30 Minute Revolution | Optimize Your Tomato Sauce Processing Days
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- Опубликовано: 28 авг 2024
- No more blanching and shocking, no more straining pulp, no more cooking down for hours on end! Stop the madness and streamline your tomato sauce processing days!
Give me 30 mins to explain my end to end process to offer you opportunities to bulk process tomatoes for stewed tomatoes and flavored tomato sauces from a single batch process.
Link to Ball Book: amzn.to/3jwjo50
Link to Spaghetti Sauce Video: • 50 lbs of Tomatoes int...
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I core mine before I freeze them. As my tomatoes cook down I take a lot of the juice off and can that for drinking and for soups. This makes it easier to get a thicker product without the paste. Been canning for over 50 years, and warms my heart to see all you younger ladies getting into this so deeply! I have always loved preserving and sharing my knowledge with those who want to learn.
I moved to Maine 36 yrs ago, I couldn't even boil frigid water, now I love to cook all my food from scratch, I love my gardens, it makes it nice to know where all my food is coming from. I just wish I could do year round, but probably good as I always am ready for the break after the fall harvest & canning season. I'm 61yrs old now, w/ health limitations which makes me so sad & frustrated because I don't want to give it up, but I know little by little I won't be able to do all the work myself, I'm grateful my daughter is finally picking up the torch so to speak.
Instablaster...
I can't believe I never had a roaster,,,,myself also canning 40 years, and because of Rachael, now love my roaster, grow every food we eat, the lord is great and awesome t I us
Thanks for the tips about removing the core before freezing them and taking off some of the juice.... I learn so much from everyone ❤
Thank you for sharing that La Verne.
I core my tomatoes, weigh each bag and write the weight on the bag before freezing. Every step I can eliminate on canning day is time saved. LOVE the idea of adding zucchini!
Tip: we got an extra coffee grinder just for spices and peppers. And after the milling/grinding, let it sit closed for 30 mins before opening it and filling it into whatever jar you plan to keep it in.
The First time my mom made chilly powder with it and opened that up (INSIDE the kitchen) we had to flee the house for an hour. 😂
Doing it outside also helps.
Tip, add carrots instead of sugar for sweetness. I use my roaster to WB in too. Sooo easy. I also leave my skins for a deeper flavor, my immersion blender purees it and you never know it.
I core them before freezing and make a slit in the bottom. When thawing, you can just pick skins without any trouble.
I don't even do those steps and they just pop right out, cut cores now it later just prefrencec really. I think you'll find the x isn't needed though
That 1870's Homestead It depends on the variety whether you need the X or not. I froze a mixture of types this year. One of those was given to me as a chocolate cherry. It’s more of an egg size and it has a negligible core. I froze them whole because I figured the skin would crack in the freezer. It didn’t. When thawed it looked the same. The skins did not slip off on their own. Now I know and X them first.
Mrs. Emcee yes that is the only way I can get skins off. I tried for years to just blanched and skins never came off and I burned myself constantly. When I froze them this last year they fell apart and made more juice than pieces. They never looked like Rachel’s. So frustrating. I hate canning tomatoes because of the long drawn out hassle.
Missouri Girl I think it might depend on the tomatoes you have. If you have a good meaty one, Roma or beafstake, they come out great after thawing. The lesser juice the better for making sauces. I freeze the juice and use it for soups later.
That 1870's Homestead I prefer the coring before, cause there is no cutting when thawing. But yes, everyone has her own ways and that is okay 😊 (btw... love your video’s and all the info!)
You can dry and powder the tomato leftovers and use that with seasoning in milk to make soup 😊
@@MFV77 just reconstitute like you would any bullion powder. Use in soups or sauces to taste
I dehydrate the tomato skin's and make a powder . Don't waste nothing.
Rachel, you and your husband have become apart of my day. I enjoy your segments very much. Thank you.
You saved my vacation! I was over run with paste tomatoes...I took your advice and popped them in the frezzer and off to the beach we went. Now I can make multiple flavors. Thanks so much
To make your powder peppers. If you have an older blender that the blade screws of the base. The blades and bottom will screw on to a reg mouth mason jar then you can screw the jar on to your blender and make your powder.
