How to can your Tomatoes
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- Опубликовано: 9 авг 2023
- In this tutorial, I will show you how to can tomatoes, enabling you to start making your own tomato sauce from scratch!
This video is part of a series in which I attempt to make the most perfect pizza in your Outdoor Oven.
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Video Artist: Sanne Littooij
Sound design: Leander Leenders
Music & Recording: Cas van Son
www.casvanson.nl
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You will also find many tips & tricks.
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Warning this footage is performed by professionals in a fire-safe environment and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility. 
Хобби
Fantastic channel. Can’t believe I haven’t come across it before
Man these videos are so cool. Food and science making it simple for people to understand is awesome. More content please 🙏
I’ve been wanting to can but was timid about it. Your video explained and answered the questions I had. Thank you so much.
This dude drops a video and then disapear 😂😂
Haha
Thanks for sharing
Looks like so delicious 😋
👍👍👍
Good
Урррраа, наконец-то мануал по соусу. Парень, ты бесподобен! ❤
شكرا لك على هذه الوصفة لتخزين الطماطم
👍👍👍😍😍😍
Very good
لذيذ
Wonderful, thanks :-)
😋😋👌
طريقة رائعة لحفظ الطماطم
Do you have a sauce recipe? We typically like to can sauces, not whole tomatoes.
no salt or vinegar ?
The canning guide recommends tightening the lids only finger tight. That allows the internal air to escape when the tomatoes boil inside the jar... you tightened yours too tight, the video shows your lids bulging and wrinkled. I also add a teaspoon of canning salt and put the lids in boiling water just before placing them on the jar, to aid in sealing them.
I liked the video. However, there's a bit of scary info going on here. Your lids are too tight (must only be finger tight rather than cranked on tight). Lids that are too tight don't allow the air out to create the vacuum needed to seal the lids. Your lids buckled & won't truly seal. Please check them for a true seal. I'm afraid you've lost your tomatoes. I do love the way you create videos ... easy to understand otherwise. Blessings to you!
100% agree. Please don't tighten your lids all the way down. They will seal themselves when they cool, after letting the gases escape during the boil.
Well they should last for Years in the dark room.
Cheers fellow RUclipsr Famo59 👍🍕🍕🍷🍷
why no skin?
You cold leave the skin on, but for most applications the Tomato's skin Texture is not desired, as its tends to differ from the rest of the Tomato "meat" texture after its cooked.
@@AmirRosenzweig i see. I guess it depends on how smooth you want it. Personally if I'm blending the tomato's anyway, I'd leave the skin on if the tomatoes are homegrown/organic. More minerals, vitamins and a bit more fiber doesn't hurt.