CANNING TOMATOES | In Their Own Juice | Homestead Pantry Staple
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- Опубликовано: 9 авг 2020
- This video is about Canning Homestead Tomatoes in Juice!! Here I show you how to preserve homegrown tomatoes in their own juice for use in favorite recipes. This process isn't hard, but it does take some time to get the job done. Well worth the effort though!! Thanks for taking the time to see how this process is done! These tomatoes can be used in soups, for making homemade tomato soup, stews, and homemade pasta sauce. We go through a lot of these canned tomatoes each year, so I tend to preserve them in large quantities.
Homemade CHILI Recipe | Delicious | EASY Comfort Food | Recipe in Description
• Homemade CHILI Soup Re...
Our canning process meets modern recommended methods. Check out this website, www.healthycanning.com/ for more information.
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#homesteading #prepper #canning 
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If you save those tomato skins, dehydrate them, and turn them into powder, there is a nutrition and flavor in them. Same goes for potato and onion skins. You can add them to soups, and it kinda works as a thickening agent also, with booming flavor!
Great idea! Thank you & blessings to you.
@@OutdoorsandCountryLiving You're truly welcome! Thanks for your wonderful videos! I subscribed so I will always see you in my feed. I can't wait to learn more from you! God Bless you also!!
Awesome idea!
❤😂😂😅
I like the way you "dig in", rather than being all prissy. Everyone is so hell bent on using utensils that are more trouble than help.
Lol, Amen! Thanks for leaving us a message. We wish you the best!
Grandma used what she had on hand. Like my mother did.
Well ma'am, with me being a mom at 16, owning my own home and land by 19......im so impressed by the way you have helped me learn how to save money by me just trying to learn how to jar the 29 tomato plants ive grown......me and my son love them. thank you
You’re a strong woman! I myself was a wife and mother at age 17. I learned how to grow our own food and preserve it at a young age as well. I’m happy that you’ve been able to preserve your tomatoes and enjoy using them. Keep at it, you will be so glad you did! May God bless you and your son in the days to come. Let me know if I can be of further help answering questions.
Blessings, LeeAnn
Wowowow29 plants!!! I’m impressed!!! I’ll not complain again!!😁
congratulations on your strength given to by God and achieved by you !
It my first ever go at canning tomatoes, and I've watched several videos. But yours is by far the best explained and easiest way of doing it. You have a wonderful personality and are a good teacher. You have a new subscriber
Hello! It’s not rocket science is it?! Glad you found this video to be helpful. We’ve been canning tomatoes as well. So far this year, we’ve canned 82 quarts. Looking forward to fall and winter soups that will be made using the tomatoes. We appreciate you watching and leaving a message. Enjoy canning your tomatoes! Tip: allow jars to sit in hot water (with lid off of canner) for about 5 minutes after boiling is done and no longer bubbling. This will help reduce any potential siphoning. Let us know if you have further questions! Blessings to you and your family.
Step by step like your videos
@@phylliskomasinski4165 thanks for watching!
Thank u very good video. Me and my wife just started canning today.
Such an excellent point about coring the tomatoes first before blanching! Great video… love your style of teaching us this method ❤️❤️
Happy to help make preserving/canning a little less daunting.
Thank you so much for taking the time to show us your way of canning tomatoes. I love how you are just doing you ...
We have canned tomatoes as such for our entire 26 years of home canning without problems. We appreciate you watching and leaving a nice message.
Hi, thanks for your great tutorial on canning tomatoes. Your instructions were very easy to follow. This is my first time canning and I look forward to more tutorials from you on canning. Thanks
Happy to hear it has helped you! We have many canning videos, so you should be able to find something that interests you. We appreciate your feedback! Thank You!
I save the skins ! Put in oven to dry. Then I grind the peels. Have a nice tomato powder which I add to soups, chili.😁
Tomato powder is a very nice flavor enhancer. We usually slice and dehydrate small tomatoes to make it with but this is a great idea too, thanks for sharing.
Just canned tomatoes this way and was really pleased I really like videos cause I know youns always do things the healthy way and raise some of the biggest and best garden stuff without all the chemicals and produces much bigger and healthier produce
Happy to help and pass on to others how we preserve our homegrown garden produce to enjoy long term. Thanks for watching and commenting.
Can you put fresh basil in the jars
I love the chaotic canning. 🥰 It makes me feel like it's not so daunting.
Hi there! Canning shouldn’t seem intimidating or daunting, so don’t get overwhelmed with all the many ways people conquer it. Some are “by the book” canners and some aren’t.
I love this method. Have watch a lot of videos and like your method the most.