You put up your sauce like I do.
I always add zucchini and shredded carrot in mine.
Great to stretch and add veggies for kids that don't like eating.
You can also make a base for vegetable soup that way.
Thanks for sharing. You are providing tips and bringing back important steps we forget over time.
I had a real Italian woman tell me she adds carrots for sweetness instead of sugar.
I find it’s so much more easier for me not to season any of my tomatoes before canning.
I just canned my tomatoes plain and then as I open a jar(s) I add my seasons of choice while cooking so that way, I am never tied into a specific flavor plus I never have to worry about running low or worst ran out of a specific flavor of canned tomatoes.
That allows the canner to decide on texture without considering the spices. Whole, crushed, diced, sauce is your only consideration, or do whole only.
Ruthann Jones yes
Same. Easier rotational storage too, when it's all plain. Diced, juice, sauce, crushed, paste. Done. Standard salsa is the only outlier for me because we go through it so fast. Specialty salsa gets made as desired with the plain tomato bases. I do make dry spice blends for convenience, but those stay in the spice drawer.
I do that as well! I just pop in the roaster n can. Then I season as I need!
This is what I want to do.
Maybe I'm missing other homesteaders/gardeners but YOU are the only one i found who takes tomatoes[&other] from start to finish. Seeds to canning. All steps. Its very helpful. TY
Living traditions homestead shows a bunch from start to finish also.
I've added cooked zuchinni mashed with a potato masher as a thickener for tomato sauce. Sometimes, I add mashed sweet potaotoes - not as much and mashed real good. An extra veggie in every meal.
Love watching your videos. I have been making spagjetti sauce for 40 years from a friends family recipe. All the ingredients go into the blender first skins on, in batches then pour into 2 large pots and cook down a bit and add tomato paste too. I can hide zucchini and kale and no one know they are eating it in the sauce as it is blended in. Saves several steps. I will try using a roaster in the future.
But aside from hiding it for them, we all get added nutrition! I LOVE your idea of this. I already know about zucchini. What kind of kale can you add that will not change the taste?
When you blend it with the skins on, does it leave a grittiness or strange textured to the sauce? It would be nice to use the Skins this way but I'm afraid it would have a funny texture
@@lindakrause8793 I grow curly and Dino kale. I tend to pick it on the young and smaller a size as I find it milder in flavor.
@@kriso8694 I have not found it to be gritty. When my kids were younger I would run it through a food mill to remove the seeds.
@@kriso8694 : well there is no taste!. Ppl do not realize that manufacturing tomatoes, has skins,And flies according to food & consumers guidelines can have flies, land in them,No one is killing flies,nats,flying around.And consumer's eat this. doubtfully some workers are deskinning bushels bushels of tomatoes.
These processing videos are perfect to sit down and watch with a hot cup of coffee in hand. You go Rachel. Everything looks amazing!! Much love from South Africa. xx
@@mrs.l1329 Yep! Although we don't have very cold winters so it's more of a cold summer!
Hello South Africa♡♡♡ from little old, Cub Run, KY USA
Today I used my tomato cores, skins, and seeds to make a nice tomato sauce! I hate to waste any part, so today I experimented and it worked!
I froze my tomatoes as I was getting them. But when I had 8 gal bags I defrosted them. Then warmed them in my roaster. Then I put them in my vitamix and ground up the seeds and skins. I did score the big ones before freezing them. It was so fast to make my sauces. I did the Mexican and the spaghetti sauces. Still going to try the cajun and a little of the curry recipe. Loved the mexican one. That was new to me this season. If anyone has a vitamix. It makes quick work on the tomatoes. Just only fill the vitamix container a third full with the hot tomatoes. Or you will have an explosion. Just saying.....whoops! Still have ripening tomatoes on the plants. So I have been going through the baskets of tomatoes every other day. That way I keep making batches of sauce with all the ripe ones. Happy canning all! 🍅
same! I quarter the big ones and half the small ones to help break down, but sometimes when everyone's talkin about the hassle and mess of tomato skins, I'm just over here like, ooooh I cant hear over the sound of the vitamix but it's less hassle.... (I also don't peel apples or pears for butters or sauces or w/e)
Wow. Great to know. I have a vitamix, so I may try this. So, are you leaving the skins on, but running it through the vitamix once they are cooked?
