This is revolutionary! I've been canning tomatoes for decades and always used the boiling water/ ice water shock method for peeling. We just processed this year's tomatoes with this roasting process and it is a) easier b) cleaner and c) yields a better product. Thank you so much for posting this video. It has changed our tomato processing for all future seasons!
I know this is almost a year old, but I really appreciate how thorough you are in explaining WHY you're doing what you're doing. It's really helpful for a self-taught canner! Thank you!
Hi Melissa! Old hand in canning here but haven't done tomatoes for a couple years. Stumbled on your video for a refresher and am very impressed! I learned a few things from you and I appreciate it! The more I learn, the more I realize how much more there is to learn!
Thank you Melissa! I printed your recipe for pressure canning tomatoes & I added your hints for siphoning & why to use bottled lemon juice instead of fresh lemons. You are a great instructor!
I didn't realize that about skins with a higher bacteria load. Thanks for the good information, Melissa! I just removed the skins because the curls of tomato skin are an annoying texture in sauces. I purchased a sauce maker to help me with that task of de-seeding and skinning tomatoes. 🍅
I do to. I'll season my tomatoes, core ,cut in half, and roast. Then I put them through my kitchen attachment for deseading and skins. I like her but this process is sooo long
Absolutely the best detailed tomato canning video. Tomatoes were one of the first vegetables I ever canned, but I've learned more from this video. Thank you. I am finding the siphoning tip is even more important with the tatler/harvest guard style lid.
Thank you for that tip about the Tatler lids. Because of the height of my over the range microwave, I have to move the canner to the front of the stove or I cannot lift the jars straight up
Great video! Learned a lot, anything for quicker, more efficient preservation is awesome. I'll be planting some paste tomatoes next season. A couple of years ago, I watched a video where they removed and canned the juice separately, and water bathed along with the jars of tomatoes. I gave it a shot and it was great, I was able to use my beefsteak toms, and slicers, and still had full jars of tomatoes for recipes and soups as needed AND could drink the jars of tomato juice or use as a base for soup and stews.........everything tasted awesome. Pulling off and canning the juice reduced the time I had to reduce down all of the tomatoes and made sure my jars of tomatoes were more tomatoes than juice. Thank you for sharing your knowledge and explaining everything so well.
Hi Melissa. I am so tired of boiling water and blanching to get the skin off not to mention the bowls to lift and clean and then cleaning the guts out. The baking tray method looks great Thx Great video
Thank you so much for telling us why you put a towel down under your jars. Everyone does it but I thought it was for appearance sake because of the water. Knowing the reason for things helps people understand the process better. This was the most important canning video I have ever watched and I've watched a lot. Thanks again.
OMG, I love the flavor of roasted tomatoes, too, so I will always roast mine! The skins fall off so easily. I just roasted my home grown San Marzanos for a salsa recipe which called for leaving the charred skins in the pot. I don't like the charred skin texture, so I pureed them with the garlic and juices. Delicious! (It came from a USDA approved recipe.) But the whole pot gets boiled for 10 minutes before canning, so I am not concerned with bacteria from the skins.
@@joanies6778 Right!!? The extra good flavor is amazing!! And the dehydrated more toasty roasted skins - that practically fall off on their own make an extra tasty tomato powder🤗
I am a new subscriber and so far your method of canning tomato sauce is way by far the best. I just did some and started yesterday, it took from 11:00 yesterday to today to finish. thank you for your recipe I will use it from now on
Me as well. I’m scared to jump in. 😕I did some grape jelly...it tastes great...but it’s kinda runny. That was water bath canning. I’m wanting to pressure can...but I’ve heard “the stories”...and I’m nervous. 😢
@@Brenda0312F i do peach jam every yr, i need to add a bit of pectin as peaches are low in it, but i think grapes are high in pectin?! i think lol if they are just simmer on low, i use my space heater that i originally bought for sauce so not to scorch the bottom of the jam/sauce ( i have natural gas burners)
Wow it’s refreshing to find someone who says any salt as long as it’s not iodised and doesn’t have anti caking agents. I’ve had people (in Facebook groups usually) insist that you must use canning salt and nothing else is acceptable, and even when you tell them that canning salt isn’t available in your country they still insist that it’s the only thing you can use! And then they were insisting that a first timer must can water first, even though lids are crazy expensive here and difficult to find and it was such a waste of lids just to can water. The rigidity of those people and their inability to understand that the world is bigger than America really put me off canning for a while. I shoved the brand new pressure canner in a corner and didn’t touch it for almost 3 years. Thankfully, I’ve now found some good people on UA-cam to learn from and have dusted off the Presto. It’s not getting huge amounts of use as I don’t have a garden here, but I will be moving soon and then there will be lots of canning from the big garden I’m going to have. I’ve also decided I will use Weck jars as they’re about the same price as mason jars here and are so pretty, and I’m really not a fan of the mason jar lids. Plus the rubber rings are readily available online.
honestly you can even use iodized salt and i have for many years. the reason they say not to use it though is it makes the liquid a bit cloudy if making say, dill pickles.
I bought Tattler lids from the USA and had them shipped to Canada. Very glad to have them when the lid shortages happened. I first canned water because I was afraid of the pressure canner and didn't want to waste food. I now make big pots of soup and while eating supper I have put the excess in jars and started the pressure canner. By the time the kitchen is cleaned the canner has run it's course and I have homemade soup for the pantry and not taking up valuable freezer space. I love the look of Weck jars - happy canning.
Amazing timing! I just found your channel as I’m about to can tomato sauce for the first time. I really enjoyed this video. You are so thorough and I love seeing the entire process. Thanks for sharing.
I'm new to the game and you made this look do-able. Im scared to use my brand new pressure cooker but you've given me the guts to try it !! I have 60 pounds of tomatoes, all brand new jars and lids so ... wish me luck. Thank you so much, I sincerely appreciate this video.
I just wash them, cut them into 3-4 pieces depending on the size, and run them through my Squeezo. Just pulp comes out through the screen, skins and seeds come out the end.
@@cynthiafisher9907 yes it does. But I think my chickens are not as happy about less waste once I started cooking them first. Before the juicer we had a good mill. My grandmother would cook hers first but my mother in-law didn’t. I seen the difference and cooked mine first also. Then we progressed to the juicer and didn’t cook them and I was surprised by the amount of waste and thought to cook them first. Now I use a ninja blender and it liquefies skins and seeds with out pre cooking. Poor chickens, now they only get the cores!!😆
Seeds are flavor. Better off making the sauce straight up and canning that. I can see making pickles as a good hobby but the amount of work you're talking here is really crazy. Plus you have to pay for that. Think I'd eat Ramen instead at the moment.
So helpful! Was at a loss with what to do with my tomato harvest this year and sauce has always been challenging for me and this helped me fix my nasty (watery) habits right up.
I love roasting them to get the skins off, but to reduce it I put all the tomatoes in the crockpot with the lid cracked for steam to escape. It's a great way to start the process in the evening after work and be able to can in the morning. And if anyone is doing seasoned tomato sauce with onions (per the recipe) put those on the sheet pan in the oven for roasting too
I used the crockpot last year for the first time in getting tomatoes ready to can. I don't know why it took me so long as I use it a lot for dinners and soup, etc. Set it up, went to bed and easy peasy, ready to go. Luckily I have a very large crock pot so it holds quite a bit. No need to heat up the kitchen before using the canner. I use a food mill to remove skins and seeds but may try some like this and see which is faster and easier to clean up. With the mill you also don't need to use the blender.
