If you place a large compost bin of fresh manure in your high tunnel during the autumn and winter it will keep the ambient temperature up and prevent frost damage and potentially prolong your plants
I don’t know if other countries are spending any money on testing canning recipes, but the US National Center for Home Food Preservation is no longer doing any testing of canning recipes, from what I have heard. I think they were defunded or something. I think the US government isn’t that keen on encouraging home canning.
Most Eastern Europe countries don’t test recipes as it is just common knowledge to can and everyone just passes down recipes through generations. Makes me very sad to see all that passed down knowledge is no longer popular and is going away here in the west :(
i just love your channel and enjoy watching you can and garden. I don't know if you already know this but I always buy a large root of ginger, wrap it well and keep it in the freezer. I just grate it frozen and it keeps forever. I cook so much Asian inspired dishes I can't do without! Thanks for sharing all your hard work.
Since it is a rhizome one can plant a piece in the garden and it will propagate. Of course I don’t know if it will survive in the colder regions like I live in. I haven’t tried it because I don’t have a garden.🤔
I always put mine in the freezer as it grates so easily and doesn't go bad before I can use it. I also do the same with galangal which is a much milder taste of ginger and a lovely pink colour mostly.
I agree with your comments regarding canning practices. There are many practices that have been tried and true for decades in Amish and Mennonite kitchen's that are still frowned upon by FDA regulations. I find that also true for European canning methods as well.
Hello Chelsea, Apparently you can just put the piece of ginger in a bag in the freezer and grate some as you need it. Good luck with preserving all those tomatoes!
I peel then break root ginger into useable sizes then freeze. I find if I grate it as soon as I take it out of the freezer it is easy to use. Once thawed it is squishy and harder to work with.
Chelsea, do get some fresh ginger and freeze it, grate it when still frozen, for recipes. The flavor is not even close to ground ginger--bright, flavorful, wonderful. Different! So much better! Ground is not really a substitute for fresh. Ginger freezes soo well! thanks for the videos.
To my fellow soap tasters ... try a smoky salsa with no cilantro. Smoked paprika and/or chipotle. It is our fave. Otherwise if you want more traditional salsa, use parsley and either lemon or lime juice (or both)
You are such a hard worker. I could never do what you do. Love watching you and I always learn a lot too. Who says at 65 you can't learn anything new. Lol
Have you heard of chow chow? It consists of cabbage, green tomatoes, onions, and/ or bell peppers, sometimes even zucchini, or other surplus garden veggies. It's a southern staple. Hot or mild, it's delicious! Both my grandmothers used to make chow chow. It was so good. I no longer have their recipes but Google has hundreds.
I forgot to mention that when you did your kitchen overhaul I thought a nice decoration for your shelf would be your new favourite measuring cup. Since you use it so frequently it will never get greasy and when you’re not using it, it will look beautiful there! ❤👍
I truly enjoy canning myself. It's great to see your process vs mine and recipes. Incredibly fun, educational and thoughtful. Growing and feeding your family is exciting🥰
I just love your videos! I’m on a cruise right now sitting in my balcony looking at your videos and listening to the ocean. I live in an over 55 neighborhood but grew a bunch of tomatoes just in my back yard beds against house. Crazy good year. I have 25 gallon bags of tomatoes in freezer to deal with when I have time. I’ve already mad a bunch of salsa, bruschetta and eaten tomatoes fresh. Anyone can grow some food for themselves.
Thanks for inspiring me to keep on canning lol. I know red tomatoes need to be peeled but I don’t. I wash them well and can them. I also know a processing plant has a different set up than home canners do however, I buy canned tomatoes that have skins on them so there’s that lol. I do have a nice recipe for steak sauce that uses tomatoes so when I get home, I’ll post it for you. It is one of my favourites. It’s not what one would think steak sauce to be, it’s more like a relish and is absolutely delicious on mashed potatoes, pork, chicken and beef etc.
Steak Sauce Recipe 16 cups (4qt basket) ripe tomatoes 6 cucumbers seeded, cut fine (the dicer on your kitchen aid would be awesome for that) 5 small onions chopped Add a little less than 1/4 cup of course salt. Let stand overnight. Drain well in the morning. Sauce: 4 2/3 cups white sugar 1/4 tsp pepper 1/2 tsp curry powder 1/2 tsp tumeric A little more than a tablespoon of flour and 2 cups of vinegar Mix the dry ingredients together, then add vinegar. Stir well (I use a whisk) Bring to a boil and add vegetables. Boil 20 minutes. Add to jars while hot. I water bath can this for 20 minutes. It never had the instructions as it’s a very old recipe. I use to bottle while hot and the lids would seal but now I process it.
My mom made tomato jam all the time to eat on cream corn, green beans, especially in summer. I love it, one of my favorite foods ever. It was sweet and spicy. She canned all kinds of pickles and relishes, jellies, kraut etc. Pear relish was another favorite sweet and spicy. She also filled the freezer every summer. Daddy always had a good garden and i always helped. Good times.
Hi Chelsea really glad I’ve found your channel recently. I love how down to earth you are which encourages us lesser homesteaders in our journey. I’m from Victoria Australia 🇦🇺 down south . Last year we had an unusual tomato growing season and had to pick a lot off the vine when blushing. But I had tonnes of green ones too. An Italian friend gave me some helpful advise what to do with Green tomatoes. You can ripen them in a brown paper bag under the sink and within 5-7 days they are ripe. I tried it with ours and yes it works. I got so much more yield from our harvest. Only issue that don’t forget to check them and leave them to rot. Lol I thought I’d let you know that helpful tip. Cheers from Oz.
