I have watched so many videos and yours by far,has been my favorite! I knew right away i was to see a recipe passed down ,cared for and informative.i really enjoyed it!thanks for making this video!
I follow your recipe. We had got dinners cooked with buffalo burger and pasta taste of times do delicious and nutritious are you!! Thank you for your knowledge.
Good morning, I did this recipe and I have to tell you that the sauce was amazing so thank you thank you thank you. Really loved it just added a few of my tweaks, but not very far from your recipe at all. Anyway, I do have a question about the 22 quart roasting pan I use because it’s the same roasting pan you have. boy was that a nightmare to clean the rim around after I removed all the sauce. it really cakes on there any tips for cleaning?
@@jstar1966 thank you for your kind words and you’re so welcome! The best tip I can give is to soak it first, clean then place back into roasting pan with water and about a cup of white vinegar. Bring it to a simmer, as it simmers use a wooden spoon or spatula to scrape it off. Then clean with soap and water
Hello, I follow our Italian family traditional ways of canning. It has been done this way (beyond the 50's) and has been very successfully done. No, I do not add lemon juice nor citric acid to my spaghetti sauce, nor do I bring anything to a "rolling boil". A rolling boil is an uncontrolled boil that cannot be stopped when stirred. It's dangerous and if pressure builds up in the water under lids for any reason, it can explode. So, low boil aka simmer for 20 mins. I am not alone, lol. But if adding those things will build your confidence in water bath canning, then do them. Do what you're comfortable with. I hope this clears thing up. Best of luck with canning. Dream V.
Hello, no you did not miss anything. I personally do not use either in my spaghetti sauce. But if you’re unsure please consider using only pure lemon juice. I do not use citric acid in anything.
THANK YOU to @marymylan1846 for forcing me to check myself and recipe . Corrections have been made to the recipe in the description to reflect the correct number/pounds of tomatoes needed for the recipe. @marymylan1846, see community post for pictures.
@@eugenebrewster2886 the hand blender is cusinart. But my blender and food processor I use is by ninja. It’s great alternative to the expensive vitamix blender and food processor’s.
Hi! I am new to canning. I froze my tomatoes straight from the garden and did not core them or cut the green stem. They are not very large tomatoes. Will I still be able to make this without coring them out? THANKS
Welcome to the great world of canning! Yes, once thawed it should easily pull right out and skin will fall off. I can’t wait to hear how it turns out. And you’re welcome. ❤️🤗
I've never used a slow cooker before to make my sauce. But many moons ago before I had a roaster, I used an old large pot. Looked just like my canner but much taller and narrower.
My Grandmother and Grandfather both came here from Sicily in 1937, my dad was 2, and my uncle John was 3 years old, the Elalunsa song you played me and my sisters know the words to, my Grandmother taught us, I fanally mastered her sauce, i`m the sauce guy now every Christmas when the family gets together, it took me 20 years to master, I make a huge pot and freeze it, not wanting to take up all the freezer room, I would love to can it. I never seen sauce water bathed, every video I watched say pressure can because it has meat, my sauce has Italian sausage chunks, pork chunks and burger, did you get away with it because you immersion blended it, I do not. I never seen anybody water can on a simmer, I water can my tomatoes boiling for 45 minutes, I have for years, following a ball recipe. I am curious, is it safe to water bath the meat chunks, or do I have to pressure can it, I do not own a pressure cooker. I would much rather can the sauce, than fill my freezer with these big bins all the time.
Hello thank you so much for sharing your family’s story. I love reading them. There is no meat in my sauce. That’s why I am able to water bath can my sauce. As for the length of time, this was the canning time limit my mother, grandmother, great mother, father, etc water bath canned their sauce. As for simmering verses boiling, I don’t do for safety reasons. As far as watering bath canning anything with meat in the sauce, it needs to be canned with a pressure canner. Not sure how your freezing your sauce? I use to freeze all my bone broth before having a pressure canner. I used large gallon freezer bags doubled bag. I would lay them flat on s cookie sheet. Once I felt they were froze, I would place them up right like books. It helped not take up so much freezer space. Once I got a stand up freezer I used wide mouth canning jars. Not sure if this will help with space. I hope this helps with explained why I do it this way. But, I always tell everyone, do what your comfortable with for yourself and your family.
