Beautiful woman, beautiful recipe! You even showed us what to do with tomato skins and leftovers, so much information compiled in a well filmed video. Im amazed!
This video tutorials is awesome! The host speaks very eloquently and explains the process thoroughly. I can't wait to see what Barbara's kitchen cooks up next.
Many hosts tell you in detail what they're going to do, why they're doing it, then tell you again as they're doing it, then tell you again what they just did. This was fast moving, interesting and very informative. Hostess would've made a great teacher, if she isn't already!
From your very first word, I subscribed. I've been canning tomatoes a long time, but I'm not too experienced to learn better techniques. Thank you so much for this excellent video. I've never used the citric acid in mine, only salt--the same amounts you used for the citric acid. I can't wait to try it.
This is great! Thank you! I've been canning tomatoes since 1976, and just recently had purchased some canned crushed tomatoes. I liked them so much, that I thought maybe I could make my own. So... I found your good tutorial!
Thank you for the kind words. Making it easy for anyone to do was my goal! I'm glad to know I succeeded! Hope you are enjoying your "homemade" crushed tomatoes in some of your favorite dishes. My daughter loves to use a jar to make marinade for pasta.
I struggled on how to can before watching this. Thank you so much! Your instructions are so clear! Also, fantastic tips on what to do with the leftover skins and juice. :)
Thank you and I'm glad you found this video easy to follow. That was my goal --- to show others what I learned from Cathy Barrow about how easy it is to preserve food. I saw a recipe this weekend for how to make watermelon rind preserves. It's look easy and so yummy! Thinking about trying it and then showing everyone else how to do. Stay tuned!
thank you for the kind words. I hope you enjoy canning your own crushed tomatoes. I hope to do more videos once my work schedule settles down. I'm thinking about one on canning pie fillings (apple, peach, whatever your fancy).
+Amalia Rendón Thank you Amalia. I really enjoy this process of preserving and canning. I've done tomatoes, lots of different jams (Blueberry Lemon Basil is my favorite), applesauce, peaches in syrup etc. I hope to do more videos this year. Any thing in particular that might interest you.
I cried watching this video My friend told me as a chalenge to make a chicken parmesan from scratch thats, cutting a whole chicken and deboning it for the chicken pieces, making home made bread crumbs cheese and mozerala cheese... And just going all out home made stuff. I cried because I bought crushed tomatoes and did not create my own so said now. I didnt think a day before that I would cry to a tutorial on How to Crush Tomatoes but I did thats what cookng does i guess
We do this in the Meditterrenean every summer because fresh organic tomatoes are suoer cheap in summer. My grandma used to process about 100 lbs for different dishes. She would mix them with peppers, sometimes eggplants the same way. I would like to do this in the US, but buying organic tomatoes would make no sense (unless you grow them yourself) cause they are darn too expensive.
I hope you've had a chance to carry on your grandmother's tradition. It's a great way to remember and honor her for those wonderful tomato dishes she made. Thanks for watching my video!
Unachukwu Anulika yes! You should mash them as they are cooking (basically you’re making crushed tomatoes) and boil the crushed tomatoes for five minutes before canning. Also, puréed tomatoes are different from crushed tomatoes. If you have puréed yr tomatoes, you want to bring the mix to sturdy simmer and cooked uncovered for about 30 minutes. It will reduce about a third and should look like a heavy cream. You can cook it longer if you want it thicker. Then you can start the canning process. Good luck!
Yes, lemon juice works. But be aware that the tomatoes could take on a lemony flavor after awhile. I guess that's OK if you don't mind that type of taste to your tomatoes.
Why do you need to add citric acid ? Do we have to get the "ping" sound to seal the tomatoes for future use like in a month time or older? Can we not boil them?
Hi Rebecca - thanks for your question. The preserving expert I learned from recommended adding citric acid or, if you prefer, 2 tablespoons of bottled lemon juice per quart of tomatoes, to prevent the growth of bacteria that causes botulism. Here's a link the National Center for Home Preservation that should help to explain the challenges and safety issues around the differing amounts of acid commonly found in tomatoes. That's what you have to take care of. And yes, you want to hear that "ping" to ensure that you have a proper good seal on each jars. If you don't hear that after the water boil of your jars, check the jar. I'm sure you will find that the jar has not been sealed. You should clean the rim and try again, preferably with a new top. Good luck - link to NCHP: nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html
Barbara Semedo Thanks for the information, Barbara! I love your instructions. How long does the product last after opening? How to store it after opening? Anyways, I would like to get my hands on Mrs Wheelbarrow's book, but unfortunately I can't buy it in Malaysia here. Ah I really wanna get it!
