I'm 62 yrs old and tomorrow will be my first try at canning. Your video has been a God sent. If this come out good I will try my hand at other things to can.
I hope all of you that are going to try canning for first time love it!! It’s do fun putting up good food from your own garden!! Best of luck ladies!!! Blessing to you!!!
Hi Connie. This post was a year ago, so that would make you now the same age as me, 63. I just started canning a week ago. I've pickled carrots, and bell pepper/celery/onions. I've also made pepper 'jelly which is more of a sauce, but still pretty good. Next I'm canning my salsa. The peppers I'm going to try to make the jelly thicker and will be selling it in 3 craft fairs starting in about a month. I'm also a soap maker. 💕
I have the kitchenaid attachment that separated seeds and skins from the juice and pulp. makes tomato sauce easily. just wash and place tomatoes in shoot and walla!!! Easiest method ever.
those tomatoes are unbelievable. When you slice that one and half wow I just wanted to grab a little bit of salt and sit in the middle of your kitchen floor and eat while I listen to your sweet voice talk. bless you
Lmao! That sounds like something my grandma would do. She is a hoot and loves salt on tomatoes. I can totally imagine her doing that, thanks for the smiles at the thought! I don't mean any offense by age reference btw, just happy bc the attitude and content vibe of the comment was so nice it reminded me of her. I wish I liked tomatoes plain but even though I don't, boy did that cut open one look amazing and got my tummy rumbling! Omg
@@h.s.6269 Great memories! I'm a great-grandfather now, but when I was a little boy about once a week during the summer my mom would grab the salt shaker and my hand and we would head to the garden. We would eat our fill of tomatoes. Then we would fill her apron with tomatoes and she would take them to the house to can. Your comment reminded me of something I hadn't thought of in years. Thank you!
Your tomatoes were beautiful! One trick a lot of canners use to thicken the sauce if you don't want to make juice (or take time to reduce) is to add cans of organic tomato paste. Works great! Another way to do sauce, which is SO easy, is to core the tomatoes, put them open side down in baking pans with 2" sides, pour a little olive oil over all the tomatoes, season and put them in a 350º oven. You can also add onions and peppers to them if you want. Bake for about 1-1/2 hours. Let cool a little. Put them in the blender (skins & all) and add to stock pot for heating. It's all ready then to can! Very easy.
Unless you are using a tested recipe, adding oil, onions, and peppers can make them unsafe to can in a boiling water bath. Under current guidelines skins must be removed.
Just made 13 jars of sauce and 3 jars of juice. I chopped, hand seeded and then machine pureed the raw tomatoes (in food processor), boiled them for 45 min to one hour, then canned them. Processed them in water canner. Added lemon juice, 1/4 tsp pepper and 1/2 tsp salt to each pint. Thanks for this video Sarah.
Thank you for your videos. I’m in my early 50’s and battling several chronic painful autoimmune diseases like Spondylitis and Lupus. I’ve recently been diagnosed with a blood cancer and diabetes along with some other things. My Grams always canned, but like most kids, I didn’t appreciate it at the time and learn about it. I can only eat some veggies, some fruits, chicken and fish. No gluten, little sugar, 100 carbs or less daily, no rices or potatoes. Makes making meals hard to create. I think canning will help for figuring out how to have things available to eat when I have already created meals for my family and am too tired to make myself something. You are an inspiration and such a joy.
i’m australian and a 17 year old outer city kid but spent a lot of time in the country with my cousins growing up and it has been my dream since i was a kid to move out and start a self sufficient farm. your channel is really helpful. thank you!
It must be. My wife wants nothing to do with gardening, food preservation, or anything else of that nature. I’m doing it all on my own, with a full-time job. 😒
just a short word to tell you that i have eaten some of the eggs that i froze my hubby could not tell the difference in the frozen ones and fresh that made me very happy. thanks for you help with them.
God Bless You Sarah, I found one of these Cucina Pro Tomato Strainers at a local Thrift Shop! I'm thrilled. I had a lot of tomatoes last year, being uncomfortable with canning, i dehydrated most for pieces and powder. Im more comfortable canning this year and am soooo happy to have found this juicer and that you have demonstrated/taught me to how to preserve our harvest. Sincerely, shalom168 God Bless You and your loved ones
Thank you so much for your awesome videos. You are such a good teacher, and explain everything in such great detail. I really enjoy watching your channel.
Since your husband likes sliced tomatoes, you can actualay can tomato slices using the salt water method. Slice them normally and put the slices in a wide mouth canning jar. Put into each jar a teaspoon of salt. Fill the jars with cold water, put jar rings on and boil them for about 8 minutes. They stay firm and can be used all year long for stewing, frying or just on a hamburger as you would slice a fresh tomato.
Elton Munyon I have never ever heard of this. Sounds interesting. So you say 1 teaspoon salt in a quart jar, is that correct? Or 1 tablespoon? 1 teaspoon doesn’t sound like a lot since you described this as “Salt Water Method “ just double checking thanks 🦋💜
Tammy and Elton, I want to know also. Elton, if you're out there, please come back and enlighten id's. Or anyone else's that knows can come in,too-------------------------------------------- Thanks!
We use an outdoor propane burner and a crawfish pot to water bath in. The largest one we have will hold about thirty quarts and about forty-five pints at a time. The burner brings the water up to a rolling boil much faster than even the turbo burner on my stove top, and we are doing it outside on the porch so we don't heat up the house. When it is done, we set the jars out on a towel on the porch to cool before bringing inside.
That's exactly what we do! Works like a charm and saves on the air conditioning bill big time. You can find those double propane burner setups pretty cheap online.
Good Morning !!! I like your idea of taking out the tomato "water" ! I'm one that simmers my tomatoes down for hours !!! But as far as your skins and seeds, I run everything through my Vitamix/blender. The vitamins and minerals stay in the sauce and that's a bonus ! You would never know they are in there and No Waste ...Thank You for posting your video !
We live in the Ozarks. On a moutain, but on the Arkansas side. I'm from Jacksonville,FL and the hubby is from Dothan, Alabama. We love it here. Today, I am canning banana pepper rings.
