really love your videos, my mother took the skins and put in the oven at 200 And let them dehydrate. Than would grind them into powder to add to her sauces. She too believed in no waste….lol 😀
I’m so glad to see your comment. Making sauce the other day I was thinking about dehydrating the skins for powered tomatoes. I’ll have to do some research on this. Thank you!
I used to can fifty quarts of tomatoes every summer. My mother taught me. You did them perfectly. I’m 72 now and I still would love to can a few quarts. My daughter never wanted to learn.
Finally someone telling me I don't have to add lemon juice. It absolutely changes the flavor so I wasn't going to do them this year after I wasn't happy with last years! Thanks!
Such a helpful video! Thank you for taking this down to a beginner level. I think I can do it. I have everything, including Citric acid to can these GORGEOUS Romas I have! There’s nothing better than fresh tomatoes, out of your own garden. The taste is amazing. Thank you for preparing this content and pushing it out. 😚
If you process 10 min or more in boiling bath water you dont have to sterilize the jars and lids. Some flat lids do not require heating up anymore, so check your supplier. Great video, glad you mentioned usda snd nchfp for safe canning!
True, but also if you're hot filling the jars, might it also be a good idea to slowly bring up the temp of the jars themselves to reduce the rapid change in temperature of the glass, which could potentially cause cracking?
How are you not on the Food Network, or the Cooking Channel?😳 Don’t get me wrong, you’re crushing it here. You definitely don’t appear to be hurting. Recording studio kitchen, bomber equipment, restaurant. Sorry, I meant that as a compliment. I watch your videos orders of magnitude more than I watch either of those channels anyway 😆
Thank you for making it easy and stress free video! I’ve watched others and people were talking about botulism, and that I shouldn’t use fresh lemon only bottled etc. I almost gave up on canning until I saw your video!
1. I just use a potato peeler to remove the skins. Quick for me and avoids all those extra steps. 2. I use citric acid instead of lemon juice. Avoids altering the flavor. 1/4 tsp per pint, 1/2 tsp per quart. 3. Some recommend adding salt for flavor. 1/2 tsp per pint, 1 tsp per quart. BUT ... do NOT use table salt; the additives cause cloudiness. Use canning salt (preferred) or sea salt as an alternative.
Thanks Chef...this was very thorough and appreciated. Great yield on your plants, too. I had 5 tomato plants and only got 4 tomatoes! Bad year for them l guess as I heard the same from others all over the country. No blight or insects either.
I have to pick my tomatoes as soon as they have color. I have problems with raccoons, possums, deer, and more. The funny thing is when I catch a raccoon eating a tomato while sitting in a chair on my back porch. I love canning. Thanks for sharing.
Holmer188, It's a year late but... Try sprinkling cayenne pepper on the tomatoes. Don't sprinkle them when wet or damp, as the pepper will tend to stick. Don't sprinkle any flowers or the pollinators will avoid those flowers. Use the cheapest cayenne pepper you can find; don't waste the good stuff. You can do the same with other vegetables (and trash can lids)Hope this helps.
I think the reason it is recommended to use the lemon juice (or citric acid) is that many "modern" tomato varieties have been bred to be less acidic and more sweet (to appease the modern sweet tooth). Without adding something acidic the risk of not killing botulism and other bacteria can increase. That is what I have heard. We add lemon juice when canning tomatoes (and no sugar) and do not find any unfavorable flavor issues.
TheVillainOfTheYear, First off, any herb you grow will be far better than what you can buy (unless you buy from someone who grows it). Second, "herbs" are the leaves of the plant; "spices" are the roots, stalks, berries/fruits of the plant. Herbs=soft, spices=hard. Now for the Italian "spices". Oregano - 1½ tsp Marjoram - 1 tsp Thyme - 1 tsp Basil - ½ tsp Rosemary - ½ tsp Sage - ½ tsp also try Cilantro - ½ tsp Savory - ½ to 1 tsp or Start with equal amounts of each and increase or decrease one of the ingredients each time you make it. Adjust it to your liking. Finally, you can grow most any of the herbs in your garden. Some of them do well indoors in a window that gets indirect sunlight. Some plants like Basil grow for awhile, then die out. That's because the roots get too thick. There are some spices like cinnamon that you can't grow outside of their natural habitat, so you will have to buy those. Don't cheap out, get quality hers and spices. Kroger and Aldi do not sell quality items. You can find seeds for almost any herb on Etsy. I have had excellent luck with everything that I've bought off of Etsy. Start planning your garden November 2nd 'cause March (when you plant your starters indoors) will upon you before you know it. Hope this helps.
