Easiest, Thickest PASTA SAUCE from the Garden!! Canning Your Homegrown Pasta Sauce

[@janetjones7880]

to us "seasoned" canners we know this, but there are so many new canners that really need to see this. Thank for sharing. Great to teach others to can food for their family

[@tinakelch9471]

That’s me sad thing is I’m 59 an just getting started my whole life we never ever had gardens 😦.. learning a lot canned green beans first time this year it was fun .. my youngest is 28 an Cannes everything .. her an I were talking it’s like two generations didn’t do it like it almost vanished .. now I grind my own flour an make my own breads an have been showing other people .. I give all that credit to bread Beckers for opening my eyes ..

[@forrestgump9576]

@@tinakelch9471 Nothing better than fresh ground grains and spices!

[@tkaart2242]

@@tinakelch9471 You must live in Atlanta. I go to Bread Beckers in Woodstock.

[@dlsdyer9071]

For those of you who are sensitive to the chemicals in skins and seeds, you prep the tomatoes like she did but then use an Italian tomato press, raw with skins and all. I often run the tomato stuff through several times to get as much paste as possible. The press works for quartered and blanched apples for sauce and butter as well!

[@dlsdyer9071]

@@tkaart2242 I’m one state over. How close is Bread Beckers to Snellvile/Stone Mountain?

[@leeannandrews932]

I bulk up my sauce by adding veggies such as zucchini, carrots, celery, onions, garlic leftover squash it always turns out delicious & packed full of vitamins

[@christineosborne3155]

I assume the sauce must then be pressure canned when those veggies are added to the sauce.

[@jenamann3484]

Such a great idea 💡

[@MFV77]

@@christineosborne3155 and then how to figure out the processing time….

[@christineosborne3155]

@@MFV77 you would have to check the processing times of each veggie you added then go with the longest processing time to be safe😊

[@scottewen2522]

Onion and peppers then cook down more for flavor.

[@hernandezfamily]

If you have room in the fridge... After coring and quartering. Toss tomatoes in the blender and let it sit overnight. The water seperates on it's own, verses cooking it off over hours and using extra energy. 😉

[@zuster6962]

Thanks for that tip. I'll be canning my first time this year. What do you do with the liquid?

[@jamjar5716]

HF, good idea. Extra plus is a cooler summer kitchen.

[@scottewen2522]

@@zuster6962 if you suck off the clear liquid. You can drink it or pour it near blue Berry bushes or hydrangea bushes to turn them from white to pink or blue if that is the style you have. Both need acidic soil to Berry or change colors.

[@cheerio3847]

@@zuster6962 I can't recall the channel, but I saw someone who canned the tomato watery liquid and used it in various ways when cooking other things. I mainly remember mention of soups and a thinnish bloody mary drink for those who want the flavor w/o so much thickness! I think they even used it to cook rice in a spanish rice recipe.

[@nancyshepard8403]

This is the process I do and it saves so much time! I just stumbled onto this process when I was tired and ran out of time trying to finish canning. I just put the sauce in half gallon jars in fridge overnight. Then in the morning I poured the sauce out real slow and stopped when it got to the separated water. A real game changer for me.

[@MelSr8]

Keep the tomato videos coming. You’re the one I rewatch over and over when I’m getting things ready. ❤️ 🍅

[@karengladys2011]

Me too!

[@wandaleimkuehler896]

God has given you the gift of teaching! Even after 45 years of experience I learned something new from this video!

[@CarmellaRodi]

So true!

[@RB-fw4zj]

I just recently learned a "new to me" trick for seed removal. I too had tried both a tomato mill and although I have a great blender, it doesn't puree the seeds like the vitamix you use. Yes it is a bit time consuming on the front end but it saves time in the end. I core and slice the tomatoes in half then using my fingers remove the seeds and place the tomatoes cut side down on a baking sheet. I put them under the broiler for about 5 minutes and then take them out and let them cool to the touch and the skins slide right off. During this process, even the peeling, 75% of the excess water separates. I then pour it off and puree the tomatoes and heat it in a stockpot prior to filling jars to can. Works like a charm. It's by far the thickest sauce I've ever made. I also then dehydrate the skins and powder them for use later as tomato powder. Very little waste.

[@agb6330]

I used my crockpot on high for a few hours. Cooked up perfectly. Used my stick blender and wallah…. No skins, very few seeds. Blended it up perfectly fine! Trying to used what I have since our budget won’t allow for any extras such as a Vitamix or even an Enesco at the moment. If I needed it He will provide it 👍. Thank you for the suggestion of blending instead of the food mill. No mess or muscles needed 😉

[@KimberlylovesYeshuaHamashiach]

Amen

[@jeffkoski2125]

Thank you. I made pasta sauce for the first time yesterday. I wish I'd seen this video first. I was following the "Ball" instructions along with the info from the "USDA". Your way is much easier, less time consuming and a better product from what I can see. Well, I have tomatoes ripening on the vine and with new information, I'll try again. BTW, I am a newbie. Always learning. Thanks.

