Canning Pizza Sauce FAST

[@ShanahIgriega]

Thank you for the step by step and all the info. I’ve had a water bath and pressure cooker sitting in the boxes because I’ve been so worried about doing it wrong. I would love to have someone in person with experience walk me through the process of both but I’ve been watching all your videos and few other ladies and I’m feeling a lot more comfortable in just trying.

[@foodprepguide]

I remember feeling that way, too! Now, it’s second nature. You’ll get to that point soon enough. ❤️ Since you mentioned you were brand new, and you mentioned that you have a “pressure cooker,” I just want to make sure you know that a pressure cooker is not the same as a pressure canner. You can’t pressure can in a pressure cooker. Just wanted to make sure you knew. ❤️

[@ShanahIgriega]

@@foodprepguide right and thanks for that, it was a typo and I have all three, the Presto Pressure Canner, water bath canner, & pressure cooker.

[@foodprepguide]

Oh good, sounds like you’re off to the races! 🙂 🏃‍♀️

[@susanpumphrey354]

Early in our marriage we would get home canned food from my MIL, and she always left the rings on her jars. I didn't know any better at the time so I left them on there. There were SO many times that the ring would get rusty on the inside and it was a huge battle to get it off without breaking the jar. So glad I know now to remove the rings for storage! (By the way, the vinegar in the water tip works, but it also tends to cause the rings to corrode, so IMO it's better to just clean the lids off before storage rather than have to toss rings after just a few uses because they got too corroded to seal well.)

[@foodprepguide]

Thanks for the tip!

[@debbielaney5097]

I agree with you about the Ball lids vs. the For Jars lids. Ball has really gone down in quality.

[@monnanugent8168]

Thank you! Finally someone who shows making the pizza sauce from tomato sauce and not just re-canning pizza sauce. If I could make a suggestion? You show the, what I call the clink and clunk test, where you tap the jar to get the clink sound to show its sealed but most canners have no clue what it sounds like when it doesn't seal. I'm not trying to tell you how to run your channel just making a suggestion so I hope I don't offend you. If you take a sealed jar of liquid and then a jar that has just liquid in it with no seal and tap both of them then newer canners would know that the sealed jars have the clink and what it sounds like and the unsealed jar have the clunk and what it sounds. Just a suggestion. Thanks again for the pizza sauce recipe.

[@foodprepguide]

That's a great tip, and thank you for sharing it! ❤️

[@djm0701]

Just bought 4 #10 cans of tomato sauce from Walmart today. (This will be my first re-canning project) The price was $6.96. But to ship the cost was $22.96!!

[@foodprepguide]

Ugh!! I hope you get lots of wonderful products from it for your pantry. ❤️

[@ruthfields3874]

Love your videos. Word of caution. They warn people about using electric stove tops. They have been known to crack die to heavy canners being used on them. Happy canning

[@foodprepguide]

Thanks!

[@carolhesterberg7526]

I have heard that, too!!

[@JenniferReeves-k1m]

I am curious if there is a recipe for using this tomato sauce for canning bulk ketchup? I just did the bbq sauce, it was yummy!

[@foodprepguide]

I have yet to find a good homemade ketchup recipe for canning. 🤷‍♀️

[@conniechidester2407]

What's the shelf life if you re can tomato sauce?

[@foodprepguide]

When canned foods are canned properly, they can last for years. There isn’t really a definitive shelf-life. We try to rotate through all of our home canned goods within 2 years.

[@carolhesterberg7526]

Do you ever use the Presto digital canner as a water bath? I just got mine and it appears it can do that.

[@foodprepguide]

Yes! I run it when my regular WBC is full, so I can get twice as much done at a time. :)

[@carolhesterberg7526]

@@foodprepguide Great idea!

[@RebeccaHayden-g1o]

When you use half pints are you able to stack them in the Presto electric canner or is there not enough head space?

[@foodprepguide]

There's enough space to stack half pints for pressure canning. There is not enough space to double stack for water bath canning. :)

[@RebeccaHayden-g1o]

@ Thanks for your input. I thought that since pints are close to the top when water canning them in the Electric Presto. I’ll use my stove top water bath canner instead when doing half pints then.

[@helenfoster4038]

Ty

[@foodprepguide]

My pleasure!

[@dizziechef9502]

Where do you find good #10 cans tom sauce ? Walmart says they don’t ship. And I was wondering about Walmart Sipping prices if they deliver to my store. I’m not good at this.

[@foodprepguide]

I’ve always ordered online from Walmart. If they’re not shipping them, that must be a new development. (Which would really stink!)

[@jonathanstarn3728]

Good afternoon. Thank you for the videos about canning from #10 cans into smaller quantities. I cannot wait to try this! I did have a question. We can our own tomatoes and sauce. Last year we took the canned tomatoes that we had left and used them with some fresh tomatoes to make spaghetti sauce (didn't have enough fresh, so we supplemented with our canned ones). it worked very well. however, when we canned the tomatoes, we added lemon juice for the acidity. Then the spag. sauce recipe also called for adding lemon juice. The finished product had a bit of a lemon juice taste to it. Do you have the same issue here with the tomato sauce (since you add lemon juice into your pizza sauce), or is it avoided because of the industrial canning process being different? Thanks and I am looking forward to more of your videos.

