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@@percynorris2498 thank you ☺️

@@citaluv thank you-I’m so glad you enjoyed it! I love fermentation.

I get so melancholy every fall. But, the greenhouse is such a bright light!

I just expanded my pantry this year! Now I just need a big freezer!

@@GrowCookPreserveWithKellyDawn dang

Thank you!

I forgot to add that to the recipe--thanks for the heads up! I just updated the video description. You can use lemon juice: 1 tbsp for pint, 2 tbsp per quart OR Citric acid: 1/4 tsp for pint, 1/2 tsp per quart.

@@percynorris2498 just the right amount of heat! ❤️‍🔥

@@Nursing1988 thanks! I will probably do a batch of salsa verde with the green stuff soon. We expect a frost next week! 😵‍💫

@@IScreamedWolf It was so good on eggs this morning! Perfectly balanced.

Water bath canning preserves food by heating jars to a temperature that destroys harmful microorganisms and enzymes that can cause spoilage. This process also drives air out of the jars, creating a vacuum seal as they cool, which prevents new bacteria from entering and spoiling the food. It's an effective way to safely extend the shelf life of high-acid foods like fruits, salsas, jams, and pickles. I have a longer video that explains more: ruclips.net/video/Z829F0v7YGk/видео.html

@@GrowCookPreserveWithKellyDawn wow that’s awesome, I really like getting into how and why things work with cooking and baking and not just “it works because it does” thank you for explaining, super cool!

@@sansarkosakowski8027 I’m glad I could help. Thanks for watching!

@@jenharrell65 they require 50 to 60 pounds of honey to sustain them through the winter. I just lift up/tilt the hive to get a good gauge on how much is in there rather than opening up the brood boxes. Most beekeepers don’t leave a honey super on over the winter, but I can’t help myself. I always leave them a honey super, at least half full just to be on the safe side and I’ve never had bees die due to starving over the winter. I should’ve invited you over to help. I didn’t think about it! I’ll have a full video on the whole process once I get everything done.

I'll be watching for the video! 😊

@@waynechristmas8584 thank you!

It's so good! I hope you enjoy it.

Thanks! Sometimes the SCOBY separates and if there is an extra layer after removing the fresh one for a new batch, I just leave it or pull it out and compost it. I’m a bit lazy about it.

@@GrowCookPreserveWithKellyDawn That's not what I am asking. I have never seen anyone leave the SCOBY while 2nd fermenting. I was wondering why you did that? I saw a channel that wash and leave the scoby in honey after cutting. I am going to try that to see how it tastes.

@@hennesseyme9112 I've heard of some who dehydrate and eat it like fruit leather.

@@GrowCookPreserveWithKellyDawn I think I will pass on the fruit leather 😁😁🤐🤐

@@hennesseyme9112 I agree! 😂

@@Nicnred welcome and thanks for subscribing! It seems pretty daunting to start but it’s so rewarding! And the learning never ends.

Thank you so much for your kind words and for subscribing! It's inspiring to hear about your gardening and canning adventures-keep going! I learn something new each year and I love it. If you have any video topics or recipes you'd like to see, I’d love to hear your ideas. Happy gardening!

@@jenharrell65 thanks! I’ve always wanted to try it. It’s so good.

@@madunicorn7621 Thanks for the feedback and support! I would love to see more engagement!

I had a big yellow tomato on my BLT for lunch today. So juicy the bread fell apart!

@@GrowCookPreserveWithKellyDawn Now I want a blt. SMH

@@percynorris2498 😂

For this ketchup, I used San Marzano, Speckled Roman, and Costoluto Genovese. I grow all heirloom varieties--Cherokee Purple, Brandywine (pink and yellow), Rainbow, Azoychka, Amana Orange, Green Zebra, Black Krim, Big White, and a few others. I did both long and short videos on growing them and saving seeds a few weeks ago.

@@Pumpkin562011 yes, that would work. I use glass baking dishes as well.

@@RUclipsUzername thanks! Fresh eggs, garden potatoes, and homemade black raspberry jam on that toast!

I was pleasantly surprised at just how good it was!

That's fantastic timing! I'm tickled to hear that my ketchup-making process came in handy just when you needed it. Can't wait to hear how your ketchup turns out. Thanks for sharing this serendipitous moment with me!

Hi! Thanks for your comment. I can see how it might look like tomato sauce-homemade ketchup often shares a similar appearance. Ketchup is typically defined as a sweet and tangy sauce made from tomatoes, vinegar, sugar, and spices. In my recipe, I included vinegar and sweeteners to give it that classic ketchup flavor. Glad you think it looks good!

