How to Avoid RUNNY Sauce! Easy Tomato Sauce Secrets

Learn how to make this THICK tomato sauce, plus grab all my tips and tricks for quick and easy preservation when you have a bunch of tomatoes ripe all at once.
For more information and the full written recipe, visit the blog post here: melissaknorris.com/make-can-t...
Or, if you feel like you'd like someone to hold your hand through the canning process, grab my Canning Tomatoes Mini Class right here (it's on sale right now!): melissaknorris.lpages.co/toma...
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RELATED LINKS
- How to Avoid Siphoning: melissaknorris.com/podcast/ca...
- FREE Home Canning with Confidence Course: melissa-norris.mykajabi.com/p...
- What to Do When You Can't Find Canning Supplies: melissaknorris.com/podcast/co...
- 129+ Best Canning Recipes: melissaknorris.com/canning-re...
- How to Store Home-Canned Food Safely: melissaknorris.com/podcast/ho...
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
Click any of the below links for FREE resources and training to help you on your homestead!
- Homemade Sourdough Starter Series melissaknorris.com/learnsourd...
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- For raising, cooking, and preserving your own food, come hang out with me on Instagram / melissaknorris
- And Facebook / melissaknorris
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FREE CANNING CLASS
5 Essential Steps to Safely Canning at Home: Learn to safely can and store delicious food so you can secure your food supply and enjoy your harvest all year: melissaknorris.lpages.co/ever...
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MY PODCAST
Listen in to the top #10 rated Pioneering Today Podcast for Home & Garden for Simple Modern Homesteading Tips melissaknorris.com/podcast-2/
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MY BOOKS:
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The Family Garden Plan: melissaknorris.com/family-gar...
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The Made-from-Scratch Life: melissaknorris.com/made-from-...
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#tomatosauce #canningtomatosauce #cannedtomatosauce

[@trixverge]

This is revolutionary! I've been canning tomatoes for decades and always used the boiling water/ ice water shock method for peeling. We just processed this year's tomatoes with this roasting process and it is a) easier b) cleaner and c) yields a better product. Thank you so much for posting this video. It has changed our tomato processing for all future seasons!

[@anonymouse9833]

I know this is almost a year old, but I really appreciate how thorough you are in explaining WHY you're doing what you're doing. It's really helpful for a self-taught canner! Thank you!

[@MickLoud999]

I disagree. less talking is required. boring and monotonous

[@dollyperry3020]

I really like the frozen method since it gives me the ability to put off one of the major summer chores until the fall.

[@1947wdx]

Pressure canning: put lid on, wait for the water to come up to temp, wait 10 minutes and close vent. Wait for it to come to pressure, then wait 15 minutes. Open vent and let it reduce pressure. Leave jars in the canner with lid off for 10 minutes. Total time, over an hour. Hot water bath: Put jars in hot water, put on lid and wait for the water to boil. Process for 45 minutes. Turn off heat, lift jars out and place on towel. Total time: about an hour. Seems like the both take about the same time. With all the waiting for things to come to pressure and such I think the water bath is faster. And way way less complicated.

[@kellystassi]

What i like about peeling them that way is some of the water is released so it lends for a less watery sauce naturally.

[@Tristargardens]

Hi Melissa! Old hand in canning here but haven't done tomatoes for a couple years. Stumbled on your video for a refresher and am very impressed! I learned a few things from you and I appreciate it! The more I learn, the more I realize how much more there is to learn!

[@elizabethslavens7977]

Just FYI you can use a strawberry corer on those tomatoes much faster than a knife

[@DarleneDeSilva]

I love the oven process instead of boiling the tomatoes to remove the skin…thank you for sharing your knowledge and experience.

[@sherrywilbourn4605]

Thank you Melissa! I printed your recipe for pressure canning tomatoes & I added your hints for siphoning & why to use bottled lemon juice instead of fresh lemons. You are a great instructor!

[@josmith4741]

That looks like a very quick and easy way to get tomatoes prepped. Thanks for always putting out good information.