I sure wish I’d seen THIS before I wasted sooo much time yesterday. So happy to have found your channel❤️❤️
We’re happy that you are here!
Thank you for keeping it real. I can follow your instructions. Very simple.
Canning isn’t rocket science that some make it out to be. Relax and enjoy the process! We appreciate your kindness.
This year a lot of my tomatoes have busted because of all the rain. Rather then discarding the split ones. I put the busted ones on a tray because some needed another day or two to ripen. In an effort to protect from spoiling l salted them down .Two days later I canned them .Seemed to have worked!
Glad they didn't go to waste! Great tip, thanks for sharing.
I have lots of tomatoes.is been so helpful your way to do it.I appreciate your easy explanation.
Enjoyed your video, great job 🤗
Very helpful! Thank you!
Thank-you for the excellent and informative video. This is my first attempt at canning tomatoes and your method looks perfect! Cannot wait to have some fresh canned tomatoes this winter!
You’re welcome and thank you for watching! We canned 136 quarts of tomatoes this year. Some good soup material!
Wow, Your good must be huge! I appreciate you!
@@heatherlambert8660 we have a few different garden plots that we use to grow our food. Planted around 40 tomato plants this year. Thanks for watching. You’re sweet!
Thank you for all the help I made 15 jars with of tomatoes you are the best in my eyes first time ever ever think of step by step book god bless you and your family
You’re welcome! Glad to be of help to you. May God bless you and yours as well. A book…it’s crossed our minds.
@@OutdoorsandCountryLiving do and send me a copy of it
@@OutdoorsandCountryLiving what are you waiting for
Well-instructed video. Thanks for the video! This is our third year gardening, but first-year canning. Thanks for the tutorial.
Thank you for leaving us a nice message. We’ve been canning for 26 years now, let us know how we can be of help to you.
I love how you teach how too and very neat of doing it
I’ve watched almost all your canning videos and I just loved the way you so calmly go through the process! Thank you! I was wondering if u have a video on canning sweet potatoes?
You’re welcome and thanks for your kind words. I do not currently have a video on canning sweet potatoes but plan to make one in the future.
How did you lift the jars out without burning yourself. It looked like the handles were under the water too.
Thank you, You really helped me out.
You’re welcome! Happy to help. We appreciate you watching and leaving a message. May God bless you!
Excellent and helpful thank you
You’re welcome and thank you for watching!
I made salsa today :) loved your video watching it between making my salsa :)
Do you make mild or hot salsa? We’re spicy salsa lovers. Thank you for watching!
I ❤ your outfit & Great Canning tips 🙂
Thank you so much
I’m new to canning. Going to do my first ever canning tomato’s. I’m really nervous . This video was very helpful.
Oh, don’t be nervous. Relax, take a deep breath, and enjoy it. It’s not a sprint, so take your time.
nice video thanks
cutting board over a baking sheet with a towel under😊
Blessings, we are new to your channel and are binge watching your videos. Truly enjoying ourselves, and learning a lot. Curious to where you purchased your Ball Stock Pots, if you don't mind me asking? Thank you for caring and sharing your wisdom.
We purchased our Ball Stainless Steel Water Bath Canners from Amazon several years ago. We have also noticed them at other retailers as well. They are very durable canners. We have 2 of them and have been satisfied with their quality.
@OutdoorsandCountryLiving Awesome, we will try to locate them. Thanks for the quick response. Hv a Blessed day.
Short, sweet and clearly explained. Did my first batch today. Was a little freaked out when I saw a 1/4 inch bubble on the side and no air at the top. But seems that will be ok as long as it sealed and I can shake it up later. Thanks. Update. They turned out great!
They will be just fine! Thanks for watching and letting us know you made them. Take care!
I have just finished blanching and peeling and chopping 7 quarts worth of tomatoes (although I could only fit 6 jars into my new Harvest canner) and I am pooped. How do you look so young and fresh? Not fair. I was checking around for vids on timing as I found the nchfp very confusing about times and found your channel. That is exactly what I did, and I am now waiting for the water in my canner to come to a boil and then I will time it for 45 minutes. Tomorrow I will finish the rest of the tomatoes, and since it is only 45 minutes, I think I will steam can them. Lovely vid. Thank you.
Canning is a lot of work but well worth the effort! When you’re eating homemade soups and other things when the snow is flying (pending you live where this happens), you’ll be singing praises and be so glad you did this. Keep chugging along!
