No More RUNNY Sauce! I WISH I knew THIS when I started.
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We are tackling our bumper harvest of tomatoes by making tomato sauce and tomato juice at one time. Sarah teaches her process for the year and how to can …
So, is your cooker cover/lid on the tomatoes the entire time while simmering? I'm so new to this.
How does someone care for someone and then just slaughter them against their will and eat them? You have to mentally fucked up to do shit like that.
It kooks blanda d flavorless
Why don't you remove seeds before cooking the tomatoes? Why don't you stir in the citric acid & salt after adding the cooked tomatoes to the jars?
I dehydrate the skins and grind into tomato powder. Also freezing tomatoes and then thawing will have the skins slide right off, or if boiling, slice an X into the butt-end, helps the skins peel easier too.
I didn't wake up this morning thinking "I need to educate myself on canning tomato sauces and juices", yet here I am! 😂
thank you interesting vbogxx god bless you.
Would it work to keep them in crockpot on low for couple days then on warm for several hrs to cook out all the water? I sure hope so. Life happens then a debilitating migraine took out a day. So today 3rd day in crockpot ( no room in frig ) I definitely wasn't sure about freezing the sauce then useing it. Any advice welcome.
Thank you it was a joy to watch your video.
So i add my meat and veggies the day i make my spaghetti and or correct??
Wow such a blessing you have a farm😇i would like a # little#😂 farm many blessings to you and your farm.
Hello dear thank you for your time do you can apple butter??
What a labour of love! Thank you, for your patience!
BACON??? 😩
Get an electric tomato mill.
What you need to do it deseed and peel tomatoes .. purée.. hot week you have put in a tray add salt and let the sun cook it naturally..you have high quality tomato paste and cook it off in olive oil to get a keep colour.. Turkish people been doing it for centuries
The only bad thing about salt added to canning is it tends to rust lids sometimes…it just shortens storage time before it rusts lid
Some great tips in this video. We have been canning tomatoes for about 20 years. Primarily Romas (or plum) tomatoes. Maybe we'll try your pressure-canning method rather than the water-bath canning method.
Coring and peeling tomatoes is always the most tedious part. I think we'll also try the tomato corer tool that you used.
As for doing tomato sauce many years ago we used a manual tomato sieve for doing our sauce. And then we found an electric tomato processor. That was a game-changer for making tomato sauce! We found that simply putting the whole tomatoes in boiling water for about 2 minutes, then putting them through the processor worked quickly and efficiently. Two or three passes of the dregs through the machine is all that is necessary.
And for us, clean-up is a piece of cake. We set the machine outside on our picnic table and hose the whole mess down when we're done. The time-consuming part is reducing the sauce down, but that take time and little effort.
Cheers
Could you please post a BBQ sauce recipe?
This is my first year canning, so far I'm loving it! One tip that i learned from this video on top of all the tomato stuff is that my air bubble popper can be used to measure head space lolol who knew? Thanks for the great video and info! 🙂
Wouldnt you get a better sauce to reduce, but i get you wouldnt get you juice on the side
You are adorable! Can't believe how many tomatoes you have done! Amazing. Great video. Not sure how I ran across it other than other canning vids I've watched but yours was great so I'm going to subscribe. Really enjoyed your process and learned a lot. God Bless and I'll catch ya on the next one!
I have trouble with my tomatoes getting a bitter taste as they cook down. Is there a cure for that problem?
My chickens like tomato cores and skins too.
What is the name of the other tomato I got Salveterra select but can't quite get the other name
So you leave the seeds in?
Is there a reason why you don't cook the tomatoes down with the skins on and then send them through a vegetable strainer? You would save several steps on your process
What’s the brand name on heavy bottom stock pot? What quart size is it? Thanks. This video was super informative!
Good lord shut the hell up and get to it for CHRIST
Hi Sarah, thank you so much for all that information. I just want to ask you, do you burp all those jars everyday? And if so for how many day's do they need to be burped? 👍😉🇮🇪🍀
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.