WEBVTT
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Welcome to the Perfectly Preserved Podcast.
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I'm your host Jenny Gomes.
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And I'm Anna Cash.
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Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly.
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At home.
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We are master food preservers moms wives, and we love talking about canning.
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ready to can like a master preserver.
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Let's get into today's episode.
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Welcome back to another episode of The Perfectly Preserved podcast.
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I'm Anna here with my co-host, Jenny, I'm laughing because when you are recording a podcast episode, sometimes you flub a little and I just did.
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We are so glad you're here.
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We have been really enjoying the feedback from the podcast.
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We have been getting more downloads than ever, so if you love our podcast, please share it with a friend.
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Rate it and review it wherever podcasts are available for you under that purple icon is where I find mine.
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If you want Jenny and I to come and speak at an event all about preserving, we would love to do that.
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We are super interested in travel and educating those that wanna learn more about food preserving.
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So let's get into today's episode, Jenny.
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We are going to be talking about something really fun.
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we're gonna be talking about.
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Tomatoes and acidification, and our favorite recipes to use with our canned tomatoes.
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Okay, so if you are brand new, welcome Anna and I are master food preservers and we love sharing up to date tested information.
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And that sometimes comes maybe not head to head, but it might feel like it's in contrast to grandma's tomato sauce recipe or the recipe that someone used for years and years.
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And it doesn't have to.
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we're gonna talk a little bit about why it's important to use a tested tomato recipe, and then we're gonna dive into the, our favorite ways of using canned tomato recipes all year long.
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All the different recipes you can try.
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And we're just gonna, this is gonna be an ode to this canned tomato.
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That would be an alternate title to this episode.
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People, I think falsely believe that tomatoes are more acidic than they actually are.
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I think it's because we eat things that give us heartburn or indigestion that are tomato.
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We like greasy pizza or other tomato things.
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But tomatoes are actually not as acidic as you might think.
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And in fact, raspberries and most fruit are more acidic than tomatoes.
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They are.
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A pH of about 4.6, like 4.6 ish.
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They have a lot of variability within just being a tomato, there's a lot of variability from plant to plant, from species to species or type to type.
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There's a lot of variability and where they're grown, there's just a lot more variability than you might expect.
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They're right at the edge of what is safe for water bath canning.
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So all tomato recipes should have the addition of an acidifying ingredient.
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And if your recipe that you wanna use does not call for citric acid, lemon juice, or vinegar, then you need to find one that is similar.
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It can be just like, or very, very similar to the recipe that you love, but it needs to have that addition of an acidifying ingredient to be safe.
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So Anna, before I talk about, the things that can reduce the acidity of tomatoes, what do you wanna add to that?
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I am a massive seed saver A steward of heirloom varieties of plants and vegetables.
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And every year at the seed swap people are like, oh, what variety of tomato are you getting?
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Loves to have a rare variety of tomato, maybe one that's older.
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Even though the varieties that we choose that are heirloom it doesn't exactly mean that they're high Right?
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There are things and conditions that make a tomato a low acid, and that could be growing tomatoes in the shade, tomatoes that have been cracked, bruised, or have blossom end rot that creates a more low acid tomato.
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And so when we say it's important that you acidify every single tomato recipe that you have, that's the reason why.
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So you may have like a older heirloom, high to tomato, but it could be grown in a low acid way, if that makes sense.
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So there are variables that we need to keep in mind when we're processing tomatoes the USDA and the National Center for Home Food Preservation has said that we need to acidify all, tomato products.
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And because they're so popular, that's why it's actually a pretty serious issue that all of you become converts, and share with all of your canning friends that your tomato recipes need to be acidified because the most popular canned item in America is canned tomatoes.
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As Anna mentioned the growing conditions, which you may not be able to control some of these if you grew them right, and some of them you could control, but all of them you need to understand can make the acidity lower and the pH number higher, making it less acidic.
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So those conditions would be like decay or damage from bruises, cracks, blossom and drop, or insects.
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Tomatoes that are grown in the shade or ripened in shorter hours of daylight or ripened off the vine as opposed to ripened in direct sun on the vine or over ripened.
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And then tomatoes attached to dead vines.
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That harvest as opposed to tomatoes harvest from healthy vines, decayed and damaged tomatoes, and those harvested from frost, kilt, or dead vines should not be home canned.
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So it's interesting to hear that long list because we think of canning as being like.
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Being super frugal and using up all the types of food products that we have available to us.
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And if you had some bruised tomatoes or ones that were a little over ripe, you might think, oh, I should can these up and save them.
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But what would be best is probably choosing a different method of preservation.
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You could, like if it were me and I had these kind of soft, pretty watery tomatoes, I would probably.
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Blitz them up and make like a simple sauce and freeze it in the wide mouth jars that have a freeze line, I would freeze that.
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Or you could have'em whole, I mean they might be kind of soft.
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I mean they, depending on the tomato, it might be really too soft to can hole or to freeze whole, but you could freeze them whole.
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We talked about that in a previous episode.
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How you can freeze tomatoes whole with the skin on and then when you defrost them, the skins just slide right off.
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If you just had a bunch of soft tomatoes or end of season tomatoes and you wanted to preserve them, that's amazing.
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So as Anna mentioned, people are just super into heirloom varieties and the like, choosing the right variety.
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Instead of thinking about the variety so much, maybe think instead of Were these in full sun?
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Are they healthy?
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Are they coming off of a healthy vine?
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And then worry less about the variety, because that seems to matter less in terms of the final product when you're preserving, don't you think, Anna?
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Yeah, I mean for me it's, it's about the flavor and what it
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Mm-hmm.
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And if we're going to be acidifying every single tomato
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Mm-hmm.
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like that, you just have to acidify every tomato product is the final answer, what we recommend as master food preservers.
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Yeah.
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So let's get into some recipes that we would use for.
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Or canned tomatoes because I had a friend who just recently went through the master food preserver course, here in Utah, and she said.
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I learned the craziest thing.
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And that is to learn how to utilize maybe one really good, either diced tomatoes or tomato And then use it in different ways.
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mm.
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we had our previous episode where we talked about tomatoes and what we do with our tomatoes because when you're first starting out canning, you might have 10 different things you wanna make, right?
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Enchilada sauce, and you wanna make ketchup and barbecue Really.
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Once you do it for a long time, you realize, I can just do this one for me.
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It's diced tomatoes or crushed And I can convert that into a lot of different recipes.
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Jenny, what about you?
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So the one recipe I usually, I would say is my go-to and I would say 80% of the tomatoes that I can.
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I use this one recipe, I think it was out of a ball blue book, and it's on my blog, the Domestic Wildflower.
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It's my easy tomato recipe, and the only change I made to the recipe is the fact that I blend the tomatoes in the blender and I don't peel them.
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Which doesn't change the safety of the recipe or the pH or anything, and it's acidified of course.
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But it's just, to me it is a very useful pantry staple that has a little garlic and a little onion, right?
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Because we know that garlic and onion are also alkaline veggies.
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So we don't ever change the amount or increase, we never increase the amount of those ingredients when we're canning.
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Right.
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And it just has well, I'll just tell you the recipe.
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It's 12 pounds of tomatoes, half of a medium onion dice, two teaspoons chopped garlic, two teaspoons olive oil, and half a teaspoon to every pint jar of citric acid.
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So it's a very simple recipe.
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And the only thing that I do that is, I would say different is that I blend the tomatoes.
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Like either in a food chop setting, like I remember that was like, the button I would push is like food chop on the blender, just so that it's mostly a fairly smooth slurry, but still like some chunks of tomatoes.
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And then you skip the peeling step.
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And while you're blending your tomatoes, you can be sauteing your garlic and onion so that they're soft.
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And then, you know, you process that up.
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I can just tell you the time real quick so that we have a complete recipe.
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So you process 25 minutes at sea level, and then of course you add every five minutes for every a thousand feet.
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You are canning above sea level, and those are for pint jars.
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So anyway, that's on my blog if you wanna check that out.
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But it's,
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Cool.
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it's a great little recipe that I can over and over and over.
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And what I like about it is that it's.
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It's like it's good enough by itself.
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but you also can add, when you open it up, it's blank enough that you can add different seasonings or flavors or whatever to you, to it.
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So to me it is a very versatile tomato recipe.
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I do can other, like once a year I'll can not once a year, but like I'll can a couple other batches of other things that are tomato.
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Specific, and I'll talk about those in a little bit, but that's like my go-to.
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That's my go-to tomato.
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But you do a diced, is that what you do, Anna?
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Yep.
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And it's really plain because I do like to be able to add things it's just diced tomatoes and it's in their own juice.
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And I add citric acid and I also add salt, but I do like the idea of yours of adding some onions and garlic I think that, that's smart.
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I think I'm gonna take a page from your playbook and do that this year.
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I just went downstairs to grab a can of tomatoes and realized that I'm close to being out more this year.
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well, yeah, it's the thing that you can't really can too much of, honestly.
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I mean, to me, tomatoes are such a useful pantry staple.
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I'm just probably like most moms like trying to think about how many vegetables are my kids eating every day.
