Instant Spaghetti Sauce

In this video I will show you how to avoid HOURS/DAYS of cook down time and energy costs, avoid all risk of scorching/burning....and also achieve MUCH more finished/final product than with a traditional cooked down spaghetti or tomato sauce.
Roasted tomato preparation method:
• How to prepare tomato'...
How to use your stove top Pressure Canner as a Steam Canner:
• Canning Pineapple

[@webbsway]

Thank you thank you, thank you So Very much for that tip on cleaning that machine pronto. I would have been the very one to make that mistake as I did in my younger years! But after getting right on it I was Amazed at the difference! Also thank you so much for turning me onto this machine! You are an angel.

[@angelapennington4778]

Thank you. This is great.

[@Konner12]

I have a food mill like yours but just different name, I really like it. I take my peels/seed that I have run through the mill twice and I dehydrate them and then run them through food processor and grind very fine. I use to mix in soups/stews for more tomato flavor. Going to use your recipe next canning seasoning, Thank you for your hard work, Love your videos.

[@pblclwil]

Made this today. Very happy with it! Had enough left for supper and it’s delicious!

[@millermeadows6359]

I am SO happy to hear this!! As a recipe creator....I always wonder and worry about how my ideas will be received, or if people will like the results/taste. Thank you so much for letting me know!

[@maryrowe2018]

This is a total game changer!!! So excited to try this!!

[@millermeadows6359]

Right?! I'm really happy with this new idea I came up with. And super excited about the shortened cook time, and increased total volume of completed product!

[@jenniferharris3989]

Outstanding......

[@millermeadows6359]

Thank you so much!! Welcome to my overactive brain! LOL!! Hope you give it a try and are happy with the results!

[@Mejiaelis]

Every time I see you post a video it honestly brings me joy 😊

[@millermeadows6359]

Thank you so very much!! You have no idea how much that means to me!! Big hugs!!

[@ivahihopeful]

Me, too! ♥️

[@millermeadows6359]

Thank you! HUGS!!

[@Mejiaelis]

@@ivahihopefulright?! This channel is the reason I now have (dry) canned potatoes, canned beans, canned tomato sauce, stewed tomatoes, salsa, and corn! I sometimes go look at my pantry because I can’t believe it

[@millermeadows6359]

Oh....my HEART!! That touches me in so many ways!! I'm so happy for you, and so happy that you are able to preserve wonderful food for your family! Thats exactly the reason that we are here sharing! God Bless you!

[@brendadanks767]

WOW! Really! Wow. Why has it taken so long for someone one to come up with this? THANK YOU!! I.m excited to give it a try. I've learned that it is the tomato skin and seeds that causes the arthritis issues, so must find food mill. Funny thing is I just found an old one, Foley probably, in my dad's garage. I cleaned it up, used it, and wished it was easier!! Now to get some of this year's summer tomatoes out of my freezer and into jars. Thanks again!!

[@millermeadows6359]

My pleasure! Hope you have great success with it!

[@user-hc6we9bi2j]

love it!!!

[@millermeadows6359]

I'm super excited about the results!! I have seen a bit of separation on batches that I didnt thicken as much as others...of course just giving the jar a shake remixes it....and I can further thicken upon opening to heat and serve with just a simple corn starch slurry....but thought I would share that with you, so you are aware. Hope you enjoy!!

[@michaelahilton4652]

I considered using clear jel in my spaghetti sauce, and then had second thoughts. Glad to see I wasn’t totally crazy! Lol also that food milk is definitely going on my wishlist

[@millermeadows6359]

Well, if you are crazy....I am TOO!! LOL!! I was brave and tried out my idea, and I'm super happy with it! Hope you give it a try!! On some of my earlier test batches where I didnt add as much thickener, I am seeing a bit of separation in storage, which is easily fixed by simply shaking or mixing the contents. The thicker batches are remaining as they were upon coming out of the canner. Regardless.....thin, or thick depending on how much you add, both are safe. You can always add a little corn starch slurry to thicken further when you go to heat and serve. This is really tasty and convenient!!

