BIG Canning Day - Green Tomato Salsa, Chilli Sauce, Pizza Sauce | Green Tomato Bread

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I got off to a late start today but managed to get some canning done. I made green chilli sauce, green tomato salsa, pizza sauce and a delicious green tomato bread. I hope you enjoy coming along with me.
Thanks for watching!
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The content provided on the Little Mountain Ranch KZbin channel is for informational and entertainment purposes only. While we strive to provide accurate and helpful information, we are not professionals. The techniques, ideas, and suggestions shown in our videos are based on our personal experiences and should not be taken as professional advice. Please conduct your own research, consult with professionals, and consider your local regulations and individual circumstances before making any decisions related to homesteading, farming, or any other practices shown on our channel. We will not be held liable for any losses, injuries, or damages arising from the display or use of this information. Always exercise caution and prioritize safety when attempting any project or task.

[@jmt7676]

You inspired me to make green tomato chutney on saturday. Quite common here in nothern England though I haven't made it in years. A real taste of my childhood. Thank you for making me get up and do stuff.

[@karincope3019]

I have been canning for years and friends snd family and ones they know have been amazing at giving me jars , I also pass on when I hear someone needs jars or is just starting up . I also go to my local Salvation Army and pick them up , I run finger over the rim to check for knicks ect , they are .50 for Quarts, , .25 for any other .

[@elizabethlink3993]

💚 Last year I saw several people making a Green Tomato Curry. I really wanted to try it, but by the time I got the various spices gathered, most of my green tomatoes had ripened and I didn't get to try it. This year we mainly have cherry tomatoes and I doubt there'll be enough to make anything. But that's a green tomato idea for you! Green Tomato Bread..sounds very interesting 🤔 Thanks Chelsea! 💚

[@Princesshelyne]

We enjoy cilantro, but when you do make some thing with fresh cilantro, and someone does not like it, we substitute fresh parsley. Not exactly to staysame but it will do.

[@miseentrope]

Chelsea, if you watch PastaGrannies (yes, it's a treasure of a channel/highly recommend) processing tomato passata the grannies don't seem to be worried about bacteria. That being said, their cooking environments and materials appear spotlessly clean. 🍅 I bet the green tomato bread would be delicious with cream cheese.

[@Kat_WD]

We love Pasta Grannies!

[@HarveyBugs]

If you place a large compost bin of fresh manure in your high tunnel during the autumn and winter it will keep the ambient temperature up and prevent frost damage and potentially prolong your plants

[@jillwhitted4562]

Thanks to you I bought a steam canner and I love it. It saves so much water and time and so much easier than the big water bath canner. And as always I love your videos! You’re my favorite and I look forward so much to your videos!!!

[@lauracuellar293]

Be sure the KitchenAid states that it includes DICING KIT. Pretty sure it only comes with the big momma 13 cup. And I love my Dicing Kit!

[@sarahtrew9331]

We can’t seem to get the big versions here in the UK, but I got the food processor attachment for my kitchen aid stand mixer and that does have the dicing blades and I could not be happier! It’s incredible & I highly recommend it especially if you have a lot of produce to chop and preserve! Amazing ☺️

[@lauracuellar293]

@@sarahtrew9331I totally forgot that attachment. Glad you were able to get it.

[@journeywithnichole]

My goodness what a wonderful prolific abundance of tomatoes!! Lovely lovely. Have fun!

[@rmclogger9856]

When I had lots of green tomatoes a couple years ago I canned them and also made green tomatoes mincemeat - super delicious 😀

[@camicri4263]

Lots of goodies! I hope you rest a bit as well! Blessings 💕🤗💕

[@yvonnekuhn9390]

For your green tomatoes, how about chili verde sauce??? AND freeze dry some! You can use them later on when you have time to experiment with new recipes!!!

[@KristaJ73]

It’s funny I love cilantro, my brother said it tastes like soap and refused to eat it growing up. My mother and I can’t eat fresh ginger because it tastes like soap to us, yet my brother eats it on everything. Genes are an interesting thing.

[@lindalisting7338]

Sweet Yellow Tomatoes make the best tomato jam. It goes great on grilled cheese sandwiches in winter.