Hi billy I make tomato like you except boiling jars. Also add salt in tomato. I think washing them in mashine is enough to be strilized. I pour hot hot tomato in them and put leds and make them firm and put it in room temprature at least 6 months without spoiling. I also dont boil jars with tomato ! By the way, not reped tomato makes it more yammy
Never added lemon. And it's worked for decades for me like legit I've found old jars from like 2008 and used them, damn good. Must have been the year I had fresh sweet basil cause it was very sweet compared to later batches
Great video. Harvested about 15 lbs of tomatoes this week and about to can them, first time ever! Your instructions are clear and simple!! Question, is the peeling of the tomatoes necessary? There is also flavour in the skin. Nothing but good soil and water was served for my tomatoes.
Thanks for showing your real garden tomatoes with blemishes and cracks I am so over the videos with these perfect tomatoes that are so perfect so not real life!
Thank you for this episode. What kind of tomatoes were those? They look like heirlooms, which are my favorites. I’ve built two raised veg beds and was going to plant tomatoes. I’m here in central Florida. Thank you again
I do my peeling similar but I don't take the core out until I take off the skin, I just put the X in the bottom of the tomato and drop in hot water until I see it wrinkle a bit and then transfer to the cold water, doesn't get the tomato too water logged this way.
I'm so glad I don't have to add the lemon juice or citric acid. I have San Marzano tomatoes and my understanding is that the best tomatoes commercially canned, do not contain either of those.
Yo soy un fracaso cosechando Tomate, pero a principio de año que estaba barato compré extra para conservar. De momento vamos bien. Sigue vivo y pronto a usarlo, ya que el precio del tomate está por los cielos aquí en mi país.
One can use a ph strip to double check the acid, don't just guess if there is enough acid. A high acid level (pH of 4.6 or less) prevents the growth of Clostridium botulinum bacteria which causes botulism.
Yes! I use citric acid to avoid having the taste altered by lemon juice or vinegar. You cannot assume there is enough acid in today's tomato cultivars unless you are using heirloom varieties (I would still check it or just go ahead and use the citric acid.)
Easier way to sterilize jars is to put them in the oven and set the temp 100C (about 200F). Keep them in the oven for 10-15 min at 100C. Turn the oven off and take the jars out once you are ready to use them.
I love my mother-in-law's old food mill with the wooden thing. It's probably 70 years old. I don't peel tomatoes or apples for sauce. Just wash, core, cook, press through the mill and jar. The food mill removes peel and seeds. Process or put them in the freezer.
Canned tomatoes are the best! Can I offer some advice though? Always add the lemon juice. The acid level is KEY in preventing botulism. Tomatoes nowadays are bred with lower acidity levels. You don't always know the acid level of your tomatoes, so better safe than sorry. Also, ALWAYS process the jars. Just putting hot food in a jar isn't enough, even if that lid "pops." Canning is fun and a great way to preserve your harvest, but should always be done safely.
No lemon huh? How long do you suspect a jar will last approximately? I watch a lot of Mennonite canning videos for tried and true recipes and will now incorporate some Italian tips :) ... Thanks.
One very important note since he’s following USDA and NCFHP guidelines-REMOVE the rings for shelf storage after they’ve been canned. Rings left on can create a “false seal” so we think the canned food is safe but it may not be. The sealing compound on the rim of the flat lid is where you want the true seal.
Tomato varieties can really vary in acidity and sugars and so testing for acidity is a wise preventative of deadly botulism - not worth dying. Botulism grows in a no oxygen environment which is why the acid level is so important. Better safe than sorry.
