I bulk up my sauce by adding veggies such as zucchini, carrots, celery, onions, garlic leftover squash it always turns out delicious & packed full of vitamins
I just recently learned a "new to me" trick for seed removal. I too had tried both a tomato mill and although I have a great blender, it doesn't puree the seeds like the vitamix you use. Yes it is a bit time consuming on the front end but it saves time in the end. I core and slice the tomatoes in half then using my fingers remove the seeds and place the tomatoes cut side down on a baking sheet. I put them under the broiler for about 5 minutes and then take them out and let them cool to the touch and the skins slide right off. During this process, even the peeling, 75% of the excess water separates. I then pour it off and puree the tomatoes and heat it in a stockpot prior to filling jars to can. Works like a charm. It's by far the thickest sauce I've ever made. I also then dehydrate the skins and powder them for use later as tomato powder. Very little waste.
Thank you. I made pasta sauce for the first time yesterday. I wish I'd seen this video first. I was following the "Ball" instructions along with the info from the "USDA". Your way is much easier, less time consuming and a better product from what I can see. Well, I have tomatoes ripening on the vine and with new information, I'll try again. BTW, I am a newbie. Always learning. Thanks.
If memory serves, the bottom of the thread area of the jar is the 1/2" mark, and the next thread mark is 1/4". I used a head space tool one year and discovered that at least with Ball jars, they did that for us.
If you have room in the fridge... After coring and quartering. Toss tomatoes in the blender and let it sit overnight. The water seperates on it's own, verses cooking it off over hours and using extra energy. 😉
@@zuster6962 if you suck off the clear liquid. You can drink it or pour it near blue Berry bushes or hydrangea bushes to turn them from white to pink or blue if that is the style you have. Both need acidic soil to Berry or change colors.
@@zuster6962 I can't recall the channel, but I saw someone who canned the tomato watery liquid and used it in various ways when cooking other things. I mainly remember mention of soups and a thinnish bloody mary drink for those who want the flavor w/o so much thickness! I think they even used it to cook rice in a spanish rice recipe.
This is the process I do and it saves so much time! I just stumbled onto this process when I was tired and ran out of time trying to finish canning. I just put the sauce in half gallon jars in fridge overnight. Then in the morning I poured the sauce out real slow and stopped when it got to the separated water. A real game changer for me.
So many people miss out on the goodness of fresh homemade sauce and other canned items. They think it's too much work and too complicated. Thank you Sarah for showing folks how easy it really is. The reward is having fresh tasting veggies and sauces, etc. in the middle of winter. There's just no better way to enjoy the fruits of your labor. 😋😊🥰
Since I don't have electricity I put all my ingredients into a huge stainless steel roasting pan and put it into my gas grill on top of a pizza stone, on low. It usually takes about 2 days from start to finish. I've never had issues with burning or scorching. I pressure can all my tomato products
I have a feeling that you thought of this yourself whilst filming; pour the sauce from the pan into the processor jug then pour into the jars instead of ladling. Great recipe thanks 😁🌱☀️
I had that same thought unless the batches would be better mixed together for consistency but then using a pitcher to pour the sauce into jars would still save time. I use a pitcher to pour the brine into jars instead of ladling it into each jar. I am a production-type worker retired from a restaurant so I do things in batches, core all and then chop all, to me it saves time and a repetitive action speeds things up. When you make huge amounts of food simplicity and grouping like actions together give a speedy result.
Your instruction on boiling tomatoes is super , these are the things most do not speak of , but need to know .. I love your time in the kitchen Sarah , keep it coming.. God Bless your farm and family..Amen
Thanks for sharing, I’ve done this for a number of years,as a busy Mom I find this to be easy! I broke my little toe so it’s been slow going, it decided to take a left turn, lol so I’m going out today to pick after 3 days of “resting”, should have lots waiting for me! Bless you and your family.♥️
Plain & Simple, Get a large bandaid & wrap the next toe & little toe together. If you don't want to do that then cut a wooded popsicle about 2" long & put it under your little toe & wrap the bandaid around the wood & toe. Either way will work to support the broken toe. 🩹 P.S. the popsicle stick & bandaid worked for me in the past. 😷
I can my sauce every other year because I grow about 140 tomato plants from seed. We have gotten 93 jars of sauce last year (2021) for our family of 4. Since I have such a large harvet, I use a hand blender to chop and liquify the tomatoes while they are still whole pieces. That cuts the time done to half the time for cooking and canning. Have you tried this way before? Its a real time saver! We even grow our own basil, garlic, parsely & oregano to add to my homemade sauce. Hope this little tip helps!
YOU SAVED ME SO MUCH TIME - I spent all this time peeling the skins and I was going to dehydrate them as some have suggested but I still had them. I put them in my vitamix blender with some of the sauce which I cooked in an oven roaster over night on 150 degree and had done really well to cook down. I blended the sauce with the peels and it thickened the sauce even more. It turned out great. I CAN’T THNK YOU ENOUGH BECAUSE MY NEXT BATCH WILL BE A BREEZE.
I’m curious if you could feel the texture of the skins in the sauce ? I’m getting ready to make some sauce and I would be so happy to not have to peel the skins. Thank you for your information
SO GLAD to see you doing a video back in the kitchen. We found your channel by watching many of your cooking/canning videos. We love all your content but this is our favorite. Can't wait to see more. You guys are great! 😎🍅
I have wondered for years why do some discard the skins and seeds. I’m glad to see you using the vitamix to blend it all smooth. Thank you for the information!
Well I know why I discard the seeds and skin. And like Sarah said it can cause stomach issue for those with diverticulitis too. But I'm a super taster and skins and seeds are bitter to me so I hot water scald and peel my tomatoes and also deseed them into a separate bowl. If I cook down with the seeds and skins I can taste the bitter in the sauce. Most of my family can't tell. And one trick i do is when after I deseed and peel i put the chunks in a mesh sieve over a bowl to drain off tomato water. Only for the time it takes to fill the sieve while I'm chopping away. But it takes a lot of the water out. I do have 2 sieves and bowls set up. The remain pulp has a bit less water in to boil out. I do use the water I just put it in smaller pot to boil down faster or I can it as tomato water/juice for soups. I always enjoy watching others and how they can their sauces/tomatoes.
