Recently, I saw an "old-school" Grandma canning sauce. She said that she always scoops off as much of the orange foam as possible during cooking. Her ancestors believed this was "poisonous." She said in 82 years, no one has ever gotten sick/food poisoning from her canning jars. It's amazing how many different ideas, traditions, and thoughts on preserving foods are out there. Thanks for sharing yours!
I like how well the immersion blender works and the lemon juice is a great tip too. I like the basket in the canner....Thank you for the great instructions...A good days work! Blessings!
@@teamraggio7481 Don’t quit learning. Please buy a canning book and study it. Don’t rely solely upon the internet for your knowledge, do your own homework. It’s not rocket science, relax and enjoy the journey. The more you do it the more comfortable you’ll feel.
That was just our first pick, lol. We have more than that yet on the plants to pick. My day off tomorrow will be spent picking them and beginning to process them. We have been blessed with a great crop this season!
@@joniconte8339 Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print). This book provides the basics of home canning. Very useful information.
Really nice. Is it possible not to water bath them, if you put the tomato sauce in the jars, while it''s boiling hot, fill the jars to the top, close tight the lids and let them cool upside down for 24 hours?
@@PaschStat I cannot advise you to do so. As a registered nurse, health coach, and certified food handler, this is unsafe and would likely result in negative consequences (food loss and health risks). For the amount of effort that is involved to achieve making your own food, you’ll want to preserve it properly for safety and longevity.
I’ve been processing and making my own tomatoes sauce for about 7 years off and on. I’ve watched a bunch of videos on UA-cam from Italians and they don’t add lemon juice. They add fresh basil so that’s what I do. Not sure if it does the same as lemon juice.
@@ritabb9692 we haven’t made one yet but do plan to. We haven’t needed to make any salsa recently, hence the reason for not making a video on the process.
I have a ? I have the tomato’s cored washed and a cross on them I plan on blanching them tomorrow is it ok to keep the tomato’s off t on the counter til I’m ready to do it tomorrow’s w!😅😮
@@phylliskomasinski4165 It is best to refrigerate them since they are already prepped or fill a gallon baggie with ice, place on top of the tomatoes and cover with a lid/foil/plastic wrap, etc. If you use the baggie and ice, you likely will need to replenish the ice a few times.
This may sound like a silly question. So, when you are canning and only so many jars fit in the canner, is it ok for the others to sit and wait to be canned? Will anything happen to the jars if the ones that have been waiting their turn and cooling down a bit, then get put into the hot canning water?
@@mamamountin always match the water temperature in the canner with the jar temperature, of course not precisely, just by feel. We change our canner water with each batch. We will fill jars and clean jar rims, then loosely sit the lids/bands on the jars until ready to can if there is a waiting lineup. This prevents the lids from adhering prematurely. Tighten the lids/bands when ready to process.
Can I make a suggestion can you make a cheat list step by step all that go s into the process of canning even the little steps written !!!!! I bet people would pay for it Cause video is helpful but written Is right in front of ya please consider it it would help me slot!
Thank you so much for the help wish they would make step by step books and the details like the process s of doing it like he ? I asked to be included in the process! Live your videos !
Can I make a suggestion can you make a cheat list step by step all that go s into the process of canning even the little steps written !!!!! I bet people would pay for it Cause video is helpful but written Is right in front of ya please consider it it would help me slot!
Thank you for your suggestion! Having a canning book with the basic home canning essentials is also a great way to learn the techniques (a must have in our opinion). Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
Recently, I saw an "old-school" Grandma canning sauce. She said that she always scoops off as much of the orange foam as possible during cooking. Her ancestors believed this was "poisonous." She said in 82 years, no one has ever gotten sick/food poisoning from her canning jars. It's amazing how many different ideas, traditions, and thoughts on preserving foods are out there. Thanks for sharing yours!
Great job with valuable information
I like how well the immersion blender works and the lemon juice is a great tip too. I like the basket in the canner....Thank you for the great instructions...A good days work! Blessings!
Makes a much smoother texture. Take care!
