Couldn't have said it better. Many channels are so full of themselves they chatter about things we don't care about. Title of video should depict the content of the video. That way we can reference it later on to view again if need be.
@@GreatLakesPreppingkeep it up in how you are managing your new videos. This is how I like and want videos to be. Right to the point and without a single distraction. I instantly subscribed. This is the first video I came across now, and love it.
When blanching your tomatoes for peeling, use your canning rack to put them in and take out of the water all at once. Just load it up then drop in boiling water.
I have made this twice now. It is honestly the best salsa I have ever tasted. Bit mild... I amped up the jalepenos. Few dashes of Worcestershire for depth and some lime juice at the end
You should try watching again but put the play speed at 1.5 LOL I could still understand every word he said buy his chopping skill was amazing and funny. I love this recipe no matter what speed I watch it on but I would definitely add salt. 😎👍💜
@@GreatLakesPrepping watch your video at 1.5 speed you will really love your chopping skills LOL Great video and recipe but I would definitely add salt. 😎👍💜
Although this is old I really appreciate the fact that you used the top portion if the green pepoer. Most cooks that I have watched would have thrown out the top portion. Good use of your priduce.
@@GreatLakesPrepping I canned my first batch on 7/21/2023, we could not wait any longer and opened it up on 9/15/2023! Absolutely delicious 🤤 we ate the whole pint in 2 days!! Just the 2 of us..🤣gonna have to make some quarts if I can convince my tomatoes that it’s time for them to finish their second harvest 😜❤️ I did add some of my homegrown Hot 🥵 jalapeños, cause we like “living that spicy life” here in Mississippi! Thank you again!
Hello my friend, two days ago I picked my banana peppers from the garden and didn't know what to do with them. I've never tried canning though I've been very interested to do it. Well, I did it thanks to your tutorial on peppers. I had a great time doing it and it went so well that today I'm picking up the goods to make the salsa. Thank you so much for sharing your knowledge with all of us.
Very good. This guy does everything just right. My Grandmother was the first person in their area to can food. Around 1900. We have been a canning (real cans and jars) family since. Do no use left over condiment jars from the store. Canning jars are heat treated glass for strength. The condiment jars are not and can break easily. Only use new lids, the bands and jars can be re-used. Since preservation depends on the vacuum seal on the jar, the condiment jars from the supermarked won't maintain that seal and can let bacteria into the jar and kill you. Do not turn your cooled jars upside down. The lids are just painted. You want your food to rest against glass, not paint. I don't know where this silly habit got started, but it could kill you. Tomatoes were one of the first foods home canned. This funny little knife came with a knife set. I didn't think I would use it. It lives on my cutting board. I use this exact same method to preserve nacho sliced jalapenos. Salt is not not necessary. Strictly speaking, the citric acid is not necessary for tomatoes and peppers, but it makes a safer product, so use it. If you intend to can (jar) very much stuff, get the Ball Blue Book. And last, but not least, don't use Grandma's recipes where the vinegar is diluted with water, get the Ball Blue Book and use the modern version of the recipe.
Love a straight forward, no nonsense instructional video. Also nice your voice is easy on the ear. Thank you. New subscriber here, and I will be making this salsa this afternoon.! 🐦😊💖
Thanks for this canning salsa recipe. I will b canning alot of this in the future. I will also pass your u tube channel onto my grandson who loves salsa also. Thanks so much & stay healthy from grandma Katie in Oregon
I made this last year. A mothers love….lol. Put some out for Christmas eve. Ended up being overly generous. Had one left. We used it last wk. thank you…..
That is the best salsa recipe and video I’ve seen. Omg the fast forward chopping sounds had me laughing lol. Great job! You explained the method beautifully!
