Try opening both the top and bottom of the tomato paste. Remove the top lid and then use the bottom lid to push the paste out of the can. The bottom lid scrapes the inside wall of the can. This eliminates waste and saves time.
This video about picante sauce & water bath canning is by far the best and most informative clip I've ever seen! Thank you for your enthusiasm, knowledge, and beautiful face & voice❤❤❤❤🥰 I am 76 years young 4th generation Texan with hot sauce in my blood. I received the big Ball Blue book as a gift and still use my copy of the original Ball Blue Book I got from my grandmother. I've been growing (organic) & canning for over 60 years & my husband and I really appreciate Y'all Y'all
I'm really happy that you show how real lives affects your life because I'm a disabled vet and I could not do all that work at once so your showing that it's okay to put it all in the fridge and finishing the next day means a lot to me. It helps me to not feel bad doing things in stages.
Kevin and Rachel (at Hidden Heights Farm TH-cam channel) freeze dried some of their Salsa as well as canned some. They reconstitued some just to see how they liked it. They said the whole family liked the freeze dried better than the canned. They said it seemed to enhance the flavor. You should give it a try and see what you guys think. I'd be interested to hear what you think.
I put my tomatoes in a large roaster pan and put in the oven to skin them. the peels Come off easily, and the tomatoes don't get waterlogged like boiling does. In the oven the flavor deepens further.
I have a Ball Blue Book (edition 27; copyright 1963) that belonged to my grandmother. It is much smaller than the book you have but I have been using this book for all of my adult life. (I am 70 now) I just wanted to jump on here to tell you how much I (we all) appreciate your canning & cooking videos. Thank you!
Hello and Good Morning Sarah, Kevin and Subscriber Friends. I watch all your videos but Saturday mornings are by far my favorite because I get to watch first thing in the morning. A great way to start my day. Thank you for sharing your journey. Take care and God Bless!
Sara, my gosh you look so healthy and are glowing! Can you please share more about your keto journey? I'm starting tomorrow and am so encouraged seeing you and Kevin do so well with it.
Sarah, we do a roasted salsa...the same veggies, but we make each salsa different with the choice of hot peppers. One salsa is habanero, another is jalapeno, and a spicy sweet pepper and so on. We roast everything, tomatoes, onions, garlic and the peppers all separately. The roasted taste is wonderful. For the hot peppers we have a camping stove outside and do them outside because the hot peppers can burn your eyes and throat. The wonderful aroma makes your mouth water, but it can cause some to cry or cough. Crazy right? But the taste is amazing. It's the same recipe you are using Sarah but roasted. We went to Mexico about ten years ago to visit family and my cousins taught us this recipe. And yes, they do have outdoor kitchens that they use year around. Learned so much while we were there. GOD continue to bless you and your family, in Jesus Christ Amen. Love to all.
Sarah i just wanted to say thank you! You were the first person to show me how to water bath can three years ago. If it wasnt dor your detailed descriptions on how to do it i dont thing that I would have continued! A heartfelt thank you! Cindy from a small town in eastern Ontario Canada!
Both turned out beautifully. I'm not a spicy gal and I like chunky salsa,but I love how you make food the way that your family prefers. I would love to be able to see a taste test when Kevin tries it. 😊
I absolutely love how organized you are and how detailed you are in your videos - even giving us alternative set-ups and steps that we can try even if you dont use them! Excellent instruction videos!
I just saw a Facebook post from someone who got ahold of some discarded trays from a bakery. They were plastic, easily sanitized, and shallow...perfect for storing tomatoes. At the end of the season, they put a tray of overripe fruit on top and covered a stack of green tomatoes with a plastic tarp. As the ethylene gas from the fruit accumulated, the tomatoes finished ripening.
Hi Sarah, I just put my scalded tomatoes on a large sheet pan, one layer, and by the time I get a tray full the end I started with is cool enough to peel. Saves the mess of a cold water bath and keeps the tomatoes nicer when cold packing tomato halves. Also if you are chopping them for something they are less wet and squishy.❤
Sarah I have the same ball canning book and I love mine. I just never thought about blending it up to make picante sauce. My son would love it like that better because he doesn’t like the texture of tomatoes, onions or peppers. Thanks for sharing your experience with us, I appreciate all you do.