Thank you for sharing your talent. I don’t trust myself with canning but maybe I’ll try. Fresh food 🎉
@@teamraggio7481 Don’t quit learning. Please buy a canning book and study it. Don’t rely solely upon the internet for your knowledge, do your own homework. It’s not rocket science, relax and enjoy the journey. The more you do it the more comfortable you’ll feel.
What an amazing tomato crop! Praise YAH!
That was just our first pick, lol. We have more than that yet on the plants to pick. My day off tomorrow will be spent picking them and beginning to process them. We have been blessed with a great crop this season!
Thank you for the easy directions! I can do this🤗🤗
@@joniconte8339 Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print). This book provides the basics of home canning. Very useful information.
Really nice. Is it possible not to water bath them, if you put the tomato sauce in the jars, while it''s boiling hot, fill the jars to the top, close tight the lids and let them cool upside down for 24 hours?
@@PaschStat I cannot advise you to do so. As a registered nurse, health coach, and certified food handler, this is unsafe and would likely result in negative consequences (food loss and health risks). For the amount of effort that is involved to achieve making your own food, you’ll want to preserve it properly for safety and longevity.
Hi - What mill are you using that has the larger screen? I love how your tomatos are coming out chunkier rather than as a thin puree.
Cheers!
It’s an LEM Big Bite with the LEM Juicer/Food Mill Attachment and we purchased the salsa screen (used in video) separately direct from LEM.
@@OutdoorsandCountryLiving Thank you! :)
I’ve been processing and making my own tomatoes sauce for about 7 years off and on. I’ve watched a bunch of videos on UA-cam from Italians and they don’t add lemon juice. They add fresh basil so that’s what I do. Not sure if it does the same as lemon juice.
Do you have a salsa recipe for canning?
@@ritabb9692 we haven’t made one yet but do plan to. We haven’t needed to make any salsa recently, hence the reason for not making a video on the process.
@@OutdoorsandCountryLiving oh OK.. thanks so much...I appreciate your help and feedback
👏🏻🤤🤤
I have a ? I have the tomato’s cored washed and a cross on them I plan on blanching them tomorrow is it ok to keep the tomato’s off t on the counter til I’m ready to do it tomorrow’s w!😅😮
Please reply!
@@phylliskomasinski4165 It is best to refrigerate them since they are already prepped or fill a gallon baggie with ice, place on top of the tomatoes and cover with a lid/foil/plastic wrap, etc. If you use the baggie and ice, you likely will need to replenish the ice a few times.
Thank you for responding to my first ? The second ? Can I still use all the tomato’s they were left all night on the counter!
@@phylliskomasinski4165 see other response.
This may sound like a silly question. So, when you are canning and only so many jars fit in the canner, is it ok for the others to sit and wait to be canned? Will anything happen to the jars if the ones that have been waiting their turn and cooling down a bit, then get put into the hot canning water?
@@mamamountin always match the water temperature in the canner with the jar temperature, of course not precisely, just by feel. We change our canner water with each batch. We will fill jars and clean jar rims, then loosely sit the lids/bands on the jars until ready to can if there is a waiting lineup. This prevents the lids from adhering prematurely. Tighten the lids/bands when ready to process.
@OutdoorsandCountryLiving, Thank you! I appreciate the reply and the helpful info!
@@thekingpig554 happy to help
Can I make a suggestion can you make a cheat list step by step all that go s into the process of canning even the little steps written !!!!! I bet people would pay for it Cause video is helpful but written Is right in front of ya please consider it it would help me slot!
@@phylliskomasinski4165 see other response.
I just got your message a little late are my tomato’s ok to use to make them today ?
@@phylliskomasinski4165 see other response.
Thank you so much for the help wish they would make step by step books and the details like the process s of doing it like he ? I asked to be included in the process! Live your videos !
@@phylliskomasinski4165 Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
Please respond!
Should be fine as long as not foaming. Next time be sure to prep and process the same day if refrigerating isn’t possible.
Can I make a suggestion can you make a cheat list step by step all that go s into the process of canning even the little steps written !!!!! I bet people would pay for it Cause video is helpful but written Is right in front of ya please consider it it would help me slot!
Thank you for your suggestion! Having a canning book with the basic home canning essentials is also a great way to learn the techniques (a must have in our opinion).
Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)