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Acidifying Your Tomatoes for Canning
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- čas přidán 4. 09. 2020
- Hi Guys! Welcome back to The Kneady Homesteader Channel where today we are talking about acidifying tomatoes for both water bath AND pressure canning.
Here are some resources for you to check out:
The National Center for Home Food Preservation:
nchfp.uga.edu/...
Complete Guide to Home Canning Book by USDA:
amzn.to/2ZcftCv
My Video Canning Roasted Tomatoes:
• Canning Roasted Tomato...
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I just want to tell you how much I appreciate how responsible and caring you are. I can trust you. 💞💞💞
that means so much to me. thank you!🥰
When ever im in a moody mood, I jump on to watch one of your videos. Your happy little face make me smile.
It also preserves the bright color...
Thanks so much for sharing. I’ve canned for 35 years and always review my canning book for the details. My mom always did the same and still does as well. Safety first for sure! Plus after all the time and effort why would you want to miss a step. God bless!!! ❤️
right? canning is a labor of love! I try to take no risks with it. 😆
The Kneady Homesteader I like that. It is a labor of love. Absolutely! Plus I didn’t know the nutritional value is higher with pressure canning. Makes sense with less time on the heat.
Thanks for addressing this Heather!
thanks Michele 💋💋💋💋
Love this Heather. Just used your link to purchase the USDA guidelines. Have been canning for about a year now, using the Ball canning books and others, and want to do it safely. I am just getting ready to start canning tomatoes for the season and this is invaluable advice. Thank you! You are such a blessing 🥰
how exciting! 😆👏🏻👏🏻👏🏻 Happy Canning!!!!
Thank you for this!! I recently saw a very well known CZcamsr, with a huge following, post on instagram about canning tomatoes in a waterbath, and used no added acid. When people commented, they claimed they weren't telling people how to do it, and that's how they've always done it 🙄 It seems so irresponsible to me, so I greatly appreciate you always putting out the best, and safest, information!! ♥️
I agree, the ball book even says to add it even when pressure canning.
Hi Heather!! Idk if you will ever see this but I’m new to your channel and canning , I guess I’ve been watching about 2 months now, And you have truly inspired me!! ❤️❤️ I’m going to be a canner!!! Yayyyy I’m so excited! The elders in my family that I’m close to doesn’t can but it’s something I’ve always been so interested in!! And now due to you and you’re cute smiling face and just having that trust in you that I’m learning from someone who won’t lead me wrong is all I needed to start my journey!! It’s more costly than I expected to start so I buying a little at a time but I’m getting there lol ! I want to tell you all this because I see your passion in your videos and I want you to know that even though you’re situation is preventing you from doing what makes you happy, that maybe it can give you some peace in knowing that you are still inspiring all of us newbies!!! Stay strong beautiful lady! Keep smiling! And God bless you & your family!!
Blessing from a small town girl in NC ❤️❤️❤️
Thank you, Heather ! I have noticed how careful you are on your canning videos, and I appreciate it so much. I'm new to all of this .😊
very careful, very clean, and I really do can with love in my heart. I don't do it to get it done. I do it because I really enjoy it. I think you can always tell when someone has joy in canning and when they don't. Every jar I want to be beautiful, taste delicious, feel the love that went into it. Cooking, canning, baking....it really is a love language! hahaha Happy Canning, Sis!!!!! Enjoy the ride!
Thanks for putting this video out. When one digs into the NCHFP website, they have so many great blog posts and technical papers. I am a food nerd and I have found them to be extremely helpful
Heather, very very interesting to know especially from the reliable book you have. 👍👍🍅🍅🍅🍅
thanks Rosemary. ❤️
You ways come back and clarify any questions. I love that about your videos. Prayers and love. 🙏❤
Binge watching and liking to help! 💪
And just like that, you made so much sense 😘
Continuing to watch your playlist.
And that’s why you’re the Queen! Great info to share.
Makes perfect sense. Esp with the lower acid variety of tomato.
Thank you Heather...you are always watching out for others, thank you so much for caring.
i really do try to be as helpful as I can. I want everyone to have fun and enjoy the canning process with as little stress as possible. I can not tell you how many new canners are scared to eat their own home canned food. 😆 I used to be one of the! 🤣
Great information as always.. thanks for doing the research! A lot of people put out information without taking time to gather all the information.. but I know I can always count on your diligence. 🥰👍
I have found when heating up my tomato sauce to eat (not canning) if you add 1/8 tsp of baking soda to your sauce it will cut the acidity back a lot. I don't like heavily acidic tomato sauce but you need the acidity for safe canning. So I just remember to add my baking soda to my sauce when making dinner with it and that makes it taste the way I like it.
