Canning 100 Pounds of Tomatoes with an Italian Pro Cook
Вставка
- Опубліковано 9 вер 2019
- Shop the gear in this video (and more) at ProHomeCooks.com ➡️ prohomecooks.com/
Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below!
↪️ Pots & Pans; prohomecooks.com/j4JJovL7
↪️ Knives; prohomecooks.com/SwlefxUS
↪️ Small Appliances; prohomecooks.com/yqPg9O04
Find recipes and more at our blog 📝 ➡️ prohomecooks.com/blogs/all
--
Did you hear? My Kombucha University course is officially open for enrollment (Closing down this Friday for good, so get your seat now while you still can!) Here’s the link to join: bit.ly/EnrollKombucha
For the full recipe and breakdown of how we preserved all these tomatoes, check out my blog post. www.prohomecooks.com/post/5-s...
Follow more of my crazy food experiments on instagram! / lifebymikeg
Follow Farmer Scott @deeprootsfarmny
Deeprootsfarmny.com
Note to anyone trying this project. Tomatoes have become less acidic over the decades so you might want to increase the acidity by adding lemon juice or citric acid to be on the safe side and avoid any risk of botulism.
All music provided royalty free by epidemic sound - Навчання та стиль
I just discovered you. I am a home canner too! 🤗 So nice to see people interested in learning about home canning. Canning tomatoes is so much fun. But there are important updates to canning methods that you will want to cover in addition to what you show here. You can water bath can tomatoes or pressure can them. I am in my 60s and have been canning almost my whole life...And my mother and grandmother before me were canners. They were wonderful teachers. There is a great social circle of home canners here on YT. Home Canning has changed much over the years and there are always improvements to guarantee freshness and safety. I want to share a few things with you that I think you might find interesting.
If you water bath can tomatoes, as you did...Just a few tips to keep in mind... First, when water bath canning tomatoes instead of pressure canning them, you must add some citric acid or bottled lemon juice to guarantee the proper acidity. Yes, it does slightly influence the taste but it must be done. Otherwise if you want to leave it out, you will want to pressure can the tomatoes. Only high acid foods can be water bath canned. All other foods must be pressure canned. Tomatoes vary in their acidity, so you need to adjust it in order to water bath can them to prevent the potential development of botulism. (This is because the boiling water bath can't reach a high enough temperature to kill the botulism spores.)
Once your jars are clean, make sure to check the rim of the jar and make sure there are no nicks. Use a clean cloth or paper towel to do this.
Next...make sure the jars are hot when you go to fill them. You can keep them in your canner on simmer. When you ladle the tomatoes into the jar, “head space” is very important. For water bath canning tomatoes, you want to leave 1/2 inch head space. There are special tools made for measuring head space or you can use a ruler but the funnel you were using also has head space measures on it. Once you ladle in your tomatoes, you want to use a de-bubbler or other straight tool such as a butter knife, to remove bubbles from the jar. If the tomatoes drop below the 1/2 inch head space after being de-bubbled, you can add in more tomatoes.
Then, after you fill the jar, take a clean cloth or paper towel, dip it in vinegar, and clean the rim of the jar. This will help with the seal by making sure there are not tomato bits or juice on the rim which will interfere with the seal.
Also, I couldn’t tell from the video, but the jars should be placed on a rack in the pot of boiling water so that they are not sitting on the bottom of the pot.
Next...and this is very important...Don’t make the rings so tight!! The ring is just to hold the lid in place. They should just be “finger tight”. You turn the ring just until you feel some resistance and then one more slight turn. (Making them too tight could cause the jars to break in the boiling water.) When you put the filled jars into the boiling water, air needs to escape from the lid during the processing time....40 minutes for pint sized jars, 45 minutes for quart sized jars. (But remember to adjust times for different altitudes.) Then after the processing time, turn off the heat and allow the jars to sit in the water for 5 minutes before removing them. When you bring the jars out of the boiling water, after their processing time, the air has escaped from the jar and you will hear the “ping” as the jar seals. This guarantees that all the air has been removed form the jar and that you do not risk spoilage. The ping should happen pretty quickly...but at least within 1-2 hours...not after days and days. If it does not ping within 12 hours, it is a failed seal but it can be reprocessed. If it has not sealed within 12 hours, you can’t reprocess it and the jar must be refrigerated. Air was able to get into the jar. And remember, you will need to use a new lid. Lids are only one time use. (But rings can be re-used.)
After 24 hours, you want to remove the rings. The reason for this is that if your seal fails at some point during storage, and the jar has the ring on it, it will allow the lid to re-seal. This is a “false seal” and air has been allowed to get into the jar and you risk the development of spoilage.
To learn more about home canning, be sure to check out any of the books published by Ball. I highly recommend the “Ball Complete Book of Home Preserving”. Also, a wonderful resource for home canning and other methods of preserving food is The National Center for Home Preservation. I am also happy to answer any questions you may have. It’s wonderful see folks learning about home canning!!
