@@TheKneadyHomesteader thank you! All the tomatoes from the garden were waiting in the freezer to be turned into sauce! Spring loaded jar lifter? Wow I'm going to have to google it because I don't recall seeing one as of yet! 🤗🥰
I appreciate you being forthcoming in advising this is not recommended and explaining what and why you are doing it. I respectfully disagree because there are many things I would like to can differently because I do not appreciate the outcome. But I am not willing to compromise on safety. I.e. Loose ground beef in broth vs with no liquid. Potatoes in water (no tx) vs blanched in no liquid. I prefer to do without than take a chance. Tfs.
Thank you for sharing. I have canned tomatoes like you just did. The safety was better than equal to water bath canning with citric acid or lemon juice. The flavor is better this way. We see milk products shelf stable on the grocery store shelves yet the authorities won't even test for dairy canning. Why? The dairy lobby in the U.S. is very powerful, and they want all the money. If people are so scared about canning well, they should not do it.
I hope your right because just yesterday i was finishing up pressure canning some pizza sauce and realized i forgot the lemon juice or citric acid. I think i forgot once befor and other people had mentioned they dont add it.
Hi Kelly I used to water bath years ago and used It. From what I understand, many of the varieties we buy now lack the amount of acid tomatoes used to have. That said, adding acid has become the recommendation even when pressure canning. That’s cool your mom used to can tomato sauce. My mom’s canning projects consisted of mostly jams ❤️
I really dislike the taste of lemon juice in my sauce, if I'm water bathing, I add a bit of citric acid. With pressure canning, in my mind, you don't have to. I don't add lemon juice to my mushrooms, green beans, etc, and they are very low acid...so I don't feel the need.
oooooo i am loving those Bernardin jars! EYE CANDY!!!! I gotta send you one of those spring-loaded jar lifters! So beautiful!!!!! Whata great session!
@@TheKneadyHomesteader thank you! All the tomatoes from the garden were waiting in the freezer to be turned into sauce! Spring loaded jar lifter? Wow I'm going to have to google it because I don't recall seeing one as of yet!
🤗🥰
I appreciate you being forthcoming in advising this is not recommended and explaining what and why you are doing it. I respectfully disagree because there are many things I would like to can differently because I do not appreciate the outcome. But I am not willing to compromise on safety. I.e. Loose ground beef in broth vs with no liquid. Potatoes in water (no tx) vs blanched in no liquid. I prefer to do without than take a chance. Tfs.
Hi lylymongeon, thank for contributing to the discussion by leaving your comment. Loose ground beef n broth sounds gross! Respect.
Thank you for sharing. I have canned tomatoes like you just did. The safety was better than equal to water bath canning with citric acid or lemon juice. The flavor is better this way. We see milk products shelf stable on the grocery store shelves yet the authorities won't even test for dairy canning. Why? The dairy lobby in the U.S. is very powerful, and they want all the money. If people are so scared about canning well, they should not do it.
Hi Lindah I totally agree with you🌸
My mom canned everything 😂. One pickle she always did was watermelon rind pickles. I never see them anymore
Happy Friday 🦋🙏🦋
Back at ya Lois! Thanks for watching ❤️
I hope your right because just yesterday i was finishing up pressure canning some pizza sauce and realized i forgot the lemon juice or citric acid. I think i forgot once befor and other people had mentioned they dont add it.
Hi Karen thanks for watching and taking the time to comment. I'm sure all will be well! 🌸
I don't recall my mom adding any acid with her tomatoes ❤
Hi Kelly I used to water bath years ago and used It. From what I understand, many of the varieties we buy now lack the amount of acid tomatoes used to have. That said, adding acid has become the recommendation even when pressure canning.
That’s cool your mom used to can tomato sauce. My mom’s canning projects consisted of mostly jams ❤️
Why would there be a need for acid when pressure canning? It is the proper method for canning low acid foods.
Hi Wendy I totally agree with you! Thanks for watching and taking the time to leave your comment 🙂
I really dislike the taste of lemon juice in my sauce, if I'm water bathing, I add a bit of citric acid. With pressure canning, in my mind, you don't have to. I don't add lemon juice to my mushrooms, green beans, etc, and they are very low acid...so I don't feel the need.
I 💯agree with you! Thanks for watching and taking the time to comment.🙂