Beautiful job! I have so many questions! 1. Which tomato variety did you grow for sauce? 2. How many plants gave you 20 quart jars? 3. Did you water bath can or pressure can? 4. How did you keep your sauce from burning on the wood stove? My own experience…I always use the whole tomatoes and I blend it up in a VitaMix instead of our food mill simply because it keeps the nutrients from the skin and seeds in the sauce. I also just cook longer and never remove water as you did. It gives it a deeper flavor. I almost CRIED when I saw you pouring that tomato water down the drain! 😂😂😂
Great questions! I grew San Marzano and Amish Paste. They are my go-to's. If you look back at some of our videos from the summer, you will see how amazing they did in the hoop house. How many plants? Hmmm... I am guessing 10 to 15. I water bathed, as tomatoes are acidic and pressure canning is not necessary. I used our wood-cook stove, which is designed to cook. I stirred every time I walked by or added wood. Easy peasy. And the tomato water? I get it. Cry for me. 😅 I could have saved it to start a veg stock or just used it in other cooking. But as current life would have it, I have to let perfection go for sanity sake. And, if you look back in videos from last year, you will see me blending the skins, seeds, and all! I love trying all the different ways. It helps build diversity it the kitchen. Thank you for all of your awesome questions!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Food mill!!! ❤❤❤
Good greif! Why was that so hard for me to come up with? Thank you!
Beautiful job! I have so many questions!
1. Which tomato variety did you grow for sauce?
2. How many plants gave you 20 quart jars?
3. Did you water bath can or pressure can?
4. How did you keep your sauce from burning on the wood stove?
My own experience…I always use the whole tomatoes and I blend it up in a VitaMix instead of our food mill simply because it keeps the nutrients from the skin and seeds in the sauce. I also just cook longer and never remove water as you did. It gives it a deeper flavor.
I almost CRIED when I saw you pouring that tomato water down the drain! 😂😂😂
Great questions! I grew San Marzano and Amish Paste. They are my go-to's. If you look back at some of our videos from the summer, you will see how amazing they did in the hoop house. How many plants? Hmmm... I am guessing 10 to 15. I water bathed, as tomatoes are acidic and pressure canning is not necessary. I used our wood-cook stove, which is designed to cook. I stirred every time I walked by or added wood. Easy peasy. And the tomato water? I get it. Cry for me. 😅 I could have saved it to start a veg stock or just used it in other cooking. But as current life would have it, I have to let perfection go for sanity sake. And, if you look back in videos from last year, you will see me blending the skins, seeds, and all! I love trying all the different ways. It helps build diversity it the kitchen. Thank you for all of your awesome questions!
@ Thank you SO MUCH for your in-depth answers! Have you ever tried Hungarian Heart tomatoes for your canning purposes?
@@amyb3450 I have not ever heard of that variety. I will have to look it up. Thanks for the tip!