This is how mom did her juice but I’d rather just can the whole thing , she never added anything but a little salt then when she cooked them put the amount of sugar in that she wanted
You didn’t say if the lid should be on or off as you simmer them. I kept the lid on and now I’m thinking that perhaps it should have been with the lid off ? Looking back at your video it would appear that there is a ring around the inside of your pot that indicates evaporation may have taken place by as much as an inch and a half or so so now I’m thinking I should have left the lid off. Well, damn, I hope that if I continue cooking the tomatoes longer to reduce some of the liquid that it doesn’t harm the flavor?
Fyi tomato ph has changed a lot so many types are either just below,on,or a bit above the safety PH to prevent botulism.. Why acidifying is recommended..
The amount of acid varies from one variety of tomato to another, if you used testing strips you may see they are not high acid enough. You need to add that acid, yikes.
This is not true. As long as they’ve been processed they will be ok. If acid needed to be added you would see that as an ingredient on every canned tomato on the shelf.
really love your videos, my mother took the skins and put in the oven at 200 And let them dehydrate. Than would grind them into powder to add to her sauces. She too believed in no waste….lol 😀
I’m so glad to see your comment. Making sauce the other day I was thinking about dehydrating the skins for powered tomatoes. I’ll have to do some research on this. Thank you!
😮I love that idea!
They knew how to use everything!
I’m trying that this year!!
Just started drying mine with my homegrown asian spicy peppers.... awesome
Homegrown tomatoes are the best 🎀👍
Love this - I thought jarring tomatoes was somehow more complicated, looking forward to trying this!!!
Beautiful stove...and how can anyone go wrong with Grandma's recipe. Thanks for sharing.
I used to can fifty quarts of tomatoes every summer. My mother taught me. You did them perfectly. I’m 72 now and I still would love to can a few quarts. My daughter never wanted to learn.
I'll be your daughter if I can make tomato sauce with you lol
I wish your daughter will change her mind. With the way the world is going, preserving our food is a great skill to have.
That sad that your daughter never learn d! Me son and I can every year
My garden is just starting to
Produce lots of squash zucchini jalapeños making cowboy candy today and freezing some squash
You can adopt and teach me! lol
Finally someone telling me I don't have to add lemon juice. It absolutely changes the flavor so I wasn't going to do them this year after I wasn't happy with last years! Thanks!
If the acid is too low on your tomatoes, you're risking botulism. You can add a little sugar and/or salt to balance the taste.
@@juliusq75 Citric acid instead of lemon juice.
@smas3256 yes, that's what I use as well. Either one, but just use one.
Most tomatoes don't need it. Use a ph testing strip if in doubt.
@@juliusq75do I need to add lemon and salt to each jar? Thanks
Great job Billy!
Adore you! I just did with two tomatoes, but every step and technique... ty!
As always a true and precise instruction on the best methods of approaching gastornomy arts. Thank you so much, you are indispensible.
Great video. I remove the stem end after the tomatoes are skinned. You loose less juice.
The garden looks great! I'd love to have all those home grown toms right at my fingertips 😊🍅
Very good video. Rings don't need to be sterilized at all. They aren't touching the food.
Well that's easy enough. Thanks, Billy.
Love love love this very direct no bs thanks and thank your GMA for inspiring you 🙏❤️💋✌️👏
Thank you for this recipe!and there's nothing like fresh vegetables!
You know this guy's a fed because he knows all the USDA laws by heart 😂
it’s the time of year for this!
Such an informational video. Thank you so much!!
I appreciate you explaining the whys!!! Of course I subscribed and liked!!! Happy New Year!!!
Thank you, great video
great video and great information
Great instruction! Got a few hours to wait and then jar! Thank you for sharing! I may need some more Mason Jars ha ha ha!
Such a helpful video! Thank you for taking this down to a beginner level. I think I can do it. I have everything, including Citric acid to can these GORGEOUS Romas I have! There’s nothing better than fresh tomatoes, out of your own garden. The taste is amazing. Thank you for preparing this content and pushing it out. 😚
If you process 10 min or more in boiling bath water you dont have to sterilize the jars and lids. Some flat lids do not require heating up anymore, so check your supplier. Great video, glad you mentioned usda snd nchfp for safe canning!