Your comment brought a huge smile to my face. My Nana was from Rome and my grandfather (he passed aware before I was born) was from Sicily. My Nana’s sauce had pork in it too. It’s a family recipe handed down, which I will now hand down to my son. I never give it out. I do share my sauce, though.❤
I noticed you are using tomato paste from canned. I was told in a blog that this should not be added for safety reasons. But I can’t find out why. Does anyone know the answer.
Hello, I have never heard that before. So, if you find it, please share it. Most of my tomatoes were non paste tomatoes. I like a thicker sauce. Usually, I would use my own that I made, but I did not have any at the time. So, I used organic tomato paste. I have seen a lot of other recipes with it in it. It will be interesting to know. Thank for watching.
They can create a thick product that does not allow good heat penetration. As a result, adding thickeners before canning may result in an unsafe product. To produce a thicker tomato product: Try using Italian plum-style or paste tomatoes
Thank you so much for bringing to my attention I had left some amendments out below. No, 3-6lbs is correct. I know it seemed like a lot in the video, but 5 bags were cherry tomatoes. Sweet 100's, micro toms, small San Marzianos and Romas. Then the 3 bags in the sink were all 1/2 lb each. In total I had 6 1/2 lbs. I hope that clears things up. If you have any more questions, please feel free to ask.
I had the same question. One gallon zip lock bag for me weighs 4-5 pounds and you used several bags. Seems like you would need almost 4 pounds per jar. Are you sure you only used 6 1/2 pounds total?
@@marymylan1846 a lot of those tomatoes were cherry/small tomatoes in the roasting pan. You all may be right; I may be wrong on my weight. I am going to get back to you. I have a bag of tomatoes in my freezer that I did not use. I am going thaw and weigh it. So, I can have a more accurate weight for you. I probably should add not all the bags were used in the sink. I think I understand the confusion now. Only 2 would fit into the pot I had. 3 bags where bags were used for picante sauce and later roasted in the roasting pan (you can see them on the side of the large jars in the first clip), and the other is the one in the freezer that I am going to weigh for you once's its thawed. I am not sure if that cleared it up or gave you more questions, lol.
I just came across this video. I know you made it many months ago but could you give me the amounts used for oregano, basil and parsley. I don’t have a roaster so plan to roast in the oven hope there is not much difference. Thanks
Hello, again I responded to your other question above. I agree with you, I might be off, so I am going to weigh one of the bags I did not use and removed the water from once it was thawed. See message above
Question: I followed your recipe and I did quart jars. Nervous about not adding the citric acid or bathing them for longer time frame as I’ve read like 40mins I did 20mins in the water and 20mins resting and all jars sealed. Hoping I did it correctly and it’s safe to eat, I’d hate to throw it all out for not adding citric acid
I am not alone I’m not adding lemon juice or citric acid to my spaghetti sauce. There are many of us. I have jars from a year ago that I am still using. As long as removed all bubbles, cleaned to top of jars, lids sealed, and you washed the outside of jars after they were cooled, you’ll be fine. Check out Homesteading with the Zimmermanns. She did an excellent video recently on water bath canning and pressure canning tips. She goes in great detail about both and everyone’s concerns about bacteria and botulism. The video’s are called Mennonite Pressure Canning Tips, No More FEAR and Mennonite Water Bath Canning Tips and Hacks. In my opinion she gives the best advice on here about everyone’s fears concerning canning.
Hi I just did this recipe and I’m also nervous and scared because I didn’t use citrus acid or lemon because the recipe didn’t ask for it I’m wondering how was it with you since you made it to I also water bath for 40 minutes will it be OK?
Sorry for sounding dumb. Ibjust need to be sure im right b4 i jump in. I've never water bath canned only pressure canned. But im gonna try this. My tomato's are all frozen , ill blanch them to slide the skins off first Then wait till they are thawed and squeeze/ squish out the liquid? Idk i read that in a reply down there. Then mush um up and add all the stuff and cook to not a rolling boil for 2 hours Fill jars Put them in hot water fill with water to cover jars When it starts to gently boil , cover and cook or 20 min. Do i have it right?