GLP, I used aspects from the chunky and smooth salsa videos and made a small batch (3 pints). Used a green bell, poblanos, Hungarian sweet and hot, jalapenos and serranos, along with San Marzano and Roma tomatoes from our garden and onions and cilantro (I am one of the soap tasters, but I feel it's like bay leaves; I'd miss the flavor) from the store. A-maz-ing! Simple ingredients, mega-flavor! It could have been hotter... I think it is between mild and medium. Thank you for posting! On to pickled jalapenos and banana peppers (Hungarians...). Rocking it from the east side of Cleveland, Ohio.
Thanks for your comment. Sounds like a great salsa day. Your pepper mix sounds great. I just wish I could handle more heat than I can! I gotta go pretty mild with mine.
been looking for a good canning video for salsa, FOUND IT HERE👍, I'm adding corn n black beans to mine, great job n thanks for links to alot of the tools I've been looking for
Thanks! Just keep in mind that corn and beans are low-acid ingredients, which can definitely change the "chemistry" of your canning recipe. I can't say for sure without reading up on it, but I believe that hot water bath canning is not going to be the safe option if you add corns and beans. Those ingredients generally require pressure-canning.
Yum! Can't wait to try this! I'm by Lansing bud nothing in my garden has produced yet this year so far. All of my corn, green beans, snap peas and broccoli all died. I've been gardening for over 10 years now and I've never experienced anything like this. Very telling of the times 😬 I'm praying within the next couple of weeks, it will be going crazy w produce.
Northeast Ohio here and out of everything I planted I have just onions and tomatoes to harvest. Everything else died or just isn’t producing anything. Got my first tomato today and it was wonderful.
In Western MN we've been unseasonably COOL all summer. Where's that Global Warming we've had shoved down our throats since the 90's? We didn't have 1 day over 100° which is really odd for us & my watermelon are not getting ripe.
Interesting method. I like to use small twist-off cap containers saved from earlier jam or pickles jars. I prefer smaller containers as large jars may not keep very long in the fridge. I make my salsas without vinegar or citric acid though and I also add salt and a pinch of sugar to round off the already acidric tomatoes.
I think yours don't last in the fridge because you don't use vinegar? I have disposed of all my containers that were not real canning sealers. I'm over 80 and have used them in the past but having accumulated three generations' worth of sealers, I realize there's a problem with the tops and taking a chance on them breaking in the canning process. The recipe I use has gone through three generations back to women born before 1900 and this video is EXACTLY what our family has done except we have never used anything but white vinegar. I am amazed I actually ran into this post. Shucks, maybe he's a distant cousin. Good luck with your future salsas. Experiments are also very interesting to read about.
Almost 400k views and this guy didn't even bother to set his stove clock. Just shows, some of y'all are trying too hard out there. Content is greater than production. Nice video. Thank you!
Excellent video! My first time canning was yesterday with some chow chow and since I have so many tomatoes in the garden I was going to try salsa this afternoon what a great video to start with :) Thanks 😊
I would do that too, or use limes, but I recently found out your not supposed to because of the lack of consistent acidity from lemon to lemon. They say to use store bought lemon juice. I don't like using that shit, its NOT just lemon or lime juice, there is other stuff in it. I don't trust what preservatives they are using in it, that is why I want fresh! Have you heard this? It's a new one for me! I have made a green tomato salsa recipe and always use fresh squeezed limes. Never had a problem!
I watched Northshore Prepper, and now Great Lakes Prepper, then onto Pennsylvania prepper. People who know how to live.. I have canned but this enspites me to do more.
I just made a huge batch of salsa today. Bought my tomatoes from a local Farmers market, green peppers, yellow, orange, and red bell peppers. !/2 a jar of jalapenos so it's not to hot. Half a jar of canned garlic. Some vinigar, and half a jar of pickled jalapenos. I also use Lemon juice, and lime juice. Add salt. Red onion and half a jar of garlic and add cilantro. Put it in the fridge for a couple of days and the flavors just POP. Then we will can all of it in a hot water bath. The result is Amazing!!! Store some for winter and I would put my salsa recipe up against Anyone.
