Canning tomatoes has never been easier with my easy step-by-step how-to instructions, including recipes and video. Once you …
source
Canning Tomatoes Like My Italian Grandma Used to Do It!
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
All i see is a massive electric bill
I cut all my tomatoes Some were green now what? I forgot about the ripe part ugh!
@ChefBillyParisi can this same process be used for yellow tomatoes?? I love your videos. I have already canned the red ones the way you taught!
Boiling the rings is completely unnecessary you don't need to do that to the lids either
1. I just use a potato peeler to remove the skins. Quick for me and avoids all those extra steps.
2. I use citric acid instead of lemon juice. Avoids altering the flavor. 1/4 tsp per pint, 1/2 tsp per quart.
3. Some recommend adding salt for flavor. 1/2 tsp per pint, 1 tsp per quart. BUT … do NOT use table salt; the additives cause cloudiness. Use canning salt (preferred) or sea salt as an alternative.
Canned tomatoes are the best! Can I offer some advice though? Always add the lemon juice. The acid level is KEY in preventing botulism. Tomatoes nowadays are bred with lower acidity levels. You don't always know the acid level of your tomatoes, so better safe than sorry. Also, ALWAYS process the jars. Just putting hot food in a jar isn't enough, even if that lid "pops." Canning is fun and a great way to preserve your harvest, but should always be done safely.
Why wash the rings? It just encourages rust and you no longer need to boil the lids.
Thank you!
I just harvested our first tomatoes and came across this video. This is my first time canning tomatoes so this video was so helful, thank you & God bless!👍🤗🥰
I love the Simplicity of your Video! We used Citric Acid to our Tomatoes. Do you feel it changes the Taste?
I see people after there hot in a roaster and skimming the water and juice off putting them in a blender skin and all, it looked pretty good.
Great video. I remove the stem end after the tomatoes are skinned. You loose less juice.
Should you throw out the core ?
One can use a ph strip to double check the acid, don't just guess if there is enough acid.
A high acid level (pH of 4.6 or less) prevents the growth of Clostridium botulinum bacteria which causes botulism.
I sterilize my jars in the oven.
Tomatoes can be peeled without boiling and bathing them people ………………
Thank you for making it easy and stress free video! I’ve watched others and people were talking about botulism, and that I shouldn’t use fresh lemon only bottled etc. I almost gave up on canning until I saw your video!
I assume the dishwasher has a sterilize setting why do you have to sterilize again?
Thank you for this episode. What kind of tomatoes were those? They look like heirlooms, which are my favorites.
I’ve built two raised veg beds and was going to plant tomatoes. I’m here in central Florida. Thank you again
tht ws the best intro for beginer. I didnt see you using spices in the suce thou? ty
How are you not on the Food Network, or the Cooking Channel?😳 Don’t get me wrong, you’re crushing it here. You definitely don’t appear to be hurting. Recording studio kitchen, bomber equipment, restaurant. Sorry, I meant that as a compliment. I watch your videos orders of magnitude more than I watch either of those channels anyway 😆
Such an informational video. Thank you so much!!
Homegrown tomatoes are the best 🎀👍