Our half acre homestead on you tube uses the presto canner which "can" be used on a glass top stove. I bought the All American and I first canned jars of water. Then I let it cool too long with the lid on and I couldn't take it off so I undid all the safety bars with a screw driver and then could pry the lid off. A friend laughed so hard when I told my story - she said, next time just turn the heat back on, it doesn't need to get to pressure but if you warm up the canner the lid will easily come off. I prefer the pressure canner over water bath and it is not scary to use if you follow a great you tuber's advice.
We fire roast, over natural wood, for all our tomatoes, green chilies, and tomatillos. But I thought to give my husband a break and do some in the oven this way but there is no temperature given. Or else I missed it.
You are the only person I’ve seen on utube to even speak about a steam canner. I’ve used one for 40 or more years my grandma used one. They are the best
Pressure canning: put lid on, wait for the water to come up to temp, wait 10 minutes and close vent. Wait for it to come to pressure, then wait 15 minutes. Open vent and let it reduce pressure. Leave jars in the canner with lid off for 10 minutes. Total time, over an hour. Hot water bath: Put jars in hot water, put on lid and wait for the water to boil. Process for 45 minutes. Turn off heat, lift jars out and place on towel. Total time: about an hour. Seems like the both take about the same time. With all the waiting for things to come to pressure and such I think the water bath is faster. And way way less complicated.
Thanks for the demonstration, especially skin and seed removal tips. I've never done sauce before. Is there a standard thickness for tomato sauce and how do you judge when that is right? If it is like other liquids it will probably be thinner when hot and thicken as it cools.
Wow, I learned so much from this video about canning, let alone canning tomato sauce. Thank you for informing in a way that assumes the viewer to know nothing about canning, such as difference in head space when pressure canning vs water bath. You dont know how much you dont know until someone shares all the details. VERY helpful video. I have subscribed to learn more. Thank you.
I love the way you teach… You’re clear. I’m very happy I found your station.. I’m very new at this. Moving to the hills in TN end of Nov or beginning of January. Any and all advice you are willing give would be greatly appreciate.
Great recipe I will definitely try. Love how clearly you explain everything! Like the idea of using it as a base for homemade pasta sauce. But when I went to your blog to find the recipes, the only pasta sauce recipe calls for canned stewed tomatoes and canned tomato paste. Where can I find how you use this tomato sauce for pasta sauce, pizza sauce and tomato paste. Also, I use the canned fire-roasted tomatoes a lot and would love to can my own; any recipes approved for water bath canning?
I have it in my book Handmade but basically I just saute onion and garlic in olive oil, add sauce, simmer, and add any herbs right at the end. For extra flavor boost I'll use garlic and onions powder
thanks for the video. I will be trying this with my next batch of processing. I like a sauce that is very versatile and it is nothing to quickly saute onion, garlic toss in some herbs and oil for a super fresh tasting sauce.
Thanks for reaching about this! We use a TON of tomato sauce for the base of our sauces. I love the San Marzano! So flavorful! (Also, is that a metal bread box?)
@@MelissaKNorris Yeah, a year late, but I have the metal breadbox from my grandma. I can't see yours too clearly, but the top of mine has drawers for flour, sugar, coffee, and tea.
Great video! Lots of good instructions. The time doesn’t change whether you add acid or not. The acid is simply needed for shelf stability. The processing time is the same with or without added acid, but of course for safety, you want to add the acid.
You're incorrect, if you pressure can it longer you don't have to add acid and it is shelf stable but it has to be pressure canned to the time of soups
No, sorry, you are incorrect on this one point…. Per USDA for soup you need to have 50% liquid, not a thick puree like tomato sauce. And of course, processing time is much longer, damaging the quality of the product. For tomatoes, not soup, you need to add acid whether you pressure can or waterbath can. I like to use litmus paper to see if my tomatoes are below 4.6 but not everyone want to do that! Of course I loved the rest of your video! Such great instructions about processing and canning tomatoes! I love the oven method for skin removal and your tips for using paste types and removing seeds are awesome! Thank you!
Been on this planet 71 years now but have never canned. Think I'm going to give it a whirl. Any suggestions on the best pressure caner to buy? Thank you so much for a great video and inspiration.
IF you are/anticipate doing a lot of canning, you might want to "invest" in an All American. I say invest, because they are pretty expensive. I do a lot of canning and purchased my Presto pressure canner at Walmart. I have never had any issues and I am still on the original seal ( have had for 12+years). You do need to lightly oil it once or twice a canning season. Since you are new to canning, I would suggest going with a Presto to begin with. You don't know if it is something you will enjoy doing or not, so spending the $$ on an All American would not be advisable in my opinion.
I've not been able to figure out why people need to pay more for the American brand. I inherited an old Presto that works just fine for me. I'm just an aging single gal growing my own tomatoes and green beans. I did notice that the newer ones are a thinner metal and say NOT to use on a propane camp stove where I do my canning. If you can find a used one I HIGHLY recommend starting with that :)
We core ours, heat, laddle off as much juice as possible, drain into a collender to get more out, then run the WHOLE tomato (skin, seeds/all) thru our Vitamix blender. Makes a great paste.
Off topic but how much land is needed for a set up like you have? Chickens, pigs, cows and a garden. I don’t want to go overboard but I don’t want to get 1-2 acres and now have any room to expand. Thank you! My wife and I are learning a ton from you.
That looks like more work than using a victorio strainer. I cut raw tomatoes in half and put through strainer. One step, sauce comes out front and seeds plus skins come out the side. Ready to simmer. Fast simple.
That's how we do it, too. Kids love making sauce! Thicker sauce is always a nice goal, but this seems like much more work (and dishes) than simmering longer.
Traditionally, tomatoes were peeled because the skins & seeds can be bitter; or the skins become chewy strips in the sauce unless they are pureed or put through a food mill. In 40 years of canning (& I get all my info from proper scientific sources), I have never seen the claim that the skin is so infected with bacteria that it should be removed. I am not saying that this is wrong - just that I have never heard of it before. I would think the act of peeling the tomatoes would transfer the bacteria to the inside meat; more so with frozen whole tomatoes, thawing in a bag that becomes a soup of juice, skins & tomato meat. If I was concerned, I would only hot pack (rather than cold pack) tomatoes. This is bringing them to a boil, then filling sterilized jars & processing them in a water bath.
@@Herschel1738 lol. That's what I thought. Something like the woman who cut the ends off a ham before cooking it because that's what she seen her mother do.
@@ecocentrichomestead6783 I have no qualifications to say she is wrong. Following her advice can do no harm & may do a lot of good. WHEN IN DOUBT, ERR ON THE SIDE OF SAFETY! And don't take advice from people like me on the internet who admit they haven't researched the facts. But I do a lot of dehydrating (as she recommended for the tomato skins) & as I set the dehydrator to the recommended temperature for vegetables (135F) & watch it run for hours, I realize that I am creating a perfect bacteria incubator. "Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Yikes! I rationalize that I only dehydrate things that will be cooked before eating, which will kill off the bacteria.
