Processing 200 Pounds of Tomatoes!

#acrehomestead #cookwithme #homemadefood
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[@ladyeofani]

Becky, you're giving me ife right now. I picked about 50lbs of tomatoes, 40lbs of sugar pumpkins, a bushel of green beans, jalapenos, bell peppers and 100lbs of cucumbers. I am going to be canning roasted marinara, sweet pickle relish, cowboy candy, pumpkin, green beans, and ketchup. I have 3days off starting tomorrow. I cleaned the kitchen today and washed everything I'm going to need for tools. I'm already overwhelmed just by looking at all the buckets of produce. But you... you give me the energy and inspiration to get it done! Sending love.

[@emilyalexander4439]

Bless you and good luck getting it all done! Took me 3 days to prep and can 2 bushel of green beans!

[@debbiedouglass1478]

Wow!

[@Ninafaye6611]

may the force be with you i have all that already and I have about 75 lbs in freezer to deal with

[@therewillbecatswithgwenhwyfar]

❤❤❤

[@vickiciucio4326]

Yes! Cowboy candy! Do you have a recipe you prefer? I've never made it before and just tasted it for the first time this year. I became instantly addicted!

[@jelly5921]

Miss Becky- my daughter (13yo) just had her 2nd brain surgery in 9 days and we are in the ICU at our local children's hospital. One of our major bonding activities is watching your videos every other day ❤ Thank you for giving her and I a mother/daughter activity in here while she is bored out of her mind! We love you- my family is your family ❤❤😊

[@Extranjera76]

I’m the name of Jesus your are going to be well.

[@lisaware4240]

I am sorry your going through this. Children are so strong and brave. I wish you well.

[@marcidevries5515]

Praying for healing and peace for her and your family.

[@cynthiafisher9907]

@@Extranjera76Leave way for God to make His own decision, we never know for sure what He is up to or has in mind. Remember, the apostle Paul was never healed of his affliction.

[@lindafrazier8799]

@jelly prayers for your daughter and your family!

[@sarabates2046]

Becky, this is not about tomatoes. It’s a big thank you for sharing your corn preservation with us. After watching your video, I called one of my local farmers, who always has incredibly good sweetcorn and ordered six dozen. I picked them up Friday morning. My husband and I got them all cleaned. I parboiled them and put them in an ice water bath and got all the corn off the cob‘s and into freezer bags all in just a few hours. In my head it was going to be too big of a project until I saw how you do it, 🤔👏👏👏so thank you for the encouragement and helping me realize that things are not out of my grasp. Totally enjoy your show and at age 68 I continue to learn and be inspired. 🥳 Not sure if you have done an update on baby acre but I would love to hear how he’s doing. I understand you’re not interested in sharing your baby and I don’t blame you but would love to know what he’s up to at this point and how you are managing with your busy channel and stunning gardens. Thanks for being so real❤️ Sara in Ohio

[@rosanna3714]

Prayers for your daughter and you and your family my heart and prayers are with you 🙏🙏💕

[@AcreHomestead]

Aw that is amazing! I'm so proud of you! Thanks for watching it means the world to me. He is great! We love being a little family of three :)

[@makingMyHouseaHome412]

TOMATO HACK! Place a bigger strainer right into the sauce and press down. Scoop tomato juice right out of the strainer inside the roaster.

[@karenm7433]

🤯 ❤

[@lillypatience]

I was thinking cheesecloth but your way is less messy!

[@toniatalley1977]

I'm so gonna try this. Thank you for sharing with us

[@siasgal62]

What does this do exactly? Newbie here. Thank you.

[@AcreHomestead]

Brillant!

[@frequentdiner4635]

Becky, I made your garlic pucks, and also pureed 12 lbs of onions. Because onions have so much more water to them, I poured them onto a baking sheet lined with parchment and stuck it in the freezer. Once frozen, I pulled it out and cut the onion sheet into playing card-size squares. Same concept of the garlic and tomato paste, and working like a charm!

[@bjquilts29]

Great idea.

[@autumnmarie5437]

Becky, you should try freeze drying your pizza sauce and then powder it, then you can have it ready to use in just minutes and you save freezer space.

[@OrganicMommaGA]

The powdered freeze-dried pizza sauce would be great to add to popcorn, too! Lots of possibilities then. Great suggestion!

[@suebailey6893]

Becky you would be proud of me, I grew garlic and just sat down and peeled the cloves put them in my processor and froze garlic pucks. You clever girl thank you for all you do and teach us. I guess we are never to old to learn I'm 73.