It's more of an age thing. I have been canning tomatoes for nearly 60 years, started helping my Mom when I was about 13. And the rules have been changing. Used to be we peeled the toms, packed them into jars, added the salt and waterbathed them. Now its added juice, added water, head space, citric acid or lemon juice or vinegar and jump through more and more hoops. And it's the price of the goods. I got a bushel of toms at the market for $15. With the price of a can of tomatoes in the grocery store reaching $1.79, as far as I'm concerned the 7 quarts I have already done pays for the tomatoes. The rest is gravy. I'm even thinking about doing up some RoTel, except I ran out of jars, and when I look at my pantry I am shaking my head about buying more pint jars. We should just eat our way back to an inventory of empty jars.
Your talents and hard work are going to come in very handy over the next few years.@@OutdoorsandCountryLiving
Should have let them sit in the water for about 5 minutes or so THEN lift and let them sit again 5 minutes to get used to the air around them. Btw, you have the most honest, innocent, and humble smile. I love your videos.
Thank you for your kind words.
I have to improvise since i dont have a rack. After letting them sit 5 min in water how would you suggest i raise them 1/2 way to let them get used to the air? Thank you
@@amc2510 Let them sit for 10 minutes without canner lid on, then get them out. Could also hold each jar with a jar lifter halfway before completely removing.
@@amc2510 Definitely.
Would recommend using something none metal to debubbling as a knife could cause your jar to break. Chop sticks are great or a plastic utensil.
Thank you for watching and for the tip. Have a great weekend.
Thanks for the video. Can you share info on your portable burner and how long to process pint jars. Thanks
Hi there! Pint sized (16 oz) mason jars are processed for 40 minutes in a water bath canner, quarts are processed for 45 minutes (as in the video). Be sure to add additional time depending on your elevation (anything above 1,000 feet). Notes in the video description for timing on elevation changes and portable burner information.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
@@OutdoorsandCountryLiving Thank you
I like the idea of canning this way, so easy. My question is do you have your burner set to high for the whole 45 minutes or do you reduce the heat at some point?
Hello! You need to keep a rolling boil in the water bath canner, so this may require adjusting the heat source as each can be different. Typically I keep mine on high the entire time. Thanks for watching!
Hi LeeAnn, first, I love watching your videos! You just have a lovely, down to earth and wholesome personality and I've learned so much from you. Question for you when you get a moment... Is the hot plate you use the same one you talk about on your website? I'm looking into getting one to make it easier on me. The space between my stovetop and hood sometimes makes it awkward when pulling the jars out of the canner. Thank you and may God bless!
Hello! Thank you for your kindness. Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
We have 2 of these burners and have had them for several years now. No regrets! They heat our All American pressure canners just fine. Blessings!
@@OutdoorsandCountryLiving thank you so much! I'll check that out. Canning tomatoes today. Thanks again!
Hello, I'm a new subscriber, thank you for the videos. would you please tell me about your HOT PLATE used for the water bath canner? What is the name of it and where can I buy it, or any other one you recommend?
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We've had 2 of these burners for several years now. They both still work great. This and more information are found in the video descriptions. Click "more" under each video for additional information. Let us know if you have further questions, we're happy to help!
Small suggestion: put in the lemon juice (and salt if desired) before using the de-dubbling tool. Mixes it in.
Thanks for sharing your thoughts. With the tomatoes being in a boiling water bath canner for 45 minutes, it also mixes in quite nicely too. Everyone has their preferences and that’s okay too. Blessings!
It’s definitely a labor of love. I like those new canners. I am still using the enamel “granite wear” one. Why do you use the hot plates and not the stove? Is it the room on the stove? Looks good. That’s one thing I hadn’t done. I did make some pizza sauce a few weeks ago and I just froze it in zip lock bags. Oh and what’s the lemon juice do?
Hey there! Adding lemon juice to home canned tomatoes adds additional acidification which makes for a safer canning process no matter if you are using a water bath canner or pressure canner for processing. We have never had any issues as far as safety goes while canning and have never had a jar go bad using this method. As for the hot plates...they are just convenient and with the way I process using the kitchen sink, it’s just handy. We only have one power burner on our stove so the hot plates give extra surfaces for canners that our stove can’t handle having only one powerful burner. We often home can in large quantities so the hot plates allow multiple canners to be in use at the same time. Thanks for asking, good questions!! Thanks for watching!! Now, go can some tomatoes 😉
Outdoors and Country Living I hardly had any tomatoes come off the vine this year. I wish we had some to can. Do you prefer that water bath vs pressure cooker? I hardly use my pressure cooker. I like the hot plate idea. I might pick up a few of those too.
We have always used water bath canning for tomatoes and anything else that is acidic. We mostly pressure can beans, meats, broth, potatoes, and other foods that are of low acid content.