Interestingly, no acid is added in Italy when they make homemade sauces. They use any jar with any tight lid then add 1 washed basil leaf free of bug or disease. Boil the tomatoes to get water released, then they use a pulp separater. It’s very interesting to see the differences. They add sugar to the sauce. Then seal the jars and boil jars for an hour, then let the pot cool overnight and don’t touch the jars. Then they check for water to determine if jars are sealed. And freezing is the easiest method to reskin. I have a large garage freezer and small garden so I only make a few jars.
Hi, could you explain me about the last part of the Italian process? They check the water for leaking? If so how do they know which jar leaked or do you mean that water got into the jar? Thank you ☺️
We started peeling our tomato’s this same way in the oven and it is awesome!!!! I also feel like to you loose some extra water when broil them this way. Now I have to know, where did your shirt come from?
Ok, I do not mean to be rude, I am sincerely asking ... I shouldn't use the skins with the tomatoes because of bacteria, but yet I can save them, dry and powder them and use them in cooking. My question is, what happened to the bacteria? I am very grateful for the lesson on roasting the tomatoes first to make thicker sauce. I strongly dislike runny sauce.
I have seen recipes where they leave skin on and put in blender. It seems like it would save a lot of steps. I have a canning book that also has recipe leaving skin on.
@@jessicaj8148 I usually do leave the skins on, cook then put thru the blender then the strainer. Honestly, I'd never given bacteria a thought since all is well cooked prior to the blender and again in the canning.
Thank you for this awesome vid! I froze my tomatoes more because I only have 16 plants so I pick daily and wash and put in freezer till I can have at least enough to have 6 gallon bags full, as I have to can using my grill outside to keep my home from getting to hot…heat index today was 114 🥵 yeah I pressure can at 6am so not falling out with this heat.
I'm going to be using not just Roma tomatoes but all my tomatoes in making a tomato sauce. Do you have any recommendations of removing the seeds from the other type of tomatoes then aren't paste tomatoes? ~ Laurie
Love that you say wear red for red food ..l my apron (if I wear one, has to be tied around the neck, lol). Just prepped my tomatoes for a long cook tomorrow
My Italian relatives never add acid and never use a pressure canner, only a water bath. They do however all have a professional electric food mill. So do I. This machine removes skins and seeds of 2 bushels of tomatoes in less than 30 minutes. No baking, hand peeling or seeding required!
Really great tips! I usually freeze mine since we don't have a huge crop but good to know. I was curious do you have an extra heavy duty element on your electric range? Or are you able to use just a standard one that comes with the stove?
I have been canning less than a year and have learned a lot from your videos. I don't understand one thing here: if pressure canning is for low acid foods and acid dosen't need to be added to them, why does acid need to be added to the tomatoes and why does acid not need to be added for steam or water bath canning? This is my first go at canning tomatoes/sauce and i want to understand the process & safety. Thanks & Blessings!
You have to add acid for water bath and steam canning. You have to add acid when pressure canning because the time stated for tomatoes with pressure canning is WITH added acid. If you don't add acid when pressure canning you have to pressure can it to the time of combination recipes which is triple the amount of time.
I'm sorry but I need to comment regarding the processing times. To water bath can pints of sauce is only 35 minutes. To water bath can quarts is 40 minutes. It generally takes at least that long to prepare your pressure canner. True the actual process time itself is shorter but the time it takes your canner to dispell the air inside your pressure canner plus the time it takes to come up to pressure then the process time then the wait time for your canner to depressurize you've already doubled your process time of pressure canning vs water bath. The only real reason to pressure can tomato sauce is if you've added ground meat then it absolutely must be pressure canned. Obviously it's the choice of the homemaker but don't bill pressure canning as quicker because it just isn't. True you can fit more paint jars in a pressure canner but that's the only convenience to pressure canning.
Bingo Instant Pots are also dump n go to make spaghetti but it’s a long time- bring to pressure, cook, bring back down. I wouldn’t pressure can unless needed to.
I didn't know that about steam canning. I just did your recipe last night and steam canned it. Oops! There was a steady stream of steam the whole time and water left over in my canner afterward.
Good video. What happens when you mix jar sizes in a water-bath canner? What happens when you leave jars in a water-bath canner for longer than recommended? I've been processing them for the required time for the larger jars, then removing lid and leaving them to rest in the open water-bath canner for 10-20 minutes. Then I remove them and put on a towel and let cool down for 24 hours there. Please share tips if I'm doing something dangerous here with food canning. Thank you!!!
Excellent info Melissa… It did seem like you missed the explanation about letting the canner come down in pressure completely without interference before opening it up though! Maybe missed a video clip in the editing? It was a bit misleading that way…
I use the same tomatoes, i wash and cut them up straight into the stainless steel kettle, turn on low heat and as the tomatoes cook down add more till kettle is full. Cook until its done. I then put it through my kitchen aid using the proper attachment. Juice goe into bowl and the scraps into another container. When all of tomatoes are ran through it, i put the scraps into a pan with some of the tomato sauce and a bit of water and cook till full boil and run that through the kitchen aid attachment and get alot more tomato sauce. I add a 1/4 of white vinegar and bring to a boil and hot pack it. Never had any spoil.
When pressure canning (whether it be on an electric stove or gas) how do we know what to set the stove to? (Thus far I don’t believe I have seen a video that explained this). I believe many people are intimidated not so much by the pressure canning procedure itself, but by putting too much (or even too little) heat under the pressure canning system. Thank you Melissa for amazing videos! 👍😊
For an all American it’s how many jiggles in one minute it should be no more then 4 no less then 1. I recently watched another UA-cam test her AA pressure canner and she got that right from the book. To many jiggles turn the heat down too few turn the heat up! It was very helpful
Your long hair makes me want to grow mine out. Very useful tips and never thought to put them in the oven or knew that about them out of the freezer. I also made your ranch popcorn recipe for my kids today as they were begging for it.
When making home made Tomato Sauce, it always seems a bit more bitter than store bought. Why? I have tried, Peeling, removing seeds manually or by running through a food mill. When making sauce, I add, Onions to the pot, some garlic and spices like Basil and Oregano. Even after simmering to reduce water content I taste and adjust withthe addition of salt and either sugar or honey. but it is always bitter. Thoughts?
I came to this video for the tips on reducing the watery layer I sometimes get when processing tomatoes, so thanks for the information. Pressure canning is really not a thing over here (Aust) and I sometimes wonder if it's so popular in the US because you're able to emulate the phenomenal amount of processed foods that you are used to finding in the stores. For example, I have never in my 60 years seen canned pumpkin on our shelves - maybe there's some on the specialty shelves? Pumpkins are so easy to store and quick to cook that I personally don't see any reason to preserve them in jars. Curious. I do have an observation regarding the acidity when preserving tomatoes. I'm not sure why is there such a focus on exact amounts of the bottled lemon juice or citric acid when there's no way to determine the acidity of the tomatoes themselves without scientific intervention. It all just seems to be overkill to me. Thanks again for your thoughts and experience within your videos.
