This is a good video, but can I share a few tips? Been home canning for 40+ years and I'm a master canner. If you are pressure canning tomatoes like this, even rebatching them, you don't need any lemon juice at all - that is only for water bath canning so the acidity is definitely high enough to be safe. But when pressure canning, the temp reaches high enough (240 compared to 212 with water bath) to render the food safe. Also, you don't need to pre-sterilize your jars when you pressure can. When you pressure can everything inside your jar becomes sterile, it's like an autoclave in a medical field, it heat sterilizes equipment and with a pressure canner at home it heat sterilizes everything in the jar including the jar. It is one less step you don't need to do anymore. Another tip is that you can pressure can your rebatched tomatoes for the exact amount of time you would for fresh ones. The reasoning there is that the entire canner, including the food in the jars, reaches a high enough temp when you first put your weighted gauge on or set your weight that you don't need extra time hoping the food gets hot enough inside the jars - they already are hot enough. You can do it any way you want, but those three things jumped out at me as time savers. And the major difference with canning tomatoes is water bathing tomatoes you add the lemon juice, and pressure canning you don't. Hope that helps!
I generally can my home grown tomatoes but I've seen some deals on these #10 size cans. I only have a water bath canner so you would suggest a tsp of lemon juice per pint? Would I need more? Thank you!
Those deals are amazing! And I also do veggies and other fruits, veggies and even meats if I get a good deal on them. For the tomatoes, it won't hurt anything to add the lemon juice. Even though they are already canned and you're rebatching, I always add it if I am recanning them. You don't know if the original canned goods had enough acid in them (did the company add lemon juice or rely on their canning process?). 1/2 tsp per pint would be enough, 1 tsp per quart. @@PattymacMakes
A week ago I re-canned (6) #10 cans Pomodoro (Italian tomatoes) that I had collected over 3 yrs. One of the Costcos I go to carries them. I blended with an emersion blender to make sauce. The first set I heated the sauce first. I made pasta sauce w next batch- pressure canned. No problems w any of them. With the third batch I thought that since they were already cooked in the can, I blended, used cold product - cold jars - cold canner. MUCH siphoning, many jars not sealed, and product separated in the jars. Lesson learned, I guess. 🤷🏼♀️
I have rescanned also. I have been canning for years and never add lemon juice to my tomatoes even water bathing. A suggestion - I like to get my # 10 cans whenever I can find them on sale but sometimes I do not recan till winter when it’s cold and the extra heat feels good. 😊
Buy the weight that you can remove the different size/weight rings. If you need the 15lbs weight, you don't have to remove any of the rings on the "jiggler". On the Presto Caner 23qt I have, the pressure gauge in the middle that you have to keep a constant eye on, was driving me crazy, since I was so used to caning with the old Presto caners, that don't have that pressure gauge monitor. I read up on Presto's website and, that is actually where I found that we could use the older model jiggler if we didn't for some reason trust the pressure gauge in the middle of the lid. This is because they also say that you need to bring your lid in every now and then to someone that can test to see if it is still correct. Over here in Sweden, there is no one that can test them, much due to that pressure caning is very seldom heard of, or used over here so, I bought the older model weight off of Amazon and it works just as good as it did on my older model Presto caners back in the US! I love it that I no longer have to keep "an eye" on the pressure gauge and can go back to listening to the jiggles to know that everything is fine, or not...
@@Janet-HomesteadWhereYouAre You're welcome. ☺ Those of us that have been caning for MANY years and are so used to the older Presto caners that don't have that middle pressure gauge, have a hard time getting used to having to "baby sit" up close and personal when our caner is going full on. At least I am. (difficult to teach an old dog new tricks) I love love love caning BUT, that middle gauge was making me not like it so much... That is why I went in search for if it was possible to use the weighted pressure gauge/jiggler instead. Reason being, apart from that contraption in the middle of the lid, the caners are identical, just with an added in my opinion, unnecessary gadget... Was very happy when I read on Presto's own site that if for whatever reason, we didn't trust the middle gauge or, we couldn't get it tested, we can use the old weight model jiggler instead. I tested it and compared the pressure on the middle gauge with the jiggler/weight and it starts to "jiggle" around when the pressure gauge in the middle of the lid reaches the pressure 10lbs for my altitude and keeps that pressure constant. All I have to do is, lower the temperature on my stove to where I know it will keep jiggling (same as with my old model Presto) but, not be so hot my jars explode or siphon... Made me a happy caner again! I have NO experience at all with the All American Caners so, that one I don't think they have an older jiggler/weight monitor for, since even the old ones I have seen only have the middle gauge and a totally different weight for altitude.
