The easiest way to can tomatoes! PLEASE NOTE! IT IS RECOMMENDED THAT YOU ADD LEMON JUICE WHEN CANNING TOMATOES FOR CONSISTENT ACIDITY. SEE LINK BELOW FOR SAFE CANNING INSTRUCTIONS! http://nchfp.uga.edu/how/can_03/tomato_intro.html#acidification Can safely! Here are processing times: http://nchfp.uga.edu/how/can_03/tomato_juice.html Thanks for watching! Keep up the conversation with us... Instagram: roadtothefarm Facebook: https://www.facebook.com/roadtothefarm/?ref=hl Pinterest: https://www.pinterest.com/mamaware/ Twitter: https://twitter.com/roadtothefarm Etsy Shop: https://www.etsy.com/shop/RoadToTheFarm?ref=hdr_shop_menu Blog: www.roadtothefarm.com email@example.com
Tamra Houshel: Oh no! I canned 4 jars of tomato sauce and did not add the lemon juice. I was following the video. I am using a bath canner, not a pressure cooker. Is this sauce bad now, since I didn't add lemon juice?
Joe: woo sexy lady !
mort glickman: good job
Patty K: Hi Melanie,
When i canned tomatoes years ago, we did a water bath method and did not add lemon juice or citric acid. I never lost a jar. Why are they saying to add citric acid even if I pressure can them?
I am not told to add citric acid when I can corn or green beans, etc... which definitely is a low to no acid food.
Tara Penuel: Thank you for another great canning video.
Jennifer Russell: I did your exact recipe it turned out perfect. I think i will be able to make it into anything when I reopen them. did 10lbs. 60 more to go. thanks so much.
Rachael Everett: Do you put the lid on your pressure canner when you're using the water bath method? Thank you :)
Debbie Crouch: Love the skin idea what a wonderful way to utilize everything !
Blessed Farm: Great looking tomato sauce thanks for sharing with us God Bless y'all
Clinton Wurzbach: great video
Josephine Gallegos: Did you put this on hot bath water or the pressure canned? and for how long?.
TimeforaChange InGovernment: This is the same way I purchase most of my produce from the local farmers mkt. always head to the back, where they keep the produce that has blemishes, bruising, a bad spot or two. It's just as good as what they have up front, but some folks just refuse to buy, if it's not perfect. Fine by me, just means I get to save a bit of money buying what I call 'the uglies'.
I have the same ricer, but w/different shaped wooden piece. Paid $5 at a flea mkt & was told it was a jelly strainer.
Thanks for vid. Be blessed.
Patty K: when making canned tomatoes, I always threw away the skins and seeds. never thought to dehydrate it and powder it. Thank You!
where did you purchase your type of ricer?
A Green: Hi, Is that a pressure cooker or an ordinary pot?
Rhythm In Life: trying this out this summer. Thanks for sharing...i really admire your intentional living.
VeeVeeVeeV: ahhhhhh there you are Melanie, with tomato sauce!
so just to check, these are straight tomatoes only (plus lemon juice of course) but no salt, spices...anything.... just tomatoes??
so-o-o-o versatile then!!
when the tomato harvest is a good one, and you're under pressure..... this is the way to deal with them the fastest way possible, and "can" be used for/in anything and everything. perfect!!
Kimmarie D.: Amazing. Great video !
Jenn in Kanata: I also like my sauce a bit runny Yerevan others as with store-bought sauce I always had half a jar of water with it as I find it's quite thick it doesn't spread as well
Karry C: Your rice strainer is really cool. Have you seen this kind of strainer? This is what I have and use for apple sauce. I just got extra attachments that I'm excited to try for pumpkin and tomatoes. I've also used it for grape juice. My kids love getting involed with it. https://www.youtube.com/watch?v=WoHLsFAQSgs
Janice: YOU are amazing!!
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