Hi there! I am from Ukraine but live in US for 10 years now. Lol canned pumpkin, have never seen that in Ukraine. However here there pumpkin pie - it is awesome and canned pumpkin is used in it. Of course, you can back pumpkin for it , but it would take longer, may be? Pumpkin bread, pancakes, scones are also tasty
Yes it does. But then there are also so many who think canning your own food it to much trouble or because it isn’t store bought it is going be contaminated. This is the first time I have ever heard that the skins can contaminate. Learned to can from my grandmother’s and have been doing my own for 28 years and have always left the skin. Yes we used to use a food mill and that removed the skins, then we got a juicer and that removed the skins. Now we have a really wonderful blender that even purées the seeds so all I do is core them now. My question is if you remove the skins by good mill or juicer. Would that not then contaminate the juice still?? You would be grinding that bacteria into the juice while removing the seeds and skins. Sometimes I feel like we make it harder to do just to make it seem hard to do.
Also the water layer may be from the type of tomato you use. We used to do more of a juice tomato and there would be that water layer like you have. I would take the pot of juice and let it sit in the fridge over night. Then carefully ladle the water off the top. Like skimming cream off the milk. Then reheat the pit and can from there. Hope that helps!!
Pumpkin isn’t always available fresh here in the US. Here where I live you cannot find fresh pumpkins until late summer into fall Preserving food was something that people did in the old days because certain foods are seasonal. Back in the day people didn’t have the option to have strawberries (for example) all year round here in the USA. But now with how everything is globalized people can strawberries at the store all year. However that comes with a price as we are seeing now with fuel costs rising. So canning things like pumpkin and making jams and jellies is a nice way to enjoy those foods later on. Most Americans who preserve food now are doing it to ensure they have their garden vegetables preserved for winter months. I preserve food for food security as well as knowing what ingredients are in the food I feed my family. It is less expensive to can your own organic fruits and vegetables than buy organic canned, frozen or fresh foods at the market. It does take more work but it’s worth it. Especially now when good seems to be going up, as well as energy costs.
The addition of a specific amount of bottled lemon juice or citric acid ensures ALL tomatoes are at or above the MINIMUM level of acidity required for safety (no botulism). Some varieties of tomatoes will end up at a higher level of acidity than technically necessary IF there was a reliable scientific way to measure safe acid levels at home. Since there is no way to do that and because there is no harm in canning highly acidic tomatoes, it is safer to just add the bottled lemon juice and not take the risk of killing someone. Botulism toxin is deadly, it is not simply a case of “bad food poisoning”. This is why adding bottled lemon juice is necessary and not an optional step.
Is it possible to roast peppers and onions with the tomatoes and then blend everything together and pour into the stock pot to thicken? And then processes in canner?
They are not really roasting the tomatoes. They are only heating them enough to loosen the skin. You would have to roast the peppers and onions separately before blending everything together.
I don’t have sanmarzano or plum. I just bought 50lbs of romp from a farm. I’ve watched so many videos. Some don’t take the skins they just boil and leave them . Has anyone done it without peeling? When I make fresh sauce I purée the whole thing and it is so sweet.
Thanks for the safety points, skin removal. So many people have no idea of safety issues. My big caution is leaving the canning ring on when storing. It has no use on the jar, when off you can see the top of the product in the jar if good or bad. I also remind people to not stand jars on top of each other. The weight of the jars can break the seal and spoil you product.
This is revolutionary! I've been canning tomatoes for decades and always used the boiling water/ ice water shock method for peeling. We just processed this year's tomatoes with this roasting process and it is a) easier b) cleaner and c) yields a better product. Thank you so much for posting this video. It has changed our tomato processing for all future seasons!
I know this is almost a year old, but I really appreciate how thorough you are in explaining WHY you're doing what you're doing. It's really helpful for a self-taught canner! Thank you!
I disagree. less talking is required. boring and monotonous
I really like the frozen method since it gives me the ability to put off one of the major summer chores until the fall.
Hi Melissa! Old hand in canning here but haven't done tomatoes for a couple years. Stumbled on your video for a refresher and am very impressed! I learned a few things from you and I appreciate it! The more I learn, the more I realize how much more there is to learn!
Thank you Melissa! I printed your recipe for pressure canning tomatoes & I added your hints for siphoning & why to use bottled lemon juice instead of fresh lemons. You are a great instructor!
I didn't realize that about skins with a higher bacteria load. Thanks for the good information, Melissa! I just removed the skins because the curls of tomato skin are an annoying texture in sauces. I purchased a sauce maker to help me with that task of de-seeding and skinning tomatoes. 🍅
I do to. I'll season my tomatoes, core ,cut in half, and roast. Then I put them through my kitchen attachment for deseading and skins. I like her but this process is sooo long
I love the curly skins
I don’t peel potatoes or parsnips or carrots either
Absolutely the best detailed tomato canning video. Tomatoes were one of the first vegetables I ever canned, but I've learned more from this video. Thank you. I am finding the siphoning tip is even more important with the tatler/harvest guard style lid.
Thank you for that tip about the Tatler lids.
Because of the height of my over the range microwave, I have to move the canner to the front of the stove or I cannot lift the jars straight up
Great video! Learned a lot, anything for quicker, more efficient preservation is awesome. I'll be planting some paste tomatoes next season. A couple of years ago, I watched a video where they removed and canned the juice separately, and water bathed along with the jars of tomatoes. I gave it a shot and it was great, I was able to use my beefsteak toms, and slicers, and still had full jars of tomatoes for recipes and soups as needed AND could drink the jars of tomato juice or use as a base for soup and stews.........everything tasted awesome. Pulling off and canning the juice reduced the time I had to reduce down all of the tomatoes and made sure my jars of tomatoes were more tomatoes than juice.
Thank you for sharing your knowledge and explaining everything so well.
I love the oven process instead of boiling the tomatoes to remove the skin…thank you for sharing your knowledge and experience.
Hi Melissa. I am so tired of boiling water and blanching to get the skin off not to mention the bowls to lift and clean and then cleaning the guts out. The baking tray method looks great
Thx
Great video
What i like about peeling them that way is some of the water is released so it lends for a less watery sauce naturally.
Thank you so much for telling us why you put a towel down under your jars. Everyone does it but I thought it was for appearance sake because of the water. Knowing the reason for things helps people understand the process better. This was the most important canning video I have ever watched and I've watched a lot. Thanks again.
I put a wooden cutting board underneath myself. Seems to do the trick and it makes moving the hot jars around easier.
I did the half tomato oven roasted method this year - Love it!! Won’t probably do Roma type tomato sauce any other way ever again! 🤗😋
OMG, I love the flavor of roasted tomatoes, too, so I will always roast mine! The skins fall off so easily. I just roasted my home grown San Marzanos for a salsa recipe which called for leaving the charred skins in the pot. I don't like the charred skin texture, so I pureed them with the garlic and juices. Delicious! (It came from a USDA approved recipe.) But the whole pot gets boiled for 10 minutes before canning, so I am not concerned with bacteria from the skins.