I know how Kevin loves his tomatoes. I had planted 2 I purchased on line years ago. 3 plants $20 which was huge amt for seedlings.They were called teaspoon tomatoes. I would send you a pic but I don't know how. Let them over winter in my hot house where their were planted and reseeded next year.
My nephew put all the veggies on his grill and roasted them smoked . Omg that A game changer. Put foil under your grate to catch any juice dripping down. Close and slowly smoke the tomatoes, celery, garlic, onions, peppers ect. We cored the tomatoes and seeded bell peppers. When there done the peelers will slip right off. Then when done proceed smacking picante/ salsa! Yum
Sarah - I do dehydrate my tomato peels, but I dehydrate oregano , thyme, and basil at the same time. I then powder it all together and I have seasoned powder that I can use to thicken my pizza sauce and spaghetti sauce! I just love to find time savers!
The picante looks wonderful! I like mine with just a little kick of pepper hotness so I usually remove most of the seeds. One of my friends told me yesterday that a lot of the vinegar is now only 4% acidity instead of 5% so I guess we now need to pay attention to that for canning.
Yes I bought some great value vinegar and I made sure it said 5% and I had put 1/4 cup in my canner and it is not even 4%. I have lime scale on all my jars and my brand new pesto canner.
just a quick shout when boiling/chilling the tomatoes, use a large tamale steamer with the top basket for the boiling water, and 5 gallon bucket that the steamer basket will fit into, for the chill water. just plunge whole basket into the boiling water, then pull whole basket and plunge into cold water. much faster, simpler, and no burns.
Thanks guys! From fellow Low-Carb/Intermittent Fasting folks. If you're making it for your family, we trust it's great for us too! Appreciate you both!
Great job Sarah on your canning of Picante Sauce/Salsa. Thanks for the great tip about the emersion blender to thin down the salsa too. Always enjoy watching you fill the pantry with canned goods from your garden. Stay safe and keep up the great videos and fun you share with us. Fred.
I do it backwards,I don't boil n peel my tomatoes I put them in my ninja dump it all in my pan n cook it down.makes your life alot easier when your multi canning everything.the kids n every sd it was the best salsa they ever had.
The little tool with the name that has run out of your head (names of things do that all the time for me) is a tomato corer. You can use it to remove the stems and leaves on strawberries as well. Sometimes it's called a tomato corer and strawberry huller.
I really liked your about your husband liking the consistency of restaurant salsa. You said you were going to make it that way, because that's what he likes. That is so sweet and shows a strong relationship.
To save even more time, I've learned to use a food processor directly after coring the tomatoes.. Blitz, and then all those skins are chopped up fine and is just added pulp to my stewed tomatoes. For chunky salsa, I blitz half the tomatoes and dice the rest, it gives a better consistency than dicing alone. Now for ketchup or something I want just tomato juice and no pulp, I put that through my Kitchen Aid applesauce maker attachment. That attachment is a game changer for applesauce making too!. I definitely need to get one of those tomato corer tools and the dicer thingy. Thanks for posting!
I absolutely LOVE produce boxes. I recieve numerous produce boxes when I get donations from a gentleman that brings them to my apartment complex. I make what you are calling picante sauce as my pasta sauce and then I can it after I put through an immersion blend because my daughters have sensory issues. I, however, keep the skins in the sauce to make it taste mre tomatoey because I also often will add kale, spinach and zucchinis as well. All of this gives my sauce the extra zip to be used for tacos, burritoes, enchiladas as well as any pasta or pizza dishes. Thank you for sharing. I have that book and that is exactly the recipe I use (with my own additions) as I said earlier. Will you be participating in the every bit counts challenge this year as well?
Hello Rach!!! I was just catching up on my videos while eating my breakfast. This video goes perfect with my breakfast as I put picante sauce on my sausage,egg& cheese scramble. I had a tip or thought for you. We can as well. When we can our tomatoes we do most of the same steps. Where we differ is we boil water and pour it over a sink full of the tomatoes and pull them as soon as the peel starts to release and sometimes we put them in the other side of the sink in cold water. Or we set aside to cool a little. Cuts down on the heat & dishes.
I dehydrate all the skins and run them through my grinder, makes a great tomato powder I use in soups, I sometimes add herbs and spices to use as a seasoning.
I love my chop wizard too, I use it all the time. I even went and got a second one on the chance that something happened to my first one, this way I will always have my favourite tool handy.