If some of your kids don’t like cilantro it might be worth growing some Peruvian huacatay (also known as Peruvian black mint) and trying that in the salsas for the zesty flavour. It is also great dried for teas to help fight colds and respiratory infections and it is also antispasmodic so good for stomach aches too. You start it like celery, as it needs light to germinate and it can get pretty tall but has an excellent flavour especially in dishes with peppers, chillies and garlic 😊
@@KeithandPamBilyeu not sure where you are but try a search for Huacatay, Peruvian black mint seeds and your country & hopefully they will show up for you 😊
@@wrinklesandsprinkles not sure where you are but try a search for Huacatay, Peruvian black mint seeds and your country & hopefully they will show up for you 😊
You inspired me to make green tomato chutney on saturday. Quite common here in nothern England though I haven't made it in years. A real taste of my childhood. Thank you for making me get up and do stuff.
Last year I put cherry tomatoes of different colors with several cloves of garlic in quart and filled the jars with good extra virgin olive oil, covering the tomatoes and stored them in my frig. During the winter we smeared them on toasty sourdough bread and it was delicious. Three quart jars lasted the two of us from Nov-April, and the slight fizz they developed was added flavor.
I remember when cilantro was mostly unheard of. I am 73. I do love it and so Does my family. My day didn’t go as planned either! I didn’t realize a freeze door was not closed properly. This was my bone broth freezer, they were cold and frosty but partly thawed, so I have spent the day canning bone broth. I make the broth in my Instant Pot cooking for 90 minutes. I had to do two batches. Included some chicken feet too. Love your food processor!!
Yeah, you’re trying the Green Tomato Bread. I have many loaves in the freezer with all sorts of add ins. Diced apples and pecans are one of our favorites.
💚 Last year I saw several people making a Green Tomato Curry. I really wanted to try it, but by the time I got the various spices gathered, most of my green tomatoes had ripened and I didn't get to try it. This year we mainly have cherry tomatoes and I doubt there'll be enough to make anything. But that's a green tomato idea for you! Green Tomato Bread..sounds very interesting 🤔 Thanks Chelsea! 💚
Tomato jam is delicious! My favorite recipe is from Marissa at Food in Jars. I put it over chicken thighs in the crockpot, cook all day and then shred and serve over rice. We call it " change your life chicken" because when I figured out I could use tomato jam for this it changed my life!
When your face told us how ‘wowie zowie’ the salsa tasted, I wonder what it would be like if you freeze dried some and reconstituted it with a small amount of water….would it taste just as fresh rather than canning it and losing some of the freshness? Curious……We haven’t yet been able to afford a freeze dried of our own and I just can’t wait for the day when I can play around with one! 👍 Love watching you working in the kitchen alongside myself while I process my own harvest. Take care friend! Cheers from Campbell River! Xoxo
Recipe -- Green Tomato Chutney. I found this fabulous recipe on the RUclips channel "Lovely Greens". We did the recipe using our green tomatoes and it was so good. We decided to go to our farmers market and ordered a 1/2 bushel of green tomatoes to make more.
Have you ever made a tomato preserve? My mother inlaw made it all the time. my husband couldn't get enough of it.. 2 1/2 lb (3 cup) prepared tomato 1 box powdered pectin like Sure-Jell 1 1/2 teaspoon grated lemon rind 1/4 cup lemon juice 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 4 1/2 cup sugar Use a 6-8 quart sauce pan. Scald, peel and chop tomatoes and simmer 10 minutes. Measure, and you should have 3 cups. Add lemon rind, lemon juice, allspice, cinnamon, cloves and Sure-Jell. Cook over high heat until mixture comes to a hard boil. At once add sugar, bring to a full rolling boil, a boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon. Ladle into hot, sterilized jars, leaving 1/4 inch space at top, and process in boiling water bath for 15 minutes or follow Sure-Jell instructions. Store in cool place.
Hi Chelsea. I found you channel last week and I am inspired and addicted to it!! I need the recipes that go with what your cooking! I have an abundance of green tomatoes and by goodness I’m gonna go for it and can them in many way. The green tomato bread I am sure my husband will love!! Thank you for inspiring me to continue canning this season. It’s so much work but looks great in the pantry!! ❤❤❤
We keep ginger in the freezer so doesn't go bad before you can use it all. I use a microplaner to get the ginger I need and then pop it back in the freezer.
Thanks to you I bought a steam canner and I love it. It saves so much water and time and so much easier than the big water bath canner. And as always I love your videos! You’re my favorite and I look forward so much to your videos!!!
You can always make a tomato soup, with a chicken soup base. That's something my family usually makes (though the Polish style chicken soup, Rosół). And when we make the tomato soup we have it with rice, usually. But for long-term storing, I wouldn't recommend adding the rice in unless you want a rice stew rather than a soup, lol.
You can make: 1/Tomato soup 2/Saksouka 3/You can put hole tomatoes on jars with salt and boiling water so that after you use them as you want easy quick way. 4/Ketchup 5/Chopped tomatoes in jars are so handy.