[@AcreHomestead]

That is amazing! You should be so proud :)

[@suebailey6893]

P.S. I processed all the tomatoes I grew. I cook them down in their own juices. I use a food mill. And bag them laid flat and freeze.

[@Ms.Byrd68]

@@AcreHomestead Thank you for the 'Vitamix Blender' link!

[@judybell2034]

😊

[@stephensfamily3665]

Hi Becky, peeled one inch thick pieces of frozen cucumber make great ice cubes for drinking water, making a very refreshing drink.

[@robertlavigne6560]

Cucumber water is so refreshing. The first time I saw it was when a friend was treating me to a massage. Happy cooking and baking everyone, Debbie Lavigne 😊

[@inespm1]

And gin&tonic! 😅

[@marthamyers1539]

Thaw the sauces in refrigerator or microwave. You will keep that fresh taste you worked hard to keep. Keep up the good work!

[@iartistdotme]

Slice the Roma abundance into thick slices, lay on silicone or parchment and roast at 300 with a drizzle of good and thick Balsamic vinegar. Once they are roasted almost dry, lay on cookie sheet and freeze then bag up and store in freezer. Makes DELICIOUS addition to home-made pizza.

[@wendieo5146]

I’m a former Science teacher. When you put water under your roaster’s liner, you automatically limited your temperature that your tomatoes could cook to the temperature of boiling water, 212°F, (within a few degrees depending on your altitude). Your temperature can get higher without the water under it but, you are right, they might scorch. The next best thing is turn it to between 250° to 300°, not higher. Stir often. Oh by the way, be very careful that the steam coming up from under your liner doesn’t scald your arms. Steam gets crazy hot, way hotter than the boiling water. Also, if you want to be sure that your tomato product has a low enough pH (high acid) get some litmus paper that tests pH 1-14. Your tomato product needs to be 4.6 pH or lower. If not, add bottled lemon juice or citric acid to achieve that. RoseRed Homestead had a whole video about how to determine if your fruit, tomatoes, or vegetables were high acid or low acid food and showed how to use litmus paper. She is a recently retired Science professor. She uses strict USDA guidelines.

[@articowl2]

Great advice. Hope Becky sees your comment.

[@wendieo5146]

@@articowl2 Thank You

[@siasgal62]

I watched that video as well and it was very informative. I actually purchased the litmus paper, as being a newbie, I’m still cautious and afraid.

[@erikascantlebury5380]

I’m very new to canning so wondering, if it’s not acidic enough, can it just be pressure canned? Any help appreciated! 😊

[@wendieo5146]

@@erikascantlebury5380 Absolutely.! I guess I should have mentioned that. Sorry. For determining if you can just use hot water bath method, you must have pH at or lower than 4.6. Otherwise pressure can your tomato recipe. For hot water bath, be cautious not to add things that would raise the pH like carrots or such. Follow an approved USDA recipe AND for length of times for pints or quarts to start timing after returning to boil (hot water bath method) or if pressure canning determine your pressure and time needed for your altitude using the book that comes with your pressure canner. (Or Search USDA GUIDELINES for pressure canning.) If you are unsure if its acid level has low enough pH, then , pressure can it to be safe. I hope that helped. GOOD LUCK.

[@debbieorazi2518]

Hi Becky, just wanted to pass on my compliments to Josh for the fantastic job he did in your website!

[@AcreHomestead]

I will! Thanks so much!

[@kathleenclark5877]

You always thank US for joining you but WE all thank YOU for having us in your home. Becky! You need a recipe book stand. I have a very pretty sort of Victorian one that lives permanently on my counter. I prop up my printed out recipes covered in plastic sleeves and random cookbooks I may be using and it is super efficient and easier on the back than trying to keep the book open and looming over it to see what I should be doing next. This comes from an arthritic 72 year old. Bless!

[@gaylewatkins4685]

Becky, you are a master class in the kitchen. You have accomplished so much this year in your garden and you do a fantastic job managing all of the abundance. I always learn so much from you. Take care.

[@cakesaregood5176]

Ditto

[@stephanietaylor8615]

My presto electric canner came the other day, and my 4 year old has been begging to "do what Becky does" ever since 😂. We got a half bushel of peaches, and I'm planning to can up jam and pie filling tomorrow. The 4 year old has had to verify that Becky would also can peach jam before agreeing to help me with it. It cracks me up how much my kids love to watch Becky with me.

