Use dehydrated tomatoes that are dried lower temp and shorter time, starting with thicker slices. Marinade: 2 1/2 cups white vinegar 2 cups olive oil Spices ( oregano, basil, salt) More vinegar or citric acid can be used to lower pH more. Heat the oil mix. Add chopped garlic cloves to each jar. Add tomatoes to the jar. Top with brine leaving one inch headspace. Debubble. Wipe rims with vinegar to remove all oil on the rim. Add flats and bands. Water bath 40 minutes.
This would be a good recipe for the Slavic method because you can “heat process” with the lid off, insuring that there is no seeping of the oil under the lid. Like with any product that syphoned out, you always run the risk of those seals failing sooner than expected. Sun dried tomatoes are commercially canned in a similar way to the Slavic system.
Why is this channel SOOOO AWESOME???? I just learned so much from you and I soooo much appreciate your thinking outside the box and showing us a whole new world that's not so new that was forgotten or hidden. Thank you for all your research and ventures!
Look up MIgardeners sun dried tomato video. I made it a few years ago & they turned out amazing. He learned this canning recipe from an Italian friend. They are slightly rehydrated in a vinegar brine for 5 minutes & then water bathed in pure oil, no vinegar.
This looks like a great experiment recipe and I love that you do your research when you want to do something and just can’t find a recipe so you just ‘figure it out’, also letting everyone know that it’s not coming with any guarantees. I was thinking that since the tomatoes are dry, perhaps a little extra head space would help with the oily water issue which May over time create a seal problem? The tomatoes are soaking up the vinegar over the 40 minutes run time and expanding to their original size so the liquid has to go somewhere….just a thought? Maybe give a little over an inch headspace? Sending much love and hope you’re feeling better! Xoxo
Hey Girl! I just came across an article with canning methods and am curious about canning in the oven. The article had jar sizes, processing times and a list of everything that can be canned which was pretty much everything. Do you know about this method?
In case you haven’t heard it lately…I LOVE LOVE LOVE YOUR CHANNEL. Thank you for inspiring me!!!! And yes I have referred to my acid level test strips. I mean, I’ve always been like why can you make sun-dried tomatoes in oil but I can’t?
There are recipes for Italian pickled eggplant on TH-cam. It involves salting the eggplant for a day, 24-hours,under a weight and then squeezing out the excess water. Then soaking them in vinegar for another day, squeezing them out again and covering them with olive oil. Pasta Grammar has a video. My aunts had a way of getting the jars to be shelf stable. I never learned what they did. I just keep mine in the fridge and make sure the veg is always covered with oil. Your video intrigued me. I tried once to process the egg plant for shelf stability but the escaping oil eventually compromised the seal. 😢 It will be interesting to see what happens with your tomatoes. I am wondering if more head space might make the difference. Great video. Thanks.
Look gorgeous! I can't wait to make! Thank you so much for sharing, and I appreciate your research also. So sorry you are sick praying 🙏 you and your family will get well soon.❤❤😊😊
Very interesting video! Thanks so much for sharing! I am surprised that with the siphoning and the oil you obtained a seal. Very interesting! I don't know how often you read comments from older videos so I decided to post my question here as well as on your water bath canning of plain carrots. I really hope you or a viewer can help me! I had a really good year with beets and do not want to pickle all of them. Having some shelf stable would be awesome and yes I can pressure can them. However, much like yourself I enjoy the product of water bath much better PLEASE HELP ME SKIPPER!😉. No one has a video on water bath canning PLAIN beets. You could be the one and only if you put up a video of this.😊 I was going to follow the exact method you showed with carrots but use beets. Do you know of any reason why it won't work? I can't think of any. Any chance Susie has told you how to do this? Thanks so much!♥️ LOVE LOVE LOVE your channel!
@@rebeccacory6569 I’m not sure what your point is exactly. I tried finding the French recipes and wasn’t willing to spend more time on it, but they would be in French even if I did find them. Other parts of the world use the water bath method for canning, like the Amish do, or they don’t process the food at all.
One thought….I think it might be better to have the vinegar mixture in a separate pot than the oil and add the vinegar to the jar and top it off with the oil. My thinking is, it would be better for the tomatoes(safety wise) to be coated with the vinegar first instead of coated with the oil. If the oil coats them first, it will prevent the vinegar from inhibiting any botulism growth on the surface of the tomato. I hope that makes sense. That’s how I would do it, anyway. You might check out Shaye Elliott’s recipe on her channel, The Elliott Homestead(I think). She is all about Italy and cooking and preserving gourmet type foods and she’s been to Italy many times and learned about the way they do things. It might be interesting.
I do not wish for sundried tomatoes. But, my mother's canned hot peppers, she always hadca bit of oil added to the jars. I am unclear why she added it, but it was her standard why to.fo the peppers! I can say she was born in Slovakia, so perhaps that made this version? Always WB. Always oil in them. Always vinegar and a bit of salt.
