Try opening both the top and bottom of the tomato paste. Remove the top lid and then use the bottom lid to push the paste out of the can. The bottom lid scrapes the inside wall of the can. This eliminates waste and saves time.
This video about picante sauce & water bath canning is by far the best and most informative clip I've ever seen! Thank you for your enthusiasm, knowledge, and beautiful face & voice❤❤❤❤🥰 I am 76 years young 4th generation Texan with hot sauce in my blood. I received the big Ball Blue book as a gift and still use my copy of the original Ball Blue Book I got from my grandmother. I've been growing (organic) & canning for over 60 years & my husband and I really appreciate Y'all Y'all
Kevin and Rachel (at Hidden Heights Farm RUclips channel) freeze dried some of their Salsa as well as canned some. They reconstitued some just to see how they liked it. They said the whole family liked the freeze dried better than the canned. They said it seemed to enhance the flavor. You should give it a try and see what you guys think. I'd be interested to hear what you think.
I'm really happy that you show how real lives affects your life because I'm a disabled vet and I could not do all that work at once so your showing that it's okay to put it all in the fridge and finishing the next day means a lot to me. It helps me to not feel bad doing things in stages.
I put my tomatoes in a large roaster pan and put in the oven to skin them. the peels Come off easily, and the tomatoes don't get waterlogged like boiling does. In the oven the flavor deepens further.
Hello and Good Morning Sarah, Kevin and Subscriber Friends. I watch all your videos but Saturday mornings are by far my favorite because I get to watch first thing in the morning. A great way to start my day. Thank you for sharing your journey. Take care and God Bless!
I have a Ball Blue Book (edition 27; copyright 1963) that belonged to my grandmother. It is much smaller than the book you have but I have been using this book for all of my adult life. (I am 70 now) I just wanted to jump on here to tell you how much I (we all) appreciate your canning & cooking videos. Thank you!
Sara, my gosh you look so healthy and are glowing! Can you please share more about your keto journey? I'm starting tomorrow and am so encouraged seeing you and Kevin do so well with it.
Sarah i just wanted to say thank you! You were the first person to show me how to water bath can three years ago. If it wasnt dor your detailed descriptions on how to do it i dont thing that I would have continued! A heartfelt thank you! Cindy from a small town in eastern Ontario Canada!
Sarah, we do a roasted salsa...the same veggies, but we make each salsa different with the choice of hot peppers. One salsa is habanero, another is jalapeno, and a spicy sweet pepper and so on. We roast everything, tomatoes, onions, garlic and the peppers all separately. The roasted taste is wonderful. For the hot peppers we have a camping stove outside and do them outside because the hot peppers can burn your eyes and throat. The wonderful aroma makes your mouth water, but it can cause some to cry or cough. Crazy right? But the taste is amazing. It's the same recipe you are using Sarah but roasted. We went to Mexico about ten years ago to visit family and my cousins taught us this recipe. And yes, they do have outdoor kitchens that they use year around. Learned so much while we were there. GOD continue to bless you and your family, in Jesus Christ Amen. Love to all.
I absolutely love how organized you are and how detailed you are in your videos - even giving us alternative set-ups and steps that we can try even if you dont use them! Excellent instruction videos!
Both turned out beautifully. I'm not a spicy gal and I like chunky salsa,but I love how you make food the way that your family prefers. I would love to be able to see a taste test when Kevin tries it. 😊
Sarah I have the same ball canning book and I love mine. I just never thought about blending it up to make picante sauce. My son would love it like that better because he doesn’t like the texture of tomatoes, onions or peppers. Thanks for sharing your experience with us, I appreciate all you do.
My nephew put all the veggies on his grill and roasted them smoked . Omg that A game changer. Put foil under your grate to catch any juice dripping down. Close and slowly smoke the tomatoes, celery, garlic, onions, peppers ect. We cored the tomatoes and seeded bell peppers. When there done the peelers will slip right off. Then when done proceed smacking picante/ salsa! Yum
Hi Sarah, I just put my scalded tomatoes on a large sheet pan, one layer, and by the time I get a tray full the end I started with is cool enough to peel. Saves the mess of a cold water bath and keeps the tomatoes nicer when cold packing tomato halves. Also if you are chopping them for something they are less wet and squishy.❤
Thanks guys! From fellow Low-Carb/Intermittent Fasting folks. If you're making it for your family, we trust it's great for us too! Appreciate you both!