All the best, Mary🤗
Thank you for sharing more information here 😊 I hope you stick around to watch more of his videos! I have a question I feel you would be able to answer... I'm not fully aware of everything that goes into canning, but definitely interested in trying it. However I don't have alot of fridge space to dedicate to it. After canning does all the jars need to be stored in the fridge or will pantry be fine?
Thanks so much!
Bunnime Love - I am so happy to learn that you are interested in home canning. And the good news is that no, properly home canned foods do not need to be refrigerated. That is the beauty of home canning. Properly home canned goods have an 18 month self life but many home canners believe they can stay fresh longer. But 18 months is what is recommended by the National Center for Home Preservation. They provide all the latest information on home food preservation. The only reason you need to refrigerate a home canned food is if it does not seal properly...as in you don’t here the ping depressing the lid...or you open it. Once you open a home canned good, you need to refrigerate anything that you have not used. You can replace the canning lid with a plastic storage lid made for canning jars. I have taught Traditional Foods Cooking for over 20 years so I am happy to answer any of your questions. The woman in the video is lovely and I understand her old-fashioned canning ways as my mother is Italian also. However, upon learning the US standards for home canning, my mother quickly adapted them. She said they are safer and limit the chance of the home canned good from developing botulism. Love, Mary🤗
@@MarysNest Thanks so much!!
Oh I am very glad you said all of this Mary. I was watching and thinking no, no, no that is not the correct way. If I didn't read a comment setting it straight I was going to do it myself. I would hate to learn due to the errors of misleading information that someone got botulism and died taking this canning advice. So thanks Mary and yes I do watch your videos, as well as Linda's Pantry, Kneady Homesteader, Apron Strings and my fav is Half Acre Homestead with Bev Volfie, and many other home canners and homesteaders. Love canning and love pressure canning meats and fish especially canning salmon and tuna. Michelle
^ What this lady says. I don't add more acidity, but if you want to be extra careful it sounds like a good idea.
The reason some of her lids don't pop is because they're wayy over-tightening before the boil. You're just supposed to put on the band at a very very light pressure. Water won't get in as it won't overcome the pressure of the gas trying to escape the jar.
Exactly! Finger tight! And i was surprised they didn't show cleaning the jar lip.
That's the first thing I thought during the intro. Sort of makes me wonder about this "professional"
Thanks for the heads up I’m literally making tomato sauce and can’t tomatoes right now as we speak and I looked this video up and thought why is she sticking her fingers in the jar but anyway, that doesn’t matter I love this tip to I didn’t know because some of my jars weren’t popping so I didn’t know if it was too late to loosen the lid, so I just kind of l took the jars that didn’t pop I took all of the the tomatoes out of the jar and just redid the process and it worked great. Thank you.
I dunno, she specifically said it's important they are tight. She's an Italian woman doing it for 25 years. I'd trust her before source of "trust me bro"
Also he specifically said you can't hear the jars starting to pop
You can dehydrate or oven dry all of those tomato peels and grind them for tomato powder to add to soups and sauces.
why can't you leave them on before canning? why must you peel the tomatoes?
@@Nick-zd3gp to prevent the fermentation stage due to the natural bacteria in the skin i guess.
@@MrDalgard That wouldn't make sense. Aside from spores of C. botulinum there wouldn't be any bacteria alive after boiling.
If you don't take the skins off they will come off in canning. The skins are like paper. Notvery appetizing. If you are making sauce and have a powerful blender to puree completely it will give more fiber without oaoer texture
@@Nick-zd3gp Nick, I usually don't peel my tomatoes. All I do is remove the core, quarter and drop the pieces into my blender. I hot process tomatoes, so from the blender directly into the pot. Saves a lot of time and juice. Saves the nutrition in the skin, as well. As to the original question, if peeling tomatoes, yes the skins can be dehydrated and ground into powder. Personally, I'd dehydrate some tomatoes and mix in some of the extra skins before making tomato powder. Blend of tomato flesh and skins will yield better flavor, IMO.
In my region, La Rioja (northern Spain), there’s still a huge tradition of tomato canning. Most families gather in late August early September both to prepare the tomato cans and even roast the first red peppers of the year. It’s a really characteristic smell that always reminds me of my hometown whenever I eat them when I’m in Barcelona for university.
Rioja! I'm in love with your red wines. Greetings from the Netherlands.
Lots of improper canning techniques highlighted in this video.
It is suggested to add acid to water bathed tomatoes as the pH can be variable with tomatoes and some can be higher than than pH of 4.6 which will not inhibit the formation of the botulism toxin.
If you don't want to add acid, the tomatoes should be cooked in a pressure canner.
The tomatoes and jars should both be warm when packing this helps get a vacuum seal and prevents breakage of the jars.
Bands should not be tightened so much that you have to call Mr. Strong man in to tighten them. They should actually be slightly loose to allow air to escape and prevent buckled lids and to encourage a vacuum as the jars cool.
Steps should be taken to wipe and inspect the top of the jars for food debris that may prevent proper seal.
Finally the jars should have a rack or something to prevent direct contact with the bottom of the pot they are being cooked in.
Given the rarity of botulism, these tomatoes are almost certainly fine with no problem. but a channel with 1.5 M subscribers needs to be giving out the best safety information possible.
