Canning Tomato Sauce - 52 Weeks of Canning
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- Опубликовано: 13 сен 2024
- #projectpantry #52weeksofcanning #suttonsdaze #canninglife
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I so agree with you about not wasting the time we have. I am 64 years old and have always wanted to live in the country. I have looked at homes in the mountains all my life. Always wanted to can and grow my own things. It never happened. Too many circumstances in life got in the way. But this year with all that has happened I made a commitment to myself to change a few things. Even though I am living in the city in a condominium, I am canning food. I’ve learned how to dehydrate, to pressure can, to water bath can, to make sourdough bread, to make come Kombucha, to make yogurt and ferments, etc. I had to give up my community garden a year or so back. But I get as much healthy food as I can and I am living as much of the life I wanted to live as I possibly can. We do not have time to waste. And I will look forward not back. And I will savor every moment that I have.
I'm the same age and we're living in the country. I love to canning
I made the change 3 years ago, when I was your age, 64. It is never too late, and every season my gardening improves, and my confidence in my canning and preserving grows. Despite severe arthritis, I still manage to preserve something every day, and make smaller batches. Today I made spahhetti sauce, 6 pints, and 4 pints confit cherry tomatoes, and 2kg of dehydrated leeks. Tomorrow I will preserve 6 pints of mango and tomato salsa.
Kathy, God Bless you! I too have no place to have a garden. But, what I do have is the best German Baptist farmers market opened all year round. So, I buy produce in bulk. I’ve been criticized for this. But, I don’t care. Their prices are reasonable considering they do all the work growing. And canning your own food is still 1000% better than store bought. After Covid, and supply chain issues, and the quality of grocery store products. I’ll never be beholden to that again. To me, in the last day 10 years something has changed in the food chain. Food just tastes different to me. But, my home canned food is delicious. 💜
@@Madcaps7615 I agree. I would much prefer to get my food from a local grower like you do. Because the stores have produce from tired overused fields. Never left fallow or rotated with different crops. Just fertilized to death with synthetic fertilizers, and sprayed with chemicals. 1/5 th the nutrition it had in the 20s. It looks big and beautiful but it has no value. We can only do what we can. But never give up trying to do the best for ourselves and our families.
I also strain out seeds. Then I pour it in half gallon mason jars and put in the fridge over night. The water rises to the top and I can pour it off before canning. I bought a food mill (stainless steel) on Amazon last year after watching this video. I do LOVE it for this!
Pressure canning homemade Sunday gravy today!
This is an easier way. Thanks for sharing yiur technique. Thanks for being a rebel! 😂
I am pulling all my tomatoes out of freezer + starting today.
But remove seeds after. we pressure cook the sauce to deepen the flavor and not use any sugar or acids.
Thank god for my kitchen aid
Think I would stop growing tomatoes if I didn't have that attachment.Seriously the best thing ever invented in the tomato processing world.My food mill has been hanging in the shed for the last 10 years.
LOL...I was thinking much the same thing but if my Vitamix ever bites it I'm glad to have seen how to process tomatoes the manual way.
You are so right about enjoying the things that we do. Everyone seems to be in a hurry to get somewhere, to do nothing. We miss so much of life being in a hurry. 🤗
When I was 13, my great grandmother came to stay with us for the summer. She brought an identical strainer and wooden pestle with her and made jelly out of every fruit she could get her hands on. Mama only made jam, so this was quite a treat! With 5 of us kids, Mama put jam up in the old giant Adams Old Fashioned Peanut Butter jars. Three batches of jam filled 2 jars, which were then topped with paraffin. Those were the days! Oh, I should add, after Grandma strained the fruit, she hung it in a jelly bag to make a more translucent jelly.
I actually picked up a food mill just like that over the summer at a yard sale- for free! I'm glad I'm not the only one who likes them.
I have my Grandma’s food mill, so I taught my grandsons how to make applesauce with it! They thought it was great fun because they got to DO something, not just sit and wait!!
I think it gives you the benefit to dehydrate the pulp for tomato powder.
Oh my goodness, that’s how I did it married 60 years that’s how I was taught with the food mill. Mine has many years on it Leisa. I didn’t think they used that any more. It’s still in my basement. Just wonderful my friend. You know Leisa you’ve have stopped to smell the roses by what you explained. Life is too short. See I learned the Old fashioned way, never heard of citric acid. Even if I did,it was not their way. Oh well, that’s why I can’t grow to know a lot of things that others do. Married young, raised 3 sons we grateful and grandchildren. We should enjoy our preserving for our family.👍👍🍅🍅🍅❤️❤️❤️🥰
Technically it’s a chinois, I use one for tomatoes, as well as used one to make all of my daughter’s food when she was a baby, never had one jar of processed “baby food” Also works great for mashed potatoes, squash, applesauce, etc.