[@jenn9579]

Here is a German recipe I grew up with I'd like to share. Another way to use your cucumbers. NOTE: You can slice the cucumbers real thin then dehydrate or freeze dry and use them later to make this salad. Cucumber Dill Salad: 2-3 small or 1 large cucumber(any cucumber will do) 3 tablespoons white vinegar 1 tablespoon sugar, or to taste 1/4 teaspoon salt 1/4 teaspoon pepper 1 small red onion, thinly sliced and broken into rings 3 tablespoons fresh dill, chopped, 1 T sour cream (optional, I don't like it in my recipe) INSTRUCTIONS: Rinse and dry & peel the cucumber. IMPORTANT: In a food processor slice them very thinly. Almost see through. Set aside. Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves. Add the sliced cucumber, red onion rings, and chopped dill (if using) and then toss well. Marinate for 10-20 min in the refrigerator(I leave it in overnight) toss and serve.

[@laurareiter7294]

One of the restaurants in my area makes this but then adds shredded crab. It’s so good

[@jodifinnegan4453]

This sounds delicious!!! Thank you!

[@sortathesame8701]

This sound delicious! I bet the recipe could even be stored in a jar using freeze dried onions, dill and cucumbers along with the salt, pepper and sugar, then rehydrate it all with the vinegar and sour cream. Something fun to experiment with!

[@jenn9579]

@@sortathesame8701 That is exactly what I do. Meal in a jar.

[@AcreHomestead]

That sounds so yummy!

[@mh8112]

Yay!! Canning season 😅 I am doing 10 pounds of cowboy candy, another batch of bruschetta in a jar (LOVE this stuff on cream cheese as a dip 😋) 35 pounds of tomatoes for salsa and a few more jars of spaghetti sauce. Hopefully ALL today! You are a true inspiration. We got this!! Woo hoo!

[@shannonfrey7242]

Ooh bruschetta please share how to safely jar it. I will start jarring just for that. I freeze my gravy always just take out night before and then cook back up an double check seasoning.

[@BrandiNNiNi]

Hi Becky! If you have a larger strainer, you can push it on top of whatever you're cooking down , so that the food sediments are on the bottom of the strainer, and then what's inside the strainer you can just scoop out with your measuring cup. It saves you having to dirty another spatula to separate the food chunks so the liquid can pass through. Hope I explained that right. ❤

[@cynthiafisher9907]

Interesting!

[@lindadickinson4632]

EXCELLANT IDEA, THANKS

[@lauraklein6405]

Great idea!

[@kellyhughes4590]

I was just searching the comments to see if anyone had mentioned this. Great way to get the juice off.

[@erpung]

Becky, I have the same tomato press. The electric is the way to go. I don’t even boil my tomatoes and they run through great. I usually run thru 3 times to get all juice and pulp. The Roma tomatoes I do boil since they have less water content. You can hear the difference in the motor. Thanks for sharing your process and your house and garden with us all. ❤

[@marilynruggeberg]

2 years ago I had a wonderful tomato harvest. I canned all of it. Last year I had a bad tomato harvest. I was so thankful for the previous years harvest because it carried me through to this year. This year is a wonderful abundant harvest and again I am canning as much as possible. ❤❤❤

[@cbass2755]

I'm going to juice mine for the first time. I got a brand new juicer from a garage sale for FREE! Yep..the lady said she got it free, so she's giving it away to the first person who wants it. That was me!

[@kate739]

It is a big responsibility to provide food for your family and friends. It, for me, can sometimes become a little anxiety producing when everything becomes ready at once and you don't have space and you have to find it. So freezing it till I am ready has become my answer sometimes. Thanks Becky for sharing honestly so much. I am nearing the end of things myself, working on onions, apples, and squash right now. I do not have a long term storage place for them all so I have to think it through.

[@lillypatience]

I agree, if this is your main source of food it is completely overwhelming and can cause a lot of anxiety! For Becky, it’s a passion project, they don’t rely on her garden. It’s amazing she just went on this journey and invited us along just a few years ago! Regarding long term storage, would be nice to have a basement or cellar but I repurposed two closets and put heavy duty shelving for my canned items. My coworker is a seasoned canner and he and his family store jars anywhere they can throughout the house.

[@kate739]

@@lillypatience I did not realize that about Becky, but for me it is my main source of food. I store jars anywhere and I have also stored in the same fashion you have. It works out but just gets crazy at certain times. But I am thankful when in the winter I do not have to go out. Thanks for sharing.