@@joanies6778 Right!!? The extra good flavor is amazing!! And the dehydrated more toasty roasted skins - that practically fall off on their own make an extra tasty tomato powder🤗
I am a new subscriber and so far your method of canning tomato sauce is way by far the best. I just did some and started yesterday, it took from 11:00 yesterday to today to finish. thank you for your recipe I will use it from now on
I did this the other day. Saved so much time. My sauce was perfectly thick. Game changer👍
Love to hear this!
Love your videos. I have been canning and gardening for over 30 years and this old gal can still learn new things!!! Thank you for sharing!
Such a great tutorial. Newbie here, just researching how to do canning. Thank you!!!
Me as well. I’m scared to jump in. 😕I did some grape jelly...it tastes great...but it’s kinda runny. That was water bath canning. I’m wanting to pressure can...but I’ve heard “the stories”...and I’m nervous. 😢
@@Brenda0312F i do peach jam every yr, i need to add a bit of pectin as peaches are low in it, but i think grapes are high in pectin?! i think lol if they are just simmer on low, i use my space heater that i originally bought for sauce so not to scorch the bottom of the jam/sauce ( i have natural gas burners)
@@hilow8331 that’s awesome. Thanks for the tip ❤️
@Destination Exile that’s about how I’m feeling about it. Haha.
@@cynthiafisher9907 thank you! I will 🥰
Wow it’s refreshing to find someone who says any salt as long as it’s not iodised and doesn’t have anti caking agents. I’ve had people (in Facebook groups usually) insist that you must use canning salt and nothing else is acceptable, and even when you tell them that canning salt isn’t available in your country they still insist that it’s the only thing you can use! And then they were insisting that a first timer must can water first, even though lids are crazy expensive here and difficult to find and it was such a waste of lids just to can water. The rigidity of those people and their inability to understand that the world is bigger than America really put me off canning for a while. I shoved the brand new pressure canner in a corner and didn’t touch it for almost 3 years. Thankfully, I’ve now found some good people on UA-cam to learn from and have dusted off the Presto. It’s not getting huge amounts of use as I don’t have a garden here, but I will be moving soon and then there will be lots of canning from the big garden I’m going to have. I’ve also decided I will use Weck jars as they’re about the same price as mason jars here and are so pretty, and I’m really not a fan of the mason jar lids. Plus the rubber rings are readily available online.
honestly you can even use iodized salt and i have for many years. the reason they say not to use it though is it makes the liquid a bit cloudy if making say, dill pickles.
I bought Tattler lids from the USA and had them shipped to Canada. Very glad to have them when the lid shortages happened. I first canned water because I was afraid of the pressure canner and didn't want to waste food. I now make big pots of soup and while eating supper I have put the excess in jars and started the pressure canner. By the time the kitchen is cleaned the canner has run it's course and I have homemade soup for the pantry and not taking up valuable freezer space. I love the look of Weck jars - happy canning.
O
You do not need a pressure canner, that is also a very American thing, in Europe we do waterbath canning.
Pickling salts are highly suspicious
Amazing timing! I just found your channel as I’m about to can tomato sauce for the first time. I really enjoyed this video. You are so thorough and I love seeing the entire process. Thanks for sharing.
Welcome! So happy to have you here!
I'm new to the game and you made this look do-able.
Im scared to use my brand new pressure cooker but you've given me the guts to try it !!
I have 60 pounds of tomatoes, all brand new jars and lids so ... wish me luck.
Thank you so much, I sincerely appreciate this video.
This is also the starter for really amazing tomato soup. Different spices and some cream mmmmm
What's the processing time? Water bath??
I just wash them, cut them into 3-4 pieces depending on the size, and run them through my Squeezo. Just pulp comes out through the screen, skins and seeds come out the end.
What a great idea!
@@cynthiafisher9907 thanks
@@cynthiafisher9907 yes it does. But I think my chickens are not as happy about less waste once I started cooking them first. Before the juicer we had a good mill. My grandmother would cook hers first but my mother in-law didn’t. I seen the difference and cooked mine first also. Then we progressed to the juicer and didn’t cook them and I was surprised by the amount of waste and thought to cook them first. Now I use a ninja blender and it liquefies skins and seeds with out pre cooking. Poor chickens, now they only get the cores!!😆
@@cordelia7313so u not worried about “the skins harboring bacteria”?
I have freezing san marzano tomatoes for a bit now. Before I freeze them I cut them in half and clean out the seeds. TFS
Seeds are flavor. Better off making the sauce straight up and canning that. I can see making pickles as a good hobby but the amount of work you're talking here is really crazy. Plus you have to pay for that.
Think I'd eat Ramen instead at the moment.
Gets rid of half the water. Cuts the cooking time in half.
The seeds contain lectins which aggravate arthritis. All the traditional Italian sauce makers remove the seeds before processing.
I just purchased a brand new 22 qt Barton pressure canner from my friends mom for $60. I can’t wait to start canning at next years harvest.
I have pounds and pounds of dry pinto beans I could can.
So helpful! Was at a loss with what to do with my tomato harvest this year and sauce has always been challenging for me and this helped me fix my nasty (watery) habits right up.
Very much appreciate the tips on pressure canning tomato sauce and the acidity guidelines and rationale!
I love roasting them to get the skins off, but to reduce it I put all the tomatoes in the crockpot with the lid cracked for steam to escape. It's a great way to start the process in the evening after work and be able to can in the morning. And if anyone is doing seasoned tomato sauce with onions (per the recipe) put those on the sheet pan in the oven for roasting too
I used the crockpot last year for the first time in getting tomatoes ready to can. I don't know why it took me so long as I use it a lot for dinners and soup, etc. Set it up, went to bed and easy peasy, ready to go. Luckily I have a very large crock pot so it holds quite a bit. No need to heat up the kitchen before using the canner. I use a food mill to remove skins and seeds but may try some like this and see which is faster and easier to clean up. With the mill you also don't need to use the blender.
Great video! I don't know why I'm so intimidated by pressure canners, you make it look so easy :)
Our half acre homestead on you tube uses the presto canner which "can" be used on a glass top stove. I bought the All American and I first canned jars of water. Then I let it cool too long with the lid on and I couldn't take it off so I undid all the safety bars with a screw driver and then could pry the lid off. A friend laughed so hard when I told my story - she said, next time just turn the heat back on, it doesn't need to get to pressure but if you warm up the canner the lid will easily come off. I prefer the pressure canner over water bath and it is not scary to use if you follow a great you tuber's advice.
This is a great alternative peeling method
I did it! Scared the hell out of me, but I did it! Thank you for teaching me!
OMG I started roasting a few years ago it’s so much easier. Better flavor too. I also roast garlic onions and peppers for the sauce. 😋
We fire roast, over natural wood, for all our tomatoes, green chilies, and tomatillos. But I thought to give my husband a break and do some in the oven this way but there is no temperature given. Or else I missed it.
You are the only person I’ve seen on utube to even speak about a steam canner. I’ve used one for 40 or more years my grandma used one. They are the best
Just FYI you can use a strawberry corer on those tomatoes much faster than a knife
That looks like a very quick and easy way to get tomatoes prepped. Thanks for always putting out good information.
You are an absolute treasure, I am constantly finding your methods to be the most useful and practical. Thank you!