[@renamaemcdonald2075]

Some excellent info here! Thanks for all the tips👍

[@floranlehmann7149]

One of the best descriptions I have heard thank you

[@Simulacreage]

Very much appreciate the tips on pressure canning tomato sauce and the acidity guidelines and rationale!

[@amybugg001]

I'm new to the game and you made this look do-able. Im scared to use my brand new pressure cooker but you've given me the guts to try it !! I have 60 pounds of tomatoes, all brand new jars and lids so ... wish me luck. Thank you so much, I sincerely appreciate this video.

[@lindacrawford5029]

Your very thorough on instructions, thank you!

[@joscelynpease6656]

You are an absolute treasure, I am constantly finding your methods to be the most useful and practical. Thank you!

[@cherylwin9364]

EXCELLENT DEMONSTRATION VIDEO WITH GREAT TIPS AND ALTERNATIVE METHODS AND TO THAT I SAY THANK YOU VERY MUCH 🙏🏽👍🏾👏🏽😇

[@meganmackenzie5993]

I didn't realize that about skins with a higher bacteria load. Thanks for the good information, Melissa! I just removed the skins because the curls of tomato skin are an annoying texture in sauces. I purchased a sauce maker to help me with that task of de-seeding and skinning tomatoes. 🍅

[@barbarahasenauer2630]

I do to. I'll season my tomatoes, core ,cut in half, and roast. Then I put them through my kitchen attachment for deseading and skins. I like her but this process is sooo long

[@contessa2806]

Love your videos. I have been canning and gardening for over 30 years and this old gal can still learn new things!!! Thank you for sharing!

[@charlesdavaro8554]

Hi Melissa. I am so tired of boiling water and blanching to get the skin off not to mention the bowls to lift and clean and then cleaning the guts out. The baking tray method looks great Thx Great video

[@victorialg1270]

Absolutely the best detailed tomato canning video. Tomatoes were one of the first vegetables I ever canned, but I've learned more from this video. Thank you. I am finding the siphoning tip is even more important with the tatler/harvest guard style lid.

[@janew5351]

Thank you for that tip about the Tatler lids. Because of the height of my over the range microwave, I have to move the canner to the front of the stove or I cannot lift the jars straight up

[@brandyblacet305]

Wow, I learned so much from this video about canning, let alone canning tomato sauce. Thank you for informing in a way that assumes the viewer to know nothing about canning, such as difference in head space when pressure canning vs water bath. You dont know how much you dont know until someone shares all the details. VERY helpful video. I have subscribed to learn more. Thank you.

[@Cidtalk]

Excellent. Thanks so much for sharing all your knowledge and experience. Truly, changing the world.

[@MelissaKNorris]

Awe thank you! So happy to have you here!

[@AC-hy1xd]

Amazing timing! I just found your channel as I’m about to can tomato sauce for the first time. I really enjoyed this video. You are so thorough and I love seeing the entire process. Thanks for sharing.

[@MelissaKNorris]

Welcome! So happy to have you here!

[@faramarzmokri9136]

Dry nice and detailed video. Thank you.

[@catargabright103]

So helpful! Was at a loss with what to do with my tomato harvest this year and sauce has always been challenging for me and this helped me fix my nasty (watery) habits right up.

[@simitudesims5941]

Thank you so much for telling us why you put a towel down under your jars. Everyone does it but I thought it was for appearance sake because of the water. Knowing the reason for things helps people understand the process better. This was the most important canning video I have ever watched and I've watched a lot. Thanks again.

[@cherokeepurple4480]

I put a wooden cutting board underneath myself. Seems to do the trick and it makes moving the hot jars around easier.

[@jeannine9066]

I did it! Scared the hell out of me, but I did it! Thank you for teaching me!

[@deanacanfield200]

Great video! Learned a lot, anything for quicker, more efficient preservation is awesome. I'll be planting some paste tomatoes next season. A couple of years ago, I watched a video where they removed and canned the juice separately, and water bathed along with the jars of tomatoes. I gave it a shot and it was great, I was able to use my beefsteak toms, and slicers, and still had full jars of tomatoes for recipes and soups as needed AND could drink the jars of tomato juice or use as a base for soup and stews.........everything tasted awesome. Pulling off and canning the juice reduced the time I had to reduce down all of the tomatoes and made sure my jars of tomatoes were more tomatoes than juice. Thank you for sharing your knowledge and explaining everything so well.

