I watched your video on cleaning your pantry and would love to see an update on how your stoing your jars. I always watch all your canning videos and I'd love to see more. Thankyou so much for filming them.
I got 5 quarts of Roma tomatoes done today. Tomorrow is pickled jalapenos and dilly green beans. About a month ago I put up 2 dozen 1/2 pints of roasted Hatch green chilis. Yeah, you've got me hooked. I have a pressure canner on my wish list for Christmas/birthday this year. Thanks for being such an inspiration!
1timby:After running tomatoes thru mill, if you strain the pulp, it will separate the juice from the pulp and you will get bothbsauce and juice. I made V8 juice this way for my vegetable soup base and it was delicious.
I only put 1 tablespoon bottled lemon juice to one Quart. I hope it will be alright. I did 5 Quarts like that. I did add some salt to the stewed tomatoes. My first time doing the stewed tomatoes.
I have both, a water bath canner and a pressure canner. I have yet to use either one due to my fears of messing up and wasting food!! Now that I know you can water bath can tomatoes I am going to try it!! Thanks Linda!!
Don't be scared to things that are inexpensive to practice with if you get the ball canning book they have a lot of recipes that are small amounts so you can practice with smaller amounts of stuff until you get the hang of it and get your routine down and know that you'll be in charge of picking out your own food and processing it instead of letting someone else do it and really how do we know that they did it right
+LadyGunn55 Just like you I used to be afraid. Buy a Ball Blue Book, about 10-12$ and follow the directions. That's it. I started with tomatoes and now I do jalapeno peppers, potatoes. Couldn't be any easier. You'll do fine.
I'm in agreement with Juanelo1946 (John). These canning videos of yours are more informative than what may be in "how-to" books, Linda! We get to see the process, and not just read it.
lol Dan it is a lost art. And I am not sure why we decided to let someone else pick out what we should eat. My hope is that we take control again and make the choices for ourselves and our families. it is so rewarding to know that I was the only person that ever touched those tomatoes. Thanks again for stopping by :)
I usually wear an old stained up t-shirt when I am canning. All I can think of every time I watch your videos is "How does she can that without getting it all over her pretty white top?". LOL When I wear something nice while canning, it's like a magnet for tomatoes and fruit juices. Love all your videos though. You are such an inspiration. I bet you have inspired more than a few people who were intimidated by canning to give it a try. Keep those videos coming. :)
Seeing your storage pantry would be wonderful! Sometimes the more I can the more difficulty I have trying to organize everything. Any ideas would be great!! Thanks for another super video!!
I am 57 years young. And in watching you I have now taught myself to can. I so enjoy watching you. And I don't mean that in a weird way. Ha Ha! Keep making your video. They are great! Thanks again. Celia from Ohio
Thank you, Terrie. I am a fairly new canner and although I have researched like crazy, couldn't find the answer to this. Will save me so much time. Thanks, so much!
Hi, Linda-great video. A couple of questions for you: I just canned Tomato sauce yesterday. I cooked it overnight at 200 degrees. My sauce seems thin/watery. If I want to thicken it up for spaghetti sauce/pizza sauce, how would I do that? Also, I always sterilize my jars in a water bath But am curious to known if you ever sterilize your jars in the oven at 250 for 30 minutes. I would like to try this but want to make sure it is safe to do. Would save me some time.
+Rachele Kelly if you are going to Boiling water bath can for more than 10 Minutes you don't need to 'sterilize' your jars - because you will be sterilizing them as you can!!!. The issue with heating the jars is ensuring that the jars are hot enough to take the hot filling and go into the warm/hot water without being 'shocked'. So using an oven to keep them hot is a great option ... however, remember you don't need to sterilize them because of all the time you will be running the jars in your canner. Clean? OF COURSE. Sterile? NOT NECESSARY. If you are canning jams or such, that only need 10 minutes (much of which is, in my opinion, to ensure that the jelly gets up to temp again and the jar seals) then you should be more careful of the sterilization....
Linda, Thank you for showing the tomato canning session. I did not know about the skins peeling after freezing. I would like to see your storage set up if you ever make a video on that. Thanks again for the excellent videos!
When water bath canning, does the water have to be at a full rolling boil for the full processing time? All I have seen is to allow to come to boil. Thanks Really have enjoyed your videos.
I would love to see how you store you food. I try to keep my dehydrated food and my canned foods separate which means two different closets for me. Wish I had a large pantry. On your dehydrate food question please I forgot I had peppers in my dehydrator and left them for 5 days are they still ok?
