No More RUNNY Sauce! I WISH I knew THIS when I started.

[@KoniB.]

this is my AHA moment. watching you put your wooden spoon through the hang tab of the strainer to hold it in place! where the heck have I been for the past 70 years?? sometime the smallest, most inconsequential thing is truly astounding, when you realize it. that, or so funny you laugh at yourself for half the day like I did. Blessings ya'll from the Great State of Texas. ♥

[@PeterMaddison2483]

That got me too. I thought how ingenious...

[@tarantulady8565]

Yep. Where’s that info been all my life?? lol

[@dorothymiddaugh6234]

Ditto ladies. Awesome.

[@Val-ee4hd]

Unfortunately, the heat from boiling them will kill the seed. You should remove the seed and the gel around them and let that ferment for a week, shaking it daily, then dry the seeds.

[@connieheck1454]

What strainer. I missed it and cant find it

[@jtdamomma]

I found a way to cut down the steps of processing the tomatoes, quite by accident. I was getting so many tomatoes one year, that I just started throwing them in the freezer (in a bag). When it came time to process them, I set them out to thaw in a large rubbermaid container. When they thawed, they released all of the water from the tomatoes, and the skins immediately came off as well. So, I got 3 steps done at once! Then, I didn't have to boil down all the extra water for the tomato sauce. The container had collected all of the clear liquid of the tomatoes, leaving me with all of the 'saucy meat' to sauce up. It made my life so much easier and faster to get it all done! I'll never do it any other way now. Hope it helps! I also have used a food mill to remove the seeds and skins, but I still found it easier to work with thawed tomatoes.

[@Jomama02]

She has done it that way on a previous video I believe!

[@chayh.6249]

😂😂...(in a bag)...😂😂😂 Anyhoo, great idea!! Thanks for sharing. I actually have some in my freezer so I’ll give it a go!!

[@shannandesh]

I accidentally did that too! You’re right - water drains right off!

[@thomasgleaton685]

@@chayh.6249 works great. Especially if you are pressed for time or have to save up for enough for a full batch.

[@LivingTraditionsHomestead]

I did that a lot when I worked full time and didn’t have much time for canning. These days, I would need an entire freezer just for tomatoes because of how many we are growing, and the time to thaw them all would make it a longer process. But you are right, freezing them makes all that water drain out so easily.

[@Pfrazier43]

I am 78 now, (somewhat infirm,) so I live vicariously thru you. I used to put up around a thousand quarts and 500 pints during a season. If you are organized, it is not difficult. I worked full time during the height of season, but with the families help, ( the kids enjoy helping out, plus they enjoy the results.) We used to kid around and say, "No worky, no eaty.") We had our own garden plus we took a trip to the garden part of Wa. State and got everything we needed for great Salsas👍and fruit that was tree rip ready to can. The canning was all done for that part in one weekend. I just wish I could still do it. Since I am a widow and its just me and my son, it just isn't workable anymore. Thank you for the trip down Memory Lane.

[@247KW]

Your never too old to teach these young kids. Your wisdom and advise is worth so much. Maybe have classes where you teach canning.

[@mishalea]

I enjoyed your recount of your old canning days! Take care!😊

[@constancegreiner906]

Oh my!! 1000 quarts and 500 pints!!! You were giving Ragu a run for their money!!

[@truluvw8ts73]

What a lovely story 😊

[@lucybrenton149]

Would you consider mentoring us younger folks? I am willing to pay...or help you create an ebook to sell. I've developed and sold my own courses before and would jump at the chance to help you get this lifesaving information out there...AND put some money in your pocket, too!

[@leelongo3734]

A farmer shared her trick with me and I have to share. I put a box of clean tomatoes in my sink, I pour the boiling water over the tomatoes, I wait about five to ten minutes then drain the sink. When the tomatoes are cool, I skin and core them. I dice and can them so I can use them for sauce and salsa. I could not believe how easy it was. Thanks for sharing your Nesco cooker idea.

[@dennismona9578]

Hello 👋 LEE How are you doing today?

[@jenbear8652]

Great idea!

[@diannaingram9545]

Same with peaches if you’re freezing them.

[@phyllisrunyan8782]

I started doing mine that way last year. Game changer!!

[@benfoster5387]

I love you for this comment! ❤️

[@SecondMileJourney]

“We give the tomato skins to the pigs and it turns in to bacon.” Best comment ever!! 😂

[@littlemissblueyes100]

Mmmmm bacon 🥓 🥓 🥓 🥓

[@mmadeincanada]

Right!!! 🤣🤣🤣

[@Outtahereasap]

Dehydrate and salt the skins.....they become tomato chips. Works with romas

[@patriciatinkey2677]

I did lol! Sigh...where I live I can't have pigs...so I'll give this other commenter's tip a try & see about making tomato chips!

[@sylviacarlson3561]

Not if you love Pigs...:(

[@StephieStephers]

Oh my god. When you put the wooden spoon through the loop on the strainer to stop it from slipping into the pot my jaw dropped. So smart! This has just changed my life!

[@StephieStephers]

@Battenkill Rambler You sound like a lovely person.

[@judithgoforth2080]

oh Stephanie I'm 70 and have never seen that trick with the spoon either I guess you can teach an old dog a new trick!! I love her videos

[@barnburner2475]

Thank you for another great video, packed with great information.

[@starlite556]

So putting a spoon in a pot handle changed your life?

[@elizabethwallace7029]

Same here! Mind blown🤣 But this is what this channel is about, C O M M U N I T Y

[@ILurvMarmite]

In Italy we make tomato sauce by cooking whole tomatoes (with skin and seeds) for an hour so. Then the tomatoes are run through a tomato press to remove skins and seeds and it's cooked again for another 45-60 mins till it reduces to a thick sauce. It might seem like a longer process but it involves very little work and the finished sauce is rich and flavourful because you kept the skins in which is where most of the flavour is.

[@sugarmmmp]

Thank you! This is important to keep the skin. Do you add any herbs too?

[@fionafiona1146]

I'd do it that way too, if I had more balcony tomatoes than I was eating raw.