True, but also if you're hot filling the jars, might it also be a good idea to slowly bring up the temp of the jars themselves to reduce the rapid change in temperature of the glass, which could potentially cause cracking?
@@jasperb02 I totally 👍
How are you not on the Food Network, or the Cooking Channel?😳 Don’t get me wrong, you’re crushing it here. You definitely don’t appear to be hurting. Recording studio kitchen, bomber equipment, restaurant. Sorry, I meant that as a compliment. I watch your videos orders of magnitude more than I watch either of those channels anyway 😆
Thank you!
Thank you for making it easy and stress free video! I’ve watched others and people were talking about botulism, and that I shouldn’t use fresh lemon only bottled etc. I almost gave up on canning until I saw your video!
1. I just use a potato peeler to remove the skins. Quick for me and avoids all those extra steps.
2. I use citric acid instead of lemon juice. Avoids altering the flavor. 1/4 tsp per pint, 1/2 tsp per quart.
3. Some recommend adding salt for flavor. 1/2 tsp per pint, 1 tsp per quart. BUT ... do NOT use table salt; the additives cause cloudiness. Use canning salt (preferred) or sea salt as an alternative.
Thank you for making this video and sharing this information. I found it very useful.
Thanks Chef...this was very thorough and appreciated. Great yield on your plants, too. I had 5 tomato plants and only got 4 tomatoes! Bad year for them l guess as I heard the same from others all over the country. No blight or insects either.
Great video! Thanks for sharing your canning tips. 👍🙏
Fantastic video. Thank you kindly.
I have to pick my tomatoes as soon as they have color. I have problems with raccoons, possums, deer, and more. The funny thing is when I catch a raccoon eating a tomato while sitting in a chair on my back porch. I love canning. Thanks for sharing.
Those animals - we also have coyotes and foxes - can sense when tomatoes are ripe and only go after those. Dogs also.
Holmer188,
It's a year late but... Try sprinkling cayenne pepper on the tomatoes.
Don't sprinkle them when wet or damp, as the pepper will tend to stick. Don't sprinkle any flowers or the pollinators will avoid those flowers.
Use the cheapest cayenne pepper you can find; don't waste the good stuff.
You can do the same with other vegetables (and trash can lids)Hope this helps.
I think the reason it is recommended to use the lemon juice (or citric acid) is that many "modern" tomato varieties have been bred to be less acidic and more sweet (to appease the modern sweet tooth). Without adding something acidic the risk of not killing botulism and other bacteria can increase. That is what I have heard. We add lemon juice when canning tomatoes (and no sugar) and do not find any unfavorable flavor issues.
Would love to see a canned medley. Fruit or veggies would be great.
I don’t have a medley, but I have a whole video dedicated to canning different veggies.
❤new sun. Ty for this bc I’m doing roasted tomatoes 🍅 pressure canning in my instant pot duo max
Can you do a video on ingredients commonly used in Italian cooking that are easy and better to grow yourself rather than buy from the store?
Fresh basil in your kitchen for sure...
TheVillainOfTheYear,
First off, any herb you grow will be far better than what you can buy (unless you buy from someone who grows it).
Second, "herbs" are the leaves of the plant; "spices" are the roots, stalks, berries/fruits of the plant. Herbs=soft, spices=hard.
Now for the Italian "spices".
Oregano - 1½ tsp
Marjoram - 1 tsp
Thyme - 1 tsp
Basil - ½ tsp
Rosemary - ½ tsp
Sage - ½ tsp
also try
Cilantro - ½ tsp
Savory - ½ to 1 tsp
or
Start with equal amounts of each and increase or decrease one of the ingredients each time you make it. Adjust it to your liking.
Finally, you can grow most any of the herbs in your garden. Some of them do well indoors in a window that gets indirect sunlight.
Some plants like Basil grow for awhile, then die out. That's because the roots get too thick.
There are some spices like cinnamon that you can't grow outside of their natural habitat, so you will have to buy those. Don't cheap out, get quality hers and spices. Kroger and Aldi do not sell quality items.
You can find seeds for almost any herb on Etsy. I have had excellent luck with everything that I've bought off of Etsy.
Start planning your garden November 2nd 'cause March (when you plant your starters indoors) will upon you before you know it.
