Canning Whole Tomatoes The Way Italian Grandmas Have Been Doing it For Centuries
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- Опубліковано 28 сер 2019
- We are canning whole paste tomatoes for making pizza at our house. We are using the century-old methods of preserving tomatoes to experience the flavors that Italian grandmas have been putting out for hundreds of years.
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Who could argue with an Italian Grandmother? You could try, but you won't get very far.
Very very true
HAHAHA OMG that is so funny and SOOOOOO true!
Thank you Luke, I added citric acid to my tomatoes last year because the book said to and IMO it ruined them. I love cream of tomato soup and because of the acid my milk curdles. I ended up buying imported tomatoes where the only ingredient is tomatoes.
The more natural and old school the better!!! USA is so sue happy that FDA removes(try's sorta) any possibility of problems and in the meantime it strips flavor and nutritional value.. (another rabbit hole for another day about what lack of nutrition does to us😁)
Who could argue with an Italian Grandmother?
A Jamaican grandmother.
I don't know who would win, primarily because I wouldn't hang around in the fallout zone.
For those as impatient as me, the canning process starts at minute 5:38.
Thanks. That was the longest into😂
Thanks!!!!
thumb down for wasting time.
I fast forward till the canning process, then I went back and watched the intro. I liked it.
Nonna's tomatoes! My nonna did this exactly like this.....my nonno would fill bushels full of these and all we would do is sit in the kitchen doing this can after can after can....brings back great memories of my childhood...5 different families would have tomatoes for a year...thanks for bringing me back
Liam F While neighborhood kids were playing, we’d be helping our mom and momaw can tomatoes
And peaches
And beans
And peas
And homemade vegetable soup
And I’m sure I’m forgetting something-Lol!
My mouth would get sore every year from sneaking tomatoes and peaches. Wonderful memories!
Gonna try to do some of this with my own daughter and grandkids-if I can get them to help. To understand the importance of “putting up” homegrown foods.
Thanks for memory road trip!
@@jyi5506 You forgot about the jams! Plum jam 😋👍
Ezway Ocho Yes! Lol
Muscadine Jam is my favorite.
And there was Scupadine jam
Grape jam
Blackberry jam
Apple jam
Then jellies from the peels.
Strawberry preserves
Pear preserves
Apple butter
Apple sauce...
And all the veggies and fruits we “put up” in the freezer.
It was all sooo good!
And mustn’t forget the pickles!
Funny, we have every modern convenience anymore
But no one has time.
Yet when everything we had to do was finally done,
We still had time.
I grew up in a Sicilian neighborhood in NYC... I learned to do this from my friends grandma... she’s alive and well into her 100’s... side note I saw her fall down a flight of stairs ... she got up cursed in Italian and kept it moving 😂
🤦😆
Thanks You gave me a good laugh!
That is a hilarious episode! Love that story and can see it happening in my mind’s eye! Thanks for that hilarious episode.
Elizabeth St or Arthur Ave
🤣
My Italian Grandma always canned and baked without recipe's and she lived into her 90's. She lived in our family home. And if my Dad brought her a case of fruit or vegetables magically she'd have it prepared and canned in no time. She was a treasure.
I canned mine the same way. One suggestion is to save the skins, dry them and blend them and use for tomatoes seasoning. They are so good! Also save the juice which is good used for soups,etc or just drink as is. Nothing wasted!
So glad to hear someone say this! I was crying, "Nnoooooo!" when he dumped the juice down the drain. haha. Great idea on the skins too. I will have to try that this year.
I was thinking the same about the juice down the drain :)
I always can my tomato juice. Makes for great bloody Mary’s.
I was gonna say! Wasting all that juice hurt to see.
Not zero waste by any measure, but wasting perfectly good food? Even if you don't wanna use it to eat, you could cool it and let your compost buddies have a field day
If you add soup stock ingredients to the juice, it cans up well also and can be used for minestrone.
Love this! Just wanted to add that last year we saved the skins instead of tossing in the compost. We blended in a high speed blender, then cooked on low temp on the stove top for a few hours, stirring a bit, and then once it was cool, we packed them in ice cube trays to make the MOST DELICIOUS homemade tomato paste. Don’t waste those skins! You’d be surprised at how tasty (and nutritious) they are! ❤️
i'm italian and this is exactly the way my family has canned tomatoes. we added a small clove of garlic too.