Wow! My esophagus thanks you for that tremendously helpful hint.
Ty for this video!! Im new to canning & had no idea i should pressure can my tomatoes. I did buy the citric acid! Thank you for helping us newbies so we can be safe! 💗🙏🏼
Thank you for sharing this. This is a great refresher! Thank you Heather! 💛
You are so welcome!🥹♥️
Prayers sent.
I waterbath all my tomatoes and add citric acid. They look better, taste better and I believe last longer. I have tomatoes that are four years and that will be the longest I’ll keep them. It does up the acidity taste but sugar or seasonings work for that. Thank you for the roasted tomato idea for next year!
Thank you, Heather for all the information.
Just wanted to tell you I canned up your chili beans recipe in quarts. I use them to make refined beans for huevos rancheros I shake the jar, drain the beans into a bowl then fry up, adding a little juice as necessary. Hated to discard all that seasoned juice. So I sautéd a small amount of chopped onions and peppers added the bean juice and a small amount of tomato powder. It was thin so I smashed a few beans to thicken. Made a nice rancheros sauce to top off the eggs. Not authentic ranchero sauce but a tasty substitute and no waste. Love your bean recipe. Thanks
Praying for you and your family.
I just ordered 2 canning books and the wait 4delivery is driving me batty.😳
I love all of your canning videos. Thanks so much for sharing your method and advice. Someday I hope to be able to can.
The book is worth so much. Right, Heather? This book is fabulous, tested and approved methods. It's priceless information. Thanks for setting everyone straight. xoxo
I have been canning a Long time and am so grateful you addressed this issue! thank you
Your bright Smile and Hypnotic butterfly eyes... 👀 make your channel very enjoyable.. Do what you Love, we Love watching what you make...
Thank you for this video! I opened my book and referenced the page as your video was going. It is great that you source the safety info you follow!
Good morning sweet mama and thank you for sharing🤗🤗🥰🥰😇😇
Thanks for the reminder. I pulled out my book this morning to refresh on crushed tomatoes and relearned I don’t need to sanitize my jars for these. Saves me a huge, unnecessary step!
Thank you! I have that book but hadn’t read that yet.
I just ordered this book today on Amazon! 😊 every time I can I go to their website. Yesterday I opened 2 jars of the smoked ham hock stock for a recipe and it was so good 😊 I’m going to keep the smoked ham hock stock my family and I enjoyed it very much!
Hi Heather...I'm a late comer to you're channel only because I'm just now starting pressure canning in my newly purchased Presto precise digital canner. I'm new at this & have many questions & the 1st one was the "acid" question. I was so confused. I've seen recipes using everything from, ascorbic acid, to vinegar, to lemon to now you mentioning citric acid. I believe you've answered my most important question...I'll be using citric acid. I will also be purchasing the USDA canning book you recommended.
I will be following you now for sure. I'm excited to learn from you. Thank-you so much.
Great reference book always verify.
Such good & timely information! Cannot be ‘too safe’, cannot.
Nice job! Love your videos!
So glad you addressed this new tomato preparation requirement!
thanks for helping me in the comments! 😆👍🏻💋
You're very welcome! I know it is painful for you to type a lot on the computer.
I am a newbie and I bought this book per your suggestion the last time you talked about it. I love how you teach and refer to the book. Hugs Heather ❤️
Hi, Heather great talk. I'm always surprised by how many don't research . I think the very very first thing you should buy before canning is the USD guide. Be well be safe.
Thanks Heather 💕💕💕💕
Such good information. I never knew
Thanks so much for explaining this. I haven't done any canning yet but my goal for next year is to learn how to can. Your content is always very helpful!
Excellent reference for your previous video. Thank you so much. 👏🏻💕👏🏻
Very helpful. Thank you!
This is a great help.....thanks for the information! I love watching your videos!
Great video and thanks for the clarification on why citric acid is needed. Better safe than sorry!
Thank you,. I didn’t comment on this but wondered so happy to know and will get the book.