Can't botulism be killed by boiling? They boil the jars for 45 minutes.
@@DanSteigerwald it doesn't matter botulism is so serious all precautions possible need too be done
@@DanSteigerwald Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of spores under anaerobic conditions is destroyed by boiling ( for example, at internal temperature greater than 85ºC for 5 min or longer. The problem comes when the spores can withstand the cooking time and spoil the canning food when it cools down. In order to kill all the spores you need over 100ºC for more than 5 min.
You don't want to mess up with botulism. As Brandom said , lower the pH under 4,6 to avoid problems.
Have a good day.
@@MrJcalvino Sounds good! I bought some test strips and will add citric acid if needed!
YES THANK YOU
Be sure to put something between the jars & bottom of pan, such as a wire rack or dish towel, or jars risk cracking during the boiling process.
Also, don't be carrying the jars across the room with that jar holder.... do this long enough and you will be picking up glass and tomato sauce from all over your kitchen!!!!
Lies again? Killer Tomatoes
Just a little tip - if you lay a small towel on the bottom of the pan that you're going to put your canned tomatoes into, they are less likely to move around when the water boils, saves on breakages :)
One thing I learned about canning tomatoes is that if you want to skip the part about boiling to deskin.....just freeze your tomatoes and when you defrost, skins will peal right off and all that water leaks out (and a lot of the seeds) while defrosting. then you are left with all the meat of the tomato which makes for a thick sauce. Good thing to do if you have extra tomatoes during the winter that are getting over ripe. Just pop in the freezer until you accumulate enough to make some other recipe
I freeze because at first I don’t have enough process, then I have too many to process all at once. 😂 I wait for cooler months so I don’t mind if my kitchen heats up. Freezing is the easiest thing to do.
You know I love this channel when I'm ready to watch 100 jars be filled with tomatoes
100 pounds not a 100 jars ;) close though, maybe 35 -40 (32 oz) jars!
@@ProHomeCooks I'm watching because this was a perfectly timed video. I live in Boise, Idaho and my tomatoes are all ripening right now, and we usually only have a few weeks left before the frost comes. I didn't even consider canning them...watched this video and ended up ordering everything I need to get started. Thanks!
On sale Robert Dyas (UK) 6 jars £18.00 36 jars £108.00 .
I just LOVE how you give all of this attention to the supply chain! It's soooo important and so often overseen. Mike you're the absolute best!!
The new guideline to can tomatoes in boiling water is to add bottled lemon juice to each jar to help with acidity since tomatoes have much less acidity today since they have been bred for sweetness over time (tomatoes in Italy are probably different!). If you do not want to add the lemon juice you have to pressure can them for safety. It's important to mention it.
If you don't have lemon juice, use 1/2 tsp of citric acid...
Even in pressure canning upping the acidity is recommended.
I’m so confused..how has this lady done it this way her whole life?
@@jessidurmis Because Italy has one of the highest botulism rates in Europe. Not joking ...
I love to watch Mike but canning is something I'll never try. It's the type of thing that, when it goes wrong, it goes really wrong.
I really appreciate that you showed us how you'd be using the jarred tomatoes! Growing 3 different varieties this year and will most definitely be canning. Thanks for all the tips!
If you don't hear a pop: Check to see if the lid has gone concave (like any jarred product, the lid seals when the vacuum effect pulls it in/down). If it hasn't sealed, put jar in fridge and use it within a week. Don't forget to TAKE THE RINGS OFF after the pop - the rings are only there to hold down the lid during sealing process (put a ring back on if you've opened the jar and are storing leftovers in the jar for a few days, of course).
Wanted to add, for anyone reading this, that she wayyy overtightened the jars. They should be finger tight. Watch a different video than this one to learn how to properly can. This is sketchy. If in doubt, there are guidelines put out by the USDA about how to safely can tomatoes. RoseRed Homestead has great, safe canning videos.
Love your channel.
So much more to learn for safety. Wipe rims with vinegar for a great seal. Place only hot jars in hot water as they will break. You can heat jars only til hot in oven at 225. Always do this .
Also a lg metal ring in the bottom of the pot keeps the jars from touching the bottom to help with breakage.
1 T vinegar added to the water will keep jars from turning cloudy.
Jars have really risen in price since I began. The jars you may want may have tripled in price. When screwing lids on before putting in canner, screw the lid finger tight and not really tight. There are so many videos on the youtube.
Lately I've been watching Homestead Heart. Excellent canning for almost everything.
So many teaching now and I understand people want to learn . All the steps are so important especially when teaching others.
Blessings,
Yeah, I was surprised they recommended screwing the lids on super tight before boiling. My understanding is you just want them finger tight because you need the steam from the boiling sauce to escape so that when the jar cools it creates a vacuum. Maybe that's why sometimes Christina described having issues with the lids not always popping?
Mike I am really happy with the new style of videos and your ability to bring amazing guests onto the show. If farmer Scott is up for giving a tour of his operation I think that would be a neat episode showing how the food from a responsible farmer gets to your table.
agreed, many more guests in the studio coming soon!
This was really fun to watch and you made the instructions very clear, keep it up Mike!
