I wonder where/how we could use that tomato water. On the compost heap? On raised or garden beds directly? Around acid-loving plants and shrubs (blueberries etc.)? It does seem to be a waste to flush it into the sewer or septic system.
I just want to say, "THANK YOU". I really wanted to get into preserving my harvests from my garden but I was too scared. Watching you do it like a pro and with ease gave me the confidence I needed. My husband signed us up with our local extension and we took a class. So far, I've canned 15 quarts of homemade tomato sauce from my homegrown tomatoes and I've made 8 pints of homemade blueberry syrup. So again, thank you for inspiring me to do more!
I did this today. My freezer stash from the garden made 8 beautiful quarts. THANK YOU! The sauce is really perfectly thick and very few seeds. I have the skins in the dehydrator. I usually use the KitchenAid attachment to remove the skins and seeds. It's always thin and I have to cook it forever to get it half as thick as mine today.
We drink the tomato water from defrosted tomatoes- it's really refreshing and not thick like normal tomato juice from the shop. Really nice with a squeeze of lemon and a dash of tabasco with some ice
Save the water and add tomato paste, roasted onion, garlic, celery, carrot and beets. Cook until heated and blend up for a good juice! Makes a great Bloody Mary.
I love the way you do your sauce...no extra machines to clean up. I never save the water and it cooks down so nicely. I also throw in whatever I grow for a flavorful sauce. Nice video.
A great year for tomatoes in northern Washington. I have many gallons in my freezer. I need to make some salsa and sayce go free up space for breads and apples for pies. I plan on cooking in my roaster.
Thank you, Thank you for the tips. I am getting ready for the first time doing tomato sauce and was dreading all the steps. Mine are frozen already so good to go now. 😊
I finally have tomatoes to can and didn't know where to even begin. Thank you for this video! And kudos to Todd and the music - it's great! Also, thanks for explaining the benefits of steam canners. I have seen multiple homesteaders using them, and I didn't know why and if they were superior. Now, I understand.
What a time saver !!! Thank you Rachel. I love my Fruit Saver steam canner. Less water, less energy, less time. Blending different varieties we do too. Your sauce looks so delicious.
I have read some alarming things about the composition of vintage Tupperware. While I don't know the age of that strainer it would concern me to pour the hot tomatoes through the plastic. Since I have battled several kinds of cancer I'm probably overly sensitive about such things. Anyway, I mean this comment to be helpful and not critical, so disregard it if it doesn't bring a benefit. Thank you for the many videos you make, they are both entertaining and educational.
My heart sank when you poured that tomato water out. That would make a great veggie stock or add some tomato paste for a tomato juice. Or even freeze dry it for more tomato powder.
I do not like the seeds so I strain mine and I save my tomato water and cab it to add to soups. I use a fine mesh strainer. But so pleased to see someone doing it like I do. Thank you for sharing!
Rachel, I'm shocked that you dump the tomato water down the drain. Later on in the year, don't you add water to your stews/soups/chili/etc? That is where I use tomato water - processed separately from the tomato pulp. EDIT - I see in the older comments that many others feel the same....
I'm so thankful you introduced me to adding the different seasonings to my sauce. It makes it so much easier! Can you tell me how you would use the Creole seasoned sauce? Isn't retirement great! I wonder how I ever got all the things done. I know one thing, I may have been a little crabby. LOL
I do the same, but I use rigid restaurant cambros, square in shape for extra room in the freezer. Also rigid plastics have fewer phthalates, which are used to make soft plastics, and which contribute to cancers and other endocrine disorders. I am on a personal quest to never use ziplock bags! I also just core them and cut in half, so that the skins are even easier to pull off. I do save the water, it's so flavorful for other uses.
Hi Rachel! Thank you for all you share! Tell me, what is the purpose of putting lemon juice in the tomato sauce. I haven't run across that before. Thanks!
