so weird lol
My momma taught me how to can when I was little, I don't have gauges and dials but everything you're teaching is the old fashioned way where you don't need anything but institutions from a loved one and common sense!!!😋💕
It is paramount for safe canning that a specific pressure is reached and maintained for the prescribed time. I don't know how that would be achieved without a dial gauge or weight.
@@cindybonem494 honey I know but she's got the newer stuff and I was complimenting her about the fact that she was using the older way of canning!! I wasn't criticizing at all.
We now have our 5 acre farm and I put up SO much this year! Yay! We’re so happy we raise our own beef and chicken AND our garden has produced an abundance of absolutely beautiful veggies! We are so blessed ! We are also so very grateful to our Heavenly Father for taking such great care of our family. 🙏 It’s a wonderful feeling looking at your dinner plate with all the amazing colors of the rainbow! And it tastes SO much better AND IS MORE HEALTHY TOO! Love seeing others doing the same!
Run electricity and water to your guest cabin and turn it into a canning house to keep mess and heat out your house and have burner stations that sit lower to make it ergonomic for the use of the big pots.
@@VaveeDances 👍 Seems like the smart thing to do. If it was me I would. Even if I had to move it closer to main house because it's just really a portable building so it wouldn't cost hardly anything to move if needed.
Plus it could double as a processing and bagging house when it comes down to processing chicken and turkey and eventually hogs and cows even if the slaughter of pigs and cow is done elsewhere on property the bagging/packaging can be done there.
Jimmie Burleigh It used to be normal to have a summer kitchen outside the house so all cooking and food preserving could be done without overheating the living area. As soon, historically, as insect netting was available, it was used as the “walls” of the summer kitchen. This included all food preparation and preservation, plant and animal both, until the weather cooled down. Storage, of course, was elsewhere, and when the summer kitchen was no longer needed for the year, it was emptied and scrubbed (so it would not attract pests) and the netting put into storage. (The netting was valuable and expensive. “Waste not, want not,” was how people lived.)
We’ve been up since 1:30 est as hurricane and two tornadoes came through our area. 6 people in a bathroom. Ready to goto bed . Now the wind. Prayers please 🌺
I'm listening to the news right now as the tornados are passing up through Calvert County. All my prayers to you and everyone who are now finding themselves in the "danger zone"! (I'm in Northern Virginia so we're going through the torrential rains)
You are soOOoo cautious about canning Sarah...it is as though you are treating your harvest/preserves like GOLD! A N D ...right you are! If anyone takes the PRESSURE out of PRESSURE canning it is YOU, my dear! You walk us through like a 'mom' with her youngins'...and your flow-of-speech/delivery...can make even something somewhat boring...worth watching through. It is, in my humble opinion...your 'Joie de Vivre, Appreciation and Gratitude'...that make watching a very pleasurable experience. Health and God's blessings on you n' yours. This 'tomato time' must be akin to heaven for Kevin! (LOL)
Wow! The BEST VIDEO I’ve seen. So informative, Step by step. But, what I appreciate is how you show exactly how “weight” should rock! So many other videos NEVER offer this very important detail!! Just found you and your hubby! I think both of you are the BEST HOMESTEADERS and best UA-camRS! Please keep on giving us your knowledge. Thank you, I can’t stop watching your videos. Love from 🇨🇦
i'm watching this in Scotland while it's pouring outside and my tomatoes are in a polly tunnel and are still green :( but in a few weeks we should be getting some!
Great job, Sarah! I don't know what I'd do without my pressure canner. I'm hoping to move to a larger, rural property, but for now I'm in a suburb with a 30' x 40' garden. Each year I grow a lot of tomatoes, but still have to supplement by buying them by the case to make sauce. The ones I grow get saved in freezer bags until I have enough ripe ones for a canner load, and I much prefer to presser can them. You're so right about how much better they seal, and I like the texture better, too. I can't stress how much money I've saved in investing in canners and equipment, and good dehydrators. It really doesn't take a lot of money - Just a little planning and saving. I've more than paid for the canners and dehydrators, and each year, I buy enough lids and replacement rings to last the next year. Here in Central Florida, the power can be out for weeks following a hurricane, and many lose entire freezers full of food. As the food thaws in my freezer, it gets pressure canned and preserved, giving us a full pantry at a time when we need it the most.
Carol Avant : Thank you for this comment. When you say that you saved them in a freezer bag until you have enough to process, do you core and peel them then freeze them until you can process them all at once? Do you cut them or freeze them whole? I am new at this, this year I have bought both a dehydrator and everything needed to water can. This is also the first year that I have had a garden. To my surprise the garden is doing very well. I will have a lot of tomatoes and peppers... God is good! He has bless my garden. I have dehydrated garlic, onions and carrots, dill (and stinging nettles I make capsule for and tincture with that, it is an amazing herb) so far... I am however very Interested in dehydrating meat, for the exact reason you mentioned, a lengthy lost of power. I have ordered some oxygen saver packages and I will put some in my containers once they arrive. Do you have any tips on dehydrating things like that? What do you dehydrate? May the Lord bless you and yours and keep you safe until He returns. Let us be His light in this dark time and let us share His gospel to everyone because He does not want any to perish. The gospel of Salvation is as easy as ABC A- Acknowledge that we are sinner and in need of a saviour because we all fall short and no one is good no, not one. B- Believe with all our heart that Jesus died for our sins, and that God Has raised Him from the dead and given us this free gift so that we could have eternal life. C- Confess with our mouth that Jesus is Lord and call upon His name and WE WILL BE SAVED!
Whenever someone mentions pressure cooker I remember the time at my grandmas when the pressure cooker blew the hole in the ceiling !!!!! I am perenely scared of pressure cookers !!! Here's to you if you have mastered the skill !!
Sarah, i have struggled with my tomatoes leaking also. So i watched a tutorial of an Italian grandma (i mean who else could can tomatoes and hold all the secrets lol). The trick is "finger tight". Turing the ring as tight as your fingers can get it. No palm! Works great. I think i miss understood the finger tight law. 😉
Love Canning Season - even when I don’t! All because I know our family has FOOD for the next year on the pantry shelf. We work hard and purposeful for ease and assurance of food later. God’s abundance. The taste of summer even in a blizzard.
another fantastic video thank you so much! Those jars of tomatoes will taste so good next winter! .. I think of those poor people in countries where they have no cold winter weather.. they never really experience the real joy in things like this, do they?lol..hah,hah, never mind, Id like to try that out myself sometime! .. at age 75 ,.. Id gladly give up the cold winter months,think I might still enjoy a jar of home canned, grown, harvested, planted, seeded, etc. Etc. No matter what ... those tomatoes are still going to taste heavenly, no matter where or what , just so good! GOOD DAYS WORK SARAH ... YOU GO GIRL,!! .. I hope all the young homemakers everywhere are watching this! Youdo everything so well with clear instructions ... the whole process.. from start to finish! You are a pro... I love watching, my days of this life were only a dream, and they are long past now too, so watching you is like I can be a part of it now anyway!! Love, love your homesteading life keep it up kiddos! BEST..CHERYL🇨🇦🇨🇦🇨🇦
😅 I can remember my Mom having bushels of tomatoes that we had to work through at one time. From the time the 1st produce ripened until the last our kitchen was hopping,canning and freezing everything
The reason you put citric acid in different items to can is the same reason that it's recommended to use bottled lemon juice in some things. The acidity or PH is so varied in fruits/vegetables the citric acid is a safeguard to ensure everything is more or less equal and up to a consistent level for safety.