Just so I heard you right you can water bath can as long as you use the correct amount of acid. I have never canned anything yet. But I have all of my grandma's old canning thing. No one wanted them so I took them. I have been wanting to start putting back food just in case of emergency and to be able to know where it came from. I just don't know where to start. To be honest I don't want to start off with pressure canning just yet. I would love to see the way you store you can goods. Thanks Lynda.
+jessi kever I just started canning this year after watching Linda's videos and also videos by TheKneadyHomesteader, NoreensKitchen, BexarPrepper, and OurHalfAcreHomestead. What helped my confidence was watching many canning videos and taking notice of the little bits of important information from each of the ladies so I was sure I had the routine down before I started. (I was still nervous the first couple times, tho lol) The first thing I canned was Linda's Sweet Onion Jam then Noreen's Pineapple Jam. Now I've got countless jars of salsa, pickles, jams, and peppers. I love it so much that I'm definitely getting a pressure canner so I do the low acid foods too.
Linda, I learned enough about canning tomatoes by watching this that I could pass a pop quiz! My experience told me that the longer tomatoes are cooked, the better they get, so it was great to hear you validate my hypothesis. Thanks so much for a very interesting and informative video!
Hey! Love your videos. This year I did something new with my tomatoes. I saved the skins (the pretty unblemished ones) and dehydrated them. I then ground them up with a coffee grinder to make tomato powder and will use them to flavor soups and such. While it is a very course ground (not a fine powder), it will cook down very tasty. Was super easy. The only unused parts of my tomatoes now will be the stem/core. Happy canning!!! Marilyn in MS
This is timely for me as I am canning the last of my tomatoes tomorrow. I also will be canning applesauce in the next few days. We picked over a bushel off of our trees today. We are trying to beat the frost😏 I was wondering if you ever can applesauce. We love homemade applesauce!! It's a wonderful treat in the winter!
+vickie Yaroch Apple butter is so easy when done in a crockpot. It gets thicker as it reduces and the spices concentrate, it is so yummy. It can be added to cake mixes or zucchini bread batter or just used on pancakes, waffles or toast. Good luck!
Hi Linda! I would very much like to see a video of your pantry, I think it would be everso inspiring for those of us just starting out as well as the real seasoned canners out there. I have a question about cooking with the ultra lean meats that come from game. How have you been able to keep the meats from drying out, as that can be such a problem with very lean cuts. Also, does canning those meats help eliminate that problem?? Glad to see your super success with the hunting trip!!! Keep up the great work on the vids, and we will keep watching and learning! tootles, Della :-)
Linda for years I’ve canned old fashion waytomatoes. Then when I use it for cooking, I have to pass it in the sieve.i thank you for this and other recipes and others here on utube. Can’t thank you enough. I’m sending you a hug. Bless you
I had countertop full of tomatoes that I thought I'd have to can tomorrow or lose them. I am so glad that I checked for a tomato canning video by you! I popped those puppies into the freezer to wait till I get some more tomatoes to go with them! Thank you! I have learned so much from watching your videos.
Yes put them in hot water that makes the skin slide right off, we save the bags bread comes in and fill them with tomatoes, tie them up and put them in the freezer until we are ready to can them..
I remember when I was about 5 my Nona and Nono use to have "Tomato week" a whole week of harvesting tomatoes that reached perfect ripeness on that day, peeling and bottling (I assume it was using this technique just different bottles) and also slicing to lay them out into the sun with salt for sun dried tomatoes. I can remember hundreds of slices of tomatoes being laid out on tables. Your videos have really inspired me to get a pressure caner and store seasonal fruits and vegetables I have grown rather than buy them year round.
Great job Linda! You are so thrifty by canning every little bit. I'm still learning lol. I followed your potato canning video. I think I put to many potatoes in the jars or not enough water. After canning them I notice some of the potatoes are above the water. I think I will use them soon because I'm thinking they will brown out if the water idk. Thanks for all your videos you share with us 😊 We do appreciate your knowledge. Thanks again and take care-Debbie
Hi great video. I’m a new subscriber and just bought myself a water bath. I want to give this a go but it seems scary. Can I please ask how long you boiled your tomatoes for plus do they have to be stored in the fridge and how long do they last. I really really hope you or some one else who knows can get back to me! Thanks, greetings from the UK xx
I always freeze the toms from my garden (peeled and seeded) and about the beginning of November I go ahead and can my sauce. Does putting the toms in the freezer destroy the taste of the tomato. We all know that you never put a tomato in the refridgerator cause the temp below 50F destroys the enzyme that makes tomatoes taste the way they do. So I'm just asking are we defeating ourselves by freezing our toms? Anybody have an opinion?