Hope this helps.
Hi billy I make tomato like you except boiling jars. Also add salt in tomato. I think washing them in mashine is enough to be strilized. I pour hot hot tomato in them and put leds and make them firm and put it in room temprature at least 6 months without spoiling. I also dont boil jars with tomato ! By the way, not reped tomato makes it more yammy
This is great! Thank you for this video. If I wanted to add basil, do I add it when ladling the sauce into the jars?
Never seen a pot with fins on the bottom. Cool.
Never added lemon. And it's worked for decades for me like legit I've found old jars from like 2008 and used them, damn good. Must have been the year I had fresh sweet basil cause it was very sweet compared to later batches
Great video. Harvested about 15 lbs of tomatoes this week and about to can them, first time ever! Your instructions are clear and simple!! Question, is the peeling of the tomatoes necessary? There is also flavour in the skin. Nothing but good soil and water was served for my tomatoes.
Thanks for showing your real garden tomatoes with blemishes and cracks I am so over the videos with these perfect tomatoes that are so perfect so not real life!
@ChefBillyParisi can this same process be used for yellow tomatoes?? I love your videos. I have already canned the red ones the way you taught!
Thank you for this episode. What kind of tomatoes were those? They look like heirlooms, which are my favorites.
I’ve built two raised veg beds and was going to plant tomatoes. I’m here in central Florida. Thank you again
They are the best for sauce
Sweet Jesus. That looks like a Guardian service pot. Wonderful and old and rare.
I do my peeling similar but I don't take the core out until I take off the skin, I just put the X in the bottom of the tomato and drop in hot water until I see it wrinkle a bit and then transfer to the cold water, doesn't get the tomato too water logged this way.
tht ws the best intro for beginer. I didnt see you using spices in the suce thou? ty
Not a sauce, just stewed tomatoes.
I'm so glad I don't have to add the lemon juice or citric acid. I have San Marzano tomatoes and my understanding is that the best tomatoes commercially canned, do not contain either of those.
Hi,
Thanks for your video. May I ask that if you're sauce is cold (like a day old) can you still can it or is it too late?
Thank you 😊
I love the Simplicity of your Video! We used Citric Acid to our Tomatoes. Do you feel it changes the Taste?
Yo soy un fracaso cosechando Tomate, pero a principio de año que estaba barato compré extra para conservar. De momento vamos bien. Sigue vivo y pronto a usarlo, ya que el precio del tomate está por los cielos aquí en mi país.
One can use a ph strip to double check the acid, don't just guess if there is enough acid.
A high acid level (pH of 4.6 or less) prevents the growth of Clostridium botulinum bacteria which causes botulism.
Yes! I use citric acid to avoid having the taste altered by lemon juice or vinegar. You cannot assume there is enough acid in today's tomato cultivars unless you are using heirloom varieties (I would still check it or just go ahead and use the citric acid.)
Thank you, I did this. Do you have links of what to do with the canned tomato sauce? Specifically, I'd like to make spaghetti sauce with it.
Could you do this whit cold sauce ?
will a regular, non separating jar lid work or must it be a separate lid and ring ?
In my country the jars are expensive can I use plastic jars containers?
I have found that freezing in freezer bags was very convenient.
Easier way to sterilize jars is to put them in the oven and set the temp 100C (about 200F). Keep them in the oven for 10-15 min at 100C. Turn the oven off and take the jars out once you are ready to use them.
I see people after there hot in a roaster and skimming the water and juice off putting them in a blender skin and all, it looked pretty good.
Is there any benefit of skinning the tomatoes before or using a food mill after cooking?
I love my mother-in-law's old food mill with the wooden thing. It's probably 70 years old. I don't peel tomatoes or apples for sauce. Just wash, core, cook, press through the mill and jar. The food mill removes peel and seeds.
Process or put them in the freezer.
Where do you get a big enough rack for the bottom of the pots?
Can I keep the peels on??
Need to strain those seeds.
I can't believe he left them in!
I run my tomatoes through a mill to remove the seeds and large fibers from the core.
Why? Strain if you want to. I have never de seeded tomatoes for eating. Removes half the flavour.