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It's an easy added vegetable, like my favorite to do with that tomato sauce recipe that I mentioned is if you buy those filled pastas, the filled raviolis, I always try and get those on sale when I see them.
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Okay.
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Either they have like chicken in them or just cheese or whatever that and the tomato sauce, that's a pretty good dinner, right?
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you could add to that, but there's been plenty of nights in my life that is what my kids and I had for supper.
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My husband's like a big meat eater.
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He would want like a large serving a meat with that.
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But if it's just the kids and I at home, then raviolis with tomato sauce is absolutely what we would do sometimes.
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But yeah, just a versatile, once you dial in the one that you feel like is useful for your family, can all of it can it?
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As much as you can And you'll never be Sorry,
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Yeah, because unlike other things, a tomato sauce won't lose flavor.
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Yeah.
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bit of color over time, but the flavor will still be good
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Yes.
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to say canned peaches
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Good.
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shelf life on those is really good.
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So good that you said that because I remember when my kids were really small, I spent a ton of time canning like fruit cups, which was great, right?
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all the moms out there canned, the little jars with the diced peaches and pears, and a few, cherry it's adorable.
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You're gonna feel so good about yourself, it's great.
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But the shelf life of those is so much shorter because peaches just sort of dissolve.
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it's still delicious and safe or whatever.
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It's great to do, but tomato sauce, that's gonna last forever and ever.
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Amen.
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It's still be red.
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It's still gonna be tasty.
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It's like as good as the day when you can it, if not better.
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So you can't go too hog wild.
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I wouldn't say.
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No.
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So one of the recipes that I love to use for my diced tomatoes came from friends of.
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My in-laws, and they were from, I believe they were from Eastern Europe somewhere.
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And so we call it pea snack pasta.
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what it is, is you boil about a half a pound of spaghetti noodles and in the other pan and a saute pan, you're gonna do onions, garlic olive oil.
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And you get that really nice and soft, you cook it on medium, you don't wanna cook it on high.
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Then you add a half a cup or a handful of fresh basil and you throw it in the pan then you drain your can of, diced tomatoes.
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And then you put the tomatoes in and then you add your cooked pasta to that.
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And it's just like an easy.
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I say one pan, but it's not really'cause you have to cook the pasta in another pot.
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You that all around, get all of that nice olive oil coating your, spaghetti noodles.
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And then I add a cup of Parmesan cheese and half a cup of feta.
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If I don't know what to cook that night, that's what I cook.
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And I usually have everything on hand for that.
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So it's pretty easy.
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That's one of my favorite ways to use diced tomatoes.
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That sounds delicious.
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ways.
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Delicious.
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Such a great tip.
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I like that.
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If you have a jar of tomato sauce, like you could use it, um, I would say like full strength, right?
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Like just out of the jar, pour it into the sauce, pan, warm it up, and then use that as a pasta sauce.
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Or I can take like, let's say half a jar and then put it on low and simmer it.
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And then that can be a really great pizza sauce, which.
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I mean, yeah, you would add some oregano, you would add some thyme, you would add, whatever herbs you have on hand.
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Definitely check out our episode about planting and preserving herbs for ideas, for herbs, but, um, that it's like an easy, what is the right word?
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It's not too thick, it's not too thin.
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It's just right.
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Like you can, you could thin it out if you needed to.
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You could thicken it up pretty easily and in, in the amount of time that you're cooking out all the other things.
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I feel like it's also useful in that way.
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Is now the time to talk about when we wanna add herbs to canned tomato products.
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Anna, what happens to that delicious basil flavor?
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What happens if you were to add like a handful of basil to your pasta and you, or excuse me, your pasta sauce, and then you can it.
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Yes.
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So over time, those herbs will amplify in flavor.
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So if you wanna add some herbs, just make sure to use a light And see how it goes.
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And then the next year maybe you can adjust that.
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But I've found that especially fresh herbs.
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Along with dried herbs, they just seem to amplify when they're in a jar for an extended period of time, It might be too strong.
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So just use a light hand when you're doing herbs in your
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That's a great tip.
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Especially if you're pressure canning.
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Let's say you were canning a tomato like a marinara sauce and you were pressure canning it.
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All those tomato recipes are also acidified, even though you're pressure canning.
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So bear that in mind.
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I felt like adding green, like mostly basal, right?
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I felt like it was, I mean, there was some flavor, but.
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They just kind of like the leaves are almost disappear and turn into like smudge at the bottom of the jar.
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And I felt like that basil would've been much better.
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It would've been much more delicious, just eaten fresh on a Capri salad, or just you could make a pesto and store that in the fridge and then add that there's a, I feel like it was just wasted in the canning process.
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So while an herb like Rosemary gets certainly intensified and you should be.
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Cautious in terms of just don't add more than follow a recipe and then maybe even ratchet back with something like rosemary.
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But like leafy greens.
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Like basil, I feel like I'm like, that was a waste of a lot of basil.
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Like you just don't taste it and doesn't look any better.
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It looks worse.
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There's no pretty green flex.
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Same with parsley?
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No, pretty green flex.
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Same with canned salsa.
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Same with, yeah.
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No.
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say the same.
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no cilantro,
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Yeah, cilantro evaporates.
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There's nothing left.
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I forgot about that.
00:17:48.170 --> 00:17:51.849
Yeah, those tender herbs tend to just disappear,
00:17:51.880 --> 00:17:52.240
Yeah.
00:17:52.240 --> 00:17:58.329
So for a tender herb, I would just add them at the reheat or add them when you're cooking them.
00:17:58.329 --> 00:18:00.829
I wouldn't waste them canning them because they just taste like nothing.
00:18:01.460 --> 00:18:05.390
What other canning recipes with tomatoes do you love besides your standard basic one?
00:18:05.390 --> 00:18:05.750
Anna?
00:18:07.750 --> 00:18:11.109
So I love using my diced tomatoes as an ingredient.
00:18:11.109 --> 00:18:23.829
Like I can throw together a taco soup really quickly with fresh ground beef and then drain it and then add all of my canned stuff like canned corn and tomatoes and beans.
00:18:24.160 --> 00:18:28.079
All of these things I can during, late fall and early winter.
00:18:28.500 --> 00:18:32.470
And that's a really easy way to use your canned food.
00:18:32.700 --> 00:18:37.150
I also make a lot of tomato soup and pizza.
00:18:37.630 --> 00:18:42.549
And you use your tomato sauce and I actually just drain my can of diced tomatoes.
00:18:43.390 --> 00:18:46.539
And then I just add a little bit of basil maybe.
00:18:46.930 --> 00:18:57.289
But I got that idea when we were in Italy and I was noticing that the tomato sauces weren't really a thick sauce and they weren't flavored with herbs really.
00:18:57.410 --> 00:19:02.839
And it was so surprising to me'cause it was just tomatoes and it just tasted so good.
00:19:02.839 --> 00:19:06.680
And I was like, I wonder if I could do that with my canned tomatoes.
00:19:06.680 --> 00:19:08.450
And it tasted phenomenal.
00:19:08.500 --> 00:19:09.130
Yeah.
00:19:09.404 --> 00:19:12.015
Kind of wonder if we haven't.
00:19:12.170 --> 00:19:13.089
using good tomatoes,
00:19:13.694 --> 00:19:14.805
Well, yeah, that's what I'm gonna say.
00:19:14.805 --> 00:19:24.914
I think that we've become accustomed to churching up the tomato sauce with a lot of herbs and a lot of other ingredients because potentially we weren't using delicious tomatoes.
00:19:25.575 --> 00:19:29.265
So if you are getting homegrown tomatoes from somebody,
00:19:29.414 --> 00:19:29.474
yeah.
00:19:30.075 --> 00:19:36.964
I would challenge you to just keep it plain or keep it pretty basic with the recipe and see if you don't Just love that strong tomato flavor.
00:19:37.339 --> 00:19:38.180
All on its own.
00:19:39.140 --> 00:19:47.569
I was gonna mention one strange little recipe that I love to can, one batch of every year or every other year is tomato jam.
00:19:47.950 --> 00:19:50.799
It's not like a jam jam, it's called jam.
00:19:50.799 --> 00:19:52.180
It should be called something else.
00:19:52.509 --> 00:20:00.799
But a weird tomato jam is so, I would call it like close to a dried tomato flavor or like a.
00:20:01.140 --> 00:20:02.849
Dried tomato spread.
00:20:03.440 --> 00:20:05.750
You don't use dried tomatoes, but like it's thickened
00:20:05.974 --> 00:20:06.605
Okay.
00:20:07.220 --> 00:20:08.059
Anna's hesitant.
00:20:08.059 --> 00:20:08.900
I can tell by your face.
00:20:08.900 --> 00:20:09.769
You're like, Ew, gross.
00:20:10.130 --> 00:20:11.869
I'm nervous about it.
00:20:11.920 --> 00:20:14.349
I love tomato jam.
00:20:14.710 --> 00:20:18.880
Just having a little bit on hand of just a rich punch of tomato.
00:20:19.509 --> 00:20:20.769
It's so good.
00:20:20.849 --> 00:20:21.569
It's really good.