HI there. Yes, you can use lemon juice in place of citric acid....but caution --- they might give your tomatoes a lemony flavor which might not be appealing. Also, the color of the tomatoes could be affected. You can find citric acid at Walmarts/Targets or a local hardware store in the section where they sell canning products. Our Safeway sells it as well, with the Bell jars. I think the best bet is to check out Walmarts. That store seems to sell just about anything you can think of. Again, I would recommend using lemons as a "last resort." Citric Acid would be better!
Great video. You seem like a very sweet person..I have not canned before! Mother canned when I was young. I have 2 questions. I would like to do diced or chunky tomatoes without a lot of juice. It that possible? And how long (years) can the tomatoes be safely stored?
Yes..I think you could probably easily do diced or chunky tomatoes. Just skip the "crushing the tomatoes" step. Just make sure you do boil them once you get all of the tomatoes into your pot. Generally, Mrs. Wheelbarrow - the teacher I learned from -- says those items you can using the water bath have a one year shelf life. But I think as long as you keep them in a cool dark place, they'll last longer. We went through our jars of crushed tomatoes pretty quickly. Good luck!
Thank you for your kind words of support. I truly appreciate it. I'm planning to put up new videos soon. Any ideas about what you would like to learn more re: preserving food?
Barbara Semedo , I happened to scan through tomato canning videos and watched Martha with her mother just prior to yours, yours is better! I grow mostly smaller tomatoes, they come up on their own 😊, I just cut them in half and basically make a sauce. Just last month I heard one needs to add acid, never did that !! I don't recall my mom canning tomatoes. Anything canning is appreciated here. I hotpack my jams as well, never waterbath processed all these years, though my jams are all on the sour side due to lots of red currants. Any tips, tricks or advice I will watch, just subscribed to your channel 😊
GARDENS REMND US OF THE WEATHER THE SUN RAIN CLOUDS SOIL BUGS AND ABUNDANCE WE HAVE WHEN CARING FOR GAIA ! ITS GROUNDS US TO THE VERY SOIL WE LIVE FROM.
@@willchoate7072 - well sadly, three years after I wrote this, I discovered a food intolerance to tomatoes. They were making me quite unwell. So, its no longer relevant. But I really appreciate your kindness in taking time to respond. Thank you.
Beautiful woman, beautiful recipe! You even showed us what to do with tomato skins and leftovers, so much information compiled in a well filmed video. Im amazed!
I really enjoyed seeing every part of the tomatoes being used, peels and water. Thank you!
WOW!!!! Very informative. Nice, easy, no off the wall “BS”, to extend for time. Right to the point. Now I know how to peal tomatoes. THANK YOU!!!
This video tutorials is awesome! The host speaks very eloquently and explains the process thoroughly. I can't wait to see what Barbara's kitchen cooks up next.
AMAAAAAZING video! Thank you!
I love how you use every bit of the tomatoes without throwing anything away. The dried tomao skins is a great idea to use as a seasoning.
Thank you ☺
We love you Mrs. Wheelbarrow
Wonderful video. You make it very simple! Thank you :)
This video came as the first recommend. I'm glad! Definitely the best one.
Lovely video, Barbara! Excellent instruction. I love your pleasant, teacher-like personality! Subscribed!
Thank you for the support and kind words!
I couldn't agree more. Thanks!
This is how you make a "how-to" video! Thanks Barbara!
Many hosts tell you in detail what they're going to do, why they're doing it, then tell you again as they're doing it, then tell you again what they just did. This was fast moving, interesting and very informative. Hostess would've made a great teacher, if she isn't already!
Great video! informative and not too long. Thank you.
First time here. Awesome tutorial. Such an inviting personality you have. Thank you, ma'am. Subscribed! 😀
Thank you for this video. Had no idea you could save the skins. Also the tomato juice I saved was awesome!
Excellent video! Thank you for sharing your tips with us.
From your very first word, I subscribed. I've been canning tomatoes a long time, but I'm not too experienced to learn better techniques. Thank you so much for this excellent video. I've never used the citric acid in mine, only salt--the same amounts you used for the citric acid. I can't wait to try it.