I made and canned rotel tomatoes for the first time this year and it tastes just like the store bought...only better. We eat a lot if rotel cheese dip so that was a very useful thing for me to can😃
Here’s the recipe from the Sure Jell box! ( my only suggestion is cut WAY back on the cloves. ) SPICED TOMATO JAM Ingredients 3 cups prepared tomatoes (prepare about 2 1/4 pounds tomatoes) 1 1/2 teaspoons grated lemon rind 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup lemon juice 4 1/2 cups sugar 1 3/4 ounces dry pectin (sure jell) Steps: To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (10 if your elevation is 1,001 - 6,000 feet and 15 for over 6000).
Oh in regards to the chickens and squash seeds and pulp. Yes it does help prevent worms. Chickens, and Cows. I didnt know that they loved tomatoes and potatoes though ..
Minestrone base soup... choped , tomatoe, celeri, oinion, carrott, zuccini. in a big stock pot . whitout spices only salt. pressure canned 40 miin; when you serv.. add to beef broth with fennel seeds and beans and noodle
I have been making sloppy joes sauce the past few years with all the abundance of tomatoes. I really like the canning granny’s recipe. There are two of those ladies with the same name so hopefully you will find the correct one!
Not food related but you mentioned that you heard your canadian accent when you were editing your video. Reminded me of when my sister and I recorded ourselves singing on a cell phone before smart phones and we were awful lol. I read it's because how you hear yourself when you are talking is because of the vibration of the inner inner compared to recording and listening it back.
I think you should peel green tomatoes because of the higher amount of solanin in the peel of unripe tomatoes. Since solanine is heat-resistant, it is not destroyed when canning green tomatoes.
Your videos are wonderful! I'm amazed at what you accomplish! Your family is so blessed! We canned a tomato onion conserve last year, like a tomato jam, I assume. It was better in late winter than at first. I guess it needed time to enhance the flavor. If you'd like the recipe i would be happy to send it. The best part was the caramelized onions mixed with the sun gold cherry tomatoes and balsamic vinegar. Mmmmm! 😊 God bless you!
You should took into making chow chow. It’s a relish made with green tomatoes, peppers, onion, and cabbage. It’s a clean out the garden staple recipe here in the South. And it’s used to add some flavor to a lot of those brown winter foods (mostly on top of soupy beans like pintos or black eyed peas) and also like you would use any relish such as hot dogs, burgers, on barbecue sandwiches, in salads like chicken or egg salad, and I also like it on fish. It’s got more of a zippy green tomato tang than regular relish. Some people add more or less sugar and spice levels vary as well. But it always contains a healthy dose of white vinegar which makes it good for canning.
Chelsea, if you watch PastaGrannies (yes, it's a treasure of a channel/highly recommend) processing tomato passata the grannies don't seem to be worried about bacteria. That being said, their cooking environments and materials appear spotlessly clean. 🍅 I bet the green tomato bread would be delicious with cream cheese.
I bought the Freshsaver steam canner this year, and I will never go back to water bathing if I can help it. I swore every time I had to water bath something. The steam canner is the next best thing to sliced bread🤗😜
It’s so funny. When you put your little shelf back up, I was so surprised. When it used to hang there, I always thought that was a crochet edging on it. But now I see it’s wood. Hahaha. Great video. 🇨🇦🌷
For your green tomatoes, how about chili verde sauce??? AND freeze dry some! You can use them later on when you have time to experiment with new recipes!!!
Tomato jam is my favorite. My Mom use to make it every year! Her grandmother (who was born in Germany in 1850) told her that the foam that formed on the top of tomatoes as you were simmering them had to be skimmed off because it was poisonous. Maybe the possibility of botulism on the skins had something to do with assuming the foam was poisonous. Cilantro sidenote: my husband hates it and I love it...it has everything to do with genes😉
I have been canning for years and friends snd family and ones they know have been amazing at giving me jars , I also pass on when I hear someone needs jars or is just starting up . I also go to my local Salvation Army and pick them up , I run finger over the rim to check for knicks ect , they are .50 for Quarts, , .25 for any other .
I find dead green tomatos ripen. I put them in boxes and try to always keep a couple of ripening ones in with the very greenest ones and they give off a gas which gradually ripens them. They just take some extra time.
I have a friend who has the same problem with cilantro. I substitute parsley in its stead. Love the videos. I am also in zone 3 and hearing about your garden and canning helps me with mine and gives me ideas.
We can’t seem to get the big versions here in the UK, but I got the food processor attachment for my kitchen aid stand mixer and that does have the dicing blades and I could not be happier! It’s incredible & I highly recommend it especially if you have a lot of produce to chop and preserve! Amazing ☺️
I am loving the kale and the spinach! I made up a bunch of different meat and vegetable soups in pint jars (it is only me here). When I pop one open, I grab a handful of kale or spinach and toss it into my soup as it is heating up, and yay!! More veggies into my body!!! Thrive Life is the best!!! Thank you, Leisa!!!
Sorry, this was supposed to be for Leisa at Suttons Daze, the video I was watching just before it switched over to yours. I try and watch both yours and hers as they pop up on my phone.
One of my neighbors had bushels of green tomatoes and she stored them on racks in her basement/cellar and when she wanted to ripen them she put them in paper bags or wrapped in newspaper, tasted just like they came off the vine…she did this until almost February. Not sure if this would work for you…
I made green tomato sweet and dill relish this year. A re pie for the bread would be great. Also I have tons of little summer squash, which is like zucchini, but would love some recipes on how tongues them.