I got my red tomato juicer today. No manual. Since I am not mechanical in mind, it took a lot of figuring out to put it together but I did it! So anxious to get started!
Those are just gorgeous tomatoes, just beautiful!I can't even imagine how great they must taste, I would carry a saltshaker in the garden too! Home canned food is just so beautiful, and satisfying!
I’m 60 years old and am going to can tomatoes (purée, sauce, etc) for the first time in my life. I’ve watched countless videos on You Tube to learn the basics, but your video - your personality - erased any lingering anxieties I’ve had. I’m excited to get started! Our tomato crop has been bountiful this year (we’ve been in lockdown during the pandemic with little to do but garden) so I don’t want to waste any. I’m delighted to have finally found your demonstration for canning tomato purée.
I just used my new Kitchen Aid fruit and vegetable juicer attachment to make sauce and it worked very well, so much easier! I enjoy watching you so much. Thank you!
When I started canning tomatoes back in 04 all I did/do is peel some onions an chunk cut, same with green bell peppers( de-seeded) then chunk cut tomatoes. A little olive oil in big pan, like the big one you used, an threw in onions & peppers. Stir fried a little then add tomatoes and 1/2 cup water, so they don't stick to the bottom. Cook down for 30 min. Then used a large slotted spoon to get all the veggies out and put into a blender. Puree and pour in clean pan. Bring back to a boil and can ! I thought to my self - I should can this juice. So I did. Best soup starter ever !! My family loves my sauce. Thank's so much for sharing your videos. God bless
Your description of how you handled your harvest while working a full-time job is enormously helpful. I didn't even grow this year since I couldn't think of a way toanage the tomatoes once they started coming in. Thank you!!!
Beautiful tomatoes! I can't wait to see your final product. I got tired of food burning on the bottom of my big pots, so I went on Amazon and found cast iron heat diffusers. They were about 8.00, so I got two. They are, hands down, the best kitchen investment I've ever made. No more burned food or babysitting hot kettles...
I bought the Ilsa 7 inch heat diffusers, which have gone up in price. They are now around $20+. I still would pay that much, because I can put a pot of sauce or stew on to simmer, walk away, and it won't burn.
sara just a idea for you, i dehydrate my peelings from my tomatoes to make a tomato powder. love your videos, and your homestead, it's lovely, i'd love to have a place like that. thanks for your videos
The crockpot works great!! Just core fresh tomatoes, cut them in large chunks, throw them in the crock pot, let them simmer overnight with the lid on. In the morning take a handheld Emersion blender, run it in the crockpot until the skin, seeds are finely ground up in the sauce. Put the lid back on leaving about 1” open at top, this allows steam to escape. Simmer on low for 6-8 hours or until desired thickness. If you want a more refined sauce run through a strainer, but I usually don’t feel the need. Then can or freeze.
Sarah, I used to do a lot of canning, and I canned stewed tomatoes-- adding onions and sweet bell pepper, a small amount of water (about 1-1/2 cups) to start the process, 1 tsp. each of sugar and salt, bring the "batch" to boiling. I always skinned them first (skinned them using a french-fry basket, dip the tomatoes in boiling water for 30 seconds, then into ice water in my sink, the skins will split and is easily peeled). This is a great way because it's a great mix for spaghetti, and a great way for beef stew. I think I processed the jars in the pressure cooker at 5 lbs. pressure for 15 minutes. Of course, you need to follow all safety procedures to let the tomatoes cool enough before removing them from the pressure cooker. I canned about 3 bushels of tomatoes (and I was working full-time, too).
I stumbled onto your page while looking to make my own pasta sauce. I immediately subscribed after listening to how much you loved what you were doing. The way you were admiring your tomatoes cracked me up too. Can't wait to see more of your videos. Thanks!
Sarah and Kevin, thank you so much for your experience and knowledge. Love your channel and have gleaned much information needed as an urban "homestead." Have seen your video on freezing tomatoes and processing later which is a game changer for me, also have watched your video on raw packing diced tomatoes and was wondering if you can raw pack tomato puree using water bath method and if so are there any concerns or tips about doing so. I know this was posted in 2017 but now applies to me in 2022. and I hope you still see comments, with many thanks a fan Karen
I love the way you do this!! I can juice all the time but never sauce because I knew it would take forever to cook down.............. this summer will be a new thing for me!! What I do is put my cut up tomatoes thru a juicer and the pulp I process two times in my nutra bullet to make the juice a lot thicker......……. just another thought for you folks....
Love your vids. I have been canning sauce for years, 1. I grow Roma tomatoes. They are meatier. I then stem and cut them up and blend them in a blender skins and all. Then bring the puree to a slow boil. Then I can the sauce with 1 tbsp of lemon juice in each quart. Then do a deep bath. It works great. After my wife makes spaghetti sauce and seasons and cooks it down. It is fantastic. I cannot tell any seeds or skins are in the sauce. This year I will try a steam bath. I've read about it. ( Not cover the jars with water at all. The rack and jars are above the water in the canner while lid is on.) The jars still get exposed to 212F heat for the 35 minutes. See how it goes. I have seen studies that this will also work and takes less time to bring water to boil.
I'm so glad you have done a video on this. We are starting our Homestead and I'm starting to can ,freez dry every thing we can . Our goal is when we move over here to our new place . I have a better garden set up then what we have now. You made it look easy and easy to understand how to do it . I really appreciate that. I have been watching your videos and have learned alot all ready. Thank you . Making the video and the time it takes after to edit it . I know we have one too. So with your help of this video I'm not so terrified to can know. Again thanks
We have 15 tomato plants growing so I want to learn how to can up all manner of tomato dishes! Thank you and keep them coming! Bear hugs and chocolate kisses
Thank you so much for this video! I also purchased a different version of the squeezo at Goodwill. I cannot wait to try it! Also love this idea of canning sauce and juice . I do not like waiting for the water to cook down either. You are my favorite canning go to lady, now! You and your husband are such a blessing. I am a new subscriber, so glad I found you!