Thanks. I have a vita mix. I may try this.
I do the same in my vitamix but from fresh tomatoes as they come from my garden. I often have two pots of things on the stove to can so I don't waste space in the canner or hydro. I hate peeling tomatoes and often have no room to freeze.
Did I miss it? Where c an we find the recipes for the spice mixes?
I thaw mine on cookie sheets - the extra water can be easily drained off and result is less time boiling to thicken the sauce
I love these videos. It's my first year preserving food from my garden, so I'm super nervous. Your videos set my mind at ease. Thank you.
Don't worry
She’s one of my favourites on preserving 👍🏼
Last month I saw a woman (I keep looking for the video!) freeze her tomatoes and let them completely defrost. She poured off the juice right away and canned it as tomato juice for her husband. She also dried her skins and pulverized them to powder. Pouring off the juice right away saved a lot of cooking time in making tomato sauce.
I have a lot of frozen tomatoes in my freezer. Just waiting for more before I start a tomato project! Thank you for the videos!
I so totally agree with using all varieties of tomatoes. We enjoy the fresh, then freeze the extras and make them into sauce. I'm canning about 50 pounds tomorrow. So much better than store-bought sauce.
I am so new to canning. Gardening for years but for some reason I'm just so nervous about canning. Watching you is the best to shake my nerves. You are calm and comfortable and makes me want to can right now!! But its 9 pm so I am guessing I should wait until tomorrow. Point is, I'm so glad I found your channel!!!
Awe that's the best compliment! I just want others to know it's all ok, just get in learn the basics and build from there. My best advice is can your families favorites so you use it and it doesn't just sit there, the more value you find from the output the greater joy you'll get from the process time
Rose Red Homestead has 2 canning courses. Very reasonable price. She’s a scientist, teacher and been canning for at least 50 years. She is an amazing source, especially when you’re new to canning.
Ive picked up two roasters for $20 by watching facebook marketplace. Both of the women that sold it to me thought they would use it more than they did. I guess they weren’t canners! Both toasters came in their original box with all the paperwork. I’ve used them a lot!❤
I do the same as you with my sauce in that I use all the tomatoes not just paste tomatoes. You are right, the flavor is more complex. I do the same with applesauce and use several different varieties. Loving the processing video's!
If you use the immersion blender don't worry about removing the skins. Less work to do. That's how I do it when making my tomato soup.
Agreed! I do the same....the immersion blender is a godsend!
I will try this. My mom gave me a tone of cherry tomatoes. I'll use them for sauce then.
This is for canning though. The botulinum spore exists everywhere including, potentially, our skin. Removing the skin reduces the botulinum load in the final product.
@@ruthannjones5873 to me that is up there with sterilizing jars. I pressure can everything including high acid foods. There is zero point in sterilizing jars that are about to be sterilized both inside and out along with the food in the PC. If Im just trying to get a bunch of stuff done in a set time frame, PCing just speeds the entire process up.
I know it may sound crazy, I add pickled banana peppers to my spaghetti sauce, for some reason, i feel it really kicks the sauce to a new level.
That sounds really good. I'm more of a traditionalist so I use crushed red pepper.
I might try that this time, I have banana peppers leftover.
Trevor, great idea! I tend to do my own thing in the kitchen as well!
Greatest idea ever. Simple easy and quick none messy. I im thankful for you and your family and your knowledge. I'm 29 and im now stable enough( not moving from home to home) to start my canning journey. Your always a go to for questions I need. Thank you so much!
♡♡♡
I have heard people say they use the dehydrated skins in place of the paste as a thickener.
