3 Tips for the Perfect Tomato Sauce | Canning 101

[@ecocentrichomestead6783]

I put the frozen tomatoes in a strainer and let them thaw there. I think more water is removed that way.

[@billierichter1379]

I salt and can all of that tomato water to use in soups or for cooking rice.

[@paulwilliams200]

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.

[@brendacarroll498]

I can the water and boil my pasta in it for extra tomato sweetness.

[@marybk882]

​@@paulwilliams200 I water my container plants with tomato water. Also any water I use to wash produce.

[@paulwilliams200]

@@marybk882 Nice! I thought that would work.

[@candacebradley7335]

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.

[@Junkinsally]

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.

[@justpatty7328]

I'm going to try this for a mock V8. Thanks for the idea. 😊

[@andreaspiegel4654]

I save the water and can it. It's a light refreshing tomato juice.

[@kaylenerinehart2455]

Mine are in the freezer waiting for me to make the sauce. Thanks for the timesaving tips!🤗

[@tristinchristenson6349]

That is exactly why I only can whole tomatoes now. I can make anything from whole tomatoes. It uses less Jars.

[@traci6728]

I'm surprised that you pour out all of that tomato juice and do not make a v8 type of juice with it

[@cynthiawagner5134]

Can you use the tomato water to make vegetable broth?

[@highgroundhomestead]

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. 😊

[@justpatty7328]

Yes, definitely. I've canned all the tomato water.

[@ronnielee33]

Yes. You can use it to in place of water in pretty much any soup-type recipe (or more).

[@ranaeebonella2655]

Absolutely 💯

[@ranaeebonella2655]

@@justpatty7328me too, it’s so good!

[@auntrowdy]

8:37 Thanks Todd! I froze my tomatoes for the first time this year. I will NEVER blanch tomatoes again!

[@junewrogg6137]

Love this!!! Thank you!!! I have 15 gallons in freezer for just this reason! :)

[@anounimouse]

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....

[@heatherstcyr3685]

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!

[@DianaGunderson-d4c]

You give the best tips !! Thank you

[@karenmurray5970]

Looks easier than having to put them in boiling water to get skins off. Your sauce looks good. Great informative video.

[@AdamChenevert]

I've been reducing the tomato water in a separate pot then adding the concentrated juice back to the sauce

[@joycekatende2928]

Now this is what is called efficiency

[@dianamallory8535]

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!

[@smas3256]

We have a fall garden growing. Bet I can use the excess water there.

[@sheilaimhof7915]

Totally agree using different variety of tomatoes! It gives them such great flavor instead of just boring Romas. 😊

[@SHARPiiE]

Was watching this with my dog and the second he heard your dogs he ran outside barking 😂😂😂

[@mariagarcia-po6kl]

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. ❤️🤗❤️🤗❤️🤗🍅🍅🍅👍👍👍👍🍁🍁🍁🍂🍂🍂

[@Constance-m5k]

Why not save that tomato water for soups?

[@dominiquenunes7389]

How long would you water bath? Or only pressure? Pressure canning still scares me 😅

[@smas3256]

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.

[@dominiquenunes7389]

@@smas3256 thank you for clarification

[@tammyjocooke-ov1nw]

Retirement certainly agrees with you!!! You look fantastic and even slimmer than ever!

[@ALPHAJACK78]

Thank you so much for this video! Love doing some sauce.

[@tanyamosher9056]

Thanks for sharing! This is my absolute fav way to do tomato sauce!!

[@pasinteriors]

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).

[@KellySandra716]

could have watered that into the garden

[@smas3256]

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.

[@heatherfisk9670]

I do this with a large mesh strainer and it works great.

[@ranaeebonella2655]

I can or freeze the tomato juices and use for cooking,like roasts, soups etc.

[@cherylh8924]

I love my steam canner, thanks for the tip about the water, I always threw my in with my tomatoes.

[@mariemasters1728]

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.

[@suewhalen3919]

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!

[@yvonnedaleo4486]

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. 😊

[@brianczuhai8909]

That's the first thing I ask people who can tomatoes. Do you have water at the top? 20%?

[@VagabondAnne]

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.

[@janetbrowning6602]

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.

[@kaesmomFitz]

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.

[@thisnthatcormak]

Love the idea with the strainer. I was going to try a food mill

[@erins2473]

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.

[@nancypeplau9747]

I would be canning that juice you poured down the drain and use it for broth in soups.

[@brianczuhai8909]

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.

[@tracyprice2814]

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.

[@aloras405]

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?

[@andrewhammill6148]

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

[@ThatKraZeeKanuck]

I just did your sloppy Joe recipe - a few changes to suit the fams taste - it is a hit!

[@valjalava1951]

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

[@daniellecomeau2996]

That is a beautiful sauce.

[@bettymahoney8371]

😊 thank you

[@pammohler3253]

🌸🙏🏻🙏🏻🙏🏻🌸

[@suebaer1445]

Discarding the liquid affects the acidity of the tomato sauce

[@1870s]

Regardless tomato requires an acidifier to be added for safe waterbath canning

[@marilynjohnson1432]

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!

[@1870s]

Just on top

[@user-xh1qr8oe1g]

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!

[@highgroundhomestead]

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.

[@suzie2080]

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

[@kimberleyjane2338]

Not Crabby, Miss Suzie 😅😅😅😅

[@shirleykunard9763]

Do you freeze dry the tomato skins? There so good to make a powder to add to dishes.

[@1870s]

Either that or just dehydrated like we did

[@catherinezornischenko-pr-bn9wo]

Black krim?

[@1870s]

Black crimson

[@mirjammclachlan2308]

Do you need to add lemon juice to each jar?

[@justpatty7328]

Yes, 2 Tbsp per quart jar. Or you can use citric acid.

[@1870s]

Yes if you're water bath or steam canning. If you pressure can you can omit.

[@mariabeaulieu3732]

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.

[@ashleyashcraft1754]

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.