I love your channel
Whit all my respect late me suggested something . And sorry if my English is not good enough but I’m trying my best
you did this skipping some very important steps. 1. You have to put cold filling into cold jars into cold water
Or hot jars hot filing into hot water
2. You must add bottle lemon juice when water bath or no lemon juice if you using a pressure canner the its totally diferente from pressure cooker
3. The time of cooking depends on the altitude from where you are .
4. The lid is just finger tide no so tide
5. How full the jar have to be too
Please get a canning book
For the safety of canning and
Because you have soo many people following you And to be safe for everybody please.
Whit my respect and love for you and all the people that follow you including my self.
So glad you mentioned this. I said some similar things. I worry about this method of canning that was demonstrated in this video. Glad you laid out these proper steps for canning. All the best, Mary
If your canning tomatoes like the video was. I thought the tomatoes needed to be hot and cooked before canning? Is this so? I saw they blanched them but them put them in ice bath water to prevent them from cooking.
Don’t forget to wipe the rim of the jars!!! Very important for a better seal
Good tip, thanks..
Run them under hot water better seal too
Yeah he does have six jars of bad canned tomatoes there in the thumbnail
What do you wipe it with? Water?
@@kiiiwiiibird vinegar on a paper towel.
I just bought a canner and it’s blowing my mind with how much it changes the meal prep game. I’d love it if you made some videos on canning!
I love the simplicity of your canning. No fuss, no fancy equipment, just peel and chop! I never considered canning tomatoes before but I will now and I will do it your way.
I just started canning my home grown tomatoes this year. The sauce is amazing. Hey you should try making some kombucha with those ground cherries that Framer Scott brought you. It’s amazing!
I Love all your videos! Thanks for sharing all your creativity. You inspired me to start my UA-cam channel.
The studio is looking amazing so happy for you!! I loved this video!!! 💗
I recently moved out to OR and have been obsessed w/ making the most out of our fantastic local produce and have been super interested in canning and fermentation. Killer video dude, this will be the next project.
I do a lot of canning. You might consider recommending that people get themselves a Ball canning book to ensure they are following proper canning methods.
Yes, I agree. I mentioned the same thing. This method of canning concerned me. She would definitely be in the category of 'Rebel Canner" but I think it is so risky. My mother is also Italian but she was happy to learn the proper way of canning as done here in the US for safety. We have so many Ball canning books on our shelves! All the best, Mary
Agree...get a current canning book or check the USDA home canning guidelines. Also, these resources will point out that finger tightening is preferable in order to ensure the preserving process works.
These damn Millennials...always wanting to reinvent the wheel. 😄
God bless them.
@@salemdesigns65 I wonder how our grand grand mothers canned things without a book about "following proper canning methods".
Yes ball canning book
Serious tomato action. I like what your doing with the channel. Taking it nice and easy. Keep it up!!
The audio in this video is amazing. From the songs to the little sounds of cooking and preparation you capture, it's all wonderfully musical.
thanks, worked hard on the sound design on this one
Excellent!!! I was so taken by your canning demonstrations and simple pasta recipe, I will be trying them.
12:01 I'm stuck at step 3 because I don't have Marco.
you gotta go find yourself a Marco then
🤣🤣🤣
Polo!
weakling..... no tomatoes for yoU!!!
I'll come help.
Ciao!
Loving the direction your channel has taken, one word of advice, when doing canning or talking about canning, there are rules that are finite and should not be ignored for the health and safety of those who eat the canned food cause you can get very sick or even die from not following procedures. However great job !
What are these deadly rules?
@@cellogarcia4266Lol... I know right ? Seems like an important detail to be left out ..
My mom was the canning queen when we were kids! She froze a lot of stuff too. There are a few key rules for different types of food and for canning in general, to keep botulism etc. at bay. The Ball canning guide is a classic resource for general and specific parameters for all types of foods. The quality of local foods is so much higher than most of what's commercially available, and it's a great skill to have.
I just found you , i was surprised how good you are in what you doing !!!! Excellent i will say . I’m a greek home cook living in Chicago . I cook anything you imagine and i love baking bread . In Greece is really common to make sourdough breads and i love the way you do yours . Your passion is shown in everything you cook . Thanks for being here .... Because i’m a beginner in caning i will love to see more of your recipes for caning .My DNA shows that i’m 53% Italian so i can say that cooking is in my blood ... I will love to see more Italian and Greek recipes if you can ... Thanks again for your great channel .
its so nice seeing you interact with other people throughout the "food community." Just found your channel, really enjoying it.
I never barter with a farmer, b/c they work very hard to grow vegetables. But I do as you recommend - ‘I am canning tomatoes, so cannot pay $3/lb. But if you sell me them for $1/lb, I will buy every single tomato you have today’ - farmers are open to that, and it’s a win-win for everyone. Once a farmer said no, then found me on facebook the day after and said, ‘meet me and I will sell you them for $1/lb’
Tomatoes Are Fruit
a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all other plant parts
Best (and simplest) video for canning tomatoes .....Christina is a gem!
