Omg perfect timing! I deep cleaned my kitchen, made some baked potato soup and have a loaf of bread in the oven. I sat down to take a break and this was just uploaded ❤ Hooray!
I've been watching you this past year & just wanted to let you know, I think you do an awesome job . I'm older but still like to can & garden. Not as much as I used to.We used to have over an acre in garden & I loved it. It was a lot of hard work but well worth it. I miss those days so much. It's good to see someone as young as you enjoy ing gardening & preserving like you do. . Keep up the good work & really enjoy your videos. God bless you & your family!😊😊😊
I spent yesterday making “soup starters”….I did a bunch of vacuum sealed packages of carrots, celery, onion, garlic, and herbs for different soups and casseroles, and peppers, onions, and garlic for a quick start to chili, tacos, etc. I’ll be glad for quick easy garden fresh starts to winter meals!
"I have peanut butter fingers today" I just love you. Even when you have these marathons, you're (or you appear) calm and in control. And I think you meant to say butter fingers, which is why it's funny! Also, thank you SO MUCH for the constant content. It cannot be easy with your Son, garden, kitchen and so on. I don't know how you do it but I'm thankful you do!
Becky, one of the reasons we love you so much is you keeping it real! I would be shocked if your kitchen was tidy after all the hard work you put into preserving your harvest. Hint on working corn...we shuck and cut off corn outside in a shady spot. Birds love any kernels that you don't get swept up. Another win, win, win.
Another hint/tip poor your hot sauce or liquid into a pitcher or anything with a spout so you’re not managing a dangerous pan full of hot sticky stuff that can burn you. It’s much easier to empty into one container and then neatly pour into jars. I set mine in the sink so splatter and spills go in for easy cleanup. Thank you Becky for all your efforts and advice. ❤
That's what she did last year. I think that it was just too hot outside to do it this year as she's been saying that the temperatures have been in the 100's, which is why she's been harvesting from her garden early in the morning.
Hello everyone, My mom said that she enjoyed tomato jam in Puerto Rico. It was a sweet jam so before you put the vinegar in it. They would use it like any other sugary jam. I don't know if i mentioned this before but whenever I make cornbread, I use the liquid from a can of corn with powdered milk (or powdered buttermilk) and i like the kernels mixed into the batter. It amplifies the corn flavor a lot. Becky your energy reminds me of my younger days 20s to 50s when I would spend and average of 40 hours a week working on recipes, preserving things and learning first the basics and then expanding into world cooking. Hugs to everyone Jim
What do you mean “we”, Becky? YOU are the one who is always doing the work. My back often aches just looking at the prospective projects you have lined up with one episode. You are a dynamo of epic proportions. Like others, however, you do inspire me to tackle much less ambitious projects now and again. Thank you!
Becky, I wanted to let you know that the narrating you do as you are doing these tasks is extremely helpful. I like the way you tell us different ways it can be done, or why it has to be done a certain way. For those of us who are new to canning and food preserving, this kind of information is extremely helpful. You have an amazing amount of energy and not only is it educational, but it’s entertaining to watch you do all your food preservation. I have a presto Electric pressure canner which I use for both water bath and pressure canning. It’s really is satisfying to create some of the specialty food items and know that they’re made with organic, whole ingredients. You’re my inspiration!
I am loving watching you work in your kitchen and showing people the reality of working on your own in a kitchen preserving things and creating while showing the reality of what happens with the mess it makes. People need to know that projects like this are fun, productive, work, and messy. Viewers need to know that this IS your job as well as a way to feed your family. I can also tell you that canning green beans is a blessing in my house because one of my families favorites is green bean casserole and having them on the shelf makes it easy when they request it.
You have taught me so much (and the rest of my family)...its a combination of knowledge and confidence that you provide that makes your videos so good. Plus I love seeing the experiments and the failures. Thank you Becky!
Thank you, Becky, for teaching me so much about canning. The abundance and wholesomeness of your canning products brightens my hope regarding self sustained living.
This comment relates to one of your last garlic preservation videos, but I was excited to go ahead & mention here anyway. One of the comments on that video advised to let cloves of garlic soak in water for few minutes before attempting to peel. Wanted to tell you it worked beautifully. I soaked mine in warm water about 30 minutes while busy with other things. Skins were all loose & slipped off easily. Know peeling garlic not one of your favorite things. ❤
You videos are so impressive. As.a working mom of three, I can’t even imagine homesteading and preserving this way. Keep up the great work! You should definitely try a bacon caramelized onion tomato jam next time. LOVE it!
I think you will enjoy the diced tomatoes! It's a great way to add some texture to certain dishes like spaghetti sauce or chili! They are so pretty in the jars!
I love making compote with plums, blueberries and strawberries, you don’t need too much sugar as there is enough pectin in plums to thicken, jar and water bath .This is ideal for either pie filling, add to porridge or muesli
You are amazing! You are preserving tons of food, educating, smalltalking and videofilming, all at the same time! You're so effective! I'm impressed! Well done! 👍👏🌸
I don’t really have time to sit and watch all your videos but each day I pick a TH-cam channel to set on auto play and let it run all day to help your stats. Hope you have a great day!
Diced tomatoes are something I can every year, but I don't add any water or anything to mine, except the lemon juice of course. I think you will find how much you will love them and use them. If you make chili, you can just open a jar and add it to your chili and other things you would normally use the diced tomatoes for. Our store had plums on sale recently for .99lb and I bought almost 12 pounds of them. I got half red plums and half black. I tasted them both and loved the red the best, so I mixed them up together. I made 3 batches of plum jelly. My grandmother used to make that all the time because she had plum trees. I have missed it now that she is no longer with us. It brought back some good memories. I have also used the leftover juice that I made and use it like a concentrate, and I've been drinking it with a little sugar and ice. So good!
Becky, a pressure canner rack should fit nicely in the bottom of your cooking pot. That would be enough space between the bottom of the pot and the heat.
SUTTON'S DAZE is my go to for canning. Leisa is amazing and she will answer your questions too!! She is incredible. Blessings dear Becky and those you love.