[@curiouscat3384]

So helpful - you discuss a lot more details than most channels! Subscribing :)

[@sharonanderson346]

Great method. Informative!

[@dawsoncanfield5386]

I just wash them, cut them into 3-4 pieces depending on the size, and run them through my Squeezo. Just pulp comes out through the screen, skins and seeds come out the end.

[@TheGreenBean]

What a great idea!

[@TheGreenBean]

@@cynthiafisher9907 thanks

[@cordelia7313]

@@cynthiafisher9907 yes it does. But I think my chickens are not as happy about less waste once I started cooking them first. Before the juicer we had a good mill. My grandmother would cook hers first but my mother in-law didn’t. I seen the difference and cooked mine first also. Then we progressed to the juicer and didn’t cook them and I was surprised by the amount of waste and thought to cook them first. Now I use a ninja blender and it liquefies skins and seeds with out pre cooking. Poor chickens, now they only get the cores!!😆

[@sandrasweeney798]

Wonderful presentation!

[@pinschrunner]

This is a great alternative peeling method

[@ThatBritishHomestead]

Love this! We got so many tomatoes this year I’m looking for new things to try lol

[@melodystull19]

You are the only person I’ve seen on utube to even speak about a steam canner. I’ve used one for 40 or more years my grandma used one. They are the best

[@tamararobinson2069]

I did the half tomato oven roasted method this year - Love it!! Won’t probably do Roma type tomato sauce any other way ever again! 🤗😋

[@joanies6778]

OMG, I love the flavor of roasted tomatoes, too, so I will always roast mine! The skins fall off so easily. I just roasted my home grown San Marzanos for a salsa recipe which called for leaving the charred skins in the pot. I don't like the charred skin texture, so I pureed them with the garlic and juices. Delicious! (It came from a USDA approved recipe.) But the whole pot gets boiled for 10 minutes before canning, so I am not concerned with bacteria from the skins.

[@tamararobinson2069]

@@joanies6778 Right!!? The extra good flavor is amazing!! And the dehydrated more toasty roasted skins - that practically fall off on their own make an extra tasty tomato powder🤗

[@Angela152half]

I just purchased a brand new 22 qt Barton pressure canner from my friends mom for $60. I can’t wait to start canning at next years harvest.

[@Angela152half]

I have pounds and pounds of dry pinto beans I could can.

[@donnamullins2089]

Great advice. Thank you

[@Javaman92]

Excellent job!

[@ldg2655]

I have the same breadbox/canister thing that you have on the counter behind you… it was my grandmothers..❤️❤️

[@user-ux5xs7rs7w]

Wow..youre an awesome teacher..thank you

[@moniquem783]

Wow it’s refreshing to find someone who says any salt as long as it’s not iodised and doesn’t have anti caking agents. I’ve had people (in Facebook groups usually) insist that you must use canning salt and nothing else is acceptable, and even when you tell them that canning salt isn’t available in your country they still insist that it’s the only thing you can use! And then they were insisting that a first timer must can water first, even though lids are crazy expensive here and difficult to find and it was such a waste of lids just to can water. The rigidity of those people and their inability to understand that the world is bigger than America really put me off canning for a while. I shoved the brand new pressure canner in a corner and didn’t touch it for almost 3 years. Thankfully, I’ve now found some good people on KZbin to learn from and have dusted off the Presto. It’s not getting huge amounts of use as I don’t have a garden here, but I will be moving soon and then there will be lots of canning from the big garden I’m going to have. I’ve also decided I will use Weck jars as they’re about the same price as mason jars here and are so pretty, and I’m really not a fan of the mason jar lids. Plus the rubber rings are readily available online.

[@hilow8331]

honestly you can even use iodized salt and i have for many years. the reason they say not to use it though is it makes the liquid a bit cloudy if making say, dill pickles.