I liked this style; no expensive tomatoes and no waste.
I love these video tutorials. I plan on making your strawberry preserves today and will consider canning own tomatoes now too.
This is great! Thank you! I've been canning tomatoes since 1976, and just recently had purchased some canned crushed tomatoes. I liked them so much, that I thought maybe I could make my own. So... I found your good tutorial!
Thank you for the easy-to-understand video.
Thank you for the kind words. Making it easy for anyone to do was my goal! I'm glad to know I succeeded! Hope you are enjoying your "homemade" crushed tomatoes in some of your favorite dishes. My daughter loves to use a jar to make marinade for pasta.
Great idea drying out the skins, I never considered that!
What a great video. Exactly what I was looking for...caning crushed tomatoes.
I struggled on how to can before watching this. Thank you so much! Your instructions are so clear! Also, fantastic tips on what to do with the leftover skins and juice. :)
Thank you and I'm glad you found this video easy to follow. That was my goal --- to show others what I learned from Cathy Barrow about how easy it is to preserve food. I saw a recipe this weekend for how to make watermelon rind preserves. It's look easy and so yummy! Thinking about trying it and then showing everyone else how to do. Stay tuned!
Thanks for the video!!!
Thank you as well for watching!!!!
:)
I subscribed within 2 seconds of this video starting! I already love Barbara!
This is dope. Thank you so much.
Thank you for sharing Barbara. Greetings from México!!
Love your channel!
You did and extant.Thank you for sharing with us.
Great video
This was so calming and nice ! Loved it
Great tutorial! Ty!!
Excellent video. Wonderful, beautiful lady with food wisdom and savvy. I look forward to more of your videos.
thank you for the kind words. I hope you enjoy canning your own crushed tomatoes. I hope to do more videos once my work schedule settles down. I'm thinking about one on canning pie fillings (apple, peach, whatever your fancy).
I'll be darned. I love your video. Your a very classy lady and gave me some very interesting information especially with the skins. Thank YOU.
This is so clear and useful! Thank you. I just found your channel and I'm excited!
You had me at "turn skins to a spice". That's it, I'm subscribing...
Thank you for doing this video!
Thank you so much. Is there a machine to avoid the "manual" filtering you do at 6:21?. It really takes a lot of time and patience to do that.
thank you for the video
Can I use its immediately after making for spanish rice?
Yasssss thanks ❤️
this is so nice! this should have a hundred views! :)
+Amalia Rendón Thank you Amalia. I really enjoy this process of preserving and canning. I've done tomatoes, lots of different jams (Blueberry Lemon Basil is my favorite), applesauce, peaches in syrup etc. I hope to do more videos this year. Any thing in particular that might interest you.
Nice video it was very interesting. I have some questions.
Can I use the crushed tomatoes right away or should I wait after canning it?
I cried watching this video
My friend told me as a chalenge to make a chicken parmesan from scratch thats, cutting a whole chicken and deboning it for the chicken pieces, making home made bread crumbs cheese and mozerala cheese... And just going all out home made stuff. I cried because I bought crushed tomatoes and did not create my own so said now. I didnt think a day before that I would cry to a tutorial on How to Crush Tomatoes but I did thats what cookng does i guess
We do this in the Meditterrenean every summer because fresh organic tomatoes are suoer cheap in summer. My grandma used to process about 100 lbs for different dishes. She would mix them with peppers, sometimes eggplants the same way. I would like to do this in the US, but buying organic tomatoes would make no sense (unless you grow them yourself) cause they are darn too expensive.
I hope you've had a chance to carry on your grandmother's tradition. It's a great way to remember and honor her for those wonderful tomato dishes she made. Thanks for watching my video!
organic is bullshit
You have a glass top stove. What is the size and brand of the water bath pot you are using? Does it use quarts?
Thx
DR
good day! may i know if you add some water when you cook the tomato..
thank you!
i love you personality so sweet and of course your recipe
I hope to share more of what I have learned about preserving food soon, and show you how to make great dishes using what you've created.
Looks like you may need a set of RADA knives! Very, very sharp
Must I boil the tomatoes puree before canning
Unachukwu Anulika yes! You should mash them as they are cooking (basically you’re making crushed tomatoes) and boil the crushed tomatoes for five minutes before canning. Also, puréed tomatoes are different from crushed tomatoes. If you have puréed yr tomatoes, you want to bring the mix to sturdy simmer and cooked uncovered for about 30 minutes. It will reduce about a third and should look like a heavy cream. You can cook it longer if you want it thicker. Then you can start the canning process. Good luck!