Also works great to make seedless blackberry jam. Love mine.
So funny, My daughter just graduated from Pataserie school & asked me to buy her this for her Birthday. She wpuld never think to use the one I have from 60 years ago.
Great idea to use roaster to cook down - had not thought of that. I have a nutribullet RX and I use it to completely juice ALL of the tomatoes, seeds and all.
Loved the 30 day plan - lots to think about and some new channels to watch. TY all for the work and the attention to details.
enjoyment and satisfaction is my motto so I know and love playing in my kitchen it is never a chore I get sick of
My favorite vegetable to can is tomatoes, I think because they are so versatile. I have a Victorio Food Mill which is a wonderful and use that in processing my tomato sauce. I also use the oven roaster to make my sauce doing the same thing you did letting it cook slow and low over night. I will be doing sugar pumpkins this weekend, but I won't be canning them - I will measure out two cups of puree and freeze it for future pumpkin pies, pumpkin bread, pumpkin scones. . .
Hey Leisa as I was in the kitchen dehydrating like a fool: eggplant peppers celery spinach carrots string beans blah blah blah I was thinking of you and the latest thing I'm doing is I'm making sure I have everything for my holidays, my holiday dinner menus, cranberry sauce, stuffing... and I'm dehydrating a lot of extra celery in case things go bad with the election and we may not feel safe going shopping. What is stuffing without celery in it? I'm making a list of everything that I need to prepare for Thanksgiving and Christmas. So I'm doing special HOLIDAY PREPS. I thought that would be a great topic for you. You might have already said it. This might be your idea. I don't know. Love you to pieces! Blessings always, Alli 😊💗
I use my jack la lane juicer skins and seeds are gone and just simmer the broth I could not live without my juicer I bought for 8.00 at good will
I used a small centrifugal juicer for all the random smaller tomatoes from my garden that we didn't manage to eat, from cherry up to "saladette" size. It worked great, and I got it for free about 20 years ago. I think it's too small for a full canner load, but probably a larger juicer would be great.
what a great idea!!!!!!!!!!!! Thankyou for that!!
That is some beautiful sauce, Leisa! This is how I learned to can tomato sauce from my mother. I have a different food mill (the Foley food mill by Mirro). I've tried some of the new-fangled ones, but haven't liked any of them. I have been thinking of getting one like this. Last year, I did it the rebel canning way that you said you do yours, and I liked that, too. Last week, I made a batch of Mrs. Wages salsa, where I blanched and peeled the tomatoes. It was so good, and I dehydrated the skins and made them into tomato powder. Sure will enjoy all of it over the winter!
I seriously love your videos Leisa...thankyou for being real.
I love that you didn’t peel the tomatoes. I love canning tomatoes but peeling is back breaking work. Thanks for your methods. I’m off to the farmer’s market. ❤️
Beautiful sauce Leisa
Wow! Blast from the past! I did that in 7th grade home ec! 50 years ago.
I use a strainer 2 different sizes holes it will do the same it just takes a little longer but so worth doing, when you don't have a food mill.
I start out with making Passata that is a basic sauce no seasonings straight tomatoes any tomatoes you can get your hands on or grow. Small batches work the best for me so I don't slave over a hot stove on hot days,
I use a wooden spoon to help push the sauce through the larger size strainer first to remove the skins, when I have got all the skins out I will then repeat the process with a smaller strainer I only use this method, I don't have a mill so this method works well for me, then i will place the pulp back onto the stove bring back to the boil and reduce a little more while i get my jars ready for canning then i will put the pulp into sterilized jars and water bath can.
Then when its winter time or cooler weather i will open the jars as many as I like then place on the stove bring back to the boil and reduce the sauce down even more, then I would add seasonings for my sauce.
( To remove the seeds this is optional) use a fine cheese cloth or a jelly bag and enjoy :)
In summer its to hot to slow cook all day so I make small batches and finish off my sauce in the cooler weather it makes an amazing sauce and the taste so much better with the love I put into it.