Hi Rachel. Love your canning video's. Can I can and fretmy tomatoes? That is the one question I am asking and for the egg shape tomatoescanbe used into tomato 🍅 paste and can that be frozen as well? Please let me know. Tomatoes can be too expensive these days. God Bless you Rachel. HUG'S 🤗❤️. Mari'a. ❤️🤗❤️🤗❤️🤗🍅🍅🍅👍👍👍👍🍁🍁🍁🍂🍂🍂
Same time as in her Fruit Saver Steam Canner. 40 minutes for quarts. Watch video again. She adds 1 tbs bottled lemon juice at time line 18:26, before wiping jar rims.
I just put 5 pints of pasta sauce and 2 pints of salsas in my freezer this week. I got a hand crank food mill and it’s wonderful to get the skins and seeds. I really want to can some of my sauce but my stove doesn’t stay hot enough to maintain a water bath canner. Would it work for a steam canner?
I wonder if the tomato skins couldn't be lightly seasoned or salted, then dehydrated to make skin chips? About the tomato water, is it really bland? I'd maybe throw the water, skins and cores in a blender, then strain to make tomato water (for my own use, I wouldn't bother straining though), with just a pinch of salt. Would the flavor still be too bland? FYI, I love tomatoes. I eat and cook with them whole; skin, seeds, core and all. 😋
I high pressure cook my tomatoes with a little water for 15 m in an Electric Timed Insta-Pot. Dump it into a colander on top of a stock pot. Pull the peels off. You’re left with the meat to can or freeze. The liquid in the stock pot will settle. Pour off the water at the top. Next will be tomato juice. Then seeds at the bottom. The advantage is you don’t have to babysit and watch anything in the process. You do have to wait for the tomatoes to cool and liquid to settle. But that can be at your next convenience.
I use a fine mesh strainer to remove seeds for my hot sauce. I see that it can work for tomato sauce also. But that's only if you remove the skins first. I don't remove my skins, so I use the separator. And who fell on your steam canner lid? LOL
Rachel, I have to ask you, I want this steamer, so you get the commission, just want to make sure I'm buying from your link. I'm following you on Amazon, but it says Influencer content will always have the name of the program (Amazon Influencer). Am I doing it right? It doesn't say Amazon influencer, but it does say about commission, and I want you to get it. Sorry, I'm new at this, but I want to buy it from you. Thanks
Steam canner lesson I learned the hard way: 1. Don't ever use abrasive scrubbers on it 2. Use distilled water in it. (Customer service told me that when I called them after my pan had a leak on it after less than a year - they replaced it but they said they'd only replace it once because it was on me to use distilled water, though I don't remember that from the instructions.) 3. Anything over 35 minutes, use a regular water bath because over that and you'll run out of water in the pan and that will scorch it.
I think these things depend on the brand of steam canner. I’ve had mine for decades, scrubbed it with abrasive scrubbers and never used distilled water. I can’t remember if I’ve ever canned anything longer than 35 minutes. Maybe mine doesn’t let out as much water at a time.
I don’t understand tossing out all of that tomato juice? This could be a wonderful base for veggie broth that could easily be canned at the same time? I always save mine and it hurts my eyes to see that going down the drain.
I salt and can all of that tomato water to use in soups or for cooking rice.
I wonder where/how we could use that tomato water. On the compost heap? On raised or garden beds directly? Around acid-loving plants and shrubs (blueberries etc.)? It does seem to be a waste to flush it into the sewer or septic system.
I can the water and boil my pasta in it for extra tomato sweetness.
@@paulwilliams200 I water my container plants with tomato water. Also any water I use to wash produce.
@@marybk882 Nice! I thought that would work.
I think the tomato water is sweet tasting so I leave it in when making juice or sauce and just boiled it down to consistency I want.
I just want to say, "THANK YOU". I really wanted to get into preserving my harvests from my garden but I was too scared. Watching you do it like a pro and with ease gave me the confidence I needed. My husband signed us up with our local extension and we took a class. So far, I've canned 15 quarts of homemade tomato sauce from my homegrown tomatoes and I've made 8 pints of homemade blueberry syrup. So again, thank you for inspiring me to do more!
