Canning Tomatoes 101 by: Patrick Barton

Click on Photo to go to the Canning Tomatoes 101 by Patrick Barton video for the full canning process.

Click on Photo to go to the Canning Tomatoes 101 by Patrick Barton video for the full canning process.

 

 

 

 

 

 

 

 

Here we are canning 50 pounds of NON-GMO Beef Steak tomatoes from Georgia. Canning tomatoes, especially a large amount of tomatoes, is one of the best ways to keep and store freshly picked garden tomatoes. Canned tomatoes will stay fresh for several years and are especially good for home made chili.

When preparing the tomatoes, wash, core, and blanch the tomatoes. Blanching means to dip the tomatoes in boiling water for approximately 30 seconds. What blanching does is makes the skin of the tomato come right off.

After blanching, place the tomatoes in an ice bath. After the ice bath, peel the skin off the tomatoes. The skins of the tomatoes will mostly come right off very easily.

Then cut the tomatoes into four pieces (also known as quartering).

Place 1/2 teaspoon of citric acid and 1 teaspoon of salt in each jar. You can also use 1/2 teaspoon of real lemon or fresh lemon juice.

Wash your canning jars with warm soap and water and then place them in your dishwasher on the sanitize cycle. Do not touch the rims or the lids. Place lids in warm water so they get soft.

Pack the jars with tomatoes.

Place the lids and rings on the packed jars and place them in boiling water for 40 minutes so it will sterilize everything.

After 40 minutes, take the jars out of the water and let them cool. As they cool, they will seal. Be careful because the jars are very hot. Use oven mitts and a jar lifter to remove from the hot water.

Happy canning!

 

For more videos by Patrick Barton visit his YouTube channel at:

www.patrickbartonsfood.com

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https://m.facebook.com/patrickbartonsfood

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https://plus.google.com/114413240426264419217/posts

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Frying with Water by B.Smith II

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How to Fry With Water

This is what I do.  This is a little tricky at first and may take  many tries and some experimentation to get it perfect.  It took me many tries to perfect it.

First, (lightly) spray a frying pan with cooking spray (optional).  (I use Spartan brand extra virgin olive oil or coconut oil because there is no fat of any kind, calories, cholesterol, or sodium.  They’re the healthiest I have found so far).  Place the meat (Steak, pork steak, pork chops, etc) in the frying pan and turn it on high heat.  Pour 8oz of water into the pan.  Season the meat as you like and place a lid over the pan.  (I use a large silver frying pan with a blue glass lid that is fairly tight to hold the heat and steam inside).  Let it “boil” for about 3 to 5 minutes.  (Honestly, I am not sure about the exact timing, because I have never timed it.  I would just look at the meat and turn it over when it looks ready.  I don’t know how else to put it into words).  Remove the lid, flip the meat over, and replace the lid, for another 3 to 5 minutes.  After this time remove the lid for good.  (With the lid, the water evaporated but was quickly replaced right back to where it started from).  Now without the lid the water will boil out.  (Pay close attention to this… you don’t want to burn the future gravy this will make).  After a few minutes the liquid, will start to thicken up.  At this time, turn the heat down to medium.  Take a flat steel or plastic spatula and press down on the meat.  Let all the water evaporate and yes this will turn the bottom of your pan brown (but try not to burn it).  (You may want to turn the heat up a little here).  Flip the meat over a couple times to brown both sides of the meat like you normally would.  Once the meat is to your liking, remove it and place it on a plate.

Now for the gravy

You can do this one of two ways, with or without potatoes.

First, I’ll do the no taters because it’s the quickest.

After you remove the meat, stir in about 3 oz of water into the pan.  Take the spatula lightly and carefully scrape the brown off the bottom of the pan.  Stir it up and let some of the water boil out. If you are boiling the potatoes separately, dump a little bit of the potato water into your gravy to thicken it up. (Only add a little at a time. If you put in too much, the gravy will turn almost white and look more like gel than gravy). When it starts to thicken, remove from heat and keep stirring until the desired thickness.  Place it into a gravy bowl. If it gets too thick, just add a few drops of water at a time to thin it out again.

Gravy with Potatoes

Peel and slice potatoes and place them in the pan after removing the meat.  (It’s best to have to potatoes peeled and sliced beforehand when planning to use potatoes to save time).  You can do this right in the frying pan or you can do this in a sauce pan.   (I use the sauce pan method with the large chunks of potatoes).  Add the water to the potatoes and “boil” like you would normally boil potatoes, but pay close attention as to not burn the gravy.  Exact timing is difficult to judge based on the size of the pan, the amount of water, and the thickness of the potatoes.  Use your best judgment.  Cooking the potatoes (as you make the gravy in the same pan) will absorb the gravy and the meat flavor into the taters, making the taters taste like they have been in the crock-pot all day.  Great flavor, that didn’t take all day.

Remember, it may take some time to get it the way you want, so don’t despair if it doesn’t come out the way you want it to the first time.  But, I promise you, once you get it, it is so good and so much  healthier.  This is my experimental recipe and it took me many tries to get it right.  There is no added fat, lard, butter, margarine, grease, etc.

What happens, is the natural oils from the meat gets cooked out of the meat and into the water.  Then, the water boils out and the meat cooks in its own oils and juices, making the meal healthier than adding all the butter, fat, lard, or grease. Also, the moisture that replaced the oils in the meat keeps the meat moist and delicious.

Garden Fresh Tomato Soup

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Click on photo to go the video recipe.

Original recipe.  Makes 6 servings.

4 cups chopped fresh tomatoes

1 slice onion

4 whole cloves

2 cups chicken broth

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

2 teaspoons white sugar to taste.

Directions:

  • In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.  Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
  • Remove from heat and run the mixture through a food mill into a large bowl, or pan.
  • Discard any stuff left over in the food mill. In the now empty stockpot, melt the butter over medium heat.
  • Stir in the flour to make a roux, cooking until the roux is a medium brown.
  • Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
  • Season with sugar and salt, and adjust to taste.

 

This recipe can be found at http://allrecipes.com/recipe/garden-fresh-tomato-soup/detail.aspx

The video for this recipe can be seen at  http://www.youtube.com/watch?v=qFLoNZMgXaY or click on the image.