homemade tomato sauce
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Uploader Comments (fatamu)
All Comments (10)
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Brilliant work here I can't wait to try this myself!
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Excellent...
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When you boil the tomatoes (first steps) do you boil them in water?
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How long have you been processing tomatoes this way and has anyone ever gotten sick from skipping the water bath canning step ? Thanks for this great video you have provided the starting quantity and the final product quantity and now with a little math I can determine how many tomatoes to buy/harvest to make 50 quarts.
Really great video thanks again !!!
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Great video.......thanks for sharing!
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remember, never eat the sauce without reheating to boiling for a minimum of ten minute to deactivate any toxins that might have been formed by the microbe clostridium botulinum. the toxin is heat liable and is destroyed by the cooking.
adding vinigar to increase the acidity is also benificial durring canning procedure.
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great stuff robert just should have given them more video time
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excellent step by step instructions.beautifully done.mouthwatering visual and appropriate music
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do you freeze those jars???
LucLeFou 2 years ago
We dont freeze our jars of tomatoes . We store them in a Cantina room (a room with no windows keeping sun light from entering, usually located in a basement with concrete walls or cement blocks, also used as a wine cellar, winery, or vault. The cantina, being fresh and humid, is also used to store meat products such as salami) .. Once your jar is opened and not all used you need to refrigerate whats left in that jar.. Thanks for your comments.
fatamu 2 years ago