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Glad you enjoyed it!❤

Glad you enjoyed it ❤

@@jimshryock1427 thanks for that information. I’ve never had a bad seal, I’ve had jars break though. That’s just as fun, lol.

I had to go to google translate because I cannot read this language, but the recipe is in the description below the video.

@@stellallamas1487 not all of them. If you freeze the tomatoes, then allow them to thaw the skin peels right off. You just have to grab and pull.

@@matthewhixson3735 I love the idea of using the oven. At our last house our oven was not good and did not trust it. We have an all new shinning gas stove at our new house, I’ve been using it for dry canning and heating jars. I always wash everything first. But things sit on the counter as you get ready, I have cats and dogs. I take that extra step to ensure they’re still sanitized, lol. But I don’t like citric acid, so I use lemon or lime juice in my salsas. Yeah, I don’t eat deli meat, lol, 🤢. You’re welcome for the video

The recipe is in the full video and the short is linked to that video. Recipe is in the description here Homemade SALSA + Canning tips th-cam.com/video/ADrsap6_uNk/w-d-xo.html

Aww thank you ❤️ for your kind words. You’re welcome and I am excited to have you here. Welcome to the channel 🤗❤️.

Me too! Awesome 🎉

@@frankcarew239 agreed, but you’d need established plants, which I did not have since we cannot grow tomatillos all year around. So, I have start mine from seed.

@@WheretheYoCalsGrow I have trouble getting rid of cucumber beetles any advice please.

@@frankcarew239 plant dill in and around your plants. They hate it

@@WheretheYoCalsGrow Great thanks, I am growing tomatillo, cape gooseberries and pepino melons. Brisbane Australia,

@@ScottmSmith-xm3rl you’re going to LOVE it! I bought the pink one with the basket weave design last spring. Now I want the black one, 😂. Have fun

Stunning stone she wanted cherry blossom but she changed her mind and went with the Stunning stone ​@WheretheYoCalsGrow

@@TinaBas-p9s thanks ❤️

@@nanettemi800 totally agree with you! I now use a steam canner for all my salsas. No more rolling boil or water all over the top of my jars. Here’s the link to it, you should check it out. amzn.to/4gUoFSg

@@mrs.americanmade7452 you are correct! This particular water bath canner comes with a canning rack. It’s at the bottom of the water bath canner . You place your jars inside the rack preventing the jars from touching the bottom of the waterbath canner. You can buy the canning kits on amazon

@@leekent3325 Thank you my friend. Welcome to the channel. ❤️🤗

@@jstar1966 thank you for your kind words and you’re so welcome! The best tip I can give is to soak it first, clean then place back into roasting pan with water and about a cup of white vinegar. Bring it to a simmer, as it simmers use a wooden spoon or spatula to scrape it off. Then clean with soap and water

@@eugenebrewster2886 the hand blender is cusinart. But my blender and food processor I use is by ninja. It’s great alternative to the expensive vitamix blender and food processor’s.

@@lindahernandez8693 I’ve never added peppers before. But you could add them and switch to pressure canning to be safe

@@WheretheYoCalsGrow do you know how long to pressure can?

@@lindahernandez8693 I believe it’s 20-25 minutes. But I use the electric pressure canner. It may be different for standard pressure canner.

If you add meat, it’s much longer.

Thank you 🤗❤️

Thanks. They were up cycled by my husband from a job he took them out of.

That's what I thought

First, sorry for the late response, I honestly just saw this comment. However, the world of canning is ever changing and evolving. This video was done over a year ago. So, my response is simple, if a FULL BOIL is what you’re comfortable with, then do you! I however have evolved in my canning and now only use STEAM canning for all high acidic foods such as salsa. No more boiling water over jars in a water bath canner. Should check it out. It’s amazing!

@@WheretheYoCalsGrow Well that is the correct way to “can”, in an actual “canner” with the top that bolts on, those are really pressure cookers and is really the proper way to can. Glad your doing that, that’s even better. I only bring up the full-boil because apparently it is not safe if you don’t full boil it for 20 minutes or so.

@@Machria23no I am not talking about a pressure canner. I am referring to one of these, amzn.to/3TPb9FK

@@kandydaugherty thanks for watching! 🤗❤️

Are you’re referring to the small bag that has white salt in it?

@@WheretheYoCalsGrow Ok I get it now....I'm just not used to getting salt in a bag like that. Thanks for clarifying.

Also do you have a video on how to make tomatoe juice with the leftover juice?

@@lisakoselak1122it’s all good. I order it from Italy. Best salt ever!

@@lisakoselak1122sorry, I do not. But, I will put it on my canning list video ideas. It’s not something I’ve ever thought anyone would want to see.

Hello, I do not use regular table salt, so I cannot say for sure. But most canning recipes call for Kosher salt. Not sure if that helped or not. Thanks for watching 🤗❤️

@@bobeinbecker933 if you would like to add it, you can, but I do not. If you choose to do so, use 2 tablespoons per quart jar.

It is recommended by the Ball canning book to add lemon juice when water bathing tomatoes..

@@marystukenholtz8890 I’ve never had a problem with it. But I’ve never heard to not use fresh lime or lemon juice in canning. If you’re going to use bottled lime juice or lemon juice, I would recommend using Santa Cruz 100% lemon or lime juice. Make sure you check the expiration date, because it does expire. In quart jars use two tablespoons per jar and pints use 1 tablespoon per jar. You have to do what you’re comfortable with. Hope that helps. Happy canning. 🤗❤️

@@WheretheYoCalsGrow Thanks! I ended up using both. Hopefully it's not too tart. =) I appreciate you taking time to answer my question.