[@brendamiller8140]

Hi Becky awesome video.I sure hope you make some fried green tomatoes as I want to try them myself and my Sister was in for her fall trip to see me and brought more than I need other wise. Do love your videos. ❤️💜💙⭐️⭐️⭐️⭐️⭐️🥰🤗

[@SallyDearing-cz8np]

Have you tried freeze drying grated ginger to have on hand? I run into the same issues of never having fresh ginger. I don’t have a freeze dryer myself but sounds like maybe a good idea. 🤷🏼‍♀️

[@SauerPatchGardening]

I used to dislike cilantro and thought it tastes like soap too. But, it's in so many dishes that I love that I just kept trying it, adding it into things and exposing myself to it. Over time I have grown to love it it and I miss it in fresh salsa if its not there. Same thing happened to my wife. One day she said..why do we like this now? 🤷‍♀️ I said, maybe we grew up? 😂 As they get older their taste may change. But, it's ok not to like it. Lol

[@brendarushka9966]

If you are still looking for baking ideas, you may want to try Southern Green Tomato pie.

[@bearzhere]

I just finished up canning all my green tomatoes! I made the same green tomato salsa verde for my son and my daughter in law. I also made green tomato hotdog relish which is very good and since we picked our apples a few weeks ago I also made a green tomato and apple chutney which I thought I wouldnt like but it is just amazing! The BBQ sauce in the ball book is also good, this time I used yellow tomatoes for that. It is so nice to be able to use up all those green tomatoes for sure. I did can up shredded green tomatoes a few years ago and just like the zucchini in pineapple to use for breads that too would work well in the sweet breads to have on hand all year long. Thanks for showing us your busy tomato days!

[@VictoriaPL]

What is the model number of your KitchenAid food processor? Do you know the name of that attachment? Thanks!

[@paulanelson1884]

What was the name of your favorite pickling spice? Do you have cook book available with your canning recipes!

[@karendooks6244]

Do you all find on watching these videos that when Chelsea says she needs cinnamon for instance, I'm going it's over in that cupboard. I'm sure I could cook quite easily in Chelsea's and Becky's kitchens as I know where all the stuff is.😂

[@tressanallenmartin9336]

Chelsea you are using your dry measure if cup again to measure liquid..lol!! 22:01

[@LittleMountainRanch]

Old habits die hard lol!

[@donnanorman340]

Hi Chelsea, I believe in your last video you mentioned that you never tried fried green tomatoes, just wondering if you tried them yet. I never had them either. I don't have a garden and the stores don't sell green tomatoes 😕. 💛 from 🇨🇦

[@Ninafaye6611]

If you all like sloppy joes that is an awesome tasting recipe. I made enchilada sauce and that is a winner here too!

[@brendajenkins3519]

Had lots of luck dehydrating onions with the front facing out of a window, and a fan blowing behind the dehydrator.

[@Marionlove-k6n]

Where did you purchase your kitchenaid food chopper attachment? Love your channel

[@RamonaC-h2y]

Green Tomatoes are coming into our garden. Are your recipes available to print?

[@LMLauth]

Greetings Chelsea from Alaska!! I Was Wondering if you could post or give more Info on your New food processor? I am interested on getting 1 to replace my old Processor..Thank You :) Lisa

[@countryinthecity3736]

I have a question, why do you add brown sugar and lemon juice to an already acidic item like pizza sauce? I was told by an Italian couple who owned pizza shops that sauce should just be the tomatoes and spices....that's it. Can you please give me reason(s) I'm really curious

[@countryinthecity3736]

Lol, I guess I should have finished watching the video before asking the question....because you somewhat answered the question in the video

[@wilderchilder2901]

Do you label all of your canning? I can never spot this on your videos.😊

[@LittleMountainRanch]

No, I don’t, unless it’s something that’s not obvious to me. My husband says he may though lol!

[@artemisfowl66]

Chelsea re the Cilantro thing (which I have too). The gene affects either the aroma and/or taste perception of Aldehydes. The most well known is Cilantro (which some people taste metal instead of soap) but there are others too. They may find that Lemon Grass smells so perfumed it makes them feel sick. Juniper (the main constituent of Gin) is becoming fashionable and the smell of it will probably make them feel very ill indeed. If they dislike the smell of fresh vanilla beans (smells like fly spray), cumin, or orange zest this is not unusual. Tell them never to touch Juniper they may be very sick!! Coriander seeds are much better but still not great

[@angelaminutolo5112]

My hubby hates cilantro,if I could I would eat it on everything, I love it so much....but it does smell like Dawn dish soap

[@kellyharbaugh9391]

It taste like soap to me too

[@alisonbrown-b1i]

See below for great recipe for green tomato curry.