I’m 58 I just started trying to live a homestead life as well. Learning everyday. It’s my 1st time having chickens ever. I’ve canned what my not so flourishing gardened produced. Dehydrating canning freezing. Everyone thinks I’m crazy until they ask mom did you can this or that. Makes it worth it all. Thank You. Keep on keeping on.
As cheap as you got your #10 cans, I don't think you can grow them that cheap. Seeds are starting to cost what you paid for your finished product. Great find. I wish I had a discount store closer to me.
Wow those are big cans for $3! Very cool can opener. I never thought about getting a bulk can and separating it into smaller jars! This was a really great idea! Thank you for sharing!
Thank you, Janet for the tips. I live in town and can’t grow much besides a few herbs and peppers but love to save money and have shelf stable things in my pantry. Keep on keeping on! 🥰
I am just learning to pressure can and hadn't thought about doing the pizza sauce. I agree last year growing season was a bust for me also but due to flooding rains for months. Praying for a good harvest this year for us both.
I also had a problem with tomatoes this year. It was my first garden in NC (moved from Upstate NY). This is a fabulous idea! Now if I can find #10 cans!
i agree with the putting up things when prices are low but i think i would start with plain tomato sauce and make my own pizza sauce. just my personal preference. contadina's has sugar and modified food starch which is made by using chemically altered food starch.
You have to think about which items may get too mushy if they are recanned. Corn does fine but carrots not so much. All of it can be recanned but the question is will it still be a good quality product?
*Hi Janet, I'm your 10th Thumbs up. I always thought of CA as being the perfect temp for Summers. Do you have a basement. We don't have basements where we live in SC. I wish we did I would love the food storage space like my nieces have up north. I love your Blue jar. Great Share. I love hearing your chickens.... 😊😊😊* Sharon in SC
Lol, central California is way too hot in the summer and almost no rain. We don’t have basements either. I would love it if we did. I really want a root cellar but fat chance of that. Thank you so much for your encouraging words, they mean a lot
How long would i hot water bath this. Im in southeast texas. Heavy draught now. No rain since may. Its all dead here. But how long to process. I dont pressure can. Found and love the videos
If the product is heated, it is 35 minutes for pints and 40 minutes for quarts. When I start from room temperature tomato sauce I do about 45 minutes for pints and 55 minutes for quarts. Thank you so much for the support.
This is wonderful news!!! Thank you so much for sharing this information and knowledge with us!!!! I need to learn how to can!!! Can these tomatoes be used to dehydrate and make powder??? Somebody gifted me a case of pumpkin purée and cranberry sauce. I have a dehydrator. And wondered If I can dehydrate and make powder? Tysm
For the sauerkraut, if heated: 15 minutes for pints and 20 minutes for quarts. From room temperature: 25-30 minutes for pints and 35-40 minutes for quarts.
Do you have any suggestions for the A 1 steak sauce? After its opened, it has to be refrigerated and used in a years time. I barely use a small bottle of it in a year. When I do use it, I mix equal parts of ketchup on my plate with it. 😆
I would can it in 8 oz jelly jars. They can be stored in a pantry for at least a year probably longer. For 8 oz jars I would go ahead and use the pint jar times
I'm assuming a waterbath for the steak sauce. Thank you so much for your help. I will also continue to look for your videos. I check for them at least twice a day. 😆 Also, thank you for all of the prepping advice and information. I'm an old farm gal. I've been canning a long time, and I also just bought a Harvest Right freeze dryer. I'm looking forward to using that.
Yes they usually only require water bath but I did not want to add lemon juice and without knowing the acidity level of the product, I opted to use pressure canning directions
Why you don't wipe the rims and add salt or vinegar jars are hor product is cold aren't you afraid of breakage and is this water bath or pressure canning? And how do you detect after water bath if it's dangerous for botulism? Can you pressure can after water bath at a later date?
Because these tomato products are store bought, I don't have any idea of the acidity level. I did not want to add lemon or vinegar which is why I chose to pressure can (which is for non-acidic foods) even though water bath is all that is required for tomato products. I usually do wipe the rims but for some reason, I did not this time.
@@loucilehall9281 I’m sure they do. People also run stoplights, take drugs, and do other potentially dangerous things. I cannot simply stand by while someone shows a dangerous thing. You should follow tested canning recipes. Failure to do so may result in unsafe and life threatening food.