Thank you for the videos … it was a long day for you and as me a beginner I’m sure it would have been much longer!!! Go get off your feet and sit down. Thank you once again!!! God Bless You!!! 💙
Thank you to you and your husband for providing all of this Useful information. I love watching for you and look forward to the new episode every week. I’m all enough to be your mother or maybe even your grandmother, and I just started canning this year. You have to appreciate everything. I have my first car you sure that produce a lot of tomatoes and peppers and a few sunflowers. Are you still in Branson and hoping to go back to that area I want to retire which is not far from now trust me. Thank you again for everything and have a blessed weekend
After making salsa, we still have so many tomatoes left! I've made several quarts of tomato sauce after watching this video. I purchased the Cucina Pro to remove seeds and skins - it worked amazingly well! Now, I'm going to try the diced tomatoes recipe. Wish me luck!
Your videos are always so educational Sarah! You're helping me feel brave enough to try canning this year :) I love how you separated the juice from the rest of the tomatoes so you ended up with both products--that wouldn't have crossed my mind at all!
Sara what a brilliant idea!!! Your just amazing!! Love to watch you can. You are excellent at it! One thing or you might say TIP. I have for you is to put 1 TBL of vinegar in your water bath canners. It helps so much in keeping my jars clean with no residue build up. Of course our water is hard so I have to use vinegar or I’ll never get the build up off my jars! I do not like them to be cloudy. Hope this helps!!! God Bless You!
You cannot, I repeat cannot buy tomatoes in the store that looks or taste as good as home grown tomatoes. Beautiful tomatoes and beautiful job on canning. When you sliced open that tomato I immediately began craving a tomato sandwich. 2 slices of bread, mayonaise and tomato with salt and pepper. Trust me that is the best sandwich ever. I have been canning tomatoes for over 30 yrs. And your food taste much better than store bought tomatoes. Keep teaching and thank you for sharing.
I am Really enjoying this video , I am new caught your vid just this morning ," Now what your teaching now is exactly what I need cause I am canning tomato sauce and juice as well ,," I have a pressure canner.
Now, that is dual purpose and multitasking! That is an excellent idea to skim the juice off while cooking the tomatoes as opposed to simply allowing the liquid to reduce.
Good afternoon...I have been watching videos about tomato powder by dehydrating the tomatoes then grinding them into powder...never knew you could do this and all kinds of things can be made from this powder, ketchup, soup base,sauces and paste. What a great way to save on storage space, if you could it would be a great money makers for your garden stand. Dehydrated powders of all kinds with cute names since your personality is so cheery. The lady vacuum sealed the jars with a sealer attachment to her food saver and she said they last for years. With all your creativity with peppers sky is the limit on gourmet powders even if you didn't vacuum seal them. I love your site and you have made me get excited about gardening again.
It's always interesting seeing all the different ways people can tomatoes. The way you do it makes a lot of sense to me. I learned a couple new tricks here today.
We moved into our new property last June! This will be our first attempt at gardening! We’re doing raised beds. I’m looking forward to trying this. Hope I get tomatoes this year!
Alrighty Sarah! This is right up my alley! My wife and I have several tomato plants this year and I have really been wondering about canning both of these things. I just didn’t know where to start or the procedures required. Now I do. Thank you! I didn’t know that a water bath was necessary for canning tomatoes but now I see how simple it really is.
Nice job, but if you want to do it the easiest way get a Kitchen Aid Strainer attachment, its the bee knees way for sure. No blanching just 1/4 them run thru and then cook the juice. thanks for posting.👍👍
This was one of those moments where I wanted to smack my head and say why didn’t I think of that! About 50 years of canning and how many times I simmered the water from my tomato sauce, what a waste! Have been doing all my tomato sauce with this method this year and enjoying the added benefit of tomato juice for breakfast. Best ever juice and thickest sauce ever! So glad I did not miss this one. Also loving using my new steam canner to process, easiest job ever.
Ty once again. I only have Roma’s this yr. because we have plenty juice and tomatoes still. But I did make 5 pts tomato sauce this morning. Since I was out
Welcome to the beautiful Ozarks!!! I needed a refresher and you helped me remember how to can maters. 😊 Been a few years since I last canned. God Bless you and keep you and your family. I was born and raised here in Missouri, and it's a great place to live.
I have really enjoyed all of your videos. I loved this idea of separating the juice and pulp instead of cooking down. I always check with safe canners and they day this way is not safe, you need the juice of the tomatoes to cook down with everything to keep the acid level up. They say it could be to low of acid and asking for trouble, just letting you know. I did do your trick though and made my pizza sauce but I am freezing instead.
I want to tell you what an inspiration you are. Love your videos even though I am a city girl, I am trying many of your recipes to save money and to stock my own pantry and freezer. God bless you guys and keep up the good work!
So , you are proud of your canning ?you have a right to be proud . I was always proud to put something in a jar for my family to eat and enjoy . A husband and four children , two boys , two girls , I had to do something. To try to save money. Now it is just me and I get my produce from farmers market .I still can and I will as I'm
I can't believe I just discovered this video. I discovered a product that is similar to your but, it attaches to my Kitchen aid mixer. I have a PH meter to test the PH before I can it. Great Video Sarah.
I am really enjoying your channel and would love to do more homesteading. I am currently doing a garden this year. It has been about 5 years since I did a garden and I am super excited!
Can I ask why you are boiling the cans for 35 and 40 mins? Everything I have read said to boil depending on your altitude. Which in my case is 5 to 10 mins.
the seeds and skins, instead of composting, can be dried in a dehydrator and then powdered in a spice grinder. works well for thickening and flavoring soups and sauces
Hey Sara I was using the machine, but this year I found I saved a lot of time, I did the same process as you did, but I have a very large strainer, or sifter, whatever you call it. and I just put the cooked tomatoes thru there and used a spoon tom mash them thru and I got the perfect tomato sauce, or spahgetti sauce, and my tomato juice was perfect also, so I retired the machine, tooo much clean up. love your video's. Nicky in Michigan
Hi Sarah... Greetings from South Africa! Wanted to say thanks for all your informative step by step videos, I love watching them and keeping tabs on what you all are doing. I just thought to tell you that I have been canning goods with my Great Gran, Gran and Mum for years now, and we use our slow cooker over night when doing tomatoes and it thickens much better without loosing all the goodness. Keep up all the good work!
