If I may, I have some tips/suggestions for you! •If you run out of stovetop processing space, roast your tomatoes in a deep pan in your oven. •before blitzing pull off all the juice you can then process the juice. This will give you less reduction time for your sauce. •if you wanted to try again to remove seeds and skin you will have a more concentrated sauce. •the left over pulp can be freeze dried for thickening many dishes. Humbly yours, Margie
Or you can dehydrate the skins and grind them in a spice grinder to make tomato powder. I've been doing it since 2012. Just add to soup or whatever you want to have a tomato taste. I make celery and bell pepper powder too.
So glad y’all are making videos again! My boyfriend and I missed them! We just moved in to our mini farm this week!:) I want to make a root cellar like yours!
So the "Johnny Applesauce Maker" is also known as a Vitorio strainer and for soft fruits (tomatoes, grapes, berries) you don't have to cook them first before you put them through, only harder fruits/vegetables need to be cooked first. There are different screens for different berries and a screen for doing salsa. Great kid muscle help!! Interesting to note the taste difference between the Vitamix and the strainer. A good vote for buying a Vitamix!! If you pressure can tomato sauce instead of water bath canning you shouldn't need to use lemon juice. The only time you need to worry about acidity levels in canning is when you water bath can. You can safely pressure can meats and other vegetables and you wouldn't add lemon juice or acidity to those. Water bath canning for tomatoes is great for diced tomatoes, plain tomato sauce (no seasonings), whole tomatoes (peeled), and tomato relish. At some point it's great to invest in a second pressure canner so that you can keep one canner going while prepping the next bath. There are times I had two water bath canners going and my pressure canner all at the same time so that I could get our produce done. Lessons you learn after canning for almost 30 years! One year I canned approximately 1000 quarts of garden produce. We ate off of parts of it for two years! Granted, we had 9 kids still at home. Now that we're down to 5 I can anywhere from 200-500 quarts depending on what we need to restock that year. Always applesauce and apple butter, peaches and apple pie filling.... and jam. ALL. THE. JAMS. Thanks for bringing us into your farming adventure!
Wow....I'm impressed. I can't imagine canning that much food. I'm enjoying the process of preserving as much food as I can. I'm learing that I either need a larger stove or some type of additional burners so I can do several things at one time. Thanks for the input. :)
I just came to comment that we don’t need to cook the tomatoes first. We find that it works best when we cut the tomatoes into smaller pieces. So easy and much faster
I noticed on a couple of your videos that you tip your jars when taking them out of the canner…don’t tip them. At that point, they haven’t sealed yet and, when you tip them, food gets between the jar and lid. This can cause problems with sealing and siphoning. Take your jars out of the canner straight up and down. If the water on the lid bothers you, take a paper towel and touch the lids with it to absorb excess water…or just leave it to evaporate.
Tomato sauce whiteout doesn't need to be high pressure canned, when high pressure canning them do not require lemon juice. 10 lbs pressure is for elevation below 1000 ft sea level, 15 lbs pressure is for over 1000 ft.
Yes, you can! I actually did that this past summer when processing tomatoes. Here's the video: th-cam.com/video/uGJyZTWkR4s/w-d-xo.html&t That's how I'll be doing it from here on. You don't have to worry about getting burned while blending.
@@waardenburgfamilyfarm4764 I’ll watch it! Can’t wait to try this method. We usually use a mill like yours but this method won the taste test. I wonder if it will for us too. I like that it comes out thicker!
Thanks for the tip. I think I'll be doing that next year. I've given them to the chickens in the past, but having tomato powder on hand would be great. Thanks for watching!
Thank you for sharing your input on both items. Some people can't do the seeds and skins due to the high acidity in them. I'm kinda sad it has to be that way for me
Hello I am a new subscriber and this year was my first time having a small garden and canning. I must say I am loving canning. I love your video's. I was wondering if you have a recipe for your tomato soup?
We're so glad you found us. I gotta warn you....canning is addictive. The more I do, the more I want to do. :) This tomato soup, I just kind of threw things in until it tasted right. (salt, basil, oregano and a little chipotle chili powder.) Since it was not planned it wasn't an actual recipe.
Bless your heart..... your microwave is in a terrible location. If you're going to remove the original vent and replace it with a microwave..... you need to remove those upper cabinets. (Replace with a more appropriate cabinet) My husband is an engineer (military family) and every house we move into we have to correct the microwave placement.
