WOW! Looks delicious. My grandma used to make canned tomato juice. It was so delicious. She would give me a few jars because she knew I loved it. I was just a teenager. This makes me want to make some. I have that steamer/juicer , but I have not used it. Great video!
Awesome demonstration of the many uses of a steamer/juicer Kaye! I wonder if certain varieties of heirlooms would produce more juice if you knew that was what you wanted to use them for. Love to make Bloody Mary's with lots of spices, garlic and jalapenos. Just might need to get a steamer now you showed us how easy they are to work with. Have a blessed weekend and stay safe..
Ooh good to know and recall about those grapes. I have a prolific 40 yr. old plus, grape vine of red seeded grapes loaded still with fruit. I will have only a handful of my Early Girl tomatoes (late but hey better late than not at all). Thanks for the recommendation on this type of juicer.
Great video! Love those heirlooms! And, I love that steamer/juicer. You truly are one woman show! 😂 You really work hard. And I envy you getting Muscadine grapes! So, so good for you. And really high in ellagic acid. BTW, I really liked your videos on Wild Lettuce. Thank you very much, Miss Kaye.
Hey Kaye Sweetheart ❤️ I sure did Enjoy watching this Awesome video!!! Thank you so very much for sharing this with us ❤ We Love you so very much ❤️ Have A Beautiful Blessed Peaceful Evening ❤️ GOD IS SO GOOD ❤
You are so welcome! Please see my community page post from last night! 12 more quarts, for a total of 18 preserved. The juice I made in this video I am drinking fresh from the frig. I really enjoy this process.
Cool video, loved watching the steaming!! Never heard of steaming!! Always enjoy. Have you been able to visit your mom lately? Hugs and a kiss to her. This oppressive heat has made me physically ill!! Hate what they are doing to us!! Much love and Hod bless🥰🥰
I take my tomatoes and place them in a short open box to ripen them on my kitchen counter. Place a banana or apple inside the box with you tomatoes to ripen them faster. I find a banana ripens the tomatoes quicker then an apple.
Great video ms. Kaye. Your tomato harvest is gorgeous considering this crazy weather. Mine are rotting on the vines. I managed six pints of salsa and we ate a few. Time to get them pulled out! Luckily I have some suckers I pulled off them (I love jet stars)coming in for a little late crop. I looooove the steamer❤
Love your idea for the left over tomato pulp. I have a granite wear steamer that I use. Never have done any preserving of the pulp but I will now. . Waste not want not.
This year, I planted a Shelby paste tomato. It is prolific and it is great for slicing, roasting, or stewing. I also grew Red Snapper and Hossinator. Red Snapper was a great performer but, Hossinator tastes better.
Nice technique but I find it is so easy to put in a Nesco roaster to get the tomatoes mushy then dump them in a colander and pistal. Then put them in a fine mesh strainer to eliminate the seeds. Then jar then can.
@@Latebloomershow I use the 18 qt Nesco. It works like a dream!!! I collect tomatoes and put cut them up skins and all in a gal freezer bag. 5 lb bags. Once I have 20 lbs that will fill the 18 qt Nesco. Then I need to decide if I'm making marinara or juice. If I am making marinara then I use my inversion blender to blend the skins right in with the sauce. (helps thicken) then I keep roaster on low over night and add my green peppers and garlic and onion and whatever italian spices. Then jar up and can. It is a two day process. But the Nesco does all the work.
@@Latebloomershow If you want tomato juice just put in 18 qt roaster. Mash once all mushy and juicy. Then put it through the colandar (cone style with Pestle.) Then to really just get the juice strain that juice through a fine mesh strainer. Ohhh so good too.
I just cleaned out my freezer of all the fruit I had stored up since 2020 (when the world went crazy) and I am just making some fruit juice with it. I love knowing i can make tomato juice with it too. So much easier then the way I was doing it before. Also like you, I save the left overs and make tomato power in my dehydrated for soups, stews and even some Rubs for meats. Waste nothing if you can :)
Kaye…you need a pig and chickens….I’d love to see you with those….the pig eat everything you don’t want or use up in cooking. But definitely….get some chickens….it would be fun! You’d be good at it
I did another 12 quarts and water bath canned, for a total of 18. I'd like to have one quart a week for the year till I get another harvest! Don't know if I will have enough tomatoes.