@@hillarywright7965 it has nothing to do with the canning method but with the ability of the tomatoes to store without going bad. The two things that really preserve food are acid and sugar. Salt is also a preservative.
Then y dont you add to other pressure canned foods? I thought the whole point in pressure canning vegetables was because they were low acid? And that's why you water bath cause fruit is high acid?
@@hillarywright7965 the citric acid in both types of canning is to stabilize the PH so things last longer aren't mushy and preserve flavor You can do tomatoes in either as long as you're not putting items in that require pressure canning IE meat. But the citric acid or bottled NOT fresh lemon juice are a MUST. The acidity of tomatoes varies from variety to variety and even from 1 tomato to another. Add an acid helps guarantee they're equal.
I always was taught that the reason you had to raise the acid level, this add the citric acid, was because you were water bath canning. All other LOW ACID foods do not receive this treatment. Look at the ball book for stewed tomatoes, their recipe requires pressure canning because of the other ingredients. No additional acid required. Basic chemistry.
Glad I stayed for the end of the video. When my tomatoes came out with them "floating" and all the clear liquid on the bottom of the jar, I always thought I had done something wrong and hubby didn't think they were safe to eat. I have also had a problem with siphoning in the past, so going to follow your method this year. Thanks so much, Sarah, for another helpful video. God Bless.
Sherry, I just followed Sarah's method of cracking the lid on my All-American canner and leaving the jars in the water for a bit. The jars of green beans all kept their liquid! No siphoning.
I’ve canned for many years now but have learned several important things from you! And I thoroughly enjoy watching all your videos because it brings back lots of memories too from growing up in the midwest. Thanks so much!
I used a pressure canner last year after 40 years of boiling water bath tomatoes and I had to buy new lids and redo all my tomatoes because the tomatoes syphoned out the top from the pressure canner. I can see u have ur system down to work for you. But I found the nice thing about boiling water bath after struggling with pressure canning tomatoes, is that with boiling water bath u can just set the timer and walk away...u don't have babysit the dials or steam...and this year with lids harder to find I can't chance them syphoning out again. Maybe next year I will try figuring out how to make it work.
Vivian I also would rather water bath my tomatoes and have no siphoning of liquid. I think the temptation to turn the heat up on the pressure canner causes it to siphon. This year I pressure canned Yukon potatoes and did not have water loss because I did not rush to get the heat up fast nor did I tighten the lids too much. It worked! Now on to this years tomato crop. Good luck.
If you put your tomatoes on a cake pan and place in a hot oven for a few minutes the skins will come right off and you will have a better tomato flavor in your canning with no added water
david gunter ...That is a really good idea, I’ll have to try that. Anything you can do to keep more flavor the better, plus I hate boiling them, it’s hot, messy and splashy! 😊
I roast my tomatoes in the oven too, helps cook them down making a nice, thick sauce and a deeper flavor. I run everything through the Squeezo so I don't bother taking the skins off. I will certainly try it with the tomatoes that I make salsa with this year.
Yesterday, i just made and canned my first batch of tomato sauce for the year with my garden's tomatoes. and you are not wrong about the water bath making it so warm in the kitchen!
Watching you do this brings so many memories of time spent canning with my mom. We had a huge garden at their place, and one year we did 300 quarts of tomatoes, juice, and sauce, not to mention all the green beans , corn, potatoes, beets, carrots, and 5 kinds of pickles. Thank you for sharing, God Bless you
Thank you Sarah, I didn't realize how much time my pressure cooker could save on my tomatoes. I have a canning kitchen down in my basement but I use two turkey fryer burners outside to do my canning which really saves the heat in the house. It's nothing to have two pressure cookers rockin at the same time, I can do projects outside and still listen to them to make sure all is well.
Do you have any issues with the bottom of your pressure canners warping using the turkey fryer burners? This is my first year canning and it heats the house so bad using an electric stove. Ive been contemplating using my fryer burner but was hesitant because of the BTU rating.
Brian Hillyard yes, be sure the btu is no more than 1200. The higher BTU can soften the metal and warp the canner. Per the instruction manuals I have Turkey fryers are a no no.
I can outside too, but just with the water bath canner on the turkey fryer base. When I'm done for the day. I'll scoop out the boiling water on the weeds in the cracks of the driveway. My biggest dislike is the soot on the canner. Biggest love, I can go in the nice, cool house - still keeping an eye on the pot, but not heating up the house to an unbearable level.
Did pressure canning really save time and/or propane? She put the jars in at 3:12 and was opening the lid at 5:26... If the seal is actually better it might be worth the extra effort, but I feel like this actually took more time than a water bath.
I loved it when I was able to do all the things that you do. I want to encourage everyone to at least try gardening and canning! Thank you Sarah, you are a wonderful teacher .🙏🏻❤️🙏🏻
As always on LTH, excellent instructions...! I'm sure those who might be a little hesitant of canning could watch this (and any of your other canning videos) and proceed with confidence. Watching actual demonstrations with all the tips is always better than just reading instructions (that may or may not include some of those important tips). Thanks, Sarah, for all you and Kevin do to help others...your caring in sharing must surely give the novice confidence.
My kids have named my pressure weight, "Lola, the hula dancer" because when you have the temperature just right she sways so beautifully, HA! I have a LOT of trouble with siphoning but I never once considered it was because I was overfilling the jars. I will definitely try to be a little more generous with the headspace and see if that helps. Thanks so much for that tip!
SarDee It can also be from taking them out of the canner too soon. After the time is up, crack the lid for a few minutes, then take the lid off and wait a few minutes, then take them out and put in a draft feee place on a towel. That should help also.
I love you vidios. I'm older and don't have access or strength to garden or can any more. So as I watch it brings back so many great memories. And makes my mouth water. God bless you and your family.
Enjoyed this video so much as I do ALL of your videos. You all are a WEALTH of knowledge and have been such an inspiration for me and my family this year! So thankful to have found your channel a few months ago. God Bless
The DH and I are the tomato canning team. We have two big pots of boiling water on the stove for scalding the skins and the sink full of cold water to cool them. We try to get 60+ quarts canned every year, raw pack, adding lemon juice and canning salt. When our boys were still at home, we did 100 qts to make it through the year. Plus salsa and sauce. Even canned or frozen, tomats taste so much fresher than the tin can ones from the store. :-)
Last year I had 4 bushels come in all at once. Took me 3 days, but I had pizza, spaghetti, and tomato sauce for the year. Good to see everything ripening. Happy harvesting.
@@sparkofhope-withkatrinadar8707 I put onion, peppers, celery in spaghetti, along with oregano and the tomatoes are in a little bigger chunks. And they go in quart jars. Tomato sauce takes forever to cook down recipe is different I put it through food processor. And my hand crank to make sure it is consistent, in pints. My pizza sauce is in jam jars. It's kinda half way between spaghetti and sauce. My recipes I found online and my Betty Crocker cook book for canning.
