Glad to see the difference between water bath and pressure canning tomatoes. When I pressure can down there seems to be too much liquid separation, water-bath is a little better. Like your idea of dicing them with the skins on. They are just going to be used in soup, chili or pasta sauce. Thanks!
Working full time and trying to keep my pantry stocked I do a lot of canning in one day. I end up using my pressure canner more often because I can double stack pints.
@@hamakuahomestead7741 check with The National CenterFor Home Food prereservation. Diced tomatoes should be used in salsa making but by themselves it is a density issue. Prevents heat penetration. I’m glad you stated leaving peeling on isn’t safe. (Your kitchen, your rules) I enjoy watching your videos.
** Edit** Add 1/2 tsp citric acid in waterbath canning AND pressure canning.
Nice to see the comparison side by side! I have always preferred pressure canning because the water bath always makes more of a mess
I so enjoy your videos! Thank you for showing us both methods😊
Awesome
Glad to see the difference between water bath and pressure canning tomatoes. When I pressure can down there seems to be too much liquid separation, water-bath is a little better. Like your idea of dicing them with the skins on. They are just going to be used in soup, chili or pasta sauce. Thanks!
Yup. Mine were like that too. It’s all delicious though 😀
Working full time and trying to keep my pantry stocked I do a lot of canning in one day. I end up using my pressure canner more often because I can double stack pints.
💙
Diced tomatoes aren’t tested safe due to density issues.
You have me scouring the internet now 🤔😳 🤯 thank you for reaching out. Who would’ve thought… Thank you. ❤️
@@hamakuahomestead7741 check with The National CenterFor Home Food prereservation. Diced tomatoes should be used in salsa making but by themselves it is a density issue. Prevents heat penetration. I’m glad you stated leaving peeling on isn’t safe. (Your kitchen, your rules) I enjoy watching your videos.