[@heatherdrew616]

Hi Becky, for the past couple of years I’ve been freezing my tomatoes when I harvest them until I’m ready to process them, if you take the stems off and core them before you put them in the freezer when you take them out frozen and put them under running water the skins slip right off, it’s so fast and easy 😊

[@sheilabusch1514]

Hi Becky! You will love your tomato grinder machine. I've been using one for years (thanks to our friends for lending it to us!) Italian family members taught us how to make sauce decades ago! Definitely run seeds & skins thru twice. We run our tomatoes thru machine raw & we do it outside. Just a hint-a 9x13 pyrex pan under the spout for seeds & skins works perfectly. Also, we use a small step stool & food safe pail under juice tray. We do bushels of tomatoes at a time and have it down to a real system now. Never thought to use the machine for apples...may try it this year!

[@lexxieburton6182]

i frequantly find myself canning at 2am bc i never start til like 7pm, theres no ac in my kitchen so its more pleasant to do it at night and im a night person anyway

[@amberthistle2803]

DO NOT PUT WATER IN THE MAIN PART OF YOUR ELECTRIC ROASTER! If you look at your manual it tells you never to put liquid in the the main cooking part ONLY the insert pan!

[@celticcarys2483]

You are absolutely correct. But I guess she never reads instructions. I watch her videos for inspiration but I would also never follow her canning instructions. I follow the instructions in the Ball canning book or other sources that have been safety tested.

[@emilydavidson275]

Oh Becky! This reminds me of canning without air conditioning many years ago. Hot but so fulfilling to stock my pantry. Great memories. Love and hugs

[@rinarose9544]

I made tomato sauce from homegrown tomatoes for the first time last year and I have been HOOKED ever since! When I skinned the tomatoes, I saved the skins and fried them up with some fresh chopped garlic + homegrown herbs. I ended up chopping that mixture and adding it back into the sauce I made and OMG the FLAVOR! Highly recommend for anyone curious what to do with tomato skins :D

[@KitchenFairy61]

I'm so happy to see you use the red ladle that I sent you back in July 😃. I wasn't sure that you received it. That electric vegetable strainer isn't currently available, your endorsement must've caused it to sell out. There's a Kitchen Aid vegetable strainer attachment that fits on the grinder attachment that works very well. I've used it for juice making for jellies and for tomato sauce making. It works very well. I have on idea if it would handle the amount of tomatoes that you did in one day. You'd probably have to give the mixer a rest between batches to let the motor cool off, but for me it works very well.

[@Red2U]

The oster electric roaster manual says specifically to never put water in the roaster body. It’s on page 5 of the manual under the title Important Points.

[@ElizabethM824]

Did you see all the steam coming up when she put the tomatoes in? Dangerous steam burn to the face just waiting to happen!

[@pennyann7709]

I have a Nesco and the instructions do not say you should add water in between. That makes me super nervous! It would be better to just lower the temp or stir often.

[@Red2U]

@@pennyann7709 if the base shorts out, the water could lead to electrocution. I really hope she corrects that suggestion before someone gets hurt and blames her channel. I’d hate to see her held legally liable!

[@pennyann7709]

@@ElizabethM824 The boiling hot water also overflowed because of the weight of the tomatoes... 2 ways to get burned... yikes!

[@mamawise813]

Just WOW! 😍 I moved to Florida from Indiana 27 yrs ago and a good tomato is something I miss TERRIBLY! So exciting to see such a bumper crop for you. 👍

[@PatriotCoder]

Hi Becky. You could store your cast iron in the broiler drawer underneath the oven. That's what I do 😊

[@teresaobrien663]

If you vacuum seal the sauce in the flat bags you make/buy then you can just pull out a frozen pizza dough & a sauce so they thaw at same time. I don’t have a vacuum sealer, but I freeze my ground beef, chicken, sauces etc., in freezer quart bags, pressing flat & getting air out & I never get freezer burn plus they stack nicely.

[@lori2182]

That’s a great idea but you would have to freeze the sauce before vacuum sealing otherwise it would pull out all the sauce. But that is certainly doable.

[@angelal6700]

Do that with meals, stack in the kitchen freezer, & when in chest freezer they get 'filed'.😊

[@emmalution]

i have never once in my life canned anything but your videos bring me a lot of comfort and i love also reading the comments about everyone else's projects! when i have a garden i can actually plant in i would love to be able to get into this sort of thing!