[@lynhanna917]

I bought Tattler lids from the USA and had them shipped to Canada. Very glad to have them when the lid shortages happened. I first canned water because I was afraid of the pressure canner and didn't want to waste food. I now make big pots of soup and while eating supper I have put the excess in jars and started the pressure canner. By the time the kitchen is cleaned the canner has run it's course and I have homemade soup for the pantry and not taking up valuable freezer space. I love the look of Weck jars - happy canning.

[@zachwells8267]

O

[@pioentje73]

You do not need a pressure canner, that is also a very American thing, in Europe we do waterbath canning.

[@sheepseven7588]

Pickling salts are highly suspicious

[@kmorris1882]

Such a great tutorial. Newbie here, just researching how to do canning. Thank you!!!

[@Brenda0312F]

Me as well. I’m scared to jump in. 😕I did some grape jelly...it tastes great...but it’s kinda runny. That was water bath canning. I’m wanting to pressure can...but I’ve heard “the stories”...and I’m nervous. 😢

[@hilow8331]

@@Brenda0312F i do peach jam every yr, i need to add a bit of pectin as peaches are low in it, but i think grapes are high in pectin?! i think lol if they are just simmer on low, i use my space heater that i originally bought for sauce so not to scorch the bottom of the jam/sauce ( i have natural gas burners)

[@Brenda0312F]

@@hilow8331 that’s awesome. Thanks for the tip ❤️

[@Brenda0312F]

@Destination Exile that’s about how I’m feeling about it. Haha.

[@Brenda0312F]

@@cynthiafisher9907 thank you! I will 🥰

[@steveegbert7429]

Thanks for the demonstration, especially skin and seed removal tips. I've never done sauce before. Is there a standard thickness for tomato sauce and how do you judge when that is right? If it is like other liquids it will probably be thinner when hot and thicken as it cools.

[@NewTasty]

Great video.

[@Smacsek]

I love roasting them to get the skins off, but to reduce it I put all the tomatoes in the crockpot with the lid cracked for steam to escape. It's a great way to start the process in the evening after work and be able to can in the morning. And if anyone is doing seasoned tomato sauce with onions (per the recipe) put those on the sheet pan in the oven for roasting too

[@colliecoform4854]

I used the crockpot last year for the first time in getting tomatoes ready to can. I don't know why it took me so long as I use it a lot for dinners and soup, etc. Set it up, went to bed and easy peasy, ready to go. Luckily I have a very large crock pot so it holds quite a bit. No need to heat up the kitchen before using the canner. I use a food mill to remove skins and seeds but may try some like this and see which is faster and easier to clean up. With the mill you also don't need to use the blender.

[@TheGreenBean]

Great video! I don't know why I'm so intimidated by pressure canners, you make it look so easy :)

[@lynhanna917]

Our half acre homestead on you tube uses the presto canner which "can" be used on a glass top stove. I bought the All American and I first canned jars of water. Then I let it cool too long with the lid on and I couldn't take it off so I undid all the safety bars with a screw driver and then could pry the lid off. A friend laughed so hard when I told my story - she said, next time just turn the heat back on, it doesn't need to get to pressure but if you warm up the canner the lid will easily come off. I prefer the pressure canner over water bath and it is not scary to use if you follow a great you tuber's advice.

[@marydevincenzo5153]

I love the way you teach… You’re clear. I’m very happy I found your station.. I’m very new at this. Moving to the hills in TN end of Nov or beginning of January. Any and all advice you are willing give would be greatly appreciate.

[@voidisyinyangvoidisyinyang885]

Wow - never saw pressure canning. thanks

[@jennygalvin7867]

I did this the other day. Saved so much time. My sauce was perfectly thick. Game changer👍

[@MelissaKNorris]

Love to hear this!

[@lifeonmistyacres2340]

We started peeling our tomato’s this same way in the oven and it is awesome!!!! I also feel like to you loose some extra water when broil them this way. Now I have to know, where did your shirt come from?