[@laurachastain7116]

❤❤❤❤ So AWESOME Lorrie! This will definitely be a keeper recipe! I don’t have any tomatoes at the moment. LOVE the music too😂!!

[@millermeadows6359]

Wish I would have came up with this idea last year when you were drowning under a pile of tomatoes! LOL! Definitely tuck it away in your mind for the next time you are processing tomatoes! And the music I chose was with you and Tommy in mind as I remember the story you told me about Tommys reaction one other time we used this song. HUGS my sweet friend!!

[@suzieellis7452]

Me again. Love your videos. I had a bumper crop of tomatoes this year. I put in freezer bags until I had time to make spaghetti sauce. I hope I can still make flavorful spaghetti sauce even though tomatoes were previously frozen. I just canned up 50 jars of plum jam. Still more to can, but taking a break to do spaghetti sauce

[@millermeadows6359]

Your frozen tomatoes will make amazing sauce!! As they defrost you can either opt to drain off all of the clear fluid and can that as tomato juice...or discard it....and you will be left with a nice, thick sauce. If its not thick enough....simply follow my directions on how to use the tapioca flour/clear jel to thicken it. Do it slowly....so you dont over thicken. My measurements of spices/herbs for each jar with give you a great tasting sauce either way, whether you need to thicken it further or not. Let me know what you think after you taste it! Blessing to you!

[@heavenbound2713]

Great video once again! I actually paused it and went online to Lehman’s and ordered a Weston food mill. I’m so excited to use it on our tomatoes. I’m wondering if it would make quick work with apples too…. applesauce and apple butter?? We got a bumper crop of apples and pears. I made your crabapple jelly and it was wonderful. Thank you for sharing your knowledge! God bless! 💕

[@millermeadows6359]

So happy to hear that you were pleased with the jelly recipe! Isnt it just so YUMMY?! Enjoy that new food mill once it arrives....I think you are gonna LOVE it!! I have never used my Weston mill for apples....I usually use my Foley for that....simply out of habit. But after cooking your apples, Im sure the Weston will do a great job! Thank you so much for your kind words!!

[@beverlyrichards728]

Oh wow this is a game changer! Thank you so much.

[@millermeadows6359]

My absolute pleasure! Enjoy!!

[@marjdalecoate9440]

Wow Lorrie! You are a genius! Thank you SO much for sharing your instant spaghetti sauce recipe. You can bet I'm going to try it on my next batch of tomatoes! You are the best! 🥰

[@millermeadows6359]

Awww....thank you so much! Super sweet of you to say!! Let me know what you think after you give it a try please!!

[@louisemandeville3371]

Hello Lori,thank you so much, I just love your videos.I canned your beet recipes and they are so good.I have a request,could you make a video on water bath canning turnips,and also onwater canning coleslaw? Your the only one that i truly trust, on how to water bath food.thank you again for your lovely videos.❤

[@millermeadows6359]

That is the sweetest comment ever!! You touched my heart!! So glad that you liked the pickled beets....and I will tell my Mom that you enjoyed them also. That will really make her feel special!! And, I will put those requests on my "to do" list of recording!!

[@user-bd2uf3di8r]

Can I get away with powdered food starch? I’m about to try this... looks amazing ❣️

[@millermeadows6359]

I honestly have never used that product. Is it corn or potato based? I have used corn starch in the past for apple pie filling with no issues.....

[@lisamielke2607]

Wow…very impressive! What website did you order the Weston Mill from? Also, I was wondering about dehydrating the tomato waste? I would want to core the tomato and remove any blemishes first, but would that work?

[@millermeadows6359]

Absolutely yes! I have dehydrated and powdered the left over skins/seeds for years. Its a great addition to many dishes! This mill was actually a years of service award that my husband got to choose out of some catalog from his employer. I checked online and it is still available through many different sources....so do some comparison shopping to get the best deal. We did notice that they also have a stainless steel model.....(drool).....but this particular model that we have has worked really well for years!