[@AcornHillHomestead]

Go for it. Processing garden produce is so easy. And pressure canning is also very simple! I have canned for 35+ years. Took me to age 60 to get over my fear of pressure canning and even owning two pressure canners. I had them both for 7 years before I pulled them out of the boxes to can. I felt so stupid for being afraid of poisoning us or explosion. Irrational fears on both scores. Ive been pressure canning for only 5 years but am making up for lost time and I love it. ❤️

[@beachysands4036]

What a beautiful view from your kitchen window! Your part of the country is so lovely.

[@robine916]

I love how the frozen tomatoes sound like pool/billiard balls!😄

[@glennahoki6476]

I love your videos, and I also love Living Traditions! Of all the homesteading YouTubing channels that I watch, I only end up using the recipies from your channel and Living Traditions. You have given me so many great ideas to use, and I am really grateful! Thanks for taking the time to film what you do. I know it makes your projects take longer and makes them more cumbersome for you to do, but it benefits all of us so much! Thank you again!

[@lauramartin3068]

Yesterday I canned tomato sauce. It took me 11 hours. I recipe called for to to cook down by half. Five hours later it was down by about two inches. I just ended up canning it all and got 33 pints of sauce

[@superdybonbon]

Try freezing the tomatoes first, then let them thaw, drain through a colander, then mill, and can. Uses a lot less energy to get the water out.

[@lauramartin3068]

@@superdybonbon thank you

[@sunshinegypsea]

⁠@@superdybonbonI’m new to canning & have frozen my tomatoes until I’m ready to can them. After thawed, milled, juiced etc. does the sauce get cooked/blanched, then canned? I plan on pressure canning not water bathing my sauce. Thank you for any advice! 💗🙏🏼

[@rosaliecahoon425]

That’s a lot of work girl. Good job on all of it. I love the tomato paste idea. Happy harvest to you.

[@juliahardy1]

I only got about 40 lbs. of tomatoes that I processed into sauce last month. I cored and froze mine as we harvested, then slipped the skins off after they thawed. I dehydrated the peels and powdered them in a coffee grinder. Adds an extra tomato-ey flavor to dishes, acts as a thickener, and makes a great instant tomato paste!

[@samanthamattea2507]

Becky! I love how you did your edit a little different and kept the audio from your filming going while cutting to the different steps that you did through the rest of the night! It was excellent!!!

[@reneeperson9931]

Good work, Becky! I enjoy putting on one of your videos while I work on my own chores- it’s like having a friend to work alongside. Your joy and energy have encouraged me to spend more time with my garden and food preservation projects. An idea for your freezer pizza sauce: Bag it in your vacuum sealer bags and press them flat. They thaw very quickly; even more so if you place the bag in a pan of warm water. I freeze meat, applesauce, creamed corn, etc like this all the time. They stack beautifully in the freezer, too.

[@cynthiafisher9907]

How do you vacuum seal it with the liquid? Mine doesn’t seem to seal if the area is wet.

[@reneeperson9931]

@@cynthiafisher9907 We make a funnel with a second bag and pour or push the contents through that into the second bag. If the sealing area gets wet, we swipe it dry with a paper towel. Another idea may be that the thickness of the bag makes a difference. We use a thicker mil bag which allows for more material to be melted together.

[@cynthiafisher9907]

@@reneeperson9931 Thank you for replying. My issue is that the vacuum sealer sucks the liquid up into the sealing area and then it won’t seal. I did see someone saying to put it int he bag before sealing and freeze it like that, then go back and vacuum seal it. I may try that.

[@reneeperson9931]

@@cynthiafisher9907 oh, that sounds like a good idea. Another thing we do is hang the bag down a bit to allow the liquid to settle at the bottom as much as possible. And we run the machine on manual, when we see the air is out and the liquid is just reaching the top we hit the seal button.

[@cynthiafisher9907]

@@reneeperson9931 Oh,that sounds like a plan! Thanks!

[@donnahiner8226]

Hey Becky, thought I'd pass along something I've seen on Three River Homestead with Jessica. When canning and straining juices, she uses metal sink drains that fit directly inside the canner funnel! Hopefully that helps! Love all your videos!

