Pretty Food for the Pantry - Preserving Whole Cherry Tomatoes
HTML-код
- Опубликовано: 25 июл 2023
- #bootsandbountyhomestead #zone7B #zone7Bgardening #7B #7Bgardening
Join the Boots and Bounty Village with a membership using the link below:
/ @bootsandbountyhomestead
Keep an eye out for our new designs in the Teespring link below:
Merch Store: teespring.com/stores/boots-an...
To order DRYCODE boots, go to:
www.drycodeusa.com
To Apply the 30% off discount to your entire order at checkout, type in "BootsandBounty" for the coupon and click apply to save!!
No minimum purchase requirements, no usage limits, available to all customers, can't combine with any other sales or discounts.
Canon EOS M50 Mirrorless Camera
amzn.to/43dv2lk
amazon Link for the 2" soil blocker and a 20% off discount code for you all to use!
Find the Product here: amzn.to/3G0meeU
Use Discount Code at check-out: 20E7T6T6
Connect with us at the following social media links:
Facebook: / bootsandbountyhomestead
Instagram: / boots_and_bounty_homes... 
Развлечения
Hello & thank you kacy! 😊❤😊
Hello and thank you 😊. Might take some of these to the market this weekend
What a great idea Kacy! I love tomatoes and looking for new ways to preserve things. Thanks for sharing!!
You are so welcome! Canning is an art and should be pretty as well. Nothing like dressing up the shelves with new looks. Thank you for watching
They do look nice. Never thought about canning cherry tomatoes. Thanks for sharing.
Thanks for watching. We love them being so small and bite size. They make perfect garden snacks
Kacy...what a great idea...have a wonderful day and blessings 💞
Thank you, Mary. Prayers you have a blessed day as well.
This looks like such an easy way to can cherry tomatoes! I always process mine into sauce, I never even thought about leaving them whole! 😊🍅
It's so good and just another way to add to your arsenal of ways to preserve cherry tomatoes. We do sauce as well, but always looking for different ways.
Pretty graden and I share you out on my community tab 😊
Awesome thank you so much!
Great idea ❤thank you. They look beautiful
Thank you! 😊
Those canned cherry tomatoes look so nice. Great preserving. 👍
Thank you, Arielle. No reason to not can pretty. LOL
Looks like an easy way to preserve and use later!
Thank you, Kathleen. Yes, this was definitely a pretty way to preserve them and make the shelf look nice.
1st time viewer! Thank you for an easy, quick solution to the 50 lbs of cherry tomatoes on my kitchen table.😅
Welcome to our RUclips family. We had the same dilemma last year of what to do with all those cherry tomatoes. We also have a video on Yellow Pear Tomato sauce that is great on pasta. Hope these videos help you make good use of your garden.
I want to do this!!!!
It's so pretty!
Disclaimer: I do mine for 10-15 mins, ball says 40 mins. I've never had any trouble 🤷🏼♀️ do what you wish
👍
Thank you, Jimmy. Nothing says we can't can pretty 😍
What makes the processing time any different than a quart of cooked tomatoes that has to be water bathed 45 minutes?
Ive never even looked up the processing time for tomatoes because I've just always done what I grew up being taught. I've never even known to process tomatoes for 45 mins until just now when I pulled my ball book out to see what you were talking about so I've never done it that long 😂 I've never looked up anything that I've done all my life, never had a reason to. 🤷🏼♀️
Honestly, we don't even water bath tomato juice, we let it "hot seal".
if you want to do it for 45 mins that's would be fine too. Don't know what the tomatoes would end up looking like cooked that long, but doing it 10 mins has always worked just fine for me 🤷🏼♀️ You do what you are comfortable with.
I can't answer your question because I've never processed anything for 45 mins, but feel free to if that's what you would rather do!
Thanks for bringing it up!
Sorry, I'm new to canning. If I don't have fresh basil can I use the basil in the little jar from the grocery aisle? How much per quart jar would you add? Thank you.