That's the first thing I run out of.. I use a ton of tomato sauce, diced tomatoes and tomato juice too. Fun fact, all the men in this area can, too. Some can can anything. But all know how to can tomato juice and deer meat. They all can tomato juice to drink with their beers, or what you guys know of as a "Redeye". Kaye, I'm going to send you some heirloom seeds later on when I get them. But I was wondering if you've grown the Jamestown Globe tomatoes? It's a new one for me this year, and of all the varieties I'm growing, they are a really nice surprise. They're perfectly shaped, big round smooth beautiful tomatoes. The plants are resistant to disease and produce a lot! Has anyone else grown them, and if so, am I just having beginner's luck? Or do you guys have good luck with them too?
Never heard of it! Is it an indeterminate? I'm definitely going to try some varieties next year that are disease resistant. So send me some of those, too, ok? Yes, I think it is very sexy when men know how to can and do it! They are taking their roles as providers seriously! (Instead of wasting countless hours you can never get back watching sports on TV).
I've been using mine for 4 years. After the juice starts flowing I take the clamp off and let it run into stock pot then ladle into jars when done. . The clamp and hose is to hot for me to fiddle with.
I just foun dout today that the yellow on tomatoes is sunburn. I have that on mine and it is from taking off too many suckers. If you remove to many suckers the fruit gets sunburned.
I did that the first year. This is not sunburn as I didn't prune at all this year. The HH's have early blight, the Tie Dye has late blight and the rest is a combo. Too much rain.
@@Latebloomershow Hi Kaye...you had me second guessing myself about the green or yellow shouldered tomatoes. Sorry hun you are wrong. It is too much heat and sun. In the South you should plant your tomatoes on an eastern side of a building where they get sun but also some shade. Temps above 72-75 inhibit licopene production. So in essence Too much heat and humidity and not enough shade for your tomatoes. It has nothing to do with too much water. Too much water causes splitting of the fruit. It also mentioned to add more potassium to your soil. I had the same problem this year so I will be pruning less and adding more potassium. Hope this helps us.
Thanks for this video! I have been wanting to try this. I was wondering what temperature you kept your stove burner at to do this process. Also, how much water did you put in the bottom? Did you have to add water during the process?
I had it higher till it started to boil. I have electric, so you will need to adjust so it stays at a medium boil, as you would adjust for deep water canning, to keep that boil. I filled as far as it allows, and it ran out. So, yes, you have to add, which is tricky to get those heavy pans off, so you can add water, but twice I let it go dry and then it is hard on the stainless and cleaning is a chore. You will know immediately when it goes dry as you won't hear it steaming. LMK how it goes! I did another 12 quarts last night. See my community page post today. Blessings!
Can You tell me, is it true that making juices this way- by steamer, give you lighter color of juice? I just bought beetroot-apple-carrot juice made this way, and color of juice is very light, so I think there is water added perhaps...
No, I doubt if water was added. What happens with this is, depending on how much fruit you are steaming, the first half gallon is mostly the condensed steam and by the time you get to the end you are using the potato masher to get all the liquid and juice is darker and can't see through it. It will settle in the fridge and just shake it up. My advice is to use a gallon jug for ALL the juice, THEN (use gloves as that jar will be HOT!) stir it well, then pour into your smaller jars to process or put in fridge. That way you have the same consistency. I'm sure the producer of the juice does not have the time to do this.
Find the steamer through my Amazon Storefront! www.amazon.com/shop/latebloomershow
Tip: A pair of garden gloves where the palm and fingers are coated with neoprene work wonders when canning / steaming. 😊😊
I need a clean pair!
I'm so glad you are using your steam/juicer easy way to preserve those tomatoes!
WOW! Looks delicious. My grandma used to make canned tomato juice. It was so delicious. She would give me a few jars because she knew I loved it. I was just a teenager. This makes me want to make some. I have that steamer/juicer , but I have not used it. Great video!
Try it! I think you will enjoy it.
Awesome demonstration of the many uses of a steamer/juicer Kaye! I wonder if certain varieties of heirlooms would produce more juice if you knew that was what you wanted to use them for. Love to make Bloody Mary's with lots of spices, garlic and jalapenos. Just might need to get a steamer now you showed us how easy they are to work with. Have a blessed weekend and stay safe..
Ooh good to know and recall about those grapes. I have a prolific 40 yr. old plus, grape vine of red seeded grapes loaded still with fruit. I will have only a handful of my Early Girl tomatoes (late but hey better late than not at all). Thanks for the recommendation on this type of juicer.