[@teresar.1152]

I am with your daughters. Coriander is hateful.

[@theashaul-patton]

i just love your channel and enjoy watching you can and garden. I don't know if you already know this but I always buy a large root of ginger, wrap it well and keep it in the freezer. I just grate it frozen and it keeps forever. I cook so much Asian inspired dishes I can't do without! Thanks for sharing all your hard work.

[@wrinklesandsprinkles]

Since it is a rhizome one can plant a piece in the garden and it will propagate. Of course I don’t know if it will survive in the colder regions like I live in. I haven’t tried it because I don’t have a garden.🤔

[@janicebattle6456]

I always put mine in the freezer as it grates so easily and doesn't go bad before I can use it. I also do the same with galangal which is a much milder taste of ginger and a lovely pink colour mostly.

[@LittleMountainRanch]

Such a great tip! Thank you.

[@madzabinga8382]

I agree with your comments regarding canning practices. There are many practices that have been tried and true for decades in Amish and Mennonite kitchen's that are still frowned upon by FDA regulations. I find that also true for European canning methods as well.

[@silviamagda]

Exactly. I am from Spain.

[@cynthiafisher9907]

I don’t know if other countries are spending any money on testing canning recipes, but the US National Center for Home Food Preservation is no longer doing any testing of canning recipes, from what I have heard. I think they were defunded or something. I think the US government isn’t that keen on encouraging home canning.

[@gilliannutchey7572]

Hello Chelsea, Apparently you can just put the piece of ginger in a bag in the freezer and grate some as you need it. Good luck with preserving all those tomatoes!

[@kimmcvitty3580]

I peel then break root ginger into useable sizes then freeze. I find if I grate it as soon as I take it out of the freezer it is easy to use. Once thawed it is squishy and harder to work with.

[@texastx8247]

Is there somewhere we can print off the green tomato salsa recipe you used? 🙂 That looks good!

[@BellPrepper]

Thanks for inspiring me to keep on canning lol. I know red tomatoes need to be peeled but I don’t. I wash them well and can them. I also know a processing plant has a different set up than home canners do however, I buy canned tomatoes that have skins on them so there’s that lol. I do have a nice recipe for steak sauce that uses tomatoes so when I get home, I’ll post it for you. It is one of my favourites. It’s not what one would think steak sauce to be, it’s more like a relish and is absolutely delicious on mashed potatoes, pork, chicken and beef etc.

[@BellPrepper]

Steak Sauce Recipe 16 cups (4qt basket) ripe tomatoes 6 cucumbers seeded, cut fine (the dicer on your kitchen aid would be awesome for that) 5 small onions chopped Add a little less than 1/4 cup of course salt. Let stand overnight. Drain well in the morning. Sauce: 4 2/3 cups white sugar 1/4 tsp pepper 1/2 tsp curry powder 1/2 tsp tumeric A little more than a tablespoon of flour and 2 cups of vinegar Mix the dry ingredients together, then add vinegar. Stir well (I use a whisk) Bring to a boil and add vegetables. Boil 20 minutes. Add to jars while hot. I water bath can this for 20 minutes. It never had the instructions as it’s a very old recipe. I use to bottle while hot and the lids would seal but now I process it.

[@judyabernathy80]

Chelsea, you are so amazing! I multi-task, as well, but you are the most efficient person I’ve seen in a long time. Job well done!! ♥️🙏🏼♥️

[@LittleMountainRanch]

Wow, thank you!

[@nancyowen6936]

You have no idea how I look forward to your videos. ❤️❤️❤️ It’s like visiting with a good friend.

[@kellyhawes9293]

I feel exactly the same. 😊

[@Controlled_Insanity_003]

That teaches you things most times you see her

[@tammyjocooke-ov1nw]

Same!!

