How to Use Home Canned Tomatoes

Perfectly Preserved Podcast episode show notes season 3 episode 109 How to Use Canned Tomatoes | Our Favorite Canned Tomato Recipes

Anna and Jenny talk about how tomatoes require acidification and the conditions that result in a lower acid tomato. They discuss their favorite ways of using canned tomatoes, and their favorite recipes. 

Hosted by Master Food Preservers Anna Cash and Jenny Gomes

New episodes every Wednesday!

Help support the show here: buymeacoffee.com/perfectlypreservedpodcast

Buy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJn

Get the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jelly

Anna’s Video courses- learn with Anna!

$10 Canning Lesson

$40 Full Lesson

These notes have affiliate links which don’t change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links! 

Canning Supplies We Recommend

Canning lids (wide mouth) 

Canning lids (regular mouth)

Water bath canning pot

Canning utensils kit  

Steam Canner

Transcript

0:01

Welcome to the Perfectly Preserved Podcast. I'm your host Jenny Gomes. And I'm Anna Cash. Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly. At home. We are master food preservers moms wives, and we love talking about canning. ready to can like a master preserver. Let's get into today's episode.

anna_2_06-25-2025_121651: 0:25

Welcome back to another episode of The Perfectly Preserved podcast. 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. We are so glad you're here. We have been really enjoying the feedback from the podcast. We have been getting more downloads than ever, so if you love our podcast, please share it with a friend. Rate it and review it wherever podcasts are available for you under that purple icon is where I find mine. If you want Jenny and I to come and speak at an event all about preserving, we would love to do that. We are super interested in travel and educating those that wanna learn more about food preserving. So let's get into today's episode, Jenny. We are going to be talking about something really fun. we're gonna be talking about. Tomatoes and acidification, and our favorite recipes to use with our canned tomatoes.

jenny-gomes_1_06-25-2025_111651: 1:24

Okay, so if you are brand new, welcome Anna and I are master food preservers and we love sharing up to date tested information. 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. And it doesn't have to. 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. All the different recipes you can try. And we're just gonna, this is gonna be an ode to this canned tomato. That would be an alternate title to this episode. People, I think falsely believe that tomatoes are more acidic than they actually are. I think it's because we eat things that give us heartburn or indigestion that are tomato. We like greasy pizza or other tomato things. But tomatoes are actually not as acidic as you might think. And in fact, raspberries and most fruit are more acidic than tomatoes. They are. A pH of about 4.6, like 4.6 ish. 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. There's a lot of variability and where they're grown, there's just a lot more variability than you might expect. They're right at the edge of what is safe for water bath canning. So all tomato recipes should have the addition of an acidifying ingredient. 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. 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. So Anna, before I talk about, the things that can reduce the acidity of tomatoes, what do you wanna add to that?

anna_2_06-25-2025_121651: 3:26

I am a massive seed saver A steward of heirloom varieties of plants and vegetables. And every year at the seed swap people are like, oh, what variety of tomato are you getting? Loves to have a rare variety of tomato, maybe one that's older. Even though the varieties that we choose that are heirloom it doesn't exactly mean that they're high Right? 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. And so when we say it's important that you acidify every single tomato recipe that you have, that's the reason why. 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. 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.

jenny-gomes_1_06-25-2025_111651: 4:36

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. 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. So those conditions would be like decay or damage from bruises, cracks, blossom and drop, or insects. 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. And then tomatoes attached to dead vines. 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. So it's interesting to hear that long list because we think of canning as being like. Being super frugal and using up all the types of food products that we have available to us. 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. But what would be best is probably choosing a different method of preservation. You could, like if it were me and I had these kind of soft, pretty watery tomatoes, I would probably. 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. Or you could have'em whole, I mean they might be kind of soft. 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. We talked about that in a previous episode. How you can freeze tomatoes whole with the skin on and then when you defrost them, the skins just slide right off. If you just had a bunch of soft tomatoes or end of season tomatoes and you wanted to preserve them, that's amazing. So as Anna mentioned, people are just super into heirloom varieties and the like, choosing the right variety. Instead of thinking about the variety so much, maybe think instead of Were these in full sun? Are they healthy? Are they coming off of a healthy vine? 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?

