Home Canning Tomato Juice With Linda's Pantry
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- Опубліковано 6 вер 2020
- Today I am bringing along for a prepping video where I show you how I get prepped for a water bath canning session.
Here is a link to a food mill like mine
amzn.to/33Dg5m1
Here is a link to the Ball canning book I showed you.
amzn.to/323cQF0
Here is a link to my stock pot
amzn.to/3jQ07LW
Here is a link to my Thrive Life website
Lindapantry.thrivelife.com
Here is a link to my canner
amzn.to/3jdg2n9
Here is a link for The Amish Canning Cook Book
amzn.to/32tPd7q
LindasPantry.My.Tupperware.com
to join.
And I so appreciate you coming along and following my videos don't forget to check the links below.
Here is a link to my Thrive Life Website www.thrivelife.com/lindapantry
Here is link to the Thrive Life Starter Boxes lindapantry.thrivelife.com/al...
amzn.com/Here is a link to Amazon so you can shop for what ever you are looking for and it does not cost you a penny more
Thank you so much for sharing your recipe & showing how to use the food mill.
Enjoyed watching. Home canned tomato juice in January, wow. We’re in Missouri
Hi Linda, looks great! I remember seeing my grandmother using a food mill like that to make tomato juice. She used to can on an old oil stove. Great memories!
I love it. Watching this video takes me back to my teen years helping mom (RIP) process tomatos we gleaned from the commercial fields.
Your so right, it beats anything you can buy, its simple and it works, sweat equity is free, it's worth putting in the time and investment in yourself doing the things. Yes, inspire us all
I've saved all my tomatoes this season and am wanting to make tomato juice specifically! Thank you for this video Linda!
Beautiful. I love this video. Thanks to you I am going back to my roots canning. Can't wait to see what you make with the juice.
Hi Linda, I've waited for your tomato juice canning video, no salt, I'm in! I'm so excited to do mine today!! Those red tomatoes rock!! You have a recipe to that uses tomato juice, even better yet. Thanks for inspiring me. Have a great week.
Thanks for the video! I've not used a food mill before. This was great. I love to see what you are going to do next....!
Just canned tomato juice but I used my food mill attachment for my kitchenaid, makes life a lot easier! Going to make your apple pie filling Wednesday. It’s a great time of year for canners!
The juice looks scrumptious!
Love the natural! They look lovely!
Linda I think tomato products home canned on the shelf are the prettiest & best thing to have, thanks for another wonderful canning video.
Beautiful red color!!! BRAVO🍅🍅
Beautiful!! Such a nice job, Linda!
Awe thank you so much 💓
Linda it looks so yummy,and really happy to see you using the Fresh Tech canner.Thank You
Oh that's all I use for water bath canning
I love tomato juice. Looks really yummy Linda.
I was so excited to see this notification. Yummy.
Beautiful juice. Thanks for showing us how to use the Tattler lids. I have some on order but have never used them. Stay safe. Thanks for sharing. Blessings.
I just got 2 box fulls of tomatoes from my aunt & uncles garden. I'm going to can tomato juice this week! Can't wait....thank you for the tutorial :)
😚🤗
Great video love 🍅 juice. Thanks for sharing 👍😎
I have 10 pints of stewed tomatoes in my pressure canner right now just waiting for the canner to cool down. Loved your video!
That look so good
They look absolutely beautiful 👍❤️
And its delicious
Awesome!!!
Awesome, I was looking forward to this one! Thanks so much for sharing with us! I want to do some juice to use in chili, but I’m excited to see what other recipes you use it in. We need to change up a bit and do some different things, add some variety.
Absolutely
I'm not a tomato juice fan, but they certainly are beautiful. I hope that my tomatoes next year look that beautiful and meaty. Thanks for sharing.
Looks do pretty and yummy
So good
Awesome
I use a juicer attachment that attaches to your kitchen aid. It really is a time saver.
My God. What a woman !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Good Monday afternoon... Keep up with the tomatoes..
Bob Cooney
Thank you for sharing
Pie filling next!!! Hubby found Ball lids at our local IGA, he bought 15 boxes! 😂 This jar & lid shortage is crazy. 😠
beautiful juice...sometimes what I do is just can the tomatoes, the raw pack style...when ready for juice...I pull out a jar and put them through my sieve....so fresh....
