SIMPLE TOMATO SAUCE, CANNING AND STORING
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- Опубликовано: 28 авг 2024
- This is a basic tomato sauce that I make to store on my pantry shelf for later use. This recipe was taken from the Blue Ball Canning Book (2001). I used the water bath canning process. Easy and simple.
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Intro Credit / jperdomo_media
What a wonderful video. Thank you so much. 😀👍
Thank you.
Thanks I am doing my first batch of tomato sauce.!
👍👍👍
I loved your video. You're from New England & so am I.
Welcome! Glad to see fellow New Englanders on my channel 😉
About to try this today! Thanks
Best wishes!
One last question :D When I remove the ring the seal is tight, the dent is down, but there was a little sauce inside the ring that must have come out when the jar was in the boiling water. I noticed a little on the towel when I took them out of the water as well. If I just wipe that off it should be fine correct?
Correct. Did you leave any space on the top of the jar when filling the jars?
@@lulishomestead6767 1/2" measured with the stick
Where would I store mason jars with sauce. Freezer fridge or cabinet. I’m making sauce today
@@gsxrsquidstore in a cabinet or pantry. If you have a basement or cellar that would work.
Hiii! Can I use vinegar instead of lemon juice? Thanks for your amazing video
Vinegar is much stronger than lemon. I don't know how to not make too acidic
I guess with the price of spaghetti sauce I will be doing this with tomatoes….I am also in New England I live on NH Seacoast.
Hello neighbor
do you tighten the lid before the water bath? If you do, when it cools down is there enough vacuum in the jar to hold the lid in place if you remove the ring?
Great question. I tighten my lids finger tight. As the begin to cool off you'll hear pinging sound and the lids will have inverted look, that means they have sealed. I leave the rings on for about 24 hours and then remove them. If they have sealed there will be enough vacuum to hold them. The new instructions for the lids (Ball's) say they are good for 18 months. But I can tell you my canning stays on the shelf much longer than that.
Love your opening video. You have made a blessed life with abundance. I am working on the same.
Thank you
Why does it require lemon juice? Wouldn’t that make the sauce more acidic? Also, what machine do you have for separating sauce from skins and seeds? Thank you
The mashing is an old attachment to the kitchen aid mixer. I am adding lemon juice to make it more acidity for the canning safety
Does adding the lemon juice or citric acid effect the taste of the tomato sauce? Can you taste the lemon juice in the sauce?
No, you can not taste it. I prefer lemon juice.
Do you ever get some separation at the top or the bottom of your jars?
I know what you mean. I cook it long enough to evaporate that liquid and get my sauce thicker. Cook without a cover
What is the second attachment for your kitchen aide called?
thanks for the video! :) looks delicious
Thank you. I purchased it a few years back. The box doesn't give a full name. "KitchenAid stand Mixer attachment. Fruit/vegetable strainer part" Sorry it didn't really have a name.
Another silly question :D If the boiling water level no longer covers the lid at the end of the cycle but all of the jar is immersed, is it good or does it have to be done over?
Did the water boil out? I keep the heat level on medium high and covered.
I think it will be fine. In other countries they don't cover with boiling water during processing.
@@lulishomestead6767 I thought it might but it didn't. I have a large burner and on lowest setting it keeps the pot boiling but not too hard. Sitting on the counter and I heard the lids click as the vacuum sucked the middle down. Next month will get a pressure canner and start doing other foods.
Yay!!! Good job!
Do you cook it for 45 mins with the top tightly closed?
I keep the cover off, so extra liquid will evaporate.
Why don’t you put the citric acid in the pan before you place the sauce in the jars ?
How long will that sauce last ? And do you have to put in the fridge after ?
They should last a year or so and are shelf stable!
It’s not plain sauce when you add ingredients 😳
What is the average shelf life?
I keep it for about 2 years, sometimes 2.5 years
45 minutes?!?!?!?
3rd commandment do not take the Lord's name in vain. Nice video