Pressure canning: put lid on, wait for the water to come up to temp, wait 10 minutes and close vent. Wait for it to come to pressure, then wait 15 minutes. Open vent and let it reduce pressure. Leave jars in the canner with lid off for 10 minutes. Total time, over an hour.
Hot water bath: Put jars in hot water, put on lid and wait for the water to boil. Process for 45 minutes. Turn off heat, lift jars out and place on towel. Total time: about an hour.
Seems like the both take about the same time. With all the waiting for things to come to pressure and such I think the water bath is faster. And way way less complicated.
It’s fine for high acid items
Anything else needs pressure canning to be safe
Excellent. Thanks so much for sharing all your knowledge and experience. Truly, changing the world.
Awe thank you! So happy to have you here!
I have the same breadbox/canister thing that you have on the counter behind you… it was my grandmothers..❤️❤️
EXCELLENT DEMONSTRATION VIDEO WITH GREAT TIPS AND ALTERNATIVE METHODS AND TO THAT I SAY THANK YOU VERY MUCH 🙏🏽👍🏾👏🏽😇
Thanks for the demonstration, especially skin and seed removal tips. I've never done sauce before. Is there a standard thickness for tomato sauce and how do you judge when that is right? If it is like other liquids it will probably be thinner when hot and thicken as it cools.
Wow, I learned so much from this video about canning, let alone canning tomato sauce. Thank you for informing in a way that assumes the viewer to know nothing about canning, such as difference in head space when pressure canning vs water bath. You dont know how much you dont know until someone shares all the details. VERY helpful video. I have subscribed to learn more. Thank you.
I do the same and also roast all your onions, garlic and peppers for canning salsa too, tastes amazing!
I love the way you teach… You’re clear. I’m very happy I found your station.. I’m very new at this. Moving to the hills in TN end of Nov or beginning of January. Any and all advice you are willing give would be greatly appreciate.
Great recipe I will definitely try. Love how clearly you explain everything! Like the idea of using it as a base for homemade pasta sauce. But when I went to your blog to find the recipes, the only pasta sauce recipe calls for canned stewed tomatoes and canned tomato paste. Where can I find how you use this tomato sauce for pasta sauce, pizza sauce and tomato paste. Also, I use the canned fire-roasted tomatoes a lot and would love to can my own; any recipes approved for water bath canning?
I have it in my book Handmade but basically I just saute onion and garlic in olive oil, add sauce, simmer, and add any herbs right at the end. For extra flavor boost I'll use garlic and onions powder
Liked and subbed thanks
best wishes from Columbus Ohio USA
Wow great method! I have 100 pounds of Romas to do today and was looking for a refresher video when I found this. Oh yes 👍 doing this today! 🍅
As a follow up. I did this method yesterday 👍 wow less mess. Less hot steam on a warm day. Easy peazy method! 14 Quarts from 75 pounds of tomatoes 🍅
One of the best descriptions I have heard thank you
thanks for the video. I will be trying this with my next batch of processing. I like a sauce that is very versatile and it is nothing to quickly saute onion, garlic toss in some herbs and oil for a super fresh tasting sauce.
Yes so versatile!
That and it seems no 2 tomato based sauces have the same herbs, spices,
in the recipe. Dress it up at time of cooking to your liking for any dish.
Thanks for reaching about this! We use a TON of tomato sauce for the base of our sauces. I love the San Marzano! So flavorful! (Also, is that a metal bread box?)
It is a metal bread box, got it at a garage sale this summer
@@MelissaKNorris so cool!
@@MelissaKNorris Any idea what brand?! I would love to find one like that.
@@angelamiedema it says Speco Products on the back
@@MelissaKNorris Yeah, a year late, but I have the metal breadbox from my grandma. I can't see yours too clearly, but the top of mine has drawers for flour, sugar, coffee, and tea.
Great video! Lots of good instructions.
The time doesn’t change whether you add acid or not. The acid is simply needed for shelf stability. The processing time is the same with or without added acid, but of course for safety, you want to add the acid.
You're incorrect, if you pressure can it longer you don't have to add acid and it is shelf stable but it has to be pressure canned to the time of soups
No, sorry, you are incorrect on this one point…. Per USDA for soup you need to have 50% liquid, not a thick puree like tomato sauce. And of course, processing time is much longer, damaging the quality of the product. For tomatoes, not soup, you need to add acid whether you pressure can or waterbath can. I like to use litmus paper to see if my tomatoes are below 4.6 but not everyone want to do that!
Of course I loved the rest of your video! Such great instructions about processing and canning tomatoes! I love the oven method for skin removal and your tips for using paste types and removing seeds are awesome! Thank you!
Do you have a link to this?
Your very thorough on instructions, thank you!
Never heard of placing them in the oven to remove skins!. So much easier
Or freezing them
Wow - never saw pressure canning. thanks
Been on this planet 71 years now but have never canned. Think I'm going to give it a whirl. Any suggestions on the best pressure caner to buy? Thank you so much for a great video and inspiration.
American 9 quart. American from America and also the brand name. Easiest and safest to use. No rubber ring to replace. Worth every penny.
IF you are/anticipate doing a lot of canning, you might want to "invest" in an All American. I say invest, because they are pretty expensive. I do a lot of canning and purchased my Presto pressure canner at Walmart. I have never had any issues and I am still on the original seal ( have had for 12+years). You do need to lightly oil it once or twice a canning season.
Since you are new to canning, I would suggest going with a Presto to begin with. You don't know if it is something you will enjoy doing or not, so spending the $$ on an All American would not be advisable in my opinion.
I've not been able to figure out why people need to pay more for the American brand. I inherited an old Presto that works just fine for me. I'm just an aging single gal growing my own tomatoes and green beans. I did notice that the newer ones are a thinner metal and say NOT to use on a propane camp stove where I do my canning. If you can find a used one I HIGHLY recommend starting with that :)
I use the instapot. The one with the canning option. It only does pints but it’s very easy to use. I’m new to this so started small.
We core ours, heat, laddle off as much juice as possible, drain into a collender to get more out, then run the WHOLE tomato (skin, seeds/all) thru our Vitamix blender. Makes a great paste.
But not safe for canning
@@MelissaKNorris Really ? And Why is that ??
Still awaiting an explanation............
@@edsmith4414 I explained in the video AND the written blog post why skins shouldn't be used when canning
You can can with skins and sees if blending to a pure , I have done for years and years
Off topic but how much land is needed for a set up like you have? Chickens, pigs, cows and a garden. I don’t want to go overboard but I don’t want to get 1-2 acres and now have any room to expand. Thank you! My wife and I are learning a ton from you.
So helpful - you discuss a lot more details than most channels! Subscribing :)
I highly recommend you switch to using a tomato juicer. I have one that removes all the skins and seeds. It has made the task so much easier.
Just what I was thinking!
That looks like more work than using a victorio strainer. I cut raw tomatoes in half and put through strainer. One step, sauce comes out front and seeds plus skins come out the side. Ready to simmer. Fast simple.
That's how we do it, too. Kids love making sauce! Thicker sauce is always a nice goal, but this seems like much more work (and dishes) than simmering longer.
@@amykruse6887 And you can spread the seeds/skins on dehydrator trays and dehydrate for powder. Easy peasy, I agree.