I know on hot days I get very tired and I rush my sauces now I do not and I am much happier to make sauces before I found it a chore and less enjoyable but now after many attempts I found small batches to be the best well for me its the best I am not spending all day or several days processing big batches of tomatoes on my own in hot weather. I hope this helps :)
Aaah.... a food mill. Delightful. Thank you for taking the time to share.
That is its fascinating I have never seen that done before I got a electric that takes seed in all out and the skins out of it. But I have never seen that and I never seen my mom do that or her mother if they did I don't remember it but that is so fascinating. Thanks a bunch I sure appreciate that. Hope you have a wonderful and a very blessed rest of the week God bless you for these videos
A friend found one of those food mills at a garage sale for me. I’ve got yellow and red tomatoes in the freezer to take out and make into sauce this weekend.
Beautiful!🤗 I Love Tomatoes, any time and any way.
I just love you, Lady!! You teach such awesome time saving methods! ❤️
What a nice video you made! I learned a lot! Thank you so much! :)
Thank you, glad to know a half bushel makes about a canner load! I just finished cutting up a bushel of tomatoes not having any idea how many quarts I'm likely to get. I didn't imagine that convenient bulk shopping might result in convenient canning also, but I guess it's my lucky day!
Great video, I have just “canned” my first two jars of Roma tomatoes 🍅, and have water bathed them/bottled them. I used a Mouli hand machine that I brought home from Portugal a few years ago. Worked a treat. Thanks for sharing 👍😎 🇬🇧
Appreciate your time showing the process. Was enjoyable to watch.
Glad you enjoyed it!
Love the food mills. My grandma had them. My brother was nice enough to give me one. As he hated using it.
Yup , referenced your video today . Thanks for the reminder. Doing Quarts so adding a 1 tsp. Per jar. The citric acid powder. I used to do lemon but want to try the powder. I do understand the taste. 👍 So looking forward to trying this.
Your tomato sauce is beautiful! I found one of these food mills today at an estate sale! I'm so happy, it was in great condition and I've already cleaned it up and used it for the apples I cooked down for applesauce.
I’m so tired of maters 😱 I’ve put away over 100 pints of them, along with salsa and paste. It is satisfying to know they are waiting on me!!
Work now, eat later :-)
So fun to watch you! You put a great spin on a laborious task. Thank you!
Glad you enjoyed it!
no tomato this year, every one i know that grew them didnt have enough for them selves so maybe next year great video
I was searching for an alternative method for canning tomatoes & there you were!!!! Thank you so much! Love your channel!❤️
You are so welcome!
I do it the same way except I actually get rid of some of the water/juice before I blend it. I have a juicer that goes on my kitchen aid that works wonderful to get out the skins and seeds
😱😱😱that’s the mill I need-I’ve tried a couple and they were useless- 🙏🏻I find one -gotta keep my eye out for more yard sales!
I have one of those food mills. I love mine!
i love the mill u have
Your sauce looks amazing. I just did 2 bushels of Roma's, blanch, peel, cook and use the hand blender. My mother in law found her leg stand food mill so I can do the half bushel of San marzanos from my garden.. I can't wait to try it out now. Thank you for doing your tomatoes so we can learn this way.
That is such a awesome device!!!!
Leisa you should look into the attachment for your Kitchen aid . It separates seeds and skin . You just pop the tomatoes in and pure sauce comes out . It makes life in tomato season so much easier. You can still dehydrate the seeds and skin . Your sauce however looks delish.
My friend...... i have so many ways to process tomatoes that I have no excuse for not having a ton of them on my shelf......lol I'm trying to cut down on the gadgets and you're enabling me!! ((hugs))
@@SuttonsDaze See if you got the attachment for the kitchen aid you could get rid of all the other gadgets . ( lol ) I'm helping. Giant hug back at ya .
Beautiful job Leisa! Those jars of tomato sauce are gorgeous. I'm hoping next year to have lots of tomato plants. I just got back home in SW Louisiana at end of may & just couldn't manage tomatoes this year.
That is a chinois. Pronounced in the french style sheen-wah. You have a mighty fancy tool there! And the holder upper thing too!👍
Oh! And the pounder inner! Dang. Pretty jealous
Wow , you made that look easy. Thank you 🍅💜
i just done a batch of slow cooker apple/ rhubarb butter i got 71/2 pints out of this batch, took me a full 12 hours to cook and can it! great video
I wish i could grow rhubarb here in New Mexico It's one of my favorite.