00:20:21.569 --> 00:20:30.569
if you choose that with let's say goat cheese on top of pasta, or you eat it with cream cheese on an everything bagel it's more like a sauce and not a jam.
00:20:31.289 --> 00:20:36.430
I it when I demonstrated at five Mary's, with a big group of campers.
00:20:36.609 --> 00:20:39.400
We all made this tomato jam and everybody loved it.
00:20:39.894 --> 00:20:46.724
So it's six pounds of tomatoes, salt, pepper, garlic, balsamic vinegar, and dry white wine.
00:20:47.204 --> 00:20:51.464
And that's also on my blog, but it's like it's very dark in color.
00:20:51.464 --> 00:20:55.154
It looks kinda like the color of barbecue sauce and it's that balsamic vinegar taste.
00:20:55.214 --> 00:20:57.464
It is really, really good guys.
00:20:57.555 --> 00:21:10.115
If you want like a weird different, something other than normal tomato sauce, I think it is very handy to have a little Be very good on a charcuterie board or with crispy fried things, it's very tasty.
00:21:10.157 --> 00:21:12.678
I think this is gonna be the year that I try it.
00:21:12.678 --> 00:21:16.488
I keep putting it off'cause it sounds so disgusting to
00:21:16.613 --> 00:21:17.423
Well, there's no,
00:21:18.468 --> 00:21:19.127
I don't know.
00:21:19.178 --> 00:21:20.617
there's only a little bit of sugar.
00:21:20.617 --> 00:21:22.268
It's like one and a half cups of sugar.
00:21:23.492 --> 00:21:24.692
I'm just gonna do it.
00:21:24.742 --> 00:21:25.762
I'm gonna see how it is.
00:21:26.002 --> 00:21:33.833
So I have an issue with tomatoes anyway, when I was a kid, my parents made me eat.
00:21:34.298 --> 00:21:39.817
A bowl of tomato soup and they wouldn't let me leave the table until I ate it.
00:21:39.877 --> 00:21:42.278
And it was so horrible.
00:21:42.607 --> 00:21:45.468
And I think I ended up throwing it up.
00:21:45.587 --> 00:21:51.857
And so now I just really struggle eating tomato sauce or like super strong tomato
00:21:51.903 --> 00:21:52.623
Oh.
00:21:52.877 --> 00:21:57.708
I worry that this balsamic tomato thing is going to make me.
00:21:58.847 --> 00:22:01.367
Reminiscent of that horrible, horrible time.
00:22:02.567 --> 00:22:09.597
But I also know that as you age, your taste can change and you can, like things that you didn't like previously.
00:22:09.607 --> 00:22:16.528
It's fine if it's not for you, but if you like both walnut vinegar and you like tomatoes, those are the flavors in the jam, and I think it's so good.
00:22:16.528 --> 00:22:17.698
It's so wild.
00:22:18.178 --> 00:22:24.688
But, do you, can any, like enchilada sauce or do you, can any other little tomatoey products that are just not your basics?
00:22:24.875 --> 00:22:26.224
No, I don't.
00:22:26.325 --> 00:22:39.085
We don't really like, an enchilada Like when I do my chicken enchiladas, I simmer it on the stove top with some chicken broth, and then I dip my fried corn tortillas in it and then roll it with my filling.
00:22:40.049 --> 00:22:41.035
no, I don't know.
00:22:41.035 --> 00:22:42.144
I just don't do that.
00:22:42.194 --> 00:22:43.095
Enchilada sauce.
00:22:43.095 --> 00:22:44.565
I do a ton of salsa.
00:22:44.625 --> 00:22:48.525
I do a lot of diced tomatoes, that's about it.
00:22:49.230 --> 00:23:06.970
I did find today I was downstairs in my pantry looking for some diced tomatoes and I found a quart jar of tomato soup that I had canned from 2020 and I was like, oh, I should probably give this to one of my kids who likes tomato soup
00:23:07.194 --> 00:23:07.704
Yeah.
00:23:07.839 --> 00:23:08.380
not me.
00:23:09.414 --> 00:23:13.525
I think I should can tomato soup because I actually really like tomato soup.
00:23:14.164 --> 00:23:17.944
Another recipe that you guys could try is marinara sauce.
00:23:17.944 --> 00:23:22.505
So then you're really cooking in advance, you're having your meat cooked.
00:23:22.924 --> 00:23:30.365
Combined with your tomato product, and it's all canned together in a pressure canner because you're definitely low acid at that point, right?
00:23:30.575 --> 00:23:34.835
You're a hundred percent in the low acid category, which requires the use of a pressure canner.
00:23:35.345 --> 00:23:46.125
So I have a recipe in my book, the Pressure Canon Cookbook, but you also, there's lots of good recipes on, the Cooperative extension offices, or the National Center for Home Food Preservation, marinara sauce.
00:23:46.164 --> 00:23:50.414
I feel like that's next level in terms of an entire meal in a jar.
00:23:50.515 --> 00:23:54.204
other than the pasta, the whole thing is ready for you and it's already cooked.
00:23:54.204 --> 00:24:00.194
So, those can be really smart, canned ahead for busy nights.
00:24:00.255 --> 00:24:09.444
My son is gonna start football this season and I'm gonna be driving to the faraway town, not my close town, but my faraway town.
00:24:09.769 --> 00:24:18.380
It's been in my mind that once tomatoes come on, I should probably can some of that so that I can really up my meal prep, my slow food meal prep game.
00:24:18.480 --> 00:24:18.680
Yeah.
00:24:18.779 --> 00:24:25.190
But yeah, that might be a tomato recipe for you to check out if that's your season of life, to have all like jurors of that on hand.
00:24:27.190 --> 00:24:29.559
I think that episode is a great idea.
00:24:29.609 --> 00:24:33.200
You can use your tomatoes to do, soups in a jar.
00:24:33.305 --> 00:24:36.244
I think you cover that in your pressure cannon cookbook, right?
00:24:36.579 --> 00:24:37.599
Yeah, I do.
00:24:37.700 --> 00:24:42.079
And actually most of my soups are more like stews, but that's just is mostly like what my husband likes.
00:24:42.079 --> 00:24:45.410
But there are lots of tested soup recipes.
00:24:46.220 --> 00:24:52.220
Maybe now is a good time to mention that many soups that we love have dairy in them.
00:24:52.700 --> 00:25:01.039
And you can find good recipes that are tested that will not, none of the tested recipes will have dairy, but you can just add a splash of cream when you heat it up.
00:25:01.460 --> 00:25:02.509
So don't.
00:25:02.974 --> 00:25:05.075
Continue your search for something you're not gonna find.
00:25:05.075 --> 00:25:09.335
You are not gonna find a tested pressure canning recipe or soup recipe that has cream.
00:25:09.634 --> 00:25:13.515
Or cheese or the Parmesan and none of that, none of those tasty ingredients.
00:25:13.515 --> 00:25:14.444
You're not gonna have that.
00:25:14.865 --> 00:25:18.801
But, that doesn't mean you can't add that at the reheat and you have to reheat it anyway.
00:25:18.801 --> 00:25:19.221
You know what I mean?
00:25:19.221 --> 00:25:21.261
you're gonna have a sauce pan on the stove heating it up.
00:25:21.652 --> 00:25:25.162
So at that point, that's when you can pour in a swirl of cream.
00:25:25.172 --> 00:25:25.922
And the cheese.
00:25:25.922 --> 00:25:26.612
I love cheese.
00:25:26.731 --> 00:25:27.602
Add the cheese then,
00:25:28.142 --> 00:25:28.632
heck yeah.
00:25:28.656 --> 00:25:36.426
that's actually, I wish that there was more testing or test any testing on like nut milks.
00:25:36.787 --> 00:25:43.567
Not that I'm a big nut milk fan, but it would be cool if we knew that those were safe to can, which we do not know.
00:25:43.747 --> 00:25:44.136
Okay.
00:25:44.136 --> 00:25:44.527
Do not.
00:25:44.527 --> 00:25:46.146
Can almond milk right now guys?
00:25:46.207 --> 00:25:46.807
No oat milk.
00:25:46.866 --> 00:25:47.616
No pecans.
00:25:47.626 --> 00:25:48.166
No nuts.
00:25:48.826 --> 00:25:49.396
No nut milk.
00:25:49.846 --> 00:25:55.037
It would be cool because then you would be closer to that being like, just the only thing you need is that jar of canned food.
00:25:55.037 --> 00:25:55.906
But we don't know that yet.
00:25:56.626 --> 00:26:00.707
If I had unlimited funds, I would fund the testing myself, but that's not the case.
00:26:01.186 --> 00:26:08.396
But yeah, that'd be, that's like the next thing you could be thinking about is canning tomatoes in more like meal ready situations.
00:26:08.413 --> 00:26:08.773
Yeah.
00:26:09.784 --> 00:26:20.733
pressure canning may seem daunting, but once you understand it, once you get the logistics of how to do it, it's like the other piece of the puzzle for processing low acid foods.
00:26:20.763 --> 00:26:23.344
And for those of you that don't know, Jenny does have.
00:26:23.378 --> 00:26:29.469
A cookbook that she painstakingly wrote called The Pressure Canning Cookbook, and it's so great.