I just put up 15 quarts of spaghetti sauce..and i mixed tomatoes...we tested it the other night SOOO GOOD. thank you for sharing!!
Love this! My tomatoes are coming in now. I just core them and put in the freezer. My goal is tomato sauce and spaghetti sauce this year. You are so knowledgeable and a great teacher. I’ll be watching this video again when I’m ready to process mine. Thank you!
Just discovered your canning videos and am loving them! I discovered last year if I cut the ends off and cut them in half b4 I freeze them, I can drain the clear jelly off when thawed. Cuts way down on cook down time.
Making this tomorrow. I took the day off work to do this. I also work full time from home, have a homestead and can and preserve as much as I can. You are my inspiration. When I feel I can't possibly work , do chores, be a wife , maintain my huge gardens and preserve all of this harvest. Well I then see you doing it. This will be my first time making spaghetti sauce to can. First time I have enough of my own tomatoes and peppers as well! I froze my tomatoes as they came in the way you suggested. Thanks for the info and tips! So Appreciated!
You got this Michelle! ♥
This is a great idea to have “one sauce to rule them all!” 😉
Oh why didn't I think of that 🤣
This year we had bushels of tomatoes. A friend told me to core and throw into a roasting pan. 425 for 30 minutes. The skins slip off that way, too. And you get a richer flavor. And it eliminated all that excess water. I would have two roasters going in the oven at the same time. I think I'm going to do that method from now on! I do have some late-maturing tomatoes in my freezer right now that need to be processed. So on with your method :)
@@MFV77 I was left with juice in the bottom of the pan. I cooked it down into a concentrated juice and canned it.
I guess I could do that and then put the tomatoes in bags for the freezer? So I wouldn't have to can them the same day?
I use all kind of tomarles, if I don't have enogh, and use much more onions and red pepers and shreded carots to thicken the sauce and yo avoid acidity
I was too young & stupid (teenager 🙄) to pay attention when my great Grandmother & my Grandma canned, and when my great Grandfather & my Papa gardened..... So! Thank you! I know it takes extra time & effort to make the videos. You could just zip thru your day & probably get more done if you weren't videoing BUT I am SO grateful for your desire to teach & share! I have learned so much from you, been inspired to do more & am growing more & more self sufficient every day! And you & Todd are a big part of that! We have 2 in college & 1 a senior in HS so still fairly busy but I've been subtly planting the idea of homesteading into my sweet hubby's brain 😎 he helps me with small projects but I'm hoping he'll go "full send" when our girls have left the nest 🤞 So....I just wanted to express my gratitude & tell you how precious I think you are! Wish I lived closer to you 🥺 love & blessings from the mountains of NC
I loved watching the whole process. I have missed all the garden canning year, but it was a good break. Next year though, Lord willing, I’ll be canning ALL THE THINGS! :)
Thank you for this tutorial, I just canned 7 quarts of crushed tomatoes, no seasoning. I use a roaster in the oven to cook them to skin them, but this looks so much easier. I'd still have to cook them, and because I'm in a wheelchair the oven roaster is easier for me than using the one on the counter (too high). I can't wait for the next batch to try this.
Happy Preserving
You are an inspiration to me!!! I am in a wheelchair too but I would be afraid to cook even in the oven. However, I am also bedridden and very weak. But I will dream of getting better and following your lead!!! Thank you!
Oh please talk to me about being in a wheelchair and canning. I want to can so badly! I have just ordered a cart to have the height I need. How do you set up your area and lift pots to and from stove, etc.? Thanks!
Linda I hope you got to enjoy cooking/canning💚💚💚
@@lindakrause8793 I'm a 40+ years retired nurse. I wish you lived near me. I would take you into my kitchen and we would can together ❤️. I can't find anyone in my family who is interested in hanging out all day, making a mess and canning tomatoes. I love it! Thankyou Lord for letting me learn this skill in my 60s, what a blessing!
i keep thinking i should get a Nesco roaster. seems like all the homesteaders have one... have to say thanks again for these videos...i know they're work and i so appreciate your knowledge. btw, hope you feel better. blessings.
