Tomato Preserving EASIEST Method Ever - Do NOT Remove Skins And Seeds - Water Bath Canning
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- Опубліковано 27 чер 2024
- The time is now to put up all you can for the long winter ahead!... This method of preserving tomatoes has been distilled over the years to be as easy and simple and versatile as possible!. Most people want to over complicate The Sauce... but here we utilize simplicity to bring out the ultimate flavor profile of the tomatoes!
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Awesome video and thank you for the recipe at the end. I’d love to see more recipes and methods for utilizing the harvest in tasty ways.
I just broke into my fermented tomatoes using your method and it truly is divine. I’ve got some farmer cheese starting now to eat them with.
I agree with you that blanching to peel and then milling to remove seeds is such a pain. Easy peasy method you show here. Keep the preserving the harvest videos coming.
Great time for a tomato/gardening story even tho most won't be back to read it. Long time ago, my boyfriend took me to have a spaghetti dinner w/his Grandparents and Kumar (Godmother, he said). Kumar made fantastic sauce. I asked her, Please teach me how to make this sauce for Bobby. She replied (in VERY broken English), I teacha you maka d' sauce. Dig, dig, dig... I said, Kumar I want to learn to make your sauce. She replied, I ma tella you, Dig, dig, dig. That beautiful 80 some year old, 4' 6" Italian woman was telling me that I first had to learn HOW to plant the tomatoes before I could learn how to make her sauce. That story brings back great memories. ThanQ for allowing me to share it and make myself SMILE! 💞
thats a great story my friend and I know exactly what she means by that!!...
HI NATE! I canned today for the very first time in my life! … with your delicious tomato sauce! Thank you for this streamlining recipe/method. I am grateful. It is superb🙏
welcome to the club my friend its a wonderful activity and ideal method of canning many things... just be certain to use a pressure canner for anything besides tomatoes... pretty much only tomatoes can work with just a hot water bath method
@@gardenlikeaviking Yes, will do, thank you..I bought a book and a pressure canner but just haven’t worked up the nerve to try that yet. Thanks again Nate, this Friday I’m sending a mailing to your P.o. box🙏
Nate’s Secret Sauce - love it! Fantastic tutorial and dinner looks awesome!! Thanks for a clear, concise method to preserve the tomato harvest.
Thank you Nate for this video and I will definitely try this unfussy method for making tomato sauce. You are my go to for the best organic gardening info and now seems like you are becoming my go to for canning and preserving!
Love your soil and vegetable now also your cooking style, once you have the right mindset it all goes well and you set a good example for our next generation!
This is quite possibly the best tomato storing technique I've seen. Definitely doing it this time around.
Thanks!!
You don’t a better recommendation, PURPLE it is 😎
Looking forward to this method. Looks much easier!!! Thank you Sir :)
I made 4 pints yesterday. It was so good that my wife kept trying to eat it while I was canning.
Oh so good! Tomato sauce with onions and garlic and oregano is delicious when feeling run down. Yum!
Toasting any herbs lightly before adding any liquid gives a wonderful flavor no matter what you're cooking! Nate's doing it right to process tomatoes as they become ripe. Some people will freeze their tomatoes before processing and guess what? Cold, whether fridge or freezer turns off the flavor gene in the tomato.I wish I could remember what it's called. Look it up. Anyway, you get the best flavor from tomatoes straight from the garden! Nice instructive video, Nate! 💖
I did not know this. I was planning on freezing the tomatoes and canning them once it got cold. I think I will have a change of plans. Thanks!
@@dana7340 You're so very welcome. Been making my sauce the same way for decades. I heard about it and tested it out w/the same recipe. It's true! Also, did you ever use part of a tomato & store the other part in the fridge overnight? Never tastes as good! Some stores sell their tomatoes in the cooler. Tasteless, red balls of nothingness! Git 'er done. Besides, you'll be grateful when you don't have to add it to your "to do" list! 💖
this is wonderful information my friend thank you for sharing!... and I actually did not officially know that but it makes total sense and I guess thats why I never freeze any tomatoes and haven't for years!!
There’s definitely truth to this. Try putting a tomato in the fridge overnight it will lose all its sweetness.
@@rileyshambrook5747
That's really good to know! Thank you for sharing
I enjoy your cooking and "preserving the harvest" vids, do more please 🙂
I am 60 and have never canned but I think I can do this. That recipe looks yummy. That's Nate!
you for sure can do this my friend go for it!!