[@andrewhigdon8888]

Cut an x into the bottom of the tomato opposite stem side. Then boil for just a couple minutes and that skin peels off suuuper easy. Also I wanna turn you on to somethin if you havent got there already. Immersion Blender. Blend the whole pot all at once. Thanks for the canning tips!!!

[@MNTNSTARZ80.]

Since I don't have electricity I put all my ingredients into a huge stainless steel roasting pan and put it into my gas grill on top of a pizza stone, on low. It usually takes about 2 days from start to finish. I've never had issues with burning or scorching. I pressure can all my tomato products

[@suzanneburns6130]

So many people miss out on the goodness of fresh homemade sauce and other canned items. They think it's too much work and too complicated. Thank you Sarah for showing folks how easy it really is. The reward is having fresh tasting veggies and sauces, etc. in the middle of winter. There's just no better way to enjoy the fruits of your labor. 😋😊🥰

[@kristinebb]

Thank you! Thank you!! Shared this with some friends we co-op farm with. Had eight laundry baskets of tomatoes from our first harvest. No one was happy boiling everything down. Then we saw your idea of using an electric roaster. GAME CHANGER!! Our next two harvests yielded 31 baskets. Your idea saved us from our collective decision to never grow tomatoes again.

[@karenmcallister7411]

Perfect timing!! I have to make tomato sauce today....from roma tomatoes. My first time trying. Ty for the video.

[@r.m.4653]

I blended my tomatoes in my vitamix skin seeds core and all first. Then cooked them down. It was great!

[@sharonshepard4580]

me too its amazing

[@IowaKeith]

That's how I do it as well. That way I don't have to guess how thick the sauce is going to be after blending. I blend the tomatoes raw, then just cook them down to sauce in my instant pot on slow cooker setting. Takes about 12-14 hours of cooking with the lid off and stirring occasionally.

[@mikehall9190]

Stick blender in the pot works great instead of having to move hot tomatoes in/out of blender also. Maybe not quite as good as the vita mix , but does good.

[@jimshirey2293]

I was wondering about that! I'd already decided halfway through this video to use my immersion blender LOL

[@marktoldgardengnome4110]

A stick blender works. Not on the seeds as much as it does on the skins. It's what we use.

[@mikehall9190]

Stick blender won’t do it perfect. I just choose it because I already get tomato splatter everywhere much less if I was pouring it back and forth!

[@realhope807]

A stick blender will never do the same job of a highspeed blender like a vitamix, even a regular blender cant do the same. A vitamix can grind to powder.

[@cynthiafisher9907]

@@realhope807 He mentioned that.

[@scottewen2522]

I make pasta sauce for spaghetti and pizza. I use big boy, Roma, San Mariano, Rutgers slicers. The key for me for the taste is growing and adding cherry tomatoes and it gives it the best natural sweet taste you don’t get in regular tomato sauce. My kids say they can tell the difference in taste. Takes longer to cook down the sauce but well worth the wait.

[@colliecoform4854]

Cherries are wonderful in sauce. My cherries are usually the first to ripen and we make a quick sauce with cherries, shallots, seasoning and some chicken stock. It is a quick meal over pasta and or chicken and everyone loves it. We call it summer sauce. I have never tried to can it as it has such a light taste and doesn't cook long. Maybe I'll try this year with a small batch to see how it tastes.

[@tinamitchell3764]

I canned for years with my mom when I was young, allwe ever did was waterbath canning. But I stopped after she passed away. So 2.5 years ago when I saw what was coming for our country I started learning to pressure can. But after so many years not waterbath canning there are things I need to learn again. So I really appreciate seeing this video, and I almost always learn something new when I watch Sarah and Kevin, as I did here. I never thought to blend the tomatoes or adding the herbs to the jars. I always did it the hard way and am definitely going to do it this way. Big thankyou Sarah.

[@orchidjewels4823]

Blending saves a lot of time and mess. You do need a high-power blender like a Blendtech or a Vitamix. For my tomatoes, I blend them and heat them long enough to get the air out of them and then bottle them. This way they are already crushed when I use them. I blend them for my salsa and chili sauce also.

[@loribaker7473]

I am wondering if my Ninja will work to blend them up as I don’t have a Vitamix.

[@trishcraig723]

If memory serves, the bottom of the thread area of the jar is the 1/2" mark, and the next thread mark is 1/4". I used a head space tool one year and discovered that at least with Ball jars, they did that for us.