They are a great help in big batch processing!!
Newcomers rocks
Nesto products last forever
I have been wanting a roaster for a long time and location and behold that one of my neighbors gifted me hers all because she had no room for it.
Sarah. I do something similar only I use a turkey baster to pull out alot of the liquid and can that to use in soups etc. Thank you for taking the time to help us!!
Love my Sqeezo. No boiling. No pans. Just Quarter a tomato and run it through. Seperates seeds and skins. Very quick.
I did this for the first time this year! Into the kitchen aid attachment and a thick puree came out. Every time my gallon pitcher was full, I dumped it into the roaster with the spices to cook down. So much easier! I cooked up eggplant, onion, peppers and garlic and ran that through to add to the roaster. So much easier this year!!!
Smart lady! This is the first year I have had a TON of tomatoes, all kinds. I think I will do this. I've already been freezing them as they come in so that I can do a big batch.
Oh yeah, I forgot to add...the zucchini is brilliant. My sister in law stretches her sauce with pumpkin. I had NO clue it had pumpkin in it! So that's a thought as well!
Oh yes pumpkin will work for sure
Oh, thanks for sharing! I have 2 or 3 quarts of pumpkin left--that will be perfect to stretch my sauce! Would I need to do anything different for acid or is it acidic enough?
@@1870s q1¹+
Last year my first time canning tomatoes, I learned to freeze them first but to core them and score the bottoms before freezing. Your way looks a lot easier and I'm definitely going to try it this year!
I do this also, and I love how easy it is. One thing I do differently is I always cut the tomatoes in half before freezing. I have had tomatoes look perfect on the outside but when cut open its molded or rotten.
Watched your previous sauce video and it totally blew my mind! How had I not thought of using a roasting pan to make sauce in huge batches??!!! Honestly, I had stopped making sauce b/c it was such a hassle but now I am back on the pre-made sauce wagon. lol. It was a revelation. Now I've made shrimp stock and onto salsa next. Thank you!
Hooray
We would love to have you as a neighbor in Minnesota. Thank you for the blunt and brutal honesty. You and your family are special....! Love your truth telling!
Love your processing videos and tips along with it. The tomato paste tip is a winner!!
Glad to have just found you. Love your videos so far. I may try this. I have been enjoying broiling my romas. Then I let them sit to cool slightly. Skins come right off and there is a nice roasty flavor to the tomato. Then I drop them in my jars whole with basil of course. And great zucchini tip!!!
Fantastic video! We invested in our first pressure canner this year as we have only water bath canned previously. Absolutely love your suggestions! Looking forward to seeing more!
Wow, the zucchini as an addition to the tomato sauce just blows my mind. I definitely have to try it. The addition of tomato paste, is brilliant. Thank you.
I run all my tomatoes through my champion juicer, it separates all the seeds and skins. I boil/simmer the juice for one hour and then turn off the heat. Allow it to cool until the pulp separates from the water. I then strain it through a metal sieve. I get two products to can, tomato water and a thick sauce. I do add zucchini, carrots, onions, peppers to my thick sauce to make spaghetti sauce as well as different herbs like you did for mexican and such. The tomato water gets used to make rice, cook pasta, add to recipes that call for water. The skins and seeds get blended together in my vita mix and dried for powder.
Love this idea of making a base for several different sauces! And especially the tip on adding zucchini!! Thanks!
I didn't even think about freezing and doing these in the winter. Wonderful !! ❤️
I may need a nesco roaster...
And freezing the toms is a terrific tip.
I throw in all my tomatoes types for my sauces, too.
We love the pink, orange, and yellow tomatoes. We're going to grow more of those tomatoes next year to get some yellow or pink sauces.
I do take out the tomato juice, and can it separately. That "tomato water" is awesome to cook rice in, and add to soups or stews.
I didn't make tomato skin powder with my first batch of sauce this year, but I'll be able to this fall.
