FINALLLYYY!!!! :D Been waiting for this for like a million weeks!

Here's a tip for next year. After straining the tomatoes, let the juice sit and the water will rise to the top. Pour off as much of the tomato water as you like before cooking for sauce. Save tomato water for veggie broth.

Ariel and Eric, instead of feeding the tomato peels to the chickens you can dehydrate and then pulverize them. Added to your sauces when you open them up will help thicken them a little more.

we used to add sweet stubby carrot to our sauce instead of sugar the carrot really helped cut through the acidity.

Nothing beats the sound of jars sealing

Canned every thing when I was younger,We grew every thing in the garden and went to the local fruit tree farms for summer and fall harvest of fruits for canning and freezing!!! Memories!!!!! We still grow in the garden, just not as much!!!

So nice to see young people learning and then teaching these skills. We need to keep these wonderful traditions of "putting food up" by canning!! Thank you!!

Your dried herbs also looked great, maybe next year you could put together something on your process for drying and storing the varieties of herbs that you grow. :) Thanks for the videos, they are a great inspiration.

You both are wonderful teachers, thank you for showing us how to preserve our food from the garden, much love. ❤

i like your way of life in a way that i liked your videos before i watch it

If you’re ever interested in a different style of salsa verde.. put the tomatillos, peppers, onions, garlic on a baking sheet (no oil) and broil on hi until they are blackened (about 10 minutes) then put it in a blender, add salt and cilantro and spices/herbs you like, and you’re done. the blackening adds a Smokey flavor that is game changer

I really admire how you live off the land. You two look very healthy! Those tomatillos (hope I spelled that right) are massive. Really enjoy logging on and seeing a new video from SLA!!

Hey Ariel! Just a little kitchen tip: if you use the back of your knife to scrape things off your board, it helps to keep your knife sharp! Your sauces look great! You both are so inspiring!

Walla walla onions are so sweet some people in Washington state, particularly in Walla Walla eat them like apples. Is so nice they named it twice. 😁😁😁

Have enjoyed your videos for some time now,Keep pluggin away as you guys always do ,You already have learned that experience is the BEST teacher,like MANY you tubers look forward to the next video

Good morning! It’s a feel good feeling when you see a labour of love turns into a product full of fresh homegrown ingredients. Have a wonderful day. 🇨🇦

Going green, like it! You guys inspire me. I’m in Mn. Canned a lot too. Making homemade grape jelly tomorrow morn. BTW I’m 64 and retired. Thanks, enjoy your videos. Thank God I saw this video before I canned my tomatoes, I would have have wasted the skins. Joe in Duluth.

The salsa recipe is yummy!!! Thanks you guys!!! Frozen tomatoes are just fine.❤💋🙂

Heirloom Purple Cherokee tomatoes are the best I’ve ever eaten by far!!!!

I really enjoy your videos. Nice to see wife AND husband accomplishing what needs to be done. That sets you apart from the rest of them. The best to you. Subscribed

So pretty! You'll enjoy every bite! And the chickens will too!

I love when you guys do the bloopers at the end of your videos! you should do more of them!

First time I'm watching your channel! Awesome content and did not know about making sauce from tomato skins! When I have my next garden, will definitely be doing this and bookmarking this video! Thumbs up!

I see that as a man, when working in kitchen making pickles... you need to have your gun with you !!! Alaska tradition!? You are a super couple!!! Love you!!

I want the "Root Cellar Tour" T-shirt...Great video you two. Can't wait for the cellar.

Very nice video. I make my own pastasauce, ketchup and pizza cream, so I have one more tip for anyone looking for a really smooth kind of pasta sauce: immersion blender at the very end of the cooking process. Blend for 3-5 mins, and the tomato won't part in the jar, no matter how long you keep them. (so no liquid on the top, chunk at the bottom.)

Love seeing all the jars filled with can goods . It gives me a nice feeling for some reason . Never made pasta sauce or tomato sauce . Mom used to use just regular tomatoes from the garden , cut them up and cook them . Then I would put them through a strainer and end up with tomato juice . Re-cook the juice and then put the juice into glass 2 liter pop bottles . Then cap the bottles . Of course the bottles were heated so they wouldn't crack when adding the hot juice . The bottled juice bottles were good for a few years but they were used up very quickly . Mom used the juice to make homemade cabbage rolls . Juice was better than any canned juice you could buy . Still got the bottle capper but haven't used it in years .

You two are efficient and out of the box thinkers-- love watching! Thank you.

Stared binge watching your series,just love it

Awesome video! Such pretty colors - the tomatoes, tomatillos and jars. And your kitchen open shelves are so organized. So looking forward to the root cellar tour!

