BULK Canning 235 Jars in 2 Days | How I Make it Easy!

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We bought 500 lbs of tomatoes and processed them all over 2 days. It was a ton of work, but 100% worth it. I have a high tunnel and grow lots of tomatoes myself, but this year has been so unstable weatherwise that my harvest isn't likely going to be very good. We go through a ton of tomatoes here, so we need a lot of jars either way. I hope you enjoy joining us to see how many jars we get!
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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.

[@LittleMountainRanch]

Hi friends, I put together a guide on making bulk canning days easy, which you can get when you sign up for my newsletter. You can click this link to grab it. bit.ly/LMRnewslettersignup I don't send out more than a few newsletters a month, so you don't have to worry about spam from me. Have a wonderful day!

[@yoginimichelleh]

Your son did really great… the vid looks quite seamless. 👍

[@catracampolieto8989]

Your son did a great job editing.

[@karenhightower4022]

He is doing awesome. ♥️

[@MargieM10]

He's killing it!

[@ShellyS2060]

Great edits! And I was an A/V student so I know good edits. I found them to be relatively seemless and completely non-jaring ( no pun intended, but I'm kinda proud of myself). Thanks for the video. Y'all did amazing.

[@janicecraig2364]

I showed my husband your canning success. He looked at my five jars of salsa on the counter and wisely said nothing. That’s 35 years of marriage for you! Well done with the tomatoes.

[@LittleMountainRanch]

😂 good man.

[@Unanimouslyanonymous1234]

Lol!! That’s awesome!! Smart man.

[@anuhjarpe1812]

Really good man 😂😂😂😂❤❤❤❤

[@trstoffers]

This made me laugh!

[@homeschoolontheCroft]

Janice! 😂😂

[@deannaclayton6934]

My mom used to take me down into the cellar and show me all of the things she had canned each autumn . The jars glistened like jewels. She smiled and was so proud of her hard work. I swore I would never do any canning. After mom and dad passed my husband was able to salvage that shelving unit my dad had built to hold mom’s canned food. Guess who started canning 😊.

[@LittleMountainRanch]

I love this and I’ll bet so would your mama!

[@thedirtygardener]

I love this!

[@jackielimes7263]

It's full circle. Good job miss!

[@guntaweiland3428]

Amazing job Chelsea. Your calm, humor-filled videos are a delight. In my 78 years I had never canned anything until last year. My favorite homesteaders have given me courage I didn’t know I had. Now I’ve done a few jars and feel so productive. We’re never too old to learn something new. Thank you!

[@michelesalazar2045]

guntwelland3428 congratulation on starting canning at 78. I'm 80 and have been canning on and off for 10 years. I have stepped up my canning lately with soups and meats. Keep it up girl!!

[@danabaker596]

Awesome! I canned with my Mom for years, as a teen. Then, on my own I haven't canned for 35 years. Now, I'm canning and learning again. It's sooo satisfying!!

[@mfb6310]

Oh well said!!! Agreed! I'm 64 and just did my 1st batch of tomatos and ground beef. Whoowooo! Definitely thanks to the homesteaders and cooks who've taken the time to teach us! And wow love your home, kitchen, the deck and that view. OMG. Thumbs up!

[@marystrong3371]

So happy for you!

[@bluegrassgal]

Wow..I'm 75, small gallery kitchen & nobody in family does...wish I knew more.

[@roseannejacquette9347]

I canned 18 pints of chicken bone broth yesterday and felt very accomplished. Wish I’d known at age 20 what I know now would have been an added blessing. My mom always canned. I remember the tomato days. She was a champ of a mom. I miss her everyday.

[@ericahodge1844]

I'm right there with you! My mom was a superwoman who canned & preserved so much stuff. I wish I had learned more & kept up with it. I miss her so very much.

[@margaretburnham5683]

😭💕

[@dianamorris5327]

The best part of canning is that first snow storm. My husband brags to his co workers about the food room in the basement. When they are rushing to leave work and stop for groceries, he just laughs. There response - what are you going to do? He says well it depends on my wife. We have everything we need in the basement. We have a freezer of meat and a room filled with veggies. We could have anything, soup stew, casserole. Steak, chops and baked potatoes, anything. We won't be eating pizza and fast food all weekend.

[@VanillaDixon-yy2cr]

Please people don't tell everyone, they'll show up for your food.

[@NelsonZAPTM]

Same. My coworkers think cooking is heating a packet of something.