@@OutdoorsandCountryLiving Ahh see I need to do some reading. I knew there was a reason behind it. I always just looked up the item I am about to can before I do it to see what way is best.
Thank you. You made it look easy!!! Thee jars looked so delicious! Already! Where did you buy the container you canned in?
We use Ball stainless water bath canners, purchased from Amazon but they are available at other retailers too. Thank you for your kind comment.
@@OutdoorsandCountryLiving Hi, what quart size is the one you are using in the video here, thanks.
@@TelfordTrace the canner is 21-quart
Nice video! I have a question though. I want to try the cold pack method this year but I thought I had to water bath quarts for 85 minutes. It’s ok fir me to just do them for 45 minutes? Thank you !
45 minutes is plenty of time. We’ve canned tomatoes as such for 27 years now and they are great!
Great video! I just used the same method only the ball canning recipe I used called for 1 hour and 20 mins in the water bath. Seemed like a long time and I had quite a bit of siphoning. What recipe are you following? Thanks so much!
You’re right, that’s an awfully long time to process them. My Ball book says to process quarts for 1 hour 25 minutes. I’ve never gone by this. This is my own proven version of canning tomatoes. I’ve canned tomatoes like this for 26 years. This year I’ve canned 136 quarts of tomatoes! To prevent siphoning, after time is up in the canner, turn heat off and remove lid. Allow jars to remain in water for about 5-8 minutes before removing them. This helps prevent siphoning of the contents. Your Ball canning book includes this information in the “canning basics” section. This goes for all canning (water bath or pressure). Thanks for watching and asking! Let us know how we can help you succeed with canning.
@@OutdoorsandCountryLiving Yes they over kill the time so they know for sure it seals etc... so people that are new to it .... but old canners like you and I know better
@@edensgardenhouseseedcompan8547 Absolutely! Thanks for your input and confirmation!
Hey, I would like to ask you how long these tomatoes are preserved for...? Me too I liked your personality and the way you look straight right in the camera while explaining, it is really amazing!
They are processed in a water bath canner for 45 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal, but does happen from time to time. When in doubt, throw it out.
Thank you for your kind words. We pray God’s blessings for you and your family.
@@OutdoorsandCountryLiving 🤩 Wow I didn't expect such a quick and well detailed response, it is lovely...Thank you very much I receive those blessings with open arms I'm sure you too will be given the desires of your heart.
I fell in love with your background music melody plus this one ruclips.net/video/Lf52Ubiqc3c/видео.htmlsi=EJchuHXrN9p2WvKv Again much thanks to you, your husband and family.
We have had preserved tomatoes stay good for 3 or more years. Glass is also better than the cans in the store since the acid does not affect it.
@@KameraShy 😊 That is awesome, thank you.
Hi, you have answered so many questions on this, and so kindly. I loved the video. I'm a newby to canning. A little nervous of the process. I want to do this using smaller jars, as my family are health and fitness nuts and all make their own meals according to their meal plans from fitness instructors. If I use the small bar jars, how long would I need to put them in the canner for? Thanks.
Hi there! Pint sized (16 oz) mason jars are processed for 40 minutes in a water bath canner, quarts are processed for 45 minutes (as in the video). Be sure to add additional time depending on your elevation (anything above 1,000 feet). Notes in the video description for timing on elevation changes. We appreciate your feedback and question. Let us know how we can help you succeed with home canning. This is our 27th year of canning our own food. You’re going to love it!
And how much room do you leave at the top?
@@Kuthumi83 about an inch. Fill to the bottom of the jar neck.
Just follow this video and you can't go wrong. It is a clear, easy to follow description of the classic canning process. The process that I just did yesterday, for the second time in my life after a long hiatus. Came out fine.
Can you also tell me what kind of hot plate burner you use that heats well enough for a canner your size in video??
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
We purchased 2 of these electric burners several years ago and use them a lot for various homesteading projects. They withstand the weight of our All-American Pressure Canners without a doubt. No regrets!
i dice mine, as tiny as i can get them, that way they boil up nice and soupy, then you dont have to boil them in the jars and mess with that big pot
Thanks for watching!
Thank you for your video! Have you ever canned them in water instead of their own juice? Does it change the taste much? I'm new and learning. Your video was very helpful! I also wanted to ask where you got your large burner? We are looking for one so we don't have to use our glass top stove.
Hi there! We have never canned tomatoes in water, so we can't speak to how that would turn out. In all honesty, using water isn't necessary, as fresh-grown tomatoes are full of juice and easily produce plenty for canning purposes as I show in this video. We prefer a true tomato taste and using water would take away from this.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We have 2 of the portable burners and have used them for several years now. This and more information are found in the video description. Click "more" for the details.