I've been taught by my Italian grandmother, mom and aunts. I've been canning tomatoes since I was a teenager. We make pureed sauce or whole tomatoes. The only thing I would suggest is that the tomatoes are more ripe than what is on this video. I also squeeze the juice out gently on each individual tomato before putting in the jar. I always add basil and about 1/4 green pepper. It's the way my grandmother taught everyone
Luke!!! You're wonderful! I was taught to can tomato sauce by a wonderful Italian Grandma and she never used lemon juice, vinegar or citric acid. She has been doing this every year for probably 80 years. She didn't even water bath can them. She just packed boiling sauce into hot jars. I did the same thing and never had any problems. I can't stand the idea of putting lemon juice in my tomatoes!!! Thank you so much for the great videos!!!
My parents canned tomatoes every year in August, seemed like it was always the hottest day of the year too. They never fought except on canning day...funny that this video was posted on the first anniversary of my moms passing...great memories, thank you!
My Gran used to can her tomatoes just like that. Sometimes she'd put basil leaves, sometimes a sprig of oregano. Today, they tell us the old methods aren't safe but I don't recall anyone ever getting sick from Gran's canned goods. Like her, I can my produce every year and find the old recipes to be the best, most flavorful way to put up all that summer goodness. Thank you for showing a whole new generation how it's done!
P.S. I'd love to see you post a pizza video too!
One tip from my grandma, make a X on the tip of the tomato before you boil them, when the skin starts to curl in the boiling water then use your slotted spoon to transfers them into a bowl of ice water. The tomatoes peel off much easier than yours did. And you have a handy four tabs to peel the skin off in four easy steps. Dehydrate the skins in the oven at 200F and crush them, that stuff is gold.
hey Mojo, what do you actually do with the dehydrated skins? Sounds pretty interesting.
@@robertotoy5586 It makes a great home made seasoning that adds tomato flavor to what ever you want. Crush it up and sprinkle it on like you would paprika. Paprika is just dehydrated peppers. It's surprising how many spices can be home made.
Video starts at 5:35
My wife’s Italian grandma is 96 years old! She thinks you are cute ❤️ ~
HarrisonCountyStudio 😂❤️ this is my favorite comment!!!
god bless your grandma, long years of happy life
Awww! This is the best comment! God Bless you and your Grandma!💖
So, you know this means you now MUST post a pizza video right? ; )
Pizza pizza pizza
Absolutely! Put your pizza where your mouth is! 😎
I agree, I want to see this pizza sauce.
I concur, yes.
@Meg Griffin 😆😂
So happy you posted this. First year gardener here and I've been following you all year. Currently have waaay too many Roma tomatoes and have wanted to do exactly this. Watching your video is just the push I needed to get it done this weekend. Thanks Luke!
the thing that makes Italian food so wonderful in Italy is the fact that it's so incredibly simple, there is nothing extra additions which means that you get to taste every single thing in the food... you can taste how fresh every item in the food is. This is why Italian food is always so good
Last couple years I keep telling myself I’m gonna start canning/jarring stuff and I never get around to getting the stuff I need to do it. You really motivated me to get on it! I’m excited about it again lol. Thanks, you inspire me, Luke :D
Start with easy cold pack stuff like this! So much less time consuming than jam or salsa. Pickled hot or not peppers are really easy too and have a shorter processing time in a waterbath canner only about ten-fifteen minutes depending upon jar size and altitude :) its cheaper to start small as well though if you end up loving it youll eventually amass many pots its graduating sizes. Like me. Lol. Do it! Get canning!! :D
You can totally freeze stuff for canning later. You'll have to defrost it of course but its a good way to keep things around until the weekend when you have time.
Caution on pre-boiling the canner water. Rule of thumb should be hot jars, hot canner. Dropping glass jars directly in boiling water could result in broken jars.
Edward Erfurt that’s what I thought! It happened to me my first time.
Yeah my mom always taught me to drop them and then bring the water to a boil.
Usually if your going to shock glass it’s going the opposite direction. From hot to cold, and generally much hotter than you can make it in boiling water.
I never had a problem with that.