[@katherinewaity-fontanetta992]

Fabio Leonardi - Tomato Mill !!!!! YES YES YES , works like a charm, we absolutely LOVE ours and it moves thru our 100+ lbs annually in a heart beat! Although really heavy to lift (in my opinion) it will be an item to pass down in the family. We run our tomato pulp 3x - amazing amounts of juice and meat that come out on those runs. I then dehydrate the "dry" /dehydrate the pulp and use for tomato paste during the year and use the core's/tops we lopped off before blanching for my veg stock. Waste from 150lbs for us this year was 3 whole roma's, 2 handfuls of skins and that's it! Thank you for sharing this video!

[@catmol6237]

My Fabio Leonardi arrived today, it’s a beast of a machine.

[@gabriellemalina5567]

When I have loads of frozen tomatoes I pull them out the night before cooking (or a few hours) to let the juice separate out from the tomato as they are thawing. you can set the thawing tomatoes in a colander in a bowl. I use the juice for rice, or like broth. It has good flavor. And then you have a lot less evaporation to deal with to get the tomatoes to sauce (or whatever) consistency.

[@dhunters5]

I love using my mill for tomato soup! I run the scraps through a second time too. It makes the best soup. Also for applesauce, I use a steam juicer first then put the apples through the mill. That way you get applesauce and juice. I want to try your pizza sauce this year. What great motivation!!

[@joniwasson2866]

Becky, I have been watching your channel since pretty much the start, and each year, I learned something new. I am in the process of purchasing a small hobby farm and, I cannot tell you how excited I am to be able to garden and preserve this coming year. You are such an inspiration, and I just want to thank you so much for all of your videos and for sharing your amazing journey with us.

[@cathysaucedo8101]

Becky truly a labor of love for you an your family . Thank you for sharing .

[@gracieshepardtothemax1743]

I don’t have a food mill. But I core and score the bottom of my tomato’s as they come in and freeze them! Once thawed, skin comes off beautifully!

[@karencurtis6141]

Becky you are just like an energiser bunny 🥰, girl I do remember having some energy in my life but never like you 🤗. Truly the joy I get from watching your channel is crazy. Lisa my wife asked what I was watching because the smile on my face was huge. So thank you for being you x

[@artzology]

What a great day canning! You sue did lots of tomatoes! Kudos to you my friend for all you do in the kitchen and garden! ❤️

[@bevjensen2278]

You are an absolute MACHINE. Talk about organized and efficient. I just found you channel today and I'm exhausted after an hour of watching bits of three or four videos. I can't believe what you accomplish in a day!!! Totally dumbfounding amazing!

[@lavondadye8091]

Thank you for giving me a jolt to continue processing my garden produce! Usually by this time I'm done but watching you gives me the strength to continue. I grow a large garden to share with family and it gets hard to come up with different ideas when tomatoes are abundant!! I get my love of gardening from my grandpa who always had large gardens and he would give produce to family and friends. I wish I could sometimes ask his advice on issues I have because he would have the answer I needed❤

[@marlynejoiner7808]

I love your energy and your optimism! You inspire me with every video. I canned a bushel of tomatoes the other day, I got 17 pints of real thick tomato sauce.

[@briannabyers7988]

Love this so much, watching you while I tackle my tomatoes.. I was starting to panic about how to process them all and I don’t even have a tenth of what you’ve got. Loving the company and inspiration from you. 🙌💕🍅

[@kirstenstegeman7171]

Just started this video while washing all my tomatoes. Perfect timing! Thank you for the company and encouragement during these crazy canning times🎉

[@anaellefire7114]

Seeing your kitchen later that night was so peaceful and cozy! 😊 Thank you for sharing!

[@essendossev362]

Best tomato year, best zucchini year, girl I think you're having a good harvest year!

[@Indigosoul127]

Yeap from beginning of video, I knew you were overwhelmed. I'm glad the outside walk got you much calmer and centered. It gives me a sense I want run out and help you not to see you spin. You accomplished a lot, awesome job. Your tomatoe harvest is stunning this year. Im glad youre blessing others and in turn it is boessed you. Looking foward to mom and dad video.

[@nrobinson7951]

Good job Becky. Thanks for sharing all that you do with your garden and preserveing.

[@becsmom89]

This was a great video. Thanks for taking the time to share all your labors of love. Gets me excited to try more canning.

[@sherrymahsburn4317]

Hey Becky. I think I'm finally done with tomatoes,lol. But I did can up 28 quarts of pinto with ham yesterday. I worked all day and finally got to go to sleep around 11:30 last night. I cooked my ham bone down and made ham broth today

[@claireking8905]

You are making me want to can more tomatoes! I already put away over 120 quarts of stewed tomatoes and over 40 pints. My tomato plants are dying out now so I don’t have much more. ❤️🍅❤️

[@denjackson]

I love this book. I'm still working my way up to canning but I'm ok with freezing food so this book really helped me. Thanks for recommending it.

