If you water bath can the sauce following the instructions in the Ball Book, the guidelines are 18 months, but it could last longer. Following safe canning recommendations is very important to prevent botulism.

Thank you so much! That made me smile. I use a sauce like this, then add fresh or dried herbs and garlic for a simple pasta sauce either before canning or when I make the pasta.

I've done it both ways. It all depends on what we like best for ourselves. It all works though! ♥

Nice! We’ll have to do some trading!

I agree! And the roasted flavor is just so good!

You can use an immersion blender in the pot or transfer to a blender or food processor. Then you could use a spatula to press through a fine mesh strainer to remove any chunks. Or if you want remove the skins first, you can plunge the tomatoes in boiling water then cold water to loosen and they slip off. I hardly ever do that any more because it makes such a mess and adds a lot of steam in the house. I have an older video showing that method. I'm always changing things up.

Another option is to remove skins, split, roast in crock pot on low overnight. Jar up and water bath. Easy peasy. TY

@@alexagnzlz I don’t know, but I’m sure glad you’re here!

@@jenharrell65 so do I!

Those are the *Speckled Roman* and I am in love with their flavor! I'm planting more next year!

@@GrowCookPreserveWithKellyDawn Thank you for the info! I'm going to have to try & find seeds online to plant. They look amazing!!!!❤️❤️❤️

@@jentealwaves I ordered these from Mary’s Heirloom Seeds!

I have been wanting to try fermented bruschetta!

@@GrowCookPreserveWithKellyDawn I do the tomatos for about 3 days with a 2.5% salt no brine (they make there own). Then I ferment the garlic in the left over juice from the tomatoes

@@dargo1183 great idea. Thanks for the tip!

@@GrowCookPreserveWithKellyDawn np anytime I've been fermenting for years

@@bonitaassure1565 hi Bonita!

@@revolvermaster4939 Nice! I’ve got some habaneros and garlic going!

@@GrowCookPreserveWithKellyDawn my first time fermenting all peppers. Every month or two I do a gallon of cabbage, carrots, onion, serano, lime zest & oregano, love that stuff!

@@revolvermaster4939 that sounds amazing! I am getting ready to harvest some cabbage and I will have to try that flavor combo. Thank you for sharing!

@@GrowCookPreserveWithKellyDawn my version of Curtido!

@@revolvermaster4939 I just recently heard of that. I can't wait to try it!

I just love them! Next year, I think I'm going to ferment the scraps and make vinegars from scratch. I think I have enough apples to make apple sauce, so I'm planning to make apple scrap vinegar.

You should try it. They are all so good. I used the spicy tomato vinegar to make a tangy steak sauce last weekend and it is fantastic!

Thank you! I absolutely love the greenhouse.

@@counterspell69 I didn’t mean to be unclear. I’m used to teaching fermentation in my biology classes where fermentation takes place in an anaerobic environment.

@@GrowCookPreserveWithKellyDawn Lacto bacilus does not need air but can "work" while expose to air also. Mold on other hand needs air so the recomendation for airlock is to prevent mold on top

@@counterspell69 thanks for the feedback. I’ll try to explain it better in the future.

Thank you so much! I absolutely love it!

While bamboo is harder on knives than some other materials, its durability, aesthetic appeal, and eco-friendly properties make it a worthwhile choice for me. With proper care and usage, you can balance the benefits of bamboo with good knife maintenance to ensure both last longer.

@@jenharrell65 that sounds amazing! I’m going to have to make one.

@@MessoriusPrime yes, the 10 x 26, and I love it! I have a full video on our build on my channel.

Yes, winged sumac are edible and can be used to make sumac-ade. The red berries are high in vitamin C and have a tangy, lemony flavor. Let me know if you try it!

Thank you! That has also been the case for me, but when I looked into it, that was range I found most often.

My favorite as far as taste has to be Cherokee Purple and Brandywine, but I also love most of what I grow--Rainbow, Black Krim, Azoychka, Green Zebra, Golden Jubilee. I have always grown Roma, Amish Paste, and San Marzano, but really struggle with blight, as I think most everyone in our area does. I tried a new plum tomato this year and that was Speckled Roman and it has easily become my favorite. One important thing I learned this year, is that the soil (mostly my native soil amended over the years) in my raised beds really needs rejuvenated because all those varieties did better in grow bags and WAY better in the greenhouse. So this fall I plan to add some soil acidifier to all the beds. Because my soil and water are alkaline, many nutrients like iron are not available to the plants. I added some acidifier to one of the pea beds I recently planted and the plants are so much more vibrant and healthier than the beds I didn't add it to. I can't wait to see how this makes a difference next year. The greenhouse soil is more indicative of how my soil was before gardening all these years. Plus, being inside, the plants look amazing and nearly blight free. I also want to try some new varieties--what are your favorites?