Love your videos!
HOW DO YOU WASH YOUR TATTLER LIDS AND GASKETS, PLEASE?
Thank you for everything you do for us beginners!
Nailed it! dang that is beautiful..will be doing this next year I think...nice bloody Mary for Booger next year, wouhouu!
I am doing a video on bloody marys this afternoon
I got " tomato sauce" from your Thrive site. Stocking up slowly, but consistently. Not taking chances this winter. I think I have gotten 6 cans of the sausage crumbles so far.
I've always blanched my tomatoes, then pulled the skin, then ran through the food mill. You can actually buy from Amazon an electric food mill. To each their own. As long as the finished product is what it's supposed to be. Either way, You can't go wrong in home canning your own. I wish more people would.
Low sodium, Yes.. Great video!
Great vid as usual. What variety of tomatoes did you use. They looked great! Thank you.
No sodium tomato sauce applies to those who eat the standard American diet (high-sodium highly processed foods and high-carb / low-fat diet). If you eat low carb or keto with lots of veggies and healthy fat) you need the salt because your body excretes more salt. The vast majority of people loose adipose weight on low-carb / keto and gain weight on high carb. I'm canning tomato juice/sauce today!
What kinds of tomato’s did you grow and use?
Seems like that mill is a lot more work than the Vitorio tomato press but the juice looks glorious 💕✌️🌱
Hello Linda! Love your videos! I have a question. I found the Tattler lids and gaskets, but I cannot find just the lids (I bought extra gaskets by mistake). Do you know if the lids are normally available by themselves? I figured it may just be the time we are in, but wanted to ask about your experience in buying these products.
Love it!! Do you have a v8 juice recipe?
Instead of putting those through food mail put them in a Ninja and then run them through a sieve
I know this is a year late so to speak, but why the citric acid? I have never done that? my stepmother canned tomatoes and never added salt. I am on a salt restrictive diet and I do not plan on adding salt, or if I do, it will be a minimum amount. I enjoyed this video. Thank you for posting. your tomatoes were lovely last fall. hope you get as beautiful of tomatoes this year as well.I live on the WV/OH border. I go into Ohio and buy my tomatoes to can all at once and plant to eat out of my garden. I generally get 7 or 8 quarts of tomato juice to a heaping 5 gallon bucket.
I add a red pepper for color
im obsessed wth tomato juice , but buying it from the shops/stores it has way too much salt, so i wanna learn to make it myself so its healthy
Curious what type of tomato you grew? I don't have a space large enough to grow what my family consumes for the year (5 kids, 4 teenage boys😬) anyway, I buy my tomatoes by the bushel thru local farmers markets and restaurant suppliers but I'm always looking for a heartier tomato taste, if that makes sense? With the space I do have, I'm hoping to supplement for next year. What variety do you grow? What worked best when you lived in the desert?? I'm in Utah and it was a weird year for tomatoes...
I never know how long to can whether water bath or pressure. I’m in high altitude. 4475-5000’. I just canned some tomatoes by raw packing them. I did for 110 minutes. I hope that was right. I did pint jars a week ago and only did 45 minutes. Now, I feel like I need to throw those out. I also saved the juice this time and ran it through 2 strainers then heated it and canned 4 pints of that. 🙏🤞🏻🤞🏻
I am pretty new at canning. What is a tattler lid.?
Can you do one on elderberry jelly please
My hubby has been asking for tomato juice. What kind of tomatoes did you grow?
Hi Linda where did you get your canner?
My tomatoes didn’t do very well. I am out further to the coast than you are and it was so cool and overcast. Neither contributes to nice tomatoes. I’m getting a few now, but no where close to where I could make juice (or can any for that matter). I will just drool over your tomato products!
I've been using Tattler lids for years and nowhere, not even on the Tattle website, does it say to tighten then back off a quarter inch. The website instructions say to tighten as you would with a metal lid. Backing off a quarter inch brings the ring precariously close to popping off in the canner. I made a video on that. I saw that recently you had a jar that the ring and lid blew off in the pressure canner (a canning video prior to the Hatch Green Chili canning), which instantly made me watch your tightening of a Tattle more closely. Enjoy your vids.