[@classicrocklover5615]

Yes I think to the "shoulders" of the jar is about 1/2 inch

[@lcostantino7931]

I take the seeds n skin out.... Contains lectins !!!!! N sauce will taste sweeter.... Yes food mill another step but worth it.....

[@heidigendron3638]

I agree. Every time I have left seeds in, my sauce has an intense tanginess that hits you in the back teeth. Some say adding a little baking soda helps with this, but I think it messes with the sweetness too. Now I remove the seeds always.

[@deborahtofflemire7727]

I do mine this way too. I blend them as soon as they are cooked enough. Works much better. And I feel my sauce has more nutrients. And is much thicker. I also started using a steamer canner in place of big water bath. We pay a lot for our water. A steamer is the same as water bath canning.

[@debicreech6465]

If you understand this, could you please message me so I can ask you some questions or maybe get a recipe. Just a simple recipe. For me she was all over the place and I could not follow her. I'm surely lost at this point.

[@billierichter1379]

One thing I like to do to make the process easier, is to chop tomatoes, and then put them in a colander in a bowl to sit in the fridge overnight. A lot of water drips out, and that cuts down dramatically on the cook time. I even do that for diced tomatoes, not just for sauces.

[@micheleolson9914]

But isn't some of the acid in the water/juice? I've thought of doing that too, but boiling it all down, without first removing the excess water, may help keep the acidity higher.

[@plainandsimple2576]

Thanks for sharing, I’ve done this for a number of years,as a busy Mom I find this to be easy! I broke my little toe so it’s been slow going, it decided to take a left turn, lol so I’m going out today to pick after 3 days of “resting”, should have lots waiting for me! Bless you and your family.♥️

[@ΑναστασιαΝικολοπουλου-β1η]

Μετάφραση;; παρακαλώ

[@chris3m98]

Plain & Simple, Get a large bandaid & wrap the next toe & little toe together. If you don't want to do that then cut a wooded popsicle about 2" long & put it under your little toe & wrap the bandaid around the wood & toe. Either way will work to support the broken toe. 🩹 P.S. the popsicle stick & bandaid worked for me in the past. 😷

[@hopeup2792]

YOU SAVED ME SO MUCH TIME - I spent all this time peeling the skins and I was going to dehydrate them as some have suggested but I still had them. I put them in my vitamix blender with some of the sauce which I cooked in an oven roaster over night on 150 degree and had done really well to cook down. I blended the sauce with the peels and it thickened the sauce even more. It turned out great. I CAN’T THNK YOU ENOUGH BECAUSE MY NEXT BATCH WILL BE A BREEZE.

[@sherryblankenbeker5730]

I’m curious if you could feel the texture of the skins in the sauce ? I’m getting ready to make some sauce and I would be so happy to not have to peel the skins. Thank you for your information

[@nathanielfuentes5294]

From a flavor and texture standpoint, peeling and deseeding seems to be a better option. Also, healthier to remove lectins if you believe in that.

[@traceydysert6096]

I can my sauce every other year because I grow about 140 tomato plants from seed. We have gotten 93 jars of sauce last year (2021) for our family of 4. Since I have such a large harvet, I use a hand blender to chop and liquify the tomatoes while they are still whole pieces. That cuts the time done to half the time for cooking and canning. Have you tried this way before? Its a real time saver! We even grow our own basil, garlic, parsely & oregano to add to my homemade sauce. Hope this little tip helps!

[@loriy7532]

Your instruction on boiling tomatoes is super , these are the things most do not speak of , but need to know .. I love your time in the kitchen Sarah , keep it coming.. God Bless your farm and family..Amen

[@johannefeldman1840]

To save time in reducing tomatoes for sauce I remove the vegetation water from the tomatoes that will be processed as tomato juice that I will use for soups, pretty much the same way I do tomatoes adding lemon or citric acid to each jar. The tomatoes for sauce I cook into smaller pieces to also reduce time for processing.

[@melindamiller2804]

I was wondering about saving the juice. Thanks!

[@fletchybabe6172]

I have a feeling that you thought of this yourself whilst filming; pour the sauce from the pan into the processor jug then pour into the jars instead of ladling. Great recipe thanks 😁🌱☀️

[@gelwood99]

I had that same thought unless the batches would be better mixed together for consistency but then using a pitcher to pour the sauce into jars would still save time. I use a pitcher to pour the brine into jars instead of ladling it into each jar. I am a production-type worker retired from a restaurant so I do things in batches, core all and then chop all, to me it saves time and a repetitive action speeds things up. When you make huge amounts of food simplicity and grouping like actions together give a speedy result.