Umm💅 You're reetodded

I couldn't agree more!

It's good stuff!

I wanted to preserve so it's shelf stable. I don't have bottles that can be water bath canned, but I would love that if they make it!

Ball has always had separate lids and bands, at least as long as I've been canning, anyway. The bands are reusable, but not the lids.

I've always got 2 or 3 jars fermenting! I'm in the middle of several hot sauces now.

@@GrowCookPreserveWithKellyDawn I've got a half gallon (2Liter) pickling crock full of hot banana peppers, garlic, and dill. And a gallon jar of red tomatoes 🍅 and garlic pickling right now. I don't grow much anymore. I used to pickle everything too, (radishes are awful) I even made my own rootbeer, tepache, and ginger ale. but also use to have 8 people on this family farm. It's just me and wiener dog now. She doesn't like pickles.

@@brandynpetersen8017 Glad to see you're making the most of what you have. I'm hoping to make some root beer. I have a sassafras sapling that I am coddling.

@@cabbagewater3377 it’s so good. I hope you enjoy it!!

@@lalliepillay8613 it is!

Great question! In lacto-fermentation, salt doesn’t actually kill the beneficial bacteria-it creates an environment that favors their growth while inhibiting harmful bacteria. The salt draws moisture out of the vegetables, creating a brine that supports the good bacteria, like Lactobacillus, which thrive in salty, anaerobic environments. Harmful bacteria generally can’t survive in this environment, which is why salt is key to safe fermentation. So, the beneficial bacteria not only survive, but multiply during the process!

@@alvinjoseph8724 I’ve had it happen at least a half dozen times. One of which is my strongest hives that casts a couple swarms each year and plenty of honey.

@@IScreamedWolf it is!!

@@jenharrell65 two? Did you like them both? I’ve always been curious.

We liked them both, but everyone agreed that one was the winner - the recipe from the Ball Book. Perhaps next year I'll try more recipes!

I just added it to the description. I meant to add it earlier and I forgot--thanks for the reminder! Let me know if you make it!

@@Sam.2zo they are so good!

Great vid!! I feel like ketchup is one of the most challenging things to make from scratch because we all have our fave store bought ketchups we've been eating since we were kids. Ketchup is a big nostalgia food. One of the other YT homesteaders was saying that her kids just don't like her homemade ketchup and prefer Aldi's. Lol. 😂

@@freeinghumanitynow Thanks! I think that's why I always put it off. I really like it--it's close to our regular organic Heinz.

@@denisebernal9114 I ordered it from Amazon: amzn.to/3Zxfv7S

If you water bath can the sauce following the instructions in the Ball Book, the guidelines are 18 months, but it could last longer. Following safe canning recommendations is very important to prevent botulism.

Thank you so much! That made me smile. I use a sauce like this, then add fresh or dried herbs and garlic for a simple pasta sauce either before canning or when I make the pasta.

I've done it both ways. It all depends on what we like best for ourselves. It all works though! ♥

Nice! We’ll have to do some trading!

I agree! And the roasted flavor is just so good!

You can use an immersion blender in the pot or transfer to a blender or food processor. Then you could use a spatula to press through a fine mesh strainer to remove any chunks. Or if you want remove the skins first, you can plunge the tomatoes in boiling water then cold water to loosen and they slip off. I hardly ever do that any more because it makes such a mess and adds a lot of steam in the house. I have an older video showing that method. I'm always changing things up.

Another option is to remove skins, split, roast in crock pot on low overnight. Jar up and water bath. Easy peasy. TY

@@alexagnzlz I don’t know, but I’m sure glad you’re here!

@@jenharrell65 so do I!

Those are the *Speckled Roman* and I am in love with their flavor! I'm planting more next year!

@@GrowCookPreserveWithKellyDawn Thank you for the info! I'm going to have to try & find seeds online to plant. They look amazing!!!!❤️❤️❤️

@@jentealwaves I ordered these from Mary’s Heirloom Seeds!

I have been wanting to try fermented bruschetta!

@@GrowCookPreserveWithKellyDawn I do the tomatos for about 3 days with a 2.5% salt no brine (they make there own). Then I ferment the garlic in the left over juice from the tomatoes

@@dargo1183 great idea. Thanks for the tip!

@@GrowCookPreserveWithKellyDawn np anytime I've been fermenting for years