[@ILurvMarmite]

@@sugarmmmp Once the sauce is cooked down (2nd cooking) i will add fresh basil leaves and salt to the canning jar. I don't add garlic to my canned sauce but will add it later when i'm cooking, just fried in some olive oil. The sauce gets added to the garlic oil then i'll cook it for just a few mins to flavour it :)

[@ambrosemclaren145]

Which tomato press do you use, if I may ask? Thanks.

[@artsymamanana]

@@ILurvMarmite , smart! Garlic changes if it is cooked too long.

[@MrClivelupo]

So, now i´m jealous, thank you Sarah; I am now 56 years old, and for the first time in my life i had growen 10 Tomatoplants, on my own, from seedling to harvest and earnd about 3 Kg Tomatoes that i turned in to about 1 Kg Tomatosauce. i weighd everything what 1 cut away. It was 200gram from the innerside stem and 350 gramm Skin and seeds after boiling down. But the essentials is, the Taste. You cant buy this sweet taste of Tomato in the Store, and now i´m smiling like a child. Greetings from Germany

[@RainyJo715]

That is so true! That’s exactly why I started gardening in the first place, because you cannot buy that flavor.:) My Mister absolutely hated Goulash and etc, anything made with canned tomatoes, then I started processing my own tomatoes from the garden, and now Goulash is his favorite meal! Out of everything I cook! Lol So it’s mine too, because it’s so easy..Lol Take care..:) xoxo

[@ElderandOakFarm]

I love hearing about new gardeners! That's one of my main goals with my channels, to teach people its not as difficult as some people make it seem, & they taste so much better!

[@ElderandOakFarm]

@@RainyJo715 same here!

[@sandysmith1286]

MrClivelupo Mary Lacek

[@dragoncarver287]

absolutely better than store bought! Well done. I hope you had an open pollinated variety and saved some seeds.

[@DeborahBrown-tj7wx]

I dehydrate my tomato skins and grind them into tomato powder. Really enriches soups, stews, etc. Also kinda acts as a thickener.

[@mistyriennett5902]

Wonderful idea.

[@notmeee7302]

I do too!

[@redshed2020]

Same here

[@loriwinkelman8935]

Tomato skins and seeds have oxilates in them that aggravate arthritis and joint pain. So I guess it depends on who you are cooking for. Till this year skin's and seeds were never a problem for me. Ate too many cherry tomatoes and learned the hard way.

[@kathyjordan3922]

I just composted a bunch of skins. I want to dig them out now because of this idea!

[@stephen12264]

This is my favorite part of growing my own food. When you have shelves full of sauces and juices and salsa and you step back and look at all the work that went into feeding your family with food that you grew and you know doesn't have all the crap in it. No additives no nothing but good wholesome food. It really makes you feel good about what you have accomplished. God Bless everyone.

[@hollyann9976]

YES! I like to sit in my basement and look at my shelves and admire my work. I'm a 1st year canner and have been working my butt off! But it's so rewarding

[@DreidMusicalX]

Im doing it right now for my first year of really doing a large garden. I always did enough to dabble with a few years prior as I learned more. Now I got myself a Presto Canner and a dehydrator I am really starting to learn more and more.

[@stephen12264]

@@DreidMusicalX keep at it. The rewards are awesome. God Bless you and may God Bless your garden.

[@JanicePhillips]

It's my first full year of canning, both pressure & water bath & I've learned so much! It feels amazing to eat food you've grown from seed, hatched from an egg, and seen be born! Talk about knowing where your food comes from & exactly what is in it! I can't believe I used to trust strangers with my family's health! Never again.

[@stephen12264]

@@JanicePhillips REMEMBER to just have fun with it. NEVER forget to thank God for all his blessing. I think one of my favorite thoughts is how great it is to see people return to growing their own unaltered food. It's awesome knowing that you are feeding your family with very healthy food without all the chemicals. ITS a VERY pleasing thought that you ARE taking care of your family and others . I grow everything and can it to be ABLE TO give it away to the homeless and people who are disabled and lower income families that can't get help from public aid. It's sad that the government has turned its back on people in need but yet if you come across our border illegally they will give those people all that they need and then sum .

[@dianerichards6015]

Plum tomatoes are the best tomatoes for making a good Italian sauce, I'm Italian and my grandmother always told me that.

[@Perfect_Pizza]

San marzano tomatoes from the Sarnese-nocerino area are the top of the chain.

[@YeshuaKingMessiah]

Exactly Plums are meatier

[@SuperSaltydog77]

@@Perfect_Pizza I also use the San Marzano for sauce, it tastes naturally sweet and is very meaty. Xcellent variety

[@boondoggled1]

Absolutely agree. These are too watery

[@msmyramorgan751]

and less water less seeds and more meat.

[@pr00009]

we need more channels like this. traditions are healthier than industrialisation in most cases

[@Jennifer-gr7hn]

Back to basics is what this is :) Before "smart" technology which dumbs people down and numbs them up. We have plenty of channels. We need more people, to do this :) And start our own independent communities.

[@ldg2655]

I fail to understand how people can thumbs down a TOMATO PROCESSING VIDEO..🤔🤔🤷‍♀️🤦‍♀️. Some people are just HATERS...

[@ElderandOakFarm]

I know!

[@lrhcconrad2230]

it's on accident sometimes . not always but some .

[@nomansvan827]

even the thumb downs count for channel so the jokes on them👍

[@rodneysmart9774]

She talks too much

[@bluebutterflywellness2273]

😂😂😂

[@rhondaalbrecht]

I love hearing the lids pop as they compress as they cool off from the canning pot. Then I know I've done it right!

[@bigbertha4080]

I am married to a Nigerian, so now I make my sauce the way they do. 10 Roma tomatoes, 2 large onion, 2 red bell pepper, 1 habanero, 2 large maggi or 10 small seasoning cubes, thyme, salt, spices. Fresh herbs are great tol. Blended until a puree and then fried with oil until liquid is reduced.