Good morning. Sadly we have an electric cooktop (we moved back to MO this year. to where there is not gas due to rocks) and cannot cook such a large amount of tomatoes on the stove. You used to use a roaster, can you please let me know if you still recommend it and what it was? I can't find that older video. Thanks so much. You truly are a blessing.
You really provide great presentations. It's really not easy to do. I was working as a rep for medical devices and presenting with so many moving parts takes some practice to present smoothly. Well done my dear :)
I got to make and can wild blackberry rhubarb jelly and it turned out great! It's the first time I did waterbath canning by myself and I just used a stockpot with a washcloth in the bottom to prevent clinking. I was so nervous that i was going to mess up and am so proud, even though it was only 3 jars in the end.
I enjoy the satisfaction of canning, but don't have the opportunity to do it anymore. Thanks for taking me along on your canning session. Beautiful jars of canned food!
Nice to see you preserving again....I don't mind you canning same recipes too.... love watching you prepare the gardens, growing and harvesting over and over again.
Everybody check your vinegar this year! There is some coming out that are only 4% acidity and that makes canned produce not shelf stable. That salsa looks delicious! Ill have to find that canning book.
Girl, you wouldn't want to mix those two up! Looks beautiful. I am still harvesting my determinate tomatoes. I don't have anything like the quantity you do, but hubby will eat a bowl full at a times, so my preserving will be minor! My heart tomatoes are just starting to turn. They are more of a sauce tomato, with minimal seeds, but I use them for slicers and they are HUGE, this year.
Sarah.. I enjoyed watching your video about making picante salsa. I noticed you using tomato paste. I watched you scoop the paste out of the cans and thought I would share with you a tip that someone gave me for easy removal of tomato paste from the cans.. when you have opened one end of the can.. using a hand held can opener, open the other end of the can and push the paste through the can with the lid from the bottom of the can that you have just opened.. easy peasy.. the paste pushes smoothly out of the can with almost no waste. Keep your videos going.. you are GREAT! .. Elaine B.
Try opening both the top and bottom of the tomato paste. Remove the top lid and then use the bottom lid to push the paste out of the can. The bottom lid scrapes the inside wall of the can. This eliminates waste and saves time.
🤯 that’s brilliant!
That's what I do. Easy!
I used to do this until I got a new can opener. The way it cuts doesn’t allow me to do it that way anymore.
@peekmeone, that way you can leave the tops in the can & flatten them so they take up less space in the recycle bin?
Nice new Kitchen
This video about picante sauce & water bath canning is by far the best and most informative clip I've ever seen! Thank you for your enthusiasm, knowledge, and beautiful face & voice❤❤❤❤🥰 I am 76 years young 4th generation Texan with hot sauce in my blood. I received the big Ball Blue book as a gift and still use my copy of the original Ball Blue Book I got from my grandmother. I've been growing (organic) & canning for over 60 years & my husband and I really appreciate Y'all Y'all
"That's the way Kevin likes it and I want him to be happy."😊 I love you two. I love how kind you are to each orher. Take care and God bless.❤
I'm really happy that you show how real lives affects your life because I'm a disabled vet and I could not do all that work at once so your showing that it's okay to put it all in the fridge and finishing the next day means a lot to me. It helps me to not feel bad doing things in stages.
Kevin and Rachel (at Hidden Heights Farm TH-cam channel) freeze dried some of their Salsa as well as canned some. They reconstitued some just to see how they liked it. They said the whole family liked the freeze dried better than the canned. They said it seemed to enhance the flavor. You should give it a try and see what you guys think. I'd be interested to hear what you think.
Sarah your looking younger and younger! Love all the videos, thank you for that.❤
I was thinking the very same thing. That girl has beautiful skin… she is ageless! (And I love her sweet dimples 😊)
I put my tomatoes in a large roaster pan and put in the oven to skin them. the peels Come off easily, and the tomatoes don't get waterlogged like boiling does. In the oven the flavor deepens further.
I have a Ball Blue Book (edition 27; copyright 1963) that belonged to my grandmother. It is much smaller than the book you have but I have been using this book for all of my adult life. (I am 70 now)
I just wanted to jump on here to tell you how much I (we all) appreciate your canning & cooking videos. Thank you!
Hello and Good Morning Sarah, Kevin and Subscriber Friends. I watch all your videos but Saturday mornings are by far my favorite because I get to watch first thing in the morning. A great way to start my day. Thank you for sharing your journey. Take care and God Bless!
