Canning Tomato Sauce

Our garden is producing tomatoes this year! Because they are trickling in and are of different varieties, I am turning them into tomato sauce. It is quick, easy, and delicious.
Products:
16-Quart Stockpot with Lid amzn.to/48h1EUM (Used as canner.)
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[@happycamper1372]

For years now I’m not fancy with growing tomatoes. I buy Dollar Tree tomato seeds. I plant one pack to about a 7’ row. All the care I give them is water and grass clippings around them. I have so many tomatoes I can’t give them away. I also have volunteers ever season.

[@mstrshkbrnnn1999]

One trick I like to do is getting heirloom varieties, seeing which ones are the prettiest/best tasting, and saving seeds from those

[@kellyname5733]

@@mstrshkbrnnn1999 If that tomato that you are getting seeds from has been grafted with any GMO tomatoes anywhere in its past, sadly you will not get those Heirloom tomatoes. The only way to get those true Heirloom tomatoes is from the original seeds of the heirloom tomato.

[@RJ-wx3fh]

​@@kellyname5733that being said, trying a few different heirloom varieties then keeping seeds from your own tomatoes should yield good results

[@dorcasdee]

When I make tomato sauce I stem the tomatoes and throw them into the blender. I then simmer them till desired thickness. It dosen't take long. I bottle them in pints, put in lemon juice and process according to USDA guidelines. The skins just blend up and add body to the sauce. I enjoy you videos, your knowledge & enthusiasm. I tell all my canning friends about your site. Thanks.

[@alisonauger9828]

Going to try this next time!!! Do you notice lots of seeds still?

[@darkisis440]

I heard your frustration on the non sealing lids, I sure understand that so I wanted to tell you I bought some lids named Forjars & I haven't had 1 jar not to seal. You must buy some. You won't regret it I do not get paid anything for saying this just so you know. They are fantastic! I don't dread canning anymore worrying my hard work is for nothing. Thank you for all your help on your site.

[@bethrichardson5998]

Hi Pam and Jim.. your sauce is beautiful.. Last week I did almost 100 qts of tomatoes, ** sauce, crushed, salsa, juice, and V8 juice. ** I used forjars lids with no problem.. yesterday I canned 12 pints of chili.. no buckling and everything sealed .. Great video thanks have a great day

[@LindaYoung-nw4xl]

I love for jars

[@BethGrantDeRoos]

Am SO happy you use the Ph strips! And bottled lemon juice. We have lemon trees, but the Ph varies lemon to lemon, so using bottled lemon juice is one way to make sure the Ph is right.

[@tararead4670]

They look great! I can't imagine not having tomato juice around. During the depths of covid we discovered if we slice cherry tomatoes and dehydrate them it saves going to the store for crummy tomatoes for salads. we switch up the way we make the salad, and add croutons, dehydrated cherry (or other) tomatoes, nuts, etc, and they are a delicious alternative to the summer salads. Thanks so much for the video. They are making the lids too thin for sure. The greed will backfire on them at some point.

[@Nyenna96]

Oh that's a great idea, thank you! I never even thought about dehydrating those!!! Mine were so slow to produce this year, I've ended up with all of them ripening at the same time so this is going to be a great way to save them. Thank you, thank you, thank you!

[@firequeen2194]

I’ve dehydrated for tomato powder but that’s an amazing idea! Cherry tomatoes 🍅 are about the only thing I have in abundance.

[@gardenpatzz3306]

I made your tomato sauce this morning using mostly yellow pear tomatoes, cherry tomatoes and some big boys. I got 6 pints! (I didn’t have enough 1/2 pint jars so I went with my pints). All jars sealed and look wonderful and I have the skins from food mill in the dehydrator to make more tomato powder. I’ll use the juice in tonight’s Beefy Mexican Soup for dinner! Thanks again! So excited not to waste the huge harvest of small tomatoes!!

[@jrae6608]

I have changed to Forjar lids, due to issues with ball lids. Thanks for the sauce video

[@24upickles]

I am so excited my pressure canner has just arrived. Jim sent me a message to keep you informed. I managed to buy one here in New Zealand for way less than it was going to cost to buy from U. K. It is used and in near new condition.