I will be doing this next month when my tomatoes come in. Now I wish I planted more. I remember canning with my grandma when I would go to her farm in VA. Thanks so much for sharing.
Thank you thank you! Harvesting my tomatoes 🍅.... I’m soooo doing this! ❤️your channel! Learn so much.
Dirty hands are a sign of clean money ❤
You have never seen black tire heroin hands dirty for weeks
No such thing as 'dirty money'. That's establishment propaganda so you, "give unto Caesar what is Caesars and give unto God what is God's."
You worked for it- it is yours!
@linkin pop Are you asking or telling?
This is seriously an awesome video. I'm trying to learn the process of canning tomatoes since i started growing them this season. Excellent job right here.
What a wonderful. European tradition! Thankyou for showing this...canning 100 pounds of tomatoes...start to finish can be exhausting but so rewarding! In the winter when you open a can of this delishness you will remember this day! Thanks for sharing!
I recommend growing your own tomatoes to can. Some tomatoes just can better than others. Taste is paramount, there are thousands of different varieties of tomatoes out there instead of the barely dozen shown in the stores and up to two to four dozen in the farmers market. You can find and grow the tomatoes that match your taste the best.
Also, I would recommend using the thin kitchen gloves when cutting tomatoes. They are acidic and you will be feeling it before you are done peeling your tomatoes.
(I am sure others have pointed out these mistakes) I think you made a mistake - you dont tighten (close it semi firmly so that air can escape, the positive pressure inside the head of the jar will prevent water from coming back in, alternatively you can fill the bath so that the neck isnt submerged, and after the contents of the jar reaches near boiling, fill it up so it expels the air) before entering the bath, the air has to escape from inside jars when the bath is around boiling. You then remove from the bath without touching the cover, and it will become vacuum sealed (pop) due to contraction. Also the acidity of the mix may not be enough to prevent spoilage and botulism, you may have to add vinegar or other pH lowering agent Also you can, although its not recommended use old jars (non mason) with new covers or ensure that the covers have a good seal and are sterilized. The jar is hermetically 'sealed' not because its tight, but because of the vacuum that forms.
Canning tomorrow in Buffalo NY, 9/2/23, how fortunate you are to have a farmer deliver your tomatoes! I grow my own, but when I can, I always go to the farmer's market and get boxes of Roma tomatoes by the 1/2 bushels...really enjoy your videos!
im glad that u took over the channel, good vid thank u for uploading
I love your use of fresh tomatoes. While I can tomatoes and can my own sauce, I use whatever tomatoes I can get my hands on. Made my last sauce from 50 pounds of Roma and 30 pounds of regular tomatoes. It was a beautiful blend. Only other tip on canning the tomatoes, the tomatoes and jars all need to be hot prior to putting boiling hot water. You don't want to have any jars crack and lose all that wonderful product. Great job.
This video is very encouraging and I can't wait to make some of my own 😸 I always thought there was more to canning lol
I am a home canner and have never heard it called jarring and I have been preserving food for nearly 29 years now. I am an Australia and it's always been called canning or preserving. It's called canning for the process not because it is in jars. Just letting you know is all. Michelle
@@bohemiangypsy99 thank you for the info :3
@@skullywully666 No worries. I thought that jarring sounded ridiculous lol, that's probably why we haven't heard of it lol.
I have been doing this my whole life (0ver 45 years) and we use an arguer machine (its about $800) that separates the skin/seeds from the juice/pulp. No need to peel them. The skin and seeds are what give people stomach upset. Also, we re-boil the tomato juice/pulp after we put it thru the arguer and then we jar the boiling liquid and put the lids on right away. The jars pop within moments. We do not boil jars. We do between 2000 and 2500 lbs in 2 days. We also make the last 1000 lbs with seasonings and aromatics so it is actually sauce.
i really loved this video. I love how your style is to do a start to finish project.
Did y'all see his dirty fingernails? Those are real farmers fingernails. He's hands on and authentic! 👏💓
#authenticfingernails
I'm a farmer and dont have dirty nails at all as I have no fingers anymore, that's hands on man.
@@michaelbalfour3170 🤣🤣🤣🤣🤣.
Hardworking!
Uh no that's bad hygiene. Totally false that dirty fingernails = farmer
It would be great to see an in-depth Italian cuisine series featuring Christina!
I grew up watching my mum and grandum jarring tomatoes for the winter with our garden tomatoes, such a flashback!! loved it :)
Love your videos. Please keep doing them.
I enjoy your channel! I have been canning for decades now too. you have some misinformation in this video and some is a bit dangerous. if a jar doesn't PING (pop) it is not safe for storage, should be stored in fridge and used first. also do not tighten the rings before you boil so much!!! the boiling will make the food expand and will create the vacuum to seal the jars!!! It should be finger tip tight only. you would want something to protect the jars on bottom of the pot too, like a towel or rack.
and the USDA says it is NOT SAFE to water-bath can tomatoes without citric acid or lemon juice. Tomatoes are borderline acid food, so you could get botulism.
Canning is like fermentation! safety should be FIRST! and I hope that would be taught. Much Love and kitchen is starting to really look great!