[@leannekenyoung]

Same here!🥰❤️🙏🏻🇨🇦

[@LittleMountainRanch]

Thank you so, so much. That means a lot to me.

[@sarahtrew9331]

If some of your kids don’t like cilantro it might be worth growing some Peruvian huacatay (also known as Peruvian black mint) and trying that in the salsas for the zesty flavour. It is also great dried for teas to help fight colds and respiratory infections and it is also antispasmodic so good for stomach aches too. You start it like celery, as it needs light to germinate and it can get pretty tall but has an excellent flavour especially in dishes with peppers, chillies and garlic 😊

[@KeithandPamBilyeu]

Pam here….this sounds so interesting!! Wonder where you can get seeds from ?

[@wrinklesandsprinkles]

Where might someone find seeds for it?

[@kimmcvitty3580]

I've never heard of that. really interesting as I love seed coriander but hate leaf coriander/ Cilantro. Thank you.

[@sarahtrew9331]

@@KeithandPamBilyeu not sure where you are but try a search for Huacatay, Peruvian black mint seeds and your country & hopefully they will show up for you 😊

[@sarahtrew9331]

@@wrinklesandsprinkles not sure where you are but try a search for Huacatay, Peruvian black mint seeds and your country & hopefully they will show up for you 😊

[@thebrunts1939]

Hi Chelsea really glad I’ve found your channel recently. I love how down to earth you are which encourages us lesser homesteaders in our journey. I’m from Victoria Australia 🇦🇺 down south . Last year we had an unusual tomato growing season and had to pick a lot off the vine when blushing. But I had tonnes of green ones too. An Italian friend gave me some helpful advise what to do with Green tomatoes. You can ripen them in a brown paper bag under the sink and within 5-7 days they are ripe. I tried it with ours and yes it works. I got so much more yield from our harvest. Only issue that don’t forget to check them and leave them to rot. Lol I thought I’d let you know that helpful tip. Cheers from Oz.

[@lindas.8036]

Chelsea, do get some fresh ginger and freeze it, grate it when still frozen, for recipes. The flavor is not even close to ground ginger--bright, flavorful, wonderful. Different! So much better! Ground is not really a substitute for fresh. Ginger freezes soo well! thanks for the videos.

[@We-Fly-Soon_Sister]

You are such a hard worker. I could never do what you do. Love watching you and I always learn a lot too. Who says at 65 you can't learn anything new. Lol

[@dianapodrovitz3067]

Have you heard of chow chow? It consists of cabbage, green tomatoes, onions, and/ or bell peppers, sometimes even zucchini, or other surplus garden veggies. It's a southern staple. Hot or mild, it's delicious! Both my grandmothers used to make chow chow. It was so good. I no longer have their recipes but Google has hundreds.

[@robins5880]

Love it!

[@MrsBrit1]

First Becky, now Chelsea! Woohoo!

[@LittleMountainRanch]

Yep, it’s that time of year!

[@thewhitehorsefarm]

Yes! I thought the same thing!

[@leahsiemens1424]

Haha... my 2 favorites too 😀

[@artemisfowl66]

I fancy Beckys gnocchi with Chelsea's tomato sauce and cheese for supper!!

[@diannelockwood7305]

Yes my 2 favorite!

[@Flowers4Everyone]

I truly enjoy canning myself. It's great to see your process vs mine and recipes. Incredibly fun, educational and thoughtful. Growing and feeding your family is exciting🥰

[@nancyrea3863]

I got the kitchen aid strainer this year and I love it. It removes all the skins and the seeds in very little time.

[@johnensminger7675]

You make things look so good!😊 Thanks for sharing your life with us!

[@TLadret]

When your face told us how ‘wowie zowie’ the salsa tasted, I wonder what it would be like if you freeze dried some and reconstituted it with a small amount of water….would it taste just as fresh rather than canning it and losing some of the freshness? Curious……We haven’t yet been able to afford a freeze dried of our own and I just can’t wait for the day when I can play around with one! 👍 Love watching you working in the kitchen alongside myself while I process my own harvest. Take care friend! Cheers from Campbell River! Xoxo

[@ashleyashcraft1754]

To my fellow soap tasters ... try a smoky salsa with no cilantro. Smoked paprika and/or chipotle. It is our fave. Otherwise if you want more traditional salsa, use parsley and either lemon or lime juice (or both)

[@Jan-ob4dm]

Your enthusiasm makes me want to try some of your recipes. Love the channel. X

[@saraoum91]

They do a lot of research and everything then return to the old traditional way that worked and will work forever .

