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
Angela Hughes: Can you give more info on how you "check the seals?" Also, I am struggling with the concept of canning, because you do so much work to sterilize the jars and lids, but then you wipe the mouth with a cloth that isn't sterilized, and you pack the food in (vegetable, not sauce like this) using your hands, which though I have washed them, have not been in boiling water! Also, do you have a chart or something for how long you have to boil them depending on elevation? I am at about 4000 feet....I just tried pickles and okra for the first time, but only boiled for 10 minutes, so now I'm wondering if I messed it up? I love your video, sorry this turned into so many questions! You make it look so easy, you must have the answers haha! Thanks for all your videos! I'm going to go watch some more now!
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
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