I grow every thing to make mine except onions, I like a little more heat so I do jalepenos, I made 2 batches 6 pints each, yeah you are right about the cilantro. I over did it the first time, it`s easy to do, it was to much for me. The second batch I didn`t even use it, and we have been eating it up, maybe this year I will try a tbs or two, I do like it but it is strong, great video.
Thanks Joe. Yea for certain types of salsas, it can be pretty heavy on cilantro. Like a roasted/black salsa, for example. But regular chunky salsa, it can get overpowering pretty easily. Glad your second batch was a winner.
Just subscribed. I live in Michigan so ya got me there. I'm growing a lot of tomatoes this year and haven't made salsa in a long time. Looks like a good one to try.
New subscriber. Love how you get to the topic of the video. No nonsense. Can't wait to see more of your content. I will definitely use your recipe for this salsa.
This resembles my recipe . I also save the skins and put them through the colander to capture the juice, plain and then when I cook down the salsa a bit and save that juice cook it down for cubes to put in pasta, instead of buying tomato paste.
Good video. The only real difference between your method and mine is that I only heat my salsa until it steams. Once I have hot salsa, hot jars, and hot lids, I'm ready to go. I just recently finished the salsa i canned 4 years ago.
Hola, your video here was such a great help, lol especialy watching it 10 times. so, needed to use up my tomatoes, a few jalepenas , etc. I only had 1/2 pint jars. But, thinking it will be good. Just downsized some of the ingrediants. Geez, my spelling sucks. :-D Now, I didn't have the calcium stuff, so I used fresh squeezed lemon juice. Had the white V. I didn't know exactly how TALL of a pot to use, so I used an ol one of my grandma's. When boiling for the last time to seal, it kept overflowing, and putting the flame out. so had to watch it. Gone to far to change out. Lesson learned though. My jars popped before I could get them out of the water!!!! Very cool. Can't wait to try. Thank you again. You gave me the confidence and didn't burn up the kitchen! 😁
That's great Sue, I'm glad you had a good canning day. I will mention one thing: If you are going to use lemon juice instead of the citric acid, it is important to use bottled lemon juice rather than fresh. The reason for this is the bottled stuff has a consistent and predictable acidity level. Fresh-squeezed can fluctuate, and you never quite know what your acidity level is. It's *probably* fine, but it's one of those rules of thumbs, food safety, better safe than sorry sort of things.
@@GreatLakesPrepping Well, everyday is a learning experience! I'll keep that in mind...Like anything, takes a little bit to get a feel for it, and know after I do it once, what works for me. So, now it's using up jalapeno's from my frens garden, then on to fresh figs. bought some more jars this morning. I'm on a good roll! thanks again. 👩🏽🌾
Good job like your video you really help me a lot and learning how to appropriately can I really like your video and thanks for the salsa video I'm going to make me some salsa thumbs up
That was the best video! Thank you so much for posting. I was mesmerized by for high speed chopping... Lol. Cannot WAIT to try this. Did you choose Roma for a special reason or flavor? I grew a ton of heirlooms but also several Jetstars which are very meaty. Was half thinking of throwing in some green tomatoes as well for an added twang. Yum...thanks very much
Thank you Maria! Romas and similar tomatoes are great for things like salsa and sauces because they have more meat and less juice than something like a beefsteak or "regular" tomato. They're not so great for slicing on sandwiches, but they're excellent for cooking down. San Marzano are also excellent for this, but are more expensive and not every store has them. Anyhow, you could certainly use the tomatoes you grew.
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
I love how you present your videos. No nonsense, silly music or dumb chatter. Just getting it done and on to the next one.
Thanks Mike. I certainly try to stay on point.
amen to that 🙌🙌
Couldn't have said it better. Many channels are so full of themselves they chatter about things we don't care about. Title of video should depict the content of the video. That way we can reference it later on to view again if need be.