Great video! As always ~ so Im chucking this comment in herer so it doesn't get lost. Water bath canning mushrooms. I can't find one anywhere.I know you've said 3 hours, but amount of salt &/or vinegar, Im lost on. I just want mushrooms & water, or broth. I really just don't want marinated mushrooms. Can you do a video about mushrooms? Unless you already did, then could you direct me please? lol! :) Or at the least vinegar/salt instructions in the comments? Love you so much sweetheart. And remember... Because you mentioned this in another video, Paul had a thorn in his side that The Lord wouldn't remove. I know it's hard, but I pray that can give you some peace. Because He obviously knows you can handle whatever you are going through. OR, He wants you to get closer to Him. He Wants Your Life sweetheart. Before everybody & everything else in your life. He wants Him first in our lives. Prayer is our first defense & strength for Everything, so keep your prayers up, & your thankfulness in everything. He will show you little parts where you can catch a breather. ~ Be well sweetheart & God Bless always & in all ways ~ Again, Love You!
Let me clarify, lol what I meant to say was that I dehydrated a second batch of tomatoes. You are correct; it doesn’t make sense to say, re-dehydrated tomatoes.
Use dehydrated tomatoes that are dried lower temp and shorter time, starting with thicker slices.
Marinade:
2 1/2 cups white vinegar
2 cups olive oil
Spices ( oregano, basil, salt)
More vinegar or citric acid can be used to lower pH more.
Heat the oil mix. Add chopped garlic cloves to each jar.
Add tomatoes to the jar. Top with brine leaving one inch headspace.
Debubble. Wipe rims with vinegar to remove all oil on the rim.
Add flats and bands. Water bath 40 minutes.
@victorialg1270 Thanks for sharing this. I am new to canning I appreciate this so much.
This would be a good recipe for the Slavic method because you can “heat process” with the lid off, insuring that there is no seeping of the oil under the lid. Like with any product that syphoned out, you always run the risk of those seals failing sooner than expected. Sun dried tomatoes are commercially canned in a similar way to the Slavic system.
You are so AWESOME. This is a great idea - Love it and can’t wait to try this Heritage canning recipe. ❤️✝️❤️
Why is this channel SOOOO AWESOME???? I just learned so much from you and I soooo much appreciate your thinking outside the box and showing us a whole new world that's not so new that was forgotten or hidden. Thank you for all your research and ventures!
Thank you I was wondering how that was done. I’m new to canning but I’m learning to love it. Sourdough on the other hand is my cryptonite
Looks delicious! Would you please do a review or taste test video to let us know how they hold up after storing them for awhile?
Yes! I’d love to see that too. They look delicious.
Love watching your videos. Thank you.
Loved this information. Hope you and your family feel better.
Look up MIgardeners sun dried tomato video. I made it a few years ago & they turned out amazing. He learned this canning recipe from an Italian friend. They are slightly rehydrated in a vinegar brine for 5 minutes & then water bathed in pure oil, no vinegar.
Love the video - we always pH test our water bath batches that don't include a vinegar base
Good evening from Syracuse NY
I love your videos. Thank you for all you do to help us be better canners.
so did you do a video with the dehydrated skins with this brine? I sure would like to watch it if so. I love your videos. they are so helpful
Adding this to my ‘Recipe’ folder 👍
Beautiful! Thank you for sharing!
This looks like a great experiment recipe and I love that you do your research when you want to do something and just can’t find a recipe so you just ‘figure it out’, also letting everyone know that it’s not coming with any guarantees. I was thinking that since the tomatoes are dry, perhaps a little extra head space would help with the oily water issue which May over time create a seal problem? The tomatoes are soaking up the vinegar over the 40 minutes run time and expanding to their original size so the liquid has to go somewhere….just a thought? Maybe give a little over an inch headspace? Sending much love and hope you’re feeling better! Xoxo
I agree with the headspace, I think she would have gotten another jar with a bigger headspace
@@teresasample3948 I was thinking that as well, then you could load the jars just to the shoulder. 👍
Love all your videos. Thank you for sharing!
Loved this video - can't wait to try this.
Hey Girl! I just came across an article with canning methods and am curious about canning in the oven. The article had jar sizes, processing times and a list of everything that can be canned which was pretty much everything. Do you know about this method?
Some Amish/Mennonite communities use this oven method. ❤️✝️❤️
In case you haven’t heard it lately…I LOVE LOVE LOVE YOUR CHANNEL. Thank you for inspiring me!!!! And yes I have referred to my acid level test strips. I mean, I’ve always been like why can you make sun-dried tomatoes in oil but I can’t?