I had to freeze batches to get enough tomatoes. Made removing skins and separating a lot of the water. However they where mushy to deseeding was hard. I did my best but some seeds snuck through. I just have a regular blender. Anyway. 5 quarts and 1 pint tomato sauce. Surprised because it was at least 30 pounds. Oh well. First time!
@@kari-gs4eq have you ever been told you might be a super taster? Like does cilantro taste soapy or turpintiny? Even watercress and arugula taste awful. I was in science class back in the late 70s and our teacher who was a super taster himself passed out these slips of paper. He then had us taste them. 2 other girls in my class also gagged. It was super bitter. We thought the teacher was playing a joke on the class and so I switched paper with the person next to me who did not taste the bitter. I was thinking his paper would be plain since he said it had no taste at all. Nope! Bitter face and drooling all over again lol. I never knew tomato seeds were that bitter until about 15 or so years ago I followed the advice to dry my peels and seeds and powder them to flavor stocks etc.. it was absolutely awful. But my hubs and kids were its fine to me momma. My daughter who had just been married took the powder home to use as I just couldn't bear to eat it But whats odd is things that are already bitter like grapefruit or bitter melon are not that bad in my mouth. In fact I love grapefruits a lot. So of course the new medicine I have says. Do not use with grapefruit lol. While I'm not 100% okay with bitter melon its okay stir-fried. I also don't find eggplant very bitter. Unless its full of seeds then its a touch bitter with too hard seeds in. Usually those are just over ripe by what my Korean neighbor lady said. I sure miss her. They retired to Florida about 8 or 9 years ago.
I started using a large roaster I borrow from my mother-in-law after watching your videos a few years ago. And unfortunately we have experienced the paint chipping off with large batches of tomatoes. But it’s amazing to do soooo many tomatoes at once and skim off the extra water to thicken up the sauce. This method works great for us and the amount of tomatoes I grow each year.
I had the same problem with the electric roaster, I assumed it is because the tomatoes are so acidic. I had also borrowed it so I bought a replacement for the lender.
I grew up in Missouri so watching your videos feels like home to me. I love watching your homestead grow and all your harvesting videos. I'm curious what a typical grocery haul looks like for you. What items are just not feasible to make for yourself or what "treats" do you add to your grocery list? Thanks for the work you do to entertain us!
I used an immersion blender the other day and it left skins still in pretty good size chunks. Thank you for this. I will give it a try today. If it doesn’t work, I may give up on canning tomatoes all together! I feel like I haven’t left my kitchen in 2 months! 🤣
Last year I used the juice steamer to remove some clear liquid from the cherry tomatoes- then I put it through a food mill. Made tomato paste. I then took the skins and seeds and freeze dried them.Then I pulverized them into a dry powder to be used as a seasoning- It can be seasoned with whatever you like. I gave them away at Christmas. Great video. Thanks for sharing your knowledge with us newbies.
Years ago when I was doing a lot of canning I would put old lid bands on the bottom of the water canner. Right side up like on a jar. Never had a jars crack, etc. That is all I used those bands for as they would take a beating on the bottom of the canner in that hot water. Thanks for the good recipe. Joan
I used my blender and made the thickess tomato sauce ever. Thank you! Best advice ever. Husband saw the tomato puree and asked me to make tomato soup. So much for canning it.... BTW it was delicious. I guess canning will have to wait for the next batch to ripen. 😉. Love your videos.
I agree. Every time I have left seeds in, my sauce has an intense tanginess that hits you in the back teeth. Some say adding a little baking soda helps with this, but I think it messes with the sweetness too. Now I remove the seeds always.
I just canned 6 pints of tomatoes using this video. I have roasting ovens but used my roasting pan for some reason. This is my first batch ever at 66 years old. I try to grow around 15-20 tomato plants in my back yard some years. Will do 6 more pints in a couple of days. (Just heard the 5 pops, the last one popped when I touched it.) I eat some vine ripe tomatoes and give my neighbors some. Next year they might not get any! Thank you for sharing all you do on your homestead. Love your garden, green house, orchard, meat cows, dairy cows, Idaho Pasture Pigs, rabbits, chickens, ducks and quail. Can wait to see your new house soon. God Bless all of you.
Good morning Living Traditional Homestead. Excellent video as always. Thanks for sharing. Don't forget - When preparing tomato paste from preserved tomatoes, it's often a good idea to add a little sugar to the mix. 😊😊😊😊
This is my first time canning tomato sauce. Your video was very helpful as a beginner. I like that you mention all the details needed when filling the jars.
Like so many suffering through the hot & dry summer, my garden is doing lousy. Tomatoes started to produce about a week ago, but the most I've harvested in one day was nine...that's all types combined, including cherry & grape, so not much tomato goodness at all. I've been flash freezing them & storing in the freezer until I get a big enough batch to do something with, so your recipe & instructions are very timely. Thank you!
Another great video, Sarah! I, too, used to can pasta sauce, but now make just plain tomato sauce for canning. I do a lot of Italian and Greek cooking, and these sauces are spiced so differently.
Exactly. No 2 recipes are the same. It was a video I saw in here that suggested making just plain old sauce and then season as necessary when used. Made perfect sense then, makes perfect sense now. Actually, it's why I originally subbed. 😀
I have fussy children who don't like the seeds and skins. I put raw tomatos in the blender then through a foley mill. I have found doing this first helps with burning too.
I use a piece of plywood, cut to size and with holes drilled into it so it doesn't float, on the bottom of my canner. Had it this way for years with the same piece of wood and making sure to dry it out between canning.