Best to remove as many seeds as possible even with plum tomatoes so you have a less acidic sauce. Use organic tomatoes to avoid GMO poisoning. Tomatoes are a fruit. For those who don't jar their own stop using canned ones. The metal of the can and the BPA liner causes slowly poisoning us.
When I remove the seeds the extra "water" comes out as well. Add that to your veggie stock and you won't have so much of that liquid separation at the bottom of your jars.
Love watching your videos. You are a great inspiration! I canned tomatoes back in the eighties, but never knew about putting them in the freezer for easier skinning until this year. Have you ever tried cutting the stem end off before freezing? Once they thaw, some are hard to cut off.
I bet i made a mistake with my tomatoes I added 1 tsp sugar per qt. I would love a lesson in looking ahead as to what size jars for what.. I completely run out of pints and ended up having to put my meats in qts.
Not pressure canning, leaves the c. botulinum spores intact. You'd better be boiling those tomatoes for ateast 10 minutes to give the botulism toxin enough time to break down.
tomatos always look beautiful
I watched your video on cleaning your pantry and would love to see an update on how your stoing your jars. I always watch all your canning videos and I'd love to see more. Thankyou so much for filming them.
I never make enough to can, but I envy people that do
I got 5 quarts of Roma tomatoes done today. Tomorrow is pickled jalapenos and dilly green beans. About a month ago I put up 2 dozen 1/2 pints of roasted Hatch green chilis. Yeah, you've got me hooked. I have a pressure canner on my wish list for Christmas/birthday this year. Thanks for being such an inspiration!
thans a million Linda
Thank you.
looks wonderful :)
1timby:After running tomatoes thru mill, if you strain the pulp, it will separate the juice from the pulp and you will get bothbsauce and juice. I made V8 juice this way for my vegetable soup base and it was delicious.
I love those canned now.....
so good
I only put 1 tablespoon bottled lemon juice to one Quart. I hope it will be alright. I did 5 Quarts like that. I did add some salt to the stewed tomatoes. My first time doing the stewed tomatoes.
love your videos and it's too funny that i was going to ask if you would do a pantry tour half way through the video hehe
I have both, a water bath canner and a pressure canner. I have yet to use either one due to my fears of messing up and wasting food!! Now that I know you can water bath can tomatoes I am going to try it!! Thanks Linda!!
Don't be scared to things that are inexpensive to practice with if you get the ball canning book they have a lot of recipes that are small amounts so you can practice with smaller amounts of stuff until you get the hang of it and get your routine down and know that you'll be in charge of picking out your own food and processing it instead of letting someone else do it and really how do we know that they did it right
+LadyGunn55 Just like you I used to be afraid. Buy a Ball Blue Book, about 10-12$ and follow the directions. That's it. I started with tomatoes and now I do jalapeno peppers, potatoes. Couldn't be any easier. You'll do fine.
I would love to see how you store them,- thanks for sharing
I would love to see how and what you store in your pantry!! Thanks for the videos! I love them.
I'm in agreement with Juanelo1946 (John). These canning videos of yours are more informative than what may be in "how-to" books, Linda! We get to see the process, and not just read it.
lol Dan it is a lost art. And I am not sure why we decided to let someone else pick out what we should eat. My hope is that we take control again and make the choices for ourselves and our families. it is so rewarding to know that I was the only person that ever touched those tomatoes. Thanks again for stopping by :)
I usually wear an old stained up t-shirt when I am canning. All I can think of every time I watch your videos is "How does she can that without getting it all over her pretty white top?". LOL When I wear something nice while canning, it's like a magnet for tomatoes and fruit juices. Love all your videos though. You are such an inspiration. I bet you have inspired more than a few people who were intimidated by canning to give it a try. Keep those videos coming. :)
☀️🍅👩🏻🍳Love Your video! Thank You for sharing!🥫🍽
Seeing your storage pantry would be wonderful! Sometimes the more I can the more difficulty I have trying to organize everything. Any ideas would be great!! Thanks for another super video!!
Cool
I did this years ago with my mom.
They always come in handy to cook with.
Great video.
Always love your canning videos 💕
+FitAnge S :)
heyhow you doing that's how I was tought to do tomatoes in freezer works great..
It would be great to see one of your long term storage area's!
+PHLORIDABOY Okay
I am 57 years young. And in watching you I have now taught myself to can. I so enjoy watching you. And I don't mean that in a weird way. Ha Ha! Keep making your video. They are great! Thanks again. Celia from Ohio
Thank you, Terrie. I am a fairly new canner and although I have researched like crazy, couldn't find the answer to this. Will save me so much time. Thanks, so much!