WOW WHAT A BLENDER...I was always taught...Sicilian-American here....to peel the tomatoes by putting an X on one end and blanch for 30secs then peel and continue on...when it came out of the blender I was expecting to see lumps...no lumps.. then of course you did it for the diced tomatoes.....oh boy!! you have the patience of JOB!!
My favorite way to use tomato jam is spreading it on two pieces of sourdough bread, add gouda cheese in the middle, and grill a toasted cheese sandwich. The flavor is unbelievable, my new special treat!
I have been canning for 40 years... a short cut when canning tomatoes is to put your tomatoes in your sink. Bring water to boil in your electric tea pot. Pour over the tomatoes in your sink and peel....no need use your big kettle on the stove. love your videos!
Hey Becky! I was just curious, I know before Christmas your mom tried out all your freezer meal recipes for a book you were putting together. I've been looking for that book since then. You got me into freezer cooking meals. It has helped a lot with my 4 kids when I have projects that day. I would love to buy it when you put it together! Thank you 💕🤗
I made tomato jam one time when I was younger and it went so well with meatloaf! Your videos remind me of the little childhood I had with my adopted mom, it makes my heart happy to see your dedication to canning, gardening etc. You're amazing and an inspiration to me Becky! ❤
I just want to say, your video you made on your corn extravaganza was amazing ! I am highly impressed. I haven’t watched this video yet but you captivated me with your corn for over an hour, lol!! You are a wonderful, strong and on track!!
I would encourage you to try canning tomatoes in tomato juice. When you dump a jar into whatever you're making it is so.....much better. It doesn't water down your dish. I also add a bit of white sugar as well as the salt. Doesn't make them sweet but just enhances the flavor. You won't be sorry😊
Listening while my 12yr old grandson learns to make jam and canned peaches. These are the things our children and grandchildren need to know.. Becky i love that you are so brave. I dont know many yt canning chnnels that would be willing to say "i've never made it before ...but we are today". I love that.
Your fingers have oils on them and if you run you finger around the rim you can deposit that oil on the rim which can cause a failure. Just wipe the rims with a paper and avoid using your finger. If you are checking for chips or cracks, do it before filling the jar.
Have you considered using your crock pot for the tomato jam & other recipes that need to cook down for a long time. I've made beautiful apple butter this way & want to do it again soon!
Okay, I have liked this but once you showed up in my feed I went back to the beginning of your channel and I am at your new garden planting which I believe was two months ago! It will be awhile before I get to this one but I wanted to jump on and say as much as I am enjoying your videos, hats off to your parents! Such dedicated parents to their children. The amount of help you get from them is incredible!❤❤❤
Some thing else I wanted to tell you, Becky! I think I mentioned this on another video but the way that you talk about how the machines in your house need to be doing their job whenever possible, has seriously reframed chores in my brain in a way that works really well Now, I don't look at the kitchen and think oh dang I have so many dishes to do… Now I look in the kitchen and think oh wow that dishwasher needs to be working right now! I don't know why that shift made such a difference for me but it just clicked in my brain and it's so much easier for me to actually put dishes in the dishwasher or take them out of the dishwasher or do the same with laundry because now I just look at it like oh you machine there… You are slacking and need to be doing your job!
My grandmother grew a lot of fruit and canned it she used her canned plums at Christmas for steamed plum and carrot pudding. She did cherries, pears, plums, peaches in a simple syrup and they were so good.
I love how much energy you have! My son got married last year, and one of the appetizers at the reception was a grilled cheese with tomato jam! OH MY!! Those were so good, I could have eaten them and skipped the dinner...lol lol
Becky, I noticed that when reheating your green beans that I like to cook them in fresh tap Water. There is something unappealing about heating them back up in their cooking liquid I don’t like. So when you try them keep that in mind. Your video was fun to watch!
I need to can diced tomatoes yet, but I did a batch of homemade rotel which I started canning last year. We use it quite a bit! I want to try a mixture of tomatoes, onions and peppers also but I need to research a little more so it will probably make the list for next year's projects. My new recipe for this year is tomato jam. It is the most beautiful red!
41:11 I love that you show us these parts because one of the things that has stopped me from doing things like this is not just the concern about food safety and making sure that I don't give anyone botulism, but also just the amount of equipment, prep, and clean up that's involved was an unknown factor for me. Watching these videos is showing me what that actually looks like and what I need to expect and how I can make sure that I have enough energy to do it from start to finish that day.
If you don't have a pressure cooker/Instapot yet, might get the Carey elec.pressure cooker/pressure canner [Amzn, $110-ish.]. Really great for small batches ( 5 pints, or 4 qts [wide-mouth only]). Have done lots of meat, and pasta sauce. 😊
I’m so glad you share preserving in different ways, I have canners, freezers, a freeze dryer and dehydrator so it’s nice to watch you do it first before I try it!!
Amy from MS here. one of my favorite ways of canning green beans is to mix them with new potatoes. My preference for green beans is to home can them I am not a fan of frozen.
Thank you for sharing your chores that you do so joyfully. It motivates us to get in the kitchen and create! I just hou get a bunch of garlic to turn into pucks!❤
Have thoroughly enjoyed watching the last couple of videos of food preservation! Plus, I love being able to look out your kitchen window and enjoy the beautiful landscape/scenery.
Getting ready to make some Brandy Peach Jam for my daughter for Christmas, I made some Sweet Salsa for all my grandsons for Christmas, I have six Grandsons, all have graduated college except two one is senior in college and the other is a freshman, I am so blessed all the boys are great, all have great jobs. I plan on sending baskets of goodies for Christmas, canning, cookies and some little surprises. You are always so positive and such an inspiration even for us baby boomers. May God Bless you Josh and little baby A.
Becky, I’m wondering if you are making baby food for Baby Acre? I would like to see how you do that and what kinds of food are you preparing? Maybe that would be a good use for some of those plums and zucchini. 🌺
I hope she does! Its so easy and has so much more nutrition than the stuff in a jar on a shelf. I would make a months worth of food in the time it took to watch a movie! And it's so much cheaper too!
Becky all of your ideas are a inspiration to me to preserve, save money and provide natural healthy food free from the bad stuff we find in our foods. Becky your cooking is always on point and full of flavor, I watch other content creators but your cooking seems like the best.