Sara, my gosh you look so healthy and are glowing! Can you please share more about your keto journey? I'm starting tomorrow and am so encouraged seeing you and Kevin do so well with it.
I would love to see some Keto recipes too!!
I now freeze my tomatoes when I don’t have time to process them. When I defrost them the skins slip right off!
Sarah, we do a roasted salsa...the same veggies, but we make each salsa different with the choice of hot peppers. One salsa is habanero, another is jalapeno, and a spicy sweet pepper and so on. We roast everything, tomatoes, onions, garlic and the peppers all separately. The roasted taste is wonderful. For the hot peppers we have a camping stove outside and do them outside because the hot peppers can burn your eyes and throat. The wonderful aroma makes your mouth water, but it can cause some to cry or cough. Crazy right? But the taste is amazing. It's the same recipe you are using Sarah but roasted. We went to Mexico about ten years ago to visit family and my cousins taught us this recipe. And yes, they do have outdoor kitchens that they use year around. Learned so much while we were there. GOD continue to bless you and your family, in Jesus Christ Amen. Love to all.
Sarah i just wanted to say thank you!
You were the first person to show me how to water bath can three years ago.
If it wasnt dor your detailed descriptions on how to do it i dont thing that I would have continued!
A heartfelt thank you! Cindy from a small town in eastern Ontario Canada!
Kevin is a blessed man! Picante sauce just the way he likes it.👌
I want to say it’s used to take the tops off of strawberries 😊. At least that’s what we use ours for lol.
yeah and i think it's just called a "corer" at least that's what we always called it.
If you freeze the cored tomatoes, the skins slip right off when they are fully defrosted. No pots of boiling water!
Both turned out beautifully. I'm not a spicy gal and I like chunky salsa,but I love how you make food the way that your family prefers. I would love to be able to see a taste test when Kevin tries it. 😊
I absolutely love how organized you are and how detailed you are in your videos - even giving us alternative set-ups and steps that we can try even if you dont use them!
Excellent instruction videos!
Thank you Sarah for the tomatoes recipe! ! By the way your shirt looks fabulous on you 😊
I just saw a Facebook post from someone who got ahold of some discarded trays from a bakery. They were plastic, easily sanitized, and shallow...perfect for storing tomatoes. At the end of the season, they put a tray of overripe fruit on top and covered a stack of green tomatoes with a plastic tarp. As the ethylene gas from the fruit accumulated, the tomatoes finished ripening.
Such a great teacher!!😊
Congratulations Sarah very fantastic process
Hi Sarah, I just put my scalded tomatoes on a large sheet pan, one layer, and by the time I get a tray full the end I started with is cool enough to peel. Saves the mess of a cold water bath and keeps the tomatoes nicer when cold packing tomato halves. Also if you are chopping them for something they are less wet and squishy.❤
Made my eyes water just looking at that picante sauce!
Good morning
I dehydrate my tomato skins for tomato paste. It’s so good!
I learned that the little stem remover was called a "tomato shark" useful for removing hulls from strawberries as well
I can't wait for our tomatoes to start turning and ripening. Just started to harvest some stuff. I live in Minnesota
Sarah I have the same ball canning book and I love mine. I just never thought about blending it up to make picante sauce. My son would love it like that better because he doesn’t like the texture of tomatoes, onions or peppers. Thanks for sharing your experience with us, I appreciate all you do.
I was looking forward to the taste tasting with Kevin
i choose the joy of watching Sarah cooking in the kitchen 😁
I know how Kevin loves his tomatoes. I had planted 2 I purchased on line years ago. 3 plants $20 which was huge amt for seedlings.They were called teaspoon tomatoes.
I would send you a pic but I don't know how. Let them over winter in my hot house where their were planted and reseeded next year.
Sarah I love the step by step in canning. You make it easy to understand. Thank you. I love y'all's new kitchen ❤
My nephew put all the veggies on his grill and roasted them smoked . Omg that A game changer. Put foil under your grate to catch any juice dripping down. Close and slowly smoke the tomatoes, celery, garlic, onions, peppers ect. We cored the tomatoes and seeded bell peppers. When there done the peelers will slip right off. Then when done proceed smacking picante/ salsa! Yum
Sarah - I do dehydrate my tomato peels, but I dehydrate oregano , thyme, and basil at the same time. I then powder it all together and I have seasoned powder that I can use to thicken my pizza sauce and spaghetti sauce! I just love to find time savers!