I love watching your canning processing videos even though I don't do any processing myself and don't really have the room I think Its great that you can prepare your garden vegetables for the winter
Your timing of this video is perfect! I’ve got about 5-6 gallon bags of tomatoes in the freezer that I need to process. Glad to know you need to thaw them out first. I may do them tomorrow so I will have to put them in the sink in the morning. I had planned on saving the skins to make powder as well. I just bought me a roaster and I can’t wait to use it. I’ve had an awesome green pepper harvest this year and I’ve been making it into powder. It will be a great way to flavor foods. You mentioned stewed tomatoes and I know green peppers are usually in them. Tomorrow may be a busy!! Oh and please video the tomato soup. Like you, tomato soup and cheese toastie. Yum! I’ve never had anything but canned tomato soup and I’m sure fresh is so much better!
I like your way of making the plain tomato sauce and then have a spice blend and add that to each jar. Think I'm going to give that a try when I do my tomato sauces. Unfortunately will not be using home grown tomatoes this year, it was a crummy tomato season for me. Oh, well maybe next year will be a better garden year for me.
I'm so sorry you had a bad tomato season. I am praying for your future crops.
I never knew extra zucchini and squash could be added to tomato sauce, but you’re the second podcaster I’ve seen do this. Seems like a healthy way to sweeten the sauce more.
Thank u so much for teaching me your knowledge.. so fun to learn something new at 63♥️
Loving it just bought some jars 32 in total now off to find a canning pot. Really going for it this year you’ve really inspired me cheers 🍻
Loved watching you, your Mom and Aunt fixing all the goodies for the party. You all make a good team! 💕
I love your idea of using a roaster.
I start with fresh tomatoes, cut them in half and put them in my Steam Juicer. The amber juice is extracted. I then put the tomatoes through a Foley Food Mill or a Chinois (Stanless Steel cone shaped Strainer/Colander) and wooden mallet. I don't have to boil off all of that juice nor worry about the sauce sticking/scorching to the bottom of the pot. The juice could be used as a vegetable stock. I had never heard of vegetable stock until a few years ago, so I gave it to our pigs.
If I was making tomato juice I added the juice back to the strained tomatoes. Everything is boiling hot, put it into hot jars, added lemon juice and into the canner.
I don't have a Roaster, but do have a Crockpot. I can use that if I want a thicker sauce. Just put the lid on and leave it partially open to allow the steam to escape.
Have a blessed day, stay safe and healthy. 👍🙏🇺🇸
I also used freeze dried onions in it unbelievable how much flavor was in that sauce
You have inspired me. I watch yall all the time. I am so excited to start jarring, just scared to start. I pray no one is home when I start in case I mess up bad. LOL
You are amazing!! Now that I am retired I can do the things I have enjoyed off and on over the years. I've watched this video several times because I like starting with a base and then ending up with different sauces for various dishes. At some point in time it would be great to see a video of using the cajun sauce in a specific recipe. As well as the other two sauces. I make a lot of chili and spaghetti dishes in the fall and throughout winter.
I often use tomato paste when making tomato sauces also. I use a trick on the cans and I just wanted to share since I've watched so many of your tomato sauce videos and you use so many paste cans. I open both sides of the can take the top off and push it through from the bottom. I hope that you try it and it helps make your process just a tiny bit easier.
a few years ago I made paste using the skins. It was a recipe I found on Pinterest. All you do is cook it in a crock pot on low for 12 to 24 hours keep watch cause it depends on how much skins you have. Then you strain the skins from the paste and dehydrate the skins that are left (which at this point the skins are super thin) so they dehydrate quick, and you can also use the dehydrated flakes and make paste by using 1:1 of flakes:water . Great video you get me motivated thanks!
I feel like commenting on all of your videos. I'm 42. Six months ago was my "mental" ah-ha moment. I have a clear path FULL of learning, and have been absorbing everything I can read and watch. (Not sure why it took so long) I don't know if I fall into the realm of crazy, but I want to be sustainable. The word sustainable is my empowering word. It feeds my desire to live well. God has opened my eyes to a path I can not steer away from. I can't wait till I get my fingers in the earth. I'm glad I found yall.