Yeah...there is a lot of misinformation here. Thank you for pointing some of this out for people who might not know better!
After seeing them tighten the lid before putting into the bath now makes me question their methods
Grandma is that you?
My grandma always made so much tomato sauce, she basically supplied the entire football team with tomato sauce.
that tomato sauce was like magic kept us up for 3 days straight and thanks to Grandma's tomato sauce, we came 3rd on the regional championship.
They don't make tomatoe sauce like they used to.
wow legendary story, love it grandma!
she supplied the football team with something else too
@@b.o.4469 thats how i got herpes
TIME2GO 😂😂😂
Respect to the genuine man Scott
basil looks flippin fantastic.. excellent tutorial working with farmers..
My family canned about 120 quarts of tomatoes 2 years ago and we’re ready to do some more. There’s just no comparison in store bought and home canned tomatoes. Home canned always wins hands down.
And I completely agree with Brandon Boyd with the canning tips he gave.
I’ve never heard of canning referred to as jarring. I guess it’s a regional vernacular. Canning to build your pantry is a very satisfying endeavor. Great video!
yeah well it's sort of the same thing. The reason I call it jarring is because I use jars and not cans
Pro Home Cooks I’ve never canned tomatoes but I have made homemade jams. It’s always fun going berry picking them turning all that glorious farm fresh fruit into delicious jams and jellies.
@@ProHomeCooks Your canning use of jarring is jarring but you're canning.
I call it canning or bottling.
A little tip for you beginners out there that may wanna try harvesting late-season tomatoes aka green ones that you picked before a frost n ripen off the vine. make an X cut at the bottom of the tomatoes before tossing them into the boiling water and the skins will peel off easier :)Love you Mike this made me think of Grandma :) I loved eating her fresh tomato salsas. I was the last person to do that with her before she dies and it took 14 months to eat the last jar we made together. there really is nothing better than fresh tomatoes done yourself.
Wow this is great! I'm loving how simple it is and as much as I use tomatoes in cooking this seems the most cost effective way ! And the quality in this process is the biggest pay off
i would suggest editing this video with a disclaimer that you cant just can tomatoes this way otherwise you risk botulism.
What's wrong with the canning process? what do you think it would be better to add?
@@onLYbyM Water bath canning is a method used for canning produce with an acidic nature, pressure canning is for more alkaline produce/ recipes. Botulism grows in levels above pH4.6 . Citric acid, lemon, white wine/ vinegar are used to increase the level of acidity/ lower the pH value in order to prevent botulism from growing. Industry tends to use pH4.3. as a benchmark for safety. I test anything that I am unsure of with pH strips in order to ascertain the pH level of the produce to be water bath canned. I use a lot of citrus and each fruit type can vary according to conditions, so the test is a back up. The same would apply to tomatoes - so many different varieties/ growing conditions. Citric acid or such is added to ensure the pH level is such that botulism will not escalate.
it is not recommended either to sanitise jars in a dish washer, but to use the boiling water in a canner or at 150 degrees Celsius for 20 mins in an oven.
Rims are mostly wiped with a piece of kitchen cloth dipped in white vinegar in order to assure a good seal.
The various books are strict in terms of their ingredients and recipes for the avoidance of bacterial/ spore growth as I mentioned in the first point re. pH.
I was wondering the same thing. This video doesn't address potential botulism in water-bathed tomatoes/sauce. Seems like the best path for good flavor (i.e. not having to pressure can) is pH test and if necessary, lemon juice or citric acid added.
@@51rwyatt On p.353 of the Ball Complete Book of Home Preserving it has a specific passage with relation to acidity and tomatoes: "Although tomatoes are classified as high acid foods, they have a pH of 4.6, which falls very close to the dividing line between high and low acid foods" they go on to reference what I said with regard to variety of tomato and growing conditions etc then add "home made tomato products must be acidified by adding bottled lemon juice or citric acid before they are home processed". I don't have one recipe that recommends processing tomatoes without acidification - and I have a number of canning books. I would class this method, used in the video, as 'rebel canning' . Even the elderly Italian lady who has a vast collection of home cooking videos on this platform, insists on the acidification of her canned tomato creations.
My Creole recipe is pressure canned and is perfect. It seems that tomatoes stand up to pressure canning when forming an ingredient of a recipe, it tastes as fresh when opened as when I prepared it. Yet, the Barbecue sauce (contains mostly the same chopped vegetables) is water bath canned but acidified using a specified 1 cup of vinegar (5% acidity). I always think in terms of water bath canning, stick to the recipes as they are strict for a reason - to ensure safety.
@@voxintenebris6367 Makes sense. I share my food with others which makes me want to be more careful. Good to hear that pressure canning doesn't kill the taste; that's my main attraction to water bath.
Definitely regretting not buying a ton of tomatoes this summer and canning them...
My mom's process was different and took all weekend but they made puree. Using about 35 baskets for 2 families. Basically we'd wash, cut and cook them in huge pots. Then they'd get passed through a semi-commercial extractor to remove seeds and skins. Then into the jars and the water bath. Our share was usually enough for a family of 5 for all winter and spring. It was hard work but as you said, so worthwhile.