Your eyeliner and fingernail polish are so pretty, Sarah
The picante looks wonderful! I like mine with just a little kick of pepper hotness so I usually remove most of the seeds. One of my friends told me yesterday that a lot of the vinegar is now only 4% acidity instead of 5% so I guess we now need to pay attention to that for canning.
Yes I bought some great value vinegar and I made sure it said 5% and I had put 1/4 cup in my canner and it is not even 4%. I have lime scale on all my jars and my brand new pesto canner.
just a quick shout when boiling/chilling the tomatoes, use a large tamale steamer with the top basket for the boiling water, and 5 gallon bucket that the steamer basket will fit into, for the chill water. just plunge whole basket into the boiling water, then pull whole basket and plunge into cold water. much faster, simpler, and no burns.
Another great tutorial from LTH University. I appreciate you both!
Thanks guys! From fellow Low-Carb/Intermittent Fasting folks. If you're making it for your family, we trust it's great for us too! Appreciate you both!
Love seeing you canning again in your new kitchen! You teach so well Sarah, I share your videos for that reason!
Great job Sarah on your canning of Picante Sauce/Salsa. Thanks for the great tip about the emersion blender to thin down the salsa too. Always enjoy watching you fill the pantry with canned goods from your garden. Stay safe and keep up the great videos and fun you share with us. Fred.
We LOVE the fresh veg. Salsa recipe, and that book!! So great!! And no added sugar!!!
Such beautiful jars for your shelves! You do a great job teaching us how to preserve our foods, thank you!
Get a Vitamix blender blend the tomatoes on high for 5 minutes and you don't need to peel the skins off.
Just thought I'ed mention that the 'e' in jalapeno is pronounced as a long 'a'. Love you guys!
God bless your family
Love your viedos!! Great recipes! GOD BLESS YOU AND YOURS!💕💕💕
I love your canning tutorials, Have you made peach salsa my kids want some but never made it before. Thanks for a great video.
This the first video of yours I have seen and I love it. You speak very well in front of a camera, like a pro and very attractive to 😊
I do it backwards,I don't boil n peel my tomatoes I put them in my ninja dump it all in my pan n cook it down.makes your life alot easier when your multi canning everything.the kids n every sd it was the best salsa they ever had.
The little tool with the name that has run out of your head (names of things do that all the time for me) is a tomato corer. You can use it to remove the stems and leaves on strawberries as well. Sometimes it's called a tomato corer and strawberry huller.
2:54 I believe the tool is interchangeably called a tomato corer & a strawberry huller. =)
I really liked your about your husband liking the consistency of restaurant salsa. You said you were going to make it that way, because that's what he likes. That is so sweet and shows a strong relationship.
To save even more time, I've learned to use a food processor directly after coring the tomatoes.. Blitz, and then all those skins are chopped up fine and is just added pulp to my stewed tomatoes. For chunky salsa, I blitz half the tomatoes and dice the rest, it gives a better consistency than dicing alone. Now for ketchup or something I want just tomato juice and no pulp, I put that through my Kitchen Aid applesauce maker attachment. That attachment is a game changer for applesauce making too!. I definitely need to get one of those tomato corer tools and the dicer thingy. Thanks for posting!
I always leave the skins on, too. But I leave mine a little chunky too.
I love your canning tutorials Sarah, and you've totally inspired me to put up some salsa this year! :)
“That’s what he wants, and I want to make him happy” I love the smile you had when you said that!
Living Ephesians 5! ❤️
Well done! God bless!
I absolutely LOVE produce boxes. I recieve numerous produce boxes when I get donations from a gentleman that brings them to my apartment complex. I make what you are calling picante sauce as my pasta sauce and then I can it after I put through an immersion blend because my daughters have sensory issues. I, however, keep the skins in the sauce to make it taste mre tomatoey because I also often will add kale, spinach and zucchinis as well. All of this gives my sauce the extra zip to be used for tacos, burritoes, enchiladas as well as any pasta or pizza dishes. Thank you for sharing. I have that book and that is exactly the recipe I use (with my own additions) as I said earlier. Will you be participating in the every bit counts challenge this year as well?
