Make and can Fast Tomato Sauce
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- Опубліковано 26 гру 2023
- Using our tomato shortcut we presented in a previous video, we make tomato sauce in record time and then steam can it.
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First of all, I love your channel. It is one of the only channels that I watch on UA-cam anymore. So this is not a criticism.
I come from a Sicilian family on both sides, and we always used Contadina. You had one or two cans of purée and one little can of tomato paste that you poured on top of your garlic and onion and olive oil, that you sautéed in the pan. If you were cooking meat as well, you would pour the juices from any sautéed meat into the tomato, sauce. Within a half an hour your sauce is ready to eat.
Now if you go to Italy, you will see that most people over there do not eat these thick ragu sauces. They basically throw the freshly chopped tomatoes into the pan whether they be cherry tomatoes, San Marano or Roma, and sauté it with onion and garlic and olive oil. Within a few minutes you have your fresh chunky sauce that you pour over your pasta. It takes about as much time as it does to cook the pasta. They don’t eat giant plates of pasta like we do here. It is a side dish. It is rare for meat to be put in the sauce. That’s usually on the side. But if you’re going to use canned sauce, I really don’t understand opening up a can of purée and re-canning it again, killing off even more vitamins, just to add herbs to the sauce. Which you can do at the time that you cook it. Or better yet buy canned sauce with herbs in it. Find one that you like that doesn’t have too much salt.
I don’t know if that makes sense, and I don’t know if I sound critical because I don’t mean to be.
Happy birthday, Jim 🎂
I love watching your channel as you do it right,the safe way,thanks so much 😊
Pam, I make my fast tomato sauce by adding my dehydrated tomato powder to thicken. Works fabulously. Generally, I can my tomatoes diced, straining if desired with recipe. Ditto with seasonings and wine if desired, I add as i make dinner.
Happy Birthday Jim.🎉
Thanks! I will not be 78 until the end of the year. Jim
Tomato pulp is a tomato without skin and seeds, and mashed. I use it all the time. Makes great bruschetta. I also think this is what is used in restaurant type salsa.
Jim celebrates his birthday. Happy Birthday, Jim! I will remember this birthday because I am celebrating my Anniversary.
Lol I love your reaction to tasting the different brands…I’m sure we can all taste the same thing-just based on your expressions -love your videos
Thank you so much.
I wonder what the nutrition loss is when tomatoes are, basically, triple processed like this. Also, I get that convenience is key for using pre-canned tomatoes, I’m just not sure what the merit is. If you want to make pasta sauce or tomato juice, etc…Just buy the cans of Cento and put it in your storage, right? Commercial canning is pretty reliable for long term storage, so why process everything again to make the same product you would in an emergency later? Lastly, I know that tomatoes are expensive when purchased and a pain to process, but when grown in your yard, 15lbs of tomatoes is pretty inexpensive compared to buying canned tomato purée.
Right. While I think it's great to preserve tomatoes I grow, I just don't see the point in re-canning commercial tomato sauce with spices added. Why not just used the commercial sauce or paste and add spices when preparing a meal with it? I mean, even in an emergency, I would still have canned sauce and spices.
I was thinking the same thing…. I have the Cento tomato purée stored for emergency use…. I could re-can the purée to make meat sauce or barbecue sauce…or anything that would require extra time to prepare, just to have it ready to go…..I think Pam is trying to show us that canned purée can be used instead of having to process fresh tomatoes to make most sauce recipes…!!!
I don't even buy the puree to store in my pantry, I oven roast tomatoes, and take the seeds and peels out with a sauce master, blend it, and can it. It's thick, and VERY tasty since it's roasted. Makes minimal mess, doesn't have to be cooked down, and cost only pennies. I have seen a lot of people criticize the recanning of food.
I think in this case for her it was to have the size she needed. At least this is what I understood thru the entire presentation. Plus there are people who can't grow their own or have the time to process the tomatoes into sauce etc. A simple way to cut down on time and yet still have the size you need or want🤷🙏🌷
I have health problems and my age prevents me from gardening,so this is a great help to me as most products from the store are loaded with sodium which l cant have.these two products have no salt,the recipe does but l can control that.
I don't have a canner Pam but l watched your video as l needed a feel good in my life.
Wish she would have put this recipe on her web page like she does on many of her other recipe video's. I'm going to have to go back to rewatch just to write down the recipe as she talked about it. Otherwise I'm thrilled to have learned this shortcut. And HBJ
Happy Birthday Jim! Thank You Pam
I thought that recanning tomatoes was disallowed. I am starting my master food preserver certificate in Jan and I will ask the master instructor.
RoseRed- I asked the question tonight at my class and was told you can only use previously canned tomatoes when part of a tested recipe that specifically prescribes them. You cannot just sub out canned for fresh. So I looked up the healthy canning recipe source and it cites ball and Bernardin. When you go to the actual source recipe ONLY fresh tomatoes are allowed. So canned tomatoes instead of fresh is not a tested recipe. I did note that the Bernardin recipe for meat sauce did allow for fresh or canned tomatoes. I really do appreciate everything you all do- but this especially interest me because I am taking a class where I will eventually graduate and then be responsible for answering these kinds of questions for the public. It is very confusing! I did ask a master preserver and that is what answer I received.