Thank you so much, I have been looking for this information.. I want to can my tomatoes verses water bath…
I had no idea! Thank you for sharing 💜 I want that book!
I just love you videos. You're great
thank you so much Mrs. Jackson. God Bless ❤️
Many healing prayers for you and your family 🙏🙏🌻🌻❤️❤️
It is always so important to follow procedures especially if those procedures will keep you safe. I'm thankful that you care enough to pop onto a video to educate people so that they can be safe. I'll have to try canning celery. I usually dehydrate it. When you can celery what is the texture like?
i love you heather...blessings
Thankful for your insight and sharing it with all of us!
Great advice, Heather! ❤️
❤️ great info
Also it can help keep the color vibrant.
Omgosh, thank you! I was getting my supplies ready n stopped @citric acid. I ordered it, so my Romas should last 2-3days, they are very fresh.
Thank you, though I didn’t say anything I too was wondering. I will purchase this book. Thank you
That's interesting. I would have thought that you didn't need to do that if you were pressure canning tomatoes. Thanks for that info Heather. Appreciate it.
Thank you so much I really enjoy your videos I have learned a lot. I have been canning for a while but I've never had the Ball canning book and the one you've got right now money is tight but I'm going to come up try to get me those books. Even though I have been canning for a while I'd learn how to can the old way and some of their ways needed a little work done on them LOL. So I really need to get those books. I have learned so much from you thank you from the bottom of my heart I appreciate it. God bless you hope you have a wonderful and a very blessed rest of the weekend thank you again
Thank you.
I am looking forward to your canning celery. Hope you are planning to video it.
I have some celery, but haven't looked into canning it. It has been on my mind though.
Just now getting ready to take my potatoes out of the canner.
I enjoy your videos.
When you open the jars you can add a bit of sugar to get rid of some of the acid or help taste better.
Thank you!
I know that my husband usually puts lemon juice in his tomatoes for this purpose, but I don't think he did that last time. I did ask him to buy citric acid at Walmart today when he went in there, but he said they had none, nor did they have pectin, but he did come home with 3 boxes of wide mouth pint-and-a-half canning jars! 😄 I know that some tomato varieties are low acid types and some are higher acid types so if you are combining them or don't know what you have, best to be safe. We're doing chicken stew today. I am having to move around stuff on shelves to make room for more of our canned goods.
Bought the USDA book this weekend, it's now $19. With shipping, mine came out just under $25 USD. Looking forward to it. Thx for clearing this up, I thought the acid level was just a divider between choosing water or pressure, didn't know you still needed citric for pressure tomatoes.
Yes check my book every single time , and yes I add lemon juice from a bottle , next year I’ll try citric acid if I can find it
It's about chemistry! There is a science behind safe canning folks!
Thank you for this info! So important to know.
Thank you
I knew why I had to reference back to your video. 👍🤩❤️ to
remember about the acidity. I didn’t roast my Tom. This year. I just cooked in my Turkey roaster. I see it’s 15 for punts , correct???? WhT do you suggest for Quarts ??? Thanks. Always remember you during the Harvest and School season. 👍🤩❤ wishing you all well. My daughter got married and been really busy. Hi to Mina -Mason 🥰
Thank you for going over this!
you are so welcome 🥰
Thank you for going through this....I've ordered the book. Thanks again x
you are so welcome!🥰
Very interesting,Thank o
Thank you for answering my question. I will keep looking for a pressure canner.
until you find one you can definitely water bath can your tomatoes!🥰
The 23 qt presto is available on Amazon right now.
Thanks for the info....it helped me learn something new.
Thank you Heather!
You’re the best! ❤️
Thanks, Heather 💜💜
Excellent information.
Thank you Heather. I’ve been canning for 40+ years. Tomatoes are not as acidic as they once were. I would rather be safe than sorry. I bought the book.
We're talking Pressure Canning tho!
Hi Heather! I love your channel, you have such a gift for teaching! I’m new to canning and I just got my pressure canner. I’m about to try your roasted tomato canning method.
I have a question, what’s is the difference between using lemon juice or citric acid? I came across a video that says citric acid is bad for our health?? All my store bought cans have citric acid in them…. So I need to buy one and I don’t know which one to get.
Thank you!
Even though this message is for Heather if you are an experienced canner I would appreciate your response as well.