Sarah & Kevin , I can understand why you left the desert , having been to the Phoenix area a number of times ! What I am wondering about is how or why you went to the Ozarks ? I have a small homestead in N.E. Ohio which is okay. But if I had it to do over again , I think that I would choose the area around Ashville , N. C.
What a great idea, I've never thought to just take the juice out and can it and then just cook down the tomatoes. Duh!!! And I've been canning tomatoes for 25+ years.
Can I ask you a question since you have such knowledge? I've heard of a salt-water canning method where you can can whole slices of tomatoes and then later take them out and use them for burgers, frying, etc. Is that possible? Thanks!
Dawn Cadwell as she’s cooking down the tomatoes she skims the “water” coming off the tomatoes and puts in a separate pot to make juice from...the goal of sauce is to cook out most of the water before processing in jars. So she’s doing both processes at the same time...and the yield was about equal parts juice to equal parts sauce when she finished. I just did a batch her way and it was so much easier than doing just juice or taking the enormous amount of cook time to do sauce due to how long it takes to evaporate all the water. The juice was fantastic btw...I added 1 tspn of salt and one tblspn of sugar (we like it a bit sweet) to a quart and it was perfect juice!
Thanks for recommending canning the juice! I got 3 boxes of seconds at a local farm and got 8 quarts and a pint of tomato juice. Still making the sauce but it was a great suggestion! Thanks!
Sarah, as soon as you cut into that Jetstar, my mouth started watering!!!!! I could just taste it in my mouth. I'm not sure if you know this but I've been told that Jetstars are also low acid. Which works out very well for us since the acid can be too strong.
I was told something about placing a couple of whole carrots in the pot with your tomatoes and it helps to remove the acids from them, once you're done throw the carrots away, and it seems to work.
Love your videos! And your t-shirt is the “bomb”! I have a girlfriend who calls herself a biker bit** but is the sweetest and most religious woman I know, lol! Thank you so much for your videos, I’ve just spent hours trying to make make tomato juice and paste. Your video was totally helpful and informative. Thank you so much!!! I have got to get myself one of those totally useful gadgets! Never even heard about it but determined to find one! Thanks again, love ALL your videos! Please disregard the fact that I am on my 3rd drink. Lol! I have been trying to make tomato paste all day but failed and made enough tomatoes sauce for 1 batch of tomato sauce. Lol! I know I am totally small potatoes but have to learn something somehow. Thanks again!
Your method looks like a keeper. I got my pressure canner to do soups because you can’t buy any soup that tastes as good as homemade. Recently I tried canning pork because my grocer had it on special. OMG..it turned out so good! Now I have 14 pints of pork already seasoned for pulled pork sandwiches or tacos. It was a hit. Next I’m going to try beef.
I use a large roasting pan, fill with all my tomato purée and roast in the oven several hours at 325-350 . The sauce becomes nice and thick and less likely to scorch. I've left seed and skins on and ran through a mill both ways make fantastically easy delicious sauce.
Use a big turkey roaster in the oven with no lid, to cook your tomatoes. There's less risk of burning. You don't have to watch it as close, and the tomatoes are thoroughly cooked when they are done, and ready to run through your juicer and can.
If you dehydrate the tomato skins and seed mix, then grind it into a powder. You can then use the powder to thinking your meals you make out of the 🍅 🍅 🍅 🍅's !! Thanks for sharing
I'm 62 yrs old and tomorrow will be my first try at canning. Your video has been a God sent. If this come out good I will try my hand at other things to can.
Im 65 and me too, i have a bumper crop of tomatoes, and am going to try canning!! This video has been a blessing!!!!
How did you first try go? And are you getting more comfortable with it? I'm curious since I'm hoping to buy the supplies to start canning soon too.
I hope all of you that are going to try canning for first time love it!! It’s do fun putting up good food from your own garden!! Best of luck ladies!!! Blessing to you!!!
Hi Connie. This post was a year ago, so that would make you now the same age as me, 63. I just started canning a week ago. I've pickled carrots, and bell pepper/celery/onions. I've also made pepper 'jelly which is more of a sauce, but still pretty good. Next I'm canning my salsa. The peppers I'm going to try to make the jelly thicker and will be selling it in 3 craft fairs starting in about a month. I'm also a soap maker. 💕
I have the kitchenaid attachment that separated seeds and skins from the juice and pulp. makes tomato sauce easily. just wash and place tomatoes in shoot and walla!!! Easiest method ever.
those tomatoes are unbelievable. When you slice that one and half wow I just wanted to grab a little bit of salt and sit in the middle of your kitchen floor and eat while I listen to your sweet voice talk. bless you
Lmao! That sounds like something my grandma would do. She is a hoot and loves salt on tomatoes. I can totally imagine her doing that, thanks for the smiles at the thought! I don't mean any offense by age reference btw, just happy bc the attitude and content vibe of the comment was so nice it reminded me of her.
I wish I liked tomatoes plain but even though I don't, boy did that cut open one look amazing and got my tummy rumbling! Omg
Any one think the membrane inside the tomato look like little bare feet?
@@h.s.6269 Great memories! I'm a great-grandfather now, but when I was a little boy about once a week during the summer my mom would grab the salt shaker and my hand and we would head to the garden. We would eat our fill of tomatoes. Then we would fill her apron with tomatoes and she would take them to the house to can. Your comment reminded me of something I hadn't thought of in years. Thank you!
Your tomatoes were beautiful! One trick a lot of canners use to thicken the sauce if you don't want to make juice (or take time to reduce) is to add cans of organic tomato paste. Works great! Another way to do sauce, which is SO easy, is to core the tomatoes, put them open side down in baking pans with 2" sides, pour a little olive oil over all the tomatoes, season and put them in a 350º oven. You can also add onions and peppers to them if you want. Bake for about 1-1/2 hours. Let cool a little. Put them in the blender (skins & all) and add to stock pot for heating. It's all ready then to can! Very easy.