[@scottewen2522]

I thought the same thing. Waste of time but good for longer content. One more thing to clean.

[@phylliskrafft]

@@scottewen2522 Thanks

[@christineortmann359]

Last year I used the juice steamer to remove some clear liquid from the cherry tomatoes- then I put it through a food mill. Made tomato paste. I then took the skins and seeds and freeze dried them.Then I pulverized them into a dry powder to be used as a seasoning- It can be seasoned with whatever you like. I gave them away at Christmas. Great video. Thanks for sharing your knowledge with us newbies.

[@barefootinthegarden]

I've followed your ketchup recipe (and it was a HUGE hit with the entire family), and your tomato sauce and tomato juice recipes, so now I'll be making this pasta sauce as well. Funny thing, at the end of the video when your timer went off, I thought it was MY timer in the kitchen and immediately wondered what I set the timer for, lol :) Thanks again for another helpful recipe video! God bless.

[@margavanderwel1485]

That is really funny, I have had that happen to me as well ;)

[@valcourisland1776]

🤣

[@cpoe1065]

Lol me too!!

[@jerrysegler4534]

No need to reduce by cooking. Just pour juice through a muslin bag this will give you paste and nearly clear juice. Add juice back to paste for desired thickness. I find half and half to make a nice sauce. Quick and easy.

[@femalecrusader8389]

Love this video, I went shopping to my local store in the city, and saw fresh local grown vegetables for the first time. I thought about buying to can them up. A great way to have over the winter.

[@bettygray9108]

Your videos are so helpful to the point. Thank you.

[@crossingtheline4372]

This is my first year growing tomatoes. I've got 4 roma tomatoes for salads. Now I think I need a lot more tomatoe plants. 😃

[@jeanniewright2554]

I always enjoy your cooking/canning videos! Thank you for the time and effort you put into each one!

[@beverlyzylstra6721]

Your tomato corer also works great for taking the stem off of strawberries and taking the core out of pears.

[@ruthhilsdorf3210]

My mother (a product of growing up in farming country and living through the Great Depression) canned lots of fruits and tomatoes. She always had the canning lids waiting in a warm bath. She said that softened the rubber sealing material so they sealed better. She would put up dozens of pint and quart jars of fruit, preserves etc every year and rarely had a jar that hadn’t sealed properly. She always checked the seal as soon as jars were cool and the occasional jar that hadn’t sealed went straight to the fridge and got used first.

[@ruthhilsdorf3210]

Also we didn’t have a pressure canner so if it couldn’t be safely done in a water bath she didn’t can it. She remarried much later in lord and my stepfather had a pressure canner that his late first wife had. New world of canning! Vegetables!

[@marktoldgardengnome4110]

The new lids don't need heating like the old ones. If you have some boxes of older lids, check the directions on the box. It will say to heat. The new ones don't. We've never had either kind not seal properly. Hope this helps.

[@rawsienna1]

Hi Sarah, I use a similar process that I believe would be faster and easier. After prepping and cutting up the tomato's, I toss them directly into the VitaMix and blend while cold and raw. Then I dump the raw blend into a pot to cook down. It may be a bit foamy but that all disappears as the mixture heats up and cooks down. No need to blend hot tomatoes at the end. Plus, the mixture cooks down faster since it is already broken down. This is also a good method if you want to use up carrots, onions, peppers from the garden. Blend them up all in the raw stage all together with the tomatoes, then cook down into the most delicious thick sauce that can be canned (pressure) & seasoned later. This makes a great tasting pasta sauce plus you're getting more veggies & can't see them. Great for kids. I saw this method in an old prevention or mother earth magazine from the 80's and has been a game changer for the way I can sauce. Give it a try!!!

[@lorieclough5577]

Good idea!! 😊

[@mimiohnine]

I have wondered for years why do some discard the skins and seeds. I’m glad to see you using the vitamix to blend it all smooth. Thank you for the information!

[@Emeraldwitch30]

Well I know why I discard the seeds and skin. And like Sarah said it can cause stomach issue for those with diverticulitis too. But I'm a super taster and skins and seeds are bitter to me so I hot water scald and peel my tomatoes and also deseed them into a separate bowl. If I cook down with the seeds and skins I can taste the bitter in the sauce. Most of my family can't tell. And one trick i do is when after I deseed and peel i put the chunks in a mesh sieve over a bowl to drain off tomato water. Only for the time it takes to fill the sieve while I'm chopping away. But it takes a lot of the water out. I do have 2 sieves and bowls set up. The remain pulp has a bit less water in to boil out. I do use the water I just put it in smaller pot to boil down faster or I can it as tomato water/juice for soups. I always enjoy watching others and how they can their sauces/tomatoes.