We just worked our way down through all of our diced toms, and I jarred up a batch of pints to refill the shelf a couple days ago. You're going to love them! Ridiculously easy to make, and have become an annual staple on the canning schedule each fall!
Great video! My grandma used to can a lot. Tomato jam - she would add onion, peppers and eggplant and cook it down for looong time. Plums - she used to wash them really well, cut them in half, take out the pit and dry them. Dry plums were used during winter either for tea or she would boil a big pot with just water, sugar and dry plums. The plum water was served as a drink with a lot of ice and the boiled plums were served as desserts in a bowl with sour cream.
In the old days - before many Administrations banned the word - we called dried plums ‘prunes’. Oh SOOOOO good in slow cooked meat based recipes. Especially game meats. Quick pit plums are best for drying but you can make prunes with any type of plums. Don’t skip the blanching first though. My grandmother was an expert prune maker; added them to loads of oven top stews from game poached by my father during the war.
You might be able to cook the tomato jam in the oven. This prevents burning the mixture. I've used this method for making apple sauce and apple butter.
Plum jam, peach jam, and the freezer strawberry jam I watched you make are my favorites. Plum jam never stays on the shelf long because the kids and grandkids love it. Peach last a little longer. But I just made the low sugar freezer strawberry jam. I will never put it in a jam again. It was so much better. I have wondered if I could do the peach and plum the freezer way? I have not found a answer to that question yet. The freezer jam was so easy and fast I was surprised. Thank you.
Diced tomatoes haven't been tested safe yet due to difference in dentisy compared to other methods. Best to stay safe and do whole or halves then cut upon opening or simply freeze.
Beans....are incredibly dense and they are approved . They are definitely more dense than tomatoes and those are safe. Tomatoes are mostly water. We need to use some common sense on this one. It makes zero sense that diced tomatoes would be a problem. Especially if you add some acid to be sure...vinegar or citric acid.
Thanks for keeping me company while I work in my kitchen, getting my mountain of fresh produce preserved. We're all tired and somewhat overwhelmed but we'll be so happy to have a full larder come winter.
We make a minimum of 20 bushels, which yield approximately 330 quart size mason jars, of diced tomatoes every year. We put nothing in the jar but the tomato in its own juice. Water bath for 40 minutes have never had a problem. Taste is soooo much better.
I don’t know about anyone else, but when that jar of tomatoes toppled over, I physically jumped. 😂😂 I was laying in bed watching with my AirPods in and my husband rolled over to check on me! 😂😂😂😂 good save Becky!
I can’t wait to hear how you feel about the green beans. I have only done store frozen bags for soups, store bought cans, or fresh. I have pickled a few, but never preserves any otherwise. Love what you do for us!!❤
Agreed. I love tomato powder. I use it for tomato paste because who ever needs a whole 6 oz, lol. Add more water and it’s sauce. I also take it camping to thicken soups because I tend to streamline what I take with me.
I love watching both Becky's and Jessica's preservation vids bc I'm ALWAYS amazed by their discipline. I would be stuffing my face with all of those fresh, juicy pears, apples, cherries, etc. There'd be nothing left to put up! 😂
Becky, I love your you tube videos. I am so inspired by you and your cooking. I watch you every day. I have a small cramped kitchen but have a stockpot that I have transformed into a makeshift canner. I noticed that the stockpots you have on your site might be a bit bigger than my current needs. I noticed that you link to a 30 quart one. I’m shooting for the lower sized one. Want to support your site. Will you be recommending this one as well? It is the 20 quart one. Thank you and God bless you and your family.
Are you still missing your canners? Have you checked in the pull out part under the counter in your walk in pantry I think you might have put them under there with intent to pull them out for preservation season when you did one of your big cleaning laundry days with us. Worth looking at least! Always look forward to your videos 😊
Love love your videos. I’m not able to have a garden but sooo enjoy watching you in the kitchen! Who needs food network!? I would rather watch what you are creating
Oh the memories! We used to grow a lot of tomatoes growing up, and we would can quarts of stewed tomatoes. It was always my job to peel and cut the tomatoes after they came out of the hot water.
Hello Becky, I love canning green beans. All I have to do is drain them and dice an onion, make a great vinegar sauce. I already have the most delicious bean salad. Greetings from Germany Stephi
Hi Becky, a little trick: if you freeze the tomatoes and thaw them before a recipe that needs to reduce, the amount of cooking time will also reduce a lot, you'll be leaving out lots of liquid and taking only the good stuff into your pan.
I had to chuckle when you said about 1 jar a month for canned tomatoes. Around here I go through about 8-10 jars a month for my canned tomatoes. Needless to say I can many, many jars when tomatoes are in season!
I was picking up my very first Azure order this week. While talking to the person in front of me waiting to unload, I mentioned that I watched your channel. She said she did too and actually met you in 2021 at the convention. Small world.
Becky, I love you and your channel but some of your canning is not safe and you should include a disclaimer that some of your decisions are simply within your risk tolerance, rather than actually safe. While botulism is rare, it's extremely deadly. Just an FYI to people who may be inexperienced canners - there is no SAFE (ie- tested) recipe for diced tomatoes. This is because the density of diced tomatoes is different than pureed tomatoes. Additionally, almost all recipes call for tomatoes to be peeled! This is also a safety issue, as processing times are also related to how much bacteria is anticipated on the skin of the item being canned. Tomatoes are borderline acidic enough for waterbath canning, (ph of about 4.3, safe WB canning is minimum 4.6). Therefore, following a tested recipe is even more critical, as it often adds acid in the form of lemon juice or vinegar. Here is a response from Ball (producer of safe, tested recipes) on diced tomatoes: We appreciate your inquiry about how to can diced tomatoes only - no other vegetables added. At this time, we do not have a tested recipe for diced tomatoes, nor do we have instructions or guidelines on processing time or method (water-bath / pressure canner). It becomes a density and food safety issue. There would be more diced tomatoes in a jar than quartered or halved tomatoes - making the finished product more dense, which may then require a different processing time and/or method to ensure food safety. Following is an explanation of the different tomato recipes available: Tomatoes in Water are just room-temperature tomatoes placed in a jar, then water is added to the required headspace; This recipe has the least density, thus it will take the least processing time of the (3) recipes. Crushed Tomatoes are more dense than tomatoes-in-water, but the tomatoes are heated and crushed in the pan at that same time, then the jars are filled to the correct headspace. These tomatoes are less dense than tomatoes-in-own-juice; therefore, the extended processing time is not necessary. Tomatoes in Own Juice are room-temperature tomatoes placed in the jar and then pressed down to release the juices; this is repeated until tomatoes reach the required headspace. This recipe is the most dense of the three, with an appearance similar to tomato sauce; therefore it requires a much longer processing time. If you desire to preserve diced tomatoes only, we recommend putting them in a freezer-safe jar or container and freeze for up to 1 year to ensure food safety. We hope this information is helpful. Have a great weekend! Sincerely, Sherry Consumer Care Team
@@CalgaryHomesteader poor hygiene i am sure. I am from another country, not italy. And I have never heard a botulism case, of someone I know or on the news. But keep believing your government.