[@JoyfullyOrangeDeborah]

Awesome! I definitely don't like to waste time or product! I've been waiting for this video and I so appreciate you Lorrie! I so wish I had that food mill right now! I had complete failure with the Foley type mill. I bought another box of tomatoes ($20 is pretty good) so I'm processing tomatoes today. I also bought the cook type of clear jel from that market, is that the type to use? I should've bought a bunch. We like a little Worcestershire and chili powder in our sauce for depth of flavor - are those ok to add (I'm guessing 1/4t per jar). I also just bought citric acid (which I'm guessing is needed in steam canned or water bathed tomato products but maybe not PC'D?) Is it better to use the lemon juice or citric acid? Many Blessings to you my friend! 🧡

[@millermeadows6359]

Your chili powder and Worcestershire sauce are fine to add...won't affect needed canning time in any way. Citric acid is also acceptable in place of the lemon juice. And your cook type Clear Jel is perfect! Allow at least 2 minutes of cook time between additions however. Thank you so much for your never ending support, and always lovely comments!! Big hugs and God Bless you my friend!!

[@debraburke301]

Lorrie, Have you made this as a sauce without the Italian herbs, just lemon juice, salt & thickening agent? I would like to have plain sauce, so to use for non Italian foods.

[@millermeadows6359]

Yes. You can omit all of the spices, for a plain tomato sauce.

[@netty10453]

Awesome work , you have me thinking now , for sauce I have already canned m which are just plain no seasoning , when I use latter for pasta can I use a thickener like xanthan gum rather than tomato paste to thicken?

[@millermeadows6359]

Absolutely! For years upon heating to serve my home made sauce, Ive thickened it with a corn starch slurry. It helps the sauce to stick to the noodles better.

[@netty10453]

At 70 years old I am a slow learner🤷🏼‍♀️

[@millermeadows6359]

Hey....I am too!! Its taken me 45 years of active canning to come up with this pasta sauce thickening and seasoning idea! LOL! So....your not alone hun!! But the great thing is....is when we DO come up with new ideas....they are really GOOD ones!! Hugs!!

[@dotevans2720]

See a man used this machine he attached to a drill making life easy saying if you had lots tomatoes to do your arm aches so he made a way of attacthing

[@cathypavageau1480]

when it is not tomato season, can you do this process with canned tomato juice or canned tomatoes? thanks!

[@millermeadows6359]

Absolutely yes!

[@webbsway]

New subscriber here with a stupid question I was doing my first apple pie feeling and it called for cornstarch so I decided to try the tapioca flour see space house look perfect as I poured it over the apples in the jars the sauce looks perfect but when I pulled it out of the counter and open the door to test it it was just like water what do you think I did wrong

[@millermeadows6359]

My thought is, you simply didnt cook the pie filling long enough before putting it in your jars. Apples release a lot of juice when they are cooking....so that juice thinned out the pie filling. My suggestion would be to simply add a bit of cornstarch slurry to your pie filling when you open it to use. And, NO question is stupid.

[@webbsway]

Thank you So much for a reply! Most people won't reply and offer insight. I do believe you sre exactly right😊

[@bernadettestykel7504]

Are the skins worth freeze drying after that for tomato powder?

[@millermeadows6359]

Absolutely yes!! I traditionally dehydrate mine and then powder. Its a great addition to many recipes and cooking projects!!

[@ivahihopeful]

Is it LIGHT brown sugar you used? Not dark, correct?

[@millermeadows6359]

Yes, I used light brown sugar.

[@annettecarroll116]

Now I need to find a foodmill! Darn it. But I will!

[@jenniferharris3989]

I just bought one.

[@mamabird2434]

I use a stick blender and blend the skins and seeds more nutrition in those seeds and skins. But just me.

[@JoyfullyOrangeDeborah]

@@mamabird2434 I tried my immersion blender first and couldnt get a decent result for skins or seeds. I have a good one so it has good power. What do you do to get them to "grind up" sufficiently?

[@millermeadows6359]

One of the BEST purchases you could make! You will LOVE it!!

[@millermeadows6359]

Your gonna LOVE it!! Congratulations on your new foodmill!!