[@cindynielson4231]

I have freezing san marzano tomatoes for a bit now. Before I freeze them I cut them in half and clean out the seeds. TFS

[@doolittlegeorge]

Seeds are flavor. Better off making the sauce straight up and canning that. I can see making pickles as a good hobby but the amount of work you're talking here is really crazy. Plus you have to pay for that. Think I'd eat Ramen instead at the moment.

[@robindevellen7038]

Gets rid of half the water. Cuts the cooking time in half.

[@curiouscat3384]

The seeds contain lectins which aggravate arthritis. All the traditional Italian sauce makers remove the seeds before processing.

[@colleenh5509]

OMG I started roasting a few years ago it’s so much easier. Better flavor too. I also roast garlic onions and peppers for the sauce. 😋

[@patriciaalber367]

We fire roast, over natural wood, for all our tomatoes, green chilies, and tomatillos. But I thought to give my husband a break and do some in the oven this way but there is no temperature given. Or else I missed it.

[@lynhanna917]

thanks for the video. I will be trying this with my next batch of processing. I like a sauce that is very versatile and it is nothing to quickly saute onion, garlic toss in some herbs and oil for a super fresh tasting sauce.

[@MelissaKNorris]

Yes so versatile!

[@marktoldgardengnome4110]

That and it seems no 2 tomato based sauces have the same herbs, spices, in the recipe. Dress it up at time of cooking to your liking for any dish.

[@debbiep7419]

Great recipe I will definitely try. Love how clearly you explain everything! Like the idea of using it as a base for homemade pasta sauce. But when I went to your blog to find the recipes, the only pasta sauce recipe calls for canned stewed tomatoes and canned tomato paste. Where can I find how you use this tomato sauce for pasta sauce, pizza sauce and tomato paste. Also, I use the canned fire-roasted tomatoes a lot and would love to can my own; any recipes approved for water bath canning?

[@MelissaKNorris]

I have it in my book Handmade but basically I just saute onion and garlic in olive oil, add sauce, simmer, and add any herbs right at the end. For extra flavor boost I'll use garlic and onions powder

[@dr.rev.lindabingham]

Blessings to all!

[@NWinKS]

Thank you! You make it look so easy and you still look good..I would be a hot mess.

[@genskitchenmagic2957]

Great video! Lots of good instructions. The time doesn’t change whether you add acid or not. The acid is simply needed for shelf stability. The processing time is the same with or without added acid, but of course for safety, you want to add the acid.

[@MelissaKNorris]

You're incorrect, if you pressure can it longer you don't have to add acid and it is shelf stable but it has to be pressure canned to the time of soups

[@genskitchenmagic2957]

No, sorry, you are incorrect on this one point…. Per USDA for soup you need to have 50% liquid, not a thick puree like tomato sauce. And of course, processing time is much longer, damaging the quality of the product. For tomatoes, not soup, you need to add acid whether you pressure can or waterbath can. I like to use litmus paper to see if my tomatoes are below 4.6 but not everyone want to do that! Of course I loved the rest of your video! Such great instructions about processing and canning tomatoes! I love the oven method for skin removal and your tips for using paste types and removing seeds are awesome! Thank you!

[@MelissaKNorris]

Do you have a link to this?

[@nancyinboise9643]

Really great tips! I usually freeze mine since we don't have a huge crop but good to know. I was curious do you have an extra heavy duty element on your electric range? Or are you able to use just a standard one that comes with the stove?

[@MelissaKNorris]

It's just the standard element.

[@rustyrobinson8027]

Liked and subbed thanks best wishes from Columbus Ohio USA

[@dgraham4966]

@melissa K norris Great video! Thanks so much! How many tomatoes plants did you grow for this size of harvest?

[@MelissaKNorris]

About 20

[@mamatobz2890]

Wow great method! I have 100 pounds of Romas to do today and was looking for a refresher video when I found this. Oh yes 👍 doing this today! 🍅

[@mamatobz2890]

As a follow up. I did this method yesterday 👍 wow less mess. Less hot steam on a warm day. Easy peazy method! 14 Quarts from 75 pounds of tomatoes 🍅

[@danielleterry2331]

Thank you for this awesome vid! I froze my tomatoes more because I only have 16 plants so I pick daily and wash and put in freezer till I can have at least enough to have 6 gallon bags full, as I have to can using my grill outside to keep my home from getting to hot…heat index today was 114 🥵 yeah I pressure can at 6am so not falling out with this heat.