Now that's my kinda cooking!! I'm drooling LOL. Delicious
We made 9 pints of what we are calling "Viking Tomato Sauce" yesterday and it turned out really good. I like that there is little to no waste with the tomatoes and all there goodness is maintained. We do can crushed tomatoes where we peel the tomatoe but we keep all the skins and then dehydrate them and store them in a vacuum sealed jar. Thanks for all you do on your channel, we really enjoy and learn so much from you.
Please keep your content coming. Love you man.
I am growing MORE tomatoes this Spring my FRIENDS 😎 SAUCE , hell yea !
Oh my Gosh NATE!
That tomato sauce looks delicious.
YUMMY! YUM! YUM!.
My tomato plants survived the winter. I covered them with frost cover. Lots of ripe tomatoes hanging on the plants. And my Cape Gooseberry plant, is looking good. Plenty of gooseberries laying under on the ground.
Thank you do much for this simple way of preserving the tomatoes 🍅.
❤💚❤💚❤💚❤💚❤
Going to be sharing your video of course.
wow thats impressive you can over winter them!!... what varieties are you most excited about?
Just watched your video. Through the years I have found great time savers like this. I too have a vitamix and highly recommend them. I do my sauce very similar to yours with one additional time saving tip I learned from Living Traditions homestead. Instead of simmering the sauce for hours, I basically pull the liquid off before blending. So here it what it looks like. You do all your steps up to putting them in the blender. Instead put the halved tomatoes into a large pot. Then start to bring them to a boil. As they boil and the liquid is released, you take a ladle and press down on the tomatoes and let only the juice fill your ladle. I put the juice into a second pot as I go. Once I determine i have taken enough juice off the tomatoes, I put them into the blender. This take about 20 to 30 mins. This will result in a fresher tasting, thicker sauce. If it seems too thick, you can add back in some of the juice. Then I will boil down the juice and get a few cans of great tomato juice. This means my tomatoes can go from the garden into the jars very quickly. Love your videos. You have some great knowledge to share.
Hello from Norway! I usually make «garden sauce» of my tomatoes (chillies, feta cheese and tomatoes baked in the oven, then blended). Will definitely try your receipe. Thanks for another inspirational video!
wow you add the Feta and then blend it?... but with the feta in it how do you preserve it??
I do the same thing but opposite. cut up tomatoes and slow boil in a pot (only adding a tiny bit of water at the beginning), mash with a masher, then blender and water bath can. Ends up being a tiny bit more chunky then what you just showed. I just use it for soup base, 1 tomato jar + 1 jar of water.
I needed these canning tips with all the goodies of the tomato 🍅. Thank you!
Wonderful video!! More cooking and preserving food videos please 🙏🏻
OUTSTANDING video Nate!!!!❤❤❤❤❤
Omg that is the perfect sauce I love that you used oregano, that is my favorite herb for pasta sauce, thank you for this my mouth is watering
Great idea for the sauce. I especially appreciate the fact that it's been kitchen and taste tested, the "Viking Seal of Approval". We've been peeling and saucing tomatoes before canning and will now try your recommended approach. I appreciate the cooking tips - always good to try something different.
Yum now hungry hippo can wait for this years tomato harvest thanks kit the blind gardener
U are not only a proficient gardener but also a proficient cook. Well done.
thank you my friend!!
Thanks again Nate, 10 hours of heating, thats a lot, im still waiting on my tomatoes ripening, the weather has been grim here thanks to the government's adjustments.
yes its a lot but the flame is so low its hardly even noticeable ... as low as it goes for my stove
I'm lazy and use 2 crockpots.
1 tip to make the sauce even more flavourfull, add with the onions a few salted anchovies and melt them down with the onions...heaven.....
I make these anchovies every year they last a year in the fridge.
Take 1 kilo of fresh or fresh frozen anchovies, clean them and put layer after layer in seasalt, thats it!
Put on pizza, in pasta, salade Niçoise..
I keep them in a stone jar
Love from the Netherlands❤
wonderful thank you for the recipe!!... here I will get only fresh frozen anchovies so I will put them in a container with the layers of salt then where do I store it?.. in the fridge right away?
I keep them in the fridge ( Just to be sure) they last minimum one year with good taste.
With your portion of sauce I suggest you start with two anchovies, we got so addicted that we put 5 anchovies in the sauce.
They are healthy!!!
Try adding some garden fresh shredded carrots and peppers (hot or sweet as to your preference) and add some chopped flat leaf Italian parsley to your recipie. Cheers, -Rov
I don’t get enough tripe tomatoes at one time so I put them in the freezer until I have enough. When they thaw the skins slip right off. Also, a lot of the water separates out so I just scoop up the tomatoes and purée those and I don’t have to cook it as long to get thickness.