[@michellel5444]

I had to freeze batches to get enough tomatoes. Made removing skins and separating a lot of the water. However they where mushy to deseeding was hard. I did my best but some seeds snuck through. I just have a regular blender. Anyway. 5 quarts and 1 pint tomato sauce. Surprised because it was at least 30 pounds. Oh well. First time!

[@kari-gs4eq]

I think the seeds make the sauce very bitter

[@Emeraldwitch30]

@@kari-gs4eq have you ever been told you might be a super taster? Like does cilantro taste soapy or turpintiny? Even watercress and arugula taste awful. I was in science class back in the late 70s and our teacher who was a super taster himself passed out these slips of paper. He then had us taste them. 2 other girls in my class also gagged. It was super bitter. We thought the teacher was playing a joke on the class and so I switched paper with the person next to me who did not taste the bitter. I was thinking his paper would be plain since he said it had no taste at all. Nope! Bitter face and drooling all over again lol. I never knew tomato seeds were that bitter until about 15 or so years ago I followed the advice to dry my peels and seeds and powder them to flavor stocks etc.. it was absolutely awful. But my hubs and kids were its fine to me momma. My daughter who had just been married took the powder home to use as I just couldn't bear to eat it But whats odd is things that are already bitter like grapefruit or bitter melon are not that bad in my mouth. In fact I love grapefruits a lot. So of course the new medicine I have says. Do not use with grapefruit lol. While I'm not 100% okay with bitter melon its okay stir-fried. I also don't find eggplant very bitter. Unless its full of seeds then its a touch bitter with too hard seeds in. Usually those are just over ripe by what my Korean neighbor lady said. I sure miss her. They retired to Florida about 8 or 9 years ago.

[@cynthiafisher9907]

@Maria Not if you grow them yourselves.

[@laneahclark6567]

I used an immersion blender the other day and it left skins still in pretty good size chunks. Thank you for this. I will give it a try today. If it doesn’t work, I may give up on canning tomatoes all together! I feel like I haven’t left my kitchen in 2 months! 🤣

[@thehomesteaderwannabe]

Very comprehensive, thank you! This will be my first year canning tomatoes and this was the most helpful video I have seen so far 👏👏👏

[@HeavenlyAlpacas2016]

I started using your method last year(leaving skins on), and what a difference! I use an emulsifier instead of blender, works great🤗

[@koolaidria208]

My first time ever canning anything today, I did pasta sauce..did it exactly how you did and it worked out great! Cant thank you enough for this! And excited to can more things learning from your videos

[@shuvanidev]

It's so good to see you in the canning kitchen again Sarah, I love these videos, so helpful!!

[@RyanHull76]

Thanks for this! We just did 20 gallons of tomatoes today. Always interested in new techniques!

[@justinsietsema7520]

I started using a large roaster I borrow from my mother-in-law after watching your videos a few years ago. And unfortunately we have experienced the paint chipping off with large batches of tomatoes. But it’s amazing to do soooo many tomatoes at once and skim off the extra water to thicken up the sauce. This method works great for us and the amount of tomatoes I grow each year.

[@Famcke]

Justin if you still have that roaster... after a year.... and she hasn't asked for it.... you can consider it a gift my Friend 🤣😂

[@lynnb1226]

I had the same problem with the electric roaster, I assumed it is because the tomatoes are so acidic. I had also borrowed it so I bought a replacement for the lender.

[@vikingrobot4179]

After I roast my tomatoes I purée them with the skins on. You never even notice the skins. I also roast some bell peppers with my tomatoes and purée them as well. It really makes for an incredible tasting homemade sauce. Even my Croatian grandmother and my wife’s Italian grandmother think my sauce is incredible .

[@ewigkriegerkennelsbonnieza2516]

Tomato skins contain essential amino acids and actually have higher levels of lycopene (a powerful antioxidant) compared to the pulp and seeds so leaving them in is actually healthier.

[@jennifercole5788]

Thank you Sara! I have been canning for 32 years and you gave me some new pointers! 💕

[@sandraleishman878]

I did your tomato sauce last year and it was amazing!! Can't wait to try this one now. Love your videos.

[@nancynolton6079]

Next time you make the pasta sauce try using a blend of rosemary, basil, and some parsley you will not be disappointed in the sauce flavor. This spice mix comes from "Momma and Papa", my uncle Andrews Italy born parents, all long deceased but they live on in the "sauce". When making my tomato sauce I gently squeeze the tomatoes to remove most of the seeds, then pulse in the food process to give a rough chop. Seeds can be strained through a strainer and the juice added back to the sauce or kept as tomato juice. Seeds go to the chickens or other farm animals along with the cores.