Hi, Linda-great video. A couple of questions for you: I just canned Tomato sauce yesterday. I cooked it overnight at 200 degrees. My sauce seems thin/watery. If I want to thicken it up for spaghetti sauce/pizza sauce, how would I do that? Also, I always sterilize my jars in a water bath But am curious to known if you ever sterilize your jars in the oven at 250 for 30 minutes. I would like to try this but want to make sure it is safe to do. Would save me some time.
+Rachele Kelly if you are going to Boiling water bath can for more than 10 Minutes you don't need to 'sterilize' your jars - because you will be sterilizing them as you can!!!. The issue with heating the jars is ensuring that the jars are hot enough to take the hot filling and go into the warm/hot water without being 'shocked'. So using an oven to keep them hot is a great option ... however, remember you don't need to sterilize them because of all the time you will be running the jars in your canner. Clean? OF COURSE. Sterile? NOT NECESSARY. If you are canning jams or such, that only need 10 minutes (much of which is, in my opinion, to ensure that the jelly gets up to temp again and the jar seals) then you should be more careful of the sterilization....
Linda, Thank you for showing the tomato canning session. I did not know about the skins peeling after freezing. I would like to see your storage set up if you ever make a video on that. Thanks again for the excellent videos!
When water bath canning, does the water have to be at a full rolling boil for the full processing time? All I have seen is to allow to come to boil. Thanks Really have enjoyed your videos.
I would love to see how you store you food. I try to keep my dehydrated food and my canned foods separate which means two different closets for me. Wish I had a large pantry. On your dehydrate food question please I forgot I had peppers in my dehydrator and left them for 5 days are they still ok?
I'd love to see your storage pantry! Thanks for all of your great videos!
+Dana Lynne I would also
+Luke “LRT Garden” Tippey me three!!!!!!!!!!!
Just so I heard you right you can water bath can as long as you use the correct amount of acid. I have never canned anything yet. But I have all of my grandma's old canning thing. No one wanted them so I took them. I have been wanting to start putting back food just in case of emergency and to be able to know where it came from. I just don't know where to start. To be honest I don't want to start off with pressure canning just yet. I would love to see the way you store you can goods. Thanks Lynda.
+jessi kever Get yourself a ball canning book to learn more before you start:)
+jessi kever I just started canning this year after watching Linda's videos and also videos by TheKneadyHomesteader, NoreensKitchen, BexarPrepper, and OurHalfAcreHomestead. What helped my confidence was watching many canning videos and taking notice of the little bits of important information from each of the ladies so I was sure I had the routine down before I started. (I was still nervous the first couple times, tho lol) The first thing I canned was Linda's Sweet Onion Jam then Noreen's Pineapple Jam. Now I've got countless jars of salsa, pickles, jams, and peppers. I love it so much that I'm definitely getting a pressure canner so I do the low acid foods too.
+Tracy Lynn good job
Yes please show your pantry. love your videos😁
Linda, I learned enough about canning tomatoes by watching this that I could pass a pop quiz! My experience told me that the longer tomatoes are cooked, the better they get, so it was great to hear you validate my hypothesis. Thanks so much for a very interesting and informative video!
You are so welcome always nice to see you.
Hey! Love your videos. This year I did something new with my tomatoes. I saved the skins (the pretty unblemished ones) and dehydrated them. I then ground them up with a coffee grinder to make tomato powder and will use them to flavor soups and such. While it is a very course ground (not a fine powder), it will cook down very tasty. Was super easy. The only unused parts of my tomatoes now will be the stem/core. Happy canning!!! Marilyn in MS
Ooooooo..... one can never have too many canned 'maters!
I agree my friend :)
I agree appreciated and Apple pie filling is great too' love them all!!
This is timely for me as I am canning the last of my tomatoes tomorrow. I also will be canning applesauce in the next few days. We picked over a bushel off of our trees today. We are trying to beat the frost😏
I was wondering if you ever can applesauce. We love homemade applesauce!! It's a wonderful treat in the winter!
Oh yeah apple sauce apple butter apple pie filling. So many choices :)
+vickie Yaroch Apple butter is so easy when done in a crockpot. It gets thicker as it reduces and the spices concentrate, it is so yummy. It can be added to cake mixes or zucchini bread batter or just used on pancakes, waffles or toast. Good luck!
Did you put the tomatoes in cold,warm or hot water to pull the skins off? Thank you
Hello, I have three #10 tins of canned tomato product. To make room in the house, if I can them, do I still have to use the citric acid in it?
Thanks for the vid. A question. How does one do this for making/canning tomato juice.
