I just did tomatoes yesterday for the 1st time, first year my garden gave us enough to can more than a few pints of salsa. According to NCHF, its 85 for water bath, 40 for pressure canning in quarts. A newer report/study says 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart for acidifying all tomatoes no matter how they're canned now. Something about chemistry of soil, environment and plants changing.
Thanks for sharing! Growing up, we often had a can of cold or warm stewed tomatoes as a side dish. Sometimes with macaroni too. The great thing about stewed tomatoes is you can use them for so many things. Sauce, soup, salsa, or cook down for paste.
Really appreciate your video thank you very very much! I'm way up here in Canada and Ontario it's great to see people like yourself helping everyone with these canning tips!
You can get a de-air tool at walmart. It's a 9 inch long plastic transparent green tool. It also has a head space measurement on the wide end. How it works is, when you fill your jars. You probed your jars with that tool to release air bubbles. Then put your lids on. Hope this helped.
I'm a new sub and i love your videos.I have a couple of question does the citric acid change the taste of the tomatoes and have you ever used plain salt or iodized salt and if so how much Thank You
Hey there and thanks for subscribing! So the citric acid does not change the taste of the tomatoes, it only cause them to be a little more acidic. I personally can not tell a difference at all. When canning its best to use canning salt or plain salt. The ball canning book calls for 1 tsp per quart but I personally like to put 2 tsp in my tomato juice for the taste. Iodized salt can alter the color and taste of your product. It has the iodine and anti-caking agents in it that over time alter your canned food. I hope this helps, I'm glad your here!
I’ve personally never canned them with the skin on, so I’m not sure what the texture would be like. Also skin has bacteria and could possibly decrease shelf life. I hope this helps, thank you for watching!
Yes a little messier, I like to toast my bread when using canned tomatoes so the bread doesn’t get to soggy! But love them it’s a nice lunch in the winter. Thanks for watching!
Yes fresh garlic teaspoon, can add vinegar, use the juice on salads makes tomatoes fresher...any organic seasoning works greater keeps longer that way too.
For me it’s personal preference, I don’t want skins floating in my pizza sauce or soup that I use these tomatoes for. I like to go ahead and get them peeled before canning so I’m not fighting the peeling every time I open a jar. Thank you for watching!
I have the ball canning blue book, which is a canning bible, it’ll tell you just about anything you want to know. I always go by the books instructions as far as how much pressure and time needed. Thanks for watching!
My mother used to can tomatoes adding green pepper and onions ... Those were the best stewed tomatoes ever!
That sounds amazing! Thanks for watching!
I just did tomatoes yesterday for the 1st time, first year my garden gave us enough to can more than a few pints of salsa. According to NCHF, its 85 for water bath, 40 for pressure canning in quarts. A newer report/study says 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart for acidifying all tomatoes no matter how they're canned now. Something about chemistry of soil, environment and plants changing.
I always go by my ball canning book, thanks
pH of some varieties of tomatoes is too high to be safe which is why tomatoes need additional acidification.
My mother canned tomatoes from our garden and she'd never done it but it worked out fine . I was about 12 when she started . I am gonna try it !
Try using lemon juice
I come through North Carolina often. I
Live in Kentucky and my daughter lives in Georgia. Just saying. I really enjoy your videos
Thanks for sharing!
Growing up, we often had a can of cold or warm stewed tomatoes as a side dish. Sometimes with macaroni too.
The great thing about stewed tomatoes is you can use them for so many things. Sauce, soup, salsa, or cook down for paste.
You make canning look so easy. I must try!
Thank you!
Really appreciate your video thank you very very much! I'm way up here in Canada and Ontario it's great to see people like yourself helping everyone with these canning tips!
Thank you!
Omg your accent is everything ♡ thanks for the tips ♡
Thank you for watching 😊
That's a great way to can whole tomatoes.👍
Love her! She makes it so easy to follow. Thank you for sharing!
Thank you!!
You can get a de-air tool at walmart. It's a 9 inch long plastic transparent green tool. It also has a head space measurement on the wide end. How it works is, when you fill your jars. You probed your jars with that tool to release air bubbles. Then put your lids on. Hope this helped.
Sloppy tomato sandwich in the winter. Now why does that sound so good!
WINTER TOMATO SANDWICH. so excited to try that!
It's delicious!