[@jo-annjewett198]

Yes lived with Italians for a year snd we made sauce every Sunday. Parsley is a must, also bay leaf and rosemary along with basil, thyme and oregano.

[@tonimckinstry261]

How much rosemary,basil,parsley approximately?

[@nancynolton6079]

@@tonimckinstry261 The Original Recipe: 4TS Butter, 4TS olive oil, 4 med onions rough chop, 4 cloves garlic minced, 1 lb ground beef, 1/2 lb pork, 2TB fresh parsley, 1 tsp fresh Basil (personally use a lot more), 1 tsp rosemary finely chopped (again I use more), one 8 ounce can tomato sauce, one 14 ounce can diced tomatoes (for the sauce and tomatoes I just use a quart or more of my own canned tomato sauce), one beef bouillon cube if desired, salt and pepper to taste. Sauté first four ingredients, add meat and herbs, then add tomato sauce cook and simmer for 45 min to an hour. This long simmer really develops the flavor of the sauce. Enjoy!

[@tonimckinstry261]

@@nancynolton6079 sounds delish on my list for this weekend. Thank you so much!!!❤️

[@annelefevre9457]

Beautiful! Such lovely jars of pasta sauce. Such a blessing! Such an accomplishment.

[@Aprons.Overalls]

SO GLAD to see you doing a video back in the kitchen. We found your channel by watching many of your cooking/canning videos. We love all your content but this is our favorite. Can't wait to see more. You guys are great! 😎🍅

[@joanschauer2606]

Years ago when I was doing a lot of canning I would put old lid bands on the bottom of the water canner. Right side up like on a jar. Never had a jars crack, etc. That is all I used those bands for as they would take a beating on the bottom of the canner in that hot water. Thanks for the good recipe. Joan

[@suzannespence8303]

I do the old lid bands, as I use a random large pot for water bathing.

[@retiredinnameonly8429]

i used to puree my raw tomatoes in my vitamix, then put them into large slow cooker and add seasonings. i froze my sauce so the garlic wasn't a problem. i really like your way of processing so for next year's garden i will give it a go. this year the extreme heat and serious winds took out my trees and garden. oh well,, new season coming.

[@MFV77]

I appreciate the heads up about being able to use a silicone ring/ mat on the bottom. When I do quart jars I can barely get that required inch of water over the top so this might be a game changer.

[@lauramaillie3745]

I used my blender and made the thickess tomato sauce ever. Thank you! Best advice ever. Husband saw the tomato puree and asked me to make tomato soup. So much for canning it.... BTW it was delicious. I guess canning will have to wait for the next batch to ripen. 😉. Love your videos.

[@lucindapick2986]

I grew up in Missouri so watching your videos feels like home to me. I love watching your homestead grow and all your harvesting videos. I'm curious what a typical grocery haul looks like for you. What items are just not feasible to make for yourself or what "treats" do you add to your grocery list? Thanks for the work you do to entertain us!

[@MrRatkilr]

Try an immersion blender. Speeds things up big time. You can blend it all in the big pot at one time.

[@redmapleleaf4617]

I use a piece of plywood, cut to size and with holes drilled into it so it doesn't float, on the bottom of my canner. Had it this way for years with the same piece of wood and making sure to dry it out between canning.

[@MrRKWRIGHT]

Good morning Living Traditional Homestead. Excellent video as always. Thanks for sharing. Don't forget - When preparing tomato paste from preserved tomatoes, it's often a good idea to add a little sugar to the mix. 😊😊😊😊

[@margueritewarriner3706]

I’ve spooned off the excess broth and used it for juice or in soups and stews. Sure it’s down on the cooking time. Love the use of the blender I’ll have to try that. God bless. 😁

[@tammymarple5347]

Good morning 🙏🤗. I am anxious to start making my pasta sauce this year! It is very much the same as your recipe. We don’t have many ripe tomatoes yet so I’m hoping this next week we will. My grandmother used to use a hand towel on the bottom of the canner so that’s what I use when I want to fit more jars than the wire rack allows. But I think I’ll look for the silicone mat. Thank you again for such great tips and tricks. 😊😊 Have a blessed day🙏

[@Emeraldwitch30]

The silicone liner things are really nice. I have one I use in my sous vide but when not in there it works well as a hot pad too. Well worth the price. But I did get mine on clearance lol. But im bad about always checking the sale aisles or end caps. Lol.

[@cheerio3847]

This made me smile - it was what I grew up seeing my grandma use as well! I used a towel myself until I stumbled upon a round cake cooling rack that fit perfect in my stock pot. I somehow never saw the actual canners w/ lift racks until I hit my 30s! I thought it was such a cool idea - didn't realize everyone else had been using them all along.