[@joanmayfield4791]

Here's my favored processing - buy another chest freezer. Cut the stem end off of big Roma tomatoes, double up all those bread sacks you keep - fill and lay flat in a chest freezer. Keep stacking. Take a sack out mid winter. Dump them in the sink . use the sprayer w/ hot water. The skins slide right off them I sauce them in the winter when we can use the stove heat in the house. 1,000 X less messy. And the saucing in the winter makes the house smell good. Or knock how many tomatoes you need for soups or chilis.

[@susieathome9621]

Very wise advice, I can't think of anything worse than heating up my already sweltering kitchen during an Australian summer, Thanks for the tip.

[@cropsofmemories]

Plus if you do the skinning in the evening and let them sit in a bowl overnight tons of liquid comes off so you’re just canning the pulp. The juice makes a delicious soup base!

[@Melindalot]

Can we all just step back and take a breath for a minute?!?! Girl you wear me out! No way I would even attempt what you did but you do inspire me to do more.

[@thedirtygardener]

Very true. But I bet she worked up to this level. I can’t imagine anyone starting out with 500 lbs as their first go. 😮

[@annamineer2521]

I learned from Becky at Acre Homestead that if you strain off some of the juice and jar it as your tomatoes are cooking down, you get two products for the time of one and your sauce gets thick more quickly! Definitely doing that next time!! Thin juice for cooking rice or making soup stock is awesome to have! Just can it too!

[@MagdaRantanplan]

Or drinking, thin tomato juice is creat for a veggie drink. Spice it up as you like, a spritz worcester sauce, salt, pepper, a bit celery, whatever you like. Great and refreshing for hot summer days.

[@margaretburnham5683]

I’m a big fan of Becky too. She has the energy that I used to have back in the day

[@kelsiegoodman3769]

I canned for my first time ever about a week ago. I canned 5 jars of tomato sauce, 2 jars of pickled banana peppers and 3 jars of peach salsa. It was fun! You’re amazing for the amount of canning you can get done!

[@LittleMountainRanch]

That made my day. Good for you.

[@rebeccameltonatmarykay7407]

BRAVO!!!

[@yoginimichelleh]

I thought I was the only one who has to get completely showered and tidied up before canning! It makes me much more productive and more efficient, I’ve found😊.

[@LittleMountainRanch]

100%! I felt kinda silly mentioning it but it really does help!

[@brendadonabedian6324]

I’m the same way before cooking too. I clean my kitchen before cooking. My family laughs at me. Lol

[@terrimccullough724]

Besides that by time we are done with all of this we can’t even muster the strength to get in the shower. Lol

[@KellyHilgerRealtor]

I canned jam for the first time in my life today and my kitchen was a disaster before I started, everything was chaos and in my way and I kept having to wash something in order to use it… and I found this video right afterwards and the advice to clean your house first struck a cord 😅… I will definitely do that next time!!!

[@janicesatterwhite4513]

Honestly I feel better and get more done when I am together. I rarely get myself together but it definitely makes me more productive.

[@DiannaAtherton]

I am an avid canner going on 60 years now. I built a canning room with two stoves side by side so that I can can several pressure canners at the same time. My dream room lol.

[@LittleMountainRanch]

That’s my dream!

[@AcornHillHomestead]

While this is all common sense, very few people focus on preparing ourselves and the homes before canning. The less distracted we are by in the adjoining spaces, the more productive we are. This actually goes without saying on most projects but especially with canning. Thanks for reminding us of the importance of being well prepared in advance of canning day. This is a great lesson for new canners.

[@carmybeggs7888]

Just discovered your vlog. Although I am 80 years old and live by myself, I enjoy watching homemaking shows. Yours is the best…no proselytizing, no silly non essential nonsense, just good cooking, canning, and growing. Thank you. I can now discard shows I don’t really enjoy.

[@LittleMountainRanch]

Thank you so much and welcome!

[@jenniferl6553]

you should also check out Becky at Acre Homestead. Chelsea and Becky are my top 2 favorites!