Oh wow Nate, I’m sooo saving this video to watch again, thank you so much for showing all of this!! YUM!!!!
Looks amazing!!! I always use my bullet and use the whole tomato as well. Always feel like there’s more flavor. Thanks for posting this Nate…starving now!!!😊
Yummo Nat. Thanks
That’s looks amazing!!! Thanks for the video!
Thank you for this video, I’m learning for the first time from my mom. She does the blanching and removing the skin. I started actually freezing the tomatoes individually and pour so that I can cut them up frozen and use them in casseroles as slices. This year I was trying to learn how to canned my mom’s recipe of stewed tomatoes, but the step of peeling the tomatoes seemed like a huge waste of time. Thank you for saving me.
This is awesome. Can you please share more of your recipes from your garden this year?
Thanks for your quick reply. I have learned so much from you this year. If you say it's safe, then that's good enough for me. Will be canning tomato soup today.
From my cookbook I’ve started ( from my Italian lineage):
Sauté a chopped onion, caramelize it, add 5-10 chopped garlic till opaque. Add a fistful of fresh basil leaves , salt and pepper. Add whole tomatoes or purée. Simple.
1-2 lbs. Ground beef or Turkey goes in a bowl, add 1/2 chopped onion, 5 chopped garlic cloves. 1-2 teaspoons oregano, chopped basil, a fistful chopped Italian parsley, I cup breadcrumbs (homemade) 1 cup Romano cheese, 1-2 pasture raised eggs. Mix up, roll into balls. Sear in pan. Add to sauce or add sauce on top. Boil your choice of pasta. Serve up! 💗🙏🏼😋
My italian pop pop was a chef here in the Philly suburbs. He called this a 'punch'. Not to be confused with the 'pinch.'
@@Look-to-NatureHomestead Italians, do their sauce very simply don’t they?
wonderful my friend thank you for sharing and I've taken a screenshot of that recipe!!
@@gardenlikeaviking now I’ve gotta go listen to your meditation so I can sleep 🙏🏼
Great video! As always, thank you!
Yum !!!!
This looks DELICIOUS! Thanks for sharing!
Have you tried meatballs with vegetables in them? I grate/mince celery, carrots, mushroom, onions and garlic, into the ground meat with breadcrumbs. I use peeled tomatoes from a can, olive oil, some water, and flavor it with garlic, onion, oregano, basil, and towards the end I put in some spinach for more veggie madness. 😅
wow I'm surprised the meatballs hold together with all that!!!... sounds great I'll have to try!... do you place an egg in there too to keep it from falling apart?
@@gardenlikeaviking Yes, the egg holds it all together, forgot that detail . Awesome videos friend!
Wow, excellent video my friend! Thank you for sharing how to preserve the harvest in such an efficient manner. I felt this video was totally on point. Cant wait to try it myself
I love your enthusiasm :) I do my tomatoes the same way. some slight variations in the water bathing but they basically turn out the same. Great video.
Less that 11 minutes. To the point. Nice Sauce Nate.
I cook my sauce down to half. Chunky/pulpy and thick. Heavy duty pan so no need to "baby sit" much.
Ninja. I don't mind the seeds. Used a strawberry huller to remove the stem end.
Steamer canner I use sterilizing jars is a must. I put my clean jars in the canner to steam sterilize them.
35 minutes time to process pints
once the gage reads ready for my altitude.
My first time canning so I added powdered citric acid.
Last time I commented about foam, I used frozen thawed Roma's with fresh Roma's.
This time I used fresh and some stored in the fridge, taken out ahead of time, room temp. We stated seeds a couple weeks apart.
Spices added at dinner prep time.
Smelled our visiting skunk last night. Must have hit the trip wire. One woodchuck has not gone into the garden since the LowVolt wire surrounding the garden.
For the front garden we use granulated Repel product.
Yummy recipe. Thanks Nate.
Hey Nate, yeah man I think you mentioned in a livestream lately that you use a blender. Had been doing the blanch/peel method and let me say this blender method is a lifesaver, can 100% vouch that it works and IMO it’s even a little better this way. And I do my sauces very similar but admittedly I do like to add just a little red wine to the meat while it’s simmering, feel like the alcohol helps denature the protein and really adds a little extra tartness/umami to the back end
🍷🍻
That looks so good
RE: Great time for a tomato/gardening story....And that's STILL how I maka d' sauce! 💖Note: Nate's recipe is MUCH easier/quicker! Enjoy! OR ManJeeAh! 😊
yes and she's correct that the best sauce starts with the most flavorful well grown tomatoes!!
Great video, 50 % of the lycopene in the tomato’s is in the skin.