Great video! Love those heirlooms! And, I love that steamer/juicer. You truly are one woman show! 😂 You really work hard.
And I envy you getting Muscadine grapes! So, so good for you. And really high in ellagic acid.
BTW, I really liked your videos on Wild Lettuce.
Thank you very much, Miss Kaye.
Hey Kaye Sweetheart ❤️ I sure did Enjoy watching this Awesome video!!! Thank you so very much for sharing this with us ❤ We Love you so very much ❤️ Have A Beautiful Blessed Peaceful Evening ❤️ GOD IS SO GOOD ❤
Yes, God is so Good!
That looks delicious!! Fresh juice is so good
It was!
I use tomatoes whenever I cook. I have started eating a lot of steamed veggies of late.
Looking good, Girlfriend! I'll bet that juice has amazing flavor, too! Great to drink or use as a soup base. Yum!
Beautiful tomato’s! Learning something new Thanks Kaye !
That’s interesting. I use a pint to quart of tomatoes or sauce every week of the year!🍅👏
Never saw this before. Thank you Kaye for this tutorial. Love it! ✨💖✨
You are so welcome! Please see my community page post from last night! 12 more quarts, for a total of 18 preserved. The juice I made in this video I am drinking fresh from the frig. I really enjoy this process.
I just ate my first tomato from my survival garden, it was wonderful.
How exciting!!!
Interesting video about steam tomato juice. Thanks
Cool video, loved watching the steaming!! Never heard of steaming!! Always enjoy. Have you been able to visit your mom lately? Hugs and a kiss to her. This oppressive heat has made me physically ill!! Hate what they are doing to us!! Much love and Hod bless🥰🥰
Oh, I hope you get some cool weather and feel better soon!
I take my tomatoes and place them in a short open box to ripen them on my kitchen counter. Place a banana or apple inside the box with you tomatoes to ripen them faster. I find a banana ripens the tomatoes quicker then an apple.
Great video ms. Kaye. Your tomato harvest is gorgeous considering this crazy weather. Mine are rotting on the vines. I managed six pints of salsa and we ate a few. Time to get them pulled out! Luckily I have some suckers I pulled off them (I love jet stars)coming in for a little late crop. I looooove the steamer❤
That little tea pot is so pretty.
Looks so good! The steamer makes it look so easy! 😊
This was a great idea, im bursting with tomatoes, thanks for showing this and for showing the dehydrating as well.
You are so welcome! I ground the dehydrated paste into powder. Check out my community page post.
Oh wow. This is great. Thanks Kaye.
Love your idea for the left over tomato pulp. I have a granite wear steamer that I use. Never have done any preserving of the pulp but I will now. . Waste not want not.
I’m just about to post a photo, look for it!
This year, I planted a Shelby paste tomato. It is prolific and it is great for slicing, roasting, or stewing. I also grew Red Snapper and Hossinator. Red Snapper was a great performer but, Hossinator tastes better.
Never done any of those.
Yes I only grow small tomatoes so you are always picking them vs waiting forever for a big one and a squirrel eats it right before you pick it 😅
Awesome Kaye!🤗 I’ve never seen this method to juice Thank you
You are so welcome
I enjoyed your video. Happy harvest
Nice technique but I find it is so easy to put in a Nesco roaster to get the tomatoes mushy then dump them in a colander and pistal. Then put them in a fine mesh strainer to eliminate the seeds. Then jar then can.
But the skins? I don't have a Nesco, but I have a slow cooker.
@@Latebloomershow I use the 18 qt Nesco. It works like a dream!!! I collect tomatoes and put cut them up skins and all in a gal freezer bag. 5 lb bags. Once I have 20 lbs that will fill the 18 qt Nesco. Then I need to decide if I'm making marinara or juice. If I am making marinara then I use my inversion blender to blend the skins right in with the sauce. (helps thicken) then I keep roaster on low over night and add my green peppers and garlic and onion and whatever italian spices. Then jar up and can. It is a two day process. But the Nesco does all the work.
@@Latebloomershow If you want tomato juice just put in 18 qt roaster. Mash once all mushy and juicy. Then put it through the colandar (cone style with Pestle.) Then to really just get the juice strain that juice through a fine mesh strainer. Ohhh so good too.
That's a super cool set up you got there.
❤❤❤ great idea. But a lot of work. ❤❤❤
Everything is, it seems.
it looks great!!! but, it is going to taste better! enjoyed video. be safe.