Threads and Jars, the website does not say to tighten as you would a metal lid. In fact it says you need to take note because your lid tightening is different from metal lids. Here is a quote from the official Tattler web site. This is the way they say to tighten lids.
“To get the feel for the correct tightness prior to processing, place the jar on a counter top or other smooth surface, then place your index finger on the lid (do not apply too much pressure while tightening the metal band). Screw the metal band on until the jar begins to spin on the counter top (or other smooth surface). This is the perfect tightness for processing!
THE FOLLOWING FINAL STEP IS CRUCIAL TO ENSURE A GOOD SEAL: Once the process is completed and the jars are removed from your canner, Let the bubbling die down (approximately 4-5 minutes), as this is pressure still releasing from the jars. Place a towel over the still hot jars (for safety) and finish tightening the metal band”
For some reason many people have devised their own method and it seems to work for most of them. I have seen some very experienced canners, who are well respected in the canning world, tell you to crank down as hard as you can as long as you’re not a bodybuilder. Saying that is the definition of finger tip tight. Only to have all three jars fail on film. Many people say, “finger tip tight”, and drop their wrist and crank the can closed. I have never seen anyone wait the 5 min, before screwing the lids down tight, to be sure the air has been released after removing the jars from the canner. So there is a lot of misinformation out there. But if their cans are sealing I guess that’s all that matters.
I don't have any citric acid?
Can I use something else?
New subber today
Enchilada sauce plz!
Is the spring sanitary in the mill
Hi Linda, Have you posted a video on losing liquid during a canning session? I lost about an inch of liquid in my roasted red peppers that I just canned & I'm not too sure what it might be from.
I have touched on thT but I will do a video focusing on that
@@LindasPantry Thanks SO MUCH!! XOXO
Hi Linda! I used a presto 16 quart canner fir the first time today. Ive been water bath canning almost 5 years now. I brought my canner up to pressure, vented it, and slowly brought the heat down and my weight was rocking really nice. I was within earshot of the canner and about the last 10 mins of my processing time the weight was still moving but not as fast. I turned up the notch on my stove just by one and the weight was really moving. My jars sealed and i had no siphoning. I did 2 jars of meatballs and 2 jars of sausage links. Im scared that my weight slowed down but it wasn't for a long time. My water level stayed pretty much the same when I opened it. Sorry for the long message. But could you do a video on how much your weight should jiggle? I've watched sooo many videos and some are really fast and some just gently rock.
You can search on youtube. I have seen a video specially on the speed of the jiggler. Check your manual also or call Presto - they are really helpful!
@@KatyInNH i have been water bath canning for almost 5 years but now im getting into pressure canning and pickling. Thank you for your reply!
lydia magellan I seem to remember that they recommend 4 x a minute. But don’t go by what I say because I have 2 different canners and could be mixing them up. The manual likely has it- I am away at the moment so can’t look it up. I usually run mine a little faster than that, though not much.
Linda you forgot to say how long to process it at
She said 40 mins. for quarts.
So if I didn’t want to add the citric acid I’d just pressure can it instead?
Melissa usda reccommends adding citric acid to tomatoes whether water bath or pressures canned. Decades ago tomatoes were more acidic than the newer hybrid tomatoes. That is the reason for their reccomended change.
Can you do them with my homegrown frozen tomato
Yes of coarse
I thought you could layer the pints in a water bath canner?
I think I'll add salt to my juice.
Maybe I’m crazy but there’s nothing in the description box.
why do you need citric acid ? new to canning
To make sure the acid level is high enough for water bath canning because there's no way to check the acidity of the tomato
Do you can corn?
I have but I don't eat it so it really doesn't make sense
You mean to tell me that I could have used all my tomatoes skin that I had ? When I did tomatoes canning a few months ago , To put it in my dehydrated and made tomatoes power , 🤦♀️🤦♀️🤦♀️🤦♀️🤦♀️
What tomato variety is that?
There's a few celebrity tomatoes but the rest are Oregon Spring
@@LindasPantry Nice, love Oregon Spring. Developed by Dr. Baggett at Oregon State University. Go Beavers!
I like to eat tomatoes by themselves.
All I can think of is a Bloody Mary and brunch ......