Can someone explan to me why you can safely can tomato sauce and WHOLE tomatoes so wouldn't you be able to safely can diced tomatoes?? We have to use some level of common sense.
@@patbury4642University of MN extension offices says you can can whole, and half so saying diced is too dense doesn't make sense at all because it ISN'T too dense. Seriously if you can can dense legumes you can can diced tomatoes.
I love watching your channel but your lids are not sealing because your headspace is incorrect I watched it in your corn video and now with your tomatoes. You said they need half inch that's correct but you only filled to the bottom line that's an inch. I also recommend using vinegar to clean the rims. I canned over 1000 jars last year everyone sealed if you do it properly.
Sorry that is incorrect .. the first line is half inch .. it is the width of the lid .. she is amazing and so generous in sharing .. maybe take a leaf out of her book and be kind
Becky the first time I canned green beans and corn i over processed them. It wasnt all mush but very soft, I used most in soups to use up. I also leaned the hard way NOT to use iodized salt as my coen wasnt a bright yellow that it should have been. Live and learn, I dont make those mistakes anymore and tell folks tgat are bew to canning about it to prevent them feom doing the same. Thanks for your wonderful content its always a pleasure to watch your shenanigans lol ❤
Yippee! I'm so into this! I'm a single senior and just bought a little chest freezer. Even though I can't afford organic, I can still do what I'm able. All levels for sll folks. I love good food!
I used to water bath can with my stock pot. Try using regular mouth screws in the bottom of your pan to lift the jars off the burner. If they aren’t a snug fit after you cover the bottom try connecting them with twist ties. You have instant protection at no extra cost.
Hi Becky, i really enjoy watching you and your garden/harvest/preserveing projects. You get excited about it all its great to see a young person get excited about things. Thanks for sharing.
I just wanted to make sure on something. When doing the diced tomatoes you use room tempt jars and tomatoes but fill with hot water? That keeps the jars from shock when you add them to the boiling water bath? I have found I love canning in pints as well. Sometimes you just don't need a quart and it keeps you from using up what you can.
Omg perfect timing! I deep cleaned my kitchen, made some baked potato soup and have a loaf of bread in the oven. I sat down to take a break and this was just uploaded ❤ Hooray!
That is awesome! You got this!
I’m canning whole peeled tomatoes this year. Roma for whole tomatoes but San Marzano for sauce!
I've been watching you this past year & just wanted to let you know, I think you do an awesome job . I'm older but still like to can & garden. Not as much as I used to.We used to have over an acre in garden & I loved it. It was a lot of hard work but well worth it. I miss those days so much. It's good to see someone as young as you enjoy ing gardening & preserving like you do. . Keep up the good work & really enjoy your videos. God bless you & your family!😊😊😊
So fun and so satisfying! ♥️
Can you share your recipe for Baked Potato Soup please. Sounds delicious! Thx😊
I spent yesterday making “soup starters”….I did a bunch of vacuum sealed packages of carrots, celery, onion, garlic, and herbs for different soups and casseroles, and peppers, onions, and garlic for a quick start to chili, tacos, etc. I’ll be glad for quick easy garden fresh starts to winter meals!
I love this idea! Rather than freezing them all separately!
That is a fantastic idea!
I wish I had thought of that years ago.
Do you Blanche them ?
I also do this, but not a lot as we are not a huge soup eaters.
"I have peanut butter fingers today" I just love you. Even when you have these marathons, you're (or you appear) calm and in control. And I think you meant to say butter fingers, which is why it's funny! Also, thank you SO MUCH for the constant content. It cannot be easy with your Son, garden, kitchen and so on. I don't know how you do it but I'm thankful you do!
Becky, one of the reasons we love you so much is you keeping it real! I would be shocked if your kitchen was tidy after all the hard work you put into preserving your harvest. Hint on working corn...we shuck and cut off corn outside in a shady spot. Birds love any kernels that you don't get swept up. Another win, win, win.
Another hint/tip poor your hot sauce or liquid into a pitcher or anything with a spout so you’re not managing a dangerous pan full of hot sticky stuff that can burn you. It’s much easier to empty into one container and then neatly pour into jars. I set mine in the sink so splatter and spills go in for easy cleanup. Thank you Becky for all your efforts and advice. ❤
That is such a good idea - feed the birds AND get some fresh air. Thanks for sharing.
That's what she did last year. I think that it was just too hot outside to do it this year as she's been saying that the temperatures have been in the 100's, which is why she's been harvesting from her garden early in the morning.
Hello everyone, My mom said that she enjoyed tomato jam in Puerto Rico. It was a sweet jam so before you put the vinegar in it. They would use it like any other sugary jam.
I don't know if i mentioned this before but whenever I make cornbread, I use the liquid from a can of corn with powdered milk (or powdered buttermilk) and i like the kernels mixed into the batter. It amplifies the corn flavor a lot.
Becky your energy reminds me of my younger days 20s to 50s when I would spend and average of 40 hours a week working on recipes, preserving things and learning first the basics and then expanding into world cooking.
Hugs to everyone Jim
I love "corny" corhbread, too. I never thought to mix the liquid with the buttermilk. Thanks for the tip.