@OutdoorsandCountryLiving thank you so much for responding
Hi, thanks so much for sharing this video. I’m brand new at canning and you made this so easy to follow. I have one question: how do you prepare your jars? Do you sterilize them? Or just wash them? Thanks so much!
@@CarolHall-y4b we simply use clean jars (washed). In all of our 28 years of home canning, we’ve never “sterilized” jars or lids. As long as they’re processed in a water bath canner or pressure canner for a minimum of 10 minutes, sterilization occurs during this process. I am a certified food handler and registered nurse who has worked in the operating room. Food safety and sterility are a priority for me.
Thank you so much!
Great video! Can I use the lemon juice from our lemon trees or does it have to be store bought lemon juice?
Fresh lemon juice is fine to use too. I’d utilize what you have and fresh tastes best anyway! Thanks for watching and asking!
@@OutdoorsandCountryLiving thank you 😊
How long would you recommend to water bath pint jars?
A trusted canning book of mine states to process pints for 40 minutes in a water bath canner.
Outdoors and Country Living I've never used a water bath method, only pressure canning. Does the water always have to be completely covering the jars? If so, if the water level drops during boiling, do you just add more hot water? Thanks.
Hi there! When water bath canning, you want to cover the jars with 1-2 inches of water. Utilizing the lid for a water bath canner during processing is essential to prevent evaporation of the water and to maintain a full rolling boil. In all my 26 years of home canning, I’ve never had to add water during water bath canning. We prefer water bath canning tomatoes versus pressure canning them.
@@OutdoorsandCountryLiving thank you. I want to try it because when I pressure can tomatoes they're just mushy. So I'm hoping this will result in a better texture. 😁
@@DisneyUpBoilerUp oh it definitely will! They are soft but still hold their shape fairly well unless you intentionally mash them. We use canned tomatoes as shown in the video for many things (pasta sauce, chunky tomato soup, chili, vegetable soup, goulash, Mexican dishes, etc.).
Your the best of all of them
Do you leave your rings on after cooling ready for the shelf? 💖💖🙏🙏💖💖
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
@@OutdoorsandCountryLiving Thank you
How high do you start your flame to boil ? Is it your stove set to high temp flame ?
As high as it will go. It takes a good bit to bring it to a boil, so you want to start off on the highest heat.
What type of burner is under the pot you are using for blanching? I like the idea of not having to use my stove for this process but I know the burner must be strong enough to handle the weight of a large pot.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
@@OutdoorsandCountryLiving Thank you for the information!
Thanks for asking. I was wondering the same. My stove is too small and doesn't have the horsepower to drive the large canner.
In the dish washer to sterilize the jars should you use soup in the matter how long should sterilize the jars 1 hour or 2. Or longer please answer
You only need to “sterilize” canning jars for foods processed less than 10 minutes (this is rare). Canning jars need not be sterilized beforehand when canning in a hot water bath or pressure canner for 10 minutes or longer. Simply use clean jars (washed by hand or in a dishwasher).
If you so desire to “sterilize” jars, here’s how: Put the jars right side up on the rack in a water bath canner. Fill canner and jars with hot (not boiling) water about 1 inch above the jars. Boil for 10 minutes. Drain and remove hot jars one at a time.
We do cold the pack method on everything we home can. Always have for the past 27 years without any problems.
Do you need to take the skins off if you use a vegetable mill?
If you’re using a food mill to purée the tomatoes, the skins are removed via that process and you do not need to remove the skins prior. If you want to can tomatoes as shown in this video, we recommend removing the skins.
If im only using pint sized jars, what do I reduce my time to?
40 minutes
Another question...we have a bountiful harvest of red potatoes this year....any suggestions on how to preserve them..we don't have a root cellar so need to do something with them...can..freeze..????...Thank you😊
You can store potatoes in a cool, dark place to eat them fresh (pantry floor, cabinet, wooden bin, cardboard box, etc.). Be sure if you are storing them for fresh eating, place them in a well-ventilated container and keep them away from light. Red potatoes don't tend to store as long as some other varieties. You can also preserve them via pressure canning. We have canned potatoes on our shelves and they are nice to create quick meals with.
What are your thoughts on electric canners?
They are probably fine. We prefer using ours on a gas or wood stove but that’s just how we have done it for so long. I think you would be fine but you are then tied to having to have electricity to run it. It’s better than nothing is what I would say. 😊
Good luck and let us know if we can help with any canning questions. Blessings!
Do u leave it at a rolling boil for the whole 45 minutes ?
Yes ma’am!
I want to skip the acid filler including the lemon juice it’s too much for my stomach!! Is that possible?