Comment away on all of them, we love it! ♥ So glad you found us
I'm doing this tomorrow. Thank you for inspiration and all your time explaining!
Very good idea, do them all at the same time, brilliant! Thanks for taking us thru the process. Ading the paste is what I do too! Oh yes Tomato Soup. I make Tuscan Tomato Soup, it's Devine!
Enjoy your videos. Glad I’ve been watching them because I learned the tomato freezing trick! I have a kitchenaid mixer and the attachment that separates the skin and seeds from the tomato juice/sauce. I take my frozen tomatoes whole and dump them in the pot (still frozen) cook them down then run through the kitchen aide. So quick and easy. I keep asking (out loud) “Rachel why don’t you have a kitchenaide?”😂. Also works great for making applesauce too. No peeling or coring just cut the apples in quarters and cook down then run through kitchenaide
Because I don't use food mills, one less step and no additional thing to clean. But if it works for you keep it up
Oh I thought it had something to do with it maybe changing the consistency for canning. I don’t can And I’m always amazed at how much you get done in a day
I make a yummy garlic roasted sauce. I cut, core, roast in oven, then vitamin the lot of it all. No peeling. Makes the sauce thicker too. And I like the roasted charred flavor. I add seasonings as I’m boiling down to thicken more. Then I can it all up!
I absolutely love this video. So much info and examples to play with! Thank you Rachel. I’ve watched this a few times. Lol
Frozen tomatoes run under the faucet will slip the skins very easy. I also core before freezing. I have been using this method for over thirty years and it's a time saver.
Nice round for the pantry , I love the big roaster ! The added spices and dish ideas are great . I have always just did stewed tomatoes but this brings much more to having on the shelf .
I started following you when I followed a link for your zucchini and pineapple, which I had fun making and cannot wait to try! I love your videos! Your instructions are easy to follow and very thorough. I plan on watching your spaghetti sauce recipe next!
That is awesome! So happy to have you with us!
Great video! I have plans to make sauce in a couple weeks. I never would have thought about simplifying the process like this.
Linda, at Linda’s Pantry, just did a video on tomato soup that looked delicious. It was simple too. 🍅🍅🍅.
I love this video. Over the years, I use it to refresh before canning tomatoes.b❤
I dont take the skins off my tomatoes I just core them and blend and cook down and can 😊 love it
Thank you for all these tips & tricks Rachel,i will for sure use them this coming yr. 2024.
thank yiu for your thorough run down and i got a lot of tips sprinkled in!
I just found your channel. Binge watching! I am amazed at the way you use zucchini as a filler. We have an abundant zucchini harvest so I’m always looking for ways to use it. And I never thought about using my toaster during the canning process. Thanks for sharing!
I just made 12 quarts of your coleslaw recipe then realized I had no pickle crisp! Going to Finnish processing them tomorrow after I go to town for supplies! 😊
Fantastic tips!!! Would never have thought of using zucchini in tomato sauce! And incredibly smart to use tomato paste instead of boiling it down for soooo much longer then necessary!! Love all your ideas for the different varieties and just love how you are batch cooking it and creating variety! Variety is the spice of life?! LOL! You are VERY inspiring and I would LOVE to watch a video of you making a homemade tomato soup recipe and canning it! Basil is one of my all time favourite spices to go with tomato, maybe a tomato basil soup?? Sorry I don’t have a recipe for it just thought I’d share for possible inspiration. Also maybe when you are creating your tomato soup you could make some vegetable or tomato juice? Just another idea of something I’d love to see. Thanks again for the freezer tip for how to easily peel tomatoes I had no clue about that and I love that you showed exactly how easy it was I would never have believed it was that easy!! Cheers! You are incredibly blessed with your summer harvest! 🇨🇦🥰🙏🏻
Next year, I’m going to core my tomatoes before I freeze them. I see that it just adds a lot more time to a very busy canning day.
I use a strawberry holler to take the stem out before freezing, that way I just peel the skin off. Goes really fast.