​@GrowCookPreserveWithKellyDawn This is only my 4th growing season here in this area, so every year I've been trying new things to see what I like and what grows well in this area. This year I tried German Pink and Mortgage Lifter. They both did pretty well, but I wasn't blown away by the taste. Cherokee Purple wins by far in that category. My all time favorite is Pink Tiger - it's an elongated cherry-type that is just so delicious. This is my 2nd year growing it, and it will be in my garden every year. This year's paste tomatoes were Amish and San Marzano. Really love the San Marzano, but blight did take them down as usual. Last year I grew one called Martino's Roma that did well. I need to really learn about adding amendments. I usually just stick them in the ground and see what happens. 😂 Not the best plan...

@@jenharrell65 Thanks for that! I think I'm going to try those Pink Tigers.

thank you!

Thank you so much!

thanks!!

Thank you! My elderberries didn't do well this year due to the drought. I hope to make more next year.

We drilled holes half way through the top boards and used long lag screw/bolts to secure them to the bottom boards. I can't remember the length but I think maybe 6 inches, and about every 2 feet. Just remember to mark them so you know where they are during the remaining construction. We used blue painters tape to keep track of them until we finished.

@@GrowCookPreserveWithKellyDawn Thank you so much!

@@E.ssential Sure thing! Feel free to ask questions anytime! It was very overwhelming in the beginning. It was very helpful to watch the Planta assembly videos here on KZbin. We viewed them before starting each task and referred to them often. The written directions are fine, but not nearly as helpful as the videos.

Mine too! It's so fragrant and it's in bloom with goldenrod and together they make the ripening honey smell like vanilla cake batter in the apiary. And the honey tastes amazing.

@@ThatBritishHomestead yes, they really are!

@@jenharrell65 thanks! I love heirloom tomatoes!

Thank you so much. I'm glad you enjoyed it.

I'm so glad to hear that the information was helpful! If you have any more questions or need further clarification as you continue your beekeeping journey, feel free to ask. Happy beekeeping!

Thank you so much for your kind words and support! It's truly uplifting to hear how much you enjoy the content. I'm happy to have you as part of our community. Welcome aboard, and I hope to continue providing good content.

Thank you! ☺

@@jenharrell65 it’s difficult with clay soil. I need to work the soil a bit more so I don’t have the oddly shaped ones.

Thank you. This was the first year I tried growing them vertically. I always get squash bugs and squash vine borers and I was hoping this would help, but it didn't. But I could be more diligent in prevention. The plants in the greenhouse lasted much longer, but I've been removing squash bug eggs almost daily. I think I should probably skip squash for a year to see if it helps.

@@GrowCookPreserveWithKellyDawn I did last year and it did lessen the load this year but a loooot. I’ve only seen a handful.

@@GardnSavvy that's good to hear!

@@jillhumphrys9349 it’s so handy! www.amazon.com/dp/B07TWGLQ5N/ref=cm_sw_r_as_gl_api_gl_i_V89MGYBHRDPMKP0QMQY8?linkCode=ml2&tag=growcookpre02-20

@@GrowCookPreserveWithKellyDawn im getting it! thank you!

@@jillhumphrys9349 Have fun with it!

@@jenharrell65 thank you! It was!!

@@clf262 thank you!☺️

I am planning to use my fermented pickle relish to make Mac sauce!

Canning is a great idea! I need to start doing that. Do you add lemon juice or citric acid?

I add lemon juice and it comes out great!😊

@@jenharrell65 excellent! Thank you for the tip!

@@riotenbrink7941 thank you! It’s a fascinating transformation.

It’s actually my favorite because it’s so simple. It comes with a big metal spring to hold down the contents but I don’t use it. It’s awkward and I think it leaves a metallic taste. Happy fermenting!

@@GrowCookPreserveWithKellyDawn yeah metal is corrosive ESPECIALLY in salt water. Even stainless steel will corrode given enough time. Thats why you use ceramic or glass

@@tsmith906 yes!

Thank you so much! I'm thrilled you enjoyed the video! Your enthusiasm just made my day-happy fermenting! 😊🎉

@@shanestinson5967 😂😂😂

This looks delish …Is there a recipe available? I am a canner also I make 3 things a garlic sauce that makes it so you never have to buy garlic again and it lasts forever, a relish that’s sweet ,since the late 80s and jelly, but that relish looks like something I would like to do, I just found you today. Thanks for sharing

@@tadah98 that garlic sauce sounds divine! The recipe is in the video description. Fermenting is so fun.

It's actually a bit of a mess right now--I have too many things going on! The vinegar has been a successful obsession this year. Play around with flavors depending on what you like. Right now, the tomato vinegar smells like a tangy V-8, but you could add Italian or Mexican flavors. I'm hoping to strain and bottle most everything this week.

I hear you on the messy kitchen! It’s the season!! I will definitely add some flavors to the vinegars.

@@GrowCookPreserveWithKellyDawni loveeee vinegars, if you could do a video on how to create my own i’d love that

@@narwalionn6368 I'm planning to make an apple scrap vinegar as soon as my apples are ready. I also hope to make a video on infused vinegars soon too!