Had to copy and paste this one to my recipes...THANKS!
Right on!
Unless you are using a tested recipe, adding oil, onions, and peppers can make them unsafe to can in a boiling water bath. Under current guidelines skins must be removed.
يايها الذين امنو لا تلهكم اموالكم ولا اولادكم عن ذكر الله ومن يفعل ذالك فاولئك هم الخاسرون. .
@@RhinoDNA يايها الذين امنو لا تلهكم اموالكم ولا اولادكم عن ذكر الله ومن يفعل ذالك فاولئك هم الخاسرون. .
Thank you again for hosting the canning party. I am a visual learner so this format is a great help.
Thank you so much, I’m 27 & brand new to canning. I appreciate the information!
Just made 13 jars of sauce and 3 jars of juice. I chopped, hand seeded and then machine pureed the raw tomatoes (in food processor), boiled them for 45 min to one hour, then canned them. Processed them in water canner. Added lemon juice, 1/4 tsp pepper and 1/2 tsp salt to each pint. Thanks for this video Sarah.
Thank you for your videos. I’m in my early 50’s and battling several chronic painful autoimmune diseases like Spondylitis and Lupus. I’ve recently been diagnosed with a blood cancer and diabetes along with some other things. My Grams always canned, but like most kids, I didn’t appreciate it at the time and learn about it. I can only eat some veggies, some fruits, chicken and fish. No gluten, little sugar, 100 carbs or less daily, no rices or potatoes. Makes making meals hard to create. I think canning will help for figuring out how to have things available to eat when I have already created meals for my family and am too tired to make myself something. You are an inspiration and such a joy.
i’m australian and a 17 year old outer city kid but spent a lot of time in the country with my cousins growing up and it has been my dream since i was a kid to move out and start a self sufficient farm. your channel is really helpful. thank you!
It must truly be a blessing to have a partner that shares your interests and passions.
Really it's a blessing to have such a partner. 😇
Sachin Bhosale wueouweiu qrwoueouoeyqo ewww you o
Sachin Bhosale wueouweiu qrwoueouoeyqo ewww you ow
Yes it is !
It must be. My wife wants nothing to do with gardening, food preservation, or anything else of that nature. I’m doing it all on my own, with a full-time job. 😒
just a short word to tell you that i have eaten some of the eggs that i froze my hubby could not tell the difference in the frozen ones and fresh that made me very happy. thanks for you help with them.
I really love this. I will be doing this , this year for sure!
God Bless You Sarah, I found one of these Cucina Pro Tomato Strainers at a local Thrift Shop! I'm thrilled. I had a lot of tomatoes last year, being uncomfortable with canning, i dehydrated most for pieces and powder. Im more comfortable canning this year and am soooo happy to have found this juicer and that you have demonstrated/taught me to how to preserve our harvest.
Sincerely, shalom168
God Bless You and your loved ones
Thank you so much for your awesome videos. You are such a good teacher, and explain everything in such great detail. I really enjoy watching your channel.
Since your husband likes sliced tomatoes, you can actualay can tomato slices using the salt water method. Slice them normally and put the slices in a wide mouth canning jar. Put into each jar a teaspoon of salt. Fill the jars with cold water, put jar rings on and boil them for about 8 minutes. They stay firm and can be used all year long for stewing, frying or just on a hamburger as you would slice a fresh tomato.
Elton Munyon I have never ever heard of this. Sounds interesting. So you say 1 teaspoon salt in a quart jar, is that correct? Or 1 tablespoon? 1 teaspoon doesn’t sound like a lot since you described this as “Salt Water Method “ just double checking thanks 🦋💜
Tammy and Elton, I want to know also. Elton, if you're out there, please come back and enlighten id's. Or anyone else's that knows can come in,too--------------------------------------------
Thanks!
Tere Brown yeppers friend I still want to know more about this method 🦋💜
Yes I've heard of this too. 1 teaspoon per jar is a "standard" for most Southern canners. I've never ate them like this though.
I also do green tomatoes this way.
We use an outdoor propane burner and a crawfish pot to water bath in. The largest one we have will hold about thirty quarts and about forty-five pints at a time. The burner brings the water up to a rolling boil much faster than even the turbo burner on my stove top, and we are doing it outside on the porch so we don't heat up the house. When it is done, we set the jars out on a towel on the porch to cool before bringing inside.
That's exactly what we do! Works like a charm and saves on the air conditioning bill big time. You can find those double propane burner setups pretty cheap online.
Good Morning !!! I like your idea of taking out the tomato "water" ! I'm one that simmers my tomatoes down for hours !!! But as far as your skins and seeds, I run everything through my Vitamix/blender. The vitamins and minerals stay in the sauce and that's a bonus ! You would never know they are in there and No Waste ...Thank You for posting your video !
Yes I love watching you can,love all your videos
We live in the Ozarks. On a moutain, but on the Arkansas side. I'm from Jacksonville,FL and the hubby is from Dothan, Alabama. We love it here. Today, I am canning banana pepper rings.
What a great energy saving idea... especially now, 5 years later, where energy is getting very expensive. Thank you so much.
I got my red tomato juicer today. No manual. Since I am not mechanical in mind, it took a lot of figuring out to put it together but I did it! So anxious to get started!
Yes to pasta sauce recipe. TY for posting your recipes because I enjoy them. I'm new to canning and have put up over 200 jars in the last month.
Those are just gorgeous tomatoes, just beautiful!I can't even imagine how great they must taste, I would carry a saltshaker in the garden too! Home canned food is just so beautiful, and satisfying!
I’m 60 years old and am going to can tomatoes (purée, sauce, etc) for the first time in my life. I’ve watched countless videos on You Tube to learn the basics, but your video - your personality - erased any lingering anxieties I’ve had. I’m excited to get started! Our tomato crop has been bountiful this year (we’ve been in lockdown during the pandemic with little to do but garden) so I don’t want to waste any. I’m delighted to have finally found your demonstration for canning tomato purée.