@@holmes5517 if you need the seeds for flavor, you don't have very good tomatoes... Only use high quality plum or Roma's for sauce...
Does this work for bechamel sauce?
Can I use just the air sealer?
Canned tomatoes are the best! Can I offer some advice though? Always add the lemon juice. The acid level is KEY in preventing botulism. Tomatoes nowadays are bred with lower acidity levels. You don't always know the acid level of your tomatoes, so better safe than sorry. Also, ALWAYS process the jars. Just putting hot food in a jar isn't enough, even if that lid "pops." Canning is fun and a great way to preserve your harvest, but should always be done safely.
Can you reuse the jar and both parts of the lids?
Did you sterilize the measuring cup?
Take rings off to finger hold check the seal.
What type of tomatoes work best for this?
How long would they last if you're not extra thorough and do not simmer them in the pot at the end?
Because i've already had our tomatoes in the freezer before seeing this video. What other step would I need to take?
No lemon huh? How long do you suspect a jar will last approximately? I watch a lot of Mennonite canning videos for tried and true recipes and will now incorporate some Italian tips :) ... Thanks.
One very important note since he’s following USDA and NCFHP guidelines-REMOVE the rings for shelf storage after they’ve been canned. Rings left on can create a “false seal” so we think the canned food is safe but it may not be. The sealing compound on the rim of the flat lid is where you want the true seal.
How long can they stay in them jars before they not good for consumption
As long as they are sealed your are good to go but after a year or 2, the taste and nutrition starts to fade away.
Why wash the rings? It just encourages rust and you no longer need to boil the lids.
The rings are going into water anyway. How does washing them encourage rust any more than a water bath?
@@lukerinderknecht2982the more you expose them to water the more quickly they’ll rust. It’s not if, it’s when
Can you add basil, oregano, garlic...etc? Does that change anything? Also can you just add half amount of lemon juice and maybe tsp of sugar per jar?
You can add dried herbs and dried garlic.
How many hours of boiling tomato
Can I add onion and or basil??? Please tell me
No to onions. Yes to basil. Hope this helps.
Tomato varieties can really vary in acidity and sugars and so testing for acidity is a wise preventative of deadly botulism - not worth dying. Botulism grows in a no oxygen environment which is why the acid level is so important. Better safe than sorry.
Are you supposed to take the ring off ?
This is how mom did her juice but I’d rather just can the whole thing , she never added anything but a little salt then when she cooked them put the amount of sugar in that she wanted
What else can we can?
I assume the dishwasher has a sterilize setting why do you have to sterilize again?
Should you throw out the core ?
You didn’t say if the lid should be on or off as you simmer them. I kept the lid on and now I’m thinking that perhaps it should have been with the lid off ? Looking back at your video it would appear that there is a ring around the inside of your pot that indicates evaporation may have taken place by as much as an inch and a half or so so now I’m thinking I should have left the lid off. Well, damn, I hope that if I continue cooking the tomatoes longer to reduce some of the liquid that it doesn’t harm the flavor?
It doesn't matter. Lid on or off the water boiling is the important part.
@@ArtistCreek I was talking about the tomatoes and not the water.
I just put them thru my ricer and make sauce the ricer gets rid of the seeds
Canning tomatoes
If you add sugar you are making the lemon juice inactive..right? And that can mess with your acidity. I add sugar when i use them.
The dishwasher sanitizes, and the tomatoe is scolding hot and boiling, so no need to "sterilize" the jars and lids in a pot of water.
Fyi tomato ph has changed a lot so many types are either just below,on,or a bit above the safety PH to prevent botulism.. Why acidifying is recommended..
Add a teaspoon of salt to the tomatoes
First like
"first timer tutorials".
look how far we've come.
spam it.
35 mins? Never kept them in water beyond 20 mins.
Boiling the rings is completely unnecessary you don't need to do that to the lids either
The amount of acid varies from one variety of tomato to another, if you used testing strips you may see they are not high acid enough. You need to add that acid, yikes.
This is not true. As long as they’ve been processed they will be ok. If acid needed to be added you would see that as an ingredient on every canned tomato on the shelf.
use citric acid vs lemon juice . does not alter flavor