Wow, I'm going to try that cornbread!!! 😊
What a great idea!!
If you don’t want to keep using towels in the bottom of your pot, you could arrange a bunch of canning lid rings in the bottom of the pot.
I also just saw something at Walmart yesterday that you can buy to use as well!
Tie the rings together with plastic ties to make the size you need
They also sell silicone "flowers" (I don't know what else to call it) that can go in the bottom of either wb or pc pots.
What do you mean “we”, Becky? YOU are the one who is always doing the work. My back often aches just looking at the prospective projects you have lined up with one episode. You are a dynamo of epic proportions. Like others, however, you do inspire me to tackle much less ambitious projects now and again. Thank you!
Becky, I wanted to let you know that the narrating you do as you are doing these tasks is extremely helpful. I like the way you tell us different ways it can be done, or why it has to be done a certain way. For those of us who are new to canning and food preserving, this kind of information is extremely helpful. You have an amazing amount of energy and not only is it educational, but it’s entertaining to watch you do all your food preservation.
I have a presto Electric pressure canner which I use for both water bath and pressure canning. It’s really is satisfying to create some of the specialty food items and know that they’re made with organic, whole ingredients. You’re my inspiration!
I am loving watching you work in your kitchen and showing people the reality of working on your own in a kitchen preserving things and creating while showing the reality of what happens with the mess it makes. People need to know that projects like this are fun, productive, work, and messy. Viewers need to know that this IS your job as well as a way to feed your family. I can also tell you that canning green beans is a blessing in my house because one of my families favorites is green bean casserole and having them on the shelf makes it easy when they request it.
Thank you for your consistent videos. They are always so inspiring❤
You are so welcome! Thanks for watching!
You have taught me so much (and the rest of my family)...its a combination of knowledge and confidence that you provide that makes your videos so good. Plus I love seeing the experiments and the failures. Thank you Becky!
Wow, thank you!
Thank you, Becky, for teaching me so much about canning. The abundance and wholesomeness of your canning products brightens my hope regarding self sustained living.
This comment relates to one of your last garlic preservation videos, but I was excited to go ahead & mention here anyway. One of the comments on that video advised to let cloves of garlic soak in water for few minutes before attempting to peel. Wanted to tell you it worked beautifully. I soaked mine in warm water about 30 minutes while busy with other things. Skins were all loose & slipped off easily. Know peeling garlic not one of your favorite things. ❤
You videos are so impressive. As.a working mom of three, I can’t even imagine homesteading and preserving this way. Keep up the great work! You should definitely try a bacon caramelized onion tomato jam next time. LOVE it!
I think you will enjoy the diced tomatoes! It's a great way to add some texture to certain dishes like spaghetti sauce or chili! They are so pretty in the jars!
I love making compote with plums, blueberries and strawberries, you don’t need too much sugar as there is enough pectin in plums to thicken, jar and water bath .This is ideal for either pie filling, add to porridge or muesli
Or over vanilla ice cream 🍨
Ooooh, that sounds soooo yummy 😋😊!
I turn plums into pulp which resembles applesauce and make cake and sweet bread with it. Yum!
Sounds delicious. I bet it would be good as a cake filling or used like strawberry shortcake with whipped cream. Yum.
You are amazing! You are preserving tons of food, educating, smalltalking and videofilming, all at the same time! You're so effective! I'm impressed! Well done! 👍👏🌸
I don’t really have time to sit and watch all your videos but each day I pick a TH-cam channel to set on auto play and let it run all day to help your stats. Hope you have a great day!
Diced tomatoes are something I can every year, but I don't add any water or anything to mine, except the lemon juice of course. I think you will find how much you will love them and use them. If you make chili, you can just open a jar and add it to your chili and other things you would normally use the diced tomatoes for. Our store had plums on sale recently for .99lb and I bought almost 12 pounds of them. I got half red plums and half black. I tasted them both and loved the red the best, so I mixed them up together. I made 3 batches of plum jelly. My grandmother used to make that all the time because she had plum trees. I have missed it now that she is no longer with us. It brought back some good memories. I have also used the leftover juice that I made and use it like a concentrate, and I've been drinking it with a little sugar and ice. So good!
Becky, a pressure canner rack should fit nicely in the bottom of your cooking pot. That would be enough space between the bottom of the pot and the heat.
SUTTON'S DAZE is my go to for canning. Leisa is amazing and she will answer your questions too!! She is incredible. Blessings dear Becky and those you love.
WOW WHAT A BLENDER...I was always taught...Sicilian-American here....to peel the tomatoes by putting an X on one end and blanch for 30secs then peel and continue on...when it came out of the blender I was expecting to see lumps...no lumps..
then of course you did it for the diced tomatoes.....oh boy!! you have the patience of JOB!!
My favorite way to use tomato jam is spreading it on two pieces of sourdough bread, add gouda cheese in the middle, and grill a toasted cheese sandwich. The flavor is unbelievable, my new special treat!
I have been canning for 40 years... a short cut when canning tomatoes is to put your tomatoes in your sink. Bring water to boil in your electric tea pot. Pour over the tomatoes in your sink and peel....no need use your big kettle on the stove. love your videos!
Exactly how my family has did it my whole life. So simple and easy
Hey Becky! I was just curious, I know before Christmas your mom tried out all your freezer meal recipes for a book you were putting together. I've been looking for that book since then. You got me into freezer cooking meals. It has helped a lot with my 4 kids when I have projects that day. I would love to buy it when you put it together! Thank you 💕🤗
We love canned green beans, frozen corn. That’s our preferred method. Love watching you work in your beautiful kitchen.
I made tomato jam one time when I was younger and it went so well with meatloaf! Your videos remind me of the little childhood I had with my adopted mom, it makes my heart happy to see your dedication to canning, gardening etc. You're amazing and an inspiration to me Becky! ❤
I just want to say, your video you made on your corn extravaganza was amazing ! I am highly impressed. I haven’t watched this video yet but you captivated me with your corn for over an hour, lol!! You are a wonderful, strong and on track!!
