How to can your Tomatoes

[@deanwild7641]

Man these videos are so cool. Food and science making it simple for people to understand is awesome. More content please 🙏

[@haji727]

I’ve been wanting to can but was timid about it. Your video explained and answered the questions I had. Thank you so much.

[@Pro-n9w]

شكرا لك على هذه الوصفة لتخزين الطماطم 👍👍👍😍😍😍

[@RSB-MNB]

Thanks for sharing Looks like so delicious 😋

[@МаксимГорький-ь4т]

Урррраа, наконец-то мануал по соусу. Парень, ты бесподобен! ❤

[@rhodaborrocks-dy3fb]

Fantastic channel. Can’t believe I haven’t come across it before

[@ilyasbibiche-wi6ee]

طريقة رائعة لحفظ الطماطم

[@ИбрагимМадмаров-м7ч]

Very good

[@PETROVICGAMES]

This dude drops a video and then disapear 😂😂

[@Knattertun]

Haha

[@taifayoub4053]

Good

[@RajnaTMS]

Wonderful, thanks :-)

[@AbderrahimHoudache-rc6ht]

👍👍👍

[@MonsifBarkt]

لذيذ

[@RicRogue1]

Do you have a sauce recipe? We typically like to can sauces, not whole tomatoes.

[@mariits]

no salt or vinegar ?

[@AbdelghaniMostefai-g7n]

😋😋👌

[@Famo59]

Well they should last for Years in the dark room. Cheers fellow KZbinr Famo59 👍🍕🍕🍷🍷

[@watsonrk1]

The canning guide recommends tightening the lids only finger tight. That allows the internal air to escape when the tomatoes boil inside the jar... you tightened yours too tight, the video shows your lids bulging and wrinkled. I also add a teaspoon of canning salt and put the lids in boiling water just before placing them on the jar, to aid in sealing them.

[@terribray2607]

I liked the video. However, there's a bit of scary info going on here. Your lids are too tight (must only be finger tight rather than cranked on tight). Lids that are too tight don't allow the air out to create the vacuum needed to seal the lids. Your lids buckled & won't truly seal. Please check them for a true seal. I'm afraid you've lost your tomatoes. I do love the way you create videos ... easy to understand otherwise. Blessings to you!

[@ajodom10]

100% agree. Please don't tighten your lids all the way down. They will seal themselves when they cool, after letting the gases escape during the boil.

[@wile123456]

why no skin?

[@AmirRosenzweig]

You cold leave the skin on, but for most applications the Tomato's skin Texture is not desired, as its tends to differ from the rest of the Tomato "meat" texture after its cooked.

[@wile123456]

@@AmirRosenzweig i see. I guess it depends on how smooth you want it. Personally if I'm blending the tomato's anyway, I'd leave the skin on if the tomatoes are homegrown/organic. More minerals, vitamins and a bit more fiber doesn't hurt.