00:26:29.689 --> 00:26:32.538
The recipes in there are so fabulous and it's written really well.
00:26:32.538 --> 00:26:36.939
And you have not checked that out, you can purchase it on Amazon.
00:26:36.939 --> 00:26:40.038
And we will also have link below for that
00:26:40.169 --> 00:26:40.739
Well, thank you.
00:26:40.739 --> 00:26:43.679
And by painstakingly we mean all the recipes are based on.
00:26:44.564 --> 00:26:47.953
Tested recipes so that it's, you know, it's safe.
00:26:47.953 --> 00:26:51.433
And I sadly did not have any cream recipes'cause that's,
00:26:51.459 --> 00:26:51.808
Yes,
00:26:51.874 --> 00:26:53.074
Uh, thank you for that, Anna.
00:26:53.384 --> 00:26:56.804
If you're interested in learning about pressure canning, go back to season one.
00:26:57.074 --> 00:27:01.784
We have several episodes all about pressure canning, and we'll walk you through it.
00:27:01.784 --> 00:27:08.193
So next time you're like on a drive or washing the dishes, tune in to season one and listen to those pressure canning episodes.
00:27:08.193 --> 00:27:09.814
That will be a perfect primer.
00:27:10.219 --> 00:27:14.288
To just get your, toes wet and figure out, all the things, pressure canning.
00:27:14.288 --> 00:27:31.898
It's really helpful to get an idea of what that's all about, because you're right, it does, it unlocks a whole nother set of food preservation that's really like next level in terms of the potential of how handy that will be and how useful for your pantry, useful for your meal prep, useful for your life.
00:27:32.648 --> 00:27:35.828
Hopefully this episode was like an ode to the tomato for you guys.
00:27:35.828 --> 00:27:39.219
It gave you some good ideas for recipes you wanna try out.
00:27:39.598 --> 00:27:42.118
Before we end, I wanted to mention one other tomato thing.
00:27:42.169 --> 00:27:49.608
Hot sauce is a tomato-based recipe that many people love to can, and that's great.
00:27:49.953 --> 00:28:02.463
It just as always, with every tomato recipe, it's so important that you use a tested recipe because obviously with the tomatoes you're adding peppers and or onions and or garlic, and all of those ingredients are low acid.
00:28:02.854 --> 00:28:05.374
So it's super important you follow carefully.
00:28:05.374 --> 00:28:12.513
A tested recipe because it's going to have probably more than one acidifying ingredients, probably gonna have vinegar and probably citric acid.
00:28:13.144 --> 00:28:13.384
So, um.
00:28:13.884 --> 00:28:17.394
That's another category of tomato recipes that are awesome.
00:28:17.634 --> 00:28:22.554
I think they're so giftable, like everybody would love to get a can of or a jar of your canned hot sauce, right?
00:28:23.124 --> 00:28:28.644
But just be absolutely certain you're following closely a tested recipe and don't veer off from that.
00:28:28.880 --> 00:28:29.200
Yeah.
00:28:30.115 --> 00:28:31.075
Thanks so much, Jenny.
00:28:31.075 --> 00:28:37.765
That was, I think that we cannot specify enough that you have to follow a tested recipe
00:28:38.109 --> 00:28:38.470
Yeah.
00:28:38.515 --> 00:28:51.795
this, these tomato products because they really are on that line of unsafe safe for water, bath, canning, and it's just really important that you acidify every single tomato product that you do.
00:28:51.900 --> 00:28:53.099
That's your take home point, guys.
00:28:54.029 --> 00:28:54.839
Share it with a friend.
00:28:56.839 --> 00:28:57.349
All right.
00:28:57.349 --> 00:29:00.349
Thanks so much everyone for joining the Perfectly Preserved podcast.
00:29:00.440 --> 00:29:02.450
We love having you here.
00:29:02.450 --> 00:29:11.839
If you found this episode helpful, please share it with a friend, and as always, subscribe on YouTube or rate and review our podcast where you listen to your podcasts.
00:29:12.500 --> 00:29:14.960
Thanks everyone, and we'll talk to you next
00:29:16.759 --> 00:29:17.720
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00:29:17.990 --> 00:29:21.529
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00:29:30.259 --> 00:29:35.960
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00:29:44.630 --> 00:29:46.069
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00:29:46.069 --> 00:29:48.619
Stay tuned for our next episode released every week.
00:00:01.139 --> 00:00:03.750
Welcome to the Perfectly Preserved Podcast.
00:00:03.810 --> 00:00:05.309
I'm your host Jenny Gomes.
00:00:05.370 --> 00:00:06.660
And I'm Anna Cash.
00:00:06.809 --> 00:00:13.529
Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly.
00:00:13.529 --> 00:00:13.919
At home.
00:00:14.099 --> 00:00:18.989
We are master food preservers moms wives, and we love talking about canning.
00:00:19.469 --> 00:00:21.539
ready to can like a master preserver.
00:00:21.570 --> 00:00:23.100
Let's get into today's episode.
00:00:25.100 --> 00:00:28.190
Welcome back to another episode of The Perfectly Preserved podcast.
00:00:28.190 --> 00:00:38.380
I'm Anna here with my co-host, Jenny, I'm laughing because when you are recording a podcast episode, sometimes you flub a little and I just did.
00:00:39.789 --> 00:00:41.350
We are so glad you're here.
00:00:41.350 --> 00:00:44.710
We have been really enjoying the feedback from the podcast.
00:00:44.710 --> 00:00:49.895
We have been getting more downloads than ever, so if you love our podcast, please share it with a friend.
00:00:50.325 --> 00:00:57.414
Rate it and review it wherever podcasts are available for you under that purple icon is where I find mine.
00:00:57.655 --> 00:01:03.384
If you want Jenny and I to come and speak at an event all about preserving, we would love to do that.
00:01:03.384 --> 00:01:09.474
We are super interested in travel and educating those that wanna learn more about food preserving.
00:01:10.194 --> 00:01:12.655
So let's get into today's episode, Jenny.
00:01:12.655 --> 00:01:15.325
We are going to be talking about something really fun.
00:01:15.394 --> 00:01:16.685
we're gonna be talking about.
00:01:17.459 --> 00:01:23.969
Tomatoes and acidification, and our favorite recipes to use with our canned tomatoes.
00:01:24.147 --> 00:01:31.697
Okay, so if you are brand new, welcome Anna and I are master food preservers and we love sharing up to date tested information.
00:01:32.501 --> 00:01:44.772
And that sometimes comes maybe not head to head, but it might feel like it's in contrast to grandma's tomato sauce recipe or the recipe that someone used for years and years.
00:01:44.822 --> 00:01:46.322
And it doesn't have to.
00:01:46.632 --> 00:01:56.081
we're gonna talk a little bit about why it's important to use a tested tomato recipe, and then we're gonna dive into the, our favorite ways of using canned tomato recipes all year long.
00:01:56.141 --> 00:01:57.822
All the different recipes you can try.
00:01:58.091 --> 00:02:01.561
And we're just gonna, this is gonna be an ode to this canned tomato.
00:02:01.611 --> 00:02:03.731
That would be an alternate title to this episode.
00:02:04.361 --> 00:02:10.032
People, I think falsely believe that tomatoes are more acidic than they actually are.
00:02:10.481 --> 00:02:14.921
I think it's because we eat things that give us heartburn or indigestion that are tomato.
00:02:14.921 --> 00:02:18.792
We like greasy pizza or other tomato things.
00:02:19.301 --> 00:02:22.122
But tomatoes are actually not as acidic as you might think.
00:02:22.122 --> 00:02:28.012
And in fact, raspberries and most fruit are more acidic than tomatoes.
00:02:28.491 --> 00:02:29.451
They are.
00:02:29.826 --> 00:02:35.276
A pH of about 4.6, like 4.6 ish.
00:02:35.426 --> 00:02:43.637
They have a lot of variability within just being a tomato, there's a lot of variability from plant to plant, from species to species or type to type.
00:02:43.967 --> 00:02:49.576
There's a lot of variability and where they're grown, there's just a lot more variability than you might expect.
00:02:50.056 --> 00:02:53.986
They're right at the edge of what is safe for water bath canning.
00:02:53.986 --> 00:03:00.046
So all tomato recipes should have the addition of an acidifying ingredient.
00:03:00.646 --> 00:03:10.877
And if your recipe that you wanna use does not call for citric acid, lemon juice, or vinegar, then you need to find one that is similar.
00:03:10.937 --> 00:03:19.007
It can be just like, or very, very similar to the recipe that you love, but it needs to have that addition of an acidifying ingredient to be safe.
00:03:19.801 --> 00:03:26.477
So Anna, before I talk about, the things that can reduce the acidity of tomatoes, what do you wanna add to that?
00:03:26.893 --> 00:03:34.228
I am a massive seed saver A steward of heirloom varieties of plants and vegetables.
00:03:34.228 --> 00:03:39.467
And every year at the seed swap people are like, oh, what variety of tomato are you getting?
00:03:39.518 --> 00:03:43.807
Loves to have a rare variety of tomato, maybe one that's older.