[@Karomatics]

Hi! I made bruschetta in a jar (Ball recipe). The recipe calls for leaving the skins on the tomatoes. I don’t know why that it is ok with that recipe but not ok with others? Doesn’t make sense to me. But it turned out great!

[@silviamagda]

The government makes their own rules.😅

[@tinaentz693]

Hi, do you mind sharing the relish recipe ?

[@juliemcclure1600]

A green tomato suggestion... green tomato mincemeat. It's absolutely yummy! A favourite in our family for three generations.

[@danoneill2846]

@16:50 I get why they think it's like soap .... I love fresh Cilantro in my South West cooking !

[@dhansonranch]

I agree with your assessment of peeling tomatoes. I suspect that the skins may be perhaps more basic than the tomato itself, but lean to the dirt option more. But as a note, it is also recommended that acidity be added to your jars for canning red tomatoes - due to the variable levels of tomatoes. I had to buy pint jars again today! Green tomato relish (chutney really) and pickles is really good. However, I am confused as to why you are using up so many green - mine usually pretty much all ripen in the house...they are simply dumped on a sheet on the floor everywhere...577 pounds total. The green tomato variety will be nice, but i also have almost 10 gallons of tomatillos to use up as well and that should be enough green product...lol. Good job getting all that done!

[@melissanash6801]

Tomato jam is delicious! My favorite recipe is from Marissa at Food in Jars. I put it over chicken thighs in the crockpot, cook all day and then shred and serve over rice. We call it " change your life chicken" because when I figured out I could use tomato jam for this it changed my life!

[@deethreadz]

Thanks for explaining what cilantro tastes like to you. I’m in the soap/disgusting camp and always feel disregarded when I hear cilantro lovers talk about it.

[@susancampbell7279]

Love to see the harvests and saving for winter…. Thanks for all you do 😊

[@jenniferhagan3509]

Cilantro tasted like soap to me my entire life, even through my first 2 pregnancies. Now, after my 3rd, it doesn't anymore and I love it.

[@johnensminger7675]

Can you send the recipe?

[@EllenCuthbert]

Here’s the recipe from the Sure Jell box! ( my only suggestion is cut WAY back on the cloves. ) SPICED TOMATO JAM Ingredients 3 cups prepared tomatoes (prepare about 2 1/4 pounds tomatoes) 1 1/2 teaspoons grated lemon rind 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup lemon juice 4 1/2 cups sugar 1 3/4 ounces dry pectin (sure jell) Steps: To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (10 if your elevation is 1,001 - 6,000 feet and 15 for over 6000).

[@sarahkay6560]

Recipe -- Green Tomato Chutney. I found this fabulous recipe on the KZbin channel "Lovely Greens". We did the recipe using our green tomatoes and it was so good. We decided to go to our farmers market and ordered a 1/2 bushel of green tomatoes to make more.

[@connieclay5527]

Your videos are wonderful! I'm amazed at what you accomplish! Your family is so blessed! We canned a tomato onion conserve last year, like a tomato jam, I assume. It was better in late winter than at first. I guess it needed time to enhance the flavor. If you'd like the recipe i would be happy to send it. The best part was the caramelized onions mixed with the sun gold cherry tomatoes and balsamic vinegar. Mmmmm! 😊 God bless you!

[@wcoastlaurie-7-2]

Canning madness! Another day closer to your pantry tour 💥 Have you ever considered making LMR tea towels?

[@mandybatey1105]

The scenery out your kitchen windows is so beautiful! I love the fall time!

[@dianebevans6864]

I made green tomato sweet and dill relish this year. A re pie for the bread would be great. Also I have tons of little summer squash, which is like zucchini, but would love some recipes on how tongues them.

[@staceya.8779]

I made and canned rotel tomatoes for the first time this year and it tastes just like the store bought...only better. We eat a lot if rotel cheese dip so that was a very useful thing for me to can😃

[@littletechgirl2]

same. I love it!