I put the frozen tomatoes in a strainer and let them thaw there. I think more water is removed that way.
I did this today. My freezer stash from the garden made 8 beautiful quarts. THANK YOU! The sauce is really perfectly thick and very few seeds. I have the skins in the dehydrator. I usually use the KitchenAid attachment to remove the skins and seeds. It's always thin and I have to cook it forever to get it half as thick as mine today.
We drink the tomato water from defrosted tomatoes- it's really refreshing and not thick like normal tomato juice from the shop. Really nice with a squeeze of lemon and a dash of tabasco with some ice
Retirement certainly agrees with you!!! You look fantastic and even slimmer than ever!
Was watching this with my dog and the second he heard your dogs he ran outside barking 😂😂😂
8:37 Thanks Todd!
I froze my tomatoes for the first time this year. I will NEVER blanch tomatoes again!
Love this!!! Thank you!!! I have 15 gallons in freezer for just this reason! :)
Mine are in the freezer waiting for me to make the sauce. Thanks for the timesaving tips!🤗
Totally agree using different variety of tomatoes! It gives them such great flavor instead of just boring Romas. 😊
Thank you Rachel, you’re still my reigning tomato canning queen. Your Spaghetti sauce recipe is on my fridge and all my family love it ♥️
Save the water and add tomato paste, roasted onion, garlic, celery, carrot and beets. Cook until heated and blend up for a good juice! Makes a great Bloody Mary.
I'm going to try this for a mock V8. Thanks for the idea. 😊
I save the water and can it. It's a light refreshing tomato juice.
Also use the water for canning beans.
I love the way you do your sauce...no extra machines to clean up. I never save the water and it cooks down so nicely. I also throw in whatever I grow for a flavorful sauce. Nice video.
A great year for tomatoes in northern Washington. I have many gallons in my freezer. I need to make some salsa and sayce go free up space for breads and apples for pies. I plan on cooking in my roaster.
This is the best tomato sauce video I have seen. I can’t wait to try all the great hacks. Thank you 😃
Rachel I just noticed your seating Bench for the Island is dual purpose 🙌
Thank you, Thank you for the tips. I am getting ready for the first time doing tomato sauce and was dreading all the steps. Mine are frozen already so good to go now. 😊
Looks easier than having to put them in boiling water to get skins off. Your sauce looks good. Great informative video.
Now this is what is called efficiency
Can you use the tomato water to make vegetable broth?
Absolutely I would! Instead of adding water, use that tomato water to the stock of veggies…it would make a perfect broth in my opinion. 😊
Yes, definitely. I've canned all the tomato water.
Yes. You can use it to in place of water in pretty much any soup-type recipe (or more).
Absolutely 💯
@@justpatty7328me too, it’s so good!
Thanks for sharing!
Great video!
You give the best tips !! Thank you
I finally have tomatoes to can and didn't know where to even begin. Thank you for this video! And kudos to Todd and the music - it's great! Also, thanks for explaining the benefits of steam canners. I have seen multiple homesteaders using them, and I didn't know why and if they were superior. Now, I understand.
I love my steam canner, thanks for the tip about the water, I always threw my in with my tomatoes.
What a time saver !!! Thank you Rachel. I love my Fruit Saver steam canner. Less water, less energy, less time. Blending different varieties we do too. Your sauce looks so delicious.
Love the idea with the strainer. I was going to try a food mill
Finally! The whole process is demystified! I used the fancy processor, but my sauce still was bitter. This makes so much more sense. Thank you!
I have read some alarming things about the composition of vintage Tupperware. While I don't know the age of that strainer it would concern me to pour the hot tomatoes through the plastic. Since I have battled several kinds of cancer I'm probably overly sensitive about such things. Anyway, I mean this comment to be helpful and not critical, so disregard it if it doesn't bring a benefit. Thank you for the many videos you make, they are both entertaining and educational.