Made Tomato Sauce and Juice today, so far all looks great, will see how they turn out tomorrow, thank you for your channel
I just used my new Kitchen Aid fruit and vegetable juicer attachment to make sauce and it worked very well, so much easier!
I enjoy watching you so much. Thank you!
Just discovered you guys today. I have spent the majority of my Sunday watching your videos. Thanks a bunch!
When I started canning tomatoes back in 04 all I did/do is peel some onions an chunk cut, same with green bell peppers( de-seeded) then chunk cut tomatoes. A little olive oil in big pan, like the big one you used, an threw in onions & peppers. Stir fried a little then add tomatoes and 1/2 cup water, so they don't stick to the bottom. Cook down for 30 min. Then used a large slotted spoon to get all the veggies out and put into a blender. Puree and pour in clean pan. Bring back to a boil and can ! I thought to my self - I should can this juice. So I did. Best soup starter ever !! My family loves my sauce. Thank's so much for sharing your videos. God bless
Your description of how you handled your harvest while working a full-time job is enormously helpful. I didn't even grow this year since I couldn't think of a way toanage the tomatoes once they started coming in. Thank you!!!
Beautiful tomatoes! I can't wait to see your final product. I got tired of food burning on the bottom of my big pots, so I went on Amazon and found cast iron heat diffusers. They were about 8.00, so I got two. They are, hands down, the best kitchen investment I've ever made. No more burned food or babysitting hot kettles...
Sue van den Hoek which heat diffusers did you get?
I bought the Ilsa 7 inch heat diffusers, which have gone up in price. They are now around $20+. I still would pay that much, because I can put a pot of sauce or stew on to simmer, walk away, and it won't burn.
Don't you love the sweet music of the lids popping as they cool! LOL
Got my couching pro yesterday. Can’t wait to use it for my frozen tomatoes.
Thank you for sharing the process for canning tomato juice and sauce.
sara just a idea for you, i dehydrate my peelings from my tomatoes to make a tomato powder. love your videos, and your homestead, it's lovely, i'd love to have a place like that. thanks for your videos
The crockpot works great!! Just core fresh tomatoes, cut them in large chunks, throw them in the crock pot, let them simmer overnight with the lid on. In the morning take a handheld Emersion blender, run it in the crockpot until the skin, seeds are finely ground up in the sauce. Put the lid back on leaving about 1” open at top, this allows steam to escape. Simmer on low for 6-8 hours or until desired thickness. If you want a more refined sauce run through a strainer, but I usually don’t feel the need. Then can or freeze.
Sarah, I used to do a lot of canning, and I canned stewed tomatoes-- adding onions and sweet bell pepper, a small amount of water (about 1-1/2 cups) to start the process, 1 tsp. each of sugar and salt, bring the "batch" to boiling. I always skinned them first (skinned them using a french-fry basket, dip the tomatoes in boiling water for 30 seconds, then into ice water in my sink, the skins will split and is easily peeled). This is a great way because it's a great mix for spaghetti, and a great way for beef stew. I think I processed the jars in the pressure cooker at 5 lbs. pressure for 15 minutes. Of course, you need to follow all safety procedures to let the tomatoes cool enough before removing them from the pressure cooker. I canned about 3 bushels of tomatoes (and I was working full-time, too).
I stumbled onto your page while looking to make my own pasta sauce. I immediately subscribed after listening to how much you loved what you were doing. The way you were admiring your tomatoes cracked me up too. Can't wait to see more of your videos. Thanks!
Sarah and Kevin, thank you so much for your experience and knowledge. Love your channel and have gleaned much information needed as an urban "homestead."
Have seen your video on freezing tomatoes and processing later which is a game changer for me, also have watched your video on raw packing diced tomatoes and was wondering if you can raw pack tomato puree using water bath method and if so are there any concerns or tips about doing so. I know this was posted in 2017 but now applies to me in 2022. and I hope you still see comments, with many thanks
a fan
Karen
I love the way you do this!! I can juice all the time but never sauce because I knew it would take forever to cook down.............. this summer will be a new thing for me!! What I do is put my cut up tomatoes thru a juicer and the pulp I process two times in my nutra bullet to make the juice a lot thicker......……. just another thought for you folks....
Thank you Sarah! I enjoy your preservation videos, as well as all the rest. You and Kevin have a truly great and Beautiful family.
Very comprehensive. Thank you. This is really very helpful.
Love your vids. I have been canning sauce for years, 1. I grow Roma tomatoes. They are meatier. I then stem and cut them up and blend them in a blender skins and all. Then bring the puree to a slow boil. Then I can the sauce with 1 tbsp of lemon juice in each quart. Then do a deep bath. It works great. After my wife makes spaghetti sauce and seasons and cooks it down. It is fantastic. I cannot tell any seeds or skins are in the sauce.
This year I will try a steam bath. I've read about it. ( Not cover the jars with water at all. The rack and jars are above the water in the canner while lid is on.) The jars still get exposed to 212F heat for the 35 minutes. See how it goes. I have seen studies that this will also work and takes less time to bring water to boil.
I'm so glad you have done a video on this. We are starting our Homestead and I'm starting to can ,freez dry every thing we can . Our goal is when we move over here to our new place . I have a better garden set up then what we have now.
You made it look easy and easy to understand how to do it . I really appreciate that. I have been watching your videos and have learned alot all ready. Thank you . Making the video and the time it takes after to edit it . I know we have one too. So with your help of this video I'm not so terrified to can know. Again thanks
We have 15 tomato plants growing so I want to learn how to can up all manner of tomato dishes! Thank you and keep them coming! Bear hugs and chocolate kisses
yes it would be a good thing to do.
I remember my mother doing this years ago. My Grandma also. Food really tasted a lot better back then.
I am so sad that YT is going to stop the comments, we need to be able to tell how much we appreciate things like this. God bless you for all you share
I suspect that this is just a rumor...
I love to watch all the great things you do on the Homestead very interesting.
