Shortcut for Canning Tomato Sauce
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- Опубліковано 23 жов 2022
- This shortcut was suggested by one of our viewers. I tried it. I liked it. Now we are sharing it with you!
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16-Quart Stockpot with Lid amzn.to/48h1EUM (Used as the water bath canner.)
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I started coring and then freezing my tomatoes overnight in large bowls. After they thaw out you can drain off a LOT of water. That saves a lot of time on the stove if you’re making sauce by removing some water. Freezing the tomatoes breaks down the tomato structure and separates the water. Worked great for me and saved time.
I just core my raw tomatoes then blend them in my vitamix and simmer until reduced. By heating them after blending the air bubbles are cooked out of them. I cook them down until the sauce is as thick as I like. This has been the quickest way I have found. Processing the tomatoes raw is a lot easier than heating them up twice. Also, I don’t have to handle hot tomatoes. So easy!
I blend the tomatoes raw with the skin and seed intact, then pour into a pan and cook it after blending, that removes the air bubbles from the sauce and I've had less syphoning with that method. I do this for juice and sauce and just cook it down to make it into a thicker sauce.
I've been making tomato sauce like this since 1983! I've taught some friends this shortcut, too. I cook it for a while, to get the bubbles out and thicken it a bit so it isn't watery. Then I can it.
When I make tomato sauce I blend the fresh tomatoes in a food processor then put it into a roasting pan in the oven on a low temperature and let it cook out the water stirring often then into jars and can it. Takes a little longer but no fuss
I love Four Jar Lids and have had no problem with them. For me, grinding the seeds into the sauce makes the sauce bitter and needs sugar. I don’t want bitter or sugar so will stick with the old way but thanks for the hint.
ForJars lids are great - no problems so far. Also a tip for thickening is to use tomato powder.
I like to freeze my tomatoes until I have a good amount of them. This also causes the skins to slide right off when they defrost. I don’t like the bitter flavor that I feel the seeds impart and there are those that have digestive issues that make breaking the seeds down difficult. So after I slip the skins off I will easily remove the seed pouches put them in a strainer, which allows the juice to flow through seed free. I feed the seeds to the chickens or put them in the compost for free volunteers next spring….:)
If you blend your tomatoes, and then put them in a large jar in the refrigerator, overnight, in the morning, they will have a layer of tomato sauce on top and a layer of water on the bottom. Simply scoop out the tomato sauce and pour out the water.
Lehmans features awesome USA made lids. I would rather not depend upon or support China made products
We had a freeze several days ago, picked ALL my tomatoes, green, ripe and turning. The green and turning are in my garage in a big garden wagon….I’ve pulled the ripe ones out yesterday…the others are still ripening. Don’t let them go to waste, they will ripen.
Great video Rose, I have been using the method for years now and it makes canning a breeze, also if you want to lose some of the water just pour from blender into a very fine mesh strainer and let the water drip out before you can them , the longer you let it drip the thicker the sauce will be.
I’ve been using the forjars lids and haven’t had a failure.
When I exhaust my Ball and Kerr lids, I will be buying from ForJars lids! I’ve not heard a single criticism from any of the canning Instagramers/UA-camrs I follow!
Tomato sauce is a mainstay for our pantry so I have tried many recipes and other canners hints over the years. Our favorite way now is to wash tomatoes, put in baking dishes (we can get five rectangular pans in our oven) Bake in a 375 to 420 degree oven until skins brown and tomatoes soft, pour in blender, water and all, one baking dish at a time and blend. In a large stovetop pan I have a conical strainer with stand hooked on the pan. I simply pour the blended tomatoes directly into this and use the pestle to push it through leaving bits of seeds and skin that didn't blend. I probably only get about 3 tablespoons of leftover from all 5 pans. The tomatoes are already hot from the oven so I just bring it all to a boil and can. I get about 10 quart jars from this method. I pressure can this (according to the USDA of course : ). We just love the flavor.
Forjarlids are almost 100%. on everything, I canned this summer! They are the best I have ever used, I won't buy Ball lids anymore.
I tried the blender method today and it’s amazing! Smooth and thick and so much less waste - I got at least another pint from it. No seeds or skins at all.
i like the new sound system! also instead of making tomato sauce ive been freeze drying all my tomatoes (i just slice them up a bit or cut them in half with my kitchen scissors) and then blending them into powder. it's basically tomato paste and tastes amazing!!
I love your new sound system and I laughed at your blender jump scare 😂 your videos are excellent, thank you!
I always cook my tomatoes, put into blender, seeds and skin, and they come out great. I usually make spaghetti sauce that I can so the tomatoes are cooked down in my large crock pot. So glad you and Jim did this video. And I always pressure can my tomato juice and sauce and add citric acid, just in case 😃 my salsa, made with vinegar I water bath according to the Blue Book