I love seeing the different ways people do things and achieve similar results. I don’t score the tomatoes beforehand. I will have to try it and see if I notice a difference. I also put my tomatoes in a cold water bath after cooking to speed up the cooling process. Love that we both have methods that work. Thanks for sharing a different method with us. Love your videos!
Great video! One question though.......not sure where you're located but you say in the video to waterbath quarts for 1 hr and 25 mins. Is this a mistake? All of the sources I've seen say to waterbath quarts for 45 mins and to add 5 mins for higher elevations.
I thought the same thing! But the book I used said 1 and 25 minutes. Not sure if it was a typo or not! But every other recipe I've ever used said what you said. I was just being extra careful! Thanks for watching!!
I have this same book. I assumed it was because there’s no added water. So I looked in one of my other canning books to check. This recipe is also in Ball’s “Complete Book of Home Preserving”. The recipe note says: Packing tomatoes raw with no added liquid produces the most concentrated flavor. However, this method requires extended processing times to ensure that the heat fully penetrates to the center of the jar.
I have a ball book too and it seems if you don't cook the cut tomatoes and pack in own juice then there is a 1 hr 25 min process time. I just used the Tomatoes-acked in Water Instruction and in my case I cooked the tomatoes for 5 minutes first and then used the HOT Pack instructions. I processed it for 50 minutes because of the elevation. I hope I did it right. It all looks good to me. But I enjoyed watching the video very much.
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I love seeing the different ways people do things and achieve similar results. I don’t score the tomatoes beforehand. I will have to try it and see if I notice a difference. I also put my tomatoes in a cold water bath after cooking to speed up the cooling process. Love that we both have methods that work. Thanks for sharing a different method with us. Love your videos!
I used to put mine in a cold water bath...but lately, I forget to get the cold water ready. Haha! Thanks for all your support! 🥰
My future wife's gonna (hopefully) love your channel, gonna archive these for the future, thanks mama.
Thanks for helping me!! Love you!
Great video! One question though.......not sure where you're located but you say in the video to waterbath quarts for 1 hr and 25 mins. Is this a mistake? All of the sources I've seen say to waterbath quarts for 45 mins and to add 5 mins for higher elevations.
I thought the same thing! But the book I used said 1 and 25 minutes. Not sure if it was a typo or not! But every other recipe I've ever used said what you said. I was just being extra careful! Thanks for watching!!
@@eversonroadoursimplelife7958 Thanks for the clarification!
I have this same book. I assumed it was because there’s no added water. So I looked in one of my other canning books to check. This recipe is also in Ball’s “Complete Book of Home Preserving”. The recipe note says: Packing tomatoes raw with no added liquid produces the most concentrated flavor. However, this method requires extended processing times to ensure that the heat fully penetrates to the center of the jar.
@@triplecreekfarm2007 Good to know! I never raw pack them so it definitely makes sense if raw packing
I have a ball book too and it seems if you don't cook the cut tomatoes and pack in own juice then there is a 1 hr 25 min process time. I just used the Tomatoes-acked in Water Instruction and in my case I cooked the tomatoes for 5 minutes first and then used the HOT Pack instructions. I processed it for 50 minutes because of the elevation. I hope I did it right. It all looks good to me. But I enjoyed watching the video very much.