@@GreatLakesPreppingkeep it up in how you are managing your new videos. This is how I like and want videos to be. Right to the point and without a single distraction. I instantly subscribed. This is the first video I came across now, and love it.
@@marciturner4980 Thank you Marci, I appreciate it!
Thank you for showing how to make salsa. You don’t waste time showing cutting ingredients like other videos! I like your version
that's a joke right? you're funny
This dude is the hummingbird of The cutting board
I love this , good that you make food for yourself 🎉❤❤️🥰👍🙏🙏
I am very impressed at the speed you chop without cutting your fingers 😁
When blanching your tomatoes for peeling, use your canning rack to put them in and take out of the water all at once. Just load it up then drop in boiling water.
Great tip! I love this idea.
Brilliant!
Actually just freeze em overnight, take em out and skins pop off without any effort
Blannnch
I have made this twice now. It is honestly the best salsa I have ever tasted. Bit mild... I amped up the jalepenos. Few dashes of Worcestershire for depth and some lime juice at the end
Thanks for the comment, I'm so glad you are loving the salsa recipe (or close to it)!
I water canned our tomatoes this year and used this video. Thank you it’s Delicious! I thank you☺️
That's awesome, I'm glad you enjoyed it!
Omg I love the chopping sounds!!!! 😂❤️
That might be my favorite part !
And a left handed.
You should try watching again but put the play speed at 1.5 LOL I could still understand every word he said buy his chopping skill was amazing and funny. I love this recipe no matter what speed I watch it on but I would definitely add salt. 😎👍💜
@@GreatLakesPrepping watch your video at 1.5 speed you will really love your chopping skills LOL
Great video and recipe but I would definitely add salt. 😎👍💜
@@kchasehenson57 Ha, thanks Kathy!
yeah the tutorial is awesome, I add juice of 3 limes instead of CA, and vinegar 7%. Thank you very much it was awesome to watch it
Thank you Donna!
Who needs a food processer when you have cutting skills like that!!!!
Dang, if I could only chop that fast! 😄 Love the fastforward effect.
Processor chops too fine.love my knife & board
If you make a treat for yourself, your dog definitely deserves one too... thumbs up
Although this is old I really appreciate the fact that you used the top portion if the green pepoer. Most cooks that I have watched would have thrown out the top portion. Good use of your priduce.
That's crazy! That's perfectly good green pepper. What a waste to discard that.
I can not Thank you enough! For the “Full Tutorials” !! I’m so excited for this recipe and so close to fruition 🎉
You're welcome Christy, I hope your salsa comes out great!
@@GreatLakesPrepping I canned my first batch on 7/21/2023, we could not wait any longer and opened it up on 9/15/2023! Absolutely delicious 🤤 we ate the whole pint in 2 days!! Just the 2 of us..🤣gonna have to make some quarts if I can convince my tomatoes that it’s time for them to finish their second harvest 😜❤️ I did add some of my homegrown Hot 🥵 jalapeños, cause we like “living that spicy life” here in Mississippi! Thank you again!
The knowledge made me save, but Lina got me to subscribe. 🤣 What a STAR! 😍😍
Thank you Juliet. I'm sorry to say that Lena is no longer with us. She definitely was a star!
@@GreatLakesPrepping I'm so sorry for your loss! 💕
Like a get-to-the-point presentation.
Those chopping sounds are all too satisfying 😆
Mesmerizing too!
Super annoying... it was all I could do to stick with the video.
You misspelled OBNOXIOUS
Hello my friend, two days ago I picked my banana peppers from the garden and didn't know what to do with them. I've never tried canning though I've been very interested to do it. Well, I did it thanks to your tutorial on peppers. I had a great time doing it and it went so well that today I'm picking up the goods to make the salsa. Thank you so much for sharing your knowledge with all of us.
Hi Mark, that's great! I really appreciate comments like yours. I hope your peppers and salsa are delicious!