Also the longer you cook it more lycopene becomes available. This recipe takes full advantage of all the goodness 😊
thats right my friend it always felt like such a waste to separate the skins and seeds because thats where loads of the nutrients are stored!!!
PURPLE CHEROKEE, 👁️x must sprout a few 😎
Thank you sir!!
Great method, Nate, and you instruct with efficiency and full detail!
Also, I appreciate your editing style.
Thank you, our natural-born teacher.
Let’s get to it! 🍅🍅🍅
thank you for the positive energy and feedback my friend!!!
Superb video!
Thanks
Great show as always, can't wait to try this...✌🌿🍄
Yes!!! I’m watching and sharing the truth’ buckle up the truth is the truth. Pow!
Thank you
If I had all the ingredients or was there enjoying your food I would do it just like that. I would add fresh basil to it as well, I love basil in it. That looks amazing Sir! 🙏🇨🇦👊🏻👨🏻🌾💖🎯😽👌
When I add spices to my tomatoes sauce I use twice the basil as oregano. Bloom spices over heat in paste and a some olive oil before adding sauce.
amazing video, thanks.
Really great vid. So easy compared to what I did last year. What a time saver! Loved the recipe also. So simple so easy.
DON'T FEAR THE FOAM! Haha
Great video
Brilliant, "My Friend*!!! Thanks again Nate!!!
Thank you Nate, I've been waiting for this vid. I consider this method a "life hack" Thank you, thank you, thank you!!!!
Awesome video! Thank you!
Well, all of your videos are awesome!
I did this several years ago except I use a pressure canner. Didn't know I could do a water bath. Think I'll give it a try!🥰
Oh. And my favorite things to use it for are cream of tomato soup, over ravioli, and heat to reduce sauce a little and pour it over fried zucchini strips with parmesan cheese on top!
It might be good to check the time required for Water bathing the sealed bottles, which can vary depending on the altitude you live in. In general it is 10 minutes at sea level is sufficient. it might reduce the time for making sauce and energy costs but still no risk to spoil food.
Thanks Nate! Just in time.
Thanks for the video, good info! Only thing missing in the final fry is basil 😋
My only concern is that eating large amounts of tomato seed can damage your kidneys. Not sure the amount, not sure how often.
what makes you think the tomato seeds are harmful to the kidneys?... and yes basil is often added and sometimes parsley if its available!!
We also do the blender method but then freeze the finished sauce with meat, etc. Although I have all the equipment I am afraid to can but I will save this video and try it next year as it would be better to have something that keeps at room temp.
yes thats the main advantage because once the power goes out for a few days the freezer food is done for!!
Wow Nate, I hope I spell your name correctly, everything you do is Divine and Wonderful God Blessed you ✨
I appreciate your energy my friend thank you for being here
Looks amazing !!!
@alwayslearningat79
Thanks for the easy way to can tomato sauce. I love it ! I'm going to go a step further and figure out how to make tomato soup from the sauce. Just one question - don't you need to add bottled lemon juice to each jar to insure that the acidity is at a safe label?
actually tomatoes are already highly acidic and I never add lemon juice anymore because there is no need to and it alters the flavor a lot for me... I have never had a single jar go bad doing it this way.... but if you are concerned they adding lemon juice is a good idea
make sure you put water in that jar after you dump cover shake to get all tomato out of jar...Sauce cooks down so the extra water just gives sauce room to move cook down
mmmm makes me hungry.
Do you need to heat the jars up so they don't break when you put hot tomatoes in them? Also, I thought I read or heard somewhere that you have to put store bought lemon juice in each jar to make sure they are acidic enough to water bath them. I've been freezing my tomatoes as they ripen until I have enough to make a big batch of tomato sauce to can. This will be my first time canning tomatoes. This video came at just the right time as I was dreading having to run the tomatoes thru a food mill. Thank you!
I was taught the same
this is the exact method I've used for many years and have NEVER had a single jar break or go bad... tomatoes are quite acidic as they are and I found the lemon juice alters the taste too much and its just not necessary IME... if you follow this video you will have the same success I've always had!
Just a heads up if you freeze or refrigerate your tomatoes they will likely lose a lot of their flavour, or flavor if you’re from the states.
Happy you’re doing preservation methods! Do you also do sun dried tomatoes?
yes but here the sun is not intense enough this time of year and there's too much humidity so I use the dehydrator then store in olive oil and several other ways
@@gardenlikeaviking would love to see all the options/ ideas for preservation. I know the usual but always on the look out for new ideas!