[@lat1419]

Prices of canning equipment in the UK are crazy. I have a Presto and the replacement rings / seals are £34 each, or $14 in the USA.

[@rkng1]

What a coincidence! I'm canning tomatoes today. I got a really large crop this year. They are all heirloom slicing tomatoes. I tried weighing them and it worked out to 25 lbs. I have 7 quarts going right now and still have tomatoes. I think I'll make sauce with what's remaining. I have that same food mill. I've used it with other fruits. Watching you helped jog my memory. Thanks Professor💖🙏

[@chatamota]

Thank you so much for your time! I love you, God bless you.🙏🏽

[@RoseRedHomestead]

You are welcome! Jim

[@JanDaLadyRoze]

Thank you so much for providing an awesome presentation of how to can tomato sauce using fresh tomatoes. I have a digestive disease and I have to be careful about skins and seeds. I've been craving red sauce but I cannot trust store-bought, so I decided to make my own. They say an old dog can't learn new tricks, but here I am! Peparing and storing healthy foods has given me new purpose in life. I appreciate you taking the time to stress how to can safely.

[@mixitupmarketing]

9 pints in the canner right now. I’ve watched this video so many times over the last few days. I couldn’t have done it without you. Thank you so much.

[@mickeypeters6310]

Thank you Pam for being a thorough teacher of how's and why's of your process we should adhere to! Makes me smile with confidence and excitement to follow along and do good work's! Pleasantly happy!!🥰✝️

[@annelefevre9457]

It’s fun to do good security w/ you! I’m canning whole tomatoes out of my sons garden. And he is canning speghetti sauce. We were blessed to have an abundance of tomatoes out of his garden every year. We haven’t had any rain in this part of Idaho, but thankfully the irrigation is holding out! Blessed TOMATOES!🍅🍅🍅🍅🍅🍅🍅

[@highlandscommunityclub1160]

Great stuff as usual!! Thank you for letting us know the required Ph of 4.6 or lower!! I’ve watched a lot of tomato canning videos and none gave that particular piece of important information.

[@nancyvonseggern1280]

This is my first year growing paste tomatoes. They are lovely to work with. I tried just using an Emerson Blender to break down the skins and thought it did a pretty good job. I canned 5 pints but I didn't get enough water into my water bath canner and when the time was up, the water was just below the tops of the jars. So I made a large batch of speghetti and meatballs using so many yummy garden goodies that I couldn't be disappointed over my mistake. Tomatoes are a real staple in my pantry so I can them stewed, sauced and juiced. I want to try ketchup and also tomato/ roasted red pepper soup.

[@jenniferperez1664]

Hi Pam & Jim! We can definitely see the description and comments on a cellphone just harder to find the little arrows to drop them down. Thank you for this video! I am buying tomato plants soon so hopefully I’ll have lots of beautiful tomatoes to jar.

[@sandynull7576]

See? Now I would have been a smarty-pants and just water bathed away, not knowing to check the acidity and the need to add lemon juice. I'll need to get some of those papers. I've never seen a buckled lid before. This is just a beautiful video, full of knowledge and experience. Thank you so much.

[@jenniferkingsbury8229]

I've been using Forjars lids and have had great success with them. No false seals and no buckling!! Thanks for the tutorial on tomato sauce. My tomatoes are coming in slowly, so I've been freezing them and waiting. Love your channel!!

[@lorijensen4387]

I just ordered those. They were to arrive today, now next week…I do hope they’re wonderful!

[@veronicamarquez276]

one of my forjar lids buckled.

[@glorygracefarm6843]

I was going to recommend ForJars as well! Everyone I watch who has used them has loved them.

[@maxxs118]

The buckling usually happens when the rings are put on too tight. The pressure/steam can't escape and buckles the middles. Great video, thanks for sharing it! We always appreciate so much science and knowledge when it comes to canning. I'm scientifically and logically minded so these videos make things so clear for me. ❤️

[@judd_s5643]

@@maxxs118 The lids do look as if it were over pressurized. I think that is exactly what happened. This is probably why they want you to just finger tighten them.