[@foodprepguide]

We didn't notice a lemon-y taste in the finished product. :) Most commercially canned tomato products have citric acid added, so the addition of lemon juice to store-bought tomatoes is probably not necessary. (I like to err on the side of caution though.) Welcome to the channel! 👋

[@sandrabackus7482]

Use the same measurement of red wine vinegar

[@sandrabackus7482]

You can also use the citic acid I prefer natural

[@dizziechef9502]

What about adding sautéed onion . Is it better to use onion powder ? I’m so excited to get started. I just can’t find the #10 cans.

[@foodprepguide]

Use onion powder. Sautéed onion would mess with the acidity, potentially making it unsafe to water bath can.

[@dizziechef9502]

I found this from Amazon . Heinz 6 In 1 All Purpose Ground Tomatoes (6 lbs 9 oz) price $ 7.94 a can . This is in heavy puree. Which means I will need to add juice or water to thin. At Walmart , I don’t know about shipping.😢 can you inform me.

[@foodprepguide]

Here's a link to the sauce I ordered from Walmart. It still shows as available to ship: www.walmart.com/ip/Gia-Russa-Fancy-Tomato-Sauce-106-oz/55324116?athbdg=L1100&from=/search

[@brendamarshall7919]

I have been canning for about 3 yrs now (that's when I started gardening too, dehydrating, vacuum sealing etc.( I jumped right in on the same year (along with working at a full-time Job) Yeah!! Anyway I've watched countless videos to learn as much as I could. I am enjoying your channel immensly. I don't know if this is "correct or not" but rather than add citric acid/lemon juice to some things, I prefer to pressure can them) that way the taste is not affected. I enjoy pressure canning because I can "time" everything and don't have to heat the kitchenAm up (sooooo much) with the water canner. I can walk away to do other things, set an alarm and come back) and finish pressure canning. So I "feel" like the pressure canning takes care of any risk with low acid foods. Am I correct? (for new canners) I was afraid for about the first 2 times I pressure canned, but after I could see the "rhythem and reason for doing things, I relaxed and have tried lots of stuff. The ONLY items that I have canned that I wouldn't can again are bell peppers. they turn out awful. soft and mushy and lose their color, however, you can still use them in soups, stews. As my mama taught me, when you open something, look at it, smell it, taste it............if those are good. THE FOOD IS GOOD, eat it. Common sense. I've watched lots of mamas and grandmothers of lots of children who have been canning for generations. They're children and family members are all still alive, I BELIEVE them before I take anything from FDA. I have never heard of anyone dying from eating canned food. THUS NO FEAR! NO FEAR, moving on and enjoying every minute of learning.......to help my family, neighbors and friends. I knew nothing about chickens, one year ago started raising backyard chickens (7) God's perfect number. Enjoying that venture too (while still working a full time job) I am LOVING my LIFE and feeling great about it... still learning every day!

[@foodprepguide]

Sounds like you're living a dream. ❤️ It's hard work, but what a blessing!

[@brendamarshall7919]

@@foodprepguide absolutely. To be free of worry about safe food, supply chains etc. Becoming independent as possible to show the younger generation how it’s done. I’m 71 yrs young

[@rnupnorthbrrrsm6123]

@@brendamarshall7919 just a bit of advice, unless you are using an electric pressure canner, you should never walk away from a pressure canner, you have to babysit it.

[@dizziechef9502]

Ima 100 feet I’m in Florida . How long do I water bath my sauce . I don’t have the book. I using Cento canned puree etc

[@foodprepguide]

Here's a chart for different elevation times from the NCHFP: nchfp.uga.edu/how/can/how-do-i-can-tomatoes/standard-tomato-sauce/

[@dizziechef9502]

@@foodprepguideThank you so much.

[@jessicasavage6097]

I appreciate your videos on re-canning food, it's given me some great ideas! However, I was curious as to why you would re-can tomato sauce to make pizza sauce. Is is to save time? Small 8 oz cans of tomato sauce cost .05/oz and the large 6 lb 10 oz cans you bought cost the same per ounce. After adding the electricity/propane, time, lids etc it will cost you more to re-can. I still think this a great idea, I just don't see the benefit. Honest question: Is there something I missed?

[@foodprepguide]

You didn't miss anything. :) It's primarily a convenience thing. While the smaller tomato sauce cans may be the same price per ounce (if the #10 cans aren't on sale), but pizza sauce is much more per ounce. We can certainly turn plain tomato sauce into pizza sauce when we go to make the pizza, but this is like a "meal prep" step that saves time when cooking dinner. Definitely need to account for the cost of electricity, lids, etc. Admittedly, I'm not the best at doing that LOL.

[@jessicasavage6097]

@@foodprepguide Thank you! I see what you mean about comparing the price of pizza sauce to tomato sauce, that makes complete sense! I hadn't looked at it that way. I am going to add large cans of tomato sauce to my list of sale items to look for when I do my monthly shopping. I'm a new subscriber and I'm enjoying your videos!

[@foodprepguide]

Yay! Welcome to the channel! ❤️