[@Tlhakxza]

Mam your my Nigerian 🇳🇬 brother just lost his wife to a SOUTH AFRICAN 🇿🇦 😉😄 for I’m gonna use your method... just one advice, what spice variants did you use and the cubes,were the vegetable cubes and if so how many do I throw in? Your response will be greatly appreciated. Regards.

[@bigbertha4080]

@@Tlhakxza ...... I use a combo of different brand cubes (maggi small cubes 10 and knorr 2) ..... and seasoning salt to taste. I use dried Chervil, Tarragon, chives, fresh thyme and a few rosemary leaves. Some use a few dashes of curry powder. Just blend the tomatoes, red pepper, onion, and 1-2 scotch bonnet/habanero depending on your preferred heat level, seasonings and some salt in a blender until almost smooth ..... fry it on medium heat in a thin level of oil, preferably palm oil, but canola is fine. Cook for 30-40 minutes..... low and slow until most of the liquid has evaporated. For a no fail sauce, you can watch Sisi Yemmie or Sisi Jemimah their recipes are legit.....I just take their basics and put a North American twist to it. So delicious.

[@24ktlady]

Try a product called "better than bullion" instead of the maggi....it is a much better flavor. They have several different flavors.

[@jswhosoever4533]

@@24ktlady I use Tone's bases. No msg and no artificial flavors. It's a paste and so much better flavor than the dried cubes or powders.

[@sandrao9448]

I’m not sure you can can this in a water bath, though - onions & peppers are more alkaline.

[@ln1273]

A thing to remember is, if your jars are not hot enough when you add the hot liquid to them, they will break if on a cold surface like a marble counter top. I always put a towel down on my counter that I put my jars on, to help absorb some of that heat difference. Happy canning everyone!

[@Melanieb626]

I do this for before I put them in and after I take them out!

[@mehtarelingolien]

Yes! I cringed when Sarah was ladling the sauce/juice into the jars right on that cold countertop. She was lucky.

[@paintedgardenfarm8704]

@@mehtarelingolien I believe her countertops are laminate, not stone, so not as cold. Note the wood trim around the edges. Still a good safety tip for those not in the know!

[@sarafeatherby5278]

So far my sauces are coming out blah, do you have suggestions

[@ln1273]

@@sarafeatherby5278 it might be the variety of tomatoes you are using. Beefsteak are watery and require longer boil down times, but the flavor is really good. I usually use a variety of tomatoes when I do my salsa, tomato sauce and spaghetti sauce. Also, a good iodine free salt, like pink Himalayan or Real Salt out of Utah. Happy canning!

[@mariezafonte6473]

Always enjoy watching you can. At 71, I've made my first mixd berry jam!

[@stogieltd]

WELL DUH! Moment... Ok, we just learned a little trick from you and you and it wasn't even something you were trying to teach. It was when you placed your strainer on the pot and you slid the wooden spoon into the hang loop. Lol, we always set the pan against something that holds the stainer in place. Such a simple thing that you just don't think about.. thank you Miss Sarah for the "well duh" moment, we'll be using that little trick from now on! 😆 🤣 😂 Russ & Joyce (Florida)

[@angelseightsix]

I saw and had the same "well duh" moment!@!

[@alleyq]

Timestamp please

[@stogieltd]

@@alleyq 16:47

[@alleyq]

@Russell Easters Thanks 💖

[@stogieltd]

@@alleyq you're very welcome.

[@Mickey-jn8hz]

I love to can tomatoes, juice and sauce. This year I even dried peels and put them through the grinder and use them in recipes. They are wonderful and make things so tasty.

[@mimiashford5544]

No Basil leaf? You are so sweet & down to earth - very easy to watch & listen to & your explanations are wonderful. Thank you for the lesson.

[@vaperzen2363]

Sarah, I take my leftover tomato peels and place them in a dehydrator to dry then grind them in a spice grinder and make TOMATO POWDER! Great on garlic toast, tomato soup anything that needs a tomato kick! Out of 25 lbs of tomatoes to can I was able to make 8 oz jar of powder.

[@kathynelson3840]

Very good idea

[@vaperzen2363]

@@kathynelson3840 Thank you Kathy!

[@BRUtahn]

Ingenious

[@cwavt8849]

Thank you for that tip. Great idea

[@vaperzen2363]

@@cwavt8849 You're very welcome! 🍅

[@ritamccartt-kordon283]

I love coming in on one of these canning sessions! I watch to the end, then pause the video. I get my paper tablet and go to the comments. I proceed to write down all of the GREAT tips and tricks that everyone has! It is just wonderful how many people have such good ideas! That is on top of Sara's great ideas! I just really appreciate everything you do to help all of us! I also appreciate all the tips from the viewers!! Thanks to everyone! GOD bless

[@bogtrottername7001]

There is no god.

[@ritamccartt-kordon283]

@@bogtrottername7001 You are entitled to your opinion. I don't know how you can look around you, and not realize that there is something much greater than us at work. I love the LORD, his Son Jesus, who died on the cross for all of our sins. We are ALL sinners. I have done my share. GOD has helped me through so much in my life. Even though you don't believe, nor have asked me to, or need me to, I will pray for you. I truly believe in GOD. I wish you well.

[@joannebushberger6883]

@@bogtrottername7001 ✝️ YOU'LL CHANGE YOUR MIND WHEN YOU STAND BEFORE YOUR CREATOR AND HE JUDGES YOU !!! SEE JOHN 15:5✔️YOU CAN DO **NOTHING** WITHOUT JESUS CHRIST ✝️ ❤️✝️❤️....NOTHING !!!!!!! 🙏

[@donrainesoh]

I turn my thinner juice into v8. I cook some carrots, celery, peppers, beets, etc. and run it through a mill then add it to the tomato. It’s perfect.

[@girlraisedinthedirtysouth5065]

Sounds delish! Can you can it or do you have to drink right away ? Im Very new to this !

[@donrainesoh]

Girl raised In the dirty south I can it up and it’s good for a long time. Watch how to water bath can tomato juice it’s the same process.