I’ve spooned off the excess broth and used it for juice or in soups and stews. Sure it’s down on the cooking time. Love the use of the blender I’ll have to try that. God bless. 😁
Thanks for sharing with us Sarah, always enjoy watching you can tomatoes anyway you use them!! I grew up in Ohio and one of my two favorite methods of eating tomatoes was stewed tomatoes over potatoes but the best of all was Tomato Butter which was a sweet spread over bread of any type. I have yet to find the recipe or anyone who heard of it, I'm 77 and living in the south and folks think I'm crazy when I talk about tomato butter. Thanks again, stay safe and keep up the fun and great videos. Fred.
Yes! Tomato butter! I too am looking for an old fashioned home recipe for this! (74... LOL!). I tell people to picture "applebutter texture" but it truly has it's own unique flavor and texture! We used to make it when I was a kid but don't remember now what all went into it. . And those who had the recipe are gone now. Blessings on your search! 🥰👍🌻🐛🌼
Fred... you have put me on a mission! Now I can't get this off my mind! I am going to call around to the family to see if anyone still has the recipe... if not I am going to try to replicate what I remember. Just might do a sweet and a savory version. Yes... that was a favorite spread when I was young. Blessings from NW Ohio!👍🥰🌻🐛🌼
@@ruthhilsdorf3210 Thank you Ruth! I will do the same to see if they are similar to what our family made. Sure will make finding one easier than going through my family lol! Blessings on your day Kiddo!🥰🌻🐛🌼
Hope you find something. I live in a small mobile home in an rv park so can’t garden or do more than a little canning (no place to store it) but I enjoy watching this channel & remembering watching and helping my mother put up many jars of fruits and tomatoes when I was a child. I’m 74 so we’re in the same generation.
I can't wait to try your recipe. Only thing I would suggest is adding jars for spacers when only canning small batches. I've had jars turn over during the water bath so now I add empty jars so they won't tip over.
No matter what you do, you will have an occasional bottle break. I don't preheat my jars, but I do have a low-profile rack I put on the bottom and between layers. If you have many bottles break in the canner, you may have a problem. I think we had 1 break last year. Always be careful when you lift the jar out of the water. It may stay together until you lift it from the water. If you are in too much of a hurry you can be burned from the splashing liquid.
I use a food mill to remove the skins and seeds. Up until now I’ve freeze dried my homemade tomato sauce. I decided that I’d like to can my sauce this year. So here I am. Thanks for the tutorial. It is much appreciated!
Great video. I love my electric roaster. Yesterday or the day before, I made a huge batch of chicken stock in it. So while watching the video I am canning it, thanks Sarah 🇨🇦💕
I like how you use my "strawberry corer" for tomatoes. I will do this from now on. Thanks for the tips and instructions. You make me feel like I am in your kitchen with you. I love viewing everything you and Kevin produce.
Sarah you always give great tips on canning! I haven’t canned for many years but plan to, especially tomatoes in various recipes, so seeing that I don’t need to skin them or use a food mill will make the process so much easier.
My go-to way includes adding dehydrated tomatoes to my roaster after the tomatoes have cooked down a little. They absorb some of the extra liquid and I don't have to cook it as long. The dehydrated tomatoes add a rich taste.
When I do pasta sauce, I add onion &/or garlic, I don't always blend to smooth as I like the chunks. I yr I bought 18 tomatoe starts that were supposed to b a Roma type & 6 slicing (early girl). Imagine my surprise when I got yellow pear tomatoes! At harvest I was picking a construction wheel barrow full every other day! That year I learned that blending peels saved me. It was odd to eat salsa & spaghetti sauce that was light colored, but the taste! I had only 2 crockpots & an old cast iron turkey roaster
The reason you didn’t have any problems using your water bath canner without the rack is because yours is much thicker than the standard canners sold at Tractor Supply and Walmart nowadays. One glance at yours and I knew that’s why! Sauce looks amazing!
Good Morning Kevin and Sarah. It's been a crazy week haven't had time to watch this video when it came out. I'm canning tons as well this year!! Thanks for your viedo
I will be trying this tomorrow! Thank you so very much. I actually looked at a few videos before i found yours and you explained everything. I think I can do it without messing it up. Smiles!
I use my pressure cooker to steam things. I pressure most things, but things like peaches, pears and apricots will get too mushy. I steam them. Yes, it's much easier.
I followed your recipe ...... I love eggplant parmigiana ...... so I added diced up eggplant to the tomato sauce, it basically dissolved into the sauce adding a spectacular flavor and helped thicken the sauce. Have used it for regular pasta and added diced chicken and cheese, baked for a great baked chicken parmigiana. Love your videos.
I turned 59 years old today and I seem to learn something new from the videos,just wondering have you ever tried pickled green tomatoes lost my tomato and cucumbers dew to the flood here in eastern Kentucky , it’s been a bad year for our garden,but maybe next year will be better,
Happy birthday! Check your canning books for recipes, but green tomato salsa and green tomato chow chow come to mind. I'm sure there are others. I'm sorry to hear about your garden! It's been a weird year. Way too much rain in some parts of the country and large areas of drought in other places! It will be better next year! Bless you and your family!
Thank you!! I’ve been teaching myself to can since last year and your video was the primary one that I was watching, your past video were you did the tomato juice and sauce. But my main objective, was to make pasta sauce, so thank you so much for coming out with this new video! It really helps me and I am so looking forward to canning my spaghetti sauce this year!
I use the roaster, but cook overnight. In the morning, I use a strainer to take out the tomatoes leaving the water and process in my tomato machine that separates the pulp from the seeds and skin. The result of pulp is usually thick enough to can as sauce. I dehydrate the seeds and skin and pulverize into powder. I boil down the water for tomatoes juice. I found that I prefer just the sauce and add my onions, garlic and seasonings when I want to make the pasta sauce.
