Nice set up. Tomatoes were the first thing my mother taught me to can 30 years ago. I heard that ping! This year the deer didn't eat my tomatoes so fingers crossed for some canning, they're just starting to ripen🤞
How well I remember sievers. Builds muscles; like you need any more! Lol. The juice is beautiful. Drinking ice cold tomato juice in southern heat & humidity is so refreshing.
Making 2.5 gallons of chili sauce today. Putting it in 1/2 pints. We broil tomatoes on a baking pan for salsa, the liquid falls and can the liquid as a stock. Its thick but no pulp in it, like tomato juice. Your juice looks good. Took an old stove top and built a shallow 3" box under it, an use it outside. My wife is comfortable with it. Like your burner cobbled together is in my price range. We all can afford free.
Just in time for this next year’s crop! My cousin loaned me his old fashioned sieve so I’m all set, now that I’ve seen your setup. You are so knowledgeable about so many things! Thank you so much, MR!
Very good info..thats what I've got going on today except I'm doing it over wood fire. Your siver looks like mine..very handy tool. Godspeed and stay safe
Beautiful tomatoes. This is how I do mine too. I really want an outdoor burner because it seems every year when my tomatoes are ready it’s so hot and humid but I’m Working on the husband for a canning room in my garage 😉 thanks for sharing the video.
Old school Is fine if you have the time but may I suggest using the outdoor burner and hot breaking the tomatoes on it very fast with high heat, you'll get no or little separation in the jars. Because I bring the temp up fast by starting some tomatoes in a hot pan quickly crushing them and then adding more tomatoes after the last small load gets hot I end up with NO separation in the jars and It doesn't effect quality of the taste.
Merging old school with modern science can eliminate the need to add lemon juice or citric acid and still making your juice safe. If you use varieties of heirloom tomatoes with known PH levels the need to add acid isn't needed if the PH is below 4.6, making old school processing safe. The risk is using hybrid tomatoes with high PH levels and why the USDA wants acid put in tomato products now, since 1994. The Citric acid does effect the taste and I don't like it. This years juice canning (55 quarts and more to come) I used a high quality PH meter (Oakton 50S) testing juice before canning and after canning with different levels of citric acid applied based on the PH of the precanned juice. The Juice was 4.31 to 4.37 depending on batch. The first batch of 4.37 PH I added the USDA recommended 1/2 tsp. citric acid pushing the finished PH down to 3.88!. The 4.31 Ph batch I added less than a 1/4 tsp acid with a finished Ph of 4.07, better. The next batch I make will have no acid added if the PH is below 4.4 or with only a enough to keep finished PH above 4.2 and what commercial processors shoot for. PH of 3.88 is just to damn low and drastically effects taste. The Citric acid lowers the PH about 0.22 per 1/4 Tsp in a quart. Right now I have a batch of tomato sauce on the stove ready to can, the PH is 4.28 and will NOT add any citric acid, it's safe. The bottom line is this, the amount of citric acid and lower PH greatly effects the flavor of the tomato juice and if you know your tomatoes or have a good Ph meter citric acid is NOT needed. My meter cost $250, I have testing solutions, calibrate it before testing and retest the meter after testing the in calibration solution to insure it hasn't drifted at all. They're are many varieties with a high PH and shouldn't be used if you don't want to use citric acid and even some that are so high the 1/2 tsp. of citric acid will barely pull the finished PH below 4.6 like health kick, Vita gold and La roma to name just a few. Know your tomato.
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Im sittin here pressure canning some tomatoes and okra right now. Your tomato harvest is huge!
About 3/4’s of a bushel I figure.
Nice set up. Tomatoes were the first thing my mother taught me to can 30 years ago. I heard that ping! This year the deer didn't eat my tomatoes so fingers crossed for some canning, they're just starting to ripen🤞
How well I remember sievers. Builds muscles; like you need any more! Lol. The juice is beautiful. Drinking ice cold tomato juice in southern heat & humidity is so refreshing.
Excellent Excellent Excellent great job sir love the old school beater blender very cool 😎 👍🏾
Making 2.5 gallons of chili sauce today. Putting it in 1/2 pints. We broil tomatoes on a baking pan for salsa, the liquid falls and can the liquid as a stock. Its thick but no pulp in it, like tomato juice. Your juice looks good. Took an old stove top and built a shallow 3" box under it, an use it outside. My wife is comfortable with it. Like your burner cobbled together is in my price range. We all can afford free.