Sarah - I do dehydrate my tomato peels, but I dehydrate oregano , thyme, and basil at the same time. I then powder it all together and I have seasoned powder that I can use to thicken my pizza sauce and spaghetti sauce! I just love to find time savers!
Great job Sarah on your canning of Picante Sauce/Salsa. Thanks for the great tip about the emersion blender to thin down the salsa too. Always enjoy watching you fill the pantry with canned goods from your garden. Stay safe and keep up the great videos and fun you share with us. Fred.
I just saw a Facebook post from someone who got ahold of some discarded trays from a bakery. They were plastic, easily sanitized, and shallow...perfect for storing tomatoes. At the end of the season, they put a tray of overripe fruit on top and covered a stack of green tomatoes with a plastic tarp. As the ethylene gas from the fruit accumulated, the tomatoes finished ripening.
I enjoy the satisfaction of canning, but don't have the opportunity to do it anymore. Thanks for taking me along on your canning session. Beautiful jars of canned food!
Hello Rach!!! I was just catching up on my videos while eating my breakfast. This video goes perfect with my breakfast as I put picante sauce on my sausage,egg& cheese scramble. I had a tip or thought for you. We can as well. When we can our tomatoes we do most of the same steps. Where we differ is we boil water and pour it over a sink full of the tomatoes and pull them as soon as the peel starts to release and sometimes we put them in the other side of the sink in cold water. Or we set aside to cool a little. Cuts down on the heat & dishes.
Nice to see you preserving again....I don't mind you canning same recipes too.... love watching you prepare the gardens, growing and harvesting over and over again.
I really liked your about your husband liking the consistency of restaurant salsa. You said you were going to make it that way, because that's what he likes. That is so sweet and shows a strong relationship.
I love my chop wizard too, I use it all the time. I even went and got a second one on the chance that something happened to my first one, this way I will always have my favourite tool handy.
To save even more time, I've learned to use a food processor directly after coring the tomatoes.. Blitz, and then all those skins are chopped up fine and is just added pulp to my stewed tomatoes. For chunky salsa, I blitz half the tomatoes and dice the rest, it gives a better consistency than dicing alone. Now for ketchup or something I want just tomato juice and no pulp, I put that through my Kitchen Aid applesauce maker attachment. That attachment is a game changer for applesauce making too!. I definitely need to get one of those tomato corer tools and the dicer thingy. Thanks for posting!
I dehydrate all the skins and run them through my grinder, makes a great tomato powder I use in soups, I sometimes add herbs and spices to use as a seasoning.
Good ☕️☕️ Morning Kevin & Sarah,the tomatoes are beautiful.I so enjoy watching & learning from you both.Have a wonderful week.I love making salsa for my family.🍅🫑🥒🌽🌶️
Thank you so much for posting this video showing us step-by-step instructions for Picante sauce. I will try this one year. We do like the chunky salsa very well.
I got to make and can wild blackberry rhubarb jelly and it turned out great! It's the first time I did waterbath canning by myself and I just used a stockpot with a washcloth in the bottom to prevent clinking. I was so nervous that i was going to mess up and am so proud, even though it was only 3 jars in the end.
The picante looks wonderful! I like mine with just a little kick of pepper hotness so I usually remove most of the seeds. One of my friends told me yesterday that a lot of the vinegar is now only 4% acidity instead of 5% so I guess we now need to pay attention to that for canning.
Yes I bought some great value vinegar and I made sure it said 5% and I had put 1/4 cup in my canner and it is not even 4%. I have lime scale on all my jars and my brand new pesto canner.
Im just a couple minutes in and i can tell this is a great video. Especially for those of us who get put off on prepping etc because we dont have time.
Sarah.. I enjoyed watching your video about making picante salsa. I noticed you using tomato paste. I watched you scoop the paste out of the cans and thought I would share with you a tip that someone gave me for easy removal of tomato paste from the cans.. when you have opened one end of the can.. using a hand held can opener, open the other end of the can and push the paste through the can with the lid from the bottom of the can that you have just opened.. easy peasy.. the paste pushes smoothly out of the can with almost no waste. Keep your videos going.. you are GREAT! .. Elaine B.
Those look awesome. The guys’s stomachs must be cauterized with all the spice they eat with that salsa. Lol Enjoy! 😆💜 Ok, so, what is the difference between salsa and picante sauce?
I know how Kevin loves his tomatoes. I had planted 2 I purchased on line years ago. 3 plants $20 which was huge amt for seedlings.They were called teaspoon tomatoes. I would send you a pic but I don't know how. Let them over winter in my hot house where their were planted and reseeded next year.