Be very careful if your not using new jars . They need to be sterilized also check over for nicks or cracks other wise the can break when your boiling them and that's a mess
I've spent many Labour Day weekends making tomato sauce with my Italian parents. I still carry on the tradition with my kids today. While we don't make 15 bushels of tomatoes like in the olden days - just a one or two. You can really taste the difference from the store bought stuff, especially with the tomatoes from my garden. Cheers from Ontario, Canada.
I love how much love you show for Italian grandmas. ❤️❤️
It's easier to peel if you just slightly score an X on the skin of the tomato, and after quickly boiling it, you rinse it with cold water. The skin just comes right off.
OR you cn lightly score the X on the bottom of each tomato, then freeze them overnight is a zip bag. As soon as you can handle them after removing them from the freezer, the skins will peel right off. No need to boil water for skinning them.
@@WinkTartanBelle I heard freezing tomatoes makes them mushy, doesn't it?
@@marcmaubertcrotte No more than canning them does. They don't have any textural change when stewed, same as fresh ones stewed.
I do the same
@@WinkTartanBelle Interesting idea. Thanks
a clove of garlic or two added to each jar would make some great pizza sauce.
Otto Bettcher maybe garlic powder raw garlic wouldn’t be ideal
oregano too.
I agree, raw garlic is the best! In the old days they didn't have powder garlic.
@@MePatra garlic powder is a bad option for canning - you never know a quality of those garlic and what could be mixed in (cornstarch to prevent clumpiness, MSG to enhance taste and so on) and your canning brain will became blurry and lead to explosion (yeah, canned jars could explode if there are bacteria or gases created)
if its not out of my garden its not getting in my canning jars, garlic and oregano for 1/3 , Basil 1/3 and 1/3 plain sea salt for my tomato harvest. that lasts me over a year and I give away some to friends.
I have been doing canning for about 45 years. I used to water bath can my tomatoes all the time but I am careful now because of the acidity of the various tomatoes that are on the market now and grown in the garden. That's the reason that they recommend the extra precautions now. Also make sure that you run a thin knife or one of those canning knives to bring any bubbles to the top that might exist even though you packed it hard. Your tomatoes look great and basil and tomato is a great combination.
Still water bath mine after 40 years but I watch my tomatoes type and ad some citric acid of some sort. Doing salsa today! Have to keep everyone out of it or I wont have a quart per week as planned. Our amish tomatoes are great this year!
You are right because in since 1986 they genetic alter tomatoes to have lower acidity in order to make them last longer for shipping. They really don't taste the same.
@@Zarthalad they taste horrible, even my favorite cherry tomatoes. With some heirloom seeds in the garden tho I can at least have nice fresh ones for a season. I love acidic ones. I dont like sweet tomatoes lol. My sis and I argue every year about which are best and head to the garden with salt shaker!
Aloha Kathy,
I knew your brother Jack, Jack Lord. Our Lord, Jack. Jack Lord.
SNL
Dona dona dun duh, dona dona duh. Five O
Small note- the lemon juice or citric acid does help discourage bacterial growth, it won’t hurt. For everyone saying my grandma never- remember, a home kitchen isn’t the same as mass produced canned goods where avoiding all types of nasty bacteria is critical. Also, your grandma and great grandma was likely to have had a larger family and relied on those home canned goods to feed them, and likely went through all of them in six months, particularly in Italy where the growing season is much longer so they aren’t waiting an entire year to get another batch canned. Not saying this is not safe, but food contamination is real. Boil your jars or put them in your InstaPot (the IP brand actually sterilizes almost as well as the medical ones) for a half hour first, wipe the sides if you get drips, keep your area clean, etc etc- follow good canning protocol and don’t be casual about it.
Great advice and agree totally with the lemon juice added
I've been doing that for 25 years and I'm still alive
Survivor bias: Those who aren’t alive can’t reply
Hey Luke I grew these tomatoes by mistake😃 I was wondering why they were so red and thick skinned. When I found out what I had....I was overjoyed. I plan to do a whole half bed of these next year. Oh well.....over to your seed shop😉😉😉
Beautiful in the jars for sure. I love your T-shirt by the way
You never argue with grandma. Or great-grandma. She would stand behind the door sleeping, with a rolling pin raised above her head, waiting for great-grandpa and grandpa to get home from a night of drinking.