00:03:43.907 --> 00:03:51.212
Even though the varieties that we choose that are heirloom it doesn't exactly mean that they're high Right?
00:03:51.513 --> 00:04:06.302
There are things and conditions that make a tomato a low acid, and that could be growing tomatoes in the shade, tomatoes that have been cracked, bruised, or have blossom end rot that creates a more low acid tomato.
00:04:08.038 --> 00:04:14.397
And so when we say it's important that you acidify every single tomato recipe that you have, that's the reason why.
00:04:14.578 --> 00:04:22.978
So you may have like a older heirloom, high to tomato, but it could be grown in a low acid way, if that makes sense.
00:04:23.187 --> 00:04:36.028
So there are variables that we need to keep in mind when we're processing tomatoes the USDA and the National Center for Home Food Preservation has said that we need to acidify all, tomato products.
00:04:36.517 --> 00:04:53.148
And because they're so popular, that's why it's actually a pretty serious issue that all of you become converts, and share with all of your canning friends that your tomato recipes need to be acidified because the most popular canned item in America is canned tomatoes.
00:04:53.892 --> 00:05:10.682
As Anna mentioned the growing conditions, which you may not be able to control some of these if you grew them right, and some of them you could control, but all of them you need to understand can make the acidity lower and the pH number higher, making it less acidic.
00:05:11.132 --> 00:05:16.742
So those conditions would be like decay or damage from bruises, cracks, blossom and drop, or insects.
00:05:17.223 --> 00:05:27.122
Tomatoes that are grown in the shade or ripened in shorter hours of daylight or ripened off the vine as opposed to ripened in direct sun on the vine or over ripened.
00:05:27.932 --> 00:05:29.973
And then tomatoes attached to dead vines.
00:05:29.973 --> 00:05:39.663
That harvest as opposed to tomatoes harvest from healthy vines, decayed and damaged tomatoes, and those harvested from frost, kilt, or dead vines should not be home canned.
00:05:40.473 --> 00:05:46.052
So it's interesting to hear that long list because we think of canning as being like.
00:05:46.757 --> 00:05:52.798
Being super frugal and using up all the types of food products that we have available to us.
00:05:53.367 --> 00:06:01.288
And if you had some bruised tomatoes or ones that were a little over ripe, you might think, oh, I should can these up and save them.
00:06:01.557 --> 00:06:05.728
But what would be best is probably choosing a different method of preservation.
00:06:05.728 --> 00:06:11.458
You could, like if it were me and I had these kind of soft, pretty watery tomatoes, I would probably.
00:06:12.343 --> 00:06:21.439
Blitz them up and make like a simple sauce and freeze it in the wide mouth jars that have a freeze line, I would freeze that.
00:06:21.740 --> 00:06:24.889
Or you could have'em whole, I mean they might be kind of soft.
00:06:25.129 --> 00:06:31.439
I mean they, depending on the tomato, it might be really too soft to can hole or to freeze whole, but you could freeze them whole.
00:06:31.439 --> 00:06:33.000
We talked about that in a previous episode.
00:06:33.000 --> 00:06:37.019
How you can freeze tomatoes whole with the skin on and then when you defrost them, the skins just slide right off.
00:06:37.889 --> 00:06:44.189
If you just had a bunch of soft tomatoes or end of season tomatoes and you wanted to preserve them, that's amazing.
00:06:44.240 --> 00:06:51.319
So as Anna mentioned, people are just super into heirloom varieties and the like, choosing the right variety.
00:06:51.800 --> 00:06:58.149
Instead of thinking about the variety so much, maybe think instead of Were these in full sun?
00:06:58.269 --> 00:06:59.050
Are they healthy?
00:06:59.050 --> 00:07:01.579
Are they coming off of a healthy vine?
00:07:01.579 --> 00:07:08.540
And then worry less about the variety, because that seems to matter less in terms of the final product when you're preserving, don't you think, Anna?
00:07:10.540 --> 00:07:13.839
Yeah, I mean for me it's, it's about the flavor and what it
00:07:14.089 --> 00:07:14.509
Mm-hmm.
00:07:14.769 --> 00:07:17.920
And if we're going to be acidifying every single tomato
00:07:18.060 --> 00:07:18.480
Mm-hmm.
00:07:18.819 --> 00:07:26.889
like that, you just have to acidify every tomato product is the final answer, what we recommend as master food preservers.
00:07:27.939 --> 00:07:28.240
Yeah.
00:07:28.480 --> 00:07:33.069
So let's get into some recipes that we would use for.
00:07:33.225 --> 00:07:40.584
Or canned tomatoes because I had a friend who just recently went through the master food preserver course, here in Utah, and she said.
00:07:41.035 --> 00:07:42.865
I learned the craziest thing.
00:07:42.915 --> 00:07:51.829
And that is to learn how to utilize maybe one really good, either diced tomatoes or tomato And then use it in different ways.
00:07:52.339 --> 00:07:52.430
mm.
00:07:53.029 --> 00:08:03.230
we had our previous episode where we talked about tomatoes and what we do with our tomatoes because when you're first starting out canning, you might have 10 different things you wanna make, right?
00:08:03.259 --> 00:08:07.415
Enchilada sauce, and you wanna make ketchup and barbecue Really.
00:08:07.745 --> 00:08:12.185
Once you do it for a long time, you realize, I can just do this one for me.
00:08:12.185 --> 00:08:16.529
It's diced tomatoes or crushed And I can convert that into a lot of different recipes.
00:08:17.259 --> 00:08:18.279
Jenny, what about you?
00:08:18.329 --> 00:08:24.750
So the one recipe I usually, I would say is my go-to and I would say 80% of the tomatoes that I can.
00:08:24.750 --> 00:08:30.899
I use this one recipe, I think it was out of a ball blue book, and it's on my blog, the Domestic Wildflower.
00:08:30.899 --> 00:08:38.730
It's my easy tomato recipe, and the only change I made to the recipe is the fact that I blend the tomatoes in the blender and I don't peel them.
00:08:39.509 --> 00:08:44.355
Which doesn't change the safety of the recipe or the pH or anything, and it's acidified of course.
00:08:44.804 --> 00:08:53.894
But it's just, to me it is a very useful pantry staple that has a little garlic and a little onion, right?
00:08:53.894 --> 00:08:57.075
Because we know that garlic and onion are also alkaline veggies.
00:08:57.080 --> 00:09:03.845
So we don't ever change the amount or increase, we never increase the amount of those ingredients when we're canning.
00:09:03.845 --> 00:09:04.174
Right.
00:09:04.835 --> 00:09:08.934
And it just has well, I'll just tell you the recipe.
00:09:08.934 --> 00:09:23.144
It's 12 pounds of tomatoes, half of a medium onion dice, two teaspoons chopped garlic, two teaspoons olive oil, and half a teaspoon to every pint jar of citric acid.
00:09:23.735 --> 00:09:25.115
So it's a very simple recipe.
00:09:25.254 --> 00:09:29.605
And the only thing that I do that is, I would say different is that I blend the tomatoes.
00:09:29.605 --> 00:09:40.434
Like either in a food chop setting, like I remember that was like, the button I would push is like food chop on the blender, just so that it's mostly a fairly smooth slurry, but still like some chunks of tomatoes.
00:09:41.904 --> 00:09:43.794
And then you skip the peeling step.
00:09:44.375 --> 00:09:49.625
And while you're blending your tomatoes, you can be sauteing your garlic and onion so that they're soft.
00:09:50.149 --> 00:09:52.970
And then, you know, you process that up.
00:09:53.120 --> 00:09:56.139
I can just tell you the time real quick so that we have a complete recipe.
00:09:56.409 --> 00:10:02.889
So you process 25 minutes at sea level, and then of course you add every five minutes for every a thousand feet.
00:10:02.889 --> 00:10:06.909
You are canning above sea level, and those are for pint jars.
00:10:07.360 --> 00:10:09.750
So anyway, that's on my blog if you wanna check that out.
00:10:09.750 --> 00:10:10.200
But it's,
00:10:10.504 --> 00:10:10.774
Cool.
00:10:10.950 --> 00:10:14.700
it's a great little recipe that I can over and over and over.
00:10:14.700 --> 00:10:16.080
And what I like about it is that it's.
00:10:16.080 --> 00:10:19.590
It's like it's good enough by itself.
00:10:19.639 --> 00:10:27.350
but you also can add, when you open it up, it's blank enough that you can add different seasonings or flavors or whatever to you, to it.
00:10:27.350 --> 00:10:30.289
So to me it is a very versatile tomato recipe.
00:10:30.600 --> 00:10:39.320
I do can other, like once a year I'll can not once a year, but like I'll can a couple other batches of other things that are tomato.
00:10:40.384 --> 00:10:44.225
Specific, and I'll talk about those in a little bit, but that's like my go-to.
00:10:44.315 --> 00:10:45.485
That's my go-to tomato.
00:10:45.485 --> 00:10:47.585
But you do a diced, is that what you do, Anna?
00:10:47.804 --> 00:10:48.075
Yep.
00:10:48.524 --> 00:10:57.485
And it's really plain because I do like to be able to add things it's just diced tomatoes and it's in their own juice.