@@GreatLakesPrepping pick
Loved the sounds of the chopping sped up. Great recipe and so clearly done. Thanks!
Thanks Kimberly!
The sped up chopping was awesome hahah!!
Very good. This guy does everything just right. My Grandmother was the first person in their area to can food. Around 1900. We have been a canning (real cans and jars) family since.
Do no use left over condiment jars from the store. Canning jars are heat treated glass for strength. The condiment jars are not and can break easily. Only use new lids, the bands and jars can be re-used. Since preservation depends on the vacuum seal on the jar, the condiment jars from the supermarked won't maintain that seal and can let bacteria into the jar and kill you.
Do not turn your cooled jars upside down. The lids are just painted. You want your food to rest against glass, not paint. I don't know where this silly habit got started, but it could kill you.
Tomatoes were one of the first foods home canned.
This funny little knife came with a knife set. I didn't think I would use it. It lives on my cutting board.
I use this exact same method to preserve nacho sliced jalapenos.
Salt is not not necessary. Strictly speaking, the citric acid is not necessary for tomatoes and peppers, but it makes a safer product, so use it.
If you intend to can (jar) very much stuff, get the Ball Blue Book. And last, but not least, don't use Grandma's recipes where the vinegar is diluted with water, get the Ball Blue Book and use the modern version of the recipe.
Where did you purchase the book ??
@@bustersmith5569
13:54
@@DebBeeman-ir9eu 15 .34
This video might be old but boy is it good!!!
It’s a lot of work chopping and preparing everything. That’s why it’s precious
Love a straight forward, no nonsense instructional video. Also nice your voice is easy on the ear. Thank you. New subscriber here, and I will be making this salsa this afternoon.! 🐦😊💖
Thanks Donna. I appreciate your comment, particularly because I sometimes worry that my voice sounds grating and irritating!
Your knife skills are unparalleled!
Thanks for this canning salsa recipe. I will b canning alot of this in the future. I will also pass your u tube channel onto my grandson who loves salsa also. Thanks so much & stay healthy from grandma Katie in Oregon
We caned your recipe today. We got four pints. And a little bit for dinner. Thanks for posting!
Awesome, thanks Danny
AWESOME LOVELY PEOPLE!
Watching a lot of Salsa videos, gonna try this one now
Awesome, let us know how it comes out!
I made this last year. A mothers love….lol. Put some out for Christmas eve. Ended up being overly generous. Had one left. We used it last wk. thank you…..
Ha! Time for another batch :)
@@GreatLakesPrepping as i write…lol
I love the cutting sounds and how fast you are!😂
That is the best salsa recipe and video I’ve seen. Omg the fast forward chopping sounds had me laughing lol. Great job! You explained the method beautifully!
Thank you Harphoney! I means so much to hear compliments like this! And the fast-forward chopping is my favorite part too :)
This is the one im useing, thank you much
@@GreatLakesPrepping The salsa recipe comes yellow flat at home, while, red from your house.
@@GreatLakesPrepping in my home, the salsa is yellow
Just finished mine, made 2 types, like the one with cumin, cilantro, oregano, added some basil, and cayenne powder, tastes great
That's great!
GLP, I used aspects from the chunky and smooth salsa videos and made a small batch (3 pints). Used a green bell, poblanos, Hungarian sweet and hot, jalapenos and serranos, along with San Marzano and Roma tomatoes from our garden and onions and cilantro (I am one of the soap tasters, but I feel it's like bay leaves; I'd miss the flavor) from the store. A-maz-ing! Simple ingredients, mega-flavor! It could have been hotter... I think it is between mild and medium. Thank you for posting! On to pickled jalapenos and banana peppers (Hungarians...).
Rocking it from the east side of Cleveland, Ohio.