I love you two! Happy Birthday Jim. Thank you for all the interesting and very useful videos, and all the hard work you put into them!
Happy Belated Birthday Jim. Thank you for the birthday present. I ordered 5 books yesterday.
It is amazing how you put the science behind all your food preparations….words cannot express how grateful we are to you for taking your precious time to do all the research needed just to give us the proper ways to process our foods……God bless you and Jim and wishing a Happy New Year to you and your family❤👵🏻
Happy Birthday Jim! Hope you had a wonderful day.
Happy belated Birthday, Jim! I hope your day was special!
Happy birthday Jim- have a wonderful day with your wife!
Many people find that canned tomato products give them acid reflux . They find bottled tomato products ,they don’t have a problem with. I much prefer processing fresh tomatoes and can them in glass jars. I have a very simple way to process fresh tomatoes.
Prof Pam⚘️
HAPPY BIRTHDAY PROF JIM 🎉
Jim, I pray you have an Abundantly Blessed new year in all ways💛 Jim thank you for All You do to help make Rosered Homestead the success it is...
Blessings-
Always #teamcantrell ❤
Thanks Pam for the reminder-- I surely Shopped-- YAY for Me😊
Happy birthday to Jim 🎉 I'm
My mom's birthday is also the 27th, ain't the world a small place.
Happy Birthday Jim……🥰🥳
Thanks! I am looking forward to 77 being my best year. Jim
@@RoseRedHomestead Yes indeed………
Happy Birthday Jim. Have a wonderful day. Now go have fun.
Tomato sauce looks good. Thanks for all the good information.
Happy birthday, Jim!
I really appreciate the thought processes you always add to your vids to explain how you come to a decision with everything you do. 👍👍👍👍👍
Our pleasure! Being Safe is one of major concerns. Jim
Happy Birthday Jim! May you both have a healthy, happy New Year! Love you both!
Happy Birthday 🎂 Jim.
Happy birthday Jim! Have a fun day!
Have a blessed day both of you! Jim and Rose Red. I like this series. And the can opener is funky too.
Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
Our pleasure! Jim
Happy birthday Jim 🎉
Happy Birthday Jim!!🎉
Happy Birthday, Jim!
Happy Birthday Jim!
Happy Birthday, Jim 🎉
Tomato pulp is tomatoes with the eye, peel and seeds removed.
Happy birthday Jim
Happy birthday Jim.
Happy Birthday Jim 🎉
Enjoyed the video! Happy BirthdayJim!
Happy Birthday Jim
Happy Birthday Jim😂❤🎉
Thank you for the Birthday Wishes. Jim
Happy Birthday Jim 🎉
Happy Holidays 🤶 🎅🏼
Happy birthday Jim and many many more hi Pam
Happy Birthday, jim
I’m definitely going to make some of this for my pantry! Happy Birthday Jim 🎉🎂
Happy Birthday Jim🎉🎉
I’m new to canning, this is another video that doesn’t show water level of the canning basin. What’s with all the secrets!? 😂 I hope to see more info on water level. Your videos are science based and I love that!!!! Thank you
We rely on people to read the instruction booklets that came with their canner to know the amount of water to use when processing. There are no secrets, ever. Water level varies by canner.
Happy Birthday Mr. Jim
Thanks! Jim
My guess is that heat is going to release a bit more water in the 2 thicker ones. The finished canned product will be interesting to see the difference in liquid amount.
Great video, thanks Pam and Jim.
And Happy Birthday to Jim!
One question: when you steam can - don’t you have to vent before you start the timer? I thought I heard you say that in another video, but here you started the time as soon as the steam started to escape 🤷🏻♀️
I’m so excited to make this soon. I was missing canning and was looking for project. Great way to warm the home in the winter.
Can canned tomatoes be substituted in any canning of tomato recipes?
Thanks so much. Happy Birthday Blessings, Jim!
🎉Happy Birthday ❤
Usually Italian tomato sauce is made from regular tomatoes.
Happy birthday jim
Thanks! Jim
What if any is the difference between tomato sauce....and tomato puree?
Citric acid makes tomatoes too sour to me. I much rather use bottled lemon juice. Very interesting video. Something new I can use Thanks again for info
From can to can? Why not use the puree as it is and add the spices?
In the ball book for spaghetti sauce with meat it doesn't call for any added acid when pressure canning. Why would you need to add acid to pressure can regular tomato sauce? That doesn't make any sense. The one with meat has tons of low acid veggies in it. Any thoughts on that? 😁 Happy Happy Birthday Jim!!!
on Vecenzo's Plate he gives his Nonna's recipe for passata. I don't recommend his canning method. use test strips and can using usda times.
Thanks.