[@MsLisaBrooks]

I just love your videos! I’m on a cruise right now sitting in my balcony looking at your videos and listening to the ocean. I live in an over 55 neighborhood but grew a bunch of tomatoes just in my back yard beds against house. Crazy good year. I have 25 gallon bags of tomatoes in freezer to deal with when I have time. I’ve already mad a bunch of salsa, bruschetta and eaten tomatoes fresh. Anyone can grow some food for themselves.

[@mumsie2739]

Tomato jam is my favorite. My Mom use to make it every year! Her grandmother (who was born in Germany in 1850) told her that the foam that formed on the top of tomatoes as you were simmering them had to be skimmed off because it was poisonous. Maybe the possibility of botulism on the skins had something to do with assuming the foam was poisonous. Cilantro sidenote: my husband hates it and I love it...it has everything to do with genes😉

[@lynnsteiner1580]

Yeah, you’re trying the Green Tomato Bread. I have many loaves in the freezer with all sorts of add ins. Diced apples and pecans are one of our favorites.

[@sallynason3282]

I always pick my tomatoes when they are green and ripen them on the counter in my kitchen. It is so good!

[@tracymyers9771]

Okay. I am playing catch up on all of your video's. I'm in my very 1st. month of canning ever. I did not peel any of my tomatoes 😢. I processed them all in the food processor and froze it until all the tomatoes are done growing. Did I ruin them? I am so new to this that I didn’t know leaving the skin on was bad. Any help is appreciated!!

[@phronsiekeys]

I made zucchini bread and applesauce bread in the last few weeks using up produce and they pretty much tasted the same!! Good but the veg/fruit just seem to provide moisture and bulk. Probably not that different with the tomato bread.

[@codya8684]

Ive never heard of tomatoe jam .... everything you make is delicious ...❤❤❤❤😂❤❤❤❤❤❤❤❤😊😊

[@callicoat1]

Last year I put cherry tomatoes of different colors with several cloves of garlic in quart and filled the jars with good extra virgin olive oil, covering the tomatoes and stored them in my frig. During the winter we smeared them on toasty sourdough bread and it was delicious. Three quart jars lasted the two of us from Nov-April, and the slight fizz they developed was added flavor.

[@Kats_Tea_Time]

You can always make a tomato soup, with a chicken soup base. That's something my family usually makes (though the Polish style chicken soup, Rosół). And when we make the tomato soup we have it with rice, usually. But for long-term storing, I wouldn't recommend adding the rice in unless you want a rice stew rather than a soup, lol.

[@shaphillips1759]

Made the salsa Verde last year!! So good!!! I mix it with cream cheese and make chicken enchiladas with it!!! Big hit with my husband!!

[@bobbieasche1996]

Have you ever made a tomato preserve? My mother inlaw made it all the time. my husband couldn't get enough of it.. 2 1/2 lb (3 cup) prepared tomato 1 box powdered pectin like Sure-Jell 1 1/2 teaspoon grated lemon rind 1/4 cup lemon juice 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 4 1/2 cup sugar Use a 6-8 quart sauce pan. Scald, peel and chop tomatoes and simmer 10 minutes. Measure, and you should have 3 cups. Add lemon rind, lemon juice, allspice, cinnamon, cloves and Sure-Jell. Cook over high heat until mixture comes to a hard boil. At once add sugar, bring to a full rolling boil, a boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon. Ladle into hot, sterilized jars, leaving 1/4 inch space at top, and process in boiling water bath for 15 minutes or follow Sure-Jell instructions. Store in cool place.

[@johnensminger7675]

For the bread...

[@thenodiggardener]

My Son also doesn't like cilantro, or blue cheese, which is weird since he's mostly a cheese based lifeform, and I love both these things. If he didn't look so much like me I may have to question if he is actually mine lol

[@diannedutton6127]

My mom made tomato jam all the time to eat on cream corn, green beans, especially in summer. I love it, one of my favorite foods ever. It was sweet and spicy. She canned all kinds of pickles and relishes, jellies, kraut etc. Pear relish was another favorite sweet and spicy. She also filled the freezer every summer. Daddy always had a good garden and i always helped. Good times.