[@mrs.creeksidemaples2866]

I’m also thrilled to see the amazing GROWTH of your channel… I speak for us ALL when I say it’s WELL DESERVED 🙌🏼

[@babsgilbert518]

I have canned tomatoes for fifty years now and I am tired for you. I never did more than sixty pounds at a time. You are an inspiration to so many. Thank you for sharing 😊

[@tamaraameling1289]

I unfortunately learned the hard way to wear shoes while canning. I was branching tomatoes in a pot with a pasta strainer insert. When I quickly put that full strainer back in the boiling pot just wearing socks, it sloshed up and over the pot giving me a third degree burn on the top of my foot. Many many days and Dr. Visits later I was okay. Lesson learned!

[@americaneden3090]

I did something similar with refried beans, but while wearing canvas sneakers w a loose tongue. The beans slid out of the pan as i mashed, landed on my foot, the tongue allowed beans to pool up in one area. I rushed to take my shoe off and my skin was already thin, red and bubbled with a huge blister. In that instance, barefoot wouldve almost been better. I need steel toed hip waders with my lack of coordination.

[@luisefornoff3405]

In Germany we usualy do waterbath canning goods in Weck-jars. According to the Weck canning book, which is literaly the Canning-bible does not require for any additional acid in tomato sauce or canned plain tomatos. This ist common sense since around 1900. To keep it extra Safe, you could just use a pH test strip.

[@lastoeck]

Your son did a fantastic job of editing! His transitions all looked very smooth.

[@deborahjennings4119]

I remember as a child helping my mother can like that! We were a family of 10 and it took a lot to feed that many! I still can but not on that scale and love every minute of it!

[@karenlord600]

I have 16 pints of baked beans in my canner right now, I can’t imagine doing over 235 jars! You are very impressive, thanks for sharing all your knowledge!

[@magicmarker7047]

What recipe did you use?

[@keepingourhome7271]

Hah! Me too! I just pulled 17 pints of them out of my pressure canner!!

[@cydrych]

Yesterday I canned 14 pints of bone broth, 10 half pints and 2 quarter pints of smoked jalapeño, onion and garlic hot sauce as well as 8 half pints and 2 quarter pints of Carolina reaper mustard bbq sauce (I have videos of the sauce making on my channel). I thought that was a lot. I’m super impressed by how efficient you and your family are. Edit to add that I only had one jar fail to seal. I was super happy because it meant I had to use that jar of sauce to make dinner. 😂

[@thedirtygardener]

Thanks for the info. New subscriber.

[@JILLCritterologist]

Lots of good tips even for less enormous canning days, thanks! An Italian friend taught me a trick for getting thicker sauce without cooking it down. Use a food mill or whatever method you like to turn the tomatoes into thin sauce. Let it sit overnight in the fridge. It will actually separate into 2 layers. Ladle the thick tomato sauce off the top, then can the remaining juice separately. Obviously, that won't work for hundreds of jars of sauce, but if you've got just a few gallons of thin sauce, it's a time saver.

[@sandraengstrand2784]

Oh, an outdoor kitchen would be absolutely perfect for canning!!!!! 👩🏻‍🍳🍅🍅🍅

[@cynthiafisher9907]

Especially screened!

[@Mars_60]

I have a enclosed, air conditioned patio room I do all my canning in!

[@user-km2ud6ii9q]

WOW! I started organic gardening and canning in 2009. I am totally dedicated and addicted to both! They keep my right brain clicking, constantly solving problems and coming up with new crops to grow and veggies to can..... and then the rewards! We are empty nesters, so thank goodness I don't have to do huge volumes like you. Love your style, presentation, great directions and comments. I have one other friend who cans jelly and gardens but that's it. Sad none of my other friends are canning. But they sure do admire my dedication and enjoy some of the benefits. Great great video!!!!!!! Love the wood on the kitchen ceiling too. I wish I had gotten into this younger. If we were in our 40's....I'd say LET'S go HOMESTEAD! But in our late 60's I'm delighted to have a HUGE back yard that provides all the space I really need. (and a big front yard I'm tempted to spread into) LOL! Keep up these videos!!! You have another follower!!!!!!!!!!!!!

[@vanna32100]

We just did 400 pounds, spaghetti sauce, pizza sauce, diced tomatoes, stewed tomatoes and salsa 🥵

[@tiptopgirl4124]

@vanna32100 Have a good spahgetti sauce recipe you’d share with us please and thank you ?

[@kathleenmcpartlan1875]

Chelsea, I have heard that over the years, the tomatoes that we can have been modified and the acidity of said fruit are inconsistent. That is ,not as acid as the old stock... That is why we have been adding a little lemon juice to the process. My grandmother taught me that back 40 years ago! 500 pounds of tomatoes, wow, you must see them in your sleep! Best~k

[@cynthiafisher9907]

Yes, but you could get ph strips to test your particular tomatoes. They have to use rules that will work in every situation.