I have about 8 gallon bags of beautiful tomatoes in my freezer and about 5 pounds coming in daily! I'll be firing up the All American here very soon. I can't even tell you how much I LOVE my pressure canner!
@@vickisavage8929 my 90 year old mom used one for decades and us 4 kids peeled all the skin from everything we canned so not sure why when they all go in and out at the same time why that would be. We were the "assembly line" of canning every day after school and on weekends for tomatoes, peaches and pairs and used the strainer for all.
Casi D Trust me, I know about the assembly line. I helped my parents from the time I could see over the counter and stove. We all pitched in. On canning, I did the blanching and put the fruits (tomatoes are a fruit) into the cold water, Dad skinned and cored (pitted, or whatever else was needed, depending on what we were putting up), and Mom put it into the jars, cleaned the rims, and put on the lids and rings. When the whole batch was in jars, Dad checked the rings’ tightness. We always started the jars in cold water, and let them cool a while, but not completely, in the canner before they came out. Dad set up the pressure canner until it was at pressure. My job was to monitor for the time necessary. We had two canners, but not enough room for both on the stove. If we had more than one batch, we alternated canners. I cannot remember the pantry ever holding less than a year’s worth of food.
@@vickisavage8929 As I said, don't know why, perhaps different boiling times due to higher/lower altitudes. The four of us peeled what came out of the steamer.
I remember the days when water bathing tomatoes was 45 minutes. Lol. Canning tomatoes has always been my favorite veggie to can. I love the whole process. Wonderful video! ❤️🍅
The NCHFP does have some recipes for 45 min water baths. Particularly one titled Crushed Tomatoes With No Added Liquid. It always confuses me and I have to double check the websites for what I am specifically canning that day. But I’m still not sure how that recipe differs from what Sarah did here 🤷♀️ Hopefully I will figure it out one day. 😂
I wonder if it might be worth looking into adding an extended kitchen exhaust fan over the pots. Might take a lot of that heat out of the kitchen and load off the AC system. Just a thought. You do such a great job of keeping eye contact and communicating your process. Anyone who has ever made a how-to video can appreciate just how challenging that can be, and you make it look effortless.
I love watching you and your husbands expressions He does not have many but your smile and excitement is contagious It is a joy and so educational I was scared to death of the pressure cookers. When I was young I did not know you should not cook a stew in them. It blew the bobber off and we all freaked out. I turned the stove off and yelled for the children to get under the table. One opened the kitchen door where I was going to throw it out and I seen once the heat was off the pressure was going down. Never did that again. We laugh about it today so your confidence has made me want to try it again
You can always take green toms, and take each one wrap in a newspaper. Stack them loosely in a box and store in a cool dark place. I used to stick the boxes under the bed in a cool bedroom. They will keep for weeks. I use to do this when I was gardening. And did ya know you guys were featured in an article in the Aug issue of Rural Missouri? I got my CoMo rural and there ya all were. Congrats on what your doing. How I wish I were young again so I could farm and do it all over . I really miss fresh food, and I miss working on my garden. I use to just go sit on the ground in my garden and pass the time away. Many Blessings children , your doing great!!!!!!
I freeze my tomatoes as I pick them. Then when I have enough for a load, I thaw them. The skin comes off without steaming up the house. Some of the juice is out so the result isn't as watery.
Thank you for mentioning- I might try this. Its been mentioned on other gardening canning sites and mine are ripening slowly and doing that one here and there for now thing. I better get to eating the big carton of mint chocolate chip to make some room 😁
This method is great but you should add the liquid back. Tomatoes are tested safe in canning using all the liquid. Although it's seems like a time saver it isn't safe. Sarah's method in this video is a safe tested method and all the juice in the tomatoes are being used. Hope this helps...happy canning. 😊
@@YolklahomaRocks I never ever raw pack so for me getting the liquid out is a good thing and I use it for other things so freezing than draining over a bowl which the draining step normal with my sauce prep normally its just taking the place of my hot water boil. Seems like on hot day peeling frozen tomatoes would be better than hot ones. I was planning on asking my granddaughter if she wants to learn this year. Doing things differently might be a bit safer for a 12 year old.
@Emeraldwitch30 I agree draining them is quicker to process sauces. It just isn't safe tested. No matter which tomato variety we use it need to cook down to desired thickness. A lot of people just dump the water after their tomatoes thaw. However it does affect the acidity even though you would add citric acid or lemon juice. Just sharing some safety tips. I pray you have a wondrous time canning with your 12 year old. 12 is like the perfect teaching time for it. Your right safe is better. 😊🙏❤
You truly inspired me to try canning, at least on a small scale, and be able to utilize fruits & vegetables that many times and up in the trash. Thanks for your good instructions.
Thank you for this. Last year was my first year canning and I decided to pressure can my tomato sauce and paste. It was fraught with trouble, I had a new canner that was working well and a new used canner that had a malfunctioning gage. I had both canners set up and running when I discovered this so I turned the canner with the bad gage off and used my new canner. When it came time to process the cans had been up and down in heat and pressure a couple times, that may have caused the issue or maybe it was just plain and simple siphoning. My husband was looking into the pot as I removed the jars and one of them exploded, the jar falling from my burnt arm hit another and it exploded as well. My husband had 2nd degree burns to mostly his forehead and scalp, I had burns on my arm, hand, face and head. I have not been eager to can again,but I want to store our garden food for us to eat later so I am going to try again. Thank you for your careful and cautious instructions, I think it will help.
Lisa Nowakow Pressure canning is NOT to be done with defective equipment! ALWAYS get your gauges checked for accuracy at the start of the season! The extension service will GLADLY do it for you and they are set up to do it. A defective canner is a bomb waiting to go off. For your own sake, treat it like one!
I just ordered those tomato corers and cant wait to get them. I also bought the ball canning book after watching one of your videos and totally agree with you, its a great book and I love it. I have canned different things this yr from that book that I haven't canned before. If your a canner then that book is a must have.. 🙂
Guys...the more I watch you the more I like your show. I need you to adopt me so I can eat the healthy food you guys eat. Thanks for your efforts and this I say without joking - you could easily be in the HGTV / DIY channels making the big bucks. You deserve it.
I don’t can but enjoy your channel. Have a new kitten and she loved watching you can. She plays games with my son. I love your garden. It is neat and you produce so much. Thank you and God bless your family.
You can Totally eliminate that step of peeling skins..For making sauces.. which I hate.. I core, quarter and put them in my Ninja . It pulverizes them ., then I just add all the seasonings for what ever I’m making and cook down then take my immersion blender to make a beautiful consistency. Beautiful Bounty you have there., when I was young.. lol., I planted 250 tomato plants each yr.,Plus all the other things but I loved it.. 63 crept up and slowed me down .. just a bit.. 😂
Phew - pressure canned diced tomatoes today. Sarah, you make it look easier than I found it to be. Our tomatoes have a hard white core, so I had to cut a lot of it out. I made 7 quarts because that's what fits my pressure canner. I tried to follow every step carefully, but sadly, I still experienced some siphoning. The level is still acceptable, but I must have done something wrong. May or may not try this again! Tomato sauce was so much easier!