[@426superbee4]

i haven't really need to add any thing to mine juice. its only got salt and cayenne pepper is PERFECT. If i did would be some celery, carrots, onions and some garlic with some pepper

[@donaldsmith5641]

That sounds great as well. But I have to admit to being a major tomato addict. Even the runny juice off of canned tomatoes is delicious.

[@426superbee4]

if its flat tasting YUCK its all about keeping the acidic of the tomato! loose it you lost the favor

[@florentinaguggenheimer6557]

I learned to can tomatoes from an 89 year old Croatian lady who i used to help out. We had a great time canning tomatoes for 3 years in a row before she passed. She was such an awesome woman, I miss her dearly.

[@vicky-s4c9x]

Wow, there is no doubt that this woman knows what she is doing. Way to go, lady!

[@jacobsladderpa]

ok. um. i'm a pretty kitchen oriented person. but, that moment when you popped your wooden spoon in the loop of your sieve. Mind blown.

[@novita_darley]

Hahaha I had to rewind and look for the wooden spoon. Pretty clever

[@demaresta]

16:46

[@warriorofgod1538]

Novita Darley Very true, I was actually getting ready to make a comment when I read Rob’s and hadn’t gotten that far, so I went back and watched the rest. Very true, I was like, how have I never thought to do this, I don’t can no where near what they do but I’m excited cause I just got my pressure canner and will be do a lot more. I can all the tomato and tomato juice the way she does with a simple water bath but now I can can meat. So excited!

[@rowinggranny5216]

Me too, that is a game changer. Brilliant tip.

[@lindahodgkins4197]

Me too, love the spoon trick. Its funny when we are experienced we forget the little things we do. :)

[@JessicaLee.3]

"we give the tomato skins to the pigs and it turns into bacon". This is why I love your channel, informative and infinitely entertaining. You had me at bacon. lol

[@ElderandOakFarm]

Lol

[@TheBaconWizard]

:o)

[@laneclaypool8005]

My Grandpaw would never feed his hogs tomatoes, it could cause sores in their mouth. That would put them off their feed, causing weight loss. I imagine you could get by with a little bit of tomato without a problem, but he wouldn't risk it. He was born in 1905 and lived when there was no government support to fall back on if your animals didn't produce.

[@Dorrie519]

Sarah, I just love watching you process your foods!!! I have had 7 strokes in less than a year so not only is gardening a challenge but processing also. My sweet husband helps me all along the process, even when he only likes tomatoes and corn. But he still helps!! Keep up the great work and God Bless!!

[@allisonb.8356]

Miss Doreen, I pray you will be getting along well and recover! You are Blessed to have such a loving husband, he obviously knows he has a Jewel of a wife! May God Bless You Greatly!

[@trumanhw]

Everyone should feel reverence for such wonderful and informative wholesome Americans.

[@chisholmranch1]

Yes I learned a lot. I am just a stupid truck driver but I love to cook when I get home.Thank you. Keep up the good work.

[@Arabfarmer]

Another method is drying tomatoes the taste is unbelievable, and a dehydrated crop can be ground to powder for easier storage a whole box can be stored in a quart. Just add water or even better olive oil and enjoy

[@curiouscat3384]

I LOVE sundried tomatoes! I put them on salads, in every stir fry, in soup, on pasta, basically everything for a burst of sweet-tart flavor! They're very expensive to buy bottled in oil.

[@Arabfarmer]

@K Barnes if it's ground and you add either water or oil you will get a paste that tastes like packaged tomato paste. You can also use the dehydrated slices as a substitute to tomatoes in omelette, stew or even pizza sauce

[@curiouscat3384]

@K Barnes I use them dry or straight from the oil. They turn soft in a stir fry or, used cold and chopped small on a salad they're more firm and slightly chewy. I've done a lot of cherry tomatoes too - they make amazing chewy snacks! It's tedious but I cut them in half and hollow them out before drying otherwise it takes forEVER to dry. They do tend to mold after a few weeks so I just put the shriveled up little dried cherry tomatoes into jars in the refrigerator. Be careful though, they're addictive and too much solanine and lectins might be bad for you if you suffer arthritis or any inflammatory problem :)

[@locoemutwo4872]

@@curiouscat3384 me too

[@bearrivermama6414]

K Barnes after I dry my tomatoes I grind them to make tomato powder. It makes fantastic tomato soup!!! It also makes ketchup, BBQ sauce, spaghetti sauce, and anything you would use other tomato products or just fresh tomatoes in. It is super easy, compact and very delicious!

[@joannafox8021]

I’m loving your channel, good job! I’m a chef of 25 years and half Italian. I agree with some of the other comments to cook your sauce with the skins on for flavor and run it trough a food mill after. It’s another step but you can skip peeling them. This is also why your sauce is too thin ! Tomato skins have pectin which is a thickening agent. (You probably use it making jam) Hope this helps! Running it through the food mill will also take the seeds out.

[@msmyramorgan751]

Great tip! I whole heartedly agree

[@debbieavery2943]

She said she has a digestive issue with the skins but for those that don't great tip. Except now I have to buy another kitchen gadget lol

[@kaywalker405]

Two of my favorite things: the sound of a sealing jar (worth every second of the hard work) and the fabulous taste in the winter in a big pot of chili! Yum yum!

[@jampubs1]

Kay Walker Love the pop!

[@womensarmycorpsveteran2904]

Me too, that little pop is music to my ears and always makes me think of my granny who taught me. It sucks that I lost my parents and baby brother in a car accident when I was 10, however I don’t think I would have learned all the wonderful things my granny taught me. Between all my freezer meals and canned goods we pretty much breezed through the lockdown (food wise) with very minimal trips to the grocery store. Now the journey begins again to e freezer and pantry.

[@ediefiorica910]

I'm with Rob Marchetti !!! I never saw the wooden spoon trick on the sieve....gurrlllll Loved the video, learned alot!!

[@pageroo9644]

I didn't wake up this morning thinking "I need to educate myself on canning tomato sauces and juices", yet here I am! 😂

[@francespannebaker3184]

At the end of the growing season we make tomato juice that has some last of the season peppers, carrots, onions, and usually add store bought celery. It make great homemade V8 juice. We usually process it for 45 minutes. It makes great juice to drink, tomato soup and base for vegetable soups during the winter. Loved the wooden spoon move. Brilliant!