Thanks for the great tutorial, Sarah! I did pasta sauce similar to yours yesterday but forgot to add lemon juice. I will open my few jars & re-seal them. Many blessings to your family 🤗❤️🇨🇦
Loved your video, I was actually letting my Hamburger Buns rise and started watching your pasta sauce video. I actually had a batch cooking when I started watching. Like you, I had a variety of tomatoes due to the drought in Arkansas and I also cook mine in my roasting pan. My roasting pan has been such a lifesaver for me with canning since I work a full time job and come home to tend to my garden and produce. I make my salsa also in my roasting pan and will turn it on low and let it cook all day while at work then crank up the heat when I am ready to place in jars to can. I have made several batches of pizza sauce but I put my tomatoes in my blender before I cook them and blend them up. While I am cleaning and cutting my tomatoes, I cook my fresh herbs, onions, garlic in olive oil then add some red wine and reduce to about half the liquid. I then add this mixture to my blender and process with my tomatoes and cook, cook, cook. It is so yummy and I love that I control what is in my sauce. One last tip, I noticed the lime in your water bath canner, you can add a splash of white vinegar to your water and you will not have that and your jars will come out nice and clean. Thanks for sharing your wonderful videos! Love them!
Your pasta sauce looks amazing! I have to remove the skin and as many seeds as possible before I can eat tomatoes something in them causes me terrible indigestion. After watching your video I think I'll try the blender trick to see if that helps! 🙂🍅 🌶️
@@kirstenstrobel4387 thanks. I also have trouble with most tree nuts. So far sunflower seeds are okay. I'll look more into this because I miss eating walnuts and pecans!
I enjoy watching canning videos as much as I like actually canning. I always glean new ideas from people.18:30 I would have just used the blender jar and poured the sauce into the jars. It is faster than ladling it into them.
I made this recently & very pleased. I dont have a vita mixer, used my Ninja mixer but wouldn't pulverize skins & seeds so i ran thru food mill. But still very happy with flavor & ease of using roaster. Thank you for sharing this recipe
love your videos! you explain things so well! my hint to you is use a cooling rack on your stove to elevate the pot so it doesn't burn, i do this every time i do a big batch of sauce for canning
Use juicer attachment on a grinder to get rid of skins and seeds, take some juice and add it to the harvest right freeze dryer. Mix juice with freeze dried tomatoes 1:1. Sauce complete. I just saved you hours of work.
When I make tomato sauce. I now rough chop them and then put them in a food processor and turn them in to "mush", then it goes into the pot and cooks down. works for me, it is a lot faster than cutting them into quarters and waiting for them to break down. thank you for the link to Azure. I will be purchasing my dried herbs from them. I recently dehydrated chopped onions. I will never do that again, at least not in the house.
I use a heat deflector under my pots on the stove and it really helps keep tomatoes from sticking or burning. It's been a real life saver for smaller batches. Love your channel by the way. God's blessings
I put the tomatoes in boiling water and peel, then squeeze out most the seeds. It all works just depends on what you want to do. I dont water bath any more i steam can the tomatoes. Less water involved. I defentioy use the roaster it make a great slow cooker.
I did your method to make pasta sauce but I poured the sauce from my blender directly into my sterilized jars. This should save you some time. God Bless you both!
I love using my electric roaster when I make my Apple Butter . Your tomatoes are a awesome idea too . Thanks . Will be using this in the future. As always love your videos. Always learn so much from them! God Bless and enjoy the canning season.
You have freezer space freeze tomato sauce/ juice to eliminate some liquid thaw removing the block of ice which is pure water when it is it partislly thawed. Put it in a bowl if you want to add a bit back you can. Saves cooking.
Keep the tomato videos coming. You’re the one I rewatch over and over when I’m getting things ready. ❤️ 🍅
Me too!
I bulk up my sauce by adding veggies such as zucchini, carrots, celery, onions, garlic leftover squash it always turns out delicious & packed full of vitamins
I assume the sauce must then be pressure canned when those veggies are added to the sauce.
Such a great idea 💡
@@christineosborne3155 and then how to figure out the processing time….
@@MFV77 you would have to check the processing times of each veggie you added then go with the longest processing time to be safe😊
Onion and peppers then cook down more for flavor.
I just recently learned a "new to me" trick for seed removal. I too had tried both a tomato mill and although I have a great blender, it doesn't puree the seeds like the vitamix you use. Yes it is a bit time consuming on the front end but it saves time in the end. I core and slice the tomatoes in half then using my fingers remove the seeds and place the tomatoes cut side down on a baking sheet. I put them under the broiler for about 5 minutes and then take them out and let them cool to the touch and the skins slide right off. During this process, even the peeling, 75% of the excess water separates. I then pour it off and puree the tomatoes and heat it in a stockpot prior to filling jars to can. Works like a charm. It's by far the thickest sauce I've ever made. I also then dehydrate the skins and powder them for use later as tomato powder. Very little waste.
Thank you. I made pasta sauce for the first time yesterday. I wish I'd seen this video first. I was following the "Ball" instructions along with the info from the "USDA". Your way is much easier, less time consuming and a better product from what I can see. Well, I have tomatoes ripening on the vine and with new information, I'll try again. BTW, I am a newbie. Always learning. Thanks.
If memory serves, the bottom of the thread area of the jar is the 1/2" mark, and the next thread mark is 1/4". I used a head space tool one year and discovered that at least with Ball jars, they did that for us.
Yes I think to the "shoulders" of the jar is about 1/2 inch
If you have room in the fridge...
After coring and quartering. Toss tomatoes in the blender and let it sit overnight. The water seperates on it's own, verses cooking it off over hours and using extra energy. 😉
Thanks for that tip. I'll be canning my first time this year. What do you do with the liquid?
HF, good idea. Extra plus is a cooler summer kitchen.
@@zuster6962 if you suck off the clear liquid. You can drink it or pour it near blue Berry bushes or hydrangea bushes to turn them from white to pink or blue if that is the style you have. Both need acidic soil to Berry or change colors.
@@zuster6962 I can't recall the channel, but I saw someone who canned the tomato watery liquid and used it in various ways when cooking other things. I mainly remember mention of soups and a thinnish bloody mary drink for those who want the flavor w/o so much thickness! I think they even used it to cook rice in a spanish rice recipe.