[@brichter4669]

Sarah, you are so talented with homestead growing and prepping of food, animals and gardening. Watching you can food reminds me so much of watching and helping my grandmother and mom canning from our huge garden and many fruit trees on our rural property. I've watched many of your canning videos and was wondering if instead of canning, would it be possible for you to freeze dry some of the same food that you can, then reconstitute it and cook a recipe for us using it? That would be great to watch. Blessings to you and Kevin.

[@carolavant3778]

Another great video, Sarah! I, too, used to can pasta sauce, but now make just plain tomato sauce for canning. I do a lot of Italian and Greek cooking, and these sauces are spiced so differently.

[@marktoldgardengnome4110]

Exactly. No 2 recipes are the same. It was a video I saw in here that suggested making just plain old sauce and then season as necessary when used. Made perfect sense then, makes perfect sense now. Actually, it's why I originally subbed. 😀

[@karenw9996]

Like so many suffering through the hot & dry summer, my garden is doing lousy. Tomatoes started to produce about a week ago, but the most I've harvested in one day was nine...that's all types combined, including cherry & grape, so not much tomato goodness at all. I've been flash freezing them & storing in the freezer until I get a big enough batch to do something with, so your recipe & instructions are very timely. Thank you!

[@CarmellaRodi]

Thank you, love the way you show how to do your canning. I’m new with canning and I learn a lot from your videos.

[@bellepfeiffer3630]

Very nice job explaining how to do this. I may try this again. I canned some applesauce years ago and it was fine but switched to freezing it since then, just because it's easier. The audio in your videos is so much better now, today's video compared to the grape jelly one 4 years ago - I'm guessing it's the new mics, quite an improvement.

[@debiauman1346]

We appreciate you two so much. We watch you all the time & enjoy learning great food preservation tips from you. Many of our friends watch you too. Recently we were at a camping trip. We met a family there & were talking about food preservation. They are from MO Ozarks too and asked us if we were familiar with your site. We enjoyed the time so much & they told us they had a chance to meet you, and that your were such warm helpful people. We hope to meet you some day ourselves. Thanks for everything and God Bless You!

[@jessicahanover3633]

I have fussy children who don't like the seeds and skins. I put raw tomatos in the blender then through a foley mill. I have found doing this first helps with burning too.

[@crystalshertenlieb6044]

We always called the tomato coring tool a "tomato shark." I worked in a deli 20+ years ago and that is where the name came from. I don't know if that was a brand name or just what it was called. It's a handy tool for coring lots of tomatoes quickly. I love mine.

[@katiedavis5861]

Oh I love that! I'll call it that from now on 😁

[@angies2273]

I love my tomato corer. I’ve tried GIVING them away to different restaurants and can’t. So frustrating- it never fails that places always give me the core which nobody wants to bite into and it would take them seconds to remove it! Grrrr

[@delilahcarbajal6734]

I’ve been collecting jars, I just purchased my pressure canner it came in. I’m excited to get going on canning. I got the ball book as well.. so no matter how many times you show canning videos many of us are excited and still learning.. between you and few others on KZbin I have been inspired to jump in.. I did jams in winter and it was fun. Thank you so much for sharing your kitchen and homestead with us.. FYI monsoon season kicked in here in Arizona 🌵🌵 smells beautiful after rain 🌧 not daily but it’s picking up. I really hope you all get rain 🌧

[@martytrout6252]

I just canned 6 pints of tomatoes using this video. I have roasting ovens but used my roasting pan for some reason. This is my first batch ever at 66 years old. I try to grow around 15-20 tomato plants in my back yard some years. Will do 6 more pints in a couple of days. (Just heard the 5 pops, the last one popped when I touched it.) I eat some vine ripe tomatoes and give my neighbors some. Next year they might not get any! Thank you for sharing all you do on your homestead. Love your garden, green house, orchard, meat cows, dairy cows, Idaho Pasture Pigs, rabbits, chickens, ducks and quail. Can wait to see your new house soon. God Bless all of you.

[@noranature]

That's amazing that it works to blend all the skins. I will try it and when that really work I'm so happy. Thanks for this tipp.

[@louannel7699]

I've kind of used that process in reverse, though I don't have a roaster. I blend my raw tomatoes in my vitamix up front, then cook them down. The roaster is a wonderful idea!

[@christine1373]

Sarah you always give great tips on canning! I haven’t canned for many years but plan to, especially tomatoes in various recipes, so seeing that I don’t need to skin them or use a food mill will make the process so much easier.

[@litlgran]

This is my first time canning tomato sauce. Your video was very helpful as a beginner. I like that you mention all the details needed when filling the jars.