And she canned the most amazing things.
Wow, from the garden to the table... MIGardener does it all! Love the "because I can!" shirt, Luke! Another great video...
Making a pizza in the next MIgardner video? 😃
Yes Please! ❤
I just watched his live video chat for his seed store opening and he said he has a separate side business....in a pizza place! So yes, we need a pizza video for sure.
Literally every video you make warms my heart and keeps me motivated! Even though I’m having issues with my garden, your videos inspire me to keep on growing! ❤️
Grandmas are awesome! I love that you showed how italian grandmas make their can tomatoes. I love basil. ❤
Luke I ❤ your energy and I feel your grandmother's spirit all over this video. GOD BLESS HER SOUL!!!!🤗
Absolutely gorgeous!! I've been canning tomatoes this last week.
Hey Luke, i can as well , and i dont remove the ring. The can lid has a dimple in the center. The jars heat up, cook the ingredients, some expanded air leaks out and then when it cools the remaining air contracts, pulling the lid down, and the dimple as well. Thats how you know if your seal is compromised. Bad seal = dimple is up and you hear that clicking noise when you press it.
Yes, I keep my rings on as well. Have a bad jar, and without a ring, you also have a h@** of a mess to clean up!
Don't know if anyone mentioned it. But you can dehydrate the skins as a flavor and thickener for your foods.
Yes! I was thinking about that! And did you know part of the nacho chip flavor comes from tomato powder? Yum! :)
5:33 is when he stops talking and finally shows how to do it
Thx for heads up.
Thank you for this link!!!!
@Pink Beans No
I have learned to can in small enough batches so the canner can stay closed over night to cool slowly, less heat to handle when the jars come out.
Luke, that pot is HUGE!!!! Love this video!
Salt is for flavor the acid is what kills the bacteria. Low acid foods have to be pressure canned. Tomatoes are not a high acid food so adding lemon juice or citric acid helps with the Ph.
Salt is creating a brine which will helps with preserving. The only thing that kills bacteria is tje cooking process.
Tomatoes are a high acid food and can be water-bath canned; HOWEVER not all types of tomatoes have the same acidity levels and modern tomatoes are much less acidic than the heirloom varieties. Consequently most home canners either add lemon juice or citric acid when they water-bath can tomatoes. You do not have to add anything to pressure canned tomatoes.
I add a little apple cider vinegar.
@@jansmith3613 Data from the University of Wisconsin, North Dakota State, and Utah State all disagree with your conclusion, so I wouldn't bank on that. It's not really your fault--much has been published with that misinformation, but the media have learned that sensationalism and grand stories make a lot more money than telling simple, demonstrable truths (e.g., their false account of Delta Airlines' "terrifying plunge" last week which was just a routine emergency descent in response to a pressurization problem, aircraft and pilots all flying normally). I grow a lot of Brandywine heirloom reds and yellows, and they are beloved for their meaty, less acidic flavor experience in fresh eating--well above 4.6 and not safe to can without pressure or additional acid.
@@ReflectedMiles What part of my comment do you feel is incorrect? Is it that I was too inclusive of heirloom varieties being higher acid than many modern varieties? If that is the case then you have a very good point. I do not see what sensationalist media has to do with it as the relative acidity of tomatoes are rarely, if ever, in the news. My major point, which you have corroborated, is that not all tomatoes have the same acidity levels and so an addition of an acidic element such as vinegar, citric acid, etc... is wise especially if you are canning mixed varieties or do not know the type of tomatoes you are working with. Personally I pressure can my tomatoes and have found no problem with texture or flavor.
If I were an Italian grandmother, I would be so pinching his adorable cheeks right now!!
Witching minutes I was so excited to make this AND taste it! Just this morning my husband and I were discussing what to make with our recent tomato harvest. Thank you
I’m with you Luke, if Grandma’s been doing it, then it’s good for me. If you think about we’ve probably already had some not by the book can goods. Thanks for sharing, I’m in lower Michigan / Jackson area, and you’ve been a big help in the garden. This year is our first real garden. Stay safe, thanks again!
there is a channel on here, called . . "Italian Grandma" and she did this same thing, but in a very LARGE scale! lol. . she did about 5 bushels of them, and also the same in sauces. . THIS was how she did it as well :) Great Video!