This is the process I do and it saves so much time! I just stumbled onto this process when I was tired and ran out of time trying to finish canning. I just put the sauce in half gallon jars in fridge overnight. Then in the morning I poured the sauce out real slow and stopped when it got to the separated water. A real game changer for me.
So many people miss out on the goodness of fresh homemade sauce and other canned items. They think it's too much work and too complicated. Thank you Sarah for showing folks how easy it really is. The reward is having fresh tasting veggies and sauces, etc. in the middle of winter. There's just no better way to enjoy the fruits of your labor. 😋😊🥰
Since I don't have electricity I put all my ingredients into a huge stainless steel roasting pan and put it into my gas grill on top of a pizza stone, on low.
It usually takes about 2 days from start to finish.
I've never had issues with burning or scorching.
I pressure can all my tomato products
I have a feeling that you thought of this yourself whilst filming; pour the sauce from the pan into the processor jug then pour into the jars instead of ladling. Great recipe thanks 😁🌱☀️
I had that same thought unless the batches would be better mixed together for consistency but then using a pitcher to pour the sauce into jars would still save time. I use a pitcher to pour the brine into jars instead of ladling it into each jar. I am a production-type worker retired from a restaurant so I do things in batches, core all and then chop all, to me it saves time and a repetitive action speeds things up. When you make huge amounts of food simplicity and grouping like actions together give a speedy result.
I thought the same thing. Waste of time but good for longer content. One more thing to clean.
@@scottewen2522
Thanks
Your instruction on boiling tomatoes is super , these are the things most do not speak of , but need to know .. I love your time in the kitchen Sarah , keep it coming.. God Bless your farm and family..Amen
Thanks for sharing, I’ve done this for a number of years,as a busy Mom I find this to be easy! I broke my little toe so it’s been slow going, it decided to take a left turn, lol so I’m going out today to pick after 3 days of “resting”, should have lots waiting for me! Bless you and your family.♥️
Μετάφραση;; παρακαλώ
Plain & Simple, Get a large bandaid & wrap the next toe & little toe together. If you don't want to do that then cut a wooded popsicle about 2" long & put it under your little toe & wrap the bandaid around the wood & toe.
Either way will work to support the broken toe. 🩹 P.S. the popsicle stick & bandaid worked for me in the past. 😷
I can my sauce every other year because I grow about 140 tomato plants from seed. We have gotten 93 jars of sauce last year (2021) for our family of 4.
Since I have such a large harvet, I use a hand blender to chop and liquify the tomatoes while they are still whole pieces. That cuts the time done to half the time for cooking and canning. Have you tried this way before? Its a real time saver! We even grow our own basil, garlic, parsely & oregano to add to my homemade sauce. Hope this little tip helps!
YOU SAVED ME SO MUCH TIME - I spent all this time peeling the skins and I was going to dehydrate them as some have suggested but I still had them. I put them in my vitamix blender with some of the sauce which I cooked in an oven roaster over night on 150 degree and had done really well to cook down. I blended the sauce with the peels and it thickened the sauce even more. It turned out great. I CAN’T THNK YOU ENOUGH BECAUSE MY NEXT BATCH WILL BE A BREEZE.
I’m curious if you could feel the texture of the skins in the sauce ? I’m getting ready to make some sauce and I would be so happy to not have to peel the skins. Thank you for your information
From a flavor and texture standpoint, peeling and deseeding seems to be a better option. Also, healthier to remove lectins if you believe in that.
SO GLAD to see you doing a video back in the kitchen. We found your channel by watching many of your cooking/canning videos. We love all your content but this is our favorite. Can't wait to see more. You guys are great! 😎🍅
Beautiful! Such lovely jars of pasta sauce. Such a blessing! Such an accomplishment.
Thank you Sara! I have been canning for 32 years and you gave me some new pointers! 💕
I have wondered for years why do some discard the skins and seeds. I’m glad to see you using the vitamix to blend it all smooth. Thank you for the information!
Well I know why I discard the seeds and skin. And like Sarah said it can cause stomach issue for those with diverticulitis too.
But I'm a super taster and skins and seeds are bitter to me so I hot water scald and peel my tomatoes and also deseed them into a separate bowl.
If I cook down with the seeds and skins I can taste the bitter in the sauce. Most of my family can't tell.
And one trick i do is when after I deseed and peel i put the chunks in a mesh sieve over a bowl to drain off tomato water.
Only for the time it takes to fill the sieve while I'm chopping away. But it takes a lot of the water out. I do have 2 sieves and bowls set up. The remain pulp has a bit less water in to boil out.
I do use the water I just put it in smaller pot to boil down faster or I can it as tomato water/juice for soups.
I always enjoy watching others and how they can their sauces/tomatoes.
I had to freeze batches to get enough tomatoes. Made removing skins and separating a lot of the water. However they where mushy to deseeding was hard. I did my best but some seeds snuck through. I just have a regular blender. Anyway. 5 quarts and 1 pint tomato sauce. Surprised because it was at least 30 pounds. Oh well. First time!
I think the seeds make the sauce very bitter
@@kari-gs4eq have you ever been told you might be a super taster?
Like does cilantro taste soapy or turpintiny? Even watercress and arugula taste awful.
I was in science class back in the late 70s and our teacher who was a super taster himself passed out these slips of paper. He then had us taste them. 2 other girls in my class also gagged. It was super bitter. We thought the teacher was playing a joke on the class and so I switched paper with the person next to me who did not taste the bitter. I was thinking his paper would be plain since he said it had no taste at all. Nope! Bitter face and drooling all over again lol.
I never knew tomato seeds were that bitter until about 15 or so years ago I followed the advice to dry my peels and seeds and powder them to flavor stocks etc.. it was absolutely awful. But my hubs and kids were its fine to me momma.
My daughter who had just been married took the powder home to use as I just couldn't bear to eat it
But whats odd is things that are already bitter like grapefruit or bitter melon are not that bad in my mouth. In fact I love grapefruits a lot. So of course the new medicine I have says. Do not use with grapefruit lol.