The additional acidity is added for safety and is not recommended to omit. Tomato acidity varies and needs to be balanced by adding it.
What heating element do you have you pot on heating water. I need to get one and I’m not sure which to buy. Thank you.
It is a Cadco/Broil King solid cast element burner in stainless housing. Purchased from Amazon. Approximately $147 ea. We have 2 of these burners and they sure are handy when canning. Thanks for watching!
@@OutdoorsandCountryLiving Exactly which model did you purchase. I want to make sure I get the element that is big enough in diameter to accommodate my Presto canner. Thank you! I know you are busy. I want the right one. I’m so frustrated with my gas stove. I can’t seem to find the sweet spot. My regulator if allowed to do a gentle hula will stop rocking about 20 min in. I don’t understand that. I need something that I can gently raise or lower the temp. Thank you so much. I enjoy your videos.
@@gardeninggptx Cadco PCR-1S professional cast iron range, stainless. 1500 watts. Commercial cooking appliance. $156.99 on Amazon as of today.
@@gardeninggptx I know on our gas stove, the power burner is only burner good for heating up our canners. A regular gas burner doesn’t do the trick.
@@OutdoorsandCountryLiving THANK YOU!
What brand hot plate are you using?
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Hello does the lemon juice or citric acid change the taste of the tomatoes
Hi there! No, taste isn’t altered by adding lemon juice or citric acid. It is used to balance the acidity as not all tomatoes are equal in acidity. It is crucial to do this step for safety of the canned tomatoes. Otherwise you could end up with spoiled tomatoes.
Once you do one batch do you have to wait to cool down the water to do another batch?
You can do that or what we do is swap the water for a fresh start. Just never put cold jars into hot water, they will break.
Do u ever mix pint and quart jars?
I do not ever mix pints with quarts due to different processing times for each size of jar, no matter what you’re canning.
What is the reason for lemon juice can you put other spices in and what spices do you suggest like for Chile first time in my life that I’ll do thus
Should the tops be tighten or loose
Hi there! The reason lemon juice is added when canning tomatoes is that additional acid is necessary due to varying degrees of natural acidity in tomatoes. Lemon juice or citric acid powder can be used to add more acidity.
As for adding other herbs/spices to the tomatoes, I personally would refrain from doing so, especially being new to canning tomatoes. Having a plain and versatile tomato product is more useful (in my experienced opinion) than having several different "seasoned" options. Isn't it just as easy to season as you cook? We use a lot of plain canned tomatoes for making various soups, pasta sauce (as we need it), Italian & Mexican dishes, etc. Hopefully, this will answer your questions. We thank you for watching. Let us know how we can help you succeed with canning!
Thank you one more? The metal rack inside the pot is it for just raise it after the process is done on both ends with the jars on it? I’m really new at this that’s ? I’m asking! You should have been a teacher
@@phylliskomasinski4165 the rack in the water bath canner is not only for lifting the jars out of the water but also keeps them off the bottom of the pot as to not break them during the boiling process. The rack allows water to get underneath the jars and prevents banging during boiling (thus no breakage). I was called to be a nurse! I am a registered nurse who serves patients in the operating room, but I suppose you could title me as a teacher of life skills here on this platform. Blessings to you - LeeAnn
@@phylliskomasinski4165 are you talking about the lids and bands?
Can you please let me know what the extra burner name you use.
Sure! Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
@@OutdoorsandCountryLiving Thank you for letting me know. I'll look that up right now.
Were the jars quqrts or pints?
Quarts
You make me nervous cutting in your hand. Could you put a cutting board across the pot you are adding them to, and then push them over the edge of the board into the pot as you go?
Lol..you could do that but I find it more time consuming and it causes tomato juice to run everywhere resulting in something else to stop and clean up in the process. I assure you that in the 27 years of canning tomatoes like this, I’ve never cut myself. Do what you find works best!
I find that lemon juice changes the taste of the tomatoes too much...I just use citric acid. Great video tho!
Use what you like! Thanks for watching
Is it necessary to add lemon juice before canning tomatoes?
Yes, definitely. Tomatoes vary in acidity levels and the lemon juice ensures there is a specific acidity in the jars.
Can you just use a deep pot with a lid instead of a water canning pot? I don’t want the extra expense
Yes, just be sure to put a towel or something on the bottom of the pot to prevent jars from breaking.
Do you wash the tomatoes first? Thanks
Yes, we normally wash all of our vegetables before canning. It helps to remove any dirt or debris on the surface. Hope this helps. Let us know if you have any other questions. Blessings!
How long can we store these canning?