So why can’t I add those vegetables and pressure can it and not worry about it the way I can when I go into the ball book and choose the make your own soup recipe?
Happy Birthday, Jim! I have a question, but it is not about this video. I wanted to know where you got your freeze dryer mats. I ordered some from Amazon and they don't fit well. Yours looks like they do fit well, so I was wondering where you got them. Thanks so much!
I don’t know for sure, but I’m betting she got them from Harvest Right.
More steam canning…..what to not steam can??? Thanks
Thank you for the information. I have a question, do you still need to add citric acid since it was added to the original store bought can?
Hmm good question!
Hau'oli lā hānau, Jim!
Thank you!
Happy New Year 2024.
Can you add a bay leaf?
I have question. Is there a safe canning method for canning tomatoes with green chilies like “Rotel”
Enter Ro-Tel in the search bar above and a video on dehydrating and freeze drying Ro-Tel and green chilis will appear. Other wise, there a lot of canning Ro-Tel and green chili videos, but whether they are USDA tested or not, I do not know. Jim
Does the water bath go over the jars?
Yes, water bath does, but steam canning does not.
I thought that when you pressure can the tomatoes/tomato sauce, then you don't have to add acid. We pressure can all kinds of soups and stews with tomatoes, garlic, peppers, onions, etc. and we don't add acid. Even the Ball book has soup recipes with tomatoes and tomato sauce that doesn't add acid. Maybe you didn't mean to include pressure canning in your statement? I'm a little confused now, LOL. (And I've been canning a long time.)
The National Center for Food Preservation directions for tomato sauce include added acid for BOTH water bath AND pressure canning. You can locate this information on their website with a Google search.
8:28 Here is where she begins to explain why acidification is necessary
Question: if store bought canned purée has citrus acid in it, is it still necessary to add more citrus acid before canning?
Yes if you wish to follow a tested recipe. If you want to chance it and not add acid, then be sure to check the pH with litmus paper to ensure your acid level is below 4.6.
@@RoseRedHomestead Understood, thank you!
I know no one that puts bell peppers in their tomato sauce of the Italian version.
Where do you get your citric acid?
Citric Acid amzn.to/3tAIKJz
I follow USDA canning recipes ; however you made me afraid 😢 of canning 😢lam a new canner
Question, I canned raw packed chicken today. One jar at the top looks foamy, is it safe to eat?
If USDA tested recipe/recommendations were followed and the jar sealed, it should be fine.
@@RoseRedHomestead thanks, I made it following your video from a while ago. The foam settled down and it looks normal after it cooled completely. Happy New Year.
Happy Birthday Jim.
Pam I have a really big question for you.
If I can Green Beans, I have to do it in a pressure canner because it is a low acid food. I do not acidify the green beans to make them safe for canning. The pressure canner makes them safe in the jars for me.
If I can tomatoes however, I do have to acidify them if I'm going to waterbath or steam can them. I agree. But if I'm going to pressure can them; WHY! do I have to acidify them? The pressure canner IS for low acid foods. If the tomatoes are low acid and I want to waterbath or steam can them, then I agree that I need to acidify them. But pressure can? THAT'S WHAT PRESSURE CANNERS ARE FOR. Why do I have to acidify tomatoes for the pressure canner but do NOT have to acidify Green Beans for the pressure canner? IT MAKES NO SENCE! What's the difference between Green Beans and Tomatoes - IN A PRESSURE CANNER?
This is a question we often get. Here is the reason: www.clemson.edu/extension/food/canning/canning-tips/27tomato-products-acidify.html#:~:text=Acidifying%20all%20tomatoes%20now%20is,pressure%20canning%20options%20for%20tomatoes.
It seems a bit redundant and excessive to me…it’s already in a can. if I’m going to add anything to it I’d be adding it when I use it 🤷🏼♀️…. I also only use the canned whole tomatoes…
The longer you leave tom's/tom sauce in it's can the more "metalic" flavor it will pick up over time. That wont happen in the glass mason jar. so there is that benifit.
@@user-sy7ck3ln6o Then use your own tomatoes so you won't lose so many nutrients.
Tomato sauces always confuse me. How is this different from spagetti sauce?
Why can canned tomato sauce? Don't make sense.
Exactly! I would only can a batch if I wanted a different flavor as I demonstrated in the video.
Not trying to be critical, but for me, buying puree and canning it into my pasta sauce wouldn't make sense. The products are expensive to buy and re-canning them has to lower the nutrition value in some way, I would think.
Also, you're surely not controlling the salt level starting off with those products. There is 15mg of sodium in a single serving in that already canned product (2.15oz). I make tomato soup using purchased peeled tomatoes (my garden grown are only for pasta sauce and fresh eating). My husband has heart issues and can't have a lot of sodium, so I buy Mutti peeled tomatoes that only have 5mg of sodium in a 1/2 cup serving. Huge difference.
For some people, it would not make sense, but for others it might work. Jim
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I thought I would be 77. Jim
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