[@debk5325]

I have never thought of using a wooden spoon to level the side of the sifter while you seed your juice. Brilliant. Something new to me. I learn from each video no matter how small. Thank you

[@audreydeneui192]

I thought that was brilliant, too!!!!

[@debk5325]

Yes I've. Never thought of that. I use some of. My grandmother's canning tools, but never watched her so don't know the tricks. I caught that real fast.

[@wordvendor1]

Your videos are a very calming thing in my life. I feel like the whole country is living in fear. It's great to remember not everyone is crazy, and looking for a handout, but doing the work to care for themselves.💜

[@richawoman]

I wish I could produce my own food, hard if you have no land.

[@wordvendor1]

@@CapriciousHorses I would never expect someone who isn't able to care for themselves to do so. God said those who don't work don't eat...do you think he meant EVERYONE? Also, I don't consider poor or disabled a "lesser" person. I think you're being snarky for no good reason.

[@BRUtahn]

The snark came from you obviously referring to people not of your political persuasion as "wanting handouts." Such a tired, old, inaccurate and misanthropic troupe. Very few people are actually like that. But hey, it's easy to dismiss other people when you smear their character.

[@jo9364]

I never skin tomatoes. I process tomatoes in a blender for sauce. When you blend them they look pink but will turn back red at the end. This saves alot of work and time. 😊

[@bridgetholbert]

Do you strain it after you blend?

[@jasoneverett7343]

I do the same biol for about an hour, drain, then blend. Nice thick sauce in about two hours. Sauce and juice.

[@Girlmechanicfan]

This video is one of the most straightforward, no-nonsense videos I have seen. This is my first canning attempt for tomato sauce. I have watched several videos and this is the one I will use. Thank you.

[@kefirheals7383]

ovely video! Very thorough! I saw a tid-bit of advice on a channel by an Italian grandma canning tomatoes/sauce/juice, etc. When she's taking her jars out of her canner to cool, she'll have a blanket laid out ready, and half of it is folded back, so as she brings her jars to the counter to set onto the blanket, she can cover them then go back for another jar. Then after all jars are on the blanket, she'll cover all the jars. She says in this way, the jars will cool slowly, keep any sudden changes in room temp from cracking her jars. She's a lovely Italian grandma called Gina, and is infectious to watch. All her videos begin with Italian Grandma makes . . . But, I love that you help teach us newbies on how to's.

[@karlacomenzind3987]

Love Gina!!💖

[@sandraroberts626]

I follow Gina. She is priceless.

[@Pozilla-xh8xv]

I have learned so much from this channel. My wife and I have started gardening and canning because of your guys channel

[@richawoman]

We need to be more independent with food production, that's awesome.

[@magtye40]

Did you use canning salt or reg gray salt you bulk buy?

[@Pozilla-xh8xv]

Lena Magill regular salt

[@melaneymattson3733]

You gave me a great tip for stabilizing the strainer over the pot. By putting the wooden spoon through the loop at the top of the strainer it secured strainer on pot. So simple but I never thought of that before. Thanks!!

[@brendadodd1075]

Yes I saw that. Now I know how to keep my strainer from slipping down. Thanks Sarah

[@tsmith8845]

What is the time stamp for this, I can't find it.

[@beckyluvstoscrapnsew]

Yeah, same here ......so simple but I’d never thought to do it ....lol 🤣

[@missm661]

@@tsmith8845 16:47

[@destinycoach5]

Its kinda funny how a vid on processing tomatoes has changed the way people cook and use utensils. So many comments on the spoon thing... so funny how such things dont occurr to us.

[@tanjarott7535]

This was such an eye opener. And honestly the best tomato juice I have ever had the pleasure of drinking. Oh my gosh. I can't believe I've been simmering away all that goodness for all these years.

[@kp8174]

Many hands make light work.... quite a blessing to have help.

[@ricoviselli]

Kevin, please carve a wooden ladle that will fill a jar completely with one dip. I am sure that Sarah would really like one or two new ladles for canning ladies.

[@cowdiologist2759]

Years ago I worked in a tomato cannery. As long as the pH was 4.5 or less we would heat the tomatoes to 195 and seal them in a #10 can and that was it. No retort, no water bath, just 195 degrees F. We did add citric acid to get the correct pH but that was it. Try adding a little garlic powder, onion powder, celery, and especially parsley to the mix along with salt. It tastes just like V8 juice. My wife uses a pressure canner, 5 lbs for 5 minutes.

[@pamelaleitman9200]

Yummy!

[@mermer58]

I wondered about that bc I've seen people not water bath tomato juice, just pop a one piece top on and seal. I'm planning to can juice and sauce this year myself.

[@mermer58]

Yeah, people assume tomatoes are acidic enough, but not always. When I see them doing the no canner method, I cringe.

[@lintlamb8397]

A great show! Thanks! I don't can, but I did enjoy learning about canning tomatoes. Your timing is perfect, and you keep things moving along in the vid. No wasted words or actions. Very useful.

[@SuperLauramack]

This totally works, so thank you! I did two batches and canned the tomato juice the first time. The second time I freeze dried the tomato skins and made them into powder, mixed them into the juice and ended up with more tomato sauce!

[@HeyBema888]

Definitely will be incorporating much of this into my sauce-making this year. I love hearing not only new tips, but people’s reactions to them. Another tip- hook the measuring cup handle on the edge of the pot while you wipe and cap each jar. It drips back into the sauce, and keeps your work surface cleaner. I also use the cup to fill the jars. Much faster and easier than a ladle. Thanks for taking the time to video this process. I myself am quite comfortable with canning, but I’m shocked at the number of women who have never been exposed to it in anyway. These videos are worth their weight in gold!!