00:10:57.575 --> 00:11:08.169
And I add citric acid and I also add salt, but I do like the idea of yours of adding some onions and garlic I think that, that's smart.
00:11:08.500 --> 00:11:12.120
I think I'm gonna take a page from your playbook and do that this year.
00:11:13.409 --> 00:11:20.424
I just went downstairs to grab a can of tomatoes and realized that I'm close to being out more this year.
00:11:21.129 --> 00:11:25.450
well, yeah, it's the thing that you can't really can too much of, honestly.
00:11:25.539 --> 00:11:29.490
I mean, to me, tomatoes are such a useful pantry staple.
00:11:29.490 --> 00:11:34.200
I'm just probably like most moms like trying to think about how many vegetables are my kids eating every day.
00:11:34.320 --> 00:11:45.600
It's an easy added vegetable, like my favorite to do with that tomato sauce recipe that I mentioned is if you buy those filled pastas, the filled raviolis, I always try and get those on sale when I see them.
00:11:45.754 --> 00:11:46.044
Okay.
00:11:46.424 --> 00:11:52.595
Either they have like chicken in them or just cheese or whatever that and the tomato sauce, that's a pretty good dinner, right?
00:11:52.845 --> 00:11:58.514
you could add to that, but there's been plenty of nights in my life that is what my kids and I had for supper.
00:11:58.615 --> 00:11:59.995
My husband's like a big meat eater.
00:11:59.995 --> 00:12:01.884
He would want like a large serving a meat with that.
00:12:01.884 --> 00:12:08.945
But if it's just the kids and I at home, then raviolis with tomato sauce is absolutely what we would do sometimes.
00:12:09.065 --> 00:12:17.434
But yeah, just a versatile, once you dial in the one that you feel like is useful for your family, can all of it can it?
00:12:17.434 --> 00:12:19.384
As much as you can And you'll never be Sorry,
00:12:20.384 --> 00:12:25.544
Yeah, because unlike other things, a tomato sauce won't lose flavor.
00:12:25.605 --> 00:12:26.534
Yeah.
00:12:26.654 --> 00:12:29.955
bit of color over time, but the flavor will still be good
00:12:30.315 --> 00:12:30.674
Yes.
00:12:30.945 --> 00:12:32.384
to say canned peaches
00:12:32.434 --> 00:12:32.975
Good.
00:12:33.004 --> 00:12:34.570
shelf life on those is really good.
00:12:34.850 --> 00:12:42.379
So good that you said that because I remember when my kids were really small, I spent a ton of time canning like fruit cups, which was great, right?
00:12:42.379 --> 00:12:49.625
all the moms out there canned, the little jars with the diced peaches and pears, and a few, cherry it's adorable.
00:12:49.625 --> 00:12:51.605
You're gonna feel so good about yourself, it's great.
00:12:51.904 --> 00:12:58.715
But the shelf life of those is so much shorter because peaches just sort of dissolve.
00:12:59.669 --> 00:13:01.559
it's still delicious and safe or whatever.
00:13:02.190 --> 00:13:05.779
It's great to do, but tomato sauce, that's gonna last forever and ever.
00:13:05.779 --> 00:13:06.230
Amen.
00:13:06.440 --> 00:13:07.950
It's still be red.
00:13:08.100 --> 00:13:09.480
It's still gonna be tasty.
00:13:09.730 --> 00:13:12.730
It's like as good as the day when you can it, if not better.
00:13:12.909 --> 00:13:15.899
So you can't go too hog wild.
00:13:15.899 --> 00:13:16.559
I wouldn't say.
00:13:18.559 --> 00:13:18.799
No.
00:13:20.799 --> 00:13:27.940
So one of the recipes that I love to use for my diced tomatoes came from friends of.
00:13:29.365 --> 00:13:34.884
My in-laws, and they were from, I believe they were from Eastern Europe somewhere.
00:13:34.884 --> 00:13:37.014
And so we call it pea snack pasta.
00:13:38.065 --> 00:13:50.625
what it is, is you boil about a half a pound of spaghetti noodles and in the other pan and a saute pan, you're gonna do onions, garlic olive oil.
00:13:51.899 --> 00:13:56.639
And you get that really nice and soft, you cook it on medium, you don't wanna cook it on high.
00:13:57.059 --> 00:14:07.799
Then you add a half a cup or a handful of fresh basil and you throw it in the pan then you drain your can of, diced tomatoes.
00:14:08.070 --> 00:14:12.210
And then you put the tomatoes in and then you add your cooked pasta to that.
00:14:12.690 --> 00:14:14.850
And it's just like an easy.
00:14:15.115 --> 00:14:19.054
I say one pan, but it's not really'cause you have to cook the pasta in another pot.
00:14:19.154 --> 00:14:25.894
You that all around, get all of that nice olive oil coating your, spaghetti noodles.
00:14:25.955 --> 00:14:30.524
And then I add a cup of Parmesan cheese and half a cup of feta.
00:14:30.914 --> 00:14:33.945
If I don't know what to cook that night, that's what I cook.
00:14:33.945 --> 00:14:36.215
And I usually have everything on hand for that.
00:14:36.215 --> 00:14:37.355
So it's pretty easy.
00:14:38.195 --> 00:14:41.644
That's one of my favorite ways to use diced tomatoes.
00:14:42.524 --> 00:14:43.940
That sounds delicious.
00:14:44.225 --> 00:14:44.585
ways.
00:14:44.659 --> 00:14:45.379
Delicious.
00:14:45.940 --> 00:14:46.840
Such a great tip.
00:14:46.940 --> 00:14:48.470
I like that.
00:14:49.625 --> 00:14:55.595
If you have a jar of tomato sauce, like you could use it, um, I would say like full strength, right?
00:14:55.595 --> 00:14:59.524
Like just out of the jar, pour it into the sauce, pan, warm it up, and then use that as a pasta sauce.
00:14:59.524 --> 00:15:05.465
Or I can take like, let's say half a jar and then put it on low and simmer it.
00:15:06.075 --> 00:15:10.245
And then that can be a really great pizza sauce, which.
00:15:10.875 --> 00:15:15.445
I mean, yeah, you would add some oregano, you would add some thyme, you would add, whatever herbs you have on hand.
00:15:15.534 --> 00:15:24.634
Definitely check out our episode about planting and preserving herbs for ideas, for herbs, but, um, that it's like an easy, what is the right word?
00:15:24.634 --> 00:15:26.615
It's not too thick, it's not too thin.
00:15:26.615 --> 00:15:27.485
It's just right.
00:15:27.485 --> 00:15:30.034
Like you can, you could thin it out if you needed to.
00:15:30.034 --> 00:15:35.075
You could thicken it up pretty easily and in, in the amount of time that you're cooking out all the other things.
00:15:35.225 --> 00:15:37.115
I feel like it's also useful in that way.
00:15:37.865 --> 00:15:43.325
Is now the time to talk about when we wanna add herbs to canned tomato products.
00:15:43.355 --> 00:15:46.085
Anna, what happens to that delicious basil flavor?
00:15:46.144 --> 00:15:51.695
What happens if you were to add like a handful of basil to your pasta and you, or excuse me, your pasta sauce, and then you can it.
00:15:53.220 --> 00:15:53.519
Yes.
00:15:53.519 --> 00:15:57.990
So over time, those herbs will amplify in flavor.
00:15:57.990 --> 00:16:02.875
So if you wanna add some herbs, just make sure to use a light And see how it goes.
00:16:03.159 --> 00:16:06.159
And then the next year maybe you can adjust that.
00:16:06.529 --> 00:16:10.480
But I've found that especially fresh herbs.
00:16:10.855 --> 00:16:18.235
Along with dried herbs, they just seem to amplify when they're in a jar for an extended period of time, It might be too strong.
00:16:18.264 --> 00:16:22.105
So just use a light hand when you're doing herbs in your
00:16:22.434 --> 00:16:23.754
That's a great tip.
00:16:24.264 --> 00:16:26.544
Especially if you're pressure canning.
00:16:26.634 --> 00:16:30.884
Let's say you were canning a tomato like a marinara sauce and you were pressure canning it.
00:16:31.544 --> 00:16:35.205
All those tomato recipes are also acidified, even though you're pressure canning.
00:16:35.205 --> 00:16:36.164
So bear that in mind.
00:16:37.365 --> 00:16:40.995
I felt like adding green, like mostly basal, right?
00:16:41.144 --> 00:16:46.034
I felt like it was, I mean, there was some flavor, but.
00:16:46.455 --> 00:16:51.855
They just kind of like the leaves are almost disappear and turn into like smudge at the bottom of the jar.
00:16:52.034 --> 00:16:55.004
And I felt like that basil would've been much better.
00:16:55.634 --> 00:17:08.954
It would've been much more delicious, just eaten fresh on a Capri salad, or just you could make a pesto and store that in the fridge and then add that there's a, I feel like it was just wasted in the canning process.
00:17:09.404 --> 00:17:14.775
So while an herb like Rosemary gets certainly intensified and you should be.
00:17:15.555 --> 00:17:24.494
Cautious in terms of just don't add more than follow a recipe and then maybe even ratchet back with something like rosemary.