I know... It's very annoying. 🫤 We've talked about moving it but we have two problems. 1. I can't figure out where else to put the microwave in my little farmhouse kitchen and 2. The walls in this part of the house are the original farmhouse walls and are VERY thick. We're nervous about how we would actually break through to be able to put a true vent to the outside. Maybe someday we'll be brave enough to tackle it, but for now I'll just have to work around it. Thanks for watching and understanding my frustrations. 🙂
If you suffer from inflammation then, the Apple sauce maker is the best option as it removes the skin and seeds that are the cause from the night shade family.
I followed the recipe in the New Ball Canning book and used the Italian spice blend. After I saw the sauce was too runny I simply added softened cream cheese to make it thicker and creamy. I also added diced tomatoes. We like our soup creamy and chunky. :)
@@waardenburgfamilyfarm4764 thank you for the reply / i fig use flour lol/ new to canning / after 4 years yet to get a decent crop / 800 worth of bkack dirt better help
I had read that, but we've never tasted any bitterness. We both like the taste of the blended ones better than the ones put through the Johnny Applesauce maker. I think homemade sauce is better than store-bought no matter which way you make it. Thanks for watching!
Thanks for watching. We've really been working our sound in the videos and the later ones are better. We're better farmers than we are videographers---sorry.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
If I may, I have some tips/suggestions for you!
•If you run out of stovetop processing space, roast your tomatoes in a deep pan in your oven.
•before blitzing pull off all the juice you can then process the juice. This will give you less reduction time for your sauce.
•if you wanted to try again to remove seeds and skin you will have a more concentrated sauce.
•the left over pulp can be freeze dried for thickening many dishes. Humbly yours, Margie
I love the idea of freeze drying.... Hadn't thought of that. It would be handy to put in all kinds of things.
Or you can dehydrate the skins and grind them in a spice grinder to make tomato powder. I've been doing it since 2012. Just add to soup or whatever you want to have a tomato taste. I make celery and bell pepper powder too.
So glad y’all are making videos again! My boyfriend and I missed them! We just moved in to our mini farm this week!:) I want to make a root cellar like yours!
It sounds like you are starting an adventure.... How exiting! We've had fun learning all kinds of new things.
Hello! I just came across your channel and I love it! Great energy! Lovely home and garden!
So the "Johnny Applesauce Maker" is also known as a Vitorio strainer and for soft fruits (tomatoes, grapes, berries) you don't have to cook them first before you put them through, only harder fruits/vegetables need to be cooked first. There are different screens for different berries and a screen for doing salsa. Great kid muscle help!!
Interesting to note the taste difference between the Vitamix and the strainer. A good vote for buying a Vitamix!!
If you pressure can tomato sauce instead of water bath canning you shouldn't need to use lemon juice. The only time you need to worry about acidity levels in canning is when you water bath can. You can safely pressure can meats and other vegetables and you wouldn't add lemon juice or acidity to those.
Water bath canning for tomatoes is great for diced tomatoes, plain tomato sauce (no seasonings), whole tomatoes (peeled), and tomato relish.
At some point it's great to invest in a second pressure canner so that you can keep one canner going while prepping the next bath. There are times I had two water bath canners going and my pressure canner all at the same time so that I could get our produce done.
Lessons you learn after canning for almost 30 years! One year I canned approximately 1000 quarts of garden produce. We ate off of parts of it for two years! Granted, we had 9 kids still at home. Now that we're down to 5 I can anywhere from 200-500 quarts depending on what we need to restock that year. Always applesauce and apple butter, peaches and apple pie filling.... and jam. ALL. THE. JAMS.
Thanks for bringing us into your farming adventure!
Wow....I'm impressed. I can't imagine canning that much food. I'm enjoying the process of preserving as much food as I can. I'm learing that I either need a larger stove or some type of additional burners so I can do several things at one time. Thanks for the input. :)
I just came to comment that we don’t need to cook the tomatoes first. We find that it works best when we cut the tomatoes into smaller pieces. So easy and much faster
I noticed on a couple of your videos that you tip your jars when taking them out of the canner…don’t tip them. At that point, they haven’t sealed yet and, when you tip them, food gets between the jar and lid. This can cause problems with sealing and siphoning.
Take your jars out of the canner straight up and down. If the water on the lid bothers you, take a paper towel and touch the lids with it to absorb excess water…or just leave it to evaporate.
I never heard that before, but it does make sense. Thanks for the tip.... I'll be lifting them straight out from now on. Thanks! 🙂
Great video
Thanks!!!