Boss sauce
leave the cheese out and salt is the majority of sodium. Best to water down 200:1 and used on tomato plants instead
Hi, Nate. "Mason" jars in my country is just not affordable. I have access to glass bottles with plastic lids. How can I preserve my harvest like this? Electricity isn't an option as we have 'load shedding' for up to 4 hours at a time 2+ times a day.
I love all videos, " my friend " .
Question .... you water bath for a whole hour ??
I thought it's too long , because I water bath for 15 to 20 minutes for 7 quart .
What do you think ?
personally I like the 45 minutes at a gentle boil because it doesn't hurt the sauce at all and doing it this way I've NEVER had a single jar go bad... always total success and full flavor... and my opinion is that 20 minutes is not enough time for water bath but it would be enough for pressure canning...
OK to put in some peppers to the original tomato sauce, with the 5 garlic cloves?
Doing that may change the processing time so do some research first. Sounds delicious.
its best to keep it simply my friend because otherwise the flavors will break down and it won't taste very good... much better to make the sauce like here and then add everything else at the point of using
Put a lid on that jar of water! Sterile water for first aid, or to drink when there is a boil alert.
I have electric stove and burners, and my lowest temp gets too hot and burns my sauce.
Has anyone use a flame tamer on their electric stove or have other tips to prevent the burn?
Anyone put it in a really low oven?
Thanks Nate and thanks all for experience shared.
This method of preparing the tomatoes is awesome!
yes my friend I have heard several people say they put it into the oven on very low maybe 220f
@@gardenlikeaviking Thank u Nate! Will share my results.
Also I recently heard to simmer on stovetop for 3 to 4 hours.
The sauce will not be as thick, but it might not burn.
I may experiment with both methods…
UPDATE- Nate, I’ve been using a metal flame tamer on my electric cooktop with great results. After several batches I’m confident there’s no scorching.
After the sauce is bubbling, I add the flame tamer under the pot. 4-8 hours on medium heat and uncovered reduces the sauce by about half. I do cover with a splatter screen if I’m cooking outside so I keep any bugs out.
I’m finishing the last batch on October 31 since our first frost came late in central Indiana.
Love your tomato preserving method- it’s delicious and game changing easy. Thank you, Nate🍅 🍅 🍅
How can I use this base to make the ketchup you speak of? Also would like to have a good bbq sauce recipe using that base.
We are going to grub.
Watching this gets me a bit worried about my moms canned tomatoes. She boiled for 15 minutes I think. It's her first time doing canning...
well.... that's not long at all... personally I don't feel thats going to work but it might... just be on the look out for any signs of spoilage such as the lid not sealing or some kind of funky growth or smell or color... mostly use your nose to tell... but if it remains sealed it theoretically should be fine that means nothing survived... I always boil at least 45 minutes using the water bath method and have never had a single one go bad
Can you do this with frozen tomatoes? I froze my harvest to make sauce bc I only had 3 plants and kept eating them fresh ,so I needed to save enough for sauce 😂
Do you worry about pH or add lemon juice?
LOW HEAT, add sugar leaves as needed 😘
Hi Nate, how big is that blender you're using? It looks like maybe be 1/2 gallon
thats right 64oz...its this one hereamzn.to/47YTYqw
Can you use a crockpot?
I was thinking the same
I've never done it that way but I don't see why not... just make sure its on low to keep it from burning because as it thickens the sauce will scorch very easily
I may have tomato nightmares. About 50 a day minimum coming in. Freezing til get most to start canning.
Nate!!Can I use a crockpot on low to reduce the tomatoes overnight???
yes this can work just be sure you don't scald them
Thanks friend!!
Sounds great but needs too much energy simmering four course. Energy prices went up a lot in Gernany. I'd live to do it your way.
thats interesting my friend can you give me an example or two of how energy prices have changed for you?
I habe to pay 78€ instead of 48€ per Montag for energy, the oilprice went up from 0,76€ to 1,76€ and is dropping a bit now and Gas prices went up rocketlike.
U
Sorry, my Smartphone dies not correct the spelling mistakes. It stubbornly puts and refuses to correct them. them in.
Would it be ok if I added the oregano and other spices to the sauce before canning? I plan on giving a lot away and not everybody will be using it the same way and those spices may not get added when it gets used?
You can yes but IMHE over the years I’ve found the flavors tend to “break down” in the canning process and over time and they will not taste any near as delicious as when they’re added fresh
The tomato sauce looks great! I would like to note that anyone new to canning should do their own research to gauge their risk tolerance in regards to botulism.
Ye’ told the truth! Come at me bruh 🤣
🤫 I Waaaaaant Scripture 💙🎚️🩸👊🏆🆙