Good Morning Chelsea, I wanted to have you send me some of your Green Tomatoes! Shucks! In the South, the area of Georgia, The Carolinas, Virginia, etc., it is an awesome treat. You can slice them up about 1/4inch slices. Dip them on cornmeal then a Pancake type batter of your choice and fry in a skillet till slightly softened. I like to put Garlic and onion powder in with the Cornmeal along with some Salt & Pepper. It only takes about 5-7 minutes to make a batch of the treats. You can also deep fry if you’d like. Top them after draining on paper towels then add some sour cream. Trust me, this is so good! Works great as a side dish. The cornmeal make it nice and crispy!
Wait til you use that Kitchenaid dicer on potatoes - carrots - beets -- any hard veggie! I just recently purchased one and I was giddy over the possibilities! I actually use it more for foods that I want to freeze dry than I do for things I bottle. But either way, it is a real time saver. PS I also grow my tomatoes in black plastic so I'm not worried about botulism from the dirt. Not peeling tomatoes is probably the greatest time saver I have ever discovered. I also cook them down and run them through my Kitchenaid blender. It pulverizes the seeds and skins -- everything No waste!
I was going back six years ago watching your videos. It's just amazing breathtakin, the work you and your hubby did to that land. Your mom and dad did amazing job when your old place they bought. But that lake go fishing right off the deck. The build of the house almost look like a KOA it was a and that's what the shape of their buildings was. It brought me back my childhood. God bless you all. And yes that was a bad fire 🔥🔥🔥🔥🔥🚒🚒🚒🚒. And bless the neighbors for helping your parents when they had to evacuate .
Pam here….if you are adverse to too much heat with cayenne pepper, I have found that ground white pepper gives a warm heat that is not as harsh. Just be careful as it is more powerful because it is ground as a powder.
We enjoy cilantro, but when you do make some thing with fresh cilantro, and someone does not like it, we substitute fresh parsley. Not exactly to staysame but it will do.
Thank you for sharing the kitchen aid processor, I’m going to try to find it! Like others have said, ginger in the freezer. I buy the big bags of organic ginger at Costco and freeze it right in that bag they sell it in. Works great for me!
Hi, I noticed one or more kitties saunter past your sliding glass door in this video after you mentioned your strong onions set outside. There are many things that are very toxic to cats, and that includes onions, garlic, and most bulb plants such as lilies, irises, etc. Love your videos!
Hi! I made bruschetta in a jar (Ball recipe). The recipe calls for leaving the skins on the tomatoes. I don’t know why that it is ok with that recipe but not ok with others? Doesn’t make sense to me. But it turned out great!
I agree with your assessment of peeling tomatoes. I suspect that the skins may be perhaps more basic than the tomato itself, but lean to the dirt option more. But as a note, it is also recommended that acidity be added to your jars for canning red tomatoes - due to the variable levels of tomatoes. I had to buy pint jars again today! Green tomato relish (chutney really) and pickles is really good. However, I am confused as to why you are using up so many green - mine usually pretty much all ripen in the house...they are simply dumped on a sheet on the floor everywhere...577 pounds total. The green tomato variety will be nice, but i also have almost 10 gallons of tomatillos to use up as well and that should be enough green product...lol. Good job getting all that done!
First Becky, now Chelsea! Woohoo!
Yep, it’s that time of year!
Yes! I thought the same thing!
Haha... my 2 favorites too 😀
I fancy Beckys gnocchi with Chelsea's tomato sauce and cheese for supper!!
Yes my 2 favorite!
You have no idea how I look forward to your videos. ❤️❤️❤️ It’s like visiting with a good friend.
I feel exactly the same. 😊
That teaches you things most times you see her
Same!!
Same here!🥰❤️🙏🏻🇨🇦
Thank you so, so much. That means a lot to me.
If you place a large compost bin of fresh manure in your high tunnel during the autumn and winter it will keep the ambient temperature up and prevent frost damage and potentially prolong your plants
I don’t know if other countries are spending any money on testing canning recipes, but the US National Center for Home Food Preservation is no longer doing any testing of canning recipes, from what I have heard. I think they were defunded or something. I think the US government isn’t that keen on encouraging home canning.
Most Eastern Europe countries don’t test recipes as it is just common knowledge to can and everyone just passes down recipes through generations. Makes me very sad to see all that passed down knowledge is no longer popular and is going away here in the west :(
i just love your channel and enjoy watching you can and garden. I don't know if you already know this but I always buy a large root of ginger, wrap it well and keep it in the freezer. I just grate it frozen and it keeps forever. I cook so much Asian inspired dishes I can't do without! Thanks for sharing all your hard work.
Since it is a rhizome one can plant a piece in the garden and it will propagate. Of course I don’t know if it will survive in the colder regions like I live in. I haven’t tried it because I don’t have a garden.🤔
I always put mine in the freezer as it grates so easily and doesn't go bad before I can use it. I also do the same with galangal which is a much milder taste of ginger and a lovely pink colour mostly.
Such a great tip! Thank you.
I agree with your comments regarding canning practices. There are many practices that have been tried and true for decades in Amish and Mennonite kitchen's that are still frowned upon by FDA regulations. I find that also true for European canning methods as well.
Exactly. I am from Spain.
Chelsea, you are so amazing! I multi-task, as well, but you are the most efficient person I’ve seen in a long time. Job well done!! ♥️🙏🏼♥️
Wow, thank you!
Hello Chelsea, Apparently you can just put the piece of ginger in a bag in the freezer and grate some as you need it. Good luck with preserving all those tomatoes!
I peel then break root ginger into useable sizes then freeze. I find if I grate it as soon as I take it out of the freezer it is easy to use. Once thawed it is squishy and harder to work with.