anna_2_06-25-2025_121651: 7:10

Yeah, I mean for me it's, it's about the flavor and what it

jenny-gomes_1_06-25-2025_111651: 7:14

Mm-hmm.

anna_2_06-25-2025_121651: 7:14

And if we're going to be acidifying every single tomato

jenny-gomes_1_06-25-2025_111651: 7:18

Mm-hmm.

anna_2_06-25-2025_121651: 7:18

like that, you just have to acidify every tomato product is the final answer, what we recommend as master food preservers. Yeah. So let's get into some recipes that we would use for. Or canned tomatoes because I had a friend who just recently went through the master food preserver course, here in Utah, and she said. I learned the craziest thing. And that is to learn how to utilize maybe one really good, either diced tomatoes or tomato And then use it in different ways.

jenny-gomes_1_06-25-2025_111651: 7:52

mm.

anna_2_06-25-2025_121651: 7:53

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? Enchilada sauce, and you wanna make ketchup and barbecue Really. Once you do it for a long time, you realize, I can just do this one for me. It's diced tomatoes or crushed And I can convert that into a lot of different recipes. Jenny, what about you?

jenny-gomes_1_06-25-2025_111651: 8:18

So the one recipe I usually, I would say is my go-to and I would say 80% of the tomatoes that I can. I use this one recipe, I think it was out of a ball blue book, and it's on my blog, the Domestic Wildflower. 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. Which doesn't change the safety of the recipe or the pH or anything, and it's acidified of course. But it's just, to me it is a very useful pantry staple that has a little garlic and a little onion, right? Because we know that garlic and onion are also alkaline veggies. So we don't ever change the amount or increase, we never increase the amount of those ingredients when we're canning. Right. And it just has well, I'll just tell you the recipe. 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. So it's a very simple recipe. And the only thing that I do that is, I would say different is that I blend the tomatoes. 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. And then you skip the peeling step. And while you're blending your tomatoes, you can be sauteing your garlic and onion so that they're soft. And then, you know, you process that up. I can just tell you the time real quick so that we have a complete recipe. So you process 25 minutes at sea level, and then of course you add every five minutes for every a thousand feet. You are canning above sea level, and those are for pint jars. So anyway, that's on my blog if you wanna check that out. But it's,

anna_2_06-25-2025_121651: 10:10

Cool.

jenny-gomes_1_06-25-2025_111651: 10:10

it's a great little recipe that I can over and over and over. And what I like about it is that it's. It's like it's good enough by itself. 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. So to me it is a very versatile tomato recipe. 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. Specific, and I'll talk about those in a little bit, but that's like my go-to. That's my go-to tomato. But you do a diced, is that what you do, Anna?

anna_2_06-25-2025_121651: 10:47

Yep. 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. 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. I think I'm gonna take a page from your playbook and do that this year. I just went downstairs to grab a can of tomatoes and realized that I'm close to being out more this year.

jenny-gomes_1_06-25-2025_111651: 11:21

well, yeah, it's the thing that you can't really can too much of, honestly. I mean, to me, tomatoes are such a useful pantry staple. I'm just probably like most moms like trying to think about how many vegetables are my kids eating every day. 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.

anna_2_06-25-2025_121651: 11:45

Okay.

jenny-gomes_1_06-25-2025_111651: 11:46

Either they have like chicken in them or just cheese or whatever that and the tomato sauce, that's a pretty good dinner, right? 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. My husband's like a big meat eater. He would want like a large serving a meat with that. But if it's just the kids and I at home, then raviolis with tomato sauce is absolutely what we would do sometimes. 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? As much as you can And you'll never be Sorry,

anna_2_06-25-2025_121651: 12:20

Yeah, because unlike other things, a tomato sauce won't lose flavor.

jenny-gomes_1_06-25-2025_111651: 12:25

Yeah.

anna_2_06-25-2025_121651: 12:26

bit of color over time, but the flavor will still be good

jenny-gomes_1_06-25-2025_111651: 12:30

Yes.

anna_2_06-25-2025_121651: 12:30

to say canned peaches

jenny-gomes_1_06-25-2025_111651: 12:32

Good.