[@fumasterchu]

I do this as well, but I don't remove the juice to can it. I also don't have any issues with seeds or skins, so my super EASY way to make thick sauce is to core the tomatoes and chunk them up. I then pile them in my crockpot and or roaster and turn on high. As soon as it starts to bubble, I blend it with a stick blender and I cock the lid and let it cook overnight on low. The next morning it is super thick and ready to can.

[@ericas6296]

You leave the seeds in?

[@fumasterchu]

@@ericas6296 Yep! It all gets pureed with the immersion blender and you can't even see the seeds.

[@Glennfanity]

Send like ground seeds would make it more bitter.

[@wendybesse90]

i remember those days before storebought foods& pesticides destroyed ppls GI system. skins and seeds are no-nos for ppl w GI issues.b

[@uptoolate2793]

Try taking a jar of that to the county fair. You won't even place, based on flavor.

[@3MISSISSIPPI]

Brilliant! We do a lot of fermenting, canning and pickling on our channel but have yet to have a bumper crop of tomatoes that we could do a worthy video on canning them. After watching this I am seriously rethinking my own process. Separating the juice off and canning it as juice instead of rendering it down and losing it is an awesome idea! Thanks!

[@tarasnow-burch7203]

Your excited about tomatoes. I am excited for canning videos. They are always a delight from you.

[@theoriginalkeepercreek]

I just had to come back and tell you after watching your video (several times) I said a little prayer my San zarmono tomated, Siberian, and romas would not be ripe for another 2 weeks. Then I promptly ordered the very same roaster you showed on the counter and used to cook down a ton of tomatoes all at once. My cooker arrived 1 day before harvest day! Yeah! That roaster is one of the best investments I ever made. I cooked down 3 five-gallon buckets of tomatoes in one day and canned them ALL in the same day!! This roaster is a "Must Have!" Thank you bringing my attention to it!

[@que5359]

I also love the roaster. So much so, I have 2. They make Thanksgiving a breeze! Can be used instead of an oven to keep sides warm.😊

[@susanbaker8120]

Hi sarah..my name is Sylvia..from SC and I feel like I know you guys as a friend..cause I watch all your videos and I've learned alot from you..so ty .God bless..😎

[@davidhutzel4219]

Hey Sarah, if you add a little vinegar to the water in your canning pot you don't get the white dust collecting on the lids.

[@demaisra1]

I was thinking sharing the same thing about the vinegar. We have well water and get the mineral deposits also. I get so angry at myself when I forget this trick.

[@brazilsuburbandc]

I didn't know that either! Thanks for sharing, I appreciate it.

[@TomJones-uf5sl]

You can also add a tablespoon of lemon juice. Any light acid will keep the minerals in solution.

[@uptoolate2793]

Or, solve the problem at the source and install soft water.

[@BRUtahn]

@@uptoolate2793 ewww. Soft water is slimy and gross. Also I'm also up too late. Have a great night.

[@fallmax]

She is such a sweetheart... I love how she explains everything so easy

[@jessicacarnahan1096]

Thank you sooooo much for all the learning you give us crazy gardeners and homesteaders... you will never know how much y’all have helped me this past year by sharing your knowledge and failures. You saved me so many times already this season :). THANK YOU!!’

[@LivingTraditionsHomestead]

Thank you!

[@syndahra]

This popped up on my feed and I just want to say thank you,. Watching this took me straight back to my childhood with me and my siblings in the kitchen with mom and grandma canning peaches.

[@tnsoftailrider]

Sarah, You should try using your fruit steamer on the tomatoes as a first step. It removes the water faster than having to cook the tomato sauce down to thicken it. In addition, you get pure tomato juice without any pulp. After, the tomatoes have left the steamer, I run them through my tomato mill attachment to my Cabela's meat grinder twice. You get a much thicker sauce which doesn't have to cook down to thicken it. I dry the skins and seeds in my smoker until the are completely dry and then run it through my blender to create tomato powder. It can then be thickened with a little water to make a smoky tomato paste. This method leaves almost not scrap to throw away.

[@andersholmstrom3571]

I have thought about this before but had not tried it. Having seen you do it I tried it today. It worked just fine. The sauce was ready much faster. This also means less risk of burning the sauce at the bottom of the pot and should also mean less energy used. So good tip.

[@leanneerickson6034]

Sarah, I joke with my kids that canning season is the perfect time for me to commit major crimes cause I’ve burned my finger prints off touching the hot jars.

[@scoop2591]

LOL !

[@ElderandOakFarm]

Haha

[@rdavidbrungard4567]

Have we missed your Ketchup making?

[@gypsytrixz1004]

Amen!!! :-)

[@Livetoeat171]

Cant imagine touching a hot jar...not in my logic. You definitely need to get a jar gripper

[@mitchkelsey8743]

One of the most informative "how to" videos I've watched. Explained and demonstrated quite well. Good job!

[@bigsidable]

I feel like I'm in science class. She is a awesome teacher.

[@McLaughfam]

We’ve been watching y’all for years….I’ve added to my canning tools based off your tips. This year has been a struggle to put up tomatoes for me. I purchased the roaster and the hand mill and incorporated freezing my tomatoes. What a game changer that has been. I’ve spent minimal time in the kitchen and canned twice as much as I usually do at one time. I just wanted to say thank you for all your videos, they have been more than helpful in our home and we pass them on whenever it comes up. If I could ask for anything it would be recipes using what you can and process for meals. But I know that takes a ton of time and I’m appreciative to everything y’all put out here. Thank you again…Jen in Tennessee🥰

[@KingofalLlambofGod]

Sarah, thank you for your video about canning tomatoes that don't seep out. From our small garden we put up seasons first tomatoes I used your methods an I am so happy my tomatoes are the prettiest I have ever put up. Thank you. Also this year is the easiest garden we have ever had, we did not use the fabric you used but we did use a fabric similar and it has worked so well. Our cantaloupes are so pretty and we will probably have to share. You and Kevin are such a pleasure to watch and I have learned so much from you all. Again thank you for taking the time to bring us all of this great information.