[@karenfromnj3104]

I’m watching your video and panicking! I follow the spicy tomato salsa recipe in the Ball canning book. ( I do not use dried chili peppers I sub with chili powder) I never peel my tomatoes. Oh my gosh is that bad? Now I’m worried about botulism. I’ve been canning salsa like this for over 10 years and never had a problem. I’m hoping the 3/4 c of red wine vinegar takes care of the situation. Yikes !

[@jillmcdonald1714]

Good Morning Chelsea, I wanted to have you send me some of your Green Tomatoes! Shucks! In the South, the area of Georgia, The Carolinas, Virginia, etc., it is an awesome treat. You can slice them up about 1/4inch slices. Dip them on cornmeal then a Pancake type batter of your choice and fry in a skillet till slightly softened. I like to put Garlic and onion powder in with the Cornmeal along with some Salt & Pepper. It only takes about 5-7 minutes to make a batch of the treats. You can also deep fry if you’d like. Top them after draining on paper towels then add some sour cream. Trust me, this is so good! Works great as a side dish. The cornmeal make it nice and crispy!

[@sherylholder7703]

Hi Chelsea. I found you channel last week and I am inspired and addicted to it!! I need the recipes that go with what your cooking! I have an abundance of green tomatoes and by goodness I’m gonna go for it and can them in many way. The green tomato bread I am sure my husband will love!! Thank you for inspiring me to continue canning this season. It’s so much work but looks great in the pantry!! ❤❤❤

[@roshammann3611]

I have a friend who has the same problem with cilantro. I substitute parsley in its stead. Love the videos. I am also in zone 3 and hearing about your garden and canning helps me with mine and gives me ideas.

[@Sharon-bo2se]

Had wondered lately about why cilantro tastes soapy to me. Makes sense as certain genes have similar effects to asparagus.

[@hannahbersee8817]

Hi Chelsea! I love your videos! Would you recommend canning on an electric coil stove? I've seen "canning coils" online - do regular coils need to be replaced with canning coils because of the weight? I want to start canning but I've read that you shouldn't can on electric coil stoves...Thanks for sharing your expertise with us!!

[@tracymcbride533]

9/28/23 1:50 EST. Question pls - what do you do if you hate a recipe? I’ve tried 3 spaghetti sauce recipes, none of which we like. I hate to throw them out but am betting we won’t eat them.

[@Maggie-Gardener-Maker]

Another wonderful video with amazing sound and video. Off topic, Chelsea do you have a list someplace such as a page on your website that I didn't see of what you use for your audio video equipment? Your audio is amazing as well as your video portion.

[@jo-annjewett198]

I remember when cilantro was mostly unheard of. I am 73. I do love it and so Does my family. My day didn’t go as planned either! I didn’t realize a freeze door was not closed properly. This was my bone broth freezer, they were cold and frosty but partly thawed, so I have spent the day canning bone broth. I make the broth in my Instant Pot cooking for 90 minutes. I had to do two batches. Included some chicken feet too. Love your food processor!!

[@Bennettfarm]

Thank you for sharing the kitchen aid processor, I’m going to try to find it! Like others have said, ginger in the freezer. I buy the big bags of organic ginger at Costco and freeze it right in that bag they sell it in. Works great for me!

[@krisheathman9053]

This soapy taste is due to some olfactory receptor genes, OR6A2, (responsible for the sense of smell). They pick up on the smell of aldehyde chemicals that are found both in cilantro and soap. So typically people either love cilantro or hate it. And the cilantro haters feel that way because of its soapy aftertaste. It’s interesting to know that there’s a science behind it and that when I tasted it for the first time and said, “Yuck! That tastes like soap.”, I wasn’t making it up. I have one of 3 kiddos that also taste soap. There’s no in between in the cilantro world. You either like it or don’t. I wish I did love it. I see many many people rave about how delicious it is and I would love to share their enthusiasm❣️

[@tammyjocooke-ov1nw]

Make Sotto Olio .. salted, brined slices of green tomato in olive oil and spices (shelf stable) fantastic on bread and burgers … I make 4 qts at a time and we’ll worth the lengthy process!!! Better than red tomato products!

[@susansparks2368]

Have you made a tomato pie? They have also become a staple during harvest season around my house! So delicious! Also I do a lot of rotel, we use a lot in recipes. Oh & I Love your channel!