Janet, you are a good Keener you do it just like I would stop messing around with all the crap other people do this thing about you is you’re not anal about anything you get things done just like I did thank you very much great video
Did it just move your pipe off to the side a little bit and maybe get Joe’s Wife there as far as temperature goes that’s what a electric is always hard to deal with Premier Cammy I have just read the trigger lives here serious interpreter lol
Janet, I hate to say this but you have to factor in the cost of the jars which are becoming ridiculous. The food you put in a jar it’s not worth the price of the Jared anymore that’s the problem. I hope you realize this.
This is a good video, but can I share a few tips? Been home canning for 40+ years and I'm a master canner. If you are pressure canning tomatoes like this, even rebatching them, you don't need any lemon juice at all - that is only for water bath canning so the acidity is definitely high enough to be safe. But when pressure canning, the temp reaches high enough (240 compared to 212 with water bath) to render the food safe.
Also, you don't need to pre-sterilize your jars when you pressure can. When you pressure can everything inside your jar becomes sterile, it's like an autoclave in a medical field, it heat sterilizes equipment and with a pressure canner at home it heat sterilizes everything in the jar including the jar. It is one less step you don't need to do anymore.
Another tip is that you can pressure can your rebatched tomatoes for the exact amount of time you would for fresh ones. The reasoning there is that the entire canner, including the food in the jars, reaches a high enough temp when you first put your weighted gauge on or set your weight that you don't need extra time hoping the food gets hot enough inside the jars - they already are hot enough.
You can do it any way you want, but those three things jumped out at me as time savers. And the major difference with canning tomatoes is water bathing tomatoes you add the lemon juice, and pressure canning you don't.
Hope that helps!
Thank you so much for the information.
I generally can my home grown tomatoes but I've seen some deals on these #10 size cans. I only have a water bath canner so you would suggest a tsp of lemon juice per pint? Would I need more? Thank you!
1 tsp is fine
Those deals are amazing! And I also do veggies and other fruits, veggies and even meats if I get a good deal on them.
For the tomatoes, it won't hurt anything to add the lemon juice. Even though they are already canned and you're rebatching, I always add it if I am recanning them. You don't know if the original canned goods had enough acid in them (did the company add lemon juice or rely on their canning process?). 1/2 tsp per pint would be enough, 1 tsp per quart. @@PattymacMakes
@@Janet-HomesteadWhereYouAre thank you!
A week ago I re-canned (6) #10 cans Pomodoro (Italian tomatoes) that I had collected over 3 yrs. One of the Costcos I go to carries them. I blended with an emersion blender to make sauce. The first set I heated the sauce first. I made pasta sauce w next batch- pressure canned. No problems w any of them. With the third batch I thought that since they were already cooked in the can, I blended, used cold product - cold jars - cold canner. MUCH siphoning, many jars not sealed, and product separated in the jars. Lesson learned, I guess. 🤷🏼♀️
Yes Janet, I’m with you on the bulk buying
I have rescanned also. I have been canning for years and never add lemon juice to my tomatoes even water bathing.
A suggestion - I like to get my # 10 cans whenever I can find them on sale but sometimes I do not recan till winter when it’s cold and the extra heat feels good. 😊
I like to do that too. I have several cans waiting for cooler weather
Buy the weight that you can remove the different size/weight rings. If you need the 15lbs weight, you don't have to remove any of the rings on the "jiggler". On the Presto Caner 23qt I have, the pressure gauge in the middle that you have to keep a constant eye on, was driving me crazy, since I was so used to caning with the old Presto caners, that don't have that pressure gauge monitor. I read up on Presto's website and, that is actually where I found that we could use the older model jiggler if we didn't for some reason trust the pressure gauge in the middle of the lid. This is because they also say that you need to bring your lid in every now and then to someone that can test to see if it is still correct.
Over here in Sweden, there is no one that can test them, much due to that pressure caning is very seldom heard of, or used over here so, I bought the older model weight off of Amazon and it works just as good as it did on my older model Presto caners back in the US! I love it that I no longer have to keep "an eye" on the pressure gauge and can go back to listening to the jiggles to know that everything is fine, or not...
Thank you for the information
@@Janet-HomesteadWhereYouAre You're welcome. ☺ Those of us that have been caning for MANY years and are so used to the older Presto caners that don't have that middle pressure gauge, have a hard time getting used to having to "baby sit" up close and personal when our caner is going full on. At least I am. (difficult to teach an old dog new tricks) I love love love caning BUT, that middle gauge was making me not like it so much... That is why I went in search for if it was possible to use the weighted pressure gauge/jiggler instead. Reason being, apart from that contraption in the middle of the lid, the caners are identical, just with an added in my opinion, unnecessary gadget... Was very happy when I read on Presto's own site that if for whatever reason, we didn't trust the middle gauge or, we couldn't get it tested, we can use the old weight model jiggler instead.