[@margaretburnham5683]

🤣🤣🤣

[@delilahcarbajal6734]

Rebel 😂 you are a true canning Rebel 😂 great job 👏 you are so right especially these days, having food security is massive hurdle for a large family. Especially with your winters. Anyone who watches you know how much you use all this stuff in your recipes. Love watching your shows! Thank you!

[@lillypatience]

I must have missed something…what did she do that was rebellious? The only thing I noticed was she didn’t heat her jars before filling, but I’m not sure that’s rebellious. 🤷‍♀️

[@dianehall5345]

@delilahcarbaja6734 - yes Chelsea is a canning rebel and is showing her viewers how it is done. Nothing like learning by example. I had my Grandma Hazel to teach me. I envy her Camp Chef outside burners and will buy one. Great on hot days, but also aids to double your canning options. We are a working farm in Central ⛵Lakes Region New Hampshire. We are all 70-something and live a 1940's rural NH lifestyle for the most part. I do have Kitchen Aid mixers, food processor and Instant Pot. So will use the best of 2023 and the best of 1935. We can live both on or off-grid. I have prepped for our future needs here and will be helping others through our church and local non profits to be more self-sustaining for these challenging times ahead. We highly value our down home Americana lifestyle! ~ Diane

[@tomst9417]

Processing a large volume of food certainly requires organization and you have this down to a science. Very impressive how you structure the work and prepare in advance, definitely helps keep things on track.

[@lisaj4248]

Your piece of equipment that you got for your french fries will cut tomatoes, onions and peppers, jalapenos the same size. I used to work as a salad maker in a grocery store, I used a piece of equipment just like what you have for making light work of making salads.

[@thedirtygardener]

Yes! I worked as a salad bar prep attendant and we used something similar. I forgot all about that.

[@christineensor6362]

Im in UK almost 76 and only canning last year. Have done carrots, chicken & beef last year. This year had bumper green bean harvest & have canned 62 pints. Also frozen some & blessed mu daughter & 2 friends with a large amount as well.

[@LittleMountainRanch]

That’s lovely!

[@nancycowan6109]

Yes, big canning days takes a bit of prep. It can get intense but oh, so enjoyable! I love your preserving videos. ❤️🍅 Also, my teeshirt on canning days reflects what I’m canning. Red for tomatoes, strawberry jam, etc. Black for blueberries. My trusty yellow for corn. No kidding. Get some rest now. Lol.

[@kayamo1632]

63-year old first time canner here Chelsea. I’ve made four pints of salsa and four pints of pizza sauce. Both turned out great, so on to pasta sauce and if enough tomatoes ripen, more pizza sauce. You are an amazing inspiration. Thank you.

[@patriciamcintire]

That is awesome, good for you!

[@patriciaventura2077]

WOW! You are officially the KZbin Canning Queen. Awesome video content. ❤🎉

[@BobG127]

Great video, Chelsea. I love the way you think. Fyi, I started pressure-canning tomatoes (skin on) without added acid a few years ago. These were grown in my garden, no pesticide sprays. I merely rinsed them in cool/warm water to remove dust and dirt, quartered them, cut out the stem base, and packed them into jars. I, too, questioned the logic of adding acid when canning under pressure and chose to ignore it. We have eaten some of these tomatoes over two years after canning -- and the last jar tasted as good as the first, with no ill effects. I've done this with Roma and Beefsteak tomatoes with equal success.

[@tiptopgirl4124]

Thank you, Bob.

[@amber4417]

You are such a clear and thorough teacher. I also appreciate how you follow the guidelines (or at least teach us to). Lots of rebel canners, but I don’t want them teaching me those ways *just in case*

[@carolynmiller1774]

Wow, what a great job! I'm glad you had little hands helping, what a blessing they are. Now you deserve a long walk/nap in your garden.😊

[@tomdixon7264]

I feel you on the end of those marathon days of whatever it is...plus the pain. But just one look at all the food at the end of it makes it all feel so much better!