Chelsea, do get some fresh ginger and freeze it, grate it when still frozen, for recipes. The flavor is not even close to ground ginger--bright, flavorful, wonderful. Different! So much better! Ground is not really a substitute for fresh. Ginger freezes soo well! thanks for the videos.
Cilantro tasted like soap to me my entire life, even through my first 2 pregnancies. Now, after my 3rd, it doesn't anymore and I love it.
To my fellow soap tasters ... try a smoky salsa with no cilantro. Smoked paprika and/or chipotle. It is our fave. Otherwise if you want more traditional salsa, use parsley and either lemon or lime juice (or both)
You are such a hard worker. I could never do what you do. Love watching you and I always learn a lot too. Who says at 65 you can't learn anything new. Lol
Have you heard of chow chow? It consists of cabbage, green tomatoes, onions, and/ or bell peppers, sometimes even zucchini, or other surplus garden veggies. It's a southern staple. Hot or mild, it's delicious! Both my grandmothers used to make chow chow. It was so good. I no longer have their recipes but Google has hundreds.
Love it!
I forgot to mention that when you did your kitchen overhaul I thought a nice decoration for your shelf would be your new favourite measuring cup. Since you use it so frequently it will never get greasy and when you’re not using it, it will look beautiful there! ❤👍
You make things look so good!😊
Thanks for sharing your life with us!
I truly enjoy canning myself. It's great to see your process vs mine and recipes. Incredibly fun, educational and thoughtful. Growing and feeding your family is exciting🥰
I just love your videos! I’m on a cruise right now sitting in my balcony looking at your videos and listening to the ocean. I live in an over 55 neighborhood but grew a bunch of tomatoes just in my back yard beds against house. Crazy good year. I have 25 gallon bags of tomatoes in freezer to deal with when I have time. I’ve already mad a bunch of salsa, bruschetta and eaten tomatoes fresh. Anyone can grow some food for themselves.
Thanks for inspiring me to keep on canning lol. I know red tomatoes need to be peeled but I don’t. I wash them well and can them. I also know a processing plant has a different set up than home canners do however, I buy canned tomatoes that have skins on them so there’s that lol. I do have a nice recipe for steak sauce that uses tomatoes so when I get home, I’ll post it for you. It is one of my favourites. It’s not what one would think steak sauce to be, it’s more like a relish and is absolutely delicious on mashed potatoes, pork, chicken and beef etc.
Steak Sauce Recipe
16 cups (4qt basket) ripe tomatoes
6 cucumbers seeded, cut fine (the dicer on your kitchen aid would be awesome for that)
5 small onions chopped
Add a little less than 1/4 cup of course salt. Let stand overnight. Drain well in the morning.
Sauce:
4 2/3 cups white sugar
1/4 tsp pepper
1/2 tsp curry powder
1/2 tsp tumeric
A little more than a tablespoon of flour and 2 cups of vinegar
Mix the dry ingredients together, then add vinegar. Stir well (I use a whisk)
Bring to a boil and add vegetables.
Boil 20 minutes. Add to jars while hot.
I water bath can this for 20 minutes. It never had the instructions as it’s a very old recipe. I use to bottle while hot and the lids would seal but now I process it.
My mom made tomato jam all the time to eat on cream corn, green beans, especially in summer. I love it, one of my favorite foods ever. It was sweet and spicy. She canned all kinds of pickles and relishes, jellies, kraut etc. Pear relish was another favorite sweet and spicy. She also filled the freezer every summer. Daddy always had a good garden and i always helped. Good times.
Hi Chelsea really glad I’ve found your channel recently. I love how down to earth you are which encourages us lesser homesteaders in our journey.
I’m from Victoria Australia 🇦🇺 down south . Last year we had an unusual tomato growing season and had to pick a lot off the vine when blushing. But I had tonnes of green ones too. An Italian friend gave me some helpful advise what to do with Green tomatoes. You can ripen them in a brown paper bag under the sink and within 5-7 days they are ripe. I tried it with ours and yes it works. I got so much more yield from our harvest. Only issue that don’t forget to check them and leave them to rot. Lol I thought I’d let you know that helpful tip. Cheers from Oz.
If some of your kids don’t like cilantro it might be worth growing some Peruvian huacatay (also known as Peruvian black mint) and trying that in the salsas for the zesty flavour. It is also great dried for teas to help fight colds and respiratory infections and it is also antispasmodic so good for stomach aches too. You start it like celery, as it needs light to germinate and it can get pretty tall but has an excellent flavour especially in dishes with peppers, chillies and garlic 😊
Pam here….this sounds so interesting!! Wonder where you can get seeds from ?
Where might someone find seeds for it?
I've never heard of that. really interesting as I love seed coriander but hate leaf coriander/ Cilantro. Thank you.
@@KeithandPamBilyeu not sure where you are but try a search for Huacatay, Peruvian black mint seeds and your country & hopefully they will show up for you 😊
@@wrinklesandsprinkles not sure where you are but try a search for Huacatay, Peruvian black mint seeds and your country & hopefully they will show up for you 😊
You inspired me to make green tomato chutney on saturday. Quite common here in nothern England though I haven't made it in years. A real taste of my childhood. Thank you for making me get up and do stuff.
Last year I put cherry tomatoes of different colors with several cloves of garlic in quart and filled the jars with good extra virgin olive oil, covering the tomatoes and stored them in my frig. During the winter we smeared them on toasty sourdough bread and it was delicious. Three quart jars lasted the two of us from Nov-April, and the slight fizz they developed was added flavor.
