Video 3 Home Canning Tomatoes; Tomato Sauce & Salsa
Learn how to make and can tomato sauce and salsa, plus instructions on how to can whole or crushed tomatoes, in this third video of the series. The video podcasts are to be used with detailed instructions and recipes on CanningUSA.COM If I Can, You Can! video podcasts are ten to twelve minute instructions for each canning method. The first being the easiest, beginning with jam and infused fruit, moving into the second which teaches how to preserve fruit in syrup and how to can homemade pie filling. The third teaches how to home can delicious, ripe and red summer tomatoes whole, diced or in your favorite tomato sauce! The fourth podcast shows how to can vegetables and soups and the fifth is about canning chili, stews and meat sauces. As an added bonus, we’ll finish off the series with podcast six, teaching how to can homemade pâtés, meatloaf and fish.
@stripe64 not true! the cans I get say “FRESH” and “100% Tomatoes!” on label
where’s the garlic?
@mopore Home canning definitely has an initial investment to get started in jars, tools, and hardware. After this investment new lids cost less than a quarter which are the only thing thats recommended to change out each time.
This is my second year making this salsa. I made much more this year. Everyone in my house loves it. I did substitute the lemon for lime juice and I checked the acid chart to make sure that it would be as good and some charts actually have it higher than lemon so it is safe for those of you that would worry about the substitution. Thanks so much ya’ll.
Anyone from NTA wind up here?
@WaltherPPK909 Yeah
does cooking the salsa for canning change the flavor of the Salsa?
No garlic?!
i would totally eat salsa to this video!
@crissala gibt es deutsche tutorial für salsa ich bin fan un wollte schon immer lernen also wäre eht coool oda wieso machst du kein tutorial auf deutsch das wäre echt sau gut und ein abo wert und empfelung bitttttttttteeeeeeeeeeee!!!!!
salsa w no hot peppers, whats up w that?
This looks great, thanks for the tips!
Oh no I think I goofed I made salsa today I added vinegar and lemon juice while it was cooking then I canned it . Will it still be ok since I added the lemon juice while cooking it
@Dustycajungurl Yes, it’ll be okay.
Can you use regular store-bought canned (tin) crushed tomatoes to make the salsa? Our fresh tomatoes are a little pricey right now. I can’t wait for our farmer’s market to open up and get lots of beautiful fresh veggies.
Whats that website again? lol, I did not catch it the first 15x.
Kidding, thanks for info : )
Skinless tomatoes are scary looking!!
@Topaz5866 YES.
Thanks for the videos guys. I live in land of the pink tomatoes. I worked in tomatoes for six summers growing up. I tell those are shipping tomatoes you are canning, which have a firmer, meatier body. A more delicious tomato, such as a Bradley, makes world’s better salsa/sauce. On a softer tomato, it’s better to core after blanching to keep the juice in and the water out of the tomato.
You forgot the salt. I add about a 1/4 cup of salt per eight quarts. I only bring the salsa up to a boil and can immediately in boiled jars (no post boiling) to avoid over-cooking the salsa. I use jalopeano peppers (2 cups pre 8 qrts) and add the cilantro at the very end (stir in after the salsa boils) to avoid wilting. I canned 180 jars of tomatoes this week after work – I get culls for free the farmer I worked for in HS though. Learned canning from my hardworking grandmother. Nice video.
Great stuff, guys. I just wish more Americans knew how to do this. I grew up around a canning culture, I guess you could say, but I am trying to learn some new techniques and Idea. I just ventured into making real pickles (brine), or what they call ‘lacto fermentation’. So far, so good.
8:29 lol
@Topaz5866 You should check out the “canning” group at Facebook.
OMG you guys are lame, but very informative and an awesome kitchen. Thanks for the great video.
wow you two are really creepy