Great job guys! It always looks so satisfying looking at all your hard work once it’s done and put in canning jars😁

So much food, comfort food.... Great job....stay warm....

I love the sound of clinking jars! Music to my ears

Always love to wacth your video guys.

WOW! That's a whole lot of tom tom's!! So impressive!!

You can buy a large bag of garlic, remove the skins. Place cloves into a ziplock bag and freeze. Do not add anything to them. Just plain frozen garlic cloves. I do this all the time.

Looks so tasty. Looking forward to the root cellar tour and hope you tell us how its working so far.

Wow! You two are no strangers to long days and hard work. The salsa verse sounds amazing...maybe a trade for canned moose or caribou.

Holy crap. “Simple living” is a lot of work.

Lots of work but worth it. I'm one of your viewers who wants to see the root cellar. From all that you've done I can imagine how nice and full it looks.

So happy to see you both!

Your videos kept coming up in my recommended and I passed by cuz ‘it’s Alaska, how much can they show/teach me in that snow world?’ Well I watched one of your videos and like others have said, there is something about your videos. I love what y’all share so far. 🙂

Wow, you are like your own factory! That’s a lot of work there. I trust you will savour the fruits of your labour. Regards from Australia. Cheers. Jeff 👍😀🥬🍅🥕

I love canning . Good one

Thank you for the inspiration! You two are wonderful. Wishing I could send you some warm weather from New Zealand. Stay well friends.

Hello from Whangarei. New Zealand. My wife Tanya and I really like your videos and have now watched them all. We are heading into Summer here and are just building our first small tunnel house inspired by you guys. Also just planted some Tomatillos! Keep up the great work. Look forward to more inspiring work from you two. John and Tanya Gwillim.

I do Salsa Verde every year...but roasted! Definitely kicks it up a notch. Just roast everything together first at a high heat until it starts to char. Blend it all up, adding cumin. Everything else is the same. AMAZING!

Great idea for the skins. What I do is dehydrate them and powder them. Then I use the powder like a spice throughout the year. I am actually "saucing" as we speak. I still have an entire apple box full of green tomatoes to ripen.

What great jars to put up on your shelf. Every year I might get 6 tomatoes on my plants, always hoping next year.

The most satisfying sound is the lids popping so you know they are sealed. I also just love how you reuse the tomato peels to make more sauce, so frugal.

Beautiful canned goods. I always say it looks like art to me. Red and green! Christmaslike!

OMG!!!! you remind me of my past with my grandmother and the garden my mom had (was my responsibility as well as coal stove - eastern end of Long Island, NY) - garden was 40' wide by 100 feet long - plus 200' of blackberry bushes that were 12' tall!! (no bears on Long Island) - canning, jarring, making jelly, making blackberry pie - - all recipes LOST as my Mom suddenly died last year along with her Easter Paska Bread and grandmother's Pirogi recipe - best in the land! - - You may not be the best builders by far - however I have never seen anyone do things like i remember!!! Totally wish i was there to share in the labor and brush up on the techniques! (btw - I make killer half-sour garlic pickles! - but since i cold brew is not same as when my grandfather taught me and wasn't allowed to hot bath the jars - too young :( - - love this video soooo much. If you ever need an Architect with more experience than most - drop a note. Z

It is so nice to grow your own food and put it away for the winter!

The dude makes a mean salsa Verde,(green). Thumbs up.

Whaa! What a gorgeous sight for sore eyes at the beginning. Amazing table full of wonderfully coloured tomatoes together with you guys. Awesome way to fire up my Sunday. :-)

if you want to thicken the sauce you can add red pepper, more onion and grated carrot, it sweeten and the result is great!

I love watching you. You seem so knowledgeable. Thank you!

I came across one of your videos today and watched how you processed and smoked salmon and then you canned it while enjoying some delicious recipes using some of that salmon and now I watch how you make a yummy pasta sauce and salsa with your own tomatoes...honestly you guys are amazing, that requires a lot of work and planning as well as a gourmet palate and I find it quite enjoyable and interesting. Thank you KZfaq!!!

Looking forward to seeing what you have stored away for the winter after your successful growing season.

Love you two. Can't believe how hard working and resourceful you are. Keep the videos coming.

We love your videos here in the UK, very informative as canning isn't widely supported here like the U.S. Keep up the good work guys, Daz.

I'm exhausted just watching this. You guys are awesome!!!

Tomato Salsa is my favorite thing to can , I don’t do it anymore since I lost my wife ,but it was great watching you !🙏

That was a busy day. Well done.