I absolutely LOVE produce boxes. I recieve numerous produce boxes when I get donations from a gentleman that brings them to my apartment complex. I make what you are calling picante sauce as my pasta sauce and then I can it after I put through an immersion blend because my daughters have sensory issues. I, however, keep the skins in the sauce to make it taste mre tomatoey because I also often will add kale, spinach and zucchinis as well. All of this gives my sauce the extra zip to be used for tacos, burritoes, enchiladas as well as any pasta or pizza dishes. Thank you for sharing. I have that book and that is exactly the recipe I use (with my own additions) as I said earlier. Will you be participating in the every bit counts challenge this year as well?
Your family is going to love it! My DS lived in Mexico for a bit and they blend all of their "salsas." I also prefer picante to chunky salsa every time.
Girl, you wouldn't want to mix those two up! Looks beautiful. I am still harvesting my determinate tomatoes. I don't have anything like the quantity you do, but hubby will eat a bowl full at a times, so my preserving will be minor! My heart tomatoes are just starting to turn. They are more of a sauce tomato, with minimal seeds, but I use them for slicers and they are HUGE, this year.
just a quick shout when boiling/chilling the tomatoes, use a large tamale steamer with the top basket for the boiling water, and 5 gallon bucket that the steamer basket will fit into, for the chill water. just plunge whole basket into the boiling water, then pull whole basket and plunge into cold water. much faster, simpler, and no burns.
Sarah can I still use these recipes to Pressure cann without blending them up ? Both of these picante sauces look aoooo amazing, thank you for sharing all that you do
Sarah I like your ladle, it hangs on the edge of your pot that's kewl. thnx for sharing. I still haven't gotten my first tomato for this yr. Oh my cherry tomato plant from last yr. I saved a sucker and over-wintered it with 3 of my jalapeno plants, ha been putting out cherry tomatoes almost daily and I love em.
That looks great Sarah! One checked off the list! I have my boiled tomatoes in the fridge waiting for me to have enough energy to finish it up. I plan to make plain tomatoes sauce because is more versatile for me! Blessings 🙏💞
Try opening both the top and bottom of the tomato paste. Remove the top lid and then use the bottom lid to push the paste out of the can. The bottom lid scrapes the inside wall of the can. This eliminates waste and saves time.
🤯 that’s brilliant!
That's what I do. Easy!
I used to do this until I got a new can opener. The way it cuts doesn’t allow me to do it that way anymore.
@peekmeone, that way you can leave the tops in the can & flatten them so they take up less space in the recycle bin?
Nice new Kitchen
"That's the way Kevin likes it and I want him to be happy."😊 I love you two. I love how kind you are to each orher. Take care and God bless.❤
This video about picante sauce & water bath canning is by far the best and most informative clip I've ever seen! Thank you for your enthusiasm, knowledge, and beautiful face & voice❤❤❤❤🥰 I am 76 years young 4th generation Texan with hot sauce in my blood. I received the big Ball Blue book as a gift and still use my copy of the original Ball Blue Book I got from my grandmother. I've been growing (organic) & canning for over 60 years & my husband and I really appreciate Y'all Y'all
Kevin and Rachel (at Hidden Heights Farm RUclips channel) freeze dried some of their Salsa as well as canned some. They reconstitued some just to see how they liked it. They said the whole family liked the freeze dried better than the canned. They said it seemed to enhance the flavor. You should give it a try and see what you guys think. I'd be interested to hear what you think.
I'm really happy that you show how real lives affects your life because I'm a disabled vet and I could not do all that work at once so your showing that it's okay to put it all in the fridge and finishing the next day means a lot to me. It helps me to not feel bad doing things in stages.
I put my tomatoes in a large roaster pan and put in the oven to skin them. the peels Come off easily, and the tomatoes don't get waterlogged like boiling does. In the oven the flavor deepens further.
Hello and Good Morning Sarah, Kevin and Subscriber Friends. I watch all your videos but Saturday mornings are by far my favorite because I get to watch first thing in the morning. A great way to start my day. Thank you for sharing your journey. Take care and God Bless!
I have a Ball Blue Book (edition 27; copyright 1963) that belonged to my grandmother. It is much smaller than the book you have but I have been using this book for all of my adult life. (I am 70 now)
I just wanted to jump on here to tell you how much I (we all) appreciate your canning & cooking videos. Thank you!