[@erainasmith2532]

Thank you so much for the local farmer resource that you provided to your viewers. I've checked it out and to my surprise there is a local farm near me. So I'm greatful and appreciative!

[@debrasuarez4885]

Hi Becky, Wow! What a great big tomato preservation day. I absolutely loved this video. You made it look so interesting that I believe everyone watching this video would attempt to do this too. Thank you for bringing this to us and for bringing us into your lovely home. God bless.

[@sherryarmstrong4683]

Your views, even at night, are incredible! Now I know how hard my great grandmother worked to put up all that food! Have you ever canned meats?

[@sisterabbyable]

Brings back childhood memories of helping my mother can our food for the winter months. You are correct; there is nothing like fresh home cooked meals. She also canned chicken and beef.

[@kristinbray6453]

Thank you Becky for sharing your culinary inspiration with us. Have a blessed and beautiful day from California.

[@lorimcmichael5846]

Thanks for the inspiration! Just finished canning lemony caponata, stewed tomatoes and cherry tomatoes. Still have a bunch of cherry tomatoes- throwing them in the oven now!! Alas- I have no garden- (not allowed in my development- yes I am moving as soon as I can😊) my CSA is keeping me going though! Always a good day when you post ! Thank you!

[@HealedandThriving]

Lol I just finished cleaning the sun and dining room and thought I would take a break and here you are! What a treat! This looks like it will be good! Such hard work!!

[@AcreHomestead]

Aw I hope you enjoy!

[@shirleywagner1380]

Thank you so much for the new video! I also have a very large garden but love to take time out to relax and watch your videos!!

[@susanwade2638]

Thank you for being you and sharing your journey.

[@blissfulmomentsfarm3730]

Becky! I hope you see this! Try setting your strainer down into your pot or roaster, press down and then scoop out all of the juice that comes up through the siv. It definitely saves time ❤

[@cheyennereeves6863]

You do a great job however the water in the bottom of roaster is not good advice. My Mother did the same thing but when I was reading through the owner's manual it stated clearly do NOT put water in the bottom of the roaster as that is not the proper way to use the roaster. So I think you should be sure to mention that you should check your owner's manual or the website for your make and model to be sure you are using your roaster correctly to prevent any problems by putting the water in the bottom as you showed to do.

[@katchmoleengmail7034]

I have the same pan as she does and just checked the book. No mention of putting water in the roaster. Says not to immerse base in water.

[@hannahallain]

Watching this on my lunch break from my big kitchen prep day! Keeping me motivated! 😆

[@connieh9033]

BECKY!!! ok, I just placed an order for my HarvestRight freeze dryer, AND then I placed my very first Azure order!! Exciting day over here. All because of your influence and positive teachings on how to preserve food. I feel like I can do this! 😊

[@suzannebaxter2888]

Hi from England for two days and another two to follow I too am harvesting tomatoes. So far I have frozen some of the cherry tomatoes because they are ideal for picking out a bag and just throwing them into the dish of the day. Also made Tomato Carpaccio. Homemade passata, Ketchup and paste. Today I did Panzanella. got six meals out of that batch. Tomorrow I am doing Tomato and Rose petal harissa which is delicious. Also Cherry tomato and red wine jam. Also Wine Gummy Tomatoes is an excellent way If you have a huge glut of tomatoes to use up, slowly dehydrate them in a low oven so they’re gummy, gnarly and full of intense flavour. Then transfer to jars, cover with oil and keep to use in pasta dishes, salads, or as part of an antipasti spread

[@siasgal62]

Why are they called wine gummy tomatoes? Can you dehydrate them and king do they keep in the oil? Thanks.

[@leisaann]

Hi Becky, hi friends! Hope you all have a safe weekend!

[@belieftransformation]

Wonderful accomplishment with all those tomatoes! Thanks for sharing! Blessings to everyone 🤗💕🇨🇦

[@margretkates1394]

Oh my! Felt like worked very hard canning and freezing tomato juice and sauce all day!!! Have not done this in years! Thank you, Becky.

[@tialowery-wynalda2952]

Hello my new inspiration of all things canning and cooking. You make me feel like I’m there with you. I canned my grandmas tomato juice and it’s amazing. Thank you love for all you do and the time you take to share with us. PS. I love making bonket it’s my Dutch heritage like your husbands in southwest michigan. ❤️❤️

[@luzechevarria537]

Watching you and making the tomatoe paste. So much fun. Thank you becky for the tip.