Thank you! I'm waiting for my first canner to arrive from America. In the meantime is it OK to freeze my tomato harvest? Should I prep them first before freezing or is it best to freeze whole and prep after defrosting ready to can? I'm so excited to start!
My mama was always a big canner and wanted to do a sun up to sun down day of canning every week so that the house only got hot on those days and she didn't have to drag everything out for small-batch stuff. I remember her waking us up at like 4:30 am on canning days to snap and shell beans, peel potatoes and carrots, etc. I miss it.
Watching this again to refresh my memory. I’ve only been canning for three years, it’s a lot to remember. So thank you for sharing such a wonderful and in-depth video. Much appreciated ❤
I want to ask about your recovery from your hysterectomy. Please work cautiously and continue to not lift heavy weight as it can cause slight damage that may weaken your internal healing. Be cautious. Let others lift things as you would after a baby. My recovery took 16 weeks of gentle and increasing activity. The clinic that assisted my recovery was great. I am thankful that I went slowly. My friend who had a hysterectomy one week after I did, returned to working and carrying and she now has bladder leaks, and an distended odd shaped stomach because she didn't slowly build up her core. Take care. Take it easy. Talk to a physiotherapist about a good recovery plan of gentle exercise.
As ALWAYS, fantastic video! Tomatoes coming on abundantly at my house and you have me excited to dice and can them! Such an encouragement for me as you share your homestead achievements and challenges with clarity and skillful presentation. Thank you and bless you for your overt JOY in the Lord too!
I just love you and your site. You remind me of my dear friend Susan Raines. We lived in Oregon together and I have recently moved to Idaho, where she lives, but several hours away. I do can a lot but I have learned so much from you and your you tube channel. Thank you so much. I tell everyone I know about you. For the first time my tomato sauce turned out thick - I used my slow cooker until I could get a Roaster. I did purchase one and, WOW, they both worked like a charm. Now I am about to take on Applesauce. Oh, I miss my Oregon Apples. You and your husband are gems for sharing.
Good Morning you all😄 Nice to see you guys again with those looking good tomatoes. A 👍 garden with those cute tomatoes that i will be off good. Nice tomatoes patch. Thanks for sharing , i 🙏 everyone be ok from the virus.
We were just in Ozark, Mo. visiting our BIL and his new fiance. Our garden here in Texas has been giving us tomatoes to can since the middle of June. Early girls, Better Boys, heirlooms. Our severe heat is starting to effect ours hoping that the rest of tomatoes on the vines will mature alittle more before we have to harvest them. Yours in this video are more effected than ours are right now. I have tomatoes cooking down right now for tomato sauce from your other video. Glad these videos are showing up again from when you posted them. You are in your new home already.
I just bought a canner this year and found your videos educational and helpful. I helped my grandma and mother can the garden produce growing up. Glad to hear you are in the Ozarks, I'm down in Mountain Home Arkansas. I look forward to watching more of your videos.
I wish your bulk food company delivered near my home in central NY. They do offer some good deals. My tomatoes are just starting to get pink . I will try the pressure canning this year . Thank you for the tips . God Bless .
Best tutorial, thank you! I regret not learning food preservation with my mom. I still have a couple of her books from the 60's canning and freezing, gold to me now!
Sara you do so good working smarter not harder in your garden, why do you work harder in the kitchen? I freeze my tomatoes and take them let them thaw a little and the skins just pop right off! And if it is hot out, I wait until it is a cool rainy day to process them into sauces.
I been watching you guys for years. I have learned so much about canning And has taken the fear out of pressure canning. My go to for bread is Kevin’s bread recipe. You and Kevin are great teacher. Thank you so much.
"Don't ask me how I know that."
An expert is simply a person who has made all the mistakes, already.
Oh so true. LOL.
I saved my tomato skins and dehydrated them for tomato powder for soups and stews. I was really surprised how good it made soup taste. Tell the pigs they can't have them. 😂 I think there is a video from half acre homestead. Yum
That sounds interesting! I'll have to try this!
I also dehydrate my tomato skins & core to make tomato Powder... 1/4 cup of tomato powder equals 6oz can of tomato paste...
Great idea! I never thought of that.
I do this as well! It’s so great to add to soups!
Just one small issue that won't bother most people but if you have the super taster gene that doesn't like cilantro and arugula then the skins/ seeds might taste bitter.
I'm one if those that can't stand the taste of cilantro and arugula and a few other fresh herbs and darned if the tomato skin and seeds tastes super bitter and slightly off to me.
I know there are not many that have this but I figured I can at least give a heads up. Fresh basil also tastes wrong to me but I love the smell and when I dry it I love the flavor so it has to do with something fresh there. Taste buds are so weird lol
I look back on your videos so often. I sure appreciate the time you take to make these videos.
My momma taught me how to can when I was little, I don't have gauges and dials but everything you're teaching is the old fashioned way where you don't need anything but institutions from a loved one and common sense!!!😋💕
It is paramount for safe canning that a specific pressure is reached and maintained for the prescribed time. I don't know how that would be achieved without a dial gauge or weight.
@@birgitelisabeth9661 for tomatoes I add vinager or lemon hi e and waterbath
Birgit Blees tonya didn’t say she didn’t use a weight she said gauges and dials, they’re the same thing.
@@cindybonem494 honey I know but she's got the newer stuff and I was complimenting her about the fact that she was using the older way of canning!! I wasn't criticizing at all.
@@cindybonem494 I do have to say that because I am old school the other canners Sarah has would intimidate me because I know only one way!!
We now have our 5 acre farm and I put up SO much this year! Yay! We’re so happy we raise our own beef and chicken AND our garden has produced an abundance of absolutely beautiful veggies! We are so blessed ! We are also so very grateful to our Heavenly Father for taking such great care of our family. 🙏 It’s a wonderful feeling looking at your dinner plate with all the amazing colors of the rainbow! And it tastes SO much better AND IS MORE HEALTHY TOO! Love seeing others doing the same!
Run electricity and water to your guest cabin and turn it into a canning house to keep mess and heat out your house and have burner stations that sit lower to make it ergonomic for the use of the big pots.
What a great idea!
@@VaveeDances 👍
Seems like the smart thing to do.
If it was me I would. Even if I had to move it closer to main house because it's just really a portable building so it wouldn't cost hardly anything to move if needed.
Plus it could double as a processing and bagging house when it comes down to processing chicken and turkey and eventually hogs and cows even if the slaughter of pigs and cow is done elsewhere on property the bagging/packaging can be done there.
No I dont think so. That is for family. But... they could rent it out to Vacationers for $100 per night!!!
Jimmie Burleigh It used to be normal to have a summer kitchen outside the house so all cooking and food preserving could be done without overheating the living area. As soon, historically, as insect netting was available, it was used as the “walls” of the summer kitchen. This included all food preparation and preservation, plant and animal both, until the weather cooled down. Storage, of course, was elsewhere, and when the summer kitchen was no longer needed for the year, it was emptied and scrubbed (so it would not attract pests) and the netting put into storage. (The netting was valuable and expensive. “Waste not, want not,” was how people lived.)
A tip my grandmother showed me when skinning early ripened tomato’s is to lightly score the skin with a knife prior to the hot bath.