@@patriciaalber367 and sometimes we throw the seeds in the garden for volunteer tomato plants for the following year. 🍅❤
Some excellent info here! Thanks for all the tips👍
Haaa! First time I heard why people peel tomatoes when canning!
Traditionally, tomatoes were peeled because the skins & seeds can be bitter; or the skins become chewy strips in the sauce unless they are pureed or put through a food mill.
In 40 years of canning (& I get all my info from proper scientific sources), I have never seen the claim that the skin is so infected with bacteria that it should be removed. I am not saying that this is wrong - just that I have never heard of it before.
I would think the act of peeling the tomatoes would transfer the bacteria to the inside meat; more so with frozen whole tomatoes, thawing in a bag that becomes a soup of juice, skins & tomato meat.
If I was concerned, I would only hot pack (rather than cold pack) tomatoes. This is bringing them to a boil, then filling sterilized jars & processing them in a water bath.
@@Herschel1738 lol. That's what I thought. Something like the woman who cut the ends off a ham before cooking it because that's what she seen her mother do.
@@ecocentrichomestead6783 I have no qualifications to say she is wrong. Following her advice can do no harm & may do a lot of good. WHEN IN DOUBT, ERR ON THE SIDE OF SAFETY! And don't take advice from people like me on the internet who admit they haven't researched the facts.
But I do a lot of dehydrating (as she recommended for the tomato skins) & as I set the dehydrator to the recommended temperature for vegetables (135F) & watch it run for hours, I realize that I am creating a perfect bacteria incubator. "Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Yikes!
I rationalize that I only dehydrate things that will be cooked before eating, which will kill off the bacteria.
I have heard that in some countries they consider skins and seeds poisonous and do not eat them. So to each their own!
That was GREAT information!
Interestingly, no acid is added in Italy when they make homemade sauces. They use any jar with any tight lid then add 1 washed basil leaf free of bug or disease. Boil the tomatoes to get water released, then they use a pulp separater. It’s very interesting to see the differences. They add sugar to the sauce. Then seal the jars and boil jars for an hour, then let the pot cool overnight and don’t touch the jars. Then they check for water to determine if jars are sealed. And freezing is the easiest method to reskin. I have a large garage freezer and small garden so I only make a few jars.
Hi, could you explain me about the last part of the Italian process? They check the water for leaking? If so how do they know which jar leaked or do you mean that water got into the jar? Thank you ☺️
We started peeling our tomato’s this same way in the oven and it is awesome!!!! I also feel like to you loose some extra water when broil them this way.
Now I have to know, where did your shirt come from?
Ok, I do not mean to be rude, I am sincerely asking ... I shouldn't use the skins with the tomatoes because of bacteria, but yet I can save them, dry and powder them and use them in cooking.
My question is, what happened to the bacteria?
I am very grateful for the lesson on roasting the tomatoes first to make thicker sauce. I strongly dislike runny sauce.
I have seen recipes where they leave skin on and put in blender. It seems like it would save a lot of steps. I have a canning book that also has recipe leaving skin on.
@@jessicaj8148 I usually do leave the skins on, cook then put thru the blender then the strainer. Honestly, I'd never given bacteria a thought since all is well cooked prior to the blender and again in the canning.
Love this! We got so many tomatoes this year I’m looking for new things to try lol
Thank you for this awesome vid! I froze my tomatoes more because I only have 16 plants so I pick daily and wash and put in freezer till I can have at least enough to have 6 gallon bags full, as I have to can using my grill outside to keep my home from getting to hot…heat index today was 114 🥵 yeah I pressure can at 6am so not falling out with this heat.
Same here - I'm just starting this process and I assume the 6 gallons you accumulate will make 7 quarts canned? Thanks!Susan
I'm going to be using not just Roma tomatoes but all my tomatoes in making a tomato sauce. Do you have any recommendations of removing the seeds from the other type of tomatoes then aren't paste tomatoes? ~ Laurie
Top the toms, cut in half, use spoon from the bottom up to scoop the core and seeds out.
They’re so watery if u use beefsteak
They’re so watery if u use beefsteak
Try Big Moma from Burpees. Big, big.. grow here to red ripe in zone 5 Lander WY.
Love that you say wear red for red food ..l my apron (if I wear one, has to be tied around the neck, lol). Just prepped my tomatoes for a long cook tomorrow
Home made tomatoe soup tomorrow for me. Daughters orders
Wow..youre an awesome teacher..thank you
My Italian relatives never add acid and never use a pressure canner, only a water bath. They do however all have a professional electric food mill. So do I. This machine removes skins and seeds of 2 bushels of tomatoes in less than 30 minutes. No baking, hand peeling or seeding required!
Dry nice and detailed video. Thank you.
I ADD GROUND DEHYDRATED TOMATOES WORKS GREAT HELP ADD COLOR ALSO
YOU CAN ADD PAPRIKA ALSO
Really great tips! I usually freeze mine since we don't have a huge crop but good to know. I was curious do you have an extra heavy duty element on your electric range? Or are you able to use just a standard one that comes with the stove?
It's just the standard element.
I have been canning less than a year and have learned a lot from your videos. I don't understand one thing here: if pressure canning is for low acid foods and acid dosen't need to be added to them, why does acid need to be added to the tomatoes and why does acid not need to be added for steam or water bath canning? This is my first go at canning tomatoes/sauce and i want to understand the process & safety. Thanks & Blessings!
You have to add acid for water bath and steam canning. You have to add acid when pressure canning because the time stated for tomatoes with pressure canning is WITH added acid. If you don't add acid when pressure canning you have to pressure can it to the time of combination recipes which is triple the amount of time.
I'm sorry but I need to comment regarding the processing times. To water bath can pints of sauce is only 35 minutes. To water bath can quarts is 40 minutes. It generally takes at least that long to prepare your pressure canner. True the actual process time itself is shorter but the time it takes your canner to dispell the air inside your pressure canner plus the time it takes to come up to pressure then the process time then the wait time for your canner to depressurize you've already doubled your process time of pressure canning vs water bath. The only real reason to pressure can tomato sauce is if you've added ground meat then it absolutely must be pressure canned. Obviously it's the choice of the homemaker but don't bill pressure canning as quicker because it just isn't. True you can fit more paint jars in a pressure canner but that's the only convenience to pressure canning.
Bingo
Instant Pots are also dump n go to make spaghetti but it’s a long time- bring to pressure, cook, bring back down.
I wouldn’t pressure can unless needed to.
I didn't know that about steam canning. I just did your recipe last night and steam canned it. Oops! There was a steady stream of steam the whole time and water left over in my canner afterward.
Then should be okay 😊
Great method. Informative!
Blessings to all!
Ever thought about blending them all and then squeeze them through sieve ?
Five minutes in the oven at what temp?
Good video. What happens when you mix jar sizes in a water-bath canner? What happens when you leave jars in a water-bath canner for longer than recommended? I've been processing them for the required time for the larger jars, then removing lid and leaving them to rest in the open water-bath canner for 10-20 minutes. Then I remove them and put on a towel and let cool down for 24 hours there. Please share tips if I'm doing something dangerous here with food canning. Thank you!!!