Thank you so much for this video! I also purchased a different version of the squeezo at Goodwill. I cannot wait to try it! Also love this idea of canning sauce and juice . I do not like waiting for the water to cook down either. You are my favorite canning go to lady, now! You and your husband are such a blessing. I am a new subscriber, so glad I found you!
Thank you for the videos … it was a long day for you and as me a beginner I’m sure it would have been much longer!!! Go get off your feet and sit down.
Thank you once again!!!
God Bless You!!! 💙
Wow this worked out so great. I ended up putting them through the Jack LaLanne Juicer, ran the discards three times. Thanks for sharing this.
Thank you to you and your husband for providing all of this Useful information. I love watching for you and look forward to the new episode every week. I’m all enough to be your mother or maybe even your grandmother, and I just started canning this year. You have to appreciate everything. I have my first car you sure that produce a lot of tomatoes and peppers and a few sunflowers. Are you still in Branson and hoping to go back to that area I want to retire which is not far from now trust me. Thank you again for everything and have a blessed weekend
After making salsa, we still have so many tomatoes left! I've made several quarts of tomato sauce after watching this video. I purchased the Cucina Pro to remove seeds and skins - it worked amazingly well! Now, I'm going to try the diced tomatoes recipe. Wish me luck!
I started growing Jet Star about 7 years ago and I will never grow anything else but Jet Star. Love them
Where do u get them? I haven't seen them anywhere
Try Bakerscreek Seeds for the Jetstars.
I call that a bang for your buck...I love recipes that give as much in return as possible...
Love your vlogs. Wish you would type out the recipes in description box though.
Your videos are always so educational Sarah! You're helping me feel brave enough to try canning this year :) I love how you separated the juice from the rest of the tomatoes so you ended up with both products--that wouldn't have crossed my mind at all!
Sara what a brilliant idea!!! Your just amazing!! Love to watch you can. You are excellent at it!
One thing or you might say TIP. I have for you is to put 1 TBL of vinegar in your water bath canners. It helps so much in keeping my jars clean with no residue build up. Of course our water is hard so I have to use vinegar or I’ll never get the build up off my jars! I do not like them to be cloudy.
Hope this helps!!! God Bless You!
You cannot, I repeat cannot buy tomatoes in the store that looks or taste as good as home grown tomatoes. Beautiful tomatoes and beautiful job on canning. When you sliced open that tomato I immediately began craving a tomato sandwich. 2 slices of bread, mayonaise and tomato with salt and pepper. Trust me that is the best sandwich ever. I have been canning tomatoes for over 30 yrs. And your food taste much better than store bought tomatoes. Keep teaching and thank you for sharing.
I am Really enjoying this video , I am new caught your vid just this morning ,"
Now what your teaching now is exactly what I need cause I am canning tomato sauce and juice as well ,," I have a pressure canner.
Now, that is dual purpose and multitasking! That is an excellent
idea to skim the juice off while cooking the tomatoes as opposed to simply
allowing the liquid to reduce.
Good afternoon...I have been watching videos about tomato powder by dehydrating the tomatoes then grinding them into powder...never knew you could do this and all kinds of things can be made from this powder, ketchup, soup base,sauces and paste.
What a great way to save on storage space, if you could it would be a great money makers for your garden stand.
Dehydrated powders of all kinds with cute names since your personality is so cheery.
The lady vacuum sealed the jars with a sealer attachment to her food saver and she said they last for years.
With all your creativity with peppers sky is the limit on gourmet powders even if you didn't vacuum seal them.
I love your site and you have made me get excited about gardening again.
It's always interesting seeing all the different ways people can tomatoes. The way you do it makes a lot of sense to me. I learned a couple new tricks here today.
We moved into our new property last June! This will be our first attempt at gardening! We’re doing raised beds. I’m looking forward to trying this. Hope I get tomatoes this year!
Alrighty Sarah! This is right up my alley! My wife and I have several tomato plants this year and I have really been wondering about canning both of these things. I just didn’t know where to start or the procedures required. Now I do. Thank you! I didn’t know that a water bath was necessary for canning tomatoes but now I see how simple it really is.
Nice job, but if you want to do it the easiest way get a Kitchen Aid Strainer attachment, its the bee knees way for sure. No blanching just 1/4 them run thru and then cook the juice. thanks for posting.👍👍
i am all eyes and ears to any recipe from you tks a whole bunch dear
I love the idea of canning both sauce & juice simultaneously!
What a brilliant idea with the tomatoes! I will definitely do that this coming harvest! Thanks a bunch
This was one of those moments where I wanted to smack my head and say why didn’t I think of that! About 50 years of canning and how many times I simmered the water from my tomato sauce, what a waste! Have been doing all my tomato sauce with this method this year and enjoying the added benefit of tomato juice for breakfast. Best ever juice and thickest sauce ever! So glad I did not miss this one. Also loving using my new steam canner to process, easiest job ever.
Ty once again. I only have Roma’s this yr. because we have plenty juice and tomatoes still. But I did make 5 pts tomato sauce this morning. Since I was out
Still awesome canning videos,Keep them coming
Welcome to the beautiful Ozarks!!! I needed a refresher and you helped me remember how to can maters. 😊 Been a few years since I last canned. God Bless you and keep you and your family. I was born and raised here in Missouri, and it's a great place to live.
I have really enjoyed all of your videos. I loved this idea of separating the juice and pulp instead of cooking down. I always check with safe canners and they day this way is not safe, you need the juice of the tomatoes to cook down with everything to keep the acid level up. They say it could be to low of acid and asking for trouble, just letting you know. I did do your trick though and made my pizza sauce but I am freezing instead.
I want to tell you what an inspiration you are. Love your videos even though I am a city girl, I am trying many of your recipes to save money and to stock my own pantry and freezer. God bless you guys and keep up the good work!
WOW, what a gorgeous tomato! I hope taste as beautiful as it looks.
So , you are proud of your canning ?you have a right to be proud . I was always proud to put something in a jar for my family to eat and enjoy . A husband and four children , two boys , two girls , I had to do something. To try to save money. Now it is just me and I get my produce from farmers market .I still can and I will as I'm
I can't believe I just discovered this video. I discovered a product that is similar to your but, it attaches to my Kitchen aid mixer. I have a PH meter to test the PH before I can it. Great Video Sarah.