This week I got 50 lbs of Roma tomatoes (on sale) and I already roasted them. I am planning on canning them tomorrow.
Thanks!!!
Welcome to my channel! I am so happy you found me!!!! The only difference is the taste!😆👍🏻 i love citric acid because you get the acid of the lemon juice without the flavor. I do not like lemon juice in my tomatoes. 🫣 so grab a little bag to have on hand. I love it!
@@TheKneadyHomesteader thank you Heather!
I will be watching more of your videos; I have so much to learn!
Thank you for replying and thank you sharing the double egg video, my kids (10&8) loved it. Have a beautiful week! ❤️🤗
It's important to cross check all recipes to the canner manual that comes with your canner when pressure canning. Lbs of pressure differ from recipes to the manual depending on if you using the gauge or the weight. For instance, most recipes that call for 10lbs of pressure in the processing time shows in my canner manual that I need to use 11 lbs of pressure because I use the gauge.
I always add acid to my fruits and veggies even if pressure canning. Just get into the habit of doing it and I pressure can everything even jams. Fruits. My area usually 5 pounds for 5 to 10 mins.
We bought canned organic tomato sauce at Costco and the expiration date was only several month expired. I opened one and the pressure shot the tomato sauce up and hit the ceiling. In my experience, tomato seems to go bad closer to expiration dates more than most other canned foods. Have to be extra careful with canned tomato products.
I like adding citric acid to pretty much all fruits and veggies to retain their color. Even if its only 1/4 to 1/2 teaspoon.
Heather, I knew about using the citric acid or lemon juice. Not a problem. BUT, i was actually in tears early this morning. My husband didn't know what was going on. Roasting the tomatoes! My pans burned and i had to use a straight razor blade on them to get them clean, I couldn't hardly get the skins off and I could only fit 3 trays in my oven and I have 2 overflowing bushels of romas. I was blubbering like a baby and I never cry! Well after we finally got my pans cleaned, I really thought about this and I've come up with a better way to do it and still get the lovely roasted taste. I peeled my tomatoes like you would normally, boil them in water (takes a couple minutes longer than regular tomatoes) plunge them in ice water, peel them, then put them whole on the cookie pans. Roast them for 1 hour then take your spatula and turn them over and rotate your pans, then roast for another hour! So very much easier to do and I still have that lovely roasted flavor! I may have to cook them down a little more, but hey they are gonna cook all night anyway in my turkey roaster! It's so very much easier Heather! You either have OCD real bad or the patience of a saint to do them your way! I haven't decided which yet! Lol. Please don't take that wrong, it was said in love because you know I trust your canning methods implecably! I think I was just so overwhelmed by the quantity I have to do and I only slept one hour last night. So you think about my innovation on your method? Please don't take any offense to anything Heather.
oh that sounds like it would work too! i thought about even using parchment paper. your homemade tomatoes may have been sweeter or your oven may cook hotter. sorry they burned on ya 🥺 and i never take offense to anything you say😆👏🏻 bouncing around ideas and methods is why i am here! i learn so much myself!!!!! oh and i made you a moderator so your posts auto post without being reviewed. you can also remove any hate comments you see. 🤣👍🏻
@@TheKneadyHomesteader Yes, they were very sweet so they had a high sugar content and I found that my oven is much hotter on one side than the other. It is 35 years old! Also shows how much I bake, lol. I don't much.
It turned out absolutely wonderful! Rich roasted flavor made such a difference! I got 17 quarts out of a pinch over a bushel of tomatoes! I think for the other bushel I'm going to make a thicker version of V8 juice, but it's going to be V6 juice or just a seasoned tomato sauce! Lol. I've got just enough jars left. Still on the lookout for more jars though. Lol.
I don't know much about being a moderator Heather.....
I am a brand new canner. I have an All American Canner, but am uncertain about how much giggle there should be and how to be absolutely make certain that I can maintain my 10# of pressure that is needed for my area. Can you lengthen one of your canning videos and show just an additional few minutes to show these steps more clearly for those that maybe insecure like me? Thank you so much
Loretta Houston
Thank you for sharing this.
I canned some spaghetti sauce with meat about 6 months ago, I did not put any extra acidity in the canning process, in your opinion should I toss this sauce out. I had about 7 quarts, I now have 2 left.
What happens if you dont add the acid??
Thank you so much.
How do you can celery?! Sounds interesting! :D