My 100% Polish routine. After cleaning and sterilizing the jars put them in the oven at 200°. You can store a lot of jars in the oven. That’s my tip for the day
Morton salt is in the city I live in. They mine it out from underneath us...lol...600 feet under ground. We have a salt mine storage area under there with Hollywood Movie originals and memorabilia. They have tours also.
Salt is only for flavor, as you’re not putting in enough to preserve. You want picking/canning salt, because it is only salt and won’t cloud up, like it would with iodine in it. A splash of white vinegar in the pressure canner/cooker to help prevent the jars from getting a white film on them. The white is from impunities, like calcium, in the water.
@@shelleycorp9707 I don’t know if your comment is meant for me, but here’s my take of V8 juice. V8 has many other things in it for flavor, like pepper, celery, carrots and plenty of salt. I’m sure there’s other things and some sort of preservative(s).
Hey Josh how are the bees doing? I know it’s hard to keep up with everything else and hives. I have a hard time keeping up. I can only imagine everything you have going on and then still have hives to tend to.
I'm not super big fan of tomato juice but this makes me want to try homemade. I wasn't a fan of tomatoes at all until I had some at my grandpa's farm 😌 fresh grown and seasoned with love.
Great! I love your products and what you do! You look like my birth father. You are so good, positive and can do everything!!! I teared up watching you! Keep it up!❤️😊🙏😢😊😊
Hey Josh thank you for the video and showing me I appreciate it and I know that Doug and Stacy use Redmond salt I don't know if they use it on the canning jars though but that's what they use woo
Awesome food Friday video josh my wife cans alot of sphaghetti sauce salsa and just all sorts of good stuff here. Maybe now she will try out tomato juice. Keep up the great work buddy.
Don’t have 1 written down but here’s what we did.. 1 bushel of tomatoes scalded, cored and skinned. 2-1/2 gallons of Hungarian hot banana peppers, 1 gallon of jalapeño peppers, 1 gallon of bell peppers, 6 lbs of onions, 1 Qt. Of hot sauce, 6 packets of Mrs. wages salsa mix.,3 cups white vinegar,1/2 cup lemon juice.we combine everything (2 very large pots) bring to heat and once boiling hot jar in wide mouthed jars. We put the chopped tomatoes in a colander to get as much water off as possible..
Josh you got a beautiful home I would never know that was a freaking double wide trailer and supposedly temporary I would stay right there it really looks nice bro🤘🏼
Just noticed this video…I’m half way through canning 10 gallons of tomatoes, making juice for winter dining. I have done this for quite a few years….no store juice is even remotely as good as home canned!
Canning and pickling salt is pure salt. As you said, it has no iodine or anti-caking ingredients, which can mess with flavor and texture. It's a very fine grained salt that dissolves easily. Because it's finer grained, it packs really tightly, so a given volume will weigh more than an equal volume of coarser grained salt like table, kosher, or rock salt. Since most people who can food also pickle food, it's easier for them to just use the same type of salt for both. Recipes are written for this particular type of salt, so that's why it's important to use it for canning and pickling. Recipes could just as easily use weight, but when most of these recipes were created people didn't have scales that could accurately measure the correct amount of salt.
canning or real salt is needed bcuz table /iodize salt has anticracking agents in it, don't want that in canning , causes issues. when canning... wipe the tops of the jars b4 placing rings on with vinegar. helps with sealing and cleaning spilled food off the lids. another tip... only tighten the lids finger tight. cranking them on can cause buckling and jar breakages cuz the air in jat cannot release if too tight. You can refuse the flats. inspect them for bends buckles and the seal. if all are ok u can reuse. if ur an ABC name thumper and go by their guidelines only. then no they say not to reuse the flats. happy canning!!! 😊 😃
Seeds do not make the tomato juice bitter. If you want a thicker and more nutritious tomato juice cut bad spots and the big part of the core and bottom or bloom end off the tomato ( because of the porous make-up of the core and the blossom end they are more likely to harbor bacteria just like bad spots do. Never leave on the core or blossom end on the tomato when canning) then cook the tomatoes until soft then run the hot juice through a good blender like a Ninja and chop until the seeds and skin and everything else is liquefied it only takes a few seconds but be careful because the juice is very very hot then put in the jars and pressure can and you will lose litte to no nutrients and you can skip the food mill step. Wipe the jar mouth clean before putting on the ring and flat. Only finger tight the ring and flat because if you over tighten the steam can't escape the jars during the canning process and the flats are more likely to buckle and the jars won't seal. Never bleed off the pressure in the canner by removing the weight or by any other method like using a fan on the canner trying to speed up the process because the juices will leave the jars. Let the canner pressure drop on it's own slowly. Buy a good canning manual and study it before starting the canning process.