I tested it and compared the pressure on the middle gauge with the jiggler/weight and it starts to "jiggle" around when the pressure gauge in the middle of the lid reaches the pressure 10lbs for my altitude and keeps that pressure constant. All I have to do is, lower the temperature on my stove to where I know it will keep jiggling (same as with my old model Presto) but, not be so hot my jars explode or siphon... Made me a happy caner again!
I have NO experience at all with the All American Caners so, that one I don't think they have an older jiggler/weight monitor for, since even the old ones I have seen only have the middle gauge and a totally different weight for altitude.
I’m 58 I just started trying to live a homestead life as well. Learning everyday. It’s my 1st time having chickens ever. I’ve canned what my not so flourishing gardened produced. Dehydrating canning freezing. Everyone thinks I’m crazy until they ask mom did you can this or that. Makes it worth it all. Thank You. Keep on keeping on.
That is awesome!
Hello I’m 63 and I started canning this year and I love it
As cheap as you got your #10 cans, I don't think you can grow them that cheap. Seeds are starting to cost what you paid for your finished product. Great find. I wish I had a discount store closer to me.
Exactly
You can save your own tomato seeds easily.
Wow those are big cans for $3! Very cool can opener. I never thought about getting a bulk can and separating it into smaller jars! This was a really great idea! Thank you for sharing!
Great way to save money. Thanks for watching!
Ty for this, as I don’t grow my own produce this is such a better alternative!
If you read the ingredients in tomatoes sauce or any tomato products,it’s got citric acid in it already,I never add any lemon juice,great video.
Thank you so much
Great video and wonderful canning process with buying bulk #10 cans! Thank you!
You bet!
Thank you, Janet for the tips. I live in town and can’t grow much besides a few herbs and peppers but love to save money and have shelf stable things in my pantry. Keep on keeping on! 🥰
You are so welcome!
BTW, that's good pricing on the large cans. Our local Sam's Club in TX is a few dollars more.
Thanks
I am just learning to pressure can and hadn't thought about doing the pizza sauce. I agree last year growing season was a bust for me also but due to flooding rains for months. Praying for a good harvest this year for us both.
This year in PA we had Canadian fire smoke (blocking the sun), high heat, and odd rain (it'd be predicted, but not happen, and visa versa).
Fantastic idea. I've always wondered if it would work to do this... I will try this asap
Go for it!
I wish I could find those # 10 cans up here in Juneau Alaska. If I could them online it would cost a fortune for shipping.
Saving money is always good
That’s the only way we make it
I also had a problem with tomatoes this year. It was my first garden in NC (moved from Upstate NY). This is a fabulous idea! Now if I can find #10 cans!
Yeah not as easy to find as they used to be
Look on the bottom shelves in your stores.
What a great deal. Love the can opener. Thanks for sharing.💚
You are welcome. Thanks for watching
Trying this tomorrow!
Yay!!
i agree with the putting up things when prices are low but i think i would start with plain tomato sauce and make my own pizza sauce. just my personal preference. contadina's has sugar and modified food starch which is made by using chemically altered food starch.
I totally get that but for me it is one step at a time
I use lo sodium or no added salt tomato products . I wish I could find gallon cans of these.
I'm rewatching your videos. My mind doesn't remember instructions too well. Your videos are my reference library.😊
Glad you like them!
@@Janet-HomesteadWhereYouAre Janet, you making canning so easy and fun, I like that.
This was so helpful. Can you recan corn, carrots, beets etc
You have to think about which items may get too mushy if they are recanned. Corn does fine but carrots not so much. All of it can be recanned but the question is will it still be a good quality product?
@@Janet-HomesteadWhereYouAre thank you for responding. Do you think frozen would do better
In most cases, yes, but it still depends on how cooked or soft they were before they were froze
*Hi Janet, I'm your 10th Thumbs up. I always thought of CA as being the perfect temp for Summers. Do you have a basement. We don't have basements where we live in SC. I wish we did I would love the food storage space like my nieces have up north. I love your Blue jar. Great Share. I love hearing your chickens.... 😊😊😊* Sharon in SC
Lol, central California is way too hot in the summer and almost no rain. We don’t have basements either. I would love it if we did. I really want a root cellar but fat chance of that. Thank you so much for your encouraging words, they mean a lot
Can you water bath bought canned tomatoes if they're in tomato juice? I thought you could, but now I'm not sure.
Yes you can, I just prefer the sauce pressure canned
I really like your videos. I want to can quarts of tomato sauce but I don't know for how long to can since everyone does it in pints.