[@jdbfortney]

I grow my own tomatoes. I use a stick blender, skin & all. I also use a large crock pot. As the tomatoes cook, they release liquid. Use a ladle to get that off. Cook to the consistency you want. The longer you cook, the thicker it is. Canning tomatoes doesn't have to be hard.

[@marydundon9794]

Thanks. There has been some controversy about leaving skins on. I can't imagine the processing not killing anything on the skins if the tomatoes are fresh.

[@karenbarrows6127]

What brand of crock pot did you get and what size?I read some amazin comments that tomatoes may remove gthe finish of some brands. I'd love to get like a 22 qt

[@jdbfortney]

@@karenbarrows6127 it's a ceramic insert one. Its huge. I've had it for over 20 yrs. Couldn't tell you the brand, worn off lol

[@Famcke]

That was a first for me. Haven't see a lid buckle like that. Your videos are true. Nothing get cut out not even the bloopers. Love that. Thank you for sharing 💐💙🙏🇺🇲

[@highflyer13131]

I made sauce for the first time this year. From my first garden. I ended up using the attachment for my kitchen aid mixer. I didn't pre cook or anything. Cut and feed em into the mixer. It ended up being quite thin, so I did have to cook off alot of water to the consistency that we like. All in all I was happy, and not having to pre cook was a real time saver.

[@eileenpatterson6937]

I pulled out my food mill but that thing would have sucked up my whole day! Used my vitamix and the skins (with all the nutrients in them) were liquified right into the sauce and made it thicker. I love that thing. Now I'm simmering the tomato water to get it to the thickness of a nice juice for some fab bloody marys!

[@peaches5712]

Wow! All the years I have canned I have never seen a lid buckle like that! That’s crazy! Thank you for another great video Pam!

[@Yoda63]

If you cover your skylight with a piece of white fabric it will diffuse the light and should fix your exposure problem. You could also get one of those collapsible 5 in 1 reflector/diffusers and just set it up to shade the area you’re filming. Either way will remove the harsh direct sunlight and they’re both cheap and easy! Tomato sauce looks good 😊

[@lyndabuchholz1216]

I bought a case of each size of lids probably 30 years ago and am still using them. Recently I bought new lids and compared and there is considerable difference in the thickness of the rubbers and lids. They seem to be getting worse as years go by. I was concerned about the age of my lids but they are working just fine still.

[@gloriaroth8123]

And the news Barnardin lids are NOT to be boiled.

[@heatherhoupt814]

@@gloriaroth8123 thank you for the heads up !

[@AnniesHere-rn5bc]

Thanks Pam Appreciate Your Lesson - We are all set to make our tomato sauce w/ Cherry vikjnteers and a few globes - We planted Alot of plants from seed save last year and Black Crim is our new favorite Heirloom Variety / Brandy wines did not do so well- Beefsteak maybe got 10 gigantic ones - All in all we are still picking and so grateful- Stay Busy Everyone- 🤗❤️🇺🇸S W Pennsylvania

[@5sweetiepie]

Thank you for all you do. I have learned so much!

[@minnietomlinson8761]

I love your videos. Thank you for all you do to teach us. You are a real blessing.

[@kathylyon8509]

Thank you for giving me another way to can tomatoe sauce. I cook my tomatoes down, run them through my folley mill, then put into my roaster and let them cook on low for a day or two, until I get my thickening right. A bushel of tomatoes at a time. I’ve been bless with lots of tomatoes again this summer. Thank you Pam & Jim for all of your videos and information. Love you both!

[@jodierb5892]

I wish I would have watched this before I canned tomatoe sauce for the first time today. As always, this is excellent information.

[@jamakrueger7460]

Thank you for all the important, wonderful information. Blessings

[@roraev9296]

Your timing is perfect Jim & Pam! I need to devote this weekend to tomatoes. Thanks for the info!

[@kimmckillips7522]

Thank you so much! Again learning so much from you. My pantry is getting full!

[@lynsmith2698]

It’s such a great feeling putting food you grew in your pantry . Your sauce looks awesome. 🇨🇦🌷

[@sonkey1]

Thank you for sharing the process! I did not know to check for the pH and I did not know lids could buckle so thank you for sharing that as well.