Sarah your looking younger and younger! Love all the videos, thank you for that.❤
I was thinking the very same thing. That girl has beautiful skin… she is ageless! (And I love her sweet dimples 😊)
Sara, my gosh you look so healthy and are glowing! Can you please share more about your keto journey? I'm starting tomorrow and am so encouraged seeing you and Kevin do so well with it.
I would love to see some Keto recipes too!!
Such a great teacher!!😊
Kevin is a blessed man! Picante sauce just the way he likes it.👌
Sarah i just wanted to say thank you!
You were the first person to show me how to water bath can three years ago.
If it wasnt dor your detailed descriptions on how to do it i dont thing that I would have continued!
A heartfelt thank you! Cindy from a small town in eastern Ontario Canada!
Sarah, we do a roasted salsa...the same veggies, but we make each salsa different with the choice of hot peppers. One salsa is habanero, another is jalapeno, and a spicy sweet pepper and so on. We roast everything, tomatoes, onions, garlic and the peppers all separately. The roasted taste is wonderful. For the hot peppers we have a camping stove outside and do them outside because the hot peppers can burn your eyes and throat. The wonderful aroma makes your mouth water, but it can cause some to cry or cough. Crazy right? But the taste is amazing. It's the same recipe you are using Sarah but roasted. We went to Mexico about ten years ago to visit family and my cousins taught us this recipe. And yes, they do have outdoor kitchens that they use year around. Learned so much while we were there. GOD continue to bless you and your family, in Jesus Christ Amen. Love to all.
Congratulations Sarah very fantastic process
Thank you Sarah for the tomatoes recipe! ! By the way your shirt looks fabulous on you 😊
I absolutely love how organized you are and how detailed you are in your videos - even giving us alternative set-ups and steps that we can try even if you dont use them!
Excellent instruction videos!
Both turned out beautifully. I'm not a spicy gal and I like chunky salsa,but I love how you make food the way that your family prefers. I would love to be able to see a taste test when Kevin tries it. 😊
I dehydrate my tomato skins for tomato paste. It’s so good!
i choose the joy of watching Sarah cooking in the kitchen 😁
I want to say it’s used to take the tops off of strawberries 😊. At least that’s what we use ours for lol.
yeah and i think it's just called a "corer" at least that's what we always called it.
Sarah I have the same ball canning book and I love mine. I just never thought about blending it up to make picante sauce. My son would love it like that better because he doesn’t like the texture of tomatoes, onions or peppers. Thanks for sharing your experience with us, I appreciate all you do.
My nephew put all the veggies on his grill and roasted them smoked . Omg that A game changer. Put foil under your grate to catch any juice dripping down. Close and slowly smoke the tomatoes, celery, garlic, onions, peppers ect. We cored the tomatoes and seeded bell peppers. When there done the peelers will slip right off. Then when done proceed smacking picante/ salsa! Yum
Hi Sarah, I just put my scalded tomatoes on a large sheet pan, one layer, and by the time I get a tray full the end I started with is cool enough to peel. Saves the mess of a cold water bath and keeps the tomatoes nicer when cold packing tomato halves. Also if you are chopping them for something they are less wet and squishy.❤
I can't wait for our tomatoes to start turning and ripening. Just started to harvest some stuff. I live in Minnesota
I now freeze my tomatoes when I don’t have time to process them. When I defrost them the skins slip right off!
Another great tutorial from LTH University. I appreciate you both!
Thanks guys! From fellow Low-Carb/Intermittent Fasting folks. If you're making it for your family, we trust it's great for us too! Appreciate you both!
We LOVE the fresh veg. Salsa recipe, and that book!! So great!! And no added sugar!!!
Love seeing you canning again in your new kitchen! You teach so well Sarah, I share your videos for that reason!
Sarah - I do dehydrate my tomato peels, but I dehydrate oregano , thyme, and basil at the same time. I then powder it all together and I have seasoned powder that I can use to thicken my pizza sauce and spaghetti sauce! I just love to find time savers!
Sarah I love the step by step in canning. You make it easy to understand. Thank you. I love y'all's new kitchen ❤
Such beautiful jars for your shelves! You do a great job teaching us how to preserve our foods, thank you!
Made my eyes water just looking at that picante sauce!
Great job Sarah on your canning of Picante Sauce/Salsa. Thanks for the great tip about the emersion blender to thin down the salsa too. Always enjoy watching you fill the pantry with canned goods from your garden. Stay safe and keep up the great videos and fun you share with us. Fred.
