I’ll be dreaming of these days come winter!
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I’m so nervous to try canning. Water bath canning seems to be the way to start for me. Is that a towel you have placed un the bottom of the pot? If so, does that act as a buffer for the mason jars?
Hello Becky! I came across your channel not too long ago. I'm very new to canning (actually haven't canned anything yet, I'm still getting up my nerve!) but I had a quick question for you or for anyone out there that sees this and can help me – is it ok to reuse bands that have rust on them, or should I just throw them away and buy new ones? I have used the ball jars to store some dry goods and I washed them in my dishwasher, and the other day was going to use one and saw the rust on it and wondered if it was ok and safe to use for canning like that? Absolutely love this channel, and Becky's cooking especially the freezer meals, I have made a couple so far and they are so so good!
Great video Becky, I have been following your suggestion of putting my tomatoes in a bag in the freezer until I get enough to process and now that I see this Bruschetta I want to make it. Can I use my frozen tomatoes?
Wish we would still get romas but in TX the heat has slowed ours down everything is maturing so small time to pull up but I have a hard time doing that when they still produce
Looks great
❤
I'm just noticing something different with your sound. Some times it is hard to hear. Have you changed something in the last few weeks?
When you're using lids that come on the jars, double check the edges for dents. I had a whole case that had the edges dented and had a horrible seal rate because I didn't catch it. Regular mouth are my favorite too…especially for pints. I think they're a lot easier to get in and out of the canner. I kind of like the steam canner, but there is definitely a learning curve with it.
Keep the plunger out of the blender and put a kitchen towel over the hole instead when blending warm things to prevent pressure buildup that leads to explosions.
My Ball canning book doesn’t have the bruschetta recipe in it🥲. Can someone please help me out? On page 223 is a pic of watermelon, cucumber and jalapeño pickles🤢
Your garden is producing like crazy
I use my food sealer for future meals. So instead of weekly you can go monthly or every 6 months just label as YOU know seal in a casserole dish then take out of the freezer and then seal in a sealer bag. Less space in a Freezer and longer lasting. Yes 1 more step but longer lasting.
How long can you keep a bottle (opened) of white wine in the refrigerator??
Hey Becky, I have an idea for that pulp that was left over from making the plum hot sauce. How about making flavor cubes and freezing them. There are little silicone molds in the canning sections (Walmart used to carry them for herbs) but the silicone candy molds in the Walmart candy making section would also do in a pinch. (The area that has the candy melts, candy tools, fondant, Wilton cake pans, etc.)
Those flavor cubes could be useful in a lot of recipes!
I just got the presto pressure canner you linked for my birthday last week and have been making and pressure canning a ton of homemade pizza sauce with tomatoes from my garden! I love it!
I think you need more plums!
I do cold pack for whole, or diced tomatoes, i keep them in a strainer over a deep dish to collect juice that I freeze dry and blend to use as a thickener in future tomato-based meals. I hot pack all my sauce and seasoned tomatoes.
It ASTOUNDS me, what Ive watched you accomplish in the last 10 mths alone‼️‼️
Enjoy your content but volume too low. THANK YOU.
No, I was telling her not to add so many hot peppers to the plum hot sauce 😉
how did you get the tomatoes not to bust when you were vac sealing?
What about making your own tomato paste? That’s something else you can do with the tomato. Unless you have already done that. Sorry I’m new to your channel. 😅
AGAIN with the Whispering❗️🙄
Gonna fry me some squash today tfs
You probably haven't canned diced tomatoes before because there isn't a tested recipe or directions for it.
I have made this recipe for the past 3 years and we MOW through it. It is requested at every family event. I take a baguette and slice it diagonally, char it up a little bit in cast iron and then add the bruschetta to the top along with a little bit of mozz and some basil if I have any. It's a favorite. You will be making it year after year. (It is especially good during those dog days of winter when we are dreaming of fresh tomatoes!!)
I’ve been preserving most of my Roma tomatoes this year as diced tomatoes and I used the method from the ball book where you just put the diced tomatoes in a jar on their own and they naturally release their own juice during the canning process. You do have to process them for 85 minutes then, but I recently tried a can and they came out really well! I didn’t peel the tomatoes either and the texture didn’t bother anyone in my family.
My sister slices her cherry tomatoes in half then freezes them. She drops a handful or so into a chicken and rice dish she makes. They don't even need blanching for texture! It's a great time saver for processing and cooking. She also does diced onions.
Thank you Becky, you are amazing and inspiring. We are from SA, entering Spring, so I'm going to start planting I'm my teeny garden.
Becky to make your onions grow bigger bend the green top over close to the ground.. This makes the nutrients go to the onion and not the tops.
I hot packed my dice tomatoes 🍅 with a basil leaf in each pint. They came out beautifully and have been using in my meals.