[@withoutlimitsbudgets]

Some of the other preppers I’ve been listening to or canning their tomato sauces as well and instead of running it through a food mill which can be a messy process they’re saying blend it use your high speed blender, and if you blend it, it will make it so you don’t have to tear off or peel off the tomato outside and you don’t have to worry about the seeds as well. This is a game changer and I’ve seen a lot of preppers this year doing this approach instead of peeling and deseeding their Tomatoes.

[@andreaota3984]

Oh Becky you are the best, so fun and simple to watch and learn from. You are so loved!🫶🏻💯😉💐🌱🪴

[@gloriadavidson8599]

That was a lesson in processing tomatoes 🎉🎉🎉🎉 FABULOUS inspirational and just GREAT 👍👍👍👍👏👏👏👏👏 Love from the UK x

[@DigitHomesteading]

Get it lady! What a day of work that was! I just finished mayhaw and elderberry jelly and I'm JELLY of all the tomatoes you got this year 😂 💚💚💚

[@smallgardendiaries]

Thank you for everything you do, becky! You inspired me so much that I started my own gardening journey and super excited on growing some of my food! God bless your heart and home always ❤

[@maryreynolds5310]

You never cease to amaze me Becky..I can’t just drop in once in a while, so much I miss! The amount of food you have grown this summer, all that you and Josh have accomplished to the home, just everything. WOW! You are an amazing woman with an iron will to work incredibly hard, and now look at all the beautiful rewards..You have done fantastic Becky, just fantastic…I know your family is so very proud of you 😊 Anyway, let me get off of here, thanks Becky for sharing these wonderful videos!

[@carolynmills513]

That roaster is simply gorgeous!!

[@marcidevries5515]

I'm about to tackle my tomato tables today, too. I have to make room for today's harvest! I'm looking forward to making enchilada sauce again soon. Thanks for the inspiration!

[@krisirolfe4332]

I am in Germany- no enchilada sauce here !!! Please share your recipe !!!❤

[@marcidevries5515]

@@krisirolfe4332 Do You Think I Made Enough Homemade Enchilada Sauce? was Becky's video last year. It was tasty!

[@debbied3116]

Oh what a full day of canning! Loved it...was right there with you as you did your tomatoes. They all looked so good and could nearly smell them as you were dipping them up into the jars. Thanks for sharing!!

[@sandrafinley6579]

I made the pizza sauce from Living Traditions Homestead as well. Becky is not joking about how good it is. It is phenomenal!

[@momroragain]

Hi Becky!! You might want to try freeze drying your pizza sauce. Then you wouldn't need to add the acid to have it convenient. You could use water or tomato juice to rehydrate.

[@camicri4263]

Awesome job Becky! Blessings 💕🤗💕

[@janh519]

Becky, this brings back memories of my dear Mother canning her delicious tomatoes! She she made most of the recipes and textures you are cooking and canning. Another thing she canned was tomato juice and/or sauce with yummy delicious fresh corn kernels in it! She said it was for tomato/vegetable soup! And it was delicious with all the other veggies and spices she added when she made veggie soup! I love your channel and I’ve admired your beautiful garden day after day!

[@leeeleeelou]

Your excitement about the Pizza sauce was so exciting, funny and real! You should show more of this side of your personality which is so inviting and fun to watch. YOU are beyond amazing and your excitement for what you do is infectious!❤

[@mariapizzaa]

2 things about the pizza sauce: 1) I wonder if you took the frozen "base" and added some cream to it, if you could make cream of tomato soup to have with grilled cheese sandwiches in the winter? And 2) don't you normally freeze your pizza dough and have to thaw it anyway? So pulling the pizza sauce out of the freezer at the same time as you pull out the dough to thaw shouldn't be an issue!

[@katliven]

Have been anticipating a video on tomatoes! Thank you so much and I think I’ll try the homemade tomato paste soon, it really is more simple than it seems and your video is very informative! 😊 and I’m sure it tastes better than store bought canned paste or tubed paste 🎉

[@auntdayskitchen6315]

I love this I have been power watching all these homesteading videos because I can’t wait to get our new place. We’re all have a nice kitchen and some land.

[@nic7761]

Becky, Freeze dried garden tomatoes are AMAZING!!! I am so glad you have had such abundance!!!❤