Canning Tomatoes Like My Italian Grandma Used to Do It!
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- Опубликовано: 15 июл 2024
- Canning tomatoes has never been easier with my easy step-by-step how-to instructions, including recipes and video. Once you start to can your own food, it’s hard to ever go back.
Canning tomatoes is a method of preserving tomatoes by hermetically sealing them in glass jars. The use of canning-specific jars and lids is crucial to the success of canning. The process involves peeling the tomatoes, roughly chop them, and then cooking them over low heat until they reach your desired consistency of doneness.
The canning process involved heating sterilized jars in making sure all the microorganisms that cause spoiling are destroyed, which in return will retain maximum flavor, color, and nutrients. This easy-to-do ago old technique still works beautifully when done correctly and can have an incredibly long shelf life.
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Ingredients for this recipe:
8 pounds of fresh tomatoes
8-pint jars with lids and rings 
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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
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!
Love this - I thought jarring tomatoes was somehow more complicated, looking forward to trying this!!!
As always a true and precise instruction on the best methods of approaching gastornomy arts. Thank you so much, you are indispensible.
The garden looks great! I'd love to have all those home grown toms right at my fingertips 😊🍅
Great video. I remove the stem end after the tomatoes are skinned. You loose less juice.
I just harvested our first tomatoes and came across this video. This is my first time canning tomatoes so this video was so helful, thank you & God bless!👍🤗🥰
Thank you for this recipe!and there's nothing like fresh vegetables!
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!
Such an informational video. Thank you so much!!
Love love love this very direct no bs thanks and thank your GMA for inspiring you 🙏❤️💋✌️👏
Adore you! I just did with two tomatoes, but every step and technique... ty!
Great job Billy!
Thank you, great video
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 👍
it’s the time of year for this!
Thank you for making this video and sharing this information. I found it very useful.
Well that's easy enough. Thanks, Billy.
Thank you!
I appreciate you explaining the whys!!! Of course I subscribed and liked!!! Happy New Year!!!
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.
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.
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?
Homegrown tomatoes are the best 🎀👍
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!
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.
❤new sun. Ty for this bc I’m doing roasted tomatoes 🍅 pressure canning in my instant pot duo max
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 😆
Very good video. Rings don't need to be sterilized at all. They aren't touching the food.
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
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?
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 seen a pot with fins on the bottom. Cool.
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.
@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!
They are the best for sauce
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.
I love the Simplicity of your Video! We used Citric Acid to our Tomatoes. Do you feel it changes the Taste?
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.)
I have found that freezing in freezer bags was very convenient.
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.
Why wash the rings? It just encourages rust and you no longer need to boil the lids.
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 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.
Take rings off to finger hold check the seal.
Is there any benefit of skinning the tomatoes before or using a food mill after cooking?
What type of tomatoes work best for this?
Can you reuse the jar and both parts of the lids?
Did you sterilize the measuring cup?
Because i've already had our tomatoes in the freezer before seeing this video. What other step would I need to take?
How long would they last if you're not extra thorough and do not simmer them in the pot at the end?
I assume the dishwasher has a sterilize setting why do you have to sterilize again?
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.
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?
Can I add onion and or basil??? Please tell me
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.
I just put them thru my ricer and make sauce the ricer gets rid of the seeds
Canning tomatoes
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.
35 mins? Never kept them in water beyond 20 mins.
Should you throw out the core ?
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.
What else can we can?
First like
Are you supposed to take the ring off ?
"first timer tutorials".
look how far we've come.
spam it.
I cut all my tomatoes Some were green now what? I forgot about the ripe part ugh!
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.
I core them and don’t bother taking the skins off easy oeasy.
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.
Tomatoes can be peeled without boiling and bathing them people ..................
Who said they couldn’t?
Your video and the 6842 others just like it ....
All i see is a massive electric bill
Boiling the rings is completely unnecessary you don't need to do that to the lids either
Your mars are a tad over filled….
Your tomatoes are hot. No need to were about the cans being hot. If you dnt believe me grab the can after you put the hot tomatoes in
Stew for 3 hours, yikes!
3 hrs is short😂 my gram, and now i always do a low bubble simmer for 6 hrs.. wow the flavor builds immensely
It's Gravy not sauce
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..