While I'm not 100% okay with bitter melon its okay stir-fried.
I also don't find eggplant very bitter. Unless its full of seeds then its a touch bitter with too hard seeds in. Usually those are just over ripe by what my Korean neighbor lady said.
I sure miss her. They retired to Florida about 8 or 9 years ago.
@Maria Not if you grow them yourselves.
I started using a large roaster I borrow from my mother-in-law after watching your videos a few years ago. And unfortunately we have experienced the paint chipping off with large batches of tomatoes. But it’s amazing to do soooo many tomatoes at once and skim off the extra water to thicken up the sauce. This method works great for us and the amount of tomatoes I grow each year.
Justin if you still have that roaster... after a year.... and she hasn't asked for it.... you can consider it a gift my Friend 🤣😂
I had the same problem with the electric roaster, I assumed it is because the tomatoes are so acidic. I had also borrowed it so I bought a replacement for the lender.
It's so good to see you in the canning kitchen again Sarah, I love these videos, so helpful!!
I grew up in Missouri so watching your videos feels like home to me. I love watching your homestead grow and all your harvesting videos. I'm curious what a typical grocery haul looks like for you. What items are just not feasible to make for yourself or what "treats" do you add to your grocery list? Thanks for the work you do to entertain us!
Thanks for this! We just did 20 gallons of tomatoes today. Always interested in new techniques!
I used an immersion blender the other day and it left skins still in pretty good size chunks. Thank you for this. I will give it a try today. If it doesn’t work, I may give up on canning tomatoes all together! I feel like I haven’t left my kitchen in 2 months! 🤣
Last year I used the juice steamer to remove some clear liquid from the cherry tomatoes- then I put it through a food mill. Made tomato paste.
I then took the skins and seeds and freeze dried them.Then I pulverized them into a dry powder to be used as a seasoning- It can be seasoned with whatever you like. I gave them away at Christmas. Great video. Thanks for sharing your knowledge with us newbies.
Years ago when I was doing a lot of canning I would put old lid bands on the bottom of the water canner. Right side up like on a jar. Never had a jars crack, etc. That is all I used those bands for as they would take a beating on the bottom of the canner in that hot water. Thanks for the good recipe. Joan
I do the old lid bands, as I use a random large pot for water bathing.
I used my blender and made the thickess tomato sauce ever. Thank you! Best advice ever. Husband saw the tomato puree and asked me to make tomato soup. So much for canning it.... BTW it was delicious. I guess canning will have to wait for the next batch to ripen. 😉. Love your videos.
I take the seeds n skin out.... Contains lectins !!!!! N sauce will taste sweeter.... Yes food mill another step but worth it.....
I agree. Every time I have left seeds in, my sauce has an intense tanginess that hits you in the back teeth. Some say adding a little baking soda helps with this, but I think it messes with the sweetness too. Now I remove the seeds always.
I just canned 6 pints of tomatoes using this video. I have roasting ovens but used my roasting pan for some reason. This is my first batch ever at 66 years old. I try to grow around 15-20 tomato plants in my back yard some years. Will do 6 more pints in a couple of days. (Just heard the 5 pops, the last one popped when I touched it.) I eat some vine ripe tomatoes and give my neighbors some. Next year they might not get any! Thank you for sharing all you do on your homestead. Love your garden, green house, orchard, meat cows, dairy cows, Idaho Pasture Pigs, rabbits, chickens, ducks and quail. Can wait to see your new house soon. God Bless all of you.
Good morning Living Traditional Homestead. Excellent video as always. Thanks for sharing. Don't forget - When preparing tomato paste from preserved tomatoes, it's often a good idea to add a little sugar to the mix. 😊😊😊😊
I did your tomato sauce last year and it was amazing!! Can't wait to try this one now. Love your videos.
I started using your method last year(leaving skins on), and what a difference! I use an emulsifier instead of blender, works great🤗
Thank you, love the way you show how to do your canning. I’m new with canning and I learn a lot from your videos.
OMgosh you're my favorite! I love how happy and excited you are about everything. Makes my day!
This is my first time canning tomato sauce. Your video was very helpful as a beginner. I like that you mention all the details needed when filling the jars.
Like so many suffering through the hot & dry summer, my garden is doing lousy. Tomatoes started to produce about a week ago, but the most I've harvested in one day was nine...that's all types combined, including cherry & grape, so not much tomato goodness at all. I've been flash freezing them & storing in the freezer until I get a big enough batch to do something with, so your recipe & instructions are very timely. Thank you!
Another great video, Sarah! I, too, used to can pasta sauce, but now make just plain tomato sauce for canning. I do a lot of Italian and Greek cooking, and these sauces are spiced so differently.
Exactly. No 2 recipes are the same. It was a video I saw in here that suggested
making just plain old sauce and then season as necessary when used.
Made perfect sense then, makes perfect sense now. Actually, it's why I
originally subbed. 😀
That looks yummy, Sarah! Sure made it look easy! I love your shirt; one of my favorite hymns. 💜
I have fussy children who don't like the seeds and skins. I put raw tomatos in the blender then through a foley mill. I have found doing this first helps with burning too.
Thank you - I really understand things like this when you explain them. You have a great teaching way about you.
I use a piece of plywood, cut to size and with holes drilled into it so it doesn't float, on the bottom of my canner. Had it this way for years with the same piece of wood and making sure to dry it out between canning.
Can't beat your method! Fairly simple and easy. Hoping your harvest to continue to come in. Be well.
Try an immersion blender. Speeds things up big time. You can blend it all in the big pot at one time.
I’ve spooned off the excess broth and used it for juice or in soups and stews. Sure it’s down on the cooking time. Love the use of the blender I’ll have to try that. God bless. 😁
Thanks for sharing with us Sarah, always enjoy watching you can tomatoes anyway you use them!! I grew up in Ohio and one of my two favorite methods of eating tomatoes was stewed tomatoes over potatoes but the best of all was Tomato Butter which was a sweet spread over bread of any type. I have yet to find the recipe or anyone who heard of it, I'm 77 and living in the south and folks think I'm crazy when I talk about tomato butter. Thanks again, stay safe and keep up the fun and great videos. Fred.