[@curiouscat3384]

Same here - I'm just starting this process and I assume the 6 gallons you accumulate will make 7 quarts canned? Thanks!Susan

[@Carol32547]

Never heard of placing them in the oven to remove skins!. So much easier

[@Carol32547]

Or freezing them

[@t-ro__7846]

Hey Mellissa great video! would you be able to tell me what temperature you had the oven on for the 5 minutes?

[@dn744]

Home made tomatoe soup tomorrow for me. Daughters orders

[@Bunefoo401]

Love that you say wear red for red food ..l my apron (if I wear one, has to be tied around the neck, lol). Just prepped my tomatoes for a long cook tomorrow

[@candylyman6429]

That looks like more work than using a victorio strainer. I cut raw tomatoes in half and put through strainer. One step, sauce comes out front and seeds plus skins come out the side. Ready to simmer. Fast simple.

[@amykruse6887]

That's how we do it, too. Kids love making sauce! Thicker sauce is always a nice goal, but this seems like much more work (and dishes) than simmering longer.

[@patriciaalber367]

@@amykruse6887 And you can spread the seeds/skins on dehydrator trays and dehydrate for powder. Easy peasy, I agree.

[@amykruse6887]

@@patriciaalber367 and sometimes we throw the seeds in the garden for volunteer tomato plants for the following year. 🍅❤

[@lesliejacobs1439]

Try Big Moma from Burpees. Big, big.. grow here to red ripe in zone 5 Lander WY.

[@andreacremeans1055]

Thanks for reaching about this! We use a TON of tomato sauce for the base of our sauces. I love the San Marzano! So flavorful! (Also, is that a metal bread box?)

[@MelissaKNorris]

It is a metal bread box, got it at a garage sale this summer

[@andreacremeans1055]

@@MelissaKNorris so cool!

[@angelamiedema]

@@MelissaKNorris Any idea what brand?! I would love to find one like that.

[@MelissaKNorris]

@@angelamiedema it says Speco Products on the back

[@faithk_integrityandintention]

@@MelissaKNorris Yeah, a year late, but I have the metal breadbox from my grandma. I can't see yours too clearly, but the top of mine has drawers for flour, sugar, coffee, and tea.

[@irenerawson853]

Is it ok to add vinegar to the water in the canner to prevent the white mineral film from hard water? I do it with water bath but I just got a new pressure canner and wonder if the vinegar would cause any problem with the vent or anything else since the canner is aluminum.

[@cltinturkey]

Good video. What happens when you mix jar sizes in a water-bath canner? What happens when you leave jars in a water-bath canner for longer than recommended? I've been processing them for the required time for the larger jars, then removing lid and leaving them to rest in the open water-bath canner for 10-20 minutes. Then I remove them and put on a towel and let cool down for 24 hours there. Please share tips if I'm doing something dangerous here with food canning. Thank you!!!

[@seeshell6440]

What did you set your oven temp at? Sorry I didn’t see that mentioned if you did.

[@jojo-tl5ei]

Thank you for the pro tips! My t-shirt would be covered with tomato splatters by the end of the video lol. 😆😂

[@urbanhomesteadingchannel1813]

I'm sorry but I need to comment regarding the processing times. To water bath can pints of sauce is only 35 minutes. To water bath can quarts is 40 minutes. It generally takes at least that long to prepare your pressure canner. True the actual process time itself is shorter but the time it takes your canner to dispell the air inside your pressure canner plus the time it takes to come up to pressure then the process time then the wait time for your canner to depressurize you've already doubled your process time of pressure canning vs water bath. The only real reason to pressure can tomato sauce is if you've added ground meat then it absolutely must be pressure canned. Obviously it's the choice of the homemaker but don't bill pressure canning as quicker because it just isn't. True you can fit more paint jars in a pressure canner but that's the only convenience to pressure canning.