There are recipes for Italian pickled eggplant on TH-cam. It involves salting the eggplant for a day, 24-hours,under a weight and then squeezing out the excess water. Then soaking them in vinegar for another day, squeezing them out again and covering them with olive oil. Pasta Grammar has a video. My aunts had a way of getting the jars to be shelf stable. I never learned what they did. I just keep mine in the fridge and make sure the veg is always covered with oil. Your video intrigued me. I tried once to process the egg plant for shelf stability but the escaping oil eventually compromised the seal. 😢 It will be interesting to see what happens with your tomatoes. I am wondering if more head space might make the difference. Great video. Thanks.
Hi, love the recipe! Just wondering how you would go about pressure canning these?
Look gorgeous! I can't wait to make! Thank you so much for sharing, and I appreciate your research also. So sorry you are sick praying 🙏 you and your family will get well soon.❤❤😊😊
I wonder if you should just add fewer tomatoes to each jar next time? I think that could be why you had that siphoning
Thank you for sharing
Very interesting video! Thanks so much for sharing! I am surprised that with the siphoning and the oil you obtained a seal. Very interesting! I don't know how often you read comments from older videos so I decided to post my question here as well as on your water bath canning of plain carrots. I really hope you or a viewer can help me! I had a really good year with beets and do not want to pickle all of them. Having some shelf stable would be awesome and yes I can pressure can them. However, much like yourself I enjoy the product of water bath much better
PLEASE HELP ME SKIPPER!😉. No one has a video on water bath canning PLAIN beets. You could be the one and only if you put up a video of this.😊 I was going to follow the exact method you showed with carrots but use beets. Do you know of any reason why it won't work? I can't think of any. Any chance Susie has told you how to do this? Thanks so much!♥️ LOVE LOVE LOVE your channel!
Awesome!❤
Ok I guessed right on the prior video!!!!
The only la parfait I could find is some canning jars & makeup. Could you give a link, please.
They do make canning jars.
@cynthiafisher9907 yes, but it's other channels recommending them. Not the channel itself.
@@rebeccacory6569 I’m not sure what your point is exactly. I tried finding the French recipes and wasn’t willing to spend more time on it, but they would be in French even if I did find them. Other parts of the world use the water bath method for canning, like the Amish do, or they don’t process the food at all.
Maybe I missed it but how long did you roughly dehydrated the tomatoes?
One thought….I think it might be better to have the vinegar mixture in a separate pot than the oil and add the vinegar to the jar and top it off with the oil. My thinking is, it would be better for the tomatoes(safety wise) to be coated with the vinegar first instead of coated with the oil. If the oil coats them first, it will prevent the vinegar from inhibiting any botulism growth on the surface of the tomato. I hope that makes sense. That’s how I would do it, anyway. You might check out Shaye Elliott’s recipe on her channel, The Elliott Homestead(I think). She is all about Italy and cooking and preserving gourmet type foods and she’s been to Italy many times and learned about the way they do things. It might be interesting.
Amazing good job. ☺️
Now make some firecider and feel better 😉😘
Looks delic❤😋
I do not wish for sundried tomatoes. But, my mother's canned hot peppers, she always hadca bit of oil added to the jars.
I am unclear why she added it, but it was her standard why to.fo the peppers! I can say she was born in Slovakia, so perhaps that made this version?
Always WB. Always oil in them. Always vinegar and a bit of salt.
I wonder if you could add mozzarella balls?
I'm in Scranton PA
Great video! As always ~ so Im chucking this comment in herer so it doesn't get lost. Water bath canning mushrooms. I can't find one anywhere.I know you've said 3 hours, but amount of salt &/or vinegar, Im lost on. I just want mushrooms & water, or broth. I really just don't want marinated mushrooms. Can you do a video about mushrooms? Unless you already did, then could you direct me please? lol! :) Or at the least vinegar/salt instructions in the comments? Love you so much sweetheart. And remember... Because you mentioned this in another video,
Paul had a thorn in his side that The Lord wouldn't remove. I know it's hard, but I pray that can give you some peace. Because He obviously knows you can handle whatever you are going through. OR, He wants you to get closer to Him. He Wants Your Life sweetheart. Before everybody & everything else in your life. He wants Him first in our lives. Prayer is our first defense & strength for Everything, so keep your prayers up, & your thankfulness in everything. He will show you little parts where you can catch a breather. ~ Be well sweetheart & God Bless always & in all ways ~ Again, Love You!
Hi from Michigan
Finally 🎉
Le Parfait is pronounced Luh Parfay, not Lay Parfay. In French, Les is pronounced Lay, Le is pronounced Luh.
Could you turn the volume up a little? I am hard of hearing it sounds like your whispering but im sure its just me. Please.
"I re-dehydrated tomatoes" 🤔
Let me clarify, lol what I meant to say was that I dehydrated a second batch of tomatoes. You are correct; it doesn’t make sense to say, re-dehydrated tomatoes.
I saw this and thought I would share with you
th-cam.com/video/n5JbQlR_b3Q/w-d-xo.htmlsi=5N3JpEvibIFCD5NE
Hi, love the recipe! Just wondering how you would go about pressure canning these?