Yes! Tomato butter! I too am looking for an old fashioned home recipe for this! (74... LOL!). I tell people to picture "applebutter texture" but it truly has it's own unique flavor and texture! We used to make it when I was a kid but don't remember now what all went into it. . And those who had the recipe are gone now. Blessings on your search! 🥰👍🌻🐛🌼
Fred... you have put me on a mission! Now I can't get this off my mind! I am going to call around to the family to see if anyone still has the recipe... if not I am going to try to replicate what I remember. Just might do a sweet and a savory version. Yes... that was a favorite spread when I was young. Blessings from NW Ohio!👍🥰🌻🐛🌼
Got me curious. I just did a quick search on line for “tomato butter recipes” and found several.
@@ruthhilsdorf3210 Thank you Ruth! I will do the same to see if they are similar to what our family made. Sure will make finding one easier than going through my family lol! Blessings on your day Kiddo!🥰🌻🐛🌼
Hope you find something. I live in a small mobile home in an rv park so can’t garden or do more than a little canning (no place to store it) but I enjoy watching this channel & remembering watching and helping my mother put up many jars of fruits and tomatoes when I was a child. I’m 74 so we’re in the same generation.
I can't wait to try your recipe. Only thing I would suggest is adding jars for spacers when only canning small batches. I've had jars turn over during the water bath so now I add empty jars so they won't tip over.
Yes, or sometimes jar up some fresh water to be processed. It will sterilize and seal to be put on the shelf
This is the exact roaster pan that I just purchased from your Amazon list. Thanks for sharing it. I'm real happy with this investment.
I’ve been using NESCO products for decades with no problems…..love this company👍
I have had jars bust! Love that you guys are so willing to teach us.
No matter what you do, you will have an occasional bottle break. I don't preheat my jars, but I do have a low-profile rack I put on the bottom and between layers. If you have many bottles break in the canner, you may have a problem. I think we had 1 break last year. Always be careful when you lift the jar out of the water. It may stay together until you lift it from the water. If you are in too much of a hurry you can be burned from the splashing liquid.
I use a food mill to remove the skins and seeds.
Up until now I’ve freeze dried my homemade tomato sauce.
I decided that I’d like to can my sauce this year. So here I am.
Thanks for the tutorial. It is much appreciated!
That's amazing that it works to blend all the skins. I will try it and when that really work I'm so happy. Thanks for this tipp.
Great video. I love my electric roaster. Yesterday or the day before, I made a huge batch of chicken stock in it. So while watching the video I am canning it, thanks Sarah 🇨🇦💕
I like how you use my "strawberry corer" for tomatoes. I will do this from now on. Thanks for the tips and instructions. You make me feel like I am in your kitchen with you. I love viewing everything you and Kevin produce.
Sarah you always give great tips on canning! I haven’t canned for many years but plan to, especially tomatoes in various recipes, so seeing that I don’t need to skin them or use a food mill will make the process so much easier.
My go-to way includes adding dehydrated tomatoes to my roaster after the tomatoes have cooked down a little. They absorb some of the extra liquid and I don't have to cook it as long. The dehydrated tomatoes add a rich taste.
You and Kevin have been teaching us so many things. Thank you.
When I do pasta sauce, I add onion &/or garlic, I don't always blend to smooth as I like the chunks.
I yr I bought 18 tomatoe starts that were supposed to b a Roma type & 6 slicing (early girl). Imagine my surprise when I got yellow pear tomatoes! At harvest I was picking a construction wheel barrow full every other day! That year I learned that blending peels saved me. It was odd to eat salsa & spaghetti sauce that was light colored, but the taste! I had only 2 crockpots & an old cast iron turkey roaster
The reason you didn’t have any problems using your water bath canner without the rack is because yours is much thicker than the standard canners sold at Tractor Supply and Walmart nowadays. One glance at yours and I knew that’s why! Sauce looks amazing!
l love all of your family’s videos, they are all so easy to follow and can with. Thanks for sharing!
Good Morning Kevin and Sarah. It's been a crazy week haven't had time to watch this video when it came out. I'm canning tons as well this year!! Thanks for your viedo
Thank you for a well planned and presented demonstration. 🤗
I will be trying this tomorrow! Thank you so very much. I actually looked at a few videos before i found yours and you explained everything. I think I can do it without messing it up. Smiles!
Thank you Sarah! You make canning to easy!
Very good class! I've been canning since 1976. But I still learned some new ideas. Thank you 😊
Your video is absolutely the best in information and clarity thank you so much!
Have you ever tried a steam canner? I have been using one for many years. I think they are so much easier than a water bath canner, and faster too!
I use my pressure cooker to steam things. I pressure most things, but things like peaches, pears and apricots will get too mushy. I steam them. Yes, it's much easier.
With so much beautiful basil in your garden you could add a few leaves of basil to each jar too.
I followed your recipe ...... I love eggplant parmigiana ...... so I added diced up eggplant to the tomato sauce, it basically dissolved into the sauce adding a spectacular flavor and helped thicken the sauce. Have used it for regular pasta and added diced chicken and cheese, baked for a great baked chicken parmigiana. Love your videos.
I turned 59 years old today and I seem to learn something new from the videos,just wondering have you ever tried pickled green tomatoes lost my tomato and cucumbers dew to the flood here in eastern Kentucky , it’s been a bad year for our garden,but maybe next year will be better,
Happy birthday! Check your canning books for recipes, but green tomato salsa and green tomato chow chow come to mind. I'm sure there are others. I'm sorry to hear about your garden! It's been a weird year. Way too much rain in some parts of the country and large areas of drought in other places! It will be better next year! Bless you and your family!
I am so sorry you had to go through the flooding in KY. Blessings to you and your family.