YOUR kitchen YOUR rules! I examine the lids and determine if I want to reuse. No bendy, seal looks good I do it! I've used some lids 5 times with ZERO fails.
Great video Josh I've made pickles before but I never have seen tomatoe jouse being made. Thanks for sharing and if anyone wants, check out my channel.
I watch most of what you post and enjoy every bit of it, but, I really love the new Food Friday vids! Awesome brother
Thanks Harry! 🤠
Yeah good food for a healthier and more productive life.
enjoyed the video. and the information about tomato juice. have a great week.
Awww, that vintage pressure canner from your Great Grandma is everything 💛
Thanks Josh, nice video.
My 100% Polish routine. After cleaning and sterilizing the jars put them in the oven at 200°. You can store a lot of jars in the oven. That’s my tip for the day
Love food Friday's. Thanks Josh.
Looking good Josh,. you are sure going to enjoy the fruit of your labors this winter.
Morton salt is in the city I live in. They mine it out from underneath us...lol...600 feet under ground. We have a salt mine storage area under there with Hollywood Movie originals and memorabilia. They have tours also.
Looks good Josh!
Don’t snug it too tight, as you want the pressure to escape as they rise in temperature, then they’ll seal as the temperature drops.
Salt is only for flavor, as you’re not putting in enough to preserve. You want picking/canning salt, because it is only salt and won’t cloud up, like it would with iodine in it. A splash of white vinegar in the pressure canner/cooker to help prevent the jars from getting a white film on them. The white is from impunities, like calcium, in the water.
What is different about making v8 juice
@@shelleycorp9707 I don’t know if your comment is meant for me, but here’s my take of V8 juice. V8 has many other things in it for flavor, like pepper, celery, carrots and plenty of salt. I’m sure there’s other things and some sort of preservative(s).
Hey Josh how are the bees doing? I know it’s hard to keep up with everything else and hives. I have a hard time keeping up. I can only imagine everything you have going on and then still have hives to tend to.
I'm not super big fan of tomato juice but this makes me want to try homemade. I wasn't a fan of tomatoes at all until I had some at my grandpa's farm 😌 fresh grown and seasoned with love.
fresh tomatoes are so much better than the garbage sprayed crap ya buy in the store for sure
Great! I love your products and what you do! You look like my birth father. You are so good, positive and can do everything!!! I teared up watching you! Keep it up!❤️😊🙏😢😊😊
awesome!! cheers!! 🍅🍅🍅🍅
Howdy Josh, Texas
Fantastic
Hey Josh thank you for the video and showing me I appreciate it and I know that Doug and Stacy use Redmond salt I don't know if they use it on the canning jars though but that's what they use woo
Awesome food Friday video josh my wife cans alot of sphaghetti sauce salsa and just all sorts of good stuff here. Maybe now she will try out tomato juice. Keep up the great work buddy.
Just got done making 29 Qts of tomato salsa.. it’s a lot of work but so very yummy!
Show us the recipe!!!! 💃
Don’t have 1 written down but here’s what we did.. 1 bushel of tomatoes scalded, cored and skinned. 2-1/2 gallons of Hungarian hot banana peppers, 1 gallon of jalapeño peppers, 1 gallon of bell peppers, 6 lbs of onions, 1 Qt. Of hot sauce, 6 packets of Mrs. wages salsa mix.,3 cups white vinegar,1/2 cup lemon juice.we combine everything (2 very large pots) bring to heat and once boiling hot jar in wide mouthed jars. We put the chopped tomatoes in a colander to get as much water off as possible..
I forgot. Add a few heaping spoons of garlic right before jarring!
ty
I'll take five jar's!
Oh man fresh tomato juice and a cold one
We throw our egg shells from our chickens back out for them. Peelings rinds go out to our goats and horses
Regular table salt has iodine and anti caking ingredients…both will alter the flavor on whatever you use it on.
Josh you got a beautiful home I would never know that was a freaking double wide trailer and supposedly temporary I would stay right there it really looks nice bro🤘🏼
👍
Do you ever sleep?