I would encourage you to try canning tomatoes in tomato juice. When you dump a jar into whatever you're making it is so.....much better. It doesn't water down your dish. I also add a bit of white sugar as well as the salt. Doesn't make them sweet but just enhances the flavor. You won't be sorry😊
I do the exact same thing!!
Listening while my 12yr old grandson learns to make jam and canned peaches.
These are the things our children and grandchildren need to know..
Becky i love that you are so brave. I dont know many yt canning chnnels that would be willing to say "i've never made it before ...but we are today". I love that.
Your fingers have oils on them and if you run you finger around the rim you can deposit that oil on the rim which can cause a failure. Just wipe the rims with a paper and avoid using your finger. If you are checking for chips or cracks, do it before filling the jar.
Becky, you do a fantastic job of gardening and preserving what you grow! Kudos to you!!!!!
Have you considered using your crock pot for the tomato jam & other recipes that need to cook down for a long time. I've made beautiful apple butter this way & want to do it again soon!
Dennis will great of you we just got done deep cleaning our house makes you feel great when it's all done great going Becky
Hi Becky. I add 1 50gr zinc tablet to each jar of the green beans. They will stay nice & green. (as per Homesteading with the Zimmerman's)
@@cynthiafisher9907 I haven't noticed any. You could always dissolve the zinc in a little boiling water then add it.
Okay, I have liked this but once you showed up in my feed I went back to the beginning of your channel and I am at your new garden planting which I believe was two months ago! It will be awhile before I get to this one but I wanted to jump on and say as much as I am enjoying your videos, hats off to your parents! Such dedicated parents to their children. The amount of help you get from them is incredible!❤❤❤
I'm so worried I'm not going to get my stuff processed in time, but watching you has me inspired!
Some thing else I wanted to tell you, Becky!
I think I mentioned this on another video but the way that you talk about how the machines in your house need to be doing their job whenever possible, has seriously reframed chores in my brain in a way that works really well
Now, I don't look at the kitchen and think oh dang I have so many dishes to do… Now I look in the kitchen and think oh wow that dishwasher needs to be working right now!
I don't know why that shift made such a difference for me but it just clicked in my brain and it's so much easier for me to actually put dishes in the dishwasher or take them out of the dishwasher or do the same with laundry because now I just look at it like oh you machine there… You are slacking and need to be doing your job!
My grandmother grew a lot of fruit and canned it she used her canned plums at Christmas for steamed plum and carrot pudding. She did cherries, pears, plums, peaches in a simple syrup and they were so good.
I love how much energy you have! My son got married last year, and one of the appetizers at the reception was a grilled cheese with tomato jam! OH MY!! Those were so good, I could have eaten them and skipped the dinner...lol lol
Becky, I noticed that when reheating your green beans that I like to cook them in fresh tap Water. There is something unappealing about heating them back up in their cooking liquid I don’t like. So when you try them keep that in mind. Your video was fun to watch!
I'm not sure if you use Rotel type tomatoes but if you like the dice tomatoes maybe add chili peppers I think that would be good
I am glad here in TX our harvest came for preserving before I decided to go back to work.
It is so much fun watching you , Becky.
I need to can diced tomatoes yet, but I did a batch of homemade rotel which I started canning last year. We use it quite a bit! I want to try a mixture of tomatoes, onions and peppers also but I need to research a little more so it will probably make the list for next year's projects. My new recipe for this year is tomato jam. It is the most beautiful red!
41:11 I love that you show us these parts because one of the things that has stopped me from doing things like this is not just the concern about food safety and making sure that I don't give anyone botulism, but also just the amount of equipment, prep, and clean up that's involved was an unknown factor for me. Watching these videos is showing me what that actually looks like and what I need to expect and how I can make sure that I have enough energy to do it from start to finish that day.
If you don't have a pressure cooker/Instapot yet, might get the Carey elec.pressure cooker/pressure canner [Amzn, $110-ish.].
Really great for small batches ( 5 pints, or 4 qts [wide-mouth only]).
Have done lots of meat, and pasta sauce.
😊
I’m so glad you share preserving in different ways, I have canners, freezers, a freeze dryer and dehydrator so it’s nice to watch you do it first before I try it!!
Happy Sunday Becky if you don't like the diced tomatoes you can always grind them down and make sauce out of them
Amy from MS here. one of my favorite ways of canning green beans is to mix them with new potatoes. My preference for green beans is to home can them I am not a fan of frozen.
Thank you for sharing your chores that you do so joyfully. It motivates us to get in the kitchen and create! I just hou get a bunch of garlic to turn into pucks!❤
Have thoroughly enjoyed watching the last couple of videos of food preservation! Plus, I love being able to look out your kitchen window and enjoy the beautiful landscape/scenery.
Wow thanks so much!
Getting ready to make some Brandy Peach Jam for my daughter for Christmas, I made some Sweet Salsa for all my grandsons for Christmas, I have six Grandsons, all have graduated college except two one is senior in college and the other is a freshman, I am so blessed all the boys are great, all have great jobs. I plan on sending baskets of goodies for Christmas, canning, cookies and some little surprises. You are always so positive and such an inspiration even for us baby boomers. May God Bless you Josh and little baby A.
Becky, I’m wondering if you are making baby food for Baby Acre? I would like to see how you do that and what kinds of food are you preparing? Maybe that would be a good use for some of those plums and zucchini. 🌺
I hope she does! Its so easy and has so much more nutrition than the stuff in a jar on a shelf. I would make a months worth of food in the time it took to watch a movie! And it's so much cheaper too!
Becky all of your ideas are a inspiration to me to preserve, save money and provide natural healthy food free from the bad stuff we find in our foods. Becky your cooking is always on point and full of flavor, I watch other content creators but your cooking seems like the best.
We just worked our way down through all of our diced toms, and I jarred up a batch of pints to refill the shelf a couple days ago. You're going to love them! Ridiculously easy to make, and have become an annual staple on the canning schedule each fall!
I use to can a lot. That was 20 yrs. ago, so I'm living through you. 😊 Love your videos !