We’re still eating on our 2020 canned tomatoes. FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Do we really have to peel off their skin?, I am asking because I have cherry tomatoes and your 1 big tomato is like my 4/5 of them... I won't survive peeling them.
You don’t have too but the skins are not always desired by some folks. It is up to you and your preference.
Try a batch and see how you like it.
Blessings!
@@OutdoorsandCountryLiving thanks, I love the skin and we do as the entire family 😎😇😊.
Why the lemon juice? Doesn't that change the flavor?
Lemon juice is added to canned tomatoes to increase their acidity, which prevents the growth of microorganisms. The pH of tomatoes can vary depending on the type and ripeness. Some tomato varieties have a pH of 5 or higher. Adding the recommended amount of lemon juice/citric acid lowers the pH of the tomatoes enough to allow for safe water bath canning. No flavor changes noted.
Why did you not put an X on the bottom of each to helpnthe skin come off?
By coring the tomatoes before putting them in the hot water to slip the skins, we find that cutting an “X” on the bottom isn’t necessary. The tomatoes will naturally develop slits in the skin when they are ready to remove from the pot of hot water and move into cold water. Just an extra step that we don’t find worth the effort. We hope that answers your question.
Is it always 45 minutes? I’m in high altitude 4574-5000.
Hi there! There are adjustments required for all canning times depending on the altitude you are at. These can be found online for both water bath canning and pressure canning. The following information is adjustment times for water bath canning: At 1,001 to 3,000 feet above sea level, increase processing time by 5 minutes. At 3,001 to 6,000 feet above sea level, increase processing time by 10 minutes. At 6,001 to 8,000 feet above sea level, increase processing time by 15 minutes. At 8,001 to 10,000 feet above sea level, increase processing time by 20 minutes. Such information can also be found in canning books. We hope this helps! Thanks for watching. You may find this link helpful www.bhg.com/recipes/how-to/preserving-canning/altitude-adjustments/
@@OutdoorsandCountryLiving - thanks. I saw 45 minutes and 85 minutes online. For the raw packed tomatoes. Then I looked in my preserving books. They said nothing about water bathing raw packed tomatoes. So, then I went to google and it said 85 minutes and add 5 minutes for every 1000 ft above sea level. So much conflicting info out there! I had 100# of homegrown tomatoes in my kitchen with more out in the garden. I have froze 4 gallon size bags and I water bath canned some pints a week ago for 45 minutes only. I’m thinking I need to throw those out 😩😭 they look wonderful and they sealed, but who wants botulism! I had to do something yesterday so, I boiled them for 110 minutes. It took a long time for the canner to get to a rolling boil too. Then I let them cool down in the water/canner for 45 minutes or so. I also did pints of juice and tomatoes for 110 minutes inside in a stainless steel pot. They all sealed (some before the boil) I hope they will have some flavor left! I mean everything has to be dead from that much boiling!
@@Sabbathissaturday if worried about your recent canning runs, just empty them out and reprocess as if starting from scratch. The food is not ruined if you do this shortly after the initial processing (akaik). I done this with most of my failures, as I always have another batch on the next day or two. But then I'm a bit of a rebel, and a PhD in microbiology. (Food that has been stood for weeks and months might be discarded.)
@@OutdoorsandCountryLiving did you get 2?i asked
@@phylliskomasinski4165 we received your questions and they were answered in another comment. Thanks!
freeze the tomatoes, after they thaw it is so easy yo take the skin off
Agree, but when they are all ripening at once and you normally can 130+ quarts of tomatoes each year, that’s a lot of freezer space that we often don’t have available. We prefer to work them right away fresh from the garden. Thanks for watching!
Would be great to speed up the process vs showing citing each tomato.
We didn’t show coring each tomato or you would still be watching that part. May God bless you with sharing some positivity on this broken world.
Has anyone ever tried canning the tomatoes with the skins on and then fish them out when you make your food after the canning is done?
It’s easier to remove them prior, plus the skins can hold bacteria causing the canned tomatoes to spoil.
@@OutdoorsandCountryLiving Thanks! That makes sense.
Why 45 minutes as opposed to the standard 15 minutes?
Water bath canning tomatoes requires 40 minutes for pint jars and 45 minutes for quarts. All of the canning books we have state this information. The tomatoes are not warm, this is a raw pack (and most always are). In order to get the jars and contents hot enough to form the vacuum to seal the lids, 45 minutes is necessary. If you were to only process the jars for 15 minutes in a water bath canner, they would not seal properly, resulting in the tomatoes going bad. Hope this helps answer your question. Thanks for watching!