We’ve been up since 1:30 est as hurricane and two tornadoes came through our area. 6 people in a bathroom. Ready to goto bed . Now the wind. Prayers please 🌺
Please be safe!
You're in my prayers today for protection and provision. Blessings from Houston TX 🙏
May you all be safe and well. Prayers and thoughts are with you and yours at this time. I hope it passes very soon.
I'm listening to the news right now as the tornados are passing up through Calvert County. All my prayers to you and everyone who are now finding themselves in the "danger zone"! (I'm in Northern Virginia so we're going through the torrential rains)
Prayers sent for protection. From your neighbors in West Virginia.
I just bought a farm! I can’t wait to build my vege garden so I can do all of this myself x thanks for the tips!
Congratulations on your new farm Lani 🎉
Congratulations!
We are still dreaming of a farm for our family. 😊
Congratulations!!! How exciting!
We have a 3 acre farm with a home built in 1908. Bought in 1994 for $35,000. Feeling blessed.
Good luck!
You are soOOoo cautious about canning Sarah...it is as though you are treating your harvest/preserves like GOLD! A N D ...right you are! If anyone takes the PRESSURE out of PRESSURE canning it is YOU, my dear! You walk us through like a 'mom' with her youngins'...and your flow-of-speech/delivery...can make even something somewhat boring...worth watching through. It is, in my humble opinion...your 'Joie de Vivre, Appreciation and Gratitude'...that make watching a very pleasurable experience. Health and God's blessings on you n' yours. This 'tomato time' must be akin to heaven for Kevin! (LOL)
Wow! The BEST VIDEO I’ve seen. So informative, Step by step. But, what I appreciate is how you show exactly how “weight” should rock! So many other videos NEVER offer this very important detail!! Just found you and your hubby! I think both of you are the BEST HOMESTEADERS and best UA-camRS! Please keep on giving us your knowledge. Thank you, I can’t stop watching your videos.
Love from 🇨🇦
You do such a good job teaching and I’ve learned a lot from you.
i'm watching this in Scotland while it's pouring outside and my tomatoes are in a polly tunnel and are still green :( but in a few weeks we should be getting some!
Wow!! Amazing
Good harvest to you
Thanks to Scotland for producing our dearly beloved duly elected president Donald J Trump
🇺🇸🏴
Pouring down here with high winds in Greenock
Victoria O'Shea Amen sister!
Victoria O'Shea, thankfully for us, and shame for you, your president wasn’t born in Scotland.
Great job, Sarah! I don't know what I'd do without my pressure canner. I'm hoping to move to a larger, rural property, but for now I'm in a suburb with a 30' x 40' garden. Each year I grow a lot of tomatoes, but still have to supplement by buying them by the case to make sauce. The ones I grow get saved in freezer bags until I have enough ripe ones for a canner load, and I much prefer to presser can them. You're so right about how much better they seal, and I like the texture better, too.
I can't stress how much money I've saved in investing in canners and equipment, and good dehydrators. It really doesn't take a lot of money - Just a little planning and saving. I've more than paid for the canners and dehydrators, and each year, I buy enough lids and replacement rings to last the next year. Here in Central Florida, the power can be out for weeks following a hurricane, and many lose entire freezers full of food. As the food thaws in my freezer, it gets pressure canned and preserved, giving us a full pantry at a time when we need it the most.
Carol Avant : Thank you for this comment. When you say that you saved them in a freezer bag until you have enough to process, do you core and peel them then freeze them until you can process them all at once? Do you cut them or freeze them whole? I am new at this, this year I have bought both a dehydrator and everything needed to water can. This is also the first year that I have had a garden. To my surprise the garden is doing very well. I will have a lot of tomatoes and peppers... God is good! He has bless my garden. I have dehydrated garlic, onions and carrots, dill (and stinging nettles I make capsule for and tincture with that, it is an amazing herb) so far... I am however very Interested in dehydrating meat, for the exact reason you mentioned, a lengthy lost of power. I have ordered some oxygen saver packages and I will put some in my containers once they arrive. Do you have any tips on dehydrating things like that? What do you dehydrate?
May the Lord bless you and yours and keep you safe until He returns.
Let us be His light in this dark time and let us share His gospel to everyone because He does not want any to perish.
The gospel of Salvation is as easy as ABC
A- Acknowledge that we are sinner and in need of a saviour because we all fall short and no one is good no, not one.
B- Believe with all our heart that Jesus died for our sins, and that God Has raised Him from the dead and given us this free gift so that we could have eternal life.
C- Confess with our mouth that Jesus is Lord and call upon His name and WE WILL BE SAVED!
Whenever someone mentions pressure cooker I remember the time at my grandmas when the pressure cooker blew the hole in the ceiling !!!!! I am perenely scared of pressure cookers !!! Here's to you if you have mastered the skill !!
I too am interested to ask if you prep before freezing or freeze after picking, defrosting then preping pre freezing?
@@howardwayne3974 ]
Q
Sarah, i have struggled with my tomatoes leaking also. So i watched a tutorial of an Italian grandma (i mean who else could can tomatoes and hold all the secrets lol). The trick is "finger tight". Turing the ring as tight as your fingers can get it. No palm! Works great. I think i miss understood the finger tight law. 😉
Love Canning Season - even when I don’t! All because I know our family has FOOD for the next year on the pantry shelf. We work hard and purposeful for ease and assurance of food later. God’s abundance. The taste of summer even in a blizzard.
Sarah, I love the way you can, because you are very careful, clean, and methodical. Excellent tips. I’ve learned so much from you! ❤️❤️❤️
another fantastic video thank you so much! Those jars of tomatoes will taste so good next winter! .. I think of those poor people in countries where they have no cold winter weather.. they never really experience the real joy in things like this, do they?lol..hah,hah, never mind, Id like to try that out myself sometime! .. at age 75 ,.. Id gladly give up the cold winter months,think I might still enjoy a jar of home canned, grown, harvested, planted, seeded, etc. Etc. No matter what ... those tomatoes are still going to taste heavenly, no matter where or what , just so good! GOOD DAYS WORK SARAH ... YOU GO GIRL,!! .. I hope all the young homemakers everywhere are watching this! Youdo everything so well with clear instructions ... the whole process.. from start to finish! You are a pro... I love watching, my days of this life were only a dream, and they are long past now too, so watching you is like I can be a part of it now anyway!! Love, love your homesteading life keep it up kiddos! BEST..CHERYL🇨🇦🇨🇦🇨🇦
Hello 👋 Cheryl
How are you doing today?
😅 I can remember my Mom having bushels of tomatoes that we had to work through at one time.
From the time the 1st produce ripened until the last our kitchen was hopping,canning and freezing everything
Super video God bless
The reason you put citric acid in different items to can is the same reason that it's recommended to use bottled lemon juice in some things.
The acidity or PH is so varied in fruits/vegetables the citric acid is a safeguard to ensure everything is more or less equal and up to a consistent level for safety.
I thought that was only for water bath canning not a concern in pressure canning.
@@hillarywright7965 it has nothing to do with the canning method but with the ability of the tomatoes to store without going bad. The two things that really preserve food are acid and sugar. Salt is also a preservative.