Gotta have my chunks!! Yummmm
Hello Rach!!! I was just catching up on my videos while eating my breakfast. This video goes perfect with my breakfast as I put picante sauce on my sausage,egg& cheese scramble. I had a tip or thought for you. We can as well. When we can our tomatoes we do most of the same steps. Where we differ is we boil water and pour it over a sink full of the tomatoes and pull them as soon as the peel starts to release and sometimes we put them in the other side of the sink in cold water. Or we set aside to cool a little. Cuts down on the heat & dishes.
Picante sauce is next in my kettle. Tuned in for a little refresher on the recipe. Thanks!
I dehydrate all the skins and run them through my grinder, makes a great tomato powder I use in soups, I sometimes add herbs and spices to use as a seasoning.
Thanks .. after we finish we put out side
Love your shortcuts - no x cuts and no ice.
Good looking tomatoes
THANK YOU SARAH! You are my blessing ...
I pour the water over the tomatoes. Wait a few minutes and then rinse under cold. Temperature change makes the skin split and peel.
Thanks for all your inspiration. I love your ladle! Thanks again.
You look amazing, beautiful inside and out.
I love my chop wizard too, I use it all the time.
I even went and got a second one on the chance that something happened to my first one, this way I will always have my favourite tool handy.
Great tutorial video. Will do with my tomatoes. 💪💪💚
Fannnnntastic, YUM! Great video!
Good morning. Sadly we have an electric cooktop (we moved back to MO this year. to where there is not gas due to rocks) and cannot cook such a large amount of tomatoes on the stove. You used to use a roaster, can you please let me know if you still recommend it and what it was? I can't find that older video. Thanks so much. You truly are a blessing.
Love picante sauce....thanks for the recipes....
You really provide great presentations. It's really not easy to do. I was working as a rep for medical devices and presenting with so many moving parts takes some practice to present smoothly. Well done my dear :)
Thanks! ☺️
I got to make and can wild blackberry rhubarb jelly and it turned out great! It's the first time I did waterbath canning by myself and I just used a stockpot with a washcloth in the bottom to prevent clinking. I was so nervous that i was going to mess up and am so proud, even though it was only 3 jars in the end.
Nice new kitchen
I enjoy the satisfaction of canning, but don't have the opportunity to do it anymore. Thanks for taking me along on your canning session. Beautiful jars of canned food!
In a video your husband used a pot to cook quail egs. I have always wondered why nobody uses it to blanch vegetables and skin tomato
Thank you!
Great tutorial! And Sarah, you look fantastic!
Nice to see you preserving again....I don't mind you canning same recipes too.... love watching you prepare the gardens, growing and harvesting over and over again.
Looks delicious! Thank you for the video!
Good afternoon! These sounds yummy!!
I didn't ever skin them before, thanks for sharing
I made the jalapeno salsa last week. Family approved 👍🏻
Thank you. I was just reading that recipe from the Ball book. You make it look simple.
Thank you for the video! Love the new ladle!
Great Show
Everybody check your vinegar this year! There is some coming out that are only 4% acidity and that makes canned produce not shelf stable.
That salsa looks delicious! Ill have to find that canning book.
Girl, you wouldn't want to mix those two up! Looks beautiful. I am still harvesting my determinate tomatoes. I don't have anything like the quantity you do, but hubby will eat a bowl full at a times, so my preserving will be minor! My heart tomatoes are just starting to turn. They are more of a sauce tomato, with minimal seeds, but I use them for slicers and they are HUGE, this year.
I'm trying salsa this year, so I'm watching and learning!!
Looks so good. Please help me, I don't know the difference between salsa and picante. I'm not even sure when I purchase it. 😊
Sarah, you are the BEST! Thank you for your clear instructions for canning this picante sauce.
Thank you for sharing dear Sister Sarah. God Bless you all in Love. Maranatha !
Sarah.. I enjoyed watching your video about making picante salsa. I noticed you using tomato paste. I watched you scoop the paste out of the cans and thought I would share with you a tip that someone gave me for easy removal of tomato paste from the cans.. when you have opened one end of the can.. using a hand held can opener, open the other end of the can and push the paste through the can with the lid from the bottom of the can that you have just opened.. easy peasy.. the paste pushes smoothly out of the can with almost no waste. Keep your videos going.. you are GREAT! .. Elaine B.
I love using that strawberry dehuller to core my tomatoes. I have wicked carpal tunnel and a knife is much more challenging for me!
Thank you
I have that very same book