I am really enjoying your channel and would love to do more homesteading. I am currently doing a garden this year. It has been about 5 years since I did a garden and I am super excited!
Can I ask why you are boiling the cans for 35 and 40 mins? Everything I have read said to boil depending on your altitude. Which in my case is 5 to 10 mins.
the seeds and skins, instead of composting, can be dried in a dehydrator and then powdered in a spice grinder. works well for thickening and flavoring soups and sauces
Me encantó está resolviendome mis jugos naturales.
Thank you so.much trying today with my tomatoes save me all day & I got tomatoe juice , i never done that 😊😘
Hey Sara I was using the machine, but this year I found I saved a lot of time, I did the same process as you did, but I have a very large strainer, or sifter, whatever you call it. and I just put the cooked tomatoes thru there and used a spoon tom mash them thru and I got the perfect tomato sauce, or spahgetti sauce, and my tomato juice was perfect also, so I retired the machine, tooo much clean up. love your video's. Nicky in Michigan
Gorgeous tomatoes. Thank you for the video.
Thank you so much for putting this video out..it helped me so much this year as I did my first tomato sauce/tomato juice canning.
Hi Sarah... Greetings from South Africa! Wanted to say thanks for all your informative step by step videos, I love watching them and keeping tabs on what you all are doing. I just thought to tell you that I have been canning goods with my Great Gran, Gran and Mum for years now, and we use our slow cooker over night when doing tomatoes and it thickens much better without loosing all the goodness. Keep up all the good work!
Thanks for the tip! Do you leave the cover off?
Pleasure. No put it on high with the lid on over night.
Got it!
Sarah & Kevin ,
I can understand why you left the desert , having been to the Phoenix area a number of times ! What I am wondering about is how or why you went to the Ozarks ? I have a small homestead in N.E. Ohio which is okay. But if I had it to do over again , I think that I would choose the area around Ashville , N. C.
What a great idea, I've never thought to just take the juice out and can it and then just cook down the tomatoes. Duh!!! And I've been canning tomatoes for 25+ years.
Can I ask you a question since you have such knowledge? I've heard of a salt-water canning method where you can can whole slices of tomatoes and then later take them out and use them for burgers, frying, etc. Is that possible? Thanks!
Twin Haven Homestead Me too! She gave us an excellent tip! Huge time saver!
@@donnamays24 I missed what she shared about the juice. Can you plz share?
Dawn Cadwell as she’s cooking down the tomatoes she skims the “water” coming off the tomatoes and puts in a separate pot to make juice from...the goal of sauce is to cook out most of the water before processing in jars. So she’s doing both processes at the same time...and the yield was about equal parts juice to equal parts sauce when she finished. I just did a batch her way and it was so much easier than doing just juice or taking the enormous amount of cook time to do sauce due to how long it takes to evaporate all the water. The juice was fantastic btw...I added 1 tspn of salt and one tblspn of sugar (we like it a bit sweet) to a quart and it was perfect juice!
@@donnamays24 absolutely perfect. I'm a "sweet" person too, so I will be adding salt & sugar thank you
Thanks for recommending canning the juice! I got 3 boxes of seconds at a local farm and got 8 quarts and a pint of tomato juice. Still making the sauce but it was a great suggestion! Thanks!
Sarah, thanks for showing how to can tomato juice and sauce!!!! So excited to give this a try myself!!!
Sarah, as soon as you cut into that Jetstar, my mouth started watering!!!!! I could just taste it in my mouth. I'm not sure if you know this but I've been told that Jetstars are also low acid. Which works out very well for us since the acid can be too strong.
I was told something about placing a couple of whole carrots in the pot with your tomatoes and it helps to remove the acids from them, once you're done throw the carrots away, and it seems to work.
You need the acid in the tomatoes to make them safe to water bath can.
Love your videos! And your t-shirt is the “bomb”! I have a girlfriend who calls herself a biker bit** but is the sweetest and most religious woman I know, lol! Thank you so much for your videos, I’ve just spent hours trying to make make tomato juice and paste. Your video was totally helpful and informative. Thank you so much!!! I have got to get myself one of those totally useful gadgets! Never even heard about it but determined to find one! Thanks again, love ALL your videos! Please disregard the fact that I am on my 3rd drink. Lol! I have been trying to make tomato paste all day but failed and made enough tomatoes sauce for 1 batch of tomato sauce. Lol! I know I am totally small potatoes but have to learn something somehow. Thanks again!
7:29 “Jesus, Lady! Take it easy with that knife!” Just kidding! Those tomatoes are amazing! Thanks for sharing this video with us! 🇺🇸✌🏻
Watching you for awhile that roaster is so much better
Your method looks like a keeper. I got my pressure canner to do soups because you can’t buy any soup that tastes as good as homemade. Recently I tried canning pork because my grocer had it on special. OMG..it turned out so good! Now I have 14 pints of pork already seasoned for pulled pork sandwiches or tacos. It was a hit. Next I’m going to try beef.
I use a large roasting pan, fill with all my tomato purée and roast in the oven several hours at 325-350 . The sauce becomes nice and thick and less likely to scorch. I've left seed and skins on and ran through a mill both ways make fantastically easy delicious sauce.
Use a big turkey roaster in the oven with no lid, to cook your tomatoes. There's less risk of burning. You don't have to watch it as close, and the tomatoes are thoroughly cooked when they are done, and ready to run through your juicer and can.
If you dehydrate the tomato skins and seed mix, then grind it into a powder. You can then use the powder to thinking your meals you make out of the 🍅 🍅 🍅 🍅's !! Thanks for sharing
We will look into that! Thanks for the tip.
I dehydrate lots of other stuff, might as well do those too! Great suggestion, thanks!
sound's good, but idea's on what you can use it for, thank's for the tip
great idea! I will do this
I've done this and it's great to add body to soup or anything that needs a little beefing up flavor-wise.
I'm so excited to do all this this year!!!!!!