I love the vibes of your uploads Josh! Very informative, very entertaining, great video shots, and chill vibes. I've been a subscriber for about 3 years but I decided to just turn the bell on for notifications for each one of your uploads. Keep it up man! Love it!
josh is my brother! -Mike G
@@ProHomeCooks haha oops! That's what I get for commenting before I finished my coffee! 🤣🤣
If you ever tried a tomatoe from Southern Italy, you'll never buy tomatoes in a supermarket.
I learned that you should put acidity (lemon or citric acid) in the jar to avoid the risk of botulism... are you sure this isn’t necessary?
Yes, you should!! See recipes from National Center for Home Preservation website.
Tomatoes have enough natural acid, that additional isn't required.
@@adventuresona700dollarhard5 SOME varieties of tomatoes have a low enough pH that additional acid isn't necessary. A lot of heirlooms and beefsteak type tomatoes that are bred for reduced acid content and higher sugar require the addition of lemon juice or citric acid to have a safe pH for waterbath canning.
Blair Eckman agreed.... you can always pressure can
There's a REALLY good write-up on canning tomatoes on serious eats. Goes in depth on safety.
Picked up a box of tomatoes from my farmer yesterday and they said they'll have another box for me ready tomorrow morning! Getting ready to can them as sauce on Monday. Excited to be on this new journey!
YEA! It is fantastic to see people preserving food at home.
I'm pretty sure when you asked for her help she didn't expect a 100pound of pomodoro
This is insane!🤯 I love the idea of it! Might even do this with my marinara!
To make alfredo sauce or marinara in the next video🤔
Don't even try to mention alfredo sauce when speaking about italian food :).
@@tuloski Italian American! Lol
You'll want to use a pressure canner if you want to jar up alfredo sauce or any tomato sauce with sausage/beef. The acidity is too low to safely water bath can it like he is doing in this video.
@@tristancollins8789 oh yeah for sure. Im not sure I would ever can alfredo. It's so easy to make and tastes so good fresh! I was just referring to the next video I post on my channel; Alfredo pasta or marinara pasta
Thank you for explaining everything that we need.
Great video! I’ve been curious about trying this myself. I would like to make a variety of options such as regular tomatoes like you have, also diced, paste, etc.
To "can" that many tomatoes, it must have been a Jarring experience...
@Sampiro Locke I don't know if I "can"
Lol. Very smart.
Though it's true you missed some specific steps and advice regarding the canning process, I do have to say I've really enjoyed this piece. You're not only giving away a specific recipe; you're also talking about the value of connecting with those who supply our food and how to make the most of our seasonal vegetables (well, fruits...). Hope you stick to this insights, while adding some notes of "science", in your upcoming videos (I, and I guess thousands of subscribers, finde them really valuable!). Cheers, bro!
Nice basil! I agree with this mentality. Did it once, almost by accident. Been buying imported tomatoes from the purveyor, but this is the year to roll my own, again. Man, I want some pasta and it's only 8:30 A!
I just love how you help people get recognition.
Keep it up man.
More you give without accepting anything you'll get much more
I'm a bit confused because there seems to be some conflicting info compared to "the science" out there. Those recommend that the glass jars must already be warm before submerging and also what's really important that it should only be finger tight lids to allow the air to escape to create the vacuum... Also, that even tomatoes might need additional acid without using a pressure canning device?
Thanks for any clarification!
i'm not the expert but I trust christina who's been doing this her whole life. You down need extra acid because the PH of the tomatoes is pretty is already pretty high. People add it for security but Christina doesn't like how it alters the taste of the tomato
Jordan, I hot water bath mine - no pressure, though I believe you are correct, the "official" folks say they should be pressure canned. I don't warm my jars because I fill them with the hot product so they are warm/hot. I don't tighten the heck out of the bands either, I do that after the water bath. Some folks take the bands off after - I don't because well, then I would have all those bands hanging around. So far, I'm not dead yet. I have taken to making a plain tomato sauce, now-a-days, to eliminate one step. Why can tomatoes when you can just make the sauce and save some time? But, that's me, your mileage may vary. The one thing she didn't cover in the video is, you should only use the whateveryoucallit the flat part that goes over the jar (not the bands) once. After you use the jar of tomatoes or sauce, discard that because it probably won't seal correctly next time you do it. You can still use the bands, however. They will start to rust eventually, so I usually buy a new set of lids (that's it!) and bands every year.
It’s recommended that jars be heated to avoid thermal shock which could make them crack when put in the boiling water. It’s not a food safety issue it’s just to ensure the jars break less. But it is important to either test the pH of the tomatoes (they are ok to water bath can of pH is 4.6 or lower). Otherwise, if you are unsure of the pH you must add lemon juice or citric acid to lower the pH to safely water bath can because some tomatoes are right at the border of being acidic enough to water bath can.