[@BellPrepper]

You are a Rock Star!! Seriously, I have done what I thought was big batch canning but you blew that right out of the ball park!! Awesomeness! Well done❤

[@emilynicole7990]

New subscriber here! I’ve got to say, your efforts on your property upkeep, gardening, canning, etc is so motivational! As a fellow Canadian (Southern Ontario), and a new mom myself, I’d love to hear about your homeschooling journey. How you got started in it, and how you choose which curriculum to follow, how you incorporate homesteading into your lessons. I think that’d be a very interesting video for a snowy winter day. It’s all so overwhelming to look through the various curriculum options, especially the lack of Canadian written ones. Thanks, and keep up that great work! You’re such a good role model for your kiddos!

[@gerald6079]

Been canning since 6am. 1 pm, I'm done for today. Supper will be when my husband gets home, thankful for crockpots. Taking Sunday off, start early Monday, bake bread, see if anything is in the garden.❤ hard work, but so rewarding

[@sheilawiard2077]

I made 12 jars of carrot relish, 7 jars of dill pickle spears and 9 jars of bread & butter slices on Saturday and on Sunday I made 17 jars of jalapeno salsa and this about whipped my rear. I cannot believe you have done all this in 2 days! WOW!!! Good job! This will help your family for a long time!

[@jackandpiper]

I’m so with you, Chelsea! If my whole house isn’t in order, I can’t start any kind of project.

[@northernkarma9296]

Agreed!

[@lylymongeon]

Balsamic vinegar is a nice tasty change to lemon juice. Just add more cause 5% acidity is less than acidity level of bottled lemon juice. But for a few jars of salsa or bruschetta , is a nice change.

[@coastalfarmhouse1820]

Chelsea you are amazing. Great mom caring for her family. We need more people like you.

[@ShellyS2060]

A dream to have an outdoor kitchen, aye? Well, we know Dan's next project 😂. Much love to you and yours from me and mine. Y'all are great!

[@janeweldon8874]

You are just incredible, I don’t know where you get so much energy! ❤

[@Truthhammer711]

With hard work you can live for free. I love seeing hard working people. I consider myself one of them. Doesn’t seem like there is many of us left. The world is becoming to soft. Great job. ❤

[@sandijammes7761]

You. Are. A. Machine!! I'm so impressed!! I'd love to still have all your energy. I'd be thrilled for just 1 day a week where I could get done all that you do! Great video AND editing! Take him on full time Mom!! ❤❤

[@minervabird1967]

WOW. Hope you get some rest after all of that canning. That’s amazing, and your family will surely enjoy the fruits of your labours all winter!

[@gretchenarrant8334]

All I've ever added when I waterbath my tomatoes is the salt. I've been doing this way since 1962!! I learned from my grandma, and we tend to do as our teacher does, did. Haven't lost one yet. That was a lot of tomatoes. Loved the video ❤

[@kate-br3be]

My family has also canned tomato products the same way, without extra acid, for years! It works fine and we haven't had spoilage.

[@trishapomeroy9251]

I JUST bought a steam canner and used it for the first time today. I really like how much faster it is. Your son did a fantastic job editing! I really like his cute little annotations too. I cannot imagine doing that much canning in just two days! That is an overwhelming amount of work. I totally agree with you though about seeing all the jars in the pantry and the feeling of satisfaction and security it gives.

[@tracyprice2814]

Chelsea I love how real you are! All I have to say is you are one hard working woman to put that much up at one time. Amazing! Also, I do the same thing with my clothes especially if I am just kicking it around the house. No shame in wearing the same shirt two days in a row.

[@kellyhawes9293]

Such an awesome achievement ❤ Food for the family is the gold from that hard work ❤

[@sheilamalone227]

WOW!! So happy that you have all of the help!! You need a roll around island! Big butcher block , with shelves underneath. Congratulations on your stock up!

[@cindygere]

WOW‼️ That’s a lot of love in those jars. Fantastic job‼️ ♥️

[@scotserve]

I think the way you two work so hard I think you're dreams are going to come true. And you all deserve it.

[@quilterjanet]

Chelsea, you can purchase a litmus test kit to test your tomatoes to see if they need lemon juice or extra acidity. 4.6 is the top of water bath... anything higher needs pressure canned.

[@kristenwahlstrom5365]

Our Amish friends water bath everything literally everything they don’t own a pressure canner ….. been doing it for generations ❤️

[@sarahgordon4201]

Absolutely love your explanation of how you organize your process for canning tomatoes. Preparing yourself, your working area, etc. You always make everything so understandable. Keep the videos coming. Look forward to watching your daily workings of your homestead. God bless you and your family.