@@OutdoorsandCountryLiving thanks for responding! Your right, I had a brain cramp! Back in the day we would bring the tomatoes to a boil and pack them in boiling hot jars and load up in a hot water bath canner and boil for thirty minutes, turn off the fire and let them set in the canner another five minutes before pulling them out. Now we cold pack into washed and rinsed jars that we sterilize in the oven at 215° for thirty minutes after they’ve cooled. Times have truly changed!
You need to add extra minutes according to your altitude of your home state.
Why do I have to peel the tomatoes ? If making a pasta sauce they will simmer for hours, so why peel ?
You may do what you want. This video is about canning tomatoes, not making pasta sauce. Sometimes the tomato skins can be tough and not cook down enough. An immersion blender can be helpful for making a smooth tomato sauce (with or without the skins). We wish you well in the coming days!
DO YOU HAVE A GOOD CHILI SOUP RECIPE TO SHARE???
Sure do!
Homemade CHILI Recipe | Delicious | EASY Comfort Food | Recipe in Description
ruclips.net/video/78hq1MQbUc0/видео.html
why do people take the skins off of the tomato?
Tomato skins become paper-like after canning and it’s a typical preference for most home canners to remove them. The biggest factor is food safety. Removing the skins decreases the bacterial load as the skins can carry bacteria into the final canned product.
I don't know if you can tomato juice, sauce, or soup, so I thought I'd suggest a device. It's called a Victorio Food Strainer. You don't need to peel the tomatoes, just put them in the hopper and it does the work.
You can also buy additional screens for salsa, pumpkin, and berries.
Here's a link to a video by "imstillworkin," featuring her Victorio for preparing tomatoes. It's awesome!
ruclips.net/video/tjv-fGSFZHc/видео.html
We do have a Squeezo, the Victorio Food Strainer you mentioned, and an electric version of the Squeezo that attaches to our meat grinder motor. We tend to can more tomatoes than sauce or juice. Have used all versions to rid of skins and seeds and all do a fantastic job!! Thanks for the suggestion!! Would highly recommend to those who don’t have them or are looking to invest in these homestead pieces. -LeeAnn
We use these pieces often when making applesauce and if making seedless jams. We like our tomato soup and salsa quite chunky, so we don’t often utilize the food strainers for these items.
I read the skins and seeds are bad for people with arthritis.
As a Registered Nurse with a bachelor’s of science in nursing degree and health coach, tomatoes (everything about them) is one of the many foods on an anti-inflammatory diet. Arthritis is an inflammatory condition which is aggravated by inflammatory foods (such as sugar and refined carbohydrates specifically). -LeeAnn
There are gloves that prevent cuts. Metal of some kind.
Never sustained a cut doing this. Thanks for sharing!
Gloves for pussy she is a real WOMAN!!! Bless her and futgghhck those BS pronouns😊😊😊😊
Naked tomatoes peel easy Babe
Whoa! Water bath for 45 minutes??? Why??
Tomatoes require a longer processing time because of their water content and structure. The water bath processing time ensures the contents are brought up to the necessary temperature, destroying any yeasts or molds. This is essential to food safety and proper sealing of the lids. Some canning sites/books recommend 85+ minutes of processing time. We’ve canned tomatoes as this video shows for 27 years now and have never had any issues.
Just put the tomatoes in the sink and pour the boiling water over them.
I wish it were that simple, lol. It’s definitely a labor of love and a direct result of one’s efforts for eating wholesome food.
Don't you have to take off the Lids afterwards?
Please clarify the question so we can answer properly.
You remove the rings to keep them from rusting on but the lids only get removed when you are ready to consume or cook with them. Hope this helps.
Not to be disrespectful but you didn't say anything about waiting for lids top pop to form seal then tighten down lids. This is done after water bath.
Doing so is not necessary nor proper technique (reference a trusted canning guide) when using metal canning lids. This could actually break the seal or cause it to not seal at all. Now, when using the reusable plastic canning lids, that is required due to their design. We’ve been home canning for 27 years now and have never tightened the bands down on the metal lids after removing from the canner. Thanks for your input. Blessings to you and your family.
My mother showed me technique she canned that way for 60yrs. Never had a broken seal. God bless and happy canning
No offense, but why you would not. Curious
Can you please clarify the question so we can answer appropriately? Thank you
Canning tomato juice
@@nolawarren3560 We do also can juice. Thank you for watching and for the comment. Blessings.
@@OutdoorsandCountryLiving so you are saying that I wash the canning jars with soup and hot water then pack the tomato’s that are cut up with lemon juice and salt then boil them in a canner for 45 min don’t have to have the glass containers hot to fill them am I right or wrong
Please reply I live in Michigan now not indiana