Video 3 Home Canning Tomatoes; Tomato Sauce & Salsa
Learn how to make and can tomato sauce and salsa, plus instructions on how to can whole or crushed tomatoes, in this third video of the series. The video podcasts are to be used with detailed instructions and recipes on CanningUSA.COM If I Can, You Can! video podcasts are ten to twelve minute instructions for each canning method. The first being the easiest, beginning with jam and infused fruit, moving into the second which teaches how to preserve fruit in syrup and how to can homemade pie filling. The third teaches how to home can delicious, ripe and red summer tomatoes whole, diced or in your favorite tomato sauce! The fourth podcast shows how to can vegetables and soups and the fifth is about canning chili, stews and meat sauces. As an added bonus, we’ll finish off the series with podcast six, teaching how to can homemade pâtés, meatloaf and fish.
25 Responses to Video 3 Home Canning Tomatoes; Tomato Sauce & Salsa
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Love this! Thank you so much for this series. I am new to canning and am so excited to learn. I saw that you mentioned fresh herbs in your video, there is an even easier way to grow your own fresh veggies and herbs. Its called The Bucket Garden! I have one in my back yard and love it!
1000Classics
October 10, 2011 at 3:51 pm
Didn’t you exceed the recommended amount of non-tomato veggies? I’ve read only 1cup other veggies per 7 # of tomatoes, or 3c. per 22#s tomatoes.
musicbymark
October 10, 2011 at 4:34 pm
David, this video is great but it’d be better if you spoke a little louder while you’re on camera, there was a couple spots where it was hard to hear you. Thank you for the wealth of information
cavmedic53
October 10, 2011 at 4:42 pm
But how do you CAN the stuff? Or is this video about something else?
drutter
October 10, 2011 at 4:44 pm
@Topaz5866 Actually i never said canning wasn’t fresh…i can (jar) my tomatos too! but i don’t add unnessary things to it! all i’m saying is it will take away from the “fresh” …i’m comment makes alot of sense if you think about it! I can tomato sause plain…this way in the future i can add whatever different things want…and i’m not stuck without plain sauce! Fresh also means natural.
Lemon020202
October 10, 2011 at 4:46 pm
@Lemon020202
Your comment is unnecessary. OBVIOUSLY, canning fresh is best!
Topaz5866
October 10, 2011 at 5:09 pm
@Topaz5866 the whole point is to make it fresh! and not food from a can! (sometimes you don’t know how old those cans are!) just saying! fresh is always best…store cans can contain alot of chemicals!
Lemon020202
October 10, 2011 at 5:40 pm
…this asshole! OMG…you should always make the tomato sauce plain! because this way if you want to add another ingredient in the future you can, or meat etc…
Lemon020202
October 10, 2011 at 6:01 pm
@Topaz5866 You should check out the “canning” group at Facebook.
DavidGBlackburn
October 10, 2011 at 6:52 pm
8:29 lol
wickedlady4180
October 10, 2011 at 7:19 pm
Great stuff, guys. I just wish more Americans knew how to do this. I grew up around a canning culture, I guess you could say, but I am trying to learn some new techniques and Idea. I just ventured into making real pickles (brine), or what they call ‘lacto fermentation’. So far, so good.
backyardsounds
October 10, 2011 at 7:21 pm
You forgot the salt. I add about a 1/4 cup of salt per eight quarts. I only bring the salsa up to a boil and can immediately in boiled jars (no post boiling) to avoid over-cooking the salsa. I use jalopeano peppers (2 cups pre 8 qrts) and add the cilantro at the very end (stir in after the salsa boils) to avoid wilting. I canned 180 jars of tomatoes this week after work – I get culls for free the farmer I worked for in HS though. Learned canning from my hardworking grandmother. Nice video.
derekHSmith
October 10, 2011 at 7:29 pm
Thanks for the videos guys. I live in land of the pink tomatoes. I worked in tomatoes for six summers growing up. I tell those are shipping tomatoes you are canning, which have a firmer, meatier body. A more delicious tomato, such as a Bradley, makes world’s better salsa/sauce. On a softer tomato, it’s better to core after blanching to keep the juice in and the water out of the tomato.
derekHSmith
October 10, 2011 at 7:42 pm
@Topaz5866 YES.
derekHSmith
October 10, 2011 at 8:28 pm
Skinless tomatoes are scary looking!!
AndromedaFollowsMe
October 10, 2011 at 8:36 pm
Whats that website again? lol, I did not catch it the first 15x.
Kidding, thanks for info : )
bongojim420
October 10, 2011 at 9:27 pm
Can you use regular store-bought canned (tin) crushed tomatoes to make the salsa? Our fresh tomatoes are a little pricey right now. I can’t wait for our farmer’s market to open up and get lots of beautiful fresh veggies.
Topaz5866
October 10, 2011 at 10:03 pm
@Dustycajungurl Yes, it’ll be okay.
DavidGBlackburn
October 10, 2011 at 10:46 pm
Oh no I think I goofed I made salsa today I added vinegar and lemon juice while it was cooking then I canned it . Will it still be ok since I added the lemon juice while cooking it
Dustycajungurl
October 10, 2011 at 10:54 pm
This looks great, thanks for the tips!
Windinmysails71
October 10, 2011 at 11:12 pm
salsa w no hot peppers, whats up w that?
VastWalker
October 10, 2011 at 11:35 pm
@crissala gibt es deutsche tutorial für salsa ich bin fan un wollte schon immer lernen also wäre eht coool oda wieso machst du kein tutorial auf deutsch das wäre echt sau gut und ein abo wert und empfelung bitttttttttteeeeeeeeeeee!!!!!
Itasiaboy
October 10, 2011 at 11:50 pm
i would totally eat salsa to this video!
vancouverdigitalvid
October 11, 2011 at 12:20 am
No garlic?! 🙂
brianmef
October 11, 2011 at 12:42 am
does cooking the salsa for canning change the flavor of the Salsa?
mcease
October 11, 2011 at 1:01 am