Beautiful tomatoes! Hello from Las Vegas. 😀
Hello and thank you!
thanks for a quick and easy video
Thanks for watching!
We done our seven years ago our tomatoes and they’re great still
That’s awesome!!
Love the video. Quick and simple. 😁
Thank you!
thank you God Bless
I keep all the peels and dehydrate and then grind for tomato powder
Good ole country cookin
Absolutely
Thanks for another great video. What's the blinking night light about?
Excellent video! Thank you 🙏
Thanks for sharing very helpful
❤❤❤❤
Megan I saw where you were making canning mats. I’m interested in them. I’m not sure what they are. Very interested
I’ve never used acid and mine are just as pretty and red and keep for a very long time
Depends on your soil, type of tomatoes, ect. Depending on peoples location they do need to add acid, so that’s great that you don’t.
Thank you for your video 😀
I get fruit float too... after a while they sink back into the water.
Thanks, great video.
Thank you!
Excellent video
Thanks for watching!
Love you all best u tuber Children precious
We pressure can at 10lbs at 10minutes and they are fine
New sub here, don't have a presurecooker, but grew to many maters, have to take the long road.. Thanks..
Thanks so much for watching and subscribing, and nothing wrong with the long road ☺️
Now, I want a sloppy tomato sandwich. XD
You can’t beat them! Thanks so much for watching!
Tomato-ery 💚
I'm a new sub and i love your videos.I have a couple of question does the citric acid change the taste of the tomatoes and have you ever used plain salt or iodized salt and if so how much Thank You
Hey there and thanks for subscribing! So the citric acid does not change the taste of the tomatoes, it only cause them to be a little more acidic. I personally can not tell a difference at all. When canning its best to use canning salt or plain salt. The ball canning book calls for 1 tsp per quart but I personally like to put 2 tsp in my tomato juice for the taste. Iodized salt can alter the color and taste of your product. It has the iodine and anti-caking agents in it that over time alter your canned food. I hope this helps, I'm glad your here!
Tomatery! 😂 I love this video! Are you my sista-from-anotha-motha?! ❤️❤️
Haha! I have to watch myself sometimes, I'm impressed that there is a way to spell "tomatery" lol
Thanks so much for watching!
You didn't de-air your jars.
Thanks
Do you have to peel and cook the tomatoes or can you just can as is?
I’ve personally never canned them with the skin on, so I’m not sure what the texture would be like. Also skin has bacteria and could possibly decrease shelf life. I hope this helps, thank you for watching!
I've never eaten a tomato sandwich made from a canned tomato. Does it taste close to the same?
Yes a little messier, I like to toast my bread when using canned tomatoes so the bread doesn’t get to soggy! But love them it’s a nice lunch in the winter. Thanks for watching!
Can you add italian seasoning or garlic? Will that be ok for taste? First time canning
I’ve not personally done this, but I would say that would give your tomatoes a nice different flavor. Thank you for watching!
@@TrueGritAppalachianWays Thank you, loved your video
Yes fresh garlic teaspoon, can add vinegar, use the juice on salads makes tomatoes fresher...any organic seasoning works greater keeps longer that way too.
I use a melon baller to core tomatoes. A lot faster.
Why do the skins need to be removed?
For me it’s personal preference, I don’t want skins floating in my pizza sauce or soup that I use these tomatoes for. I like to go ahead and get them peeled before canning so I’m not fighting the peeling every time I open a jar. Thank you for watching!
How you know how much pressure
I have the ball canning blue book, which is a canning bible, it’ll tell you just about anything you want to know. I always go by the books instructions as far as how much pressure and time needed. Thanks for watching!
Love it , you’re cute as a button to top it off !
Thank you for watching!
Josh- Don't mistake the cuteness for deadlines. I garontee she can shoot the hars off a flies ass at 100yd with pappys old 22
Haha is it that obvious?
@@TrueGritAppalachianWays I know my pappy taught me well
Where you from with that beautiful accent.?
NW North Carolina, thank you!
VA or TN
NC 😉
👋New subscriber thank you👍
Thank you!
Hi I am your 999
Thank you so much for the sub, I just returned the favor, I’m looking forward to checking out your content! Thanks again!
she's cute.
Pouring your salt in a bowl is much easier than scooping it out of that box.
Yes! I finally had enough of trying to get salt out of that box and transferred it all to a Rubbermaid container.
Great idea!