A green tomato suggestion... green tomato mincemeat. It's absolutely yummy! A favourite in our family for three generations.
I remember when cilantro was mostly unheard of. I am 73. I do love it and so
Does my family. My day didn’t go as planned either! I didn’t realize a freeze door was not closed properly. This was my bone broth freezer, they were cold and frosty but partly thawed, so I have spent the day canning bone broth. I make the broth in my Instant Pot cooking for 90 minutes. I had to do two batches. Included some chicken feet too. Love your food processor!!
Canning madness! Another day closer to your pantry tour 💥
Have you ever considered making LMR tea towels?
I always pick my tomatoes when they are green and ripen them on the counter in my kitchen. It is so good!
Yeah, you’re trying the Green Tomato Bread. I have many loaves in the freezer with all sorts of add ins. Diced apples and pecans are one of our favorites.
Is there somewhere we can print off the green tomato salsa recipe you used? 🙂 That looks good!
I got the kitchen aid strainer this year and I love it. It removes all the skins and the seeds in very little time.
💚 Last year I saw several people making a Green Tomato Curry. I really wanted to try it, but by the time I got the various spices gathered, most of my green tomatoes had ripened and I didn't get to try it. This year we mainly have cherry tomatoes and I doubt there'll be enough to make anything. But that's a green tomato idea for you! Green Tomato Bread..sounds very interesting 🤔 Thanks Chelsea! 💚
Tomato jam is delicious! My favorite recipe is from Marissa at Food in Jars. I put it over chicken thighs in the crockpot, cook all day and then shred and serve over rice. We call it " change your life chicken" because when I figured out I could use tomato jam for this it changed my life!
When your face told us how ‘wowie zowie’ the salsa tasted, I wonder what it would be like if you freeze dried some and reconstituted it with a small amount of water….would it taste just as fresh rather than canning it and losing some of the freshness? Curious……We haven’t yet been able to afford a freeze dried of our own and I just can’t wait for the day when I can play around with one! 👍 Love watching you working in the kitchen alongside myself while I process my own harvest. Take care friend! Cheers from Campbell River! Xoxo
Fried Green tomatoes are absolutely amazing. It’s a southern recipe. I’m in Louisiana.
Recipe -- Green Tomato Chutney. I found this fabulous recipe on the RUclips channel "Lovely Greens". We did the recipe using our green tomatoes and it was so good. We decided to go to our farmers market and ordered a 1/2 bushel of green tomatoes to make more.
I’m a city girl who doesn't even cook, but I love your videos. Howdy from Texas!
@16:50 I get why they think it's like soap .... I love fresh Cilantro in my South West cooking !
Have you ever made a tomato preserve? My mother inlaw made it all the time. my husband couldn't get enough of it.. 2 1/2 lb (3 cup) prepared tomato
1 box powdered pectin like Sure-Jell
1 1/2 teaspoon grated lemon rind
1/4 cup lemon juice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
4 1/2 cup sugar
Use a 6-8 quart sauce pan. Scald, peel and chop tomatoes and simmer 10 minutes. Measure, and you should have 3 cups. Add lemon rind, lemon juice, allspice, cinnamon, cloves and Sure-Jell. Cook over high heat until mixture comes to a hard boil. At once add sugar, bring to a full rolling boil, a boil that cannot be stirred down. Boil hard 1 minute, stirring constantly.
Remove from heat, skim off foam with metal spoon. Ladle into hot, sterilized jars, leaving 1/4 inch space at top, and process in boiling water bath for 15 minutes or follow Sure-Jell instructions. Store in cool place.
Hi Chelsea. I found you channel last week and I am inspired and addicted to it!! I need the recipes that go with what your cooking! I have an abundance of green tomatoes and by goodness I’m gonna go for it and can them in many way. The green tomato bread I am sure my husband will love!! Thank you for inspiring me to continue canning this season. It’s so much work but looks great in the pantry!! ❤❤❤
Sweet Yellow Tomatoes make the best tomato jam. It goes great on grilled cheese sandwiches in winter.
Love to see the harvests and saving for winter…. Thanks for all you do 😊
The scenery out your kitchen windows is so beautiful! I love the fall time!
We keep ginger in the freezer so doesn't go bad before you can use it all. I use a microplaner to get the ginger I need and then pop it back in the freezer.
Thanks to you I bought a steam canner and I love it. It saves so much water and time and so much easier than the big water bath canner. And as always I love your videos! You’re my favorite and I look forward so much to your videos!!!
You can always make a tomato soup, with a chicken soup base. That's something my family usually makes (though the Polish style chicken soup, Rosół). And when we make the tomato soup we have it with rice, usually. But for long-term storing, I wouldn't recommend adding the rice in unless you want a rice stew rather than a soup, lol.
Green tomato Mince Meat , my mom canned that every year , she also makes a killer Green Tomato relish my hugs loves it with beef .
Thank you for your videos 🙂. They add much needed simplicity and calm to my life.
You can make:
1/Tomato soup
2/Saksouka
3/You can put hole tomatoes on jars with salt and boiling water so that after you use them as you want easy quick way.
4/Ketchup
5/Chopped tomatoes in jars are so handy.
I made and canned rotel tomatoes for the first time this year and it tastes just like the store bought...only better. We eat a lot if rotel cheese dip so that was a very useful thing for me to can😃
same. I love it!