@@waitingforspring317 right regarding the glass - I make sauce so I add the lemon juice and hot water bath them. Probably best thing to do if you are doing just tomatoes, as well. I make sauce, so I automatically add the lemon juice. I tried the citric acid deal a couple of years ago and didn't like the aftertaste. Also, it was so damn hot when I was doing this (weather-wise) - I didn't worry about the glass breaking, lol. One thing to folks who try this for the first time - 1. It takes TIME and 2. It's hot and 3. it's WORK. But, I love it and there is nothing like your own canned tomatoes or sauce in the dead of winter. Marvelous!
Pro Home Cooks foodsafety.wisc.edu/assets/preservation/UWEX_addacidtomatoes.pdf
This is an FYI. All of your food safety recommendations are like this.
If the kids don't pop, you can boil again or refrigerate and use first.
Thank you for sharing this!! I want to learn “can” so very much!
In Romania we do it differently, I cut the tomatoes in chunks (removing the bad parts) and boil them with some salt and a drop of sugar and then I use a special tomato juicer that removes the seeds and the peel. After that I simmer the juice in another pot to the consistency I want and poor it into clean jars. I put the caps on real tight and turn them upside down covering them with a thick cloth or a blanket and leave them untill the next day to cool off slowly.
canning is a wonderful thing. please follow the usda advice on canning tomatoes. botulism is not something that can be smelt or seen. i have canned for decades and it is a real money saver and gets you some high quality product but you have to follow some science.
S0 glad you shared this info. I am concerned about the lack of proper canning procedures in this video. All the best, Mary
Is there a reason as to why the jars are tightened so much before the boil? I always did finger tight to let the air escape and always got a solid seal.
John Crawford you should not tighten rings real tight. It is supposed to be finger tight. Air should escape at first to help it set up a vacuum.
Hi John, You are 100% correct. You never tighten the lids that tight - just finger tight. This was a poor example of how to water bath can. I'm sure she is a lovely lady but she has a mixture of out of date canning methods and incorrect methods. I am concerned because I think so many people will watch this video and be misinformed as to how to can correctly. All the best, Mary
I’m surprised the jars didn’t explode from the pressure.
@@candie1230 - Me too!! They were very lucky!!
what is finger tight?
Hi,
I found this channel yesterday. 😊😊😊 I am super hapoy to follow your recipes. 👍
Amazing. Thank you so much for such a quick reply. 🙏🏻🙏🏻🙏🏻💝
Tomatoes are considered a low acid food... typically, in the us, they pressure can tomatoes to avoid botulism.
Somebody tell him that tomato is a fruit lol.
came here to find this comment
Yes tomato is fruit.... Dats real
Yeah coz you eat it just like a banana with your oatmeal. Lol, yeah its just like a fruit mate.
@@nickmeale1957 That has nothing to do with science?
@@phimtown not at all no lol
When your new cooking space is all set up would you do a video about it?
I'm particularly interested in your pantry and the types of pastas and grains you keep around to be available (also whats the brand of your clap top jars, Le Parfait?)
Would you follow the same process for a passata? Or would you simply cut first, cook without adding water and grinding them afterwards?
I’m sorry this is not the proper water bathing techniques. Please reference ball canning book.
YES! It's so unsafe!!!
Please DO NOT CAN TOMATOES THIS WAY IT IS NOT SAFE. there are saftey guidelines to canning food responsibly look it up on national center for home food preservation or nchfp.uga.edu
THIS^^^^ I love canning but this video has missed some important safety steps. Botulism is no joke.
Yes! Please be safe. It's so easy to do! Botulism is HORRIBLE.
This content rocks. Love the new content! Please more! So inspiring.
i'm not going anywhere, just getting started
Love the idea and how easy it is. Think I am going to try it.
This method goes against everything I've ever read regarding canning tomatoes
This is NOT a safe way to preserve tomatoes.
Without a ph meter, phenolphthalein indicator test, added lemon juice or citric acid added, or lab tested recipe.... This is a dangerous way to water bath can foods yikes
A fresh tomato tastes like fruit because tomatoes ARE fruit :)
It's a berry, I guess
I fell in love with the North Fork, the first time I ever visited in the lat 80's. Have not been back since, but it has a place in my heart.
This is a great video - looks like a project that's both fun and useful.
Farmer Scott has beautiful eyelashes! love how much he cares about his crop too
Tomatoes taste like a fruit, tomatoes look like fruit, cut it open. Seeds inside, tomatoes are a fruit!
yeah yeah yeah...
@@ProHomeCooks 🤣
In the botanical sense- you are absolutely right, but i suspect he meant in the culinary definition of vegetables vs fruit- in which tomatoes are vegetables (actually, there's no botanical definition to vegetables).
There's a raunchy joke to be made here.
Sure they are. Tomatoes are berries.
Wow fantastic.... I will do this tomorrow.... Thank u for sharing.
I love this so much. I have been growing and canning tomatoes for 6 years now. It is so rewarding. I also turn the tomato's into ketchup, BBQ sauce, marinara, spaghetti sauce and can then as finished product. Nothing store bought can match the quality you can achieve at home.
The one detail I think was left out of your instruction here was to wipe the rims of the jars after filling to ensure a seal happens.
Stupid question- how do you store these canned jars? Does it have to be refrigerated even if it’s properly canned? Or can I just keep it at room temperature.