40 minutes for quarts
Tthanks truly rnjoyed,,!
Glad you enjoyed it
How long would i hot water bath this. Im in southeast texas. Heavy draught now. No rain since may. Its all dead here. But how long to process. I dont pressure can. Found and love the videos
If the product is heated, it is 35 minutes for pints and 40 minutes for quarts. When I start from room temperature tomato sauce I do about 45 minutes for pints and 55 minutes for quarts. Thank you so much for the support.
Lol...you didn't even need a funnel! My jalenos did nothing this year 😥😥 I was so sad about it
Thanks for watching
This is wonderful news!!! Thank you so much for sharing this information and knowledge with us!!!! I need to learn how to can!!! Can these tomatoes be used to dehydrate and make powder??? Somebody gifted me a case of pumpkin purée and cranberry sauce. I have a dehydrator. And wondered If I can dehydrate and make powder? Tysm
Yes they can
How long would I pressure can 1/2 pint size.
1/2 pints are always processed the same amount of time as pints
Why not heat it before canning??
Stopping in to catch up.
Thanks
Great video. In order to keep your presure !courtesy you might buy a juggler. I did and it made presure canning soo much easier.
Thanks for the tip!
I was given some gallon jars of saurkraut and a gallon jug of A 1 Steak sauce. Can these be recanned also? If so, how?
For the sauerkraut, if heated: 15 minutes for pints and 20 minutes for quarts. From room temperature: 25-30 minutes for pints and 35-40 minutes for quarts.
Do you have any suggestions for the A 1 steak sauce? After its opened, it has to be refrigerated and used in a years time. I barely use a small bottle of it in a year. When I do use it, I mix equal parts of ketchup on my plate with it. 😆
I would can it in 8 oz jelly jars. They can be stored in a pantry for at least a year probably longer. For 8 oz jars I would go ahead and use the pint jar times
I'm assuming a waterbath for the steak sauce. Thank you so much for your help. I will also continue to look for your videos. I check for them at least twice a day. 😆 Also, thank you for all of the prepping advice and information. I'm an old farm gal. I've been canning a long time, and I also just bought a Harvest Right freeze dryer. I'm looking forward to using that.
I am happy to help. A freeze dryer is on my wish list.
I'm wondering why you are pressure canning tomato products. I thought they only required water canning.
Yes they usually only require water bath but I did not want to add lemon juice and without knowing the acidity level of the product, I opted to use pressure canning directions
Would make my spaghetti sauce and homemade V8 and snappy tom juice
Why you don't wipe the rims and add salt or vinegar jars are hor product is cold aren't you afraid of breakage and is this water bath or pressure canning? And how do you detect after water bath if it's dangerous for botulism? Can you pressure can after water bath at a later date?
Because these tomato products are store bought, I don't have any idea of the acidity level. I did not want to add lemon or vinegar which is why I chose to pressure can (which is for non-acidic foods) even though water bath is all that is required for tomato products. I usually do wipe the rims but for some reason, I did not this time.
Where did you find the #10 sizes?
I got them at Grocery Outlet and 99 cent store
I got them at Grocery Outlet and 99 cent store.
@@Janet-HomesteadWhereYouAre We don’t have that type of store here in FL, but I’ll look for them wherever I can. This is a great idea!!
@@lindazick5601Try your dollar tree or Aldi. I’m searching also. I’m in Florida. Walmart sells them online for 5.00 plus . Like 5.78 or so.
❤
No! No! This is not safe. You could have some major issues rescanning food.
People recan all the time
@@loucilehall9281 I’m sure they do. People also run stoplights, take drugs, and do other potentially dangerous things. I cannot simply stand by while someone shows a dangerous thing. You should follow tested canning recipes. Failure to do so may result in unsafe and life threatening food.
Janet, you are a good Keener you do it just like I would stop messing around with all the crap other people do this thing about you is you’re not anal about anything you get things done just like I did thank you very much great video
Honey, use the can rinse it out and add water back in. That’s what you wanna do. And reuse the kid don’t throw it out
another new channel I love to recan as well. I subbed hopefully that helps you grow as well. It's hard for us to get subscribers lol Very best of luck
Thank you so much for the support
Did it just move your pipe off to the side a little bit and maybe get Joe’s Wife there as far as temperature goes that’s what a electric is always hard to deal with Premier Cammy I have just read the trigger lives here serious interpreter lol
Janet, I hate to say this but you have to factor in the cost of the jars which are becoming ridiculous. The food you put in a jar it’s not worth the price of the Jared anymore that’s the problem. I hope you realize this.