@@michelesalazar2045 i grew it as an annual when i lived in roswell, i started them from seed in the house and trans-planted them out in september by march they were done and i pulled them so i could plant my regular garden, tomatoes, chilis, greens summer squash and winter squash, beets , muskmelon/honey dew melon,and other veggies
@@yoopermann7942 did u plant in ground and how did u take care of them in the winter
@@michelesalazar2045 i planted them in a raised bed right out side the back door, and when the temps started to drop i put a low tunnel over them and watered with a water can i kept in the utilitie room, they were planted on the east side of the house so they got sun all morning till about 1 or 2 p.m... hope this helps
@@yoopermann7942 Thanks for the info Where did u find the seeds. 2years ago I bought a rhubarb root at a nursery and it never grew. If I buy a plant can I plant it in the spring? I noticed u said u planted in September why
Beautiful!!!!!
I've had a Victorio food mill for years have you used one. By the way I learned on the same funnel shaped one you have.
Thanks so much for the video! I bought one of these strainers several years ago and didn't really know what it was for, because it didn't come with the wooden grinder thing. I picked it up at a thrift store for $3 and put it under my cabinet in the kitchen and was about to get rid of it 2 days ago. I thought it was meant to put an sterno or something under or for draining pasta lol. I decided to look up with this doohickey really was an saw that I was going to need it for canning. I have all the stuff I need for canning, but still scared to take that plunge, in case I blow something up trying to pressure can.
Great video!! Thank you so much.. learned a lot!
Beautiful sauce 🥰
Looks like something to do while watching MNL!!! LOL ... actually it's good practice for how to do it if you've lost power. And it's PORTABLE, so you don't have to do it just in the kitchen, you could do it on the porch if the house is too hot or near the wood stove if the house is too cold - personally I would have had one of the kids do it while practicing their spelling words or math basics.
that looked yummy xxx
I love the food mill. I bought one at a thrift store for $2, but misplaced one of the feet. It's in my closet, so I'll find it before mater canning time.
My grandma used to blanch, slip skin, she'd dice them up or crush them, jar them up. She only did dices or crushed and juice. She said because she never what she was going to do with them later.
Looks yummy!
Have my tomatoes in the pot!!
Wow! We have my hubby’s grandmother’s strainer but no rack! 😫 need to look around 🧐
My goal is to have 52 quarts of crushed tomatoes...I have 41 so will be getting another bushel which will give me more than my goal. To take a break though, I did 7 pints of chunky spiced applesauce today. Love your videos! ♥️👍😎🙏🇺🇸
Sounds great!
Beautiful sauce Leisa. Did you also add salt to each jar? And yes, there is something to be said for slowing down.
Leisa you've been a busy lady lately
I wish I could find one of those stand up food mills like you have, my Mother had one just like it--can't find one now.
You might try looking at restaurant supply stores in your area or online. Good luck!
Lehmans catalog?
I thought of another one.. garage sales and estate sales. But Lehman's is another good resource
Hi. Great video. Can you show the dehydration process to make tomato powder.
I didn't dehydrate the pulp but if I get more maters I will :-)
That was a lot of work but they looked beautiful out of the canner!
This video is right on time! I’m planning to do pasta sauce for the first time this weekend. Thanks for sharing.
Leisa, 3 questions) this video has got me canning about half of my frozen tomatoes. I have them thawed (in oven at 200), used stick blender and Vitamix. Getting ready to cook, jar and can (or could I do a basically cold pack)? Next question, my Ball Citric Acid is past date, (May, 2019). Can I use it and why don’t they sell smaller containers? Debating whether to waterbath or pressure can. Is there a difference in time for WB vs PC? Thank you so much. Your videos and Canuary have really got me inspired, except I am still not confident.
Citric acid should be fine. Check out the ncfhfp for times on both processes.
I use an ancient foley food mill and do the same.
Love the Sive, I’m had one over 40 years, this year I’ve had 4-5 jars blow center off, I Pc each time, I’ve been canning over 50 years but never had centers blow off, a jar broke now & then, Each time has been ball centers, used out of different boxes, any idea?
QUESTION?????? If a pressure canning recipe calls for tomato sauce, is it SAFE to use store bought tomato sauce if you don't have any canned?????????? Thanks for all you do.
Yes, absolutely
Thank you for another quick response@@SuttonsDaze
I donated a food mill just like that 5 years ago before I started canning.....I'm sick about it lol
amzn.to/3c8GGve
So is it okay to use Roma tomatoes, dice them with the Vidalia chopper, and use them in a spaghetti sauce recipe to can-and NOT put the tomatoes through a mill?? I planned to use an immersion blender with them. Thanks!!