Such a beautiful sight to see all the wonderful food you canned. Nice job!

root cellar tour!!! I've haven't been this excited since Taylor Swift came to town!

I haven’t heard of using the skins for additional sauce. That’s fabulous! I dehydrate and then powder them. After powdered, I add hot water to reconstitute to paste or sauce consistency. Also, I ladle the extra tomato water off and use as a canned broth winter.great for soups and stews.

Y’all should invest in an immersion blender, you guys would love it!

Really like how you are doing all the preserves, giving me ideas and flavors, canny wait for your tour of the storage cellar, well done.

Root Cellar Tour! :) I am using the back of a refrigerated truck sunk in the ground. Comes tomorrow! Fingers crossed it works out...

Hey guys! Quick tip when making green salsa we (Hispanics) boil the tomatillos, chilies onions, garlic and herbs in a large pot first until they are complete cooked and then blend it all together. It gives it a really smooth consistency, I notice yours came out a lot thicker and a little mushy. Hopefully this is helpful! 🤗

From Chicago, love to see what you are doing

I enjoy watching you guys really good job. I’m a chef in Utah love watching your canning program can’t wait to learn more

I usually run the tomato pulp through my food mill two or even three times. It really increases the yield.

Looks good Guys. You'll enjoy your hard work over the cold Alaskan winter.

I love watching your videos! They are literally just relaxing. I can't wait to start homesteading; closing on land in 3 weeks!!

I love canning. You have such interesting techniques. Great job 🤗

Wow, you guys are awesome!!!!!!! Through the entire video, I've felt like a little kid in a candy 🍬 shop. So many cans are just amazing !!! I'm waiting for the next video!

I have noticed that people all over the country had problems with their tomatoes. You guys did so well for your first year. I have seen people in warmer climates that didn't get as many or as nice of tomatoes as you guys did. The salsa looks amazing. I think if you get heat in your greenhouse and can get started earlier and let them stay on the plants longer you will have a bigger yield.

Can't wait to start canning -May/Ohio

Yay for the root cellar tour. Canning toms is a mission! But worth it over the winter

Try Golden Jubilee, Purple Cherokee, Better Boys. They get larger & are sooo delicious! I grew massive amounts this summer from 33 plants. Also tried Celebrities too. I planted several new varieties of grape tomatoes. Sunrise Bumblebee, Green Zebra, & chocolate cherry are wonderful! Great video! Thanks!

BAM! Great job guys. That must have smelled really good in the cabin. And that salsa looked delicious. You are going to have a well stocked root cellar. Can't wait to see the tour.

Love all the hard work u guys do!

You are canning ninjas!

Fried green tomatoes are great.

This was so fun to watch!

Good to see you enjoying the Walla Walla onions up in Alaska! I live near WW, and love onion season. 😁

WOW Ariel and Eric what a yield out of your tomatoes you got. I love the look of the salsa so much. Really looking forward to the root cellar video. The chooks will be fed well tomorrow lol. Hugs, Michelle

Try roasting y’all’s salsa in the oven and then blend up. In Texas, we don’t put vinegar in our FRESH salsa. I don’t know about canning it. We put garlic,tomatillos,cilantro,cumin,oregano,lime juice,onion, peppers, and salt. Yummy!

That consistency of pasta sauce is my favorite. I love to make lasagna soup with it. Great job!

Nice job guys, looking forward to the root cellar video.

Hey youngin's .... the Morel mushrooms you can use a broom made from willow branches tied together to move leaves and such for a better view.....

Good looking pasta sauces and salsa. Can't wait to see the how much you managed to store for the winter.

Yay, can't wait to see the root cellar. You two inspired me to try canning this year. I'm not very good at judging how many jars I will need hot and how much water to start with in the pot but I'm getting there. I always did the outside work and the family did the canning but they are all gone now - I should have paid attention when they were doing it but I'm learning from you all now! I was able to put up 12 pints of salsa and 12 quarts of whole and diced tomatoes and 8 quarts of marinara. I have the hand crank version of that separator that you used - love it. I'm curious why you pressure canned one item and water bath canned the rest? Keep the lessons coming!!

I am going to have to try making that green salsa 🤩😍

I love hearing your jars pop!

I'm not the first person to make this particular comment on this channel, but God how cool is it to see a guy making salsa while packing a high capacity semi-auto on his hip!

Good looking sauce

You guys are awesome. Fantastic job and really cool Chanel. Thanks for sharing and best regards from Germany. 👍🏻👍🏻👍🏻👍🏻👍🏻