Awww, you are both adorable, love your videos! :)
Tomato sauce whiteout doesn't need to be high pressure canned, when high pressure canning them do not require lemon juice. 10 lbs pressure is for elevation below 1000 ft sea level, 15 lbs pressure is for over 1000 ft.
Thanks for watching. I've learned new things everytime I can and welcome advice from more experienced canners. Thanks!
I love the vitamin idea. I’m wondering if it’s possible to run them through the blender without cooking it first
Yes, you can! I actually did that this past summer when processing tomatoes. Here's the video: th-cam.com/video/uGJyZTWkR4s/w-d-xo.html&t That's how I'll be doing it from here on. You don't have to worry about getting burned while blending.
@@waardenburgfamilyfarm4764 I’ll watch it! Can’t wait to try this method. We usually use a mill like yours but this method won the taste test. I wonder if it will for us too. I like that it comes out thicker!
🙂 Save those skins for the dehydrator so you can grind them down for tomato powder, it is awesome to use in soups and stews and so many other things.
Thanks for the tip. I think I'll be doing that next year. I've given them to the chickens in the past, but having tomato powder on hand would be great. Thanks for watching!
Thank you so much for this video! Which model Vita Mix have?
Hi Norma, Thanks for watching. My Vita Mix is a Professional Series 750. (at least that's what it says on the front? )
@@waardenburgfamilyfarm4764 Great! Thank you!
I use the vitamix too!
The vitamix is amazing. I've used it a lot for at least 6 years and it's holding up wonderfully.
❤
Thank you for sharing your input on both items. Some people can't do the seeds and skins due to the high acidity in them. I'm kinda sad it has to be that way for me
Oh, that is a shame. So far everyone in our family has been able to tolerate them. I guess i don't realize how fortunate we are.
Hello I am a new subscriber and this year was my first time having a small garden and canning. I must say I am loving canning. I love your video's. I was wondering if you have a recipe for your tomato soup?
We're so glad you found us. I gotta warn you....canning is addictive. The more I do, the more I want to do. :) This tomato soup, I just kind of threw things in until it tasted right. (salt, basil, oregano and a little chipotle chili powder.) Since it was not planned it wasn't an actual recipe.
@@waardenburgfamilyfarm4764 thank you so much for giving me an idea of what to put in it. I will be trying to make some.
This reminds me of the days when my mom canned vegetables and we waited for the kids to pop. Rest in peace Mom.
Which model Vitamix do you use?
We have a Professional Series 750. We're very happy with it and we use it pretty heavily.
Bless your heart..... your microwave is in a terrible location. If you're going to remove the original vent and replace it with a microwave..... you need to remove those upper cabinets. (Replace with a more appropriate cabinet) My husband is an engineer (military family) and every house we move into we have to correct the microwave placement.
I know... It's very annoying. 🫤 We've talked about moving it but we have two problems. 1. I can't figure out where else to put the microwave in my little farmhouse kitchen and 2. The walls in this part of the house are the original farmhouse walls and are VERY thick. We're nervous about how we would actually break through to be able to put a true vent to the outside. Maybe someday we'll be brave enough to tackle it, but for now I'll just have to work around it. Thanks for watching and understanding my frustrations. 🙂
My husband gets after me for wandering around the house and garden in bare feet.
I'll still always be barefoot in the house, but I try to wear shoes more outside.....not always faithful on that one. :) Thanks for watching!
If you suffer from inflammation then, the Apple sauce maker is the best option as it removes the skin and seeds that are the cause from the night shade family.
I never knew that. I'll keep that in mind.
ingredients for tomato soup?
I followed the recipe in the New Ball Canning book and used the Italian spice blend. After I saw the sauce was too runny I simply added softened cream cheese to make it thicker and creamy. I also added diced tomatoes. We like our soup creamy and chunky. :)
@@waardenburgfamilyfarm4764 thank you for the reply / i fig use flour lol/ new to canning / after 4 years yet to get a decent crop / 800 worth of bkack dirt better help
The seeds are bitter.
I had read that, but we've never tasted any bitterness. We both like the taste of the blended ones better than the ones put through the Johnny Applesauce maker. I think homemade sauce is better than store-bought no matter which way you make it. Thanks for watching!
Love the video, but the screeching audio makes it almost unwatchable...
Thanks for watching. We've really been working our sound in the videos and the later ones are better. We're better farmers than we are videographers---sorry.