Thank you!! I’ve been teaching myself to can since last year and your video was the primary one that I was watching, your past video were you did the tomato juice and sauce. But my main objective, was to make pasta sauce, so thank you so much for coming out with this new video! It really helps me and I am so looking forward to canning my spaghetti sauce this year!
Blessed Assurance, one of my favorite hymns.
Going to try your recipes.
You are the BEST tomato preservation! Thanks so much for sharing.
I enjoy watching your canning episodes!
I use the roaster, but cook overnight. In the morning, I use a strainer to take out the tomatoes leaving the water and process in my tomato machine that separates the pulp from the seeds and skin. The result of pulp is usually thick enough to can as sauce. I dehydrate the seeds and skin and pulverize into powder. I boil down the water for tomatoes juice. I found that I prefer just the sauce and add my onions, garlic and seasonings when I want to make the pasta sauce.
I love my vitamix! It’s an amazing appliance. I tried this with the skins and seeds as well. Worked wonders!
Thanks for the great tutorial, Sarah! I did pasta sauce similar to yours yesterday but forgot to add lemon juice. I will open my few jars & re-seal them. Many blessings to your family 🤗❤️🇨🇦
Loved your video, I was actually letting my Hamburger Buns rise and started watching your pasta sauce video. I actually had a batch cooking when I started watching. Like you, I had a variety of tomatoes due to the drought in Arkansas and I also cook mine in my roasting pan. My roasting pan has been such a lifesaver for me with canning since I work a full time job and come home to tend to my garden and produce. I make my salsa also in my roasting pan and will turn it on low and let it cook all day while at work then crank up the heat when I am ready to place in jars to can. I have made several batches of pizza sauce but I put my tomatoes in my blender before I cook them and blend them up. While I am cleaning and cutting my tomatoes, I cook my fresh herbs, onions, garlic in olive oil then add some red wine and reduce to about half the liquid. I then add this mixture to my blender and process with my tomatoes and cook, cook, cook. It is so yummy and I love that I control what is in my sauce.
One last tip, I noticed the lime in your water bath canner, you can add a splash of white vinegar to your water and you will not have that and your jars will come out nice and clean.
Thanks for sharing your wonderful videos! Love them!
Your pasta sauce looks amazing! I have to remove the skin and as many seeds as possible before I can eat tomatoes something in them causes me terrible indigestion. After watching your video I think I'll try the blender trick to see if that helps! 🙂🍅 🌶️
I had this problem, too. For me it was the lectins in tomato seeds (and skins). Lectins are also in some nuts and sunflower seeds.
@@kirstenstrobel4387 thanks. I also have trouble with most tree nuts. So far sunflower seeds are okay. I'll look more into this because I miss eating walnuts and pecans!
I enjoy watching canning videos as much as I like actually canning. I always glean new ideas from people.18:30 I would have just used the blender jar and poured the sauce into the jars. It is faster than ladling it into them.
Your videos are so helpful to the point. Thank you.
I made this recently & very pleased. I dont have a vita mixer, used my Ninja mixer but wouldn't pulverize skins & seeds so i ran thru food mill. But still very happy with flavor & ease of using roaster. Thank you for sharing this recipe
I left my debubbler at a friend's house once and substituted a chop stick to do the job. works great!
I found a set of metal chopsticks at a big box store and they work great as debubblers! And they only cost a couple of bucks.
We just used a butter knife to debubble.
I freeze my favorite home made sauce, so nice when i get home from work.
love your videos! you explain things so well! my hint to you is use a cooling rack on your stove to elevate the pot so it doesn't burn, i do this every time i do a big batch of sauce for canning
Use juicer attachment on a grinder to get rid of skins and seeds, take some juice and add it to the harvest right freeze dryer. Mix juice with freeze dried tomatoes 1:1. Sauce complete. I just saved you hours of work.
Thank you dear Sister Sarah. Very good. God Bless you all in Love. Maranatha ! ( shared to f/b )
Another great tutorial from LTH University. Thank you!
Can't wait to try this!! Thank you so much Sarah!!
cant wait for tour of your new home
Get you a squeeze oh! Seeds and skins go one way and pulp the other ! Love mine ! Makes applesauce like a dream and tomato juice !
When I make tomato sauce. I now rough chop them and then put them in a food processor and turn them in to "mush", then it goes into the pot and cooks down. works for me, it is a lot faster than cutting them into quarters and waiting for them to break down. thank you for the link to Azure. I will be purchasing my dried herbs from them. I recently dehydrated chopped onions. I will never do that again, at least not in the house.
Thanks for sharing for the newbie canners.
I use a heat deflector under my pots on the stove and it really helps keep tomatoes from sticking or burning. It's been a real life saver for smaller batches. Love your channel by the way. God's blessings
Makes me think I should make spaghetti for dinner tonight. Looks delicious.
Glad to learn about the tomato corer. Neat tool.
I use a Mellon baller with one side sharpened on a grinder. Works great!
This is how I'm gonna do my tomatoes. Thank you for this video!!!
This looks yummy! I didn't know I could blend up the skins and seeds like that. I learned something new. Thanks Sarah!
I put the tomatoes in boiling water and peel, then squeeze out most the seeds. It all works just depends on what you want to do. I dont water bath any more i steam can the tomatoes. Less water involved. I defentioy use the roaster it make a great slow cooker.
I use my kitchenaid attachment that skins and removes the seeds. I have used a roaster pan for years to make pasta sauce.
I did your method to make pasta sauce but I poured the sauce from my blender directly into my sterilized jars. This should save you some time. God Bless you both!
I love using my electric roaster when I make my Apple Butter . Your tomatoes are a awesome idea too . Thanks . Will be using this in the future. As always love your videos. Always learn so much from them! God Bless and enjoy the canning season.
You have freezer space freeze tomato sauce/ juice to eliminate some liquid thaw removing the block of ice which is pure water when it is it partislly thawed. Put it in a bowl if you want to add a bit back you can. Saves cooking.