anna_2_06-25-2025_121651: 12:33

shelf life on those is really good.

jenny-gomes_1_06-25-2025_111651: 12:34

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? all the moms out there canned, the little jars with the diced peaches and pears, and a few, cherry it's adorable. You're gonna feel so good about yourself, it's great. But the shelf life of those is so much shorter because peaches just sort of dissolve. it's still delicious and safe or whatever. It's great to do, but tomato sauce, that's gonna last forever and ever. Amen. It's still be red. It's still gonna be tasty. It's like as good as the day when you can it, if not better. So you can't go too hog wild. I wouldn't say.

anna_2_06-25-2025_121651: 13:18

No. So one of the recipes that I love to use for my diced tomatoes came from friends of. My in-laws, and they were from, I believe they were from Eastern Europe somewhere. And so we call it pea snack pasta. 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. And you get that really nice and soft, you cook it on medium, you don't wanna cook it on high. 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. And then you put the tomatoes in and then you add your cooked pasta to that. And it's just like an easy. I say one pan, but it's not really'cause you have to cook the pasta in another pot. You that all around, get all of that nice olive oil coating your, spaghetti noodles. And then I add a cup of Parmesan cheese and half a cup of feta. If I don't know what to cook that night, that's what I cook. And I usually have everything on hand for that. So it's pretty easy. That's one of my favorite ways to use diced tomatoes.

jenny-gomes_1_06-25-2025_111651: 14:42

That sounds delicious.

anna_2_06-25-2025_121651: 14:44

ways.

jenny-gomes_1_06-25-2025_111651: 14:44

Delicious. Such a great tip. I like that. If you have a jar of tomato sauce, like you could use it, um, I would say like full strength, right? Like just out of the jar, pour it into the sauce, pan, warm it up, and then use that as a pasta sauce. Or I can take like, let's say half a jar and then put it on low and simmer it. And then that can be a really great pizza sauce, which. I mean, yeah, you would add some oregano, you would add some thyme, you would add, whatever herbs you have on hand. 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? It's not too thick, it's not too thin. It's just right. Like you can, you could thin it out if you needed to. You could thicken it up pretty easily and in, in the amount of time that you're cooking out all the other things. I feel like it's also useful in that way. Is now the time to talk about when we wanna add herbs to canned tomato products. Anna, what happens to that delicious basil flavor? 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.

anna_2_06-25-2025_121651: 15:53

Yes. So over time, those herbs will amplify in flavor. So if you wanna add some herbs, just make sure to use a light And see how it goes. And then the next year maybe you can adjust that. But I've found that especially fresh herbs. 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. So just use a light hand when you're doing herbs in your

jenny-gomes_1_06-25-2025_111651: 16:22

That's a great tip. Especially if you're pressure canning. Let's say you were canning a tomato like a marinara sauce and you were pressure canning it. All those tomato recipes are also acidified, even though you're pressure canning. So bear that in mind. I felt like adding green, like mostly basal, right? I felt like it was, I mean, there was some flavor, but. They just kind of like the leaves are almost disappear and turn into like smudge at the bottom of the jar. And I felt like that basil would've been much better. 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. So while an herb like Rosemary gets certainly intensified and you should be. Cautious in terms of just don't add more than follow a recipe and then maybe even ratchet back with something like rosemary. But like leafy greens. Like basil, I feel like I'm like, that was a waste of a lot of basil. Like you just don't taste it and doesn't look any better. It looks worse. There's no pretty green flex. Same with parsley? No, pretty green flex. Same with canned salsa. Same with, yeah. No.

anna_2_06-25-2025_121651: 17:39

say the same. no cilantro,

jenny-gomes_1_06-25-2025_111651: 17:42

Yeah, cilantro evaporates. There's nothing left.

anna_2_06-25-2025_121651: 17:47

I forgot about that. Yeah, those tender herbs tend to just disappear,

jenny-gomes_1_06-25-2025_111651: 17:51

Yeah. So for a tender herb, I would just add them at the reheat or add them when you're cooking them. I wouldn't waste them canning them because they just taste like nothing. What other canning recipes with tomatoes do you love besides your standard basic one? Anna?