The grannies also push a wooden spoon end in to get those bubbles out of the bottom by the way. Lovely!
i got an old ball canning book from my grandma and it had this method for tomatoes, i wasn't aware this is not an approved method any more. I have eaten five year old tomatoes canned this way and never gotten sick or seen any mold. also i used heavy kitchen rubber gloves to protect my hands a little from the heat and it also protects from bacteria that may be on my hands even though i washed them thoroughly. thanks for sharing Luke, I love your channel!
I used your method by the Italian grammas and I will always use this method. Thank you
I love how you did this. Gonna have to try it. I dont do "by the book" canning myself. So even bigger incentive to try this.
When I was in high school 3 people died from home canned tomatoes,2 people from store bought. I put the vinegar in even before canning books called for it. That basil looks beautiful in those jars.
no they didn't lol
@@clg_pro2009 Maybe they did, if he means during the 4 years he was in school and out of everybody in the world.
Sounds like the tomatoes themselves were contaminated.
I use a spaghetti spatula to pull out my tomatoes and also when i do hard boil eggs.
I love that. Did my sauce in hot jars with hot sauce…..they sealed, I was thrilled. I can’t handle all the prep, time and seemingly unnecessary steps. It’s been a joy to can this year 😉🙃
Love this, thanks for the great information. I wish my Italian grandma was still around to ask these kinds of things. So happy you are passing along the info! ❤️
Thanks for making this video! I was one of the people asking for a canning video after that post. Always wanted to do it and never really knew how, and not a fan of adding store bought products if I don't have to. So, this is perfect! Can't wait to have a successful tomato yield and give this a try. This is being saved in my Garden folder on here so I can come back to it later.
Thanks again, Luke!
When I was growing up my grandma's NEVER used canning books. None of her 8 kids, 27 grandkids or 68 great grandkids died. So I use her recipes all the time.
I wish I had some of her recipes 😊
Food is grown and processed differently than it was in grandma’s day, chemicals, soil, water….we really need to be careful
@@BeYou4You I garden the same way today as my grandpa did 100 years ago. That's the whole point of not buying stuff from the store
One major reason for why American canning is so limited is because the department of the USDA dealing with studying canning science and safety is so grossly underfunded. We are decades behind in research and conducting food safety tests due to a lack of money because government officials view it as a very unnecessary use of the budget in a government agency already viewed as less than deserving of money due to corporate lobbying groups. Researchers would jump at the chance to work on new studies and retesting old ones in order to update our guideline but the budget won't allow them to.
So I recommend writing/calling representatives and make them aware of this issue in the first place along with why it's so important to expand our knowledge on.
Until that gets updated a great solution is to do some research into the standards of canning safety in other countries! Pick a rule in the Ball canning bible and seek out what other countries say, for example, what does an EU country like Italy, France, or even Sweden say about canning with fresh herbs like Luke showed? Why do they say yes or no to if its a safe canning practice and how does that compare to the reason given by the USDA? How recent is the research? Make an informed decision and, most importantly, have fun learning about different cultures' approaches to food!
Unfortunately the primary reason for a lack of interest re canning is because we have so many easier choices. I bet less than one person in fifty knows how to build a fire
@Thomas Jefferson LOL,
I agree! Our government is way behind in canning safety.
Frank NutRock So few of people have Gardens as compared to when my parents, and especially my grand parents, were homeowners. And you’re right, there are easier affordable options available. For all the tv shows, blogs, and blogs there are out there about gourmet cooking and gardening, most people do what is easy and quick.
Kate - I have a compromised immune system as well so I stick to the Ball method too. I just want the people who are going to ignore the Ball methodology to do the best research possible so they don't put their own health at risk.
Here I am, 4 years later, drowning in a sea of Romas and thanking you for this video!!! ❤️ Also, where did you get that shirt?! 😍
Thanks for all that great information and detailed video!
I canned mine this way last year and they turned out beautiful.
Thanks so much for doing this, Luke, I can't wait to try it. BTW, I just saw another UA-camr mention that you could dehydrate and make powder out of the skins, for tomato paste, sauce, etc.
