Canning tomatoes has never been easier with my easy step-by-step how-to instructions, including recipes and video. Once you …
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Canning Tomatoes Like My Italian Grandma Used to Do It!
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Beautiful stove…and how can anyone go wrong with Grandma's recipe. Thanks for sharing.
will a regular, non separating jar lid work or must it be a separate lid and ring ?
You can add citric acid for safety and adds no taste
use citric acid vs lemon juice . does not alter flavor
Can I keep the peels on??
Your Italian grandmother didn't tell you to leave all those seeds in. I call BS…
I think the reason it is recommended to use the lemon juice (or citric acid) is that many "modern" tomato varieties have been bred to be less acidic and more sweet (to appease the modern sweet tooth). Without adding something acidic the risk of not killing botulism and other bacteria can increase. That is what I have heard. We add lemon juice when canning tomatoes (and no sugar) and do not find any unfavorable flavor issues.
Tomato varieties can really vary in acidity and sugars and so testing for acidity is a wise preventative of deadly botulism – not worth dying. Botulism grows in a no oxygen environment which is why the acid level is so important. Better safe than sorry.
Hi,
Thanks for your video. May I ask that if you're sauce is cold (like a day old) can you still can it or is it too late?
Thank you 😊
Such a helpful video! Thank you for taking this down to a beginner level. I think I can do it. I have everything, including Citric acid to can these GORGEOUS Romas I have! There’s nothing better than fresh tomatoes, out of your own garden. The taste is amazing. Thank you for preparing this content and pushing it out. 😚
How many hours of boiling tomato
The dishwasher sanitizes, and the tomatoe is scolding hot and boiling, so no need to "sterilize" the jars and lids in a pot of water.
Would love to see a canned medley. Fruit or veggies would be great.
I'm so glad I don't have to add the lemon juice or citric acid. I have San Marzano tomatoes and my understanding is that the best tomatoes commercially canned, do not contain either of those.
Add a teaspoon of salt to the tomatoes
Too much government bullshit nice video though
You are making too much work for yourself. Cut the stems out of the tomatoes and half them, (skin and all) chop them – I use a chopper (by Gorilla), and throw em in pot. Cook the tomatoes down until all of the water has evaporated or cook for a shorter time and pour off the juice. Add a teaspoon of sugar and some Italian seasoning toward the end of cooking. I use a hand blender at the end ; you don't see a seed or any tomato skin – anywhere. It is thick and yummy. No blanching, no ice water, now peeling… easy peasy.
Need to strain those seeds.
Where do you get a big enough rack for the bottom of the pots?
I don’t think you get how pressure works since the pop is from a vacuum. That’s the air leaving. Pressure leaving as oxygen leaves.
Great video! Thanks for sharing your canning tips. 👍🙏
Finally someone telling me I don't have to add lemon juice. It absolutely changes the flavor so I wasn't going to do them this year after I wasn't happy with last years! Thanks!
Can I use just the air sealer?
Thanks for showing your real garden tomatoes with blemishes and cracks I am so over the videos with these perfect tomatoes that are so perfect so not real life!
Great video. Harvested about 15 lbs of tomatoes this week and about to can them, first time ever! Your instructions are clear and simple!! Question, is the peeling of the tomatoes necessary? There is also flavour in the skin. Nothing but good soil and water was served for my tomatoes.
This is how mom did her juice but I’d rather just can the whole thing , she never added anything but a little salt then when she cooked them put the amount of sugar in that she wanted
Sweet Jesus. That looks like a Guardian service pot. Wonderful and old and rare.
If you add sugar you are making the lemon juice inactive..right? And that can mess with your acidity. I add sugar when i use them.
Fantastic video. Thank you kindly.
Never added lemon. And it's worked for decades for me like legit I've found old jars from like 2008 and used them, damn good. Must have been the year I had fresh sweet basil cause it was very sweet compared to later batches
Lucky sob. The past several years mine have been destroyed between sun, squirrels, birds, and bunnies
You didn’t say if the lid should be on or off as you simmer them. I kept the lid on and now I’m thinking that perhaps it should have been with the lid off ? Looking back at your video it would appear that there is a ring around the inside of your pot that indicates evaporation may have taken place by as much as an inch and a half or so so now I’m thinking I should have left the lid off. Well, damn, I hope that if I continue cooking the tomatoes longer to reduce some of the liquid that it doesn’t harm the flavor?
Your mars are a tad over filled….
Im sorry to be negative, but this content made my eyes bleed. So many mistakes and bad practices…not to mention inefficiencies. Your grandma must be rotating as a ventilator in her grave.
Can you reuse the jar and both parts of the lids?