My heart sank when you poured that tomato water out. That would make a great veggie stock or add some tomato paste for a tomato juice. Or even freeze dry it for more tomato powder.
I do not like the seeds so I strain mine and I save my tomato water and cab it to add to soups. I use a fine mesh strainer. But so pleased to see someone doing it like I do. Thank you for sharing!
We have a fall garden growing. Bet I can use the excess water there.
I do this with a large mesh strainer and it works great.
Thanks for sharing! This is my absolute fav way to do tomato sauce!!
Good job ,,that’s a great tip for the seeds as not always to I want to get out my food mill for small jons
Thank you so much for this video! Love doing some sauce.
Thank you for such an informative video! I love all your tips and tricks. Wanted to ask if you have the aluminum or stainless steel steamer? TIA
That is a beautiful sauce.
Rachel, I'm shocked that you dump the tomato water down the drain. Later on in the year, don't you add water to your stews/soups/chili/etc? That is where I use tomato water - processed separately from the tomato pulp. EDIT - I see in the older comments that many others feel the same....
Thank you for showing this. I'm new to canning and was wondering how I could do sauce without having the tool to peel/deseed the tomatoes.
That is exactly why I only can whole tomatoes now. I can make anything from whole tomatoes. It uses less Jars.
I'm so thankful you introduced me to adding the different seasonings to my sauce. It makes it so much easier! Can you tell me how you would use the Creole seasoned sauce? Isn't retirement great! I wonder how I ever got all the things done. I know one thing, I may have been a little crabby. LOL
Not Crabby, Miss Suzie 😅😅😅😅
Love the tips will definitely try this out. Only 1 question how long would you water bath can them? I don't have a steam canner currently.
water bath times are the same as steam canner times.
@@1870s Awesome thank you
If I remember the tomato you said you weren't going to grow again, it was the Black Krim (you threw one across your garden in your video).
I just did your sloppy Joe recipe - a few changes to suit the fams taste - it is a hit!
I've been reducing the tomato water in a separate pot then adding the concentrated juice back to the sauce
😊 thank you
I can or freeze the tomato juices and use for cooking,like roasts, soups etc.
I do the same, but I use rigid restaurant cambros, square in shape for extra room in the freezer. Also rigid plastics have fewer phthalates, which are used to make soft plastics, and which contribute to cancers and other endocrine disorders. I am on a personal quest to never use ziplock bags! I also just core them and cut in half, so that the skins are even easier to pull off. I do save the water, it's so flavorful for other uses.
Hi Rachel! Thank you for all you share! Tell me, what is the purpose of putting lemon juice in the tomato sauce. I haven't run across that before. Thanks!
It increases the acidity and keeps the color bright too. You can also use citric acid; these are guidelines in the Ball canning book for tomato sauce.
You can also use ph test strips to see if your tomato sauce is acidic enough, maybe you wouldn’t need the lemon juice.
Could you use the tomato water for veg broth ? 💞🌻🦋
I tansfer the frozen tomatoes to a bowl during defrost to reduce the amount of microplastics in the juice so I can resuse that for other things.
I make delicious tomato juice out of the water and all I add is lemon or lime juice. Yummy. You could also add hot sauce.
QUESTION...did you stir the lemon juice into the sauce or just place it on top? Thank you for all the wonderful content. Love watching your videos!
Just on top
Hi Rachel. Love your canning video's. Can I can and fretmy tomatoes? That is the one question I am asking and for the egg shape tomatoescanbe used into tomato 🍅 paste and can that be frozen as well? Please let me know. Tomatoes can be too expensive these days. God Bless you Rachel. HUG'S 🤗❤️. Mari'a. ❤️🤗❤️🤗❤️🤗🍅🍅🍅👍👍👍👍🍁🍁🍁🍂🍂🍂
Yes
Do you freeze dry the tomato skins? There so good to make a powder to add to dishes.