Here’s the recipe from the Sure Jell box! ( my only suggestion is cut WAY back on the cloves. )
SPICED TOMATO JAM
Ingredients
3 cups prepared tomatoes (prepare about 2 1/4 pounds tomatoes)
1 1/2 teaspoons grated lemon rind
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup lemon juice
4 1/2 cups sugar
1 3/4 ounces dry pectin (sure jell)
Steps:
To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (10 if your elevation is 1,001 - 6,000 feet and 15 for over 6000).
Tomato jam with Worcestershire sauce on a block of cream cheese FTW!
Your enthusiasm makes me want to try some of your recipes. Love the channel. X
Oh in regards to the chickens and squash seeds and pulp. Yes it does help prevent worms. Chickens, and Cows. I didnt know that they loved tomatoes and potatoes though ..
When I had lots of green tomatoes a couple years ago I canned them and also made green tomatoes mincemeat - super delicious 😀
For the bread...
Minestrone base soup... choped , tomatoe, celeri, oinion, carrott, zuccini. in a big stock pot . whitout spices only salt. pressure canned 40 miin; when you serv.. add to beef broth with fennel seeds and beans and noodle
Hi, do you mind sharing the relish recipe ?
I have been making sloppy joes sauce the past few years with all the abundance of tomatoes. I really like the canning granny’s recipe. There are two of those ladies with the same name so hopefully you will find the correct one!
Fantastic achievements again! Thanks for sharing. I always look forward to your vlogs! Blessings to everyone 🤗💕🇨🇦
Not food related but you mentioned that you heard your canadian accent when you were editing your video. Reminded me of when my sister and I recorded ourselves singing on a cell phone before smart phones and we were awful lol. I read it's because how you hear yourself when you are talking is because of the vibration of the inner inner compared to recording and listening it back.
I think you should peel green tomatoes because of the higher amount of solanin in the peel of unripe tomatoes. Since solanine is heat-resistant, it is not destroyed when canning green tomatoes.
I watch you regilously you are wonderful and a role model for me
Your videos are wonderful! I'm amazed at what you accomplish! Your family is so blessed! We canned a tomato onion conserve last year, like a tomato jam, I assume. It was better in late winter than at first. I guess it needed time to enhance the flavor. If you'd like the recipe i would be happy to send it. The best part was the caramelized onions mixed with the sun gold cherry tomatoes and balsamic vinegar. Mmmmm! 😊 God bless you!
Funny, I hated cilantro when I was younger, but now I love it.
You should took into making chow chow. It’s a relish made with green tomatoes, peppers, onion, and cabbage. It’s a clean out the garden staple recipe here in the South. And it’s used to add some flavor to a lot of those brown winter foods (mostly on top of soupy beans like pintos or black eyed peas) and also like you would use any relish such as hot dogs, burgers, on barbecue sandwiches, in salads like chicken or egg salad, and I also like it on fish. It’s got more of a zippy green tomato tang than regular relish. Some people add more or less sugar and spice levels vary as well. But it always contains a healthy dose of white vinegar which makes it good for canning.
Chelsea, if you watch PastaGrannies (yes, it's a treasure of a channel/highly recommend) processing tomato passata the grannies don't seem to be worried about bacteria. That being said, their cooking environments and materials appear spotlessly clean. 🍅 I bet the green tomato bread would be delicious with cream cheese.
We love Pasta Grannies!
Lots of goodies! I hope you rest a bit as well! Blessings 💕🤗💕
I bought the Freshsaver steam canner this year, and I will never go back to water bathing if I can help it. I swore every time I had to water bath something. The steam canner is the next best thing to sliced bread🤗😜
For every 2/3 C raw rice I add 1 tsp of dried red n green peppers. Delicious.
It’s so funny. When you put your little shelf back up, I was so surprised. When it used to hang there, I always thought that was a crochet edging on it. But now I see it’s wood. Hahaha. Great video. 🇨🇦🌷
For your green tomatoes, how about chili verde sauce??? AND freeze dry some! You can use them later on when you have time to experiment with new recipes!!!
My daughter taste soap too with cilantro. I enjoyed your canning day it's relaxing for me and hard work for you. 😃
Left over roast beef in sandwiches with tomato jam is delicious.
Tomato jam is my favorite. My Mom use to make it every year! Her grandmother (who was born in Germany in 1850) told her that the foam that formed on the top of tomatoes as you were simmering them had to be skimmed off because it was poisonous. Maybe the possibility of botulism on the skins had something to do with assuming the foam was poisonous.
Cilantro sidenote: my husband hates it and I love it...it has everything to do with genes😉
I wish I was there making fried green tomatoes. It is probably my favorite tomato meal.
I have been canning for years and friends snd family and ones they know have been amazing at giving me jars , I also pass on when I hear someone needs jars or is just starting up . I also go to my local Salvation Army and pick them up , I run finger over the rim to check for knicks ect , they are .50 for Quarts, , .25 for any other .
My goodness what a wonderful prolific abundance of tomatoes!! Lovely lovely. Have fun!
I find dead green tomatos ripen. I put them in boxes and try to always keep a couple of ripening ones in with the very greenest ones and they give off a gas which gradually ripens them. They just take some extra time.
I have a friend who has the same problem with cilantro. I substitute parsley in its stead. Love the videos. I am also in zone 3 and hearing about your garden and canning helps me with mine and gives me ideas.
Had wondered lately about why cilantro tastes soapy to me. Makes sense as certain genes have similar effects to asparagus.