[@rhondahuber6412]

What a fantastic sight in the pantry !! Oh and hearing those sealing pings!! 😎

[@MJ-fb2zq]

I used to can over 50 jars of tomatoes and 50 jars of peaches and so much more. I felt so good after looking at it in the pantry. Good for you. Many deserving days to relax this winter. Bravo 👏

[@judyabernathy80]

That was off the charts a great canning session. And, it looks so pretty. Nice job!! 🙏🏼💔🐾💔🙏🏼

[@Strattiffy]

You mentioned that ketchup is a big hassle to make. Presumably because it takes hours to boil it down. I don't can, but I have a theory (I'm a great theorizer 😉) that you could dehydrate/freeze-dry most of the tomatoes, mix them with a few raw ones and boil it for a short period. Do you think that would work? I'd love to see you experiment with it. Great video as always (wow, such good editing :) ) and your stamina is impressive.

[@maryjane-vx4dd]

It works. I cook the ketchup for an hour to mix the flavors good. I also add extra spices so is full flavored after I add my cheaters tomatoes(freeze-dried and powdered tomatoes). I would not make ketchup if I couldn't do this. I also use cheaters powder for tomato paste

[@laurenmclaughlin1493]

This is a very clever idea! My kids don't like homemade ketchup, otherwise I'd try it.

[@rhondasmith7413]

@@laurenmclaughlin1493put your homemade ketchup into an empty commercial ketchup container 😜

[@quiltingrammie]

I freeze dry slic ed . they are so tasty,but when they are tossed into soup they just disintegrate really add to the soup. I also snitch some some for a snack. I usually process 5 bushel of tomatoes. When they start to ripen in the garden I gather them, blanch and peel, and put in a gallon. Zip lock and put in freezer. On a day in November I get them all out and put in my huge cooking pot and them make sauce and then it all tastes the same. When all the kids were home we had salsa cook offs. The older kids made their own salsa and then they invited friends over to snack and judge. All the leaves in the table big bags of chips in the middle and let the fun begin. Made long-lasting memories❤

[@tiptopgirl4124]

@@quiltingrammie When you freeze dry sliced tomatoes, how thick are your slices please plus what temp/how long ?

[@judynoorda8046]

What a beautiful mess of tomatoes tamed and bottled. Good for you. That is how we have always done it 200-500 quarts as fast as possible then it’s done and feels so good.

[@doreenjerrylefler2035]

Chelsea you are amazing I got 40 lbs of tomatoes and thought that was a lot they are still in the freeze waiting to be canned.I live in Oliver so no doubt you came out this way to the okanagan to get your tomatoes .

[@jacquiesuper2200]

You are an inspiration. I canned my tomatoes over last weekend but didn’t do 200 jars!!! I love this season so much. I still have some canning left so it’s not over yet

[@juliadavis7827]

My best guess is that the time they give you for pressure canning is to process the tomato sauce faster but would not kill the botulism spores if the tomatoes are not acidic enough. Plus the nutritional content would probably go down with extra processing.

[@susancoulange382]

WOWzer! I just found your channel today and of course, I have to sub! You are an inspiration! I am 75 and have been canning for years. This year I stepped up my canning and gardening game. It is so satisfying to grow and preserve our own food. I doubt I'll ever can this much, but it's impressive to see. Just me and hubs now. He is starting to realize I need help (not as spry as I used to be). It amazes me that he thinks you can take a break in the middle of canning. LOL My most recent fav thing to can is ground beef (precooked and drained fat) with tomatoes, onion and bell peppers. I love having that on the shelf to start chili, spaghetti sauce, soup, sloppy joes...so many things. I'm planting tomatillos this year to make salsa for the first time. Your home is lovely and views are spectacular! Thank you and best wishes from the Mississippi coast.

[@iartistdotme]

I loved seeing all those jars on your tables - amazing sight. It was also fun to watch (you do the work I get to watch) but it does inspire me to do stuff - your have no idea what it does. I can almost smell the lovely odor of tomatoes cooking. What a treasure.

[@intentionalhomesteadingmi]

I had a bumper crop of tomatoes in 2021 and took the “year off” doing them (in large scale) in 2022… it was so nice! Great work!!

[@kathleenreynolds6492]

Wow! Congratulations on a huge job well done! I have always liked large project days occasionally- but NEVER that big. I am once again impressed at your ability to multitask.