Then y dont you add to other pressure canned foods? I thought the whole point in pressure canning vegetables was because they were low acid? And that's why you water bath cause fruit is high acid?
@@hillarywright7965 the citric acid in both types of canning is to stabilize the PH so things last longer aren't mushy and preserve flavor
You can do tomatoes in either as long as you're not putting items in that require pressure canning IE meat.
But the citric acid or bottled NOT fresh lemon juice are a MUST.
The acidity of tomatoes varies from variety to variety and even from 1 tomato to another. Add an acid helps guarantee they're equal.
I always was taught that the reason you had to raise the acid level, this add the citric acid, was because you were water bath canning. All other LOW ACID foods do not receive this treatment. Look at the ball book for stewed tomatoes, their recipe requires pressure canning because of the other ingredients. No additional acid required. Basic chemistry.
Fermented Homestead reminded me about this episode. She even gave me a link. This is an awesome video.
Glad I stayed for the end of the video. When my tomatoes came out with them "floating" and all the clear liquid on the bottom of the jar, I always thought I had done something wrong and hubby didn't think they were safe to eat. I have also had a problem with siphoning in the past, so going to follow your method this year. Thanks so much, Sarah, for another helpful video. God Bless.
They will settle out later. 🍅😊
Sherry, I just followed Sarah's method of cracking the lid on my All-American canner and leaving the jars in the water for a bit. The jars of green beans all kept their liquid! No siphoning.
I’ve canned for many years now but have learned several important things from you! And I thoroughly enjoy watching all your videos because it brings back lots of memories too from growing up in the midwest. Thanks so much!
I used a pressure canner last year after 40 years of boiling water bath tomatoes and I had to buy new lids and redo all my tomatoes because the tomatoes syphoned out the top from the pressure canner. I can see u have ur system down to work for you. But I found the nice thing about boiling water bath after struggling with pressure canning tomatoes, is that with boiling water bath u can just set the timer and walk away...u don't have babysit the dials or steam...and this year with lids harder to find I can't chance them syphoning out again. Maybe next year I will try figuring out how to make it work.
Vivian I also would rather water bath my tomatoes and have no siphoning of liquid. I think the temptation to turn the heat up on the pressure canner causes it to siphon. This year I pressure canned Yukon potatoes and did not have water loss because I did not rush to get the heat up fast nor did I tighten the lids too much. It worked! Now on to this years tomato crop. Good luck.
@@maryj8576 Good info, thanks...Good luck to u too
I'm sold on the pink gadget.
Ducame Aly They have one for tomatoes too! It’s just a bit larger. I love it!!!
Yes, get the one especially made for tomatoes. Works better because it is larger & stronger. I have two.
Cant find connections for the pink thing
If you put your tomatoes on a cake pan and place in a hot oven for a few minutes the skins will come right off and you will have a better tomato flavor in your canning with no added water
Would you still dunk them in cold water after?
david gunter ...That is a really good idea, I’ll have to try that. Anything you can do to keep more flavor the better, plus I hate boiling them, it’s hot, messy and splashy! 😊
I roast my tomatoes in the oven too, helps cook them down making a nice, thick sauce and a deeper flavor. I run everything through the Squeezo so I don't bother taking the skins off. I will certainly try it with the tomatoes that I make salsa with this year.
@@GardeningPrimal No you don't have to dunk then in cold water afterwards when you are roasting your tomato's in the oven. Hope this helps you.
Lorinda Van Engelenhoven what’s a Squeezo?
Yesterday, i just made and canned my first batch of tomato sauce for the year with my garden's tomatoes. and you are not wrong about the water bath making it so warm in the kitchen!
Thanks sarah god bleas bless yoy you all. 💚💙💛💝💝
Watching you do this brings so many memories of time spent canning with my mom. We had a huge garden at their place, and one year we did 300 quarts of tomatoes, juice, and sauce, not to mention all the green beans , corn, potatoes, beets, carrots, and 5 kinds of pickles. Thank you for sharing, God Bless you
Thank you Sarah, I didn't realize how much time my pressure cooker could save on my tomatoes. I have a canning kitchen down in my basement but I use two turkey fryer burners outside to do my canning which really saves the heat in the house. It's nothing to have two pressure cookers rockin at the same time, I can do projects outside and still listen to them to make sure all is well.
Do you have any issues with the bottom of your pressure canners warping using the turkey fryer burners? This is my first year canning and it heats the house so bad using an electric stove. Ive been contemplating using my fryer burner but was hesitant because of the BTU rating.
Brian Hillyard yes, be sure the btu is no more than 1200. The higher BTU can soften the metal and warp the canner. Per the instruction manuals I have Turkey fryers are a no no.
I can outside too, but just with the water bath canner on the turkey fryer base. When I'm done for the day. I'll scoop out the boiling water on the weeds in the cracks of the driveway. My biggest dislike is the soot on the canner. Biggest love, I can go in the nice, cool house - still keeping an eye on the pot, but not heating up the house to an unbearable level.
Did pressure canning really save time and/or propane? She put the jars in at 3:12 and was opening the lid at 5:26... If the seal is actually better it might be worth the extra effort, but I feel like this actually took more time than a water bath.
I loved it when I was able to do all the things that you do. I want to encourage everyone to at least try gardening and canning! Thank you Sarah, you are a wonderful teacher .🙏🏻❤️🙏🏻
Its funny, ive been canning tomatoes since 6am. Fun fun lol
I spray my metal handles on kitchen tools with Flex Seal to give my hand a cushion and non slip surface. Works great!
Thank you for this video. I can't wait until the garden is overflowing and the canner is going. Yummy!
As always on LTH, excellent instructions...! I'm sure those who might be a little hesitant of canning could watch this (and any of your other canning videos) and proceed with confidence. Watching actual demonstrations with all the tips is always better than just reading instructions (that may or may not include some of those important tips). Thanks, Sarah, for all you and Kevin do to help others...your caring in sharing must surely give the novice confidence.
I agree with you about how easy Pressure Canning is. Way easier and time saving for many recipes.
My goal tomorrow is to can my very first tomatoes, so this is exactly what I needed to see! Thank you!
Super video god bless
My kids have named my pressure weight, "Lola, the hula dancer" because when you have the temperature just right she sways so beautifully, HA! I have a LOT of trouble with siphoning but I never once considered it was because I was overfilling the jars. I will definitely try to be a little more generous with the headspace and see if that helps. Thanks so much for that tip!
SarDee It can also be from taking them out of the canner too soon. After the time is up, crack the lid for a few minutes, then take the lid off and wait a few minutes, then take them out and put in a draft feee place on a towel. That should help also.
Thank you Sarah, I learned a lot from you!
Awesome! Love the sound of the popping of the lids when they seal as they cool. Music to my ears. ❤ Thank you for sharing. Take care.
Ben Hollar says to Meg, “it’s singing the song of your people” when her lids seal after pressure canning, it’s so cute.
I love you vidios. I'm older and don't have access or strength to garden or can any more. So as I watch it brings back so many great memories. And makes my mouth water. God bless you and your family.