[@gbabyreppin06]

I want you to know that I enjoyed this video so much that the next day I went out and bought a roaster. I can tomatoes every year and I just hate trying to cook the tomatoes down so much. Once I saw how much your tomatoes cooked down I knew you were onto something. So today I canned tomato sauce and for the first time tomato juice. I also learned a lot from your videos about raising meat rabbits. Thank you so much for your knowledgeable advice and examples.

[@heatherzeee]

i made my husband do the same thing...buy me a tomato corer and a roaster. got tomatoes today so tomorrow it is ON! :)

[@dianamallory8535]

After I core my tomatoes, I freeze my tomatoes and when I am ready to process them out let the them thaw slightly and the tomatoes pop right out of their skins. And I don't heat my kitchen up trying to process them in the heat of the summer. I wait for a nice cool day for canning! You can also get your thinner tomato juice by catching the juices as they thaw! I also strain my sauce because sometimes the seeds can make your sauce taste bitter.

[@pom-mom1]

Last year I made your two recipes using the nesco for the first time and wrote your instructions out while watching your video. Today I rewatched it again and making tomato sauce and juice this year. I'm rotating this recipe with my salsa and spaghetti sauce recipes and canning. This is a great process! Many Thank you's and God bless!

[@cbak1819]

Very concise video on salad tomato processing into juice and sauce. Thankful for you and this subject.

[@LaurieChistine]

I’m heading over to my moms right now to help her can tomatoes and sauce as well.

[@jlittlegeorgiagirl6171]

I use a pasta pot with a strainer/colander insert filled with hot water to remove tomato skins. I fill the insert with tomatoes and lower it in. Then tilt it on the lip of the pot to let it drain (don't have to hold it, just let it rest on the lip of the pot). Then remove the insert and lower it into a clean sink or pot with cold water, then remove the skins. It saves me time from lowering and removing the tomatoes one at a time. They can also rest on the pot lip if I'm busy doing something else without over heating.

[@melaneymattson3733]

You gave me a tip I've never thought of before. Putting the wooden spoon through the loop at the top of the strainer to keep it stable over the pot! Thanks!

[@countingthecosttofollowChrist]

You are a very good teacher. Before I were to think of a question, you already have it answered. I am learning so much. Thank your for sharing all your knowledge on canning. I use to be too scared to can, but today, with your help, I am finding it much easier. It makes me wonder what was I so afraid of.

[@user-bo1rj2xu2s]

I call this channel Homesteading University. I learn something every time. Thank you!

[@carolynsinyard1306]

I will be canning tomatoes for the first time tomorrow and this video sure did help me. Thank you for sharing.

[@RockyCreekHomestead]

Great information. I have way too many slicing tomatoes and not many paste tomatoes so this video was perfect timing. We learn so much for y’all and we appreciate it so much. God bless you and your family. Take care and keep it up.

[@bdrummond5414]

Thank you! I know this sounds ridiculous but your easy going way of canning gave me the guts to go can some of my tomatoes today! I only did a small batch of marinara, BUT I did it! And it gave me the courage to continue putting up our crops! THANK YOU!

[@kathygarber9407]

Love it , all those tomatoes to put up ! We have about 40 lbs of green beans , a little over a bushel to get canned . I’m stringing and breaking them now. I have developed a heart problem , inherited . So I can’t be up doing the actual canning , but I can string , break and pack them in the jars . Don’t you just feel blessed to have food you’ve canned for the winter ? I do! Will you and Kevin say a prayer for me ? I have a procedure We’d the 26th to see if I can withstand a surgery on the heart . Thank you Be blessed and favored 🙏🏽❤️

[@eikoqdupree101]

Praying for you. May God give you strength and mercy . Send an Angel to watch over you.🙏 Amen

[@kathygarber9407]

Eiko Q Dupree Thank you so much . I’m having surgery this coming Mon. Sept 14th ! Blessings to you as well ❤️💕💕

[@georgiclifton6670]

Did this and no salt added. Tastes better than store bought. Thank you very much. Can't wait to get our farm.

[@ginnylawson8533]

I canned a few years ago then stopped. I’m retired now and want to start again. This has been the best information about canning. Thank you for re-educating me.

[@SusanFoxworth]

This just showed up in my feed. I appreciate your tutorial! 2024

[@jdn42y11]

Self- sufficient comes in mind in a big way in times like this. Ahh..the 30s when people were self-sufficient. We really need to look back in time for a quick sec.

[@Mojo_3.14]

M'kay, tell me you don't know anything about the 1930's without saying you know nothing about actual history. In multiple ways the 1930s function as a historical rock bottom, a demonstration of how low humanity can descend. It is a byword for mass poverty, violent extremism and the gathering storm of world war.

[@jdn42y11]

Mojo you mean the 1930s depression caused by the banksters, which are now destroying the economy with a bioweapon vaxxing?

[@Mojo_3.14]

@@jdn42y11 Oh I'm sorry, I can't hear you over my iron lung. No wait, I don't have polio because it was wiped out by vaccines. Edit: Vaccines which started in the 1930's, but took decades to get rid because people who didn't get vaccinated. But don't mind that, we are only repeating history because idiots who prefer to live in the past.

[@jdn42y11]

Mojo Got a vaccine for HIV yet? Cured cancer yet? Cured heart disease yet? Cured diabetes yet? Cured addiction yet? Cured malaria yet? How about TB? Sorry folks, they have got the cure for every disease that was mostly created by them, but won't give you the cure because there's no money in cure!! Endless treatments for profit. Yeah, Gates/fauchee they’re going to have a vaccine for Covid-19 and then comes another made-up virus. Hilarious. Why not good health, clean food/water and ban GMOs that's destroying our guts?

[@lizetteroussel8831]

Whooooo Hoooooo!!!! Ms Sarah ure awsome!! Excellent teaching skills! Thank u for the wooden spoon hack sounds simple but not seen anyone ever do that and of course makes sence to stabilize the strainer! Every hint helps over time we all become "helpful helouises"!! LOL! Have an excellent day friends!! Love you!! Stay well! stay strong!

[@guardianminifarm8005]

I too noticed that wooden spoon in the end of the strainer. Great idea!