Your tomatoes are too beautiful...OMG.I am a tomato canning girl. I love what you do, lots to learn and relearn. I am doing my latest grow tomorrow & I have lots of Basil to pack up with my little home grown dolls/tomatoes.Thank you for all you know.
Awesome, thanks Luke!
Wonderful!
Thanks for the memories!!
Depending on your water in the water bath..I always put a glug..probably 2 tablespoons of vinegar..in the water outside the jars to prevent hard water deposits on jars.
Love this. I'm doing it this way. Thank you.
I love this! It makes complete sense to me and thank you for explaining the lid thing. I never really knew why we needed to take the rings. Off.
Your first 5 minutes are reasoned and very well articulated! Thanks for your logical reasoning and explanation. I'm on board!
Thank you so much for this video! I’ll be trying this, I have SO many tomatoes ripening on 13 plants, I’m the only one who eats fresh tomatoes at our house, this will help everyone be able to enjoy them in sauces and such.
Thank you luke. We have been missing whole stewed tomatoes in a can. Now ive upped my tomato production so hopefully this year we will have whole canned tomatoes.
I love authentic Italian grandmas 🥰🥰
Wow! This is right up my alley, I'm trying this this year with my crop that's just now ripening.
👏👏 Thanks for sharing! It's cool to see how things are done in different cultures.
Yes! Amazing. You’ve made some very good points here. Thanks so much for sharing
Luke
I love it !!
Please do more !!
Your a natural in the kitchen. Share with us all your prep talents and canning ideas. Share the knowledge,
luke ty
Cant wait
Linda from Ct
Maybe next time do the olive oil packed tomatoes or peppers
Stop apologizing so much! This is a GREAT video! Anyone whose "feathers are ruffled" by this video is a tool.
My mother in law used to canned almost everything and she never used lemon juice or vinegar. What you just did it’s exactly what I used to see her doing with no fanfare and the food was delicious. Her tomatoes and greens beans and other vegetables and even eggs and meats were safe to eat . It was delicious . I wish now I paid more attention when she was busy doing her canning .
I've always trusted you and since my garden went nuts this year they should save me a ton of time my first year growing this size and I probably got 200 250 lb of Roma heirlooms all coming to a head about the same time I'm south of you just down past Chicago
As always, another excellent video tutorial. Thank you for posting Luke, The MI Gardener.
Thanks for your honesty!!!
Thanks Luke, love the old ways.
I can't wait to try! Thank you!
I use kosher salt, but I actually love the idea of sea salt and will get some pink sea salt for the next time I can tomatoes. I would personally still add some lime juice just because I love that extra flavor. Thanks so much for posting this!
I find it appropriate that you are talking with your hands in this video.
Love the way those tomatoes just pop out of their skins!
Thank you Luke. I found this video really helpful and just what I needed. You made it look so easy. Can't wait to can some tomatoes.
Nicely done, I really enjoyed this video. I've been studying up on this stuff because I want to try my hand at canning tomatoes. My grandfather is from Calabria Italy, and he use to can all of his own tomato sauce recipes, but I was too young to even learn how to from him when he had passed away, and my mom, although shes Italian, she was never interested in carrying on any Italian canning tomato sauce traditions. What is the shelf life on those jarred tomatoes, and how should they be stored?
I just canned my first jar and I'm excited to see how it comes out. It's sill that I only had enough tomatoes for one jar...but it was good practice.
Yummy! Thanks Luke, my grandma used to do it like this too, not with basil though. She caned green beans and other things.
Love this way! Thanks!!!😊
Nicely done, Luke! I’ll be doing this today.
Interesting tip about the rings. I think I need to go check my jars...
I will be doing this with my San Marranos & Roma’s! Thank you!
Excellent video! Thank you! 🌸
I've been growing and canning tomatoes for 30 years. Great tutorial Luke! Love the t-shirt.
Can you tell me how to store these after they've been canned?
Thanks so much for the peeling tip!!!!
Just one comment. Remember to check your boiling time for your altitude. Where I live you have to add 15 minutes to a boiling water bath canning or at least 4 psi to pressure canning.
I love this!! This is what I like to see!
Love it, thank you!
Thanks Luke!
What a great video! I never thought of adding basil to the tomatoes but its a great idea and I am going to give it a try. Thanks.