[@barbgardiner5719]

I did this way this year

[@tracygoodman6525]

I use the same tomatoes, i wash and cut them up straight into the stainless steel kettle, turn on low heat and as the tomatoes cook down add more till kettle is full. Cook until its done. I then put it through my kitchen aid using the proper attachment. Juice goe into bowl and the scraps into another container. When all of tomatoes are ran through it, i put the scraps into a pan with some of the tomato sauce and a bit of water and cook till full boil and run that through the kitchen aid attachment and get alot more tomato sauce. I add a 1/4 of white vinegar and bring to a boil and hot pack it. Never had any spoil.

[@tracygoodman6525]

That is 1/4 cup of white vinegar.

[@halkizerian9604]

I ADD GROUND DEHYDRATED TOMATOES WORKS GREAT HELP ADD COLOR ALSO

[@halkizerian9604]

YOU CAN ADD PAPRIKA ALSO

[@elissapoh7782]

Excellent info Melissa… It did seem like you missed the explanation about letting the canner come down in pressure completely without interference before opening it up though! Maybe missed a video clip in the editing? It was a bit misleading that way…

[@kellystassi]

Thats the way I have found i like best to peel my tomatoes as well.

[@sheilayoung6590]

I made salsa yesterday and added 1/8th tsp per pint jar of lemon juice. I water bath canned them 20 mins. They all sealed but now I’m wondering if I processed them long enough?

[@AlexP0216]

Off topic but how much land is needed for a set up like you have? Chickens, pigs, cows and a garden. I don’t want to go overboard but I don’t want to get 1-2 acres and now have any room to expand. Thank you! My wife and I are learning a ton from you.

[@growinglongisland]

Roasting the tomatoes!!!! Why didn’t I think of that 😝 great idea! It’s a shame I did 4 batches before I saw this video.

[@authentichomestead]

I'm going to be using not just Roma tomatoes but all my tomatoes in making a tomato sauce. Do you have any recommendations of removing the seeds from the other type of tomatoes then aren't paste tomatoes? ~ Laurie

[@athenathegreatandpowerful6365]

Top the toms, cut in half, use spoon from the bottom up to scoop the core and seeds out.

[@michelerichard5523]

I have a jar of tomato sauce that I can see some space within the sauce in the jar after the canning in the water bath canner was completed. I followed all the steps and thought I got all the air pockets out. Is this still safe to consume? Thank you

[@Thebearcave1776]

You can toss the skins and seed guts into the compost bin too. Feeding the worm compost bins might be another place.

[@ecocentrichomestead6783]

Haaa! First time I heard why people peel tomatoes when canning!

[@Herschel1738]

Traditionally, tomatoes were peeled because the skins & seeds can be bitter; or the skins become chewy strips in the sauce unless they are pureed or put through a food mill. In 40 years of canning (& I get all my info from proper scientific sources), I have never seen the claim that the skin is so infected with bacteria that it should be removed. I am not saying that this is wrong - just that I have never heard of it before. I would think the act of peeling the tomatoes would transfer the bacteria to the inside meat; more so with frozen whole tomatoes, thawing in a bag that becomes a soup of juice, skins & tomato meat. If I was concerned, I would only hot pack (rather than cold pack) tomatoes. This is bringing them to a boil, then filling sterilized jars & processing them in a water bath.

[@ecocentrichomestead6783]

@@Herschel1738 lol. That's what I thought. Something like the woman who cut the ends off a ham before cooking it because that's what she seen her mother do.

[@Herschel1738]

​@@ecocentrichomestead6783 I have no qualifications to say she is wrong. Following her advice can do no harm & may do a lot of good. WHEN IN DOUBT, ERR ON THE SIDE OF SAFETY! And don't take advice from people like me on the internet who admit they haven't researched the facts. But I do a lot of dehydrating (as she recommended for the tomato skins) & as I set the dehydrator to the recommended temperature for vegetables (135F) & watch it run for hours, I realize that I am creating a perfect bacteria incubator. "Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Yikes! I rationalize that I only dehydrate things that will be cooked before eating, which will kill off the bacteria.