[@shirleydamore5667]

Just love your videos and your knowledge!

[@bens9792]

Thank you! I asked a question about pH on a former post and you answered my question today. I love that you use strips too and you re-tested.

[@maryr8233]

Without trying to sound like a know-it-all.....cuz I certainly don't.......but this year I've discovered about the easiest, quickest way of making tomato sauce. Wash, core and quarter your tomatoes. Put in a big pot - no water. Cook till soft & cool. Put in a Vita Mix and just mix everything up. I start on 2 or 3 and go up to 8 & let that run till I see it's all smooth. Even does the lion's share of the seeds! You may can it as is or cook it down even more. It has a great body to it and so far I just heat it back up for canning.

[@nanhill4167]

Excellent as always.

[@lindaliddell2508]

Thanks for the info. Love watching you.

[@ThorneyRose]

Thank YOU so so much Pam. You always help me to feel safe with what I’m doing canning wise. I grew up canning with/for my mum, she did what she called hotpack overflow method. I hated summers cos all I did as a kid was pick and peel produce. I’m glad now tho. Thank Jim too for his excellent camera techniques 🤗. 🌹Rosie of Oz🇦🇺 & 🐶Omega the Cavalier🐶

[@charlenejutras1595]

Love your videos! Thank you for sharing

[@berto5689]

I have canned tomatoes for 40+ years. Never tried tomato sauce but I WILL NOW!!!! Thank you for you conscientious guidance.

[@garliclovers1416]

I have just been watching the procession of the UK Queens coffin to Westminster. A bit sad.Its 2am here. So lovely to get your notification and be cheered by your warm hearted presentation. I will be planting tomatoes next week as we move further into spring. Thanks for a lovely homely video. Really enjoyed it.

[@joeyhardin1288]

WOW! Thank you. I have never seen a lid buckle. I have had broken jars and one ring that blew off once. Nice to have your own food. God Bless and stay safe.

[@sharonhendricks9706]

'wow, good to know you can use all those cherries like that! I always have tons of them, but I love to eat them! LOL. I'm fascinated at how simple it is to keep the juices from separating, too. I always have a bumper crop of tomatoes, but not this year with the horrible weather and excessive heat. My tomatoes normally would be winding down by now but they're just coming on strong...Thank you, Pam and Jim, for sharing so much!

[@louisecox9641]

Beautiful sauce!

[@susanmanning3509]

love your hair cut very youthful!

[@jamesj.austin3686]

I just don't grow tomatoes, but recently I received quite a few romas that I will be doing my first water bath canning project with. They're freezing while I am waiting for my vegetable strainer from Amazon to come in next week. Thanks for being so awesome. 👌👍😊

[@karlaasplund9500]

Getting ready to can tomato sauce and found your video. You are a really good teacher, great instructions

[@hoosierpreppingnurse]

Perfect timing! I just received that same model of food mill. I’m making spicy chicken wing sauce today.

[@rebeccafritzinger9457]

I have never seen a lid that buckled. I am glad I watched this video because I learned something new. Great video like always very informative and helpful. I wish my tomatoes did better this year. The rainy days we had were downpours and my tomatoe plants were hit hard.

[@apriljoamy]

O my gosh. I love the haircut. Looking good👍. Now just fi ger dry it and show off those curls!

[@bonnieclattenburg1436]

I love my XOXO food mill. Thank you for the tips on how to keep the tomatoe sauce from separating.

[@sherylbretthauer3539]

I love that you show using the litmus test. Thank you.

[@gisellejones1139]

Great tutorial

[@Rej58]

I just did some tomato sauce and I used my jam pot, boy was that awesome, no sticking, plus I also used all my ripe cherry tomatoes with my regular tomatoes

[@StormWarningMom]

Thank you! Looks like you made some awesome sauce :)

[@suzanneray2908]

I always enjoy watching your videos while I'm cooking or canning. This year I too have had a large number of lids that didn't seal either. None that buckled like the ones in the video, but unsealed and went to the fridge. I've been canning for over 40 years and this year had more bad seals then all years combined. Please keep making the videos and know your appreciated 🙏

[@RoseRedHomestead]

Suzanne: Please be safe. Jim

[@marygallagher3428]

The tomato sauce looks fantastic!