I love your canning tutorials Sarah, and you've totally inspired me to put up some salsa this year! :)
I just saw a Facebook post from someone who got ahold of some discarded trays from a bakery. They were plastic, easily sanitized, and shallow...perfect for storing tomatoes. At the end of the season, they put a tray of overripe fruit on top and covered a stack of green tomatoes with a plastic tarp. As the ethylene gas from the fruit accumulated, the tomatoes finished ripening.
If you freeze the cored tomatoes, the skins slip right off when they are fully defrosted. No pots of boiling water!
Thanks for all your inspiration. I love your ladle! Thanks again.
Picante sauce is next in my kettle. Tuned in for a little refresher on the recipe. Thanks!
I enjoy the satisfaction of canning, but don't have the opportunity to do it anymore. Thanks for taking me along on your canning session. Beautiful jars of canned food!
Hello Rach!!! I was just catching up on my videos while eating my breakfast. This video goes perfect with my breakfast as I put picante sauce on my sausage,egg& cheese scramble. I had a tip or thought for you. We can as well. When we can our tomatoes we do most of the same steps. Where we differ is we boil water and pour it over a sink full of the tomatoes and pull them as soon as the peel starts to release and sometimes we put them in the other side of the sink in cold water. Or we set aside to cool a little. Cuts down on the heat & dishes.
I learned that the little stem remover was called a "tomato shark" useful for removing hulls from strawberries as well
I was looking forward to the taste tasting with Kevin
THANK YOU SARAH! You are my blessing ...
Nice to see you preserving again....I don't mind you canning same recipes too.... love watching you prepare the gardens, growing and harvesting over and over again.
Fannnnntastic, YUM! Great video!
Thank you for the video! Love the new ladle!
Thank you. I was just reading that recipe from the Ball book. You make it look simple.
Sarah, you are the BEST! Thank you for your clear instructions for canning this picante sauce.
Love your viedos!! Great recipes! GOD BLESS YOU AND YOURS!💕💕💕
I really liked your about your husband liking the consistency of restaurant salsa. You said you were going to make it that way, because that's what he likes. That is so sweet and shows a strong relationship.
Love it! I dehydrate my tomato skins and use them to enhance other recipes like pasta sauce or soups. It really makes a difference in the end result.
I love your canning tutorials, Have you made peach salsa my kids want some but never made it before. Thanks for a great video.
Looks delicious! Thank you for the video!
I'm trying salsa this year, so I'm watching and learning!!
Good afternoon! These sounds yummy!!
Love your shortcuts - no x cuts and no ice.
Thanks for the encouragement to keep on-keeping on! 😄😄
I love my chop wizard too, I use it all the time.
I even went and got a second one on the chance that something happened to my first one, this way I will always have my favourite tool handy.
To save even more time, I've learned to use a food processor directly after coring the tomatoes.. Blitz, and then all those skins are chopped up fine and is just added pulp to my stewed tomatoes. For chunky salsa, I blitz half the tomatoes and dice the rest, it gives a better consistency than dicing alone. Now for ketchup or something I want just tomato juice and no pulp, I put that through my Kitchen Aid applesauce maker attachment. That attachment is a game changer for applesauce making too!. I definitely need to get one of those tomato corer tools and the dicer thingy. Thanks for posting!
I always leave the skins on, too. But I leave mine a little chunky too.
I dehydrate all the skins and run them through my grinder, makes a great tomato powder I use in soups, I sometimes add herbs and spices to use as a seasoning.
Good ☕️☕️ Morning Kevin & Sarah,the tomatoes are beautiful.I so enjoy watching & learning from you both.Have a wonderful week.I love making salsa for my family.🍅🫑🥒🌽🌶️
Thank you so much for posting this video showing us step-by-step instructions for Picante sauce. I will try this one year. We do like the chunky salsa very well.
God bless your family
Thanks Sarah!
Great canning session! Thank you for sharing
I got to make and can wild blackberry rhubarb jelly and it turned out great! It's the first time I did waterbath canning by myself and I just used a stockpot with a washcloth in the bottom to prevent clinking. I was so nervous that i was going to mess up and am so proud, even though it was only 3 jars in the end.
Thanks .. after we finish we put out side
“That’s what he wants, and I want to make him happy” I love the smile you had when you said that!
Living Ephesians 5! ❤️
Great tutorial! And Sarah, you look fantastic!
