Roasted Tomato Sauce | Water Bath Canning Recipe 🍅🍅🍅
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- Опубликовано: 11 сен 2024
- This roasted tomato sauce recipe is loaded with flavor and works as a marinara sauce, pizza sauce, or even a soup! Plus, it's safe for water bath canning.
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Going to give this a try this year. Never tried roasted tomato sauce before. Thanks for the tips! Also, I’m with you on the citric acid. Tried using some last year for the first time. I could definitely taste it. Back to lemon juice.
May I add , roasting changes the chemistry of the tomatoes rendering them healthier 😊.
Awesome!
Hi Jordan! I’ve been watching your videos over the last few weeks, I love them and have learned so much!! As a beginner, so far I’ve only used safe tested recipes. Do you know if this recipe originates from a tested source? This will be my first time making tomato sauce as I have an abundance this year! I am just looking for a good recipe and I’m loving this one! I am nervous to try an untested recipe. Thank you!
That's smart! This is not a published recipe by the NCHFP. That said, here's the source where I tweaked this recipe from. She gives an extensive explanation of how the recipe was created and the "green light" she got from from her state's extension agency. I'll pass it along, and you can decide what you're comfortable with - anoregoncottage.com/water-bath-safe-canned-roasted-tomato-sauce/
Happy canning! ❤️
Thank you! I have been wanting to can individual portions for my mom who is 85 and the half pints are just right. Can you use the same process time when canning other products for pint and half pint especially when pressure canning products like stew or soup?
My pleasure! No, each food item has its own processing time. The National Center for Home Food Preservation is a fantastic site. You can just type your food item in their search bar, and you should be able to find the processing time for that food. Here's a good article from there to start with that discusses processing times - nchfp.uga.edu/how/can/general-information/ensuring-safe-canned-foods/
Thank you
Hi Jordan! I am new to canning and have learned so much from your channel. For this recipe and other water bath canning recipes, are you adding your ingredients to hot jars and then adding those to simmering water? Or, do you just add the food that you're canning to room temp jars and then add those to the water bath and bring it all up to a boil for the recommended processing time? Thank you so much for sharing your knowledge.
I'm adding the ingredients to very warm jars (but not too hot to touch), then they go into the canner water, which is just below simmering.
The general rule of thumb in canning is:
Cold food, cold jars, cold canner. ("Cold" can also be replaced with "room temperature.")
Or hot food, hot jars, hot canner.
You can do either one, but you don't want to mix cold and hot temperatures at any stage to avoid potential thermal shock to the jars. What a blessing to hear that our channel is helping you can! Fair warning-it's addictive!❤️
@@foodprepguide Excellent explanation! Thank you very much and......I am addicted ♥ Many blessings to you and family!
What temperature did you have your oven to roast the tomatoes? Thanks for the tutorial!
I roast tomatoes at 425 F. :)
@@foodprepguide Thank You!!
Could you use a roasting pan like the one you would cook a chicken or turkey?
Yes. 🙂
You have vinegar in it... you shouldn't need lemon in a high acid product like tomatoes..
Tomatoes vary wildly in their acidity these days, and that’s very little vinegar in comparison, so I’d rather be safe than sorry. 🙂
@@foodprepguide could you add some vinegar instead of lemon?
Yes, I just wonder if it would alter the taste too much & make it unappetizing? Might be worth trying!
😮🍅
Not all tomatoes are high acid, just being cautious.
Quick tip run warm water over frozen tomato peels super fast!
Thanks!
Is there a heavier weight on the tomatoes when they are frozen? Compared to fresh?
If there’s any weight difference, it’s negligible. I haven’t noticed a difference. 🙂
How do you can the tomato juice?
Here's our blog post on canning tomato juice - foodprepguide.com/how-to-can-tomato-juice/
I am looking for the recipe but cannot find it, maybe because I am too excited….about your channel and I have subscribed…please help me!
We don't have it typed up yet on the blog, but I give the recipe verbally in the video. I'll try to get the printable, written recipe published to the blog quickly! And, when I do, I'll add the link to the description box.
Welcome to the channel! 👋
I can’t have any seeds how can I get rid of them
You could run the sauce through a very fine mesh strainer?
@@foodprepguide I’ll try that thank you
You just cook it down and reduce the liquid to make it thicker so you don't lose any of the favors in the sauce
I do that, too, once I’ve canned up the amount of tomato juice that I want for the year. 🙂
If you thaw the tomatoes first the juice won't get the sweetness from roasting. Worth dealing with the liquid.