Be sure the KitchenAid states that it includes DICING KIT. Pretty sure it only comes with the big momma 13 cup. And I love my Dicing Kit!
We can’t seem to get the big versions here in the UK, but I got the food processor attachment for my kitchen aid stand mixer and that does have the dicing blades and I could not be happier! It’s incredible & I highly recommend it especially if you have a lot of produce to chop and preserve! Amazing ☺️
@@sarahtrew9331I totally forgot that attachment. Glad you were able to get it.
I am loving the kale and the spinach! I made up a bunch of different meat and vegetable soups in pint jars (it is only me here). When I pop one open, I grab a handful of kale or spinach and toss it into my soup as it is heating up, and yay!! More veggies into my body!!! Thrive Life is the best!!! Thank you, Leisa!!!
Sorry, this was supposed to be for Leisa at Suttons Daze, the video I was watching just before it switched over to yours. I try and watch both yours and hers as they pop up on my phone.
I love that attachment for your KA food processor🩷
One of my neighbors had bushels of green tomatoes and she stored them on racks in her basement/cellar and when she wanted to ripen them she put them in paper bags or wrapped in newspaper, tasted just like they came off the vine…she did this until almost February. Not sure if this would work for you…
I've said this before...but thank you once again for being so faithful posting videos.☺️
Thank you so much!
I made green tomato sweet and dill relish this year. A re pie for the bread would be great. Also I have tons of little summer squash, which is like zucchini, but would love some recipes on how tongues them.
Good Morning Chelsea, I wanted to have you send me some of your Green Tomatoes! Shucks! In the South, the area of Georgia, The Carolinas, Virginia, etc., it is an awesome treat. You can slice them up about 1/4inch slices. Dip them on cornmeal then a Pancake type batter of your choice and fry in a skillet till slightly softened. I like to put Garlic and onion powder in with the Cornmeal along with some Salt & Pepper. It only takes about 5-7 minutes to make a batch of the treats. You can also deep fry if you’d like. Top them after draining on paper towels then add some sour cream. Trust me, this is so good! Works great as a side dish. The cornmeal make it nice and crispy!
The garlic stunk up my house awful when I freeze dried but I’ve yet to do my onions.
Great vid, as usual! Thank you!
Made the salsa Verde last year!! So good!!! I mix it with cream cheese and make chicken enchiladas with it!!! Big hit with my husband!!
Wait til you use that Kitchenaid dicer on potatoes - carrots - beets -- any hard veggie! I just recently purchased one and I was giddy over the possibilities! I actually use it more for foods that I want to freeze dry than I do for things I bottle. But either way, it is a real time saver. PS I also grow my tomatoes in black plastic so I'm not worried about botulism from the dirt. Not peeling tomatoes is probably the greatest time saver I have ever discovered. I also cook them down and run them through my Kitchenaid blender. It pulverizes the seeds and skins -- everything No waste!
I was going back six years ago watching your videos. It's just amazing breathtakin, the work you and your hubby did to that land. Your mom and dad did amazing job when your old place they bought. But that lake go fishing right off the deck. The build of the house almost look like a KOA it was a and that's what the shape of their buildings was. It brought me back my childhood. God bless you all. And yes that was a bad fire 🔥🔥🔥🔥🔥🚒🚒🚒🚒. And bless the neighbors for helping your parents when they had to evacuate .
Pam here….if you are adverse to too much heat with cayenne pepper, I have found that ground white pepper gives a warm heat that is not as harsh. Just be careful as it is more powerful because it is ground as a powder.
We enjoy cilantro, but when you do make some thing with fresh cilantro, and someone does not like it, we substitute fresh parsley. Not exactly to staysame but it will do.
Thank you for sharing the kitchen aid processor, I’m going to try to find it! Like others have said, ginger in the freezer. I buy the big bags of organic ginger at Costco and freeze it right in that bag they sell it in. Works great for me!
Hi, I noticed one or more kitties saunter past your sliding glass door in this video after you mentioned your strong onions set outside. There are many things that are very toxic to cats, and that includes onions, garlic, and most bulb plants such as lilies, irises, etc. Love your videos!
I like this video because you share great tip for garden and food
Hi! I made bruschetta in a jar (Ball recipe). The recipe calls for leaving the skins on the tomatoes. I don’t know why that it is ok with that recipe but not ok with others? Doesn’t make sense to me. But it turned out great!
The government makes their own rules.😅
Salsa verde is great also, you dont need tomatillo just green tomatoes its great
I agree with your assessment of peeling tomatoes. I suspect that the skins may be perhaps more basic than the tomato itself, but lean to the dirt option more. But as a note, it is also recommended that acidity be added to your jars for canning red tomatoes - due to the variable levels of tomatoes. I had to buy pint jars again today! Green tomato relish (chutney really) and pickles is really good. However, I am confused as to why you are using up so many green - mine usually pretty much all ripen in the house...they are simply dumped on a sheet on the floor everywhere...577 pounds total. The green tomato variety will be nice, but i also have almost 10 gallons of tomatillos to use up as well and that should be enough green product...lol. Good job getting all that done!
Tomato Jam! We love it here in the South! Wonderful with grilled cheese and BLT sandwiches! 🥰
Oh that sounds wonderful
The tomato jam I've ever had was sweet but watching Chelsea adding spices it sounds yummy!
Wow Chelsea those relishes looks so young I could imagine them on pumpkin bread would be yum or olive bread