Does a real farmer ever sleep… we take naps
Yummy !
Josh are you doing some of your processing on the dish washer?
Just noticed this video…I’m half way through canning 10 gallons of tomatoes, making juice for winter dining. I have done this for quite a few years….no store juice is even remotely as good as home canned!
Canning and pickling salt is pure salt. As you said, it has no iodine or anti-caking ingredients, which can mess with flavor and texture. It's a very fine grained salt that dissolves easily. Because it's finer grained, it packs really tightly, so a given volume will weigh more than an equal volume of coarser grained salt like table, kosher, or rock salt. Since most people who can food also pickle food, it's easier for them to just use the same type of salt for both. Recipes are written for this particular type of salt, so that's why it's important to use it for canning and pickling. Recipes could just as easily use weight, but when most of these recipes were created people didn't have scales that could accurately measure the correct amount of salt.
You can use kosher salt as well...
you mean Iodized salt right? It's all kosher salt, some is Iodized and some isn't ...canning and pickling salt is not iodized
@@StoneyRidgeFarmer kosher salt isnt iodized ...at least not here in Canada..
Juice!
Any idea how you make tomatoe paste from the skins after using? My Grandfather use to but I cant find much on it
never tried it
Can u use the same grinder for applesauce?? N can u do a video on stewed tomatoes
😎😎😎👍
Can you water bath or is a pressure canner a must? I don’t pressure can my other tomato products. Ty in advance
Sure ya can. I just prefer pressure canning
I have my mothers pressure canner
canning or real salt is needed bcuz table /iodize salt has anticracking agents in it, don't want that in canning , causes issues. when canning... wipe the tops of the jars b4 placing rings on with vinegar. helps with sealing and cleaning spilled food off the lids. another tip... only tighten the lids finger tight. cranking them on can cause buckling and jar breakages cuz the air in jat cannot release if too tight. You can refuse the flats. inspect them for bends buckles and the seal. if all are ok u can reuse. if ur an ABC name thumper and go by their guidelines only. then no they say not to reuse the flats. happy canning!!! 😊 😃
You ever had fried green tomato's ?
Canning and pickling salt does not have any additives like iodine or anti-caking agents or the like.
"Table salt" has anti-caking powder added. Don't want that in canning, and yes, don't want the iodine too!
Hi bro, who was the date on Wednesday, I hope it went well.
Went great buddy thanks 🙏
Seeds do not make the tomato juice bitter. If you want a thicker and more nutritious tomato juice cut bad spots and the big part of the core and bottom or bloom end off the tomato ( because of the porous make-up of the core and the blossom end they are more likely to harbor bacteria just like bad spots do. Never leave on the core or blossom end on the tomato when canning) then cook the tomatoes until soft then run the hot juice through a good blender like a Ninja and chop until the seeds and skin and everything else is liquefied it only takes a few seconds but be careful because the juice is very very hot then put in the jars and pressure can and you will lose litte to no nutrients and you can skip the food mill step. Wipe the jar mouth clean before putting on the ring and flat. Only finger tight the ring and flat because if you over tighten the steam can't escape the jars during the canning process and the flats are more likely to buckle and the jars won't seal. Never bleed off the pressure in the canner by removing the weight or by any other method like using a fan on the canner trying to speed up the process because the juices will leave the jars. Let the canner pressure drop on it's own slowly. Buy a good canning manual and study it before starting the canning process.
Do you re-use your canning lids every year as long as they seal well? Or do you use new canning lids every year?
Guidelines say to NEVER REUSE canning lids. I have heard some people reuse lids on jams and jellies. Alway err on the side of caution.
YOUR kitchen YOUR rules! I examine the lids and determine if I want to reuse. No bendy, seal looks good I do it! I've used some lids 5 times with ZERO fails.
i bet better than V8
Great video Josh I've made pickles before but I never have seen tomatoe jouse being made. Thanks for sharing and if anyone wants, check out my channel.
Should we get the 4th booster shot? If so, does that qualify as a "vaccine "?
I'm not at all qualified to tell you what to do my friend
What?? No Bloody Mary recipe?!? Just joking, I don’t drink alcohol!
Hun, you’re bout two months too late. Already OD off the neighbor’s tomatoes.
That is not tomato juice.
Everyone watching.....don't do this please.