00:17:24.615 --> 00:17:25.694
But like leafy greens.
00:17:25.694 --> 00:17:29.055
Like basil, I feel like I'm like, that was a waste of a lot of basil.
00:17:29.115 --> 00:17:31.125
Like you just don't taste it and doesn't look any better.
00:17:31.125 --> 00:17:31.815
It looks worse.
00:17:31.904 --> 00:17:33.134
There's no pretty green flex.
00:17:33.134 --> 00:17:34.035
Same with parsley?
00:17:34.244 --> 00:17:35.535
No, pretty green flex.
00:17:36.224 --> 00:17:37.424
Same with canned salsa.
00:17:37.634 --> 00:17:38.325
Same with, yeah.
00:17:38.325 --> 00:17:39.105
No.
00:17:39.119 --> 00:17:40.109
say the same.
00:17:41.279 --> 00:17:42.240
no cilantro,
00:17:42.420 --> 00:17:44.130
Yeah, cilantro evaporates.
00:17:44.130 --> 00:17:45.000
There's nothing left.
00:17:47.000 --> 00:17:48.170
I forgot about that.
00:17:48.170 --> 00:17:51.849
Yeah, those tender herbs tend to just disappear,
00:17:51.880 --> 00:17:52.240
Yeah.
00:17:52.240 --> 00:17:58.329
So for a tender herb, I would just add them at the reheat or add them when you're cooking them.
00:17:58.329 --> 00:18:00.829
I wouldn't waste them canning them because they just taste like nothing.
00:18:01.460 --> 00:18:05.390
What other canning recipes with tomatoes do you love besides your standard basic one?
00:18:05.390 --> 00:18:05.750
Anna?
00:18:07.750 --> 00:18:11.109
So I love using my diced tomatoes as an ingredient.
00:18:11.109 --> 00:18:23.829
Like I can throw together a taco soup really quickly with fresh ground beef and then drain it and then add all of my canned stuff like canned corn and tomatoes and beans.
00:18:24.160 --> 00:18:28.079
All of these things I can during, late fall and early winter.
00:18:28.500 --> 00:18:32.470
And that's a really easy way to use your canned food.
00:18:32.700 --> 00:18:37.150
I also make a lot of tomato soup and pizza.
00:18:37.630 --> 00:18:42.549
And you use your tomato sauce and I actually just drain my can of diced tomatoes.
00:18:43.390 --> 00:18:46.539
And then I just add a little bit of basil maybe.
00:18:46.930 --> 00:18:57.289
But I got that idea when we were in Italy and I was noticing that the tomato sauces weren't really a thick sauce and they weren't flavored with herbs really.
00:18:57.410 --> 00:19:02.839
And it was so surprising to me'cause it was just tomatoes and it just tasted so good.
00:19:02.839 --> 00:19:06.680
And I was like, I wonder if I could do that with my canned tomatoes.
00:19:06.680 --> 00:19:08.450
And it tasted phenomenal.
00:19:08.500 --> 00:19:09.130
Yeah.
00:19:09.404 --> 00:19:12.015
Kind of wonder if we haven't.
00:19:12.170 --> 00:19:13.089
using good tomatoes,
00:19:13.694 --> 00:19:14.805
Well, yeah, that's what I'm gonna say.
00:19:14.805 --> 00:19:24.914
I think that we've become accustomed to churching up the tomato sauce with a lot of herbs and a lot of other ingredients because potentially we weren't using delicious tomatoes.
00:19:25.575 --> 00:19:29.265
So if you are getting homegrown tomatoes from somebody,
00:19:29.414 --> 00:19:29.474
yeah.
00:19:30.075 --> 00:19:36.964
I would challenge you to just keep it plain or keep it pretty basic with the recipe and see if you don't Just love that strong tomato flavor.
00:19:37.339 --> 00:19:38.180
All on its own.
00:19:39.140 --> 00:19:47.569
I was gonna mention one strange little recipe that I love to can, one batch of every year or every other year is tomato jam.
00:19:47.950 --> 00:19:50.799
It's not like a jam jam, it's called jam.
00:19:50.799 --> 00:19:52.180
It should be called something else.
00:19:52.509 --> 00:20:00.799
But a weird tomato jam is so, I would call it like close to a dried tomato flavor or like a.
00:20:01.140 --> 00:20:02.849
Dried tomato spread.
00:20:03.440 --> 00:20:05.750
You don't use dried tomatoes, but like it's thickened
00:20:05.974 --> 00:20:06.605
Okay.
00:20:07.220 --> 00:20:08.059
Anna's hesitant.
00:20:08.059 --> 00:20:08.900
I can tell by your face.
00:20:08.900 --> 00:20:09.769
You're like, Ew, gross.
00:20:10.130 --> 00:20:11.869
I'm nervous about it.
00:20:11.920 --> 00:20:14.349
I love tomato jam.
00:20:14.710 --> 00:20:18.880
Just having a little bit on hand of just a rich punch of tomato.
00:20:19.509 --> 00:20:20.769
It's so good.
00:20:20.849 --> 00:20:21.569
It's really good.
00:20:21.569 --> 00:20:30.569
if you choose that with let's say goat cheese on top of pasta, or you eat it with cream cheese on an everything bagel it's more like a sauce and not a jam.
00:20:31.289 --> 00:20:36.430
I it when I demonstrated at five Mary's, with a big group of campers.
00:20:36.609 --> 00:20:39.400
We all made this tomato jam and everybody loved it.
00:20:39.894 --> 00:20:46.724
So it's six pounds of tomatoes, salt, pepper, garlic, balsamic vinegar, and dry white wine.
00:20:47.204 --> 00:20:51.464
And that's also on my blog, but it's like it's very dark in color.
00:20:51.464 --> 00:20:55.154
It looks kinda like the color of barbecue sauce and it's that balsamic vinegar taste.
00:20:55.214 --> 00:20:57.464
It is really, really good guys.
00:20:57.555 --> 00:21:10.115
If you want like a weird different, something other than normal tomato sauce, I think it is very handy to have a little Be very good on a charcuterie board or with crispy fried things, it's very tasty.
00:21:10.157 --> 00:21:12.678
I think this is gonna be the year that I try it.
00:21:12.678 --> 00:21:16.488
I keep putting it off'cause it sounds so disgusting to
00:21:16.613 --> 00:21:17.423
Well, there's no,
00:21:18.468 --> 00:21:19.127
I don't know.
00:21:19.178 --> 00:21:20.617
there's only a little bit of sugar.
00:21:20.617 --> 00:21:22.268
It's like one and a half cups of sugar.
00:21:23.492 --> 00:21:24.692
I'm just gonna do it.
00:21:24.742 --> 00:21:25.762
I'm gonna see how it is.
00:21:26.002 --> 00:21:33.833
So I have an issue with tomatoes anyway, when I was a kid, my parents made me eat.
00:21:34.298 --> 00:21:39.817
A bowl of tomato soup and they wouldn't let me leave the table until I ate it.
00:21:39.877 --> 00:21:42.278
And it was so horrible.
00:21:42.607 --> 00:21:45.468
And I think I ended up throwing it up.
00:21:45.587 --> 00:21:51.857
And so now I just really struggle eating tomato sauce or like super strong tomato
00:21:51.903 --> 00:21:52.623
Oh.
00:21:52.877 --> 00:21:57.708
I worry that this balsamic tomato thing is going to make me.
00:21:58.847 --> 00:22:01.367
Reminiscent of that horrible, horrible time.
00:22:02.567 --> 00:22:09.597
But I also know that as you age, your taste can change and you can, like things that you didn't like previously.
00:22:09.607 --> 00:22:16.528
It's fine if it's not for you, but if you like both walnut vinegar and you like tomatoes, those are the flavors in the jam, and I think it's so good.
00:22:16.528 --> 00:22:17.698
It's so wild.
00:22:18.178 --> 00:22:24.688
But, do you, can any, like enchilada sauce or do you, can any other little tomatoey products that are just not your basics?
00:22:24.875 --> 00:22:26.224
No, I don't.
00:22:26.325 --> 00:22:39.085
We don't really like, an enchilada Like when I do my chicken enchiladas, I simmer it on the stove top with some chicken broth, and then I dip my fried corn tortillas in it and then roll it with my filling.
00:22:40.049 --> 00:22:41.035
no, I don't know.
00:22:41.035 --> 00:22:42.144
I just don't do that.
00:22:42.194 --> 00:22:43.095
Enchilada sauce.
00:22:43.095 --> 00:22:44.565
I do a ton of salsa.
00:22:44.625 --> 00:22:48.525
I do a lot of diced tomatoes, that's about it.
00:22:49.230 --> 00:23:06.970
I did find today I was downstairs in my pantry looking for some diced tomatoes and I found a quart jar of tomato soup that I had canned from 2020 and I was like, oh, I should probably give this to one of my kids who likes tomato soup
00:23:07.194 --> 00:23:07.704
Yeah.
00:23:07.839 --> 00:23:08.380
not me.
00:23:09.414 --> 00:23:13.525
I think I should can tomato soup because I actually really like tomato soup.