anna_2_06-25-2025_121651: 18:07

So I love using my diced tomatoes as an ingredient. 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. All of these things I can during, late fall and early winter. And that's a really easy way to use your canned food. I also make a lot of tomato soup and pizza. And you use your tomato sauce and I actually just drain my can of diced tomatoes. And then I just add a little bit of basil maybe. 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. And it was so surprising to me'cause it was just tomatoes and it just tasted so good. And I was like, I wonder if I could do that with my canned tomatoes. And it tasted phenomenal.

jenny-gomes_1_06-25-2025_111651: 19:08

Yeah. Kind of wonder if we haven't.

anna_2_06-25-2025_121651: 19:12

using good tomatoes,

jenny-gomes_1_06-25-2025_111651: 19:13

Well, yeah, that's what I'm gonna say. 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. So if you are getting homegrown tomatoes from somebody,

anna_2_06-25-2025_121651: 19:29

yeah.

jenny-gomes_1_06-25-2025_111651: 19:30

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. All on its own. 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. It's not like a jam jam, it's called jam. It should be called something else. But a weird tomato jam is so, I would call it like close to a dried tomato flavor or like a. Dried tomato spread. You don't use dried tomatoes, but like it's thickened

anna_2_06-25-2025_121651: 20:05

Okay.

jenny-gomes_1_06-25-2025_111651: 20:07

Anna's hesitant. I can tell by your face. You're like, Ew, gross.

anna_2_06-25-2025_121651: 20:10

I'm nervous about it.

jenny-gomes_1_06-25-2025_111651: 20:11

I love tomato jam. Just having a little bit on hand of just a rich punch of tomato. It's so good. It's really good. 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. I it when I demonstrated at five Mary's, with a big group of campers. We all made this tomato jam and everybody loved it. So it's six pounds of tomatoes, salt, pepper, garlic, balsamic vinegar, and dry white wine. And that's also on my blog, but it's like it's very dark in color. It looks kinda like the color of barbecue sauce and it's that balsamic vinegar taste. It is really, really good guys. 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.

anna_2_06-25-2025_121651: 21:10

I think this is gonna be the year that I try it. I keep putting it off'cause it sounds so disgusting to

jenny-gomes_1_06-25-2025_111651: 21:16

Well, there's no,

anna_2_06-25-2025_121651: 21:18

I don't know.

jenny-gomes_1_06-25-2025_111651: 21:19

there's only a little bit of sugar. It's like one and a half cups of sugar.

anna_2_06-25-2025_121651: 21:23

I'm just gonna do it. I'm gonna see how it is. So I have an issue with tomatoes anyway, when I was a kid, my parents made me eat. A bowl of tomato soup and they wouldn't let me leave the table until I ate it. And it was so horrible. And I think I ended up throwing it up. And so now I just really struggle eating tomato sauce or like super strong tomato

jenny-gomes_1_06-25-2025_111651: 21:51

Oh.

anna_2_06-25-2025_121651: 21:52

I worry that this balsamic tomato thing is going to make me. Reminiscent of that horrible, horrible time. But I also know that as you age, your taste can change and you can, like things that you didn't like previously.

jenny-gomes_1_06-25-2025_111651: 22:09

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. It's so wild. But, do you, can any, like enchilada sauce or do you, can any other little tomatoey products that are just not your basics?

anna_2_06-25-2025_121651: 22:24

No, I don't. 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. no, I don't know. I just don't do that. Enchilada sauce. I do a ton of salsa. I do a lot of diced tomatoes, that's about it. 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

jenny-gomes_1_06-25-2025_111651: 23:07

Yeah.

anna_2_06-25-2025_121651: 23:07

not me.

jenny-gomes_1_06-25-2025_111651: 23:09

I think I should can tomato soup because I actually really like tomato soup. Another recipe that you guys could try is marinara sauce. So then you're really cooking in advance, you're having your meat cooked. 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? You're a hundred percent in the low acid category, which requires the use of a pressure canner. 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. I feel like that's next level in terms of an entire meal in a jar. other than the pasta, the whole thing is ready for you and it's already cooked. So, those can be really smart, canned ahead for busy nights. 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. 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.