@@cmorrow132 celery does better, in my opinion, in the Fall in our area. I’m in Arlington. Since you’re in Dallas, try North Heaven nursery for celery starts. It’s probably too late to start them from seed. They take some time to germinate. So typically I start them from seed inside from the end of July to no later than Aug 25th. It can be grown in the Spring as well. But it gets hot fast here to fast and can struggle more than in the Fall. Hope that helps 🤗❤️

@@concken1 they did amazing after a year in their large pots. But we transplanted them this spring into heavy clay soill. They are struggling this year with the heat and transplanting. We will see next year to see if they’ve survived this year. We bought two other cherry trees in July this year that are in larger pots and are thriving. They even produced some fruit this year. Time will tell. There is a fruit tree nursery in Burleson. I believe the link is in the description. Not sure they’re still open. It was by appointment only.

@@WheretheYoCalsGrow Thank you for replying! Were the other cherrys you bought this year bing/rainier types?

@@concken1 I bought them in July at Calloways, both are black cherry trees.

@@WheretheYoCalsGrow thanks!

@@RESlusher Thank you, it’s good to be back! I do not have any one vendor I buy garlic from. Honestly I either save my own garlic from previous season as seed, get organic garlic from whole foods, or find growers on Amazon. Lots of organic growers sale on Amazon. Typically, the quality is better. In the past I have bought from Hoss, Burpee, or a local nursery. Not sure if that was helpful or not, lol. Thanks for watching Richard.

@@WheretheYoCalsGrow, you're always helpful, Ma'am. I don't know why I didn't think about Whole Foods! I was looking for get some from Burpee; but the variety I was looking at, Spanish Roja, it says is currently out of stock. I'm kind of thinking about maybe putting in a smaller bed of raspberries too.

@@Vgardener thanks for watching. Mee tooo, 😂!

Every manufacturer of lids, and every state and fed food processing office… highly recommends heating the lids in hot water before placing on jar.

@@DeliaForet yes, I’m in Arlington

@WheretheYoCalsGrow that's awesome. You're so close to us all about a 30 min trip, depending on traffic. I used to live and work in Arlington and then moved to lake worth saginaw area.

@@DeliaForetHowdy neighbor! I’ve lived here since 97 and I’ve never been to Lake Worth. May have to check it out.

@@DeliaForet I add lime juice not vinegar. You can also use lemon juice

@@WheretheYoCalsGrow how much please

@@DeliaForet for pints a tablespoon, quarts put two tablespoons

@@WheretheYoCalsGrow thank you so much.

Thanks. I was not sure what they were. Joe bought them and I planted, 😂. I’m glad to be back!

@@jens7311 Minimum of a year and we recently ate one that was from 2022 and it was just fine.

@@angiephillips7225 thanks ❤️. New Chaos tour video will be up this weekend. It looks much different and totally out of control, lol

@@aprilw7561 it is delicious 😋.

Thank you for your kind words and for watching. It is greatly appreciated. You should, but it can be addictive 😂. 🤗❤️

Well we eat ours pretty fast. But 1yr is the recommended time to eat your canned salsa. However, we recently found a jar from 2022 and it was just fine.

Wasn’t aware Armageddon was happening, but I agree, salsa is always a must have 😉🤗❤️

Hope you enjoy! Thank you for your kind words and for watching. 🤗❤️

I’m so glad you enjoyed the video and THANK YOU for subscribing. I do not like using vinegar in my salsa. The tomatoes and lime together is plenty of acidity.

I am going to try this! My husband likes it hot, but he says most “hot” salsas have no flavor. Do you use fresh mango? I do a pineapple tomatillo salsa because I like the mix of sweet and hot together. Thank you for sharing. Love it!

@@ScottmSmith-xm3rl hello Iowa the best corn growing state!

I'm growing Dakota black popcorn in my grow bags next year

And tom thumb popcorn it gets 36" tall

@@ScottmSmith-xm3rl I’ve never heard of those varieties. I will have to check these out!

@@ScottmSmith-xm3rl I’ll look this up. I’m always looking for new varieties to grow. Thank uou

Since I’ve had jars explode in the canner due to pressure build up in the jar and jars banging together in a water bath canner, I do not use nor recommend anyone to use a rolling boil. At its true definition, that is an uncomfortable boil. If you’re comfortable with that, then do what is comfortable for you.

You’re welcome. I’m so pleased you will try it. 🤗❤️

Not this salsa, this is fresh salsa. But if you’d like a “cooked” salsa recipe, visit my other salsa video here th-cam.com/video/fX6ShUyN2nM/w-d-xo.htmlsi=N6ThoXroohiYgLDE

@@anneblankinship4464 🤣 yep they were cleaned right after canning season was over, lol

@@WheretheYoCalsGrow lol! You should see my counters! So glad you didn’t take my comment seriously! I am going to try your salsa!

Hello, I missed this, I’m sorry about that. I have to be honest, I’m a little confused. Red Jalapeños are just matured jalapeños. They tend to be hotter than when they’re green and red jalapeños are used to make Sriracha sauce.

@@WheretheYoCalsGrow Ohhhhh ok, I didn't know that. I grow them and use them when they are green. 🙂

@@happycanadianfarmerleave a few In the vine till red. Try it!

There are green jalapeños and red jalapeños. I grow both.

@@iryna7525 do you save seeds from your red jalapeño’s? I will buy some from you!

@@tonyjohnson5958 oh bless your heart! I’m sorry for the misunderstanding! All the instructions to make this recipe is in the description below the video. If you have any further questions, please feel free to ask. 🤗❤️