+1timby You would want to strain it though a food mill like this one
amzn.to/1GM3EAS
Hi Linda! I would very much like to see a video of your pantry, I think it would be everso inspiring for those of us just starting out as well as the real seasoned canners out there. I have a question about cooking with the ultra lean meats that come from game. How have you been able to keep the meats from drying out, as that can be such a problem with very lean cuts. Also, does canning those meats help eliminate that problem?? Glad to see your super success with the hunting trip!!! Keep up the great work on the vids, and we will keep watching and learning! tootles, Della :-)
I want to see how you store it:):):). Thanks for your videos, love them
Linda for years I’ve canned old fashion waytomatoes. Then when I use it for cooking, I have to pass it in the sieve.i thank you for this and other recipes and others here on utube. Can’t thank you enough. I’m sending you a hug. Bless you
I would love to see how you keep your pantry! :-)
I had countertop full of tomatoes that I thought I'd have to can tomorrow or lose them. I am so glad that I checked for a tomato canning video by you! I popped those puppies into the freezer to wait till I get some more tomatoes to go with them! Thank you! I have learned so much from watching your videos.
yes, please share how you store your canned goods.
can we see how you store your jars and can we see your pantry Please ???????
When you take the tomatoes out of the freezer...do you put them in hot water?
Yes put them in hot water that makes the skin slide right off, we save the bags bread comes in and fill them with tomatoes, tie them up and put them in the freezer until we are ready to can them..
I remember when I was about 5 my Nona and Nono use to have "Tomato week" a whole week of harvesting tomatoes that reached perfect ripeness on that day, peeling and bottling (I assume it was using this technique just different bottles) and also slicing to lay them out into the sun with salt for sun dried tomatoes. I can remember hundreds of slices of tomatoes being laid out on tables. Your videos have really inspired me to get a pressure caner and store seasonal fruits and vegetables I have grown rather than buy them year round.
Linda do u know if anyone makes powder French vanilla creamer
I realize this is an old video, so. Might have missed it, I would love to see how you store your stuff. Mine is just a hodgepodge
Great job Linda! You are so thrifty by canning every little bit. I'm still learning lol. I followed your potato canning video. I think I put to many potatoes in the jars or not enough water. After canning them I notice some of the potatoes are above the water. I think I will use them soon because I'm thinking they will brown out if the water idk. Thanks for all your videos you share with us 😊 We do appreciate your knowledge. Thanks again and take care-Debbie
I would love to see how you store the jars :)
I don't have a water bath pan. I do have a presto pressure cooker, will that work? Do you a basic tomato sauce using whole tomatoes or half tomatoes?
What is hot water temp for the lids?
I'd love to see your storage pantry! I Love you videos thank you Linda :)
i was told you cannot can on a glass top stove ? is that true ?
No that is not true you do want to check with your manufacturer though on what the guidelines should be
Hi great video. I’m a new subscriber and just bought myself a water bath. I want to give this a go but it seems scary. Can I please ask how long you boiled your tomatoes for plus do they have to be stored in the fridge and how long do they last. I really really hope you or some one else who knows can get back to me! Thanks, greetings from the UK xx
I always freeze the toms from my garden (peeled and seeded) and about the beginning of November I go ahead and can my sauce. Does putting the toms in the freezer destroy the taste of the tomato. We all know that you never put a tomato in the refridgerator cause the temp below 50F destroys the enzyme that makes tomatoes taste the way they do. So I'm just asking are we defeating ourselves by freezing our toms? Anybody have an opinion?
Best to remove as many seeds as possible even with plum tomatoes so you have a less acidic sauce. Use organic tomatoes to avoid GMO poisoning. Tomatoes are a fruit. For those who don't jar their own stop using canned ones. The metal of the can and the BPA liner causes slowly poisoning us.
When I remove the seeds the extra "water" comes out as well. Add that to your veggie stock and you won't have so much of that liquid separation at the bottom of your jars.
Love watching your videos. You are a great inspiration! I canned tomatoes back in the eighties, but never knew about putting them in the freezer for easier skinning until this year. Have you ever tried cutting the stem end off before freezing? Once they thaw, some are hard to cut off.
I bet i made a mistake with my tomatoes I added 1 tsp sugar per qt. I would love a lesson in looking ahead as to what size jars for what.. I completely run out of pints and ended up having to put my meats in qts.
I just love all of your videos. You are so beautiful and sweet.
Okay so that was really sweet and made me blush love that thank you
You are welcome, I share your video on face book and twitter.
Not pressure canning, leaves the c. botulinum spores intact. You'd better be boiling those tomatoes for ateast 10 minutes to give the botulism toxin enough time to break down.
You're so gorgeous Linda. You always look immaculate and stunning. Your face is just flawless and you've the most perfect jaw line.