Making Simple Tomato Sauce - From Garden To Canning
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- Опубликовано: 28 авг 2024
- In this video, we'll show you how we make a simple tomato sauce from our garden to canning.
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Pete B…the most fearless man on RUclips….making tomato sauce in a white t-shirt…that is a man with no fear…lol😂😅😂
I don't think I got any sauce on that white t-shirt 😂
Hey Pete I'm a retire chef, 28 years and I love this. We made lot's of tomato sauce this year in smaller batches but you went all out. God Bless.
I’m amazed with all the knowledge and things you can do truly amazing ! Thank you 😊
Thank you 👍
How are the kitties doing? I would love to see them!
Thanks for sharing! You made it look so easy lol. I end up with red spots on my walls & ceiling 😊. Outside is a great idea.
😂
That was very interesting, thanks for making the video!
All the tomatoes you picked in the intro were SHOULDERED. This is a condition in which the tomatoes will partially ripen and they will leave a green or orange top and in the core. Try to grow a tomato that is small with a full bush to cover them. Use a high nitrogen fertilizer preferably organic like feather meal or blood meal, early in the plants life. Make sure to mulch the soil for cooling and lots of water with drip tape or something along that line. In the future look for smaller tomatoes like "Tropical" Out of Florida that resist the damage caused from heat.
I can rem. my mother canning tomatoes back in the 1950s. Used for spaghetti sauce all year!
She would put up 40 to 50 quarts with basil, oregano and garlic added and she also put up a dozen or more pint jars of chili sauce..
I can still hear those lids popping on the dining room table as they cooled and sealed.
The good old days 👍
Thanks Pete, great info and love the sauce... processing ours as well. We put up a 50%shade cloth, and wowzers we still have beautiful growth. Our garden is not near a large as your, however its 25x40, we made a make shift high tunnel and put the shade cloth over it.
Blessings ❤
Hey Pete!
We have been watching your YT videos for quite some time, thus we like what we provide. However, this one needs some input. #1 Your canning process is way behind times. I know, I used to sterilize my lids too! But that is no longer needed, nor is 'sterilizing' jars. Instead, just soap & water. The the FDA. #2 It was very nice you went & bought all that stuff to make tomato sauce, which I used to cook as well. Now times are a changing & more people use tomato paste due to more intense flavor & less runny. You cannot make tomato paste because you cannot get the temperature up high enough to cook the thick sauce, per FDA. A great way to make paste is by the stuff you just discarded....this skins! Azure even sells a powder made from just tomato skins & it is very good. Much better than the sauce! You can make paste by putting your tomatoes in the oven, 1/2 cut. Pull them out & the skin peals right off. OR, you can put them in the freezer. Again, skins come right off with the thaw. When you do this, the tomato's don't make good salsa, it's only for tomato paste.
Then we you get all your skins together, put that thru your Harvest Left (we call it 'Left" because it's made in China!
#3 When you can, you need to put your jars in the pressure canner to get the jars pre-heated prior to putting very hot tomato sauce in them. Just prior to filling each jar (doing one jar at a time), you then dump the hot water that you had in the jar while it was heating, & then fill it with your sauce.
#4 Don't just wipe the rim of the jar. Clean it will a small rag dipped in white vinegar. Then dry the rim, feeling for dents, chips in the rim. Then screw your lid on snug, not tight. Then you can put the jar back into the pressure cooker & proceed with the next jar. This step of keeping the jars hot while filling them is a very important step.
Perhaps you should join me in the "Homesteading Family.com website. Tell them Annie Cramphorn, from Chireno, Texas sent you. I'm just a student there, but I tell ya, I've learned a LOT and am bringing home a ton of great recipes. I joined ALL the classes & very glad I did. I'll be here several years before I learn it all, from dairy, to chickens & eggs, to beef, pig, garden, etc. The group would love to have a brilliant man & wife team, if you care to join us. I don't get anything out of this. Just thinking this would help you get back into the times of how we can per the FDA now. Things have changed!!!!
Where did u get that huge pot u used outside?
Sorry for the late reply, I have a link in the description under the video, I'll put it here: amzn.to/38khKyN
Hi Pete whats the best tomatoes to use for sauce
My old neighbor back when we lived in Illinois use to can all her garden vegetables. One winter she goes to Florida and stayed around a month, came home and apparently raccoons got into her house and went down her basement. She said every jar had been broken and it was just a mess. The kitchen was a total mess too. She lived about 5 acres in distance from us and I told her I never heard anything.
😯
Why do you tighten the lid so tight?
To make sure they seal properly.
I remember the first time you made tomato sauce. I think it was with this same machine, too, but I could be wrong. I remember you did it outside and the tomato skins were falling on the ground 😄. You got quite a bit of sauce out of it, though, that's great! I'm Italian, too, (half) so I know how important tomato sauce is. Do you ever make manicotti with your sauce? I love manicotti. It's a holiday must-have in my family and it's my favorite pasta dish ever. No manicotti = bummer holiday.
I would also think the acid in the tomatoes would kill any botulism spores. But don’t let the USDA police catch ya. 😂 nice tutorial. Gave me some thoughts on the process.
Howdy Pete! Man I love home made tomato sauce. The one year I was able to get the garden in, I had Roma and Amish Paste tomatoes. I took a Sunday and picked the tomatoes, juiced them with a hand crank press (hand me down from grandma), cooked it down and added sauteed onions and garlic, and boy howdy - that was the best pasta sauce I have ever tasted! Can't wait to do it again. Maybe next year... lol. Thanks for sharing 🤠
You don’t add lemon juice to your jars ?
No, just a simple sauce that you can add anything you want to it when you're ready to use it.
What part of East Texas??? Im North of Houston
Central east Texas
Those are some large tomatoes.
We had a different variety that I didn't order that must of got mixed in, but were great for tomato sauce because they had a lot of meat and very few seeds. We're saving those seeds for next year.
What is that whiteish discoloration, my tomatoes have those and they dont taste that great.