Excellent info Melissa… It did seem like you missed the explanation about letting the canner come down in pressure completely without interference before opening it up though! Maybe missed a video clip in the editing? It was a bit misleading that way…
It’s a water bath
Not pressure
I use the same tomatoes, i wash and cut them up straight into the stainless steel kettle, turn on low heat and as the tomatoes cook down add more till kettle is full. Cook until its done. I then put it through my kitchen aid using the proper attachment. Juice goe into bowl and the scraps into another container. When all of tomatoes are ran through it, i put the scraps into a pan with some of the tomato sauce and a bit of water and cook till full boil and run that through the kitchen aid attachment and get alot more tomato sauce. I add a 1/4 of white vinegar and bring to a boil and hot pack it. Never had any spoil.
That is 1/4 cup of white vinegar.
Vinegar is also acidic
I prefer apple cider vinegar
When pressure canning (whether it be on an electric stove or gas) how do we know what to set the stove to? (Thus far I don’t believe I have seen a video that explained this). I believe many people are intimidated not so much by the pressure canning procedure itself, but by putting too much (or even too little) heat under the pressure canning system. Thank you Melissa for amazing videos! 👍😊
For an all American it’s how many jiggles in one minute it should be no more then 4 no less then 1. I recently watched another UA-cam test her AA pressure canner and she got that right from the book. To many jiggles turn the heat down too few turn the heat up! It was very helpful
@@rebeccalacy2792 I can't get my gas cooker low enough to do just 4 jiggles. It is almost constant on a bare minimum
She was water bathing in this vid
No pressure canner needed
That’s why u add the lemon juice
Would you please tell me what blender you are using in this video. I need a new one, yours looks amazing!
This is a Blendtech
Fresh is always good.
Your long hair makes me want to grow mine out. Very useful tips and never thought to put them in the oven or knew that about them out of the freezer. I also made your ranch popcorn recipe for my kids today as they were begging for it.
I literally didn’t cut mine, now a bit below my shoulder bc of hers :) I will let it grow longer too :)
Wonderful presentation!
When making home made Tomato Sauce, it always seems a bit more bitter than store bought.
Why?
I have tried, Peeling, removing seeds manually or by running through a food mill.
When making sauce, I add, Onions to the pot, some garlic and spices like Basil and Oregano.
Even after simmering to reduce water content I taste and adjust withthe addition of salt and either sugar or honey.
but it is always bitter.
Thoughts?
How long did you roast the tomatoes, and what oven temperature?
I came to this video for the tips on reducing the watery layer I sometimes get when processing tomatoes, so thanks for the information.
Pressure canning is really not a thing over here (Aust) and I sometimes wonder if it's so popular in the US because you're able to emulate the phenomenal amount of processed foods that you are used to finding in the stores.
For example, I have never in my 60 years seen canned pumpkin on our shelves - maybe there's some on the specialty shelves? Pumpkins are so easy to store and quick to cook that I personally don't see any reason to preserve them in jars. Curious.
I do have an observation regarding the acidity when preserving tomatoes. I'm not sure why is there such a focus on exact amounts of the bottled lemon juice or citric acid when there's no way to determine the acidity of the tomatoes themselves without scientific intervention. It all just seems to be overkill to me.
Thanks again for your thoughts and experience within your videos.
Hi there! I am from Ukraine but live in US for 10 years now.
Lol canned pumpkin, have never seen that in Ukraine.
However here there pumpkin pie - it is awesome and canned pumpkin is used in it. Of course, you can back pumpkin for it , but it would take longer, may be?
Pumpkin bread, pancakes, scones are also tasty
Yes it does. But then there are also so many who think canning your own food it to much trouble or because it isn’t store bought it is going be contaminated. This is the first time I have ever heard that the skins can contaminate. Learned to can from my grandmother’s and have been doing my own for 28 years and have always left the skin. Yes we used to use a food mill and that removed the skins, then we got a juicer and that removed the skins. Now we have a really wonderful blender that even purées the seeds so all I do is core them now. My question is if you remove the skins by good mill or juicer. Would that not then contaminate the juice still?? You would be grinding that bacteria into the juice while removing the seeds and skins. Sometimes I feel like we make it harder to do just to make it seem hard to do.
Also the water layer may be from the type of tomato you use. We used to do more of a juice tomato and there would be that water layer like you have. I would take the pot of juice and let it sit in the fridge over night. Then carefully ladle the water off the top. Like skimming cream off the milk. Then reheat the pit and can from there. Hope that helps!!
Pumpkin isn’t always available fresh here in the US. Here where I live you cannot find fresh pumpkins until late summer into fall
Preserving food was something that people did in the old days because certain foods are seasonal. Back in the day people didn’t have the option to have strawberries (for example) all year round here in the USA. But now with how everything is globalized people can strawberries at the store all year. However that comes with a price as we are seeing now with fuel costs rising. So canning things like pumpkin and making jams and jellies is a nice way to enjoy those foods later on.
Most Americans who preserve food now are doing it to ensure they have their garden vegetables preserved for winter months.
I preserve food for food security as well as knowing what ingredients are in the food I feed my family. It is less expensive to can your own organic fruits and vegetables than buy organic canned, frozen or fresh foods at the market. It does take more work but it’s worth it. Especially now when good seems to be going up, as well as energy costs.
The addition of a specific amount of bottled lemon juice or citric acid ensures ALL tomatoes are at or above the MINIMUM level of acidity required for safety (no botulism). Some varieties of tomatoes will end up at a higher level of acidity than technically necessary IF there was a reliable scientific way to measure safe acid levels at home. Since there is no way to do that and because there is no harm in canning highly acidic tomatoes, it is safer to just add the bottled lemon juice and not take the risk of killing someone. Botulism toxin is deadly, it is not simply a case of “bad food poisoning”. This is why adding bottled lemon juice is necessary and not an optional step.
Is it possible to roast peppers and onions with the tomatoes and then blend everything together and pour into the stock pot to thicken? And then processes in canner?
Sounds good! However I have heard that too many peppers on your sauce can make it bitter. But you can always try a small batch
They are not really roasting the tomatoes. They are only heating them enough to loosen the skin. You would have to roast the peppers and onions separately before blending everything together.
You can toss the skins and seed guts into the compost bin too. Feeding the worm compost bins might be another place.
Excellent job!
I don’t have sanmarzano or plum. I just bought 50lbs of romp from a farm. I’ve watched so many videos. Some don’t take the skins they just boil and leave them . Has anyone done it without peeling?
When I make fresh sauce I purée the whole thing and it is so sweet.
I explained safety wise when canning skins need to be removed
Roma are a type of plum tomatoes
Thats the way I have found i like best to peel my tomatoes as well.
Hey Mellissa great video! would you be able to tell me what temperature you had the oven on for the 5 minutes?
Thanks for the safety points, skin removal. So many people have no idea of safety issues. My big caution is leaving the canning ring on when storing. It has no use on the jar, when off you can see the top of the product in the jar if good or bad. I also remind people to not stand jars on top of each other. The weight of the jars can break the seal and spoil you product.
YES
Both so imp points!
Plus it’s a waste to buy rings for each jar, use them over n over.