Thanks for your comment. Sounds like a great salsa day. Your pepper mix sounds great. I just wish I could handle more heat than I can! I gotta go pretty mild with mine.
been looking for a good canning video for salsa, FOUND IT HERE👍, I'm adding corn n black beans to mine, great job n thanks for links to alot of the tools I've been looking for
Thanks! Just keep in mind that corn and beans are low-acid ingredients, which can definitely change the "chemistry" of your canning recipe. I can't say for sure without reading up on it, but I believe that hot water bath canning is not going to be the safe option if you add corns and beans. Those ingredients generally require pressure-canning.
@@GreatLakesPrepping thanks, we use pressure canners, can wait to get the tools, win win
@@GreatLakesPrepping Good caution.
Yum! Can't wait to try this! I'm by Lansing bud nothing in my garden has produced yet this year so far. All of my corn, green beans, snap peas and broccoli all died. I've been gardening for over 10 years now and I've never experienced anything like this. Very telling of the times 😬 I'm praying within the next couple of weeks, it will be going crazy w produce.
Yes definite change! For me its after the rain
Northeast Ohio here and out of everything I planted I have just onions and tomatoes to harvest. Everything else died or just isn’t producing anything. Got my first tomato today and it was wonderful.
In Western MN we've been unseasonably COOL all summer. Where's that Global Warming we've had shoved down our throats since the 90's? We didn't have 1 day over 100° which is really odd for us & my watermelon are not getting ripe.
I'm in lansing also. Good luck
That was great instruction! Very clear direction. And thanks for the Lena cameo at the end!!
Xs
Wow, you go pretty fast. Thank you for sharing
God bless you richly.
luv the speed knife...showing one cut up of a veggie is fine..will definitely make this...like button hit.
Love the super speed ....gonna try this recipe
Looks good. 😍
Wish I could chop that fast. Lol
How many cups of each ingredient?
Interesting method. I like to use small twist-off cap containers saved from earlier jam or pickles jars. I prefer smaller containers as large jars may not keep very long in the fridge. I make my salsas without vinegar or citric acid though and I also add salt and a pinch of sugar to round off the already acidric tomatoes.
I think yours don't last in the fridge because you don't use vinegar? I have disposed of all my containers that were not real canning sealers. I'm over 80 and have used them in the past but having accumulated three generations' worth of sealers, I realize there's a problem with the tops and taking a chance on them breaking in the canning process. The recipe I use has gone through three generations back to women born before 1900 and this video is EXACTLY what our family has done except we have never used anything but white vinegar. I am amazed I actually ran into this post. Shucks, maybe he's a distant cousin. Good luck with your future salsas. Experiments are also very interesting to read about.
Almost 400k views and this guy didn't even bother to set his stove clock. Just shows, some of y'all are trying too hard out there. Content is greater than production. Nice video. Thank you!
You are RIGHT ON.
Excellent video!
My first time canning was yesterday with some chow chow and since I have so many tomatoes in the garden I was going to try salsa this afternoon what a great video to start with :)
Thanks 😊
Thanks, it's definitely a good way to use up a bunch of tomatoes!
I use freshly squeezed Lemon Juice in place of Vinegar, tastes great!
I would do that too, or use limes, but I recently found out your not supposed to because of the lack of consistent acidity from lemon to lemon. They say to use store bought lemon juice. I don't like using that shit, its NOT just lemon or lime juice, there is other stuff in it. I don't trust what preservatives they are using in it, that is why I want fresh! Have you heard this? It's a new one for me! I have made a green tomato salsa recipe and always use fresh squeezed limes. Never had a problem!
Fresh Lemons are very healthful.
I'm so excited to try this recipe I especially like that you don't want very very spicy salsa I'm going to make some for my mother
I love your technique of canning
I watched Northshore Prepper, and now Great Lakes Prepper, then onto Pennsylvania prepper. People who know how to live..
I have canned but this enspites me to do more.
Thanks Cherrie. There's always more canning to be done!