[@marydanen5220]

I love watching you cook and can your harvests. God's blessings❤

[@pamtobias219]

Thank you - I really understand things like this when you explain them. You have a great teaching way about you.

[@ElderandOakFarm]

Ty for this! I'm growing romas for the 1st time this year to try my hand at canning for the first time this year! I just harvested a ton of romas yesterday!

[@rebeccaplumlee9601]

When I do pasta sauce, I add onion &/or garlic, I don't always blend to smooth as I like the chunks. I yr I bought 18 tomatoe starts that were supposed to b a Roma type & 6 slicing (early girl). Imagine my surprise when I got yellow pear tomatoes! At harvest I was picking a construction wheel barrow full every other day! That year I learned that blending peels saved me. It was odd to eat salsa & spaghetti sauce that was light colored, but the taste! I had only 2 crockpots & an old cast iron turkey roaster

[@tammypurtee8770]

Is there a reason why you stopped ladling off the juice instead of cooking it down so much? I seem to recall you saying that the ladled off juice though more watery, made a nice tomato drink for Kevin.

[@jenniferr2057]

I think that liquid it's more readily harvested from tomatoes that have been frozen.

[@lrfox49]

Sarah you explain so well why you do what you do I love your canning videos and your cooking

[@lindarundle7521]

at what temp are you setting your roaster at? And for how long?

[@pennywilcox4661]

Yes I wanted to know what temperature the roaster was set at as well.

[@ch2821]

I’ve been using NESCO products for decades with no problems…..love this company👍

[@captainron1960]

Fermented tomatoes, basil and garlic , best pasta sauce I ever made, amish paste and cherokee purple

[@GrainFreeHomestead]

Oooh yes!!! I love your tomato sauce method with the roaster and now I'm ready for Pasta sauce....thank you!!

[@wordvendor1]

That looks yummy, Sarah! Sure made it look easy! I love your shirt; one of my favorite hymns. 💜

[@patriciaandrews6803]

I can't wait to try your recipe. Only thing I would suggest is adding jars for spacers when only canning small batches. I've had jars turn over during the water bath so now I add empty jars so they won't tip over.

[@classicrocklover5615]

Yes, or sometimes jar up some fresh water to be processed. It will sterilize and seal to be put on the shelf

[@robin5382]

Good info on the blending of seeds and skins. That would really save time.

[@lorendickens6522]

Thank you for your very informative videos about canning. Blessings to you and your family.

[@donnadelong2781]

Great video, your tomatoes look great nothing like fresh tomatoes that you know for sure that they were grown organically. I always plant a couple more plants in case the harvest is smaller. Hope you are now getting enough rain that you are not having to feed as much hay.

[@sherrymorgan9120]

❤❤❤ your channel! I am also an avid gardener and canner. I notthat your canner has lime scale inside. I also have hard water. My 90 yr old aunt told me to put a splash of white vinegar in the canning water to prevent it in your canner and on your jars. Works great! Been doing it every time ever since!

[@5608Mjh]

I put the tomatoes in boiling water and peel, then squeeze out most the seeds. It all works just depends on what you want to do. I dont water bath any more i steam can the tomatoes. Less water involved. I defentioy use the roaster it make a great slow cooker.

[@lynsmith2698]

Great video. I love my electric roaster. Yesterday or the day before, I made a huge batch of chicken stock in it. So while watching the video I am canning it, thanks Sarah 🇨🇦💕

[@sherrymiller4069]

Thanks so much for this video! I have one of the tomato core tool, but we've always known it as a strawberry tool! Another thing I've learned today!

[@lindsaym2547]

The inside of my roaster did lose its coating & I am so glad you said something about it ❤️thanks for the recommended brands info.

[@vger9942]

I’ve had my 18 qt Nesco roaster for over 30 years. Good appliances are a good investment.

[@kathyhoot7277]

I have had jars bust! Love that you guys are so willing to teach us.

[@orchidjewels4823]

No matter what you do, you will have an occasional bottle break. I don't preheat my jars, but I do have a low-profile rack I put on the bottom and between layers. If you have many bottles break in the canner, you may have a problem. I think we had 1 break last year. Always be careful when you lift the jar out of the water. It may stay together until you lift it from the water. If you are in too much of a hurry you can be burned from the splashing liquid.

[@reneefarris4184]

Thank you Sara, I found your 5 cup Zucchini bread recipe from 3 years ago. I really enjoy your blog. Thank you 😊

[@cynthiafisher9907]

Have you ever tried a steam canner? I have been using one for many years. I think they are so much easier than a water bath canner, and faster too!

[@orchidjewels4823]

I use my pressure cooker to steam things. I pressure most things, but things like peaches, pears and apricots will get too mushy. I steam them. Yes, it's much easier.