Great video! My grandma used to can a lot. Tomato jam - she would add onion, peppers and eggplant and cook it down for looong time. Plums - she used to wash them really well, cut them in half, take out the pit and dry them. Dry plums were used during winter either for tea or she would boil a big pot with just water, sugar and dry plums. The plum water was served as a drink with a lot of ice and the boiled plums were served as desserts in a bowl with sour cream.
In the old days - before many Administrations banned the word - we called dried plums ‘prunes’. Oh SOOOOO good in slow cooked meat based recipes. Especially game meats. Quick pit plums are best for drying but you can make prunes with any type of plums. Don’t skip the blanching first though. My grandmother was an expert prune maker; added them to loads of oven top stews from game poached by my father during the war.
You might be able to cook the tomato jam in the oven. This prevents burning the mixture. I've used this method for making apple sauce and apple butter.
And it worked very well😊.
Such energy! Another beautiful day in your kitchen and a great preservation project. ❤
Plum jam, peach jam, and the freezer strawberry jam I watched you make are my favorites. Plum jam never stays on the shelf long because the kids and grandkids love it. Peach last a little longer. But I just made the low sugar freezer strawberry jam. I will never put it in a jam again. It was so much better. I have wondered if I could do the peach and plum the freezer way? I have not found a answer to that question yet. The freezer jam was so easy and fast I was surprised. Thank you.
Diced tomatoes haven't been tested safe yet due to difference in dentisy compared to other methods. Best to stay safe and do whole or halves then cut upon opening or simply freeze.
I was hoping someone else would say this! It’s also not approved safe to blend up the skins for canning.
I thought Ball said you can cut them up to 1/2” pieces?
Beans....are incredibly dense and they are approved . They are definitely more dense than tomatoes and those are safe. Tomatoes are mostly water. We need to use some common sense on this one. It makes zero sense that diced tomatoes would be a problem. Especially if you add some acid to be sure...vinegar or citric acid.
Thanks for keeping me company while I work in my kitchen, getting my mountain of fresh produce preserved. We're all tired and somewhat overwhelmed but we'll be so happy to have a full larder come winter.
Hi Becky, Hi friends! Happy Weekend!
We make a minimum of 20 bushels, which yield approximately 330 quart size mason jars, of diced tomatoes every year. We put nothing in the jar but the tomato in its own juice. Water bath for 40 minutes have never had a problem. Taste is soooo much better.
Becky, if you ferment or dehydrate foods. Use the canning lids that are not your favorite brands on these types of foods.😊
You are one little worker:-). It’s nice to have all of the room you have and nice pans.
Just remember for next year, you do not need to blanche the corn before canning. Cut from cob raw, pack and process. :)
As a brand new subscriber I'd like to thank you for teaching this old dog new tricks. I live vicariously through you. Hi from Co.
Awesome! Thank you for being here!
I don’t know about anyone else, but when that jar of tomatoes toppled over, I physically jumped. 😂😂 I was laying in bed watching with my AirPods in and my husband rolled over to check on me! 😂😂😂😂 good save Becky!
Omgosh, Becky you're website is incredible! Well done, Josh! ✨ Wishing you all a great week!
Superwoman is here to teach us all new things no matter what age we are. Thanks for all you share with us. God bless you.
I can’t wait to hear how you feel about the green beans. I have only done store frozen bags for soups, store bought cans, or fresh. I have pickled a few, but never preserves any otherwise. Love what you do for us!!❤
Make the tomato skins into powder- use the powder as thickener for soup or spaghetti or salsa sauce- gives it an extra punch.
You can add the powder to homemade beef broth to add umami flavor.
Make the tomato powder nice and thick and it is tomato paste!
Agreed. I love tomato powder. I use it for tomato paste because who ever needs a whole 6 oz, lol. Add more water and it’s sauce. I also take it camping to thicken soups because I tend to streamline what I take with me.
Great idea, thank you!
I canned diced tomatoes this year. Read that just barely under the peak of ripeness helps them hold their shape. It worked beautifully!
I love watching both Becky's and Jessica's preservation vids bc I'm ALWAYS amazed by their discipline. I would be stuffing my face with all of those fresh, juicy pears, apples, cherries, etc. There'd be nothing left to put up! 😂
Hahaha me too! Although, I'm new to the channel, so I don't know "Jessica" would like to know her channel please. 😊
Jessica is “Three rivers homstead”
Spelling mistake Homestead!
Thank you so kindly!
Jessica is amazing. NOTHING goes to waste with that lady 😂
Becky, I love your you tube videos. I am so inspired by you and your cooking. I watch you every day. I have a small cramped kitchen but have a stockpot that I have transformed into a makeshift canner. I noticed that the stockpots you have on your site might be a bit bigger than my current needs. I noticed that you link to a 30 quart one. I’m shooting for the lower sized one. Want to support your site. Will you be recommending this one as well? It is the 20 quart one. Thank you and God bless you and your family.
So thoughtful of you. Hope Becky sees this. 🙂
Are you still missing your canners? Have you checked in the pull out part under the counter in your walk in pantry I think you might have put them under there with intent to pull them out for preservation season when you did one of your big cleaning laundry days with us. Worth looking at least! Always look forward to your videos 😊
Love love your videos. I’m not able to have a garden but sooo enjoy watching you in the kitchen! Who needs food network!? I would rather watch what you are creating
Thank you so much!
Yay good wholesome homestead new video.
For the pot your using for a water bath canner put jar bands on the bottom makes a handy rack
Right in the nick of time. Cleaning day and you are my motivation!
You got this! Thanks for watching!
Oh isnt she
Personally, you've got me through ironing school uniforms.
Thank you Becky❤❤
Oh the memories! We used to grow a lot of tomatoes growing up, and we would can quarts of stewed tomatoes. It was always my job to peel and cut the tomatoes after they came out of the hot water.
It's a Sundate with Becky!! You're the cherry on top on good days and a sight for sore eyes on the bad ones, Becky ❤
Hello Becky, I love canning green beans. All I have to do is drain them and dice an onion, make a great vinegar sauce. I already have the most delicious bean salad. Greetings from Germany Stephi
Sunday Funday with Becky!
Hi Becky, a little trick: if you freeze the tomatoes and thaw them before a recipe that needs to reduce, the amount of cooking time will also reduce a lot, you'll be leaving out lots of liquid and taking only the good stuff into your pan.