Enjoyed this video so much as I do ALL of your videos. You all are a WEALTH of knowledge and have been such an inspiration for me and my family this year! So thankful to have found your channel a few months ago. God Bless
The DH and I are the tomato canning team. We have two big pots of boiling water on the stove for scalding the skins and the sink full of cold water to cool them. We try to get 60+ quarts canned every year, raw pack, adding lemon juice and canning salt. When our boys were still at home, we did 100 qts to make it through the year. Plus salsa and sauce. Even canned or frozen, tomats taste so much fresher than the tin can ones from the store. :-)
A basil leaf in each jar at the beginning would add a ittle extra flavour to those tomatoes.
Last year I had 4 bushels come in all at once. Took me 3 days, but I had pizza, spaghetti, and tomato sauce for the year. Good to see everything ripening. Happy harvesting.
Brian Eisenga What do you do differently to distinguish the different types of sauces? I never learned how to cook but am trying to learn canning.
@@sparkofhope-withkatrinadar8707 I put onion, peppers, celery in spaghetti, along with oregano and the tomatoes are in a little bigger chunks. And they go in quart jars. Tomato sauce takes forever to cook down recipe is different I put it through food processor. And my hand crank to make sure it is consistent, in pints. My pizza sauce is in jam jars. It's kinda half way between spaghetti and sauce. My recipes I found online and my Betty Crocker cook book for canning.
I appreciate the insights on the siphoning I have really struggled with it.
Me too.
I have about 8 gallon bags of beautiful tomatoes in my freezer and about 5 pounds coming in daily! I'll be firing up the All American here very soon. I can't even tell you how much I LOVE my pressure canner!
You need a basket strainer for your pot. It makes scalding the tomatoes easier.
I need one of those too. 😄
Casi D A slotted spoon works very well. The tomatoes do NOT all scald at the same time, and the spoon gets each out when it is ready.
@@vickisavage8929 my 90 year old mom used one for decades and us 4 kids peeled all the skin from everything we canned so not sure why when they all go in and out at the same time why that would be. We were the "assembly line" of canning every day after school and on weekends for tomatoes, peaches and pairs and used the strainer for all.
Casi D Trust me, I know about the assembly line. I helped my parents from the time I could see over the counter and stove. We all pitched in. On canning, I did the blanching and put the fruits (tomatoes are a fruit) into the cold water, Dad skinned and cored (pitted, or whatever else was needed, depending on what we were putting up), and Mom put it into the jars, cleaned the rims, and put on the lids and rings. When the whole batch was in jars, Dad checked the rings’ tightness. We always started the jars in cold water, and let them cool a while, but not completely, in the canner before they came out. Dad set up the pressure canner until it was at pressure. My job was to monitor for the time necessary. We had two canners, but not enough room for both on the stove. If we had more than one batch, we alternated canners. I cannot remember the pantry ever holding less than a year’s worth of food.
@@vickisavage8929 As I said, don't know why, perhaps different boiling times due to higher/lower altitudes. The four of us peeled what came out of the steamer.
I remember the days when water bathing tomatoes was 45 minutes. Lol. Canning tomatoes has always been my favorite veggie to can. I love the whole process. Wonderful video! ❤️🍅
The NCHFP does have some recipes for 45 min water baths. Particularly one titled Crushed Tomatoes With No Added Liquid. It always confuses me and I have to double check the websites for what I am specifically canning that day. But I’m still not sure how that recipe differs from what Sarah did here 🤷♀️ Hopefully I will figure it out one day. 😂
I wonder if it might be worth looking into adding an extended kitchen exhaust fan over the pots. Might take a lot of that heat out of the kitchen and load off the AC system. Just a thought. You do such a great job of keeping eye contact and communicating your process. Anyone who has ever made a how-to video can appreciate just how challenging that can be, and you make it look effortless.
Ready Rover It would. My parents had that. It was a lifesaver!
I love watching you and your husbands expressions
He does not have many but your smile and excitement is contagious
It is a joy and so educational I was scared to death of the pressure cookers. When I was young I did not know you should not cook a stew in them. It blew the bobber off and we all freaked out. I turned the stove off and yelled for the children to get under the table. One opened the kitchen door where I was going to throw it out and I seen once the heat was off the pressure was going down. Never did that again. We laugh about it today so your confidence has made me want to try it again
This is what we are going to do next year. We need to have canning in our belt for our homestead.
Buy a lot of lids now, just in case.
You can always take green toms, and take each one wrap in a newspaper. Stack them loosely in a box and store in a cool dark place. I used to stick the boxes under the bed in a cool bedroom. They will keep for weeks. I use to do this when I was gardening. And did ya know you guys were featured in an article in the Aug issue of Rural Missouri? I got my CoMo rural and there ya all were. Congrats on what your doing. How I wish I were young again so I could farm and do it all over . I really miss fresh food, and I miss working on my garden. I use to just go sit on the ground in my garden and pass the time away. Many Blessings children , your doing great!!!!!!
I freeze my tomatoes as I pick them. Then when I have enough for a load, I thaw them. The skin comes off without steaming up the house. Some of the juice is out so the result isn't as watery.
Thank you for mentioning- I might try this. Its been mentioned on other gardening canning sites and mine are ripening slowly and doing that one here and there for now thing.
I better get to eating the big carton of mint chocolate chip to make some room 😁
This method is great but you should add the liquid back. Tomatoes are tested safe in canning using all the liquid. Although it's seems like a time saver it isn't safe. Sarah's method in this video is a safe tested method and all the juice in the tomatoes are being used. Hope this helps...happy canning. 😊
@@YolklahomaRocks I never ever raw pack so for me getting the liquid out is a good thing and I use it for other things so freezing than draining over a bowl which the draining step normal with my sauce prep normally its just taking the place of my hot water boil. Seems like on hot day peeling frozen tomatoes would be better than hot ones. I was planning on asking my granddaughter if she wants to learn this year. Doing things differently might be a bit safer for a 12 year old.
Toni Lynn Cassidy when you put tomatoes in the refrigerator they loose there flavor, I would think freezing them would do the same.
@Emeraldwitch30 I agree draining them is quicker to process sauces. It just isn't safe tested. No matter which tomato variety we use it need to cook down to desired thickness. A lot of people just dump the water after their tomatoes thaw. However it does affect the acidity even though you would add citric acid or lemon juice. Just sharing some safety tips. I pray you have a wondrous time canning with your 12 year old. 12 is like the perfect teaching time for it. Your right safe is better. 😊🙏❤
I love seeing a super fresh harvest arrive in a kitchen.
I Always pressure can my tomatoes as I can them with peppers and onions.
You truly inspired me to try canning, at least on a small scale, and be able to utilize fruits & vegetables that many times and up in the trash. Thanks for your good instructions.
Thank you for this. Last year was my first year canning and I decided to pressure can my tomato sauce and paste. It was fraught with trouble, I had a new canner that was working well and a new used canner that had a malfunctioning gage. I had both canners set up and running when I discovered this so I turned the canner with the bad gage off and used my new canner. When it came time to process the cans had been up and down in heat and pressure a couple times, that may have caused the issue or maybe it was just plain and simple siphoning. My husband was looking into the pot as I removed the jars and one of them exploded, the jar falling from my burnt arm hit another and it exploded as well. My husband had 2nd degree burns to mostly his forehead and scalp, I had burns on my arm, hand, face and head. I have not been eager to can again,but I want to store our garden food for us to eat later so I am going to try again. Thank you for your careful and cautious instructions, I think it will help.