I freeze tomatoes, but never thought of this step. Thank you so much as it will save water, mess and time. Last year I developed eczema on my hands and this year I had to tie/prune tomatoes and couldn't wear gloves--found out I'm terribly allergic to the plants! All onions, garlic, peppers and tomatoes burn and have to wear gloves to process. It sucks!
I did use roaster last year for squash and pumpkin. Just cut them in half and roast, scoop and freeze.
This is the 2nd time i have watched this video. I laughed harder this time at you asking Todd to go grind the cayenne peppers, and he should wear goggles and a mask. lol And. yes.... i had such a great yield of my bell peppers that i was able to dice, slice and freeze beyond what we used fresh. Diced frozen bell peppers and dice frozen onions... are such a gift to have on hand for anything like sauces and stews. Extra bonus is when you know they were from your garden.
Thanks for the freezer tip, I’ve got tomatoes from two seasons ago, last season was a flop, to hot & humid so hardly had any tomatoes at all, I’ve got the same recipes marked in my ball book also to make 😊,I’m in Australia and new to canning but love it! I also want to do just plain crushed tomatoes and whole ones also.
I’ve make baked beans in tomato sauce and beetroot so far, I’ve also got a dehydrator and dehydrated mushrooms and onions, plan on doing the tomato skins also, there are just so many different things I want to do, I keep buying more jars 😂 I’m going to make baked beans in ham sauce also, salsa, etc etc etc, it’s never ending, oh and corn kernels and whole small mushrooms, etc …………….
Thank you for this! I just made 6 quarts of basil & garlic tomato sauce this weekend and I borrowed my sister in law’s food mill because that’s what the recipe said I had to do. I have about 40lbs more of tomatoes to process, so I’ll be skipping that labour intensive step and use my immersion blender instead! Eventually I would like to get the KitchenAid food mill attachment for my mixer, maybe for Christmas this year. I think that would make the process even easier since it also separates the skins! Great idea to use one base recipe and different seasonings to make multiple sauce recipes.
I got the Kitchenaid Food Mill a few weeks ago. I'm still freezing my tomatoes since I don't want to make and can sauce a couple pints at a time, but I did go ahead and mill a few pounds just to test it. It's really nice and so thorough! I got 8 cups of 'juice' from 6lbs of tomatoes. The version that comes with the meat grinder included (which is necessary for the food mill to work) was actually on sale/clearance on Amazon and the KitchenAid website for $57, normally $100.
This Pug Life That’s great! I have the meat grinder but it’s the old version and it’s not compatible with the mill so I have to purchase the new meat grinder if I want the mill. So frustrating!
Amen to the tomato soup and grilled cheese!! Love it! Also grilled cheese dipped in applesauce so so good! 😋
If you strain a bit before going into the roaster, cooking down is quicker.
Dehydrate the skins, powder and use as tomato paste to thicker further.
And yes, freezing the tomatoes makes it SO much easier!
Your tomato sauce recipe-s look delicious! Great way to make use of your time and your tomatoes!!
Great information Rachel. I’m gonna give your way a try. You made it look so easy. The different flavors at the same time is also a great idea. Thanks for the tips.~~~Kristi
Hope it helps
Love your canning /food prep videos. I know some of this is a matter of preference and household food needs, buy just wondering, wouldn't it actually be easier to just can tomatoes and then add flavor ingredients as you use them? That avoids being committed to making certain foods because they are pre-seasoned. It really only saves a few minutes as you're cooking each meal, versus adding a lot of work at a time when you are already drowning in canning!
Each family should can based on their cooking needs, Todd and I work full-time so we don't have alot of time to prepare a meal during the week, do grab and go is how we can our foods. They need to be as close to ready to use out of the jar for our needs
@@1870s not only that but the flavors are already melded.
I love the idea of adding zucchini! Awesome video. Thank you!! ❤
This is my alltime favorite video of yours! All of the menu videos run a close second. You seriously ought to do a video on how you stay so trim. As a 52 year old mom of seven I need to know all! 😂
Super helpful! This is awesome. Thank you!!