Any new uploads?
Can you use fresh lemon juice to substitute citric acid?
Yes, lemon juice works. But be aware that the tomatoes could take on a lemony flavor after awhile. I guess that's OK if you don't mind that type of taste to your tomatoes.
Why do you need to add citric acid ? Do we have to get the "ping" sound to seal the tomatoes for future use like in a month time or older? Can we not boil them?
Hi Rebecca - thanks for your question. The preserving expert I learned from recommended adding citric acid or, if you prefer, 2 tablespoons of bottled lemon juice per quart of tomatoes, to prevent the growth of bacteria that causes botulism. Here's a link the National Center for Home Preservation that should help to explain the challenges and safety issues around the differing amounts of acid commonly found in tomatoes. That's what you have to take care of. And yes, you want to hear that "ping" to ensure that you have a proper good seal on each jars. If you don't hear that after the water boil of your jars, check the jar. I'm sure you will find that the jar has not been sealed. You should clean the rim and try again, preferably with a new top. Good luck - link to NCHP: nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html
Barbara Semedo Thanks for the information, Barbara! I love your instructions. How long does the product last after opening? How to store it after opening? Anyways, I would like to get my hands on Mrs Wheelbarrow's book, but unfortunately I can't buy it in Malaysia here. Ah I really wanna get it!
Is it ok to use lemon juice instead of citric acid? Also where can I get citric acid?
HI there. Yes, you can use lemon juice in place of citric acid....but caution --- they might give your tomatoes a lemony flavor which might not be appealing. Also, the color of the tomatoes could be affected. You can find citric acid at Walmarts/Targets or a local hardware store in the section where they sell canning products. Our Safeway sells it as well, with the Bell jars. I think the best bet is to check out Walmarts. That store seems to sell just about anything you can think of. Again, I would recommend using lemons as a "last resort." Citric Acid would be better!
Great video. You seem like a very sweet person..I have not canned before! Mother canned when I was young. I have 2 questions. I would like to do diced or chunky tomatoes without a lot of juice. It that possible? And how long (years) can the tomatoes be safely stored?
Yes..I think you could probably easily do diced or chunky tomatoes. Just skip the "crushing the tomatoes" step. Just make sure you do boil them once you get all of the tomatoes into your pot. Generally, Mrs. Wheelbarrow - the teacher I learned from -- says those items you can using the water bath have a one year shelf life. But I think as long as you keep them in a cool dark place, they'll last longer. We went through our jars of crushed tomatoes pretty quickly. Good luck!
Great idea when you don't have a crushed tomato ca
Tomato can
Better than Martha Stewart's canning video 😊
Thank you for your kind words of support. I truly appreciate it. I'm planning to put up new videos soon. Any ideas about what you would like to learn more re: preserving food?
Barbara Semedo , I happened to scan through tomato canning videos and watched Martha with her mother just prior to yours, yours is better! I grow mostly smaller tomatoes, they come up on their own 😊, I just cut them in half and basically make a sauce. Just last month I heard one needs to add acid, never did that !! I don't recall my mom canning tomatoes.
Anything canning is appreciated here. I hotpack my jams as well, never waterbath processed all these years, though my jams are all on the sour side due to lots of red currants. Any tips, tricks or advice I will watch, just subscribed to your channel 😊
GARDENS REMND US OF THE WEATHER THE SUN RAIN CLOUDS SOIL BUGS AND ABUNDANCE WE HAVE WHEN CARING FOR GAIA ! ITS GROUNDS US TO THE VERY SOIL WE LIVE FROM.
The citric acid lowers the acidity? I would’ve thought you’d throw in baking soda or something
Lids (rings) should be finger tight - not floppy rings!
I meant tomato can
Soundstrecher
I gather they are not normal glass jars that you boiled for 35 minutes?
My canning book says 15 minutes for boiling bath quart tomatoes? And that's how I have always done it.
@@willchoate7072 - well sadly, three years after I wrote this, I discovered a food intolerance to tomatoes. They were making me quite unwell. So, its no longer relevant. But I really appreciate your kindness in taking time to respond. Thank you.
You knife needs sharpening
OBAMA'S MOM LOL!