I just cleaned out my freezer of all the fruit I had stored up since 2020 (when the world went crazy) and I am just making some fruit juice with it. I love knowing i can make tomato juice with it too. So much easier then the way I was doing it before. Also like you, I save the left overs and make tomato power in my dehydrated for soups, stews and even some Rubs for meats. Waste nothing if you can :)
Kaye…you need a pig and chickens….I’d love to see you with those….the pig eat everything you don’t want or use up in cooking. But definitely….get some chickens….it would be fun! You’d be good at it
Awesome!
Thanks!
Thanks, Kaye, for the instructions.
I definitely plan on doing this next year!
I did another 12 quarts and water bath canned, for a total of 18. I'd like to have one quart a week for the year till I get another harvest! Don't know if I will have enough tomatoes.
That's the first thing I run out of.. I use a ton of tomato sauce, diced tomatoes and tomato juice too. Fun fact, all the men in this area can, too. Some can can anything. But all know how to can tomato juice and deer meat. They all can tomato juice to drink with their beers, or what you guys know of as a "Redeye". Kaye, I'm going to send you some heirloom seeds later on when I get them. But I was wondering if you've grown the Jamestown Globe tomatoes? It's a new one for me this year, and of all the varieties I'm growing, they are a really nice surprise. They're perfectly shaped, big round smooth beautiful tomatoes. The plants are resistant to disease and produce a lot! Has anyone else grown them, and if so, am I just having beginner's luck? Or do you guys have good luck with them too?
Never heard of it! Is it an indeterminate? I'm definitely going to try some varieties next year that are disease resistant. So send me some of those, too, ok? Yes, I think it is very sexy when men know how to can and do it! They are taking their roles as providers seriously! (Instead of wasting countless hours you can never get back watching sports on TV).
Kaye, can I make tomato soup ftom the steam juice?
I've been using mine for 4 years. After the juice starts flowing I take the clamp off and let it run into stock pot then ladle into jars when done. . The clamp and hose is to hot for me to fiddle with.
that is a great idea!
I just foun dout today that the yellow on tomatoes is sunburn. I have that on mine and it is from taking off too many suckers. If you remove to many suckers the fruit gets sunburned.
I did that the first year. This is not sunburn as I didn't prune at all this year. The HH's have early blight, the Tie Dye has late blight and the rest is a combo. Too much rain.
@@Latebloomershow Hi Kaye...you had me second guessing myself about the green or yellow shouldered tomatoes. Sorry hun you are wrong. It is too much heat and sun. In the South you should plant your tomatoes on an eastern side of a building where they get sun but also some shade. Temps above 72-75 inhibit licopene production. So in essence Too much heat and humidity and not enough shade for your tomatoes. It has nothing to do with too much water. Too much water causes splitting of the fruit. It also mentioned to add more potassium to your soil. I had the same problem this year so I will be pruning less and adding more potassium. Hope this helps us.
Post an Amazon link for the juicer.
Thanks!
Thanks for this video! I have been wanting to try this. I was wondering what temperature you kept your stove burner at to do this process. Also, how much water did you put in the bottom? Did you have to add water during the process?
I had it higher till it started to boil. I have electric, so you will need to adjust so it stays at a medium boil, as you would adjust for deep water canning, to keep that boil. I filled as far as it allows, and it ran out. So, yes, you have to add, which is tricky to get those heavy pans off, so you can add water, but twice I let it go dry and then it is hard on the stainless and cleaning is a chore. You will know immediately when it goes dry as you won't hear it steaming. LMK how it goes! I did another 12 quarts last night. See my community page post today. Blessings!
I can tomato juice and make homemade bloody marys and chili. I also make my own spaghetti sauce and sloppy joe.
I wish I could have one of your Bloody Mary's right now!
Can You tell me, is it true that making juices this way- by steamer, give you lighter color of juice? I just bought beetroot-apple-carrot juice made this way, and color of juice is very light, so I think there is water added perhaps...
No, I doubt if water was added. What happens with this is, depending on how much fruit you are steaming, the first half gallon is mostly the condensed steam and by the time you get to the end you are using the potato masher to get all the liquid and juice is darker and can't see through it. It will settle in the fridge and just shake it up. My advice is to use a gallon jug for ALL the juice, THEN (use gloves as that jar will be HOT!) stir it well, then pour into your smaller jars to process or put in fridge. That way you have the same consistency. I'm sure the producer of the juice does not have the time to do this.