The picante looks wonderful! I like mine with just a little kick of pepper hotness so I usually remove most of the seeds. One of my friends told me yesterday that a lot of the vinegar is now only 4% acidity instead of 5% so I guess we now need to pay attention to that for canning.
Yes I bought some great value vinegar and I made sure it said 5% and I had put 1/4 cup in my canner and it is not even 4%. I have lime scale on all my jars and my brand new pesto canner.
I use the sameasta spoon/fork. It is very useful. Not just for pasta. I lower eggs into boiling water with it.
Gotta have my chunks!! Yummmm
That looks so good. I can not wait until my tomatoes turn red!
Im just a couple minutes in and i can tell this is a great video. Especially for those of us who get put off on prepping etc because we dont have time.
Sarah.. I enjoyed watching your video about making picante salsa. I noticed you using tomato paste. I watched you scoop the paste out of the cans and thought I would share with you a tip that someone gave me for easy removal of tomato paste from the cans.. when you have opened one end of the can.. using a hand held can opener, open the other end of the can and push the paste through the can with the lid from the bottom of the can that you have just opened.. easy peasy.. the paste pushes smoothly out of the can with almost no waste. Keep your videos going.. you are GREAT! .. Elaine B.
Those look awesome. The guys’s stomachs must be cauterized with all the spice they eat with that salsa. Lol Enjoy! 😆💜
Ok, so, what is the difference between salsa and picante sauce?
I'm betting they never have worms, at the very least. Yikes! LOL
Valuable resource! Thank you!
I know how Kevin loves his tomatoes. I had planted 2 I purchased on line years ago. 3 plants $20 which was huge amt for seedlings.They were called teaspoon tomatoes.
I would send you a pic but I don't know how. Let them over winter in my hot house where their were planted and reseeded next year.
Yum!! Thank You Sarah!!🍅🫑🧅😋
I always blend salsas when canning, it makes for such a better consistency.
Thank you for sharing dear Sister Sarah. God Bless you all in Love. Maranatha !
Sarah you look great! Thank you for another great video💕
I absolutely LOVE produce boxes. I recieve numerous produce boxes when I get donations from a gentleman that brings them to my apartment complex. I make what you are calling picante sauce as my pasta sauce and then I can it after I put through an immersion blend because my daughters have sensory issues. I, however, keep the skins in the sauce to make it taste mre tomatoey because I also often will add kale, spinach and zucchinis as well. All of this gives my sauce the extra zip to be used for tacos, burritoes, enchiladas as well as any pasta or pizza dishes. Thank you for sharing. I have that book and that is exactly the recipe I use (with my own additions) as I said earlier. Will you be participating in the every bit counts challenge this year as well?
Good morning
Nice job, Sarah!
Looks delicious.
Well done! God bless!
Your family is going to love it! My DS lived in Mexico for a bit and they blend all of their "salsas." I also prefer picante to chunky salsa every time.
Girl, you wouldn't want to mix those two up! Looks beautiful. I am still harvesting my determinate tomatoes. I don't have anything like the quantity you do, but hubby will eat a bowl full at a times, so my preserving will be minor! My heart tomatoes are just starting to turn. They are more of a sauce tomato, with minimal seeds, but I use them for slicers and they are HUGE, this year.
Hello Sarah. I love all your videos on everything you do on your Homestead. I was just wondering, have you ever made a chunky sauce before?
Looks amazing I can’t wait to try this!
I didn't ever skin them before, thanks for sharing
Thank you!
Love picante sauce....thanks for the recipes....
just a quick shout when boiling/chilling the tomatoes, use a large tamale steamer with the top basket for the boiling water, and 5 gallon bucket that the steamer basket will fit into, for the chill water. just plunge whole basket into the boiling water, then pull whole basket and plunge into cold water. much faster, simpler, and no burns.
Sarah can I still use these recipes to Pressure cann without blending them up ? Both of these picante sauces look aoooo amazing, thank you for sharing all that you do
Sarah I like your ladle, it hangs on the edge of your pot that's kewl. thnx for sharing. I still haven't gotten my first tomato for this yr. Oh my cherry tomato plant from last yr. I saved a sucker and over-wintered it with 3 of my jalapeno plants, ha been putting out cherry tomatoes almost daily and I love em.
That looks great Sarah! One checked off the list! I have my boiled tomatoes in the fridge waiting for me to have enough energy to finish it up. I plan to make plain tomatoes sauce because is more versatile for me! Blessings 🙏💞
The salsa turned out beautiful and looking forward to more cooking videos!