00:23:14.164 --> 00:23:17.944
Another recipe that you guys could try is marinara sauce.
00:23:17.944 --> 00:23:22.505
So then you're really cooking in advance, you're having your meat cooked.
00:23:22.924 --> 00:23:30.365
Combined with your tomato product, and it's all canned together in a pressure canner because you're definitely low acid at that point, right?
00:23:30.575 --> 00:23:34.835
You're a hundred percent in the low acid category, which requires the use of a pressure canner.
00:23:35.345 --> 00:23:46.125
So I have a recipe in my book, the Pressure Canon Cookbook, but you also, there's lots of good recipes on, the Cooperative extension offices, or the National Center for Home Food Preservation, marinara sauce.
00:23:46.164 --> 00:23:50.414
I feel like that's next level in terms of an entire meal in a jar.
00:23:50.515 --> 00:23:54.204
other than the pasta, the whole thing is ready for you and it's already cooked.
00:23:54.204 --> 00:24:00.194
So, those can be really smart, canned ahead for busy nights.
00:24:00.255 --> 00:24:09.444
My son is gonna start football this season and I'm gonna be driving to the faraway town, not my close town, but my faraway town.
00:24:09.769 --> 00:24:18.380
It's been in my mind that once tomatoes come on, I should probably can some of that so that I can really up my meal prep, my slow food meal prep game.
00:24:18.480 --> 00:24:18.680
Yeah.
00:24:18.779 --> 00:24:25.190
But yeah, that might be a tomato recipe for you to check out if that's your season of life, to have all like jurors of that on hand.
00:24:27.190 --> 00:24:29.559
I think that episode is a great idea.
00:24:29.609 --> 00:24:33.200
You can use your tomatoes to do, soups in a jar.
00:24:33.305 --> 00:24:36.244
I think you cover that in your pressure cannon cookbook, right?
00:24:36.579 --> 00:24:37.599
Yeah, I do.
00:24:37.700 --> 00:24:42.079
And actually most of my soups are more like stews, but that's just is mostly like what my husband likes.
00:24:42.079 --> 00:24:45.410
But there are lots of tested soup recipes.
00:24:46.220 --> 00:24:52.220
Maybe now is a good time to mention that many soups that we love have dairy in them.
00:24:52.700 --> 00:25:01.039
And you can find good recipes that are tested that will not, none of the tested recipes will have dairy, but you can just add a splash of cream when you heat it up.
00:25:01.460 --> 00:25:02.509
So don't.
00:25:02.974 --> 00:25:05.075
Continue your search for something you're not gonna find.
00:25:05.075 --> 00:25:09.335
You are not gonna find a tested pressure canning recipe or soup recipe that has cream.
00:25:09.634 --> 00:25:13.515
Or cheese or the Parmesan and none of that, none of those tasty ingredients.
00:25:13.515 --> 00:25:14.444
You're not gonna have that.
00:25:14.865 --> 00:25:18.801
But, that doesn't mean you can't add that at the reheat and you have to reheat it anyway.
00:25:18.801 --> 00:25:19.221
You know what I mean?
00:25:19.221 --> 00:25:21.261
you're gonna have a sauce pan on the stove heating it up.
00:25:21.652 --> 00:25:25.162
So at that point, that's when you can pour in a swirl of cream.
00:25:25.172 --> 00:25:25.922
And the cheese.
00:25:25.922 --> 00:25:26.612
I love cheese.
00:25:26.731 --> 00:25:27.602
Add the cheese then,
00:25:28.142 --> 00:25:28.632
heck yeah.
00:25:28.656 --> 00:25:36.426
that's actually, I wish that there was more testing or test any testing on like nut milks.
00:25:36.787 --> 00:25:43.567
Not that I'm a big nut milk fan, but it would be cool if we knew that those were safe to can, which we do not know.
00:25:43.747 --> 00:25:44.136
Okay.
00:25:44.136 --> 00:25:44.527
Do not.
00:25:44.527 --> 00:25:46.146
Can almond milk right now guys?
00:25:46.207 --> 00:25:46.807
No oat milk.
00:25:46.866 --> 00:25:47.616
No pecans.
00:25:47.626 --> 00:25:48.166
No nuts.
00:25:48.826 --> 00:25:49.396
No nut milk.
00:25:49.846 --> 00:25:55.037
It would be cool because then you would be closer to that being like, just the only thing you need is that jar of canned food.
00:25:55.037 --> 00:25:55.906
But we don't know that yet.
00:25:56.626 --> 00:26:00.707
If I had unlimited funds, I would fund the testing myself, but that's not the case.
00:26:01.186 --> 00:26:08.396
But yeah, that'd be, that's like the next thing you could be thinking about is canning tomatoes in more like meal ready situations.
00:26:08.413 --> 00:26:08.773
Yeah.
00:26:09.784 --> 00:26:20.733
pressure canning may seem daunting, but once you understand it, once you get the logistics of how to do it, it's like the other piece of the puzzle for processing low acid foods.
00:26:20.763 --> 00:26:23.344
And for those of you that don't know, Jenny does have.
00:26:23.378 --> 00:26:29.469
A cookbook that she painstakingly wrote called The Pressure Canning Cookbook, and it's so great.
00:26:29.689 --> 00:26:32.538
The recipes in there are so fabulous and it's written really well.
00:26:32.538 --> 00:26:36.939
And you have not checked that out, you can purchase it on Amazon.
00:26:36.939 --> 00:26:40.038
And we will also have link below for that
00:26:40.169 --> 00:26:40.739
Well, thank you.
00:26:40.739 --> 00:26:43.679
And by painstakingly we mean all the recipes are based on.
00:26:44.564 --> 00:26:47.953
Tested recipes so that it's, you know, it's safe.
00:26:47.953 --> 00:26:51.433
And I sadly did not have any cream recipes'cause that's,
00:26:51.459 --> 00:26:51.808
Yes,
00:26:51.874 --> 00:26:53.074
Uh, thank you for that, Anna.
00:26:53.384 --> 00:26:56.804
If you're interested in learning about pressure canning, go back to season one.
00:26:57.074 --> 00:27:01.784
We have several episodes all about pressure canning, and we'll walk you through it.
00:27:01.784 --> 00:27:08.193
So next time you're like on a drive or washing the dishes, tune in to season one and listen to those pressure canning episodes.
00:27:08.193 --> 00:27:09.814
That will be a perfect primer.
00:27:10.219 --> 00:27:14.288
To just get your, toes wet and figure out, all the things, pressure canning.
00:27:14.288 --> 00:27:31.898
It's really helpful to get an idea of what that's all about, because you're right, it does, it unlocks a whole nother set of food preservation that's really like next level in terms of the potential of how handy that will be and how useful for your pantry, useful for your meal prep, useful for your life.
00:27:32.648 --> 00:27:35.828
Hopefully this episode was like an ode to the tomato for you guys.
00:27:35.828 --> 00:27:39.219
It gave you some good ideas for recipes you wanna try out.
00:27:39.598 --> 00:27:42.118
Before we end, I wanted to mention one other tomato thing.
00:27:42.169 --> 00:27:49.608
Hot sauce is a tomato-based recipe that many people love to can, and that's great.
00:27:49.953 --> 00:28:02.463
It just as always, with every tomato recipe, it's so important that you use a tested recipe because obviously with the tomatoes you're adding peppers and or onions and or garlic, and all of those ingredients are low acid.
00:28:02.854 --> 00:28:05.374
So it's super important you follow carefully.
00:28:05.374 --> 00:28:12.513
A tested recipe because it's going to have probably more than one acidifying ingredients, probably gonna have vinegar and probably citric acid.
00:28:13.144 --> 00:28:13.384
So, um.
00:28:13.884 --> 00:28:17.394
That's another category of tomato recipes that are awesome.
00:28:17.634 --> 00:28:22.554
I think they're so giftable, like everybody would love to get a can of or a jar of your canned hot sauce, right?
00:28:23.124 --> 00:28:28.644
But just be absolutely certain you're following closely a tested recipe and don't veer off from that.
00:28:28.880 --> 00:28:29.200
Yeah.
00:28:30.115 --> 00:28:31.075
Thanks so much, Jenny.
00:28:31.075 --> 00:28:37.765
That was, I think that we cannot specify enough that you have to follow a tested recipe
00:28:38.109 --> 00:28:38.470
Yeah.
00:28:38.515 --> 00:28:51.795
this, these tomato products because they really are on that line of unsafe safe for water, bath, canning, and it's just really important that you acidify every single tomato product that you do.
00:28:51.900 --> 00:28:53.099
That's your take home point, guys.
00:28:54.029 --> 00:28:54.839
Share it with a friend.
00:28:56.839 --> 00:28:57.349
All right.
00:28:57.349 --> 00:29:00.349
Thanks so much everyone for joining the Perfectly Preserved podcast.
00:29:00.440 --> 00:29:02.450
We love having you here.
00:29:02.450 --> 00:29:11.839
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00:29:12.500 --> 00:29:14.960
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00:29:16.759 --> 00:29:17.720
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00:29:17.990 --> 00:29:21.529
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00:29:44.630 --> 00:29:46.069
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