Absolutely! If you don't ask, you won't know!! I would use only 1/2 - 1 tsp per jar. It can tend to be strong and you can always add more later, It's harder to take it out LOL
Great video! I’m searching for a video to preserve our black cherry tomatoes to enjoy their candy-like sweetness. Would this recipe (minus any flavor adding like garlic, basil, etc), still preserve the sweetness of our black cherry tomatoes? How long would they safely last on the shelves in our basement? Thank you so much again for this video 😊
Absolutely, As long as they are sealed and stored properly, guidelines state up to 5 years for most all home preserved foods.
Good morning Kacy
WOWZA!! Kacy.....BOUNTIFUL 🙏 Garden
Your a busy lady.
Yes, great idea using the rings for the bottom of your bathing pot...I learned that from your previous video. Thank you, I learned something I didn't think of.
Those are beautiful Kacy.
Those will look good on display
If you put a little vinegar in the water in the pot, it keeps the outside of the jars clean.
At least it does when you pressure cook something.
That's a neat canning trick. Thank you.
I've canned a bunch of cherry tomatoes that I'd cut in half. I'm gonna skip that step. ❤
👍🏼
Talk to me while you do tthings.
Was that Himalayan salt you added?
Don't make me guess
It did look like Himalayan salt. You can use any salt that doesn't have iodine added to it, as the iodine would make the water cloudy and probably not taste as good.
It was Redman's Real Salt, but you can use Pink Himalayan, sea salt or canning salt.
It was Redman's Real Salt. Agreed on the non-iodine salt. That wouldn't make for good taste.
Is that 1 tablespoon of sugar ?
It's a teaspoon of salt. The full video is on my channel with all the details
@BootsandBountyHomestead I just canned for the 1st time , had a blast, and did the water bath ! 2 jars, the lids bent, but 10 came out perfect! Now tell me how you use your cherry tomatoes! Thanks so much for all your help! I'm praying for you, Babe
Did you add vinegar?
Not for this, I showed filling up the pot with water and boiling it, then adding the boiling hot water to the jars. I'm not pickling them, just preserving them later for sauce. You can do vinegar if you'd like, depending on how you want to use them. I wouldn't use vinegar unless eating the whole or as a salad topping or something, unless you like a vinegar based sauce. I'll be using these later for sauces. Totally up to you, it won't change the processing time.
Where's the recipe? There was no instruction for the additives, like was that salt or citric acid or sugar? Very confusing
Sorry about that, It was salt. 1 Tsp per quart jar as it is listed for any vegetable in the canning guidelines. I don't have a recipe other than what you see me doing here. Just fill jars with tomatoes, add 1 Tsp non-iodized salt (i use redmond's real salt), top with water to 1", and water bath for up to 40 mins. I just do 10-15 mins but "the ball book" says 40, so do either at your own discretion. Thanks for watching!!
Why only 10 minutes?
I’m new to canning and Everything I’ve read or seen it’s 30-45 minutes🤷🏼♀️
That was just what the recipe said that I had found. Yes, the ball book will say 45 mins. You can follow whichever you want. I followed the 10-15 mins because I didn't want to destroy the integrity of the tomatoe skins but the "rules" are to do 45 mins due to the thickness for something such as stewed tomatoes being big chunks. It's a "heating all the way through" ideal method. I've canned my whole life so I'm a little more lenient with the "rules" and what I feel safe to do. You can do them for 45mins, won't hurt a thing. The time refers to the thickness to heat throughout, such as stewed tomatoes, and acidity of the tomatoes, which all tomatoes have different acidity levels depending on the variety but the "rules" don't mention that. These little things are so small and the skins are thin, there's not much meat, etc that they are heated well with the water in 10 mins. The garlic and salt in them are the preservation agent.
Exactly, I did the 45 mins but it shrunk my tomatoes immensely!
@@kristinespeer2852 yes, they will shrivel up to nothing. As long as everything gets hot for at least 10 mins, it'll kill the bacteria and cause enough expansion to create the seal once cooled.