[@serinat]

Great work! When I bulk can a lot of tomato sauce, I do the same as you - wash and core, leave skin on - but I run the tomatoes through the Vitamix before cooking. It’s much easier to blend when it’s not hot and the sauce reduces nicely.

[@janetbrowning6602]

You could make tomato juice with the liquid at the top of your pot. Just a thought. I make spicy juice with hot sauce, some with lime juice, some with salt and black pepper and some with fresh basil and marjoram. My son loves it. 31 dozen pints of juice on my tomatos last summer. The harvest sucks this year in Edmonton, too. Love your channel. ❤

[@paulettebarber7219]

I admire your stamina and ability to do so much in two days. I’m also glad I don’t have to do so much!😆 I’m just doing enough for myself and as this is the first year I’ve canned in many years I’m thankful to keep it small. But I am having fun trying new recipes and canning things I’ve never done before. I did a jar of tomato jam just for the fridge and found it very like a spicy catsup. Ended up using it to make some very tasty baked beans. I’ll probably can two or three pints for the winter. As always really enjoy your videos!

[@liebekatz1]

I loved helping my grandmother with canning. I showed my daughter how to can when she was in high school. I have always worked outside the home. I can not wait until I retire and can do some canning and quilting❤

[@belieftransformation]

Fantastic accomplishment with all the those tomatoes! Thank goodness your family helps! Thanks for sharing your knowledge, plus showing how you do it all! Blessings to everyone 🤗💗🇨🇦

[@HomeLifeAus]

A massive hello to you Chelsea. Greetings from Melbourne Australia 🇦🇺. I moved to Australia after marriage in 2019 . I never knew nothing about canning when my sister in law introduced me to it five years on I’m loving the fact i can have cann food on my pantry shelf for me hubby and pooch girl also make extra for friends who would need . Thank you for sharing your canning experience with us all . I too pressure can my tomatoes at pressure of 10 and giving it a good 60 minutes comes out well for me . We are coming into winter now in Melbourne so I’m looking forward to canning tomatoes which i grow on my city balcony garden 🪴. I just subscribed and looking forward to seeing more of your vlogs .😊 take care blessings . P..s - definitely loved seeing your family engaging to help .

[@deeengstrom2055]

What a huge job of canning. By the end you looked worn out and I'm sure you were but like you said, once you had a night's rest and a shower you knew it was well worth the work. Great job done!

[@joeyhardin1288]

This just came across my feed, applaud you and your family. I have canned 4 canners in one day but it is just me, no help. I only can whole tomatoes but the wife insists on making salsa. Last year 23, 70 quarts of green beans, 49 quarts of tomatoes, no telling how many pints of chicken, pork tender loin and pork shoulder. Thank you. God Bless, stay safe and warm.

[@MrsDeciduous307]

Oh I so felt your pain on day two. I was gifted 2 5 gallon buckets of grapes. Ended up making juice and sweet n sour sauce. Finished with 23 gallons of product. I was so tired. But so worth it in the end.

[@veronicavatter6436]

Wow! Lucky you!

[@melaniemorris7757]

You are amazing ! How wonderful to pop open those lovely jars on snowy day!

[@kariblackwood5811]

Some years ago I made several quarts of Peach / Habanero jelly. Took some to work and people were amazed that I actually made it myself. It’s a great feeling isn’t it? Grateful for my skills and your knowledge to get me into doing it again. ❤️

[@DianneNash-nh5vu]

Again I say, YOU ARE AMAZING! glad your family helps. God bless you all.😘

[@debbielozano1994]

I water bath canned tomatoes for years and so did my mom. We never added anything more than canning salt. Never had a problem with my tomatoes without something acidic added to them.

[@okiejammer2736]

Holy. Moly! 😮 You teach us so much and I am so grateful!

[@lindaandstevejensen2002]

My goodness girl! I start to hyperventilate just watching you work! But I must say it motivates me to do more and not wine! Keep up the good work!

[@lavernebufmack5091]

I catered for years and when doing corn on the cob for a crowd I got large coolers and put the corn in poured boiling water in closed the lid and when the meal was served I had melted butter that was poured over the removed corn and it was always.cooked to perfection. No big pots of boing water and the mess.I now just use a small cooler to prepare our corn. Hope this helps free up the cooking of corn for you next time you have such a project.