[@bev111]

Thanks for the demo of the food mill. I got one last year and wasn’t sure if I was using it right 😊. You should look into getting some Forjars canning lids. Many of the canners on KZbin rave about them. I’ve only used them a couple of times so far and they are great lids.

[@adamsbell1950]

Thank you so much for this video. Very informative. I have the OXXO food mill also. It recommend using the middle grate for tomatoes and apples. that should eliminate the seeds. I don't recall you mentioning you switched over to the middle grate. Enjoying your and Cindy's meal plan book. Thanks

[@carolynsinyard1306]

I have never canned tomatoes, but since you shared this video with us, I am going to give it a try.

[@jenniferpackard6558]

Great video!!!

[@kerry1963qld]

Thankyou soooo much for sharing :) id really love to try this

[@splitarrowfarm]

Great vid and thanks for sharing!

[@corafloyd3273]

Thank you for offering so much information on canning. I learned so much. I use the pulp and dehydrated it, then ground it to powder. It's a wonderful thicker when cooking. Beef gravy also gets a wonderful flavor without tasting any tomato.

[@RoseRedHomestead]

Cora: Sounds great! Jim

[@thegardener8694]

Beautiful sauce

[@claudettehernandez3402]

I have 1 of each this year Beefsteak, Celebrity, super fantastic (Midwest). In ground June, July to hot,no blossoms not already formed, came back in mid-August, September grow, harvest & freezer still waiting on more, just slowly turning red and cool nights a coming. Down 39 degrees after sunset. Fun fun and row covers.

[@janettepatch720]

We loved this video. We consume a lot of tomatoes, but not Juice. You've inspired us to try some....

[@tillyg8858]

Thank you for the video. I would like to try this.

[@Rej58]

I also blended all the skins and seeds together and it’s perfect

[@beverlyreynolds5686]

I’ve always pressure canned my tomato sauce. I’ll do this from now on AND use the smaller jars. It’s just the two of us and I hated that waste of good sauce. Thanks again for an excellent video❤️

[@ajepson]

Forjars lids have ben fantastic for me.

[@suzyvance7328]

Thank you so much for this video... I have been canning my sauce in quarts. I think your idea of half pints is wonderful. btw, I have been using ForJar lids for 6 months with only 2 fails. I am sold on these lids.

[@BubbleTeaKristin]

Great video as always ❤🎉😊

[@RoseRedHomestead]

Thank you.

[@An-G1006]

If doing bigger batch might could use your beautiful pot that has strainer insert to separate juice out first time then mill. I want one those pots. Thank you for another great video.

[@VJButler]

Thank you so much !! I’m a first time canner.

[@phyllyssjesus]

I've had really good luck with Denali lids. No failures as of yet!

[@lat1419]

That's a great way to make the thicker sauce. Here in the UK I use the European food mill, the Mouli, but it looks just like yours, with three base plates. We have lots of tomatoes every week usually 15lb or more, and to make it quick I tend to can it rather thin. I like having all sorts of preserved tomatoes (sauce, plain crushed, etc) and the thin sauce will be used to can beans of all sorts later in the year. I already made as much salsa and pasta sauce as we will eat in a year.

[@RoseRedHomestead]

LAT: Sounds great! Jim

[@davidlotti5407]

I ,enjoyed your. Video very much lots of good tips!,,,,

[@RoseRedHomestead]

Thank you. So glad it was helpful.

[@davidlotti5407]

@@RoseRedHomestead really enjoyed your video reminded me of mother an grandma and aunts canning bees! Well I’m off to buy more quart an pint canning jars I’ve got a bushel of apples to can this weekend! Keep the videos coming

[@DisneyUpBoilerUp]

Great recipe. I cooked mine in my Instapot. Great at separating the water for me.. plus I don't have the patience to sit and stir them while they boil on the pot, LOL. It was my first attempt, I was kind of scared, but it worked out pretty good. But if I ever do it again I'm getting a food no, or I will peel them! I strained 50 lb of tomatoes through a small little handheld strainer. It was a nightmare

[@MarthaMajority]

Good morning wonderful educators! I want to buy a little “stove” like the one you used for prepping your sauce. There are so many to look at. Can you tell us the brand and type of yours? I have an electric stove and would love to minimize my use of electricity and you’ve provided one way to do that. But I want to select a safe stove and know nothing about them. Thank you for all you do for us. The information you impart is so well researched, I trust your judgement. Thank you! Be well. . . Martha

[@markweinsheimer9129]

My wife and I love the video`s you and your hubby do. I just ordered the OZO food mill, hope you get your crredit. Stay safe.