[@barbvoth940]

What a genius! I love watching you even tho I’ve been canning for 43 years. ❤️

[@tricka72]

I just wanted to thank you for this video!! I did this method yesterday and and oh my goodness! You are my new best friend lol thank you so much

[@barbaracrites8735]

I just love your enthusiasm. You are adorable! Thanks for all the info. God bless you.

[@tcstamper]

I love this!!! My first time canning and this is what I’m doing. Tomatoes are in the crock pot on low and have a jar ready for juice! I’m so excited and it’s because of you and all of your videos!! Thank you, Sarah!!!!!

[@ivettejimenez9460]

how long do you cook. it in the slow cooker for?

[@tcstamper]

@@ivettejimenez9460 I cooked it down until there were no more juices filling my ladle. I cooked it for at least 8 hrs. Emptying juices into another jar every hour or so. Then I used my immersion blender for the sauce. Basically following what Sarah shows in the video. For my first try, I thought it was nice and simple.

[@stanleypennock2882]

The pigs wouldn't like for you to try this, but my Grandma used the tomato peels to make jelly. Grandpa used it on meat and on homemade bread with butter. It tasted good, but I know you have a lot going on with canning season.

[@rosejafari8917]

Hi Stanley, Did she make a tomato jelly or add it to other things to thicken like pectin?

[@stanleypennock2882]

@@rosejafari8917 I was young when she died and only remember her putting it on the bread and butter she made, but grandpa used it on meat. It was beef or pork. I remember it was sweet and I liked it a lot. She had a big wood stove and I remember her standing there stiring it, but I can't remember if she peeled the tomatoes or blanched them.

[@BonnieBlue2A]

Stanley Pennock The skins may also be dehydrates and ground into powder form for use later in soups, etc... .

[@allthingscarolyn8482]

I’m sure we would all like to see your pantry at the end of the season! It is sure to be impressive!

[@rosehill7941]

P0

[@allthingscarolyn8482]

426 SUPER BEE ok , whatever works for you is cool, I just am interested to see Sarah’s after all if her hard work

[@426superbee4]

i didn't think i was talking directly at you! Don't i have the right to voice my opinion too?

[@allthingscarolyn8482]

426 SUPER BEE absolutely you can .... but you replied to my comment, so I assumed you we’re talking to me... that’s all - like I said you’re methods cool too! I love making powders and I predominately freeze as well- much easier for me.

[@gerryw7980]

Hi I watch your videos all the time reminds me of when I was a kid helping my mother and when I grew up I just wanted to tell you that my dad made my mom a table with wheels on it when she was canning and she put the canning jars on this table and rolled it over to the counter so you don't have to walk with your jars to the counter and by accident maybe drop one I thought helpful note your videos bring back memories of when I was a kid living on the farm

[@tamarametzger8982]

When you talked about the girls helping it made me smile. Mom and I always called it the "tomato dance".

[@masuganut2082]

That’s adorable!!

[@sarahroberts8293]

I love how you made your kitchen white and traditional looking and de-cluttered. None of the silly or fancy doo-dads that people have that either look so pretentious or so bad. Clean, simple, elegant. As they say, the state of your space reflects the state of your mind.

[@Sunny-rh1yp]

There's some alchemy going on with this channel. Turning tomato skins into bacon!!! lol Love it!!!

[@hopegoround]

Great video! I wish I had known this information sooner! Just processed my first batch of tomatoes last week and it was...a learning curve for sure :) The sieve and spoon trick on the pot was mind blowing!

[@Tooz68]

This was a well done video very helpful. You showed how to accomplish a step then skipped to the completed step without showing the grueling process of coring, skinning, cutting. WELL DONE! this makes more since than using a juicer to squeeze the tomatoes to make sauce, I will just add a step to strain the seeds. Thank you for taking the time to make this video.

[@Gaddmans.Garden]

Love your instructional process. Detailed, thorough, and entertaining. I am new to the kitchen processes of storing our food. Retired before my wife and have spent the last 2 years expanding our self sustainability. My awesome wife knows all these processes, but I need to help more while she still has her full time job. You are my go to…appreciate all the training. My wife appreciates you too. God bless

[@valeried4710]

@16:48 THANK YOU!!! I’m a well-seasoned home cook and never knew this trick to keep my strainer from slipping into the bowl until now.

[@pjteeswater1668]

Thanks so much for this video. I had a mix of tomatoes, I used this method to process them. It worked great, I ended up with 8 pints of sauce and 25 pints of juice. In the past I hated the thought of boiling off all the juice but it didn’t occur to me to pull it off and can it. I feel like I just got a big bonus from the same amount of tomatoes. We aren’t big tomato juice drinkers but I plan on using the juice as the liquid in soups.

[@patriciatinkey2677]

Perfect!

[@mehtarelingolien]

That juice is also good in mixed drinks and for flavoring rice, or tenderizing tough meats.

[@tb5255]

Miss Sarah, when making tomato sauce, a food strainer is your friend. ( I use a Squeezo strainer) With a strainer, you don't have to core or peel the tomatoes first. Just wash and quarter the tomatoes, then run them through the strainer. The skin and seeds will exit out the end of the strainer and the pulp and juice will come out the side. If you cover the pot you are straining into with cheesecloth, the tomato juice will run through it, but the thicker pulp (what you want for sauce) will lay on top. Just spoon the pulp off into another pot. Not having to boil off the water cuts the cooking time way down.

[@Emeraldwitch30]

She has a kitchenaid mixer I bought the veggie strainer part for it and it does a decent job without the cranking lol. Got hurt in car accident years ago and ive had to go mechanical as my shoulder won't put up with avlot of cranking lol. I just wish it had the different screens my victorio has.

[@spicyavo3929]

Emeraldwitch30 I didn’t know there was a strainer option for the kitchenaid- i thought it was just a slicer/shredder! I’ll have to look into it! Do you like the consistency?

[@judyhowell7075]

I can’t find one to buy this year

[@melodylyons4631]

Who could thumbs down this video? Excellent presentation, excellent teacher!

[@marleneshulund5194]

Love watching your successes on Utube and learning about your fails. We really enjoy watching your videos