[@marcialarson7617]

First time watching your channel on KZbin! I'm very impressed! I love canning and preserving so I appreciate your efforts very much. You do it on a much larger scale than I do. I'm not that young anymore but still do as much as I can! I'll be back to watch again😊

[@carmybeggs7888]

We need to spread the word that about Chelsea’s site.

[@JoyfullyOrangeDeborah]

Found youu today, on a day I'm processing ONE box of tomatoes! I made 5 quarts of marinara and almost 4 qts (5 pints, 5 halfs) of blended style salsa. I use my PC as a steam canner. I'm less than a year at canning and i have yet to water bath bc I learned I can steam can in my PC saving water & time. Plus I have a very small kitchen. Tomorrow will be more meat canning. I've leaned more than toward single ingredient jars. I am sure I'm not the only one amazed at your results! Praise God you have helpers! Many Blessings from Deborah in West Virginia! I'm a new subscriber.

[@LittleMountainRanch]

Welcome and thank you so much for being here!😊

[@plot1895]

Love this! I’ve just started canning and I’m enjoying getting started. Watching you gives me more confidence in having a go. Forgot to wipe two of my jars yesterday and had some siphoning, I think. I received your cookbook yesterday and what a delight it is. My vegan husband is looking through it to see what he will make and I’m hoping my daughter will enjoy looking at and using some of the meat recipes. Thank you!

[@theresamascorro2724]

The finished jars are a wonderful sight to see. Congratulations on your beautiful but hard work

[@sherriekemper1828]

My gosh, what an accomplishment. I'm afraid I'd be so sick of tomatoes I wouldn't even want to cook with them and I LOVE tomatoes.

[@debbiedempsky8160]

Today was my big batch day for tomato sauce as well. Took all day, but I now have 3 pints and 3 half pints of beautiful tomato sauce. Yay! 12# to turn into sauce tomorrow. I can't even imagine trying to can over 200 jars of anything in 2 days. Wow!

[@nancycurtis488]

I am so glad to find a young woman knows about the low acidity of the hybrids tomatoes that are grown and available need lemon juice or vinegar added to them. Thank you.

[@DDiamondRRuby]

Kudos to you and your family for getting it done! I get the timer mixed up when I have one canned to keep track of!

[@wendycash54]

My favorite way to make tomato sauce is to use a steam juicer. I steam the tomatoes which releases the juice. I then puree the remaining flesh and add back just enough juice to make it the right consistency. I do not care for the added acidity that lemon juice provides in my tomato sauce so I prefer to pressure can my tomato sauce. With a pressure canner you do not have to add any additional acid. Then.... I love to freeze dry tomatoes. I slice them and lay them out on my trays, then when they come out I run them through my food processor to make a powder. Then all you have to do is add water to get the consistency you need. A little bit of water for tomato paste, a little more for tomato sauce and a little more for soup or juice. Long term storage.

[@reginachavez-williams3070]

Love your bulk processing. I'm a 3rd year canner. Love FORJARS lids.

[@tijanahajdari8223]

I'm from the Balkans in Europe. We ONLY hot pack things when canning. We don't have a pressure canner in my country and ppl haven't heard of it as well. I learnt abt from vids. When we make tomato juice or tomato salsa (which is just thick tomato paste for sauces), we just boil the tomato juice or salsa and heat the jars in the oven. Then we pack in jars, just salt and sugar for tomatoes, and we cover them with a blanket. The next day, they are shelved. I just made a small ketchup batch. We only add sugar coz the acidity makes it taste hot on the tongue. Then, u add salt to balance the sugar, not to make it salty, but not to have sweet tomatoes 😂. No acidity added. Ever!

[@tijanahajdari8223]

P.s. we put citric acid only when we make fruit juice, which is , mashed ground fruit, water and sugar, pureed to smooth. We boil it , add the citric acid and pack it in hot bottles, cover in blankets and done!

[@johnensminger7675]

Wow! Nicely done! Thanks for sharing your day and ideas!😊

[@shirleymurphy1958]

Did canning for 50 years canning 3 large gardens . I did most of my prep work on the vegetables out on my porch and all the jars and utensils washed and ready a couple days before . I agree in preparation of home and dinner. Not peeling tomatoes sure makes it a quicker process . I did the peeling process instead of the pre cooking so saved time there .I never added acid because I used old verity and they grew in acid soil so where high already in acid. I always used pressure canner . Your huge amount of tomato canning in one day is amazing . You are very focused. Good job.