I just made a huge batch of salsa today. Bought my tomatoes from a local Farmers market, green peppers, yellow, orange, and red bell peppers. !/2 a jar of jalapenos so it's not to hot. Half a jar of canned garlic. Some vinigar, and half a jar of pickled jalapenos. I also use Lemon juice, and lime juice. Add salt. Red onion and half a jar of garlic and add cilantro. Put it in the fridge for a couple of days and the flavors just POP. Then we will can all of it in a hot water bath. The result is Amazing!!! Store some for winter and I would put my salsa recipe up against Anyone.
The chopping was so satisfying to watch and hear!
Thanks Lea, that's my favorite part too!
hey, just wanted to say very good video and well done. As a long term canner you explained this well.
Thank you Christina, I appreciate it!
I grow every thing to make mine except onions, I like a little more heat so I do jalepenos, I made 2 batches 6 pints each, yeah you are right about the cilantro. I over did it the first time, it`s easy to do, it was to much for me. The second batch I didn`t even use it, and we have been eating it up, maybe this year I will try a tbs or two, I do like it but it is strong, great video.
Thanks Joe. Yea for certain types of salsas, it can be pretty heavy on cilantro. Like a roasted/black salsa, for example. But regular chunky salsa, it can get overpowering pretty easily. Glad your second batch was a winner.
Just subscribed. I live in Michigan so ya got me there. I'm growing a lot of tomatoes this year and haven't made salsa in a long time. Looks like a good one to try.
It is!!!! My kids confiscated jars at Christmas. First time ever made it…..
I love this video.....fast-forwarding your dicing makes it so much fun to watch. Thanks for sharing the recipe....I'll be giving it a try.
Thanks Tonimarie. The fast-forward chopping seems to be pretty popular!
New subscriber. Love how you get to the topic of the video. No nonsense. Can't wait to see more of your content. I will definitely use your recipe for this salsa.
Thank you for the comment. I definitely try to keep these videos on point as best I can.
Man your chopping them like flash would lol wished I was that fast chopping lol
Love your sound effects!
Thanks! I think it's just the real sounds fast-forwarded.
This resembles my recipe . I also save the skins and put them through the colander to capture the juice, plain and then when I cook down the salsa a bit and save that juice cook it down for cubes to put in pasta, instead of buying tomato paste.
It has enough concentrated tomato flavor to be used as a tomato paste?
Great info and precious Pup. Thanks for sharing
Great video. I used it last year and about to start chopping it up in a couple minutes.
Awesome, thanks!
so glad to find this recipe
I have been working really hard on all my veggies out of the garden and getting them canned. Loved watching your video.
Thanks Jacki!
Love the video. If you put a damp towel or even a paper towel under you cutting board it will keep it from sliding on you. Keep up the good work.
Oh my goodness! I love Lena I love how her tail wags constantly she is a very grateful dawg I
Ha, thanks Victoria. I'm glad you like the salsa recipe and Lena!
Love the video. Just to share , I freeze my tomatoes then let them thaw out and the skin comes off really easy. Just another way to skin a cat. 💪🏼
Thanks. I do that method as well. I'll load up the freezer all season long as I harvest tomatoes, and then can 'em all in one big batch.
Good video. The only real difference between your method and mine is that I only heat my salsa until it steams. Once I have hot salsa, hot jars, and hot lids, I'm ready to go. I just recently finished the salsa i canned 4 years ago.
Hey, thanks for sharing! Did you do quart jars or pints 4 years ago?
Do you put jars in the water bath?
You made a great video! I followed it to make my own salsa this morning. 😀
Awesome, thank you!
Great stuff but just FYI you don't need ice water - just cold water will do with the toms
Really enjoyed your tips and your talent. Lena eating peanut butter was the best ending!
Thanks Buckeye! Yea, she is definitely the star of the show.
wow that salsa looks great! You sure have some mad knife skills!! Marie from 🇨🇦
Ha, thanks! Fast-forwarding makes everything look more awesome :)
Sanitizes-not sterilizes* looks great, thank you for the excellent tips!