[@McKenzieIdeality]

I have heard that in some countries they consider skins and seeds poisonous and do not eat them. So to each their own!

[@nickimcerlean8239]

That was GREAT information!

[@codedesigns9284]

When pressure canning (whether it be on an electric stove or gas) how do we know what to set the stove to? (Thus far I don’t believe I have seen a video that explained this). I believe many people are intimidated not so much by the pressure canning procedure itself, but by putting too much (or even too little) heat under the pressure canning system. Thank you Melissa for amazing videos! 👍😊

[@rebeccalacy2792]

For an all American it’s how many jiggles in one minute it should be no more then 4 no less then 1. I recently watched another KZbin test her AA pressure canner and she got that right from the book. To many jiggles turn the heat down too few turn the heat up! It was very helpful

[@patriciaalber367]

@@rebeccalacy2792 I can't get my gas cooker low enough to do just 4 jiggles. It is almost constant on a bare minimum

[@Sarah-zb5it]

This is more or less my procedure this year and I love it. I do roast my tomatoes for 30 minutes total, but maybe that's the difference in tomato types as I'm using oxhearts. Do you have a source for the 1 inch of headspace? Everything I've seen says 1/4 in or 1/2 in, even for pressure canning.

[@MelissaKNorris]

The Complete Ball Book of Home Canning for headspace, it's different than their waterbath headspace but I never have siphoning issues

[@Sarah-zb5it]

@@MelissaKNorris thanks, yes! Looks like they don't have those online, but my print book surely says 1 in headspace. It's interesting how far from each other the NCHFP and ball are, though I can't imagine pressure canning with only 1/4 in headspace.

[@carolclarkson4859]

What about freeze drying and making a powder. You could add as much water back as you like. Would this work?

[@MelissaKNorris]

I haven't tried it yet but plan on doing it with the tomatoes towards the end of the season when it's not enough to can

[@lisakoselak1122]

I have a question for youi have a question for you about your stove. I have the exact same stone in my apartment and have difficulty pressure canning on it. I think it may be because my Mirror Canner's button isn't totally flat.

[@bobgoldesberry7740]

I highly recommend you switch to using a tomato juicer. I have one that removes all the skins and seeds. It has made the task so much easier.

[@kathygreer2097]

Just what I was thinking!

[@edsmith4414]

We core ours, heat, laddle off as much juice as possible, drain into a collender to get more out, then run the WHOLE tomato (skin, seeds/all) thru our Vitamix blender. Makes a great paste.

[@MelissaKNorris]

But not safe for canning

[@edsmith4414]

@@MelissaKNorris Really ? And Why is that ??

[@edsmith4414]

Still awaiting an explanation............

[@MelissaKNorris]

@@edsmith4414 I explained in the video AND the written blog post why skins shouldn't be used when canning

[@jeffpereira8891]

Fresh is always good.

[@JohannesJunkJournalLife]

I don’t have sanmarzano or plum. I just bought 50lbs of romp from a farm. I’ve watched so many videos. Some don’t take the skins they just boil and leave them . Has anyone done it without peeling? When I make fresh sauce I purée the whole thing and it is so sweet.

[@MelissaKNorris]

I explained safety wise when canning skins need to be removed

[@kat_trabue]

What size canner is that? I'm looking to purchase my first canner and I'm leaning towards the 915 but not sure which size is best for my family.

[@MelissaKNorris]

Mine is the 921 amzn.to/39aEgLT

[@prezentacja]

Ever thought about blending them all and then squeeze them through sieve ?

[@rwiebe8610]

Just curious. You say you are not suppose to can with oil in a sauce? The ball canning blue book has recipes with olive oil in there. Would that not be safe?

[@maryadkins4619]

Is it possible to roast peppers and onions with the tomatoes and then blend everything together and pour into the stock pot to thicken? And then processes in canner?

[@jessicaj8148]

Sounds good! However I have heard that too many peppers on your sauce can make it bitter. But you can always try a small batch