OMG.
Lisa Nowakow Pressure canning is NOT to be done with defective equipment! ALWAYS get your gauges checked for accuracy at the start of the season! The extension service will GLADLY do it for you and they are set up to do it. A defective canner is a bomb waiting to go off. For your own sake, treat it like one!
I need more recipes for all these tomatoes 😋 I keep canning crushed and diced tomatoes but I need more variety in my life apparently lol 😁
Tara A There are thousands of tomato recipes online, and thousands of cookbooks as well. Tomatoes are used in MANY cuisines.
I just ordered those tomato corers and cant wait to get them. I also bought the ball canning book after watching one of your videos and totally agree with you, its a great book and I love it. I have canned different things this yr from that book that I haven't canned before. If your a canner then that book is a must have.. 🙂
Guys...the more I watch you the more I like your show. I need you to adopt me so I can eat the healthy food you guys eat. Thanks for your efforts and this I say without joking - you could easily be in the HGTV / DIY channels making the big bucks. You deserve it.
i use my canner also for most of my garden
I don’t can but enjoy your channel. Have a new kitten and she loved watching you can. She plays games with my son. I love your garden. It is neat and you produce so much. Thank you and God bless your family.
You can Totally eliminate that step of peeling skins..For making sauces.. which I hate.. I core, quarter and put them in my Ninja . It pulverizes them ., then I just add all the seasonings for what ever I’m making and cook down then take my immersion blender to make a beautiful consistency. Beautiful Bounty you have there., when I was young.. lol., I planted 250 tomato plants each yr.,Plus all the other things but I loved it.. 63 crept up and slowed me down .. just a bit.. 😂
Phew - pressure canned diced tomatoes today. Sarah, you make it look easier than I found it to be. Our tomatoes have a hard white core, so I had to cut a lot of it out. I made 7 quarts because that's what fits my pressure canner. I tried to follow every step carefully, but sadly, I still experienced some siphoning. The level is still acceptable, but I must have done something wrong. May or may not try this again! Tomato sauce was so much easier!
Thank you! I'm waiting for my first canner to arrive from America. In the meantime is it OK to freeze my tomato harvest? Should I prep them first before freezing or is it best to freeze whole and prep after defrosting ready to can? I'm so excited to start!
Anji Cwood From everything I have read, freeze them whole. The skins will slip off easily, but they will need coring. Save the juice!
My mama was always a big canner and wanted to do a sun up to sun down day of canning every week so that the house only got hot on those days and she didn't have to drag everything out for small-batch stuff. I remember her waking us up at like 4:30 am on canning days to snap and shell beans, peel potatoes and carrots, etc.
I miss it.
I noticed you put cold jars into a hot canner. I thought that was a "no no"
I also had this question! Were your jars already warmed?
Watching this again to refresh my memory. I’ve only been canning for three years, it’s a lot to remember. So thank you for sharing such a wonderful and in-depth video. Much appreciated ❤
I want to ask about your recovery from your hysterectomy. Please work cautiously and continue to not lift heavy weight as it can cause slight damage that may weaken your internal healing. Be cautious. Let others lift things as you would after a baby. My recovery took 16 weeks of gentle and increasing activity. The clinic that assisted my recovery was great. I am thankful that I went slowly. My friend who had a hysterectomy one week after I did, returned to working and carrying and she now has bladder leaks, and an distended odd shaped stomach because she didn't slowly build up her core. Take care. Take it easy. Talk to a physiotherapist about a good recovery plan of gentle exercise.
I don't even have one pressure canner but I so enjoy these videos. One day...
I decided to pressure can my tomatoes today. I like the process much better. They turned out great. Thank you for the video.
Thank you for making this video, I just processed 7 quarts of tomatoes for the first time and they all sealed. You guys are the greatest
Wow! Very impressed with your skills. A women of virtue.
As ALWAYS, fantastic video! Tomatoes coming on abundantly at my house and you have me excited to dice and can them! Such an encouragement for me as you share your homestead achievements and challenges with clarity and skillful presentation. Thank you and bless you for your overt JOY in the Lord too!
I have fungal disease in Colorado. My garden is doing great.
I just love you and your site. You remind me of my dear friend Susan Raines. We lived in Oregon together and I have recently moved to Idaho, where she lives, but several hours away. I do can a lot but I have learned so much from you and your you tube channel. Thank you so much. I tell everyone I know about you. For the first time my tomato sauce turned out thick - I used my slow cooker until I could get a Roaster. I did purchase one and, WOW, they both worked like a charm. Now I am about to take on Applesauce. Oh, I miss my Oregon Apples. You and your husband are gems for sharing.
This was a great learning video
Good morning! Love seeing all the tomatoes. Finally got some red ones. Hurricane is making its way through. Have a great day. God bless
Good Morning you all😄 Nice to see you guys again with those looking good tomatoes. A 👍 garden with those cute tomatoes that i will be off good. Nice tomatoes patch. Thanks for sharing , i 🙏 everyone be ok from the virus.
The strawberry coring gadget looks like it works amazing !
Another tool to use for coring strawberries, is a straw pushed up from the bottom, that's why they are called StrawBerries....
Beautiful tomatoes 🍅
Beautiful Tomatoes Guys
Good job Sarah an Kevin!
Kevin has the best t shirts!!!
Always outside in bare feet...your my kinda people! My shoes are off the second I'm home and will not go on until I have to leave. Great tomatoes!
We always cooked soups and hams in a pressure pot- so quick
Best video ever, thank you
We were just in Ozark, Mo. visiting our BIL and his new fiance. Our garden here in Texas has been giving us tomatoes to can since the middle of June. Early girls, Better Boys, heirlooms. Our severe heat is starting to effect ours hoping that the rest of tomatoes on the vines will mature alittle more before we have to harvest them. Yours in this video are more effected than ours are right now. I have tomatoes cooking down right now for tomato sauce from your other video. Glad these videos are showing up again from when you posted them. You are in your new home already.
I just bought a canner this year and found your videos educational and helpful. I helped my grandma and mother can the garden produce growing up. Glad to hear you are in the Ozarks, I'm down in Mountain Home Arkansas. I look forward to watching more of your videos.
I wish your bulk food company delivered near my home in central NY. They do offer some good deals. My tomatoes are just starting to get pink . I will try the pressure canning this year . Thank you for the tips . God Bless .
Your channel is always a pleasure to watch! God bless❤️
Love and Hugs from Sapulpa Oklahoma
Awesome video! 😊
Best tutorial, thank you! I regret not learning food preservation with my mom. I still have a couple of her books from the 60's canning and freezing, gold to me now!
so love the shaking of the jar......Thank You!!! :))))))
Hello Debra
How are you doing today?
Sara you do so good working smarter not harder in your garden, why do you work harder in the kitchen? I freeze my tomatoes and take them let them thaw a little and the skins just pop right off! And if it is hot out, I wait until it is a cool rainy day to process them into sauces.
super video God bless
I been watching you guys for years. I have learned so much about canning And has taken the fear out of pressure canning. My go to for bread is Kevin’s bread recipe. You and Kevin are great teacher. Thank you so much.