Either that or just dehydrated like we did
How long would you water bath? Or only pressure? Pressure canning still scares me 😅
Same time as in her Fruit Saver Steam Canner. 40 minutes for quarts. Watch video again. She adds 1 tbs bottled lemon juice at time line 18:26, before wiping jar rims.
@@smas3256 thank you for clarification
I just put 5 pints of pasta sauce and 2 pints of salsas in my freezer this week. I got a hand crank food mill and it’s wonderful to get the skins and seeds. I really want to can some of my sauce but my stove doesn’t stay hot enough to maintain a water bath canner. Would it work for a steam canner?
Probably, it doesn’t take as long to get the water up to boil.
I'm surprised that you pour out all of that tomato juice and do not make a v8 type of juice with it
I wonder if the tomato skins couldn't be lightly seasoned or salted, then dehydrated to make skin chips? About the tomato water, is it really bland? I'd maybe throw the water, skins and cores in a blender, then strain to make tomato water (for my own use, I wouldn't bother straining though), with just a pinch of salt. Would the flavor still be too bland? FYI, I love tomatoes. I eat and cook with them whole; skin, seeds, core and all. 😋
I high pressure cook my tomatoes with a little water for 15 m in an Electric Timed Insta-Pot. Dump it into a colander on top of a stock pot. Pull the peels off. You’re left with the meat to can or freeze. The liquid in the stock pot will settle. Pour off the water at the top. Next will be tomato juice. Then seeds at the bottom.
The advantage is you don’t have to babysit and watch anything in the process. You do have to wait for the tomatoes to cool and liquid to settle. But that can be at your next convenience.
I use a fine mesh strainer to remove seeds for my hot sauce. I see that it can work for tomato sauce also. But that's only if you remove the skins first. I don't remove my skins, so I use the separator. And who fell on your steam canner lid? LOL
I would be canning that juice you poured down the drain and use it for broth in soups.
Do u not add lemon juice to ur sauce?
❤
Do you need to add lemon juice to each jar?
Yes, 2 Tbsp per quart jar. Or you can use citric acid.
Yes if you're water bath or steam canning. If you pressure can you can omit.
That's the first thing I ask people who can tomatoes. Do you have water at the top? 20%?
Why not save that tomato water for soups?
🌸🙏🏻🙏🏻🙏🏻🌸
could have watered that into the garden
Read the canning recipe even being liquid still de-bubble. Can't tell on videos but should be note worthy.
Rachel, I have to ask you, I want this steamer, so you get the commission, just want to make sure I'm buying from your link. I'm following you on Amazon, but it says Influencer content will always have the name of the program (Amazon Influencer). Am I doing it right? It doesn't say Amazon influencer, but it does say about commission, and I want you to get it. Sorry, I'm new at this, but I want to buy it from you. Thanks
Discarding the liquid affects the acidity of the tomato sauce
Regardless tomato requires an acidifier to be added for safe waterbath canning
Black krim?
Black crimson
Steam canner lesson I learned the hard way:
1. Don't ever use abrasive scrubbers on it
2. Use distilled water in it. (Customer service told me that when I called them after my pan had a leak on it after less than a year - they replaced it but they said they'd only replace it once because it was on me to use distilled water, though I don't remember that from the instructions.)
3. Anything over 35 minutes, use a regular water bath because over that and you'll run out of water in the pan and that will scorch it.
I think these things depend on the brand of steam canner. I’ve had mine for decades, scrubbed it with abrasive scrubbers and never used distilled water. I can’t remember if I’ve ever canned anything longer than 35 minutes. Maybe mine doesn’t let out as much water at a time.
@@cynthiafisher9907 could be. Maybe I just got a defective one. I have a fruitsaver.
I don’t understand tossing out all of that tomato juice? This could be a wonderful base for veggie broth that could easily be canned at the same time? I always save mine and it hurts my eyes to see that going down the drain.