Where did you get the timing for diced tomatoes?? I always thought there wasn't an approved recipe for them?
You are correct. There isn’t an approved recipe for them. It’s also not safe to purée the peals and can them.
@@PJJIN ty!! I didn't know if she had a recipe from a tested resource!
I had to chuckle when you said about 1 jar a month for canned tomatoes. Around here I go through about 8-10 jars a month for my canned tomatoes. Needless to say I can many, many jars when tomatoes are in season!
❤
It’s Becky time!
I was picking up my very first Azure order this week. While talking to the person in front of me waiting to unload, I mentioned that I watched your channel. She said she did too and actually met you in 2021 at the convention. Small world.
Becky, I love you and your channel but some of your canning is not safe and you should include a disclaimer that some of your decisions are simply within your risk tolerance, rather than actually safe. While botulism is rare, it's extremely deadly.
Just an FYI to people who may be inexperienced canners - there is no SAFE (ie- tested) recipe for diced tomatoes. This is because the density of diced tomatoes is different than pureed tomatoes. Additionally, almost all recipes call for tomatoes to be peeled! This is also a safety issue, as processing times are also related to how much bacteria is anticipated on the skin of the item being canned. Tomatoes are borderline acidic enough for waterbath canning, (ph of about 4.3, safe WB canning is minimum 4.6). Therefore, following a tested recipe is even more critical, as it often adds acid in the form of lemon juice or vinegar.
Here is a response from Ball (producer of safe, tested recipes) on diced tomatoes:
We appreciate your inquiry about how to can diced tomatoes only - no other vegetables added. At this time, we do not have a tested recipe for diced tomatoes, nor do we have instructions or guidelines on processing time or method (water-bath / pressure canner). It becomes a density and food safety issue. There would be more diced tomatoes in a jar than quartered or halved tomatoes - making the finished product more dense, which may then require a different processing time and/or method to ensure food safety.
Following is an explanation of the different tomato recipes available:
Tomatoes in Water are just room-temperature tomatoes placed in a jar, then water is added to the required headspace; This recipe has the least density, thus it will take the least processing time of the (3) recipes.
Crushed Tomatoes are more dense than tomatoes-in-water, but the tomatoes are heated and crushed in the pan at that same time, then the jars are filled to the correct headspace. These tomatoes are less dense than tomatoes-in-own-juice; therefore, the extended processing time is not necessary.
Tomatoes in Own Juice are room-temperature tomatoes placed in the jar and then pressed down to release the juices; this is repeated until tomatoes reach the required headspace. This recipe is the most dense of the three, with an appearance similar to tomato sauce; therefore it requires a much longer processing time.
If you desire to preserve diced tomatoes only, we recommend putting them in a freezer-safe jar or container and freeze for up to 1 year to ensure food safety. We hope this information is helpful. Have a great weekend!
Sincerely,
Sherry
Consumer Care Team
You believe what the government tells you? Even in 2023? Here in europe people water bath can diced tomatoes every year.
@@silviamagda Italy also has the highest occurrence of botulism...
@@CalgaryHomesteader poor hygiene i am sure. I am from another country, not italy. And I have never heard a botulism case, of someone I know or on the news. But keep believing your government.
@silviamagda This isn't about government - I trust them about as far as I can throw them. This is about food safety and canning science.
You are so right. There are several unsafe things in this video.
Hi Becky. I love your videos. Iam not able to go out often. And you are real and I love that. Thank you.
Where did you get this recipe? There are no safe, tested recipes for diced tomatoes.
What book was she reading out of?
@@pennyann7709 It doesn't really matter what book she was reading out of. There are no safe, tested recipes for diced tomatoes.
Can someone explan to me why you can safely can tomato sauce and WHOLE tomatoes so wouldn't you be able to safely can diced tomatoes?? We have to use some level of common sense.
@@ArtistCreek It is a density issue. Too dense to allow proper heat penetration.
@@patbury4642University of MN extension offices says you can can whole, and half so saying diced is too dense doesn't make sense at all because it ISN'T too dense. Seriously if you can can dense legumes you can can diced tomatoes.
You should absolutely become an author of a cookbook or five. I would buy them in a heartbeat.
I love watching your channel but your lids are not sealing because your headspace is incorrect I watched it in your corn video and now with your tomatoes. You said they need half inch that's correct but you only filled to the bottom line that's an inch. I also recommend using vinegar to clean the rims. I canned over 1000 jars last year everyone sealed if you do it properly.
Several unsafe things going on in this video.
Sorry that is incorrect .. the first line is half inch .. it is the width of the lid .. she is amazing and so generous in sharing .. maybe take a leaf out of her book and be kind
@@PJJINhow is that?
Becky the first time I canned green beans and corn i over processed them. It wasnt all mush but very soft, I used most in soups to use up. I also leaned the hard way NOT to use iodized salt as my coen wasnt a bright yellow that it should have been. Live and learn, I dont make those mistakes anymore and tell folks tgat are bew to canning about it to prevent them feom doing the same. Thanks for your wonderful content its always a pleasure to watch your shenanigans lol ❤
Yippee! I'm so into this!
I'm a single senior and just bought a little chest freezer.
Even though I can't afford organic, I can still do what I'm able. All levels for sll folks. I love good food!
I used to water bath can with my stock pot. Try using regular mouth screws in the bottom of your pan to lift the jars off the burner. If they aren’t a snug fit after you cover the bottom try connecting them with twist ties. You have instant protection at no extra cost.
That is so brilliant ❤
Love the sound of cans pinging. The sound of success!
Hi Becky, i really enjoy watching you and your garden/harvest/preserveing projects. You get excited about it all its great to see a young person get excited about things. Thanks for sharing.
I just wanted to make sure on something. When doing the diced tomatoes you use room tempt jars and tomatoes but fill with hot water? That keeps the jars from shock when you add them to the boiling water bath? I have found I love canning in pints as well. Sometimes you just don't need a quart and it keeps you from using up what you can.
We always preferred canned green beans and freeze the cooked cream corn. We always canned the tomatoes too. Thanks for sharing.