[@RoseRedHomestead]

mark: Thank you! The two of you stay safe, too. Jim

[@firequeen2194]

Your timing as usual is perfect! My tomatoes still aren’t red (thank you climate change 🤦‍♀️). However, I got a great deal on tomatoes from Bountiful Harvest…10 lbs for $9.80. I may have ordered a lot, 😉. I have the same food mill and I’m so pleased with it. So much easier. I also can the leftover juice and dehydrate the leftover pulp for tomato powder.

[@ediemurray1692]

Ty

[@janepeterson40]

Dehydrate your cherry tomatoes they make an excellent snack.

[@opalezell2166]

Thank you!!

[@bundyvilleme]

I’ve had some great success with the Forjars lids and with Denali Canning lids too as I was just exasperated with some of the others buckling and not sealing

[@cherylegrognet7715]

I just got the Forjars lids. I have heard great things about them.

[@cm9743]

Great video! I canned 18 pints of tomato juice a week ago or so, but I pressure canned it, as I prefer pressure canning tomato products over water bathing, but that is just me! Oh, I did not have a single drop of siphoning either and all took a seal.

[@coopie624]

My favorite thing to can is tomato sauce, and the taste is SO much better than anything found in a store.

[@maggiehampton3240]

How do you do it?

[@vikkisoderquist6013]

Tfs! I really enjoyed this video. I saw that you used several different tomatoes which is recommended when making sauce. Your sauce turned out beautifully! I tried to make sauce but I only used one type and they were Roma tomatoes. Next time I will use different kinds as you did. Thanks again! Please stay safe and sending hugs to you both 💜🙏😎

[@RoseRedHomestead]

Vikki: Hope you enjoy making your sauce with different types of tomatoes. Let us know the results. Thanks for watching our channel. Jim

[@jimjordan5630]

Was there a problem with using only Roma's? I had planned to soon get a couple of boxes of Roma's specifically to make sauce. I just canned some regular, I guess sandwich?, tomatoes. A lot of liquid/water but still good.

[@lupitabejarano8201]

Thank you!

[@chelinfusco6403]

Now that was easy! My husband was perplexed to see the lids that buckled up. Just wonder, Weck jars, would they do well in water bath canning? The sauce looks great. I happen to watch your tomato paste video and I was so surprised how easy that was. I've been working too hard! 😄

[@lindagraff2484]

I like the idea of using any kind of tomato for sauce, much better flavor.

[@DaSuperBunniez]

Thank you for sharing your knowledge! I'm planning to grow a pasta sauce garden next year and fear wasting a possible abundance of tomatoes so if that were to happen, I'll turn to this video next year and let you know how it goes!!

[@RoseRedHomestead]

We wish you success and let know what happens. Jim

[@thixotropic447]

I use a vitamix to process the whole tomatoes. It takes care of seeds and the skins. Then simmer it to the consistency desired.

[@sueeus4869]

I’ve been wondering about the canning lids I’ve purchased. So far they seal but every batch I have canned, they have a bit of siphoning. Even though I am just now getting back into canning since 2001, I have never had a problem with siphonage until now. I don’t think that the rubber compound is as much it used to be. They do seem rather thin. Wish I had a lid from that long ago for comparison. I really do believe you are correct about poor quality lids. But you still turn out inspiring products, videos & more! Bless you both! 🌹

[@bernadettestykel7504]

I core, cut and put tomatoes into my big electric roasting pan. Add a little canning salt and cook around 350*. When all cooked I purée and cook down to thickness I want. Those peelings add a lot of vitamins.