Looks beautiful and we are still learning by the adventures you go through at your home! Ok, I am really interested in trying tomato powder. Would I put the skins and seeds into a food processor or ninja (when I get one) if I didn't want the seeds or is that taken care of in the process of making the powder? I think i just answered myself lol. As we age sometimes we are no longer allowed the luxury of seeds.
I would take that pulp, seeds and all, and dehydrate. Then ninja or what ever them into a powder once dry.
Love it. I dont have a food mill. I'm trying to figurr out how I'm going to turn all these tomatoes into sauce
Do you have a high power blender of any kind? If so, they will liquify everything. OR You could use a good strainer and a pot.
@@marthaadams8326 I'm probably going to use my ninja. I dehydrate the skins for powder. My kids don't like when I leave seeds in the sauce so that should do the trick.
Cordelia0704 you could use a screen strainer and a wooden spoon
@@daleharness7748 i could but i have a bum shoulder so i would have to get someone else to do it for me.
would you dehydrate the leftover pulp and make it into tomato powder to use in soups and stews
Absolutely!
Could you use a food strainer instead
I roasted a bushel of tomatoes 🍅 and water bath them 13 pints and 2 quarts
What did you have to pay for the Romas? Around here they are 99 a lb would love to put up some sauce. Looks like fun
Can you please recommend or show the make of acidic acid you use. Its confusing on amazon
Why did I never think of putting my pan in the sink when I did that? I am using my mother's food mill, but her stand just has the 3 legs, not the cross pieces, so I have to lay something between the stand and my pan.
That a chinois strainer not a food mill. A food mill has a a crank handle on the top.
Could I thicken the cooked and milled tomato with a can of commercial tomato sauce?
Yes
Salsa day here.
I use my grams..the exact same thing...I don't want seeds or skins..its all in the process
Are the jars, tomatoes, and water in the canner just room temperature?
If you are pressure canning, instead of water bath where the acidity is important, why do you still have to add additional acid?
Question for you, I used 2 Tlb of lemon juice in a quart, was that too much?
What did the approved recipe call for?
@@SuttonsDaze I just went by what someone told me to put, I didn’t really have a recipe per say.
Just wondering can you use the small cherry tomatoes and the smaller ones also how much citric acid for a quart
Yes, any tomatoes and 1 tsp for a quart
Is time the only issue that makes you prefer pressure canning over water bath?
It takes much less water, too.
Hmmm you know iv never used citric acid or lemon juice and never had a problem
Your kitchen, your risk :-)
@@SuttonsDaze
No offense
It's just we been doing it like that for many years and never had any go bad. But then ours only keep to the following season. And we don't even water bath we get the sauce or the tomatoes boiling and but in clean sterile jars cap off and that's it. They keep to following season
Is a roaster like you have essentially a slow cooker? I have a slow cooker and have been debating on getting a roaster like this because of space constraints.
A slow cooker usually has two - three settings. Low, Med, High.
A roaster has temperatures and is much larger. This one is a 22 quart. I cook our Thanksgiving turkey in it.
I love these big roasters to cook large batches of okra also. Plus you can use the roasters to bake cakes, breads,etc besides turkeys, chickens,roasts.
If you don't want to heat your oven. We used ours when camping in our 5th Wheeler...we'd put it outside on a table & not heat up the camper.
After cooking the tomatoes down if you didn't put them through the food mill wouldn't you just can them as crushed tomatoes?
Hello Lisa , I’m new to canning and I was wondering how do you can pasta noodles. I would like to put sausage and noodles in the jar for my daughter. Please advise
Thank you 😊
Hi Marcella,
There is no approved method of home canning for pasta
Suttons Daze Okay ,Thank You
Trying to make dinners in a jar.
Yesterday I started making my tomato sauce. I started it later in the afternoon and ran out of time to finish it. Today I want to finish canning the sauce. Do I have to heat the sauce, jars, and canner back up or can I start with cold jars, sauce and canner and bring everything up to temp that way before processing?
You can start cold
Ms. Leisa where do I get citric acid? Years ago when I canned tomatoes we didn’t use citric acid but it makes absolute sense
You can find it here for a good price. amzn.to/3yO7tIa
I recently canned 20 jars of tomatoes but I forgot to add the lemon juice, does it matter? Is the shelf life reduced?
They are considered not safe