anna_2_06-25-2025_121651: 24:18

Yeah.

jenny-gomes_1_06-25-2025_111651: 24:18

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.

anna_2_06-25-2025_121651: 24:27

I think that episode is a great idea. You can use your tomatoes to do, soups in a jar. I think you cover that in your pressure cannon cookbook, right?

jenny-gomes_1_06-25-2025_111651: 24:36

Yeah, I do. And actually most of my soups are more like stews, but that's just is mostly like what my husband likes. But there are lots of tested soup recipes. Maybe now is a good time to mention that many soups that we love have dairy in them. 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. So don't. Continue your search for something you're not gonna find. You are not gonna find a tested pressure canning recipe or soup recipe that has cream. Or cheese or the Parmesan and none of that, none of those tasty ingredients. You're not gonna have that. But, that doesn't mean you can't add that at the reheat and you have to reheat it anyway. You know what I mean? you're gonna have a sauce pan on the stove heating it up. So at that point, that's when you can pour in a swirl of cream. And the cheese. I love cheese. Add the cheese then,

anna_2_06-25-2025_121651: 25:28

heck yeah.

jenny-gomes_1_06-25-2025_111651: 25:28

that's actually, I wish that there was more testing or test any testing on like nut milks. 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. Okay. Do not. Can almond milk right now guys? No oat milk. No pecans. No nuts. No nut milk. 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. But we don't know that yet. If I had unlimited funds, I would fund the testing myself, but that's not the case. 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.

anna_2_06-25-2025_121651: 26:08

Yeah. 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. And for those of you that don't know, Jenny does have. A cookbook that she painstakingly wrote called The Pressure Canning Cookbook, and it's so great. The recipes in there are so fabulous and it's written really well. And you have not checked that out, you can purchase it on Amazon. And we will also have link below for that

jenny-gomes_1_06-25-2025_111651: 26:40

Well, thank you. And by painstakingly we mean all the recipes are based on. Tested recipes so that it's, you know, it's safe. And I sadly did not have any cream recipes'cause that's,

anna_2_06-25-2025_121651: 26:51

Yes,

jenny-gomes_1_06-25-2025_111651: 26:51

Uh, thank you for that, Anna. If you're interested in learning about pressure canning, go back to season one. We have several episodes all about pressure canning, and we'll walk you through it. 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. That will be a perfect primer. To just get your, toes wet and figure out, all the things, pressure canning. 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. Hopefully this episode was like an ode to the tomato for you guys. It gave you some good ideas for recipes you wanna try out. Before we end, I wanted to mention one other tomato thing. Hot sauce is a tomato-based recipe that many people love to can, and that's great. 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. So it's super important you follow carefully. A tested recipe because it's going to have probably more than one acidifying ingredients, probably gonna have vinegar and probably citric acid. So, um. That's another category of tomato recipes that are awesome. I think they're so giftable, like everybody would love to get a can of or a jar of your canned hot sauce, right? But just be absolutely certain you're following closely a tested recipe and don't veer off from that.

anna_2_06-25-2025_121651: 28:28

Yeah. Thanks so much, Jenny. That was, I think that we cannot specify enough that you have to follow a tested recipe

jenny-gomes_1_06-25-2025_111651: 28:38

Yeah.

anna_2_06-25-2025_121651: 28:38

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.

jenny-gomes_1_06-25-2025_111651: 28:51

That's your take home point, guys. Share it with a friend.

anna_2_06-25-2025_121651: 28:56

All right. Thanks so much everyone for joining the Perfectly Preserved podcast. We love having you here. 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. Thanks everyone, and we'll talk to you next

29:16

That's our show. We don't want you to miss an episode, so please be sure to subscribe. If you found this episode helpful and informative, please give our show a rating and review. It only takes a few seconds and it really helps our show grow. Follow us on social media at Smart Home Canning and at the domestic wildflower. Email your preserving questions to Perfectly Preserved podcast@gmail.com and we will do our best to answer your questions on the show. Thanks so much for listening. Stay tuned for our next episode released every week.