Thank you for your expertise
So helpful and easy to understand
Really enjoyed that! I will give it a shot, and will be sure to use the white vinegar!
Hola, your video here was such a great help, lol especialy watching it 10 times. so, needed to use up my tomatoes, a few jalepenas , etc. I only had 1/2 pint jars. But, thinking it will be good. Just downsized some of the ingrediants. Geez, my spelling sucks. :-D Now, I didn't have the calcium stuff, so I used fresh squeezed lemon juice. Had the white V. I didn't know exactly how TALL of a pot to use, so I used an ol one of my grandma's. When boiling for the last time to seal, it kept overflowing, and putting the flame out. so had to watch it. Gone to far to change out. Lesson learned though. My jars popped before I could get them out of the water!!!! Very cool. Can't wait to try. Thank you again. You gave me the confidence and didn't burn up the kitchen! 😁
That's great Sue, I'm glad you had a good canning day. I will mention one thing: If you are going to use lemon juice instead of the citric acid, it is important to use bottled lemon juice rather than fresh. The reason for this is the bottled stuff has a consistent and predictable acidity level. Fresh-squeezed can fluctuate, and you never quite know what your acidity level is. It's *probably* fine, but it's one of those rules of thumbs, food safety, better safe than sorry sort of things.
@@GreatLakesPrepping Well, everyday is a learning experience! I'll keep that in mind...Like anything, takes a little bit to get a feel for it, and know after I do it once, what works for me. So, now it's using up jalapeno's from my frens garden, then on to fresh figs. bought some more jars this morning. I'm on a good roll! thanks again. 👩🏽🌾
It’s the ASMR for me 🥴❣️
Love the speed chop
Thank you for this gem
Damn he is quick with the knife
I like the slo-mo cutting
Thanks I will definitely try this 😄 😊
Love your video and thank you for sharing the recipe below. Your knife skills are unbelievable!
Thank you Sandra!
Especially since you are left handed!
@@Franciso-so1bg Ha, with great left-handedness comes great power!
Many thanks for a fantastic tutorial!!
Wow! Wish I had your knife speed. Great video.
Thank you Larry
Excellent !
Great j9b that's the way I do it too. Just put 6 pints in the canner. It keeps longer than a year as l9ng as the seal isn't broken.
❤ thanks for this! And beautiful dog
Great, thank you
Good job like your video you really help me a lot and learning how to appropriately can I really like your video and thanks for the salsa video I'm going to make me some salsa thumbs up
This was great! Thank you so much! :)
"I decided to try some apple cider vinegar I had on hand"
"In HEINZ-sight......". Hehehe
5% vinegar
Good job professional
love that dog
Excellent video! Thank you!
Cut an x into the bottom of the tomato it makes it that much easier to skin after boiling.
Thank you for this tip I’m new to canning so every tip helps
Love your videos! Thank you
Thanks Aide!
At the end 🐶 💕
A damp cloth under that cutting board will keep it in place.
You should try blistering your vegetables. It adds a great flavor to your salsa
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Love this video, gets to the point. Thank you!❤👍
Thank you Sally, I'm glad you enjoyed it!
That was the best video! Thank you so much for posting. I was mesmerized by for high speed chopping... Lol. Cannot WAIT to try this. Did you choose Roma for a special reason or flavor? I grew a ton of heirlooms but also several Jetstars which are very meaty. Was half thinking of throwing in some green tomatoes as well for an added twang.
Yum...thanks very much
Thank you Maria! Romas and similar tomatoes are great for things like salsa and sauces because they have more meat and less juice than something like a beefsteak or "regular" tomato. They're not so great for slicing on sandwiches, but they're excellent for cooking down. San Marzano are also excellent for this, but are more expensive and not every store has them. Anyhow, you could certainly use the tomatoes you grew.