Good video.
Just in time for this next year’s crop! My cousin loaned me his old fashioned sieve so I’m all set, now that I’ve seen your setup. You are so knowledgeable about so many things! Thank you so much, MR!
Your welcome.
Thank you! I appreciate all that you teach us!
My tomatoes are still green. I’m just happy my tomatoes are still in my yard & growing, Detroit area 😊🇺🇸👍
Looks good, modern Refugee. In the food and cooking playlist. Miss home made tomato juice.
I have that sieve!! That's what I used for apples and tomatoes. Amazing! Thanks for the tips on juice! Shalom and Blessings from Missouri.
Beautiful!! That was a great crop of tomatoes. Thanks for sharing. :-D
Sunny Belisle thank you!
Very good info..thats what I've got going on today except I'm doing it over wood fire.
Your siver looks like mine..very handy tool.
Godspeed and stay safe
Maccabeus -Off Grid and Everyday Survival same to you my friend.
Wow! Looks delicious. None of my tomatoes made it this year. Guess it will have to wait until next year.
Beautiful tomatoes. This is how I do mine too. I really want an outdoor burner because it seems every year when my tomatoes are ready it’s so hot and humid but I’m Working on the husband for a canning room in my garage 😉 thanks for sharing the video.
were doing this tonight thx for sharing Modern
It looks lovely and rich. Just need a couple of rounds of bread and butter. Thank you as always. Take care my friend.😎🐺☮️👍
Nice looking maters,ours are a little slow coming on this season.We’ll be canning them in about another week though.👍🍅🍅
Just Us Up North tomatoes were good this year. My onions are not so good however. Every year it’s one thing that keeps me humble.
Thanks for this video.
Your welcome.
I love seeing men can!
Old school Is fine if you have the time but may I suggest using the outdoor burner and hot breaking the tomatoes on it very fast with high heat, you'll get no or little separation in the jars. Because I bring the temp up fast by starting some tomatoes in a hot pan quickly crushing them and then adding more tomatoes after the last small load gets hot I end up with NO separation in the jars and It doesn't effect quality of the taste.
k Lu yes, that is another way. That technique is also in the Kerr canning book. Thank you for sharing your way.
Merging old school with modern science can eliminate the need to add lemon juice or citric acid and still making your juice safe. If you use varieties of heirloom tomatoes with known PH levels the need to add acid isn't needed if the PH is below 4.6, making old school processing safe. The risk is using hybrid tomatoes with high PH levels and why the USDA wants acid put in tomato products now, since 1994.
The Citric acid does effect the taste and I don't like it. This years juice canning (55 quarts and more to come) I used a high quality PH meter (Oakton 50S) testing juice before canning and after canning with different levels of citric acid applied based on the PH of the precanned juice. The Juice was 4.31 to 4.37 depending on batch. The first batch of 4.37 PH I added the USDA recommended 1/2 tsp. citric acid pushing the finished PH down to 3.88!. The 4.31 Ph batch I added less than a 1/4 tsp acid with a finished Ph of 4.07, better. The next batch I make will have no acid added if the PH is below 4.4 or with only a enough to keep finished PH above 4.2 and what commercial processors shoot for. PH of 3.88 is just to damn low and drastically effects taste. The Citric acid lowers the PH about 0.22 per 1/4 Tsp in a quart.
Right now I have a batch of tomato sauce on the stove ready to can, the PH is 4.28 and will NOT add any citric acid, it's safe. The bottom line is this, the amount of citric acid and lower PH greatly effects the flavor of the tomato juice and if you know your tomatoes or have a good Ph meter citric acid is NOT needed. My meter cost $250, I have testing solutions, calibrate it before testing and retest the meter after testing the in calibration solution to insure it hasn't drifted at all.
They're are many varieties with a high PH and shouldn't be used if you don't want to use citric acid and even some that are so high the 1/2 tsp. of citric acid will barely pull the finished PH below 4.6 like health kick, Vita gold and La roma to name just a few. Know your tomato.
Great! Now you have all that healthy Lycopene stockpiled in a delicious juice :-)
Looking for a ketchup vid. Close enough 👍🍅💚
Here is the link NG. Homemade Ketchup.
ua-cam.com/video/xZP25e1T9uY/v-deo.html
Your tool is called a chinois, BTW. It's French, pronounced "sheen-wa"