Hello, first I want to tell you do not sound dumb for asking questions and seeking clarification. With that said, let’s start at the top and answer one at a time. You can pressure can or water bath can your sauce, the choice is yours. If your tomatoes are frozen, you do not need to blanch them. Let them thaw and the skins will slide right off. The seeds fall right out with a gentle squeeze. This is to only get the seeds out. Use a colander over a bowl, you want the juice. You do not need to smash them at first. As they cook down you can, but you could also smash them down first or blend them in a blender. It’s up to you. Your sauce should simmer for two hours. This allows everything to cook down. Bring your canning water to a low simmer, fill jars with hot liquid (sauce), place lids on, then into the water. Allow the jars to process in simmering water for 20 minutes. Some people do 30 to 40. Again at least 20 minutes. The water should already be hot when you place the jars into the pot. When you lower your jars into it, the water should cover just over the lids. I hope that answers all your questions.
While the sauce looks amazingly delicious, I’m not sure about water bath canning. Spaghetti sauce needs to be pressure canned to be safe - there are reasons if you read up on it. Especially when adding in additional ingredients. One would easily make that leap in thought - canning tomatoes/tomato sauce is just HWB so why not meatless spaghetti sauce? But as I mentioned, there are reasons. Also, dipping a lid in hot water doesn’t sterilize it. Sterilization requires boiling water for at least 10 minutes. Just a few tips from a long time canner.
You are wrong , but you do you, and there's no need to judge everyone who isn't you...she did a great canning job and should take notes from her, maybe you will be half as good at canning too
No citric acid or lemon juice? I also use Forjars rings and lids as I have never had a fail! Just saying maybe you can contact them for a discount code for yourself as well as others.
@@trulylynn9941 no, I do not use lemon juice because tomatoes have enough acid in them. As far as citric acid goes, I do not think anyone should use it. But that’s just my opinion. Yes, I use Fojars as well. I’m already an affiliate with them. My discount code is located in the description below the video. You’re welcome to use it if you’d like 😉🤗❤️
So relieved I'm not the only with a "messy" gardeners kitchen. I put in 19 tomato plants - then got hit by tornado! Yeah, $120K in damage, still have debris. Can't find workers - but tomatoes wait for no one! So, I'm switching from carpenter to home canner. Decided I'd make spaghetti sauce. Can't get my ding bat neighbors to take tomatoes - who ARE THESE PEOPLE??! (Ohio - recent transplant from Colorado)
@@rickrhoduscarolefrazier-rh565 I am so sorry to hear about your tornado damage. That really sucks. I don’t trust anyone who does not have a messy garden kitchen. Who has that, 😂. Not me, you should see it now. Like you I’m in the middle of a complete gut and remodel in my kitchen. Canning has to be done! Good luck with the construction and I look forward to hearing about your tomato sauce.
Hello, no I did not use any lemon juice. I do not use it in my spaghetti sauce. I’m confused, did someone tell you to use lemon juice to keep your jars from exploding?
Lemon juice has nothing to do with jars exploding..🤔 it is to add acidity to make the tomatoes safer to eat when water bathing.. if pressure canned, no lemon juice is necessary.
Hello, I am not sure. I picked it from songs that are allowed to be used without copy right issues. I cannot change the song in anyway. I have to take it as it is offered.
Once your water comes to a low boil, place the jars into the water bath canner for 20 minutes. The jars are very hot when they come out. Place them on top of a towel to cool overnight and continue to seal. Then remove rings.
@@WheretheYoCalsGrow I don't can things I make things make meals and freeze stuff. I just have a box garden with lots of tomatoes I had a salad in the box garden I'm from Spooner Wisconsin USA and I am 69 year's old and am the only one here.
I used the large canned tomatoes. I usually get them at Sam’s Club. If you’re making this much, 3 to 4 of the large cans (think there consider restaurant size). Just squeeze the tomato and the seeds come right out. Then follow the same steps
Since I’ve had jars explode in the canner due to pressure build up in the jar and jars banging together in a water bath canner, I do not use nor recommend anyone to use a rolling boil. At its true definition, that is an uncomfortable boil. If you’re comfortable with that, then do what is comfortable for you.
Using the sugar to cut the acidity means you need to use lemon juice or citric acid. You need at minimum, 5 percent acidity. Todays hybrid tomatoes are not acidic as heirloom varieties. And even heirloom varieties can't be guaranteed.
There is no glue on the lids. The lids and rings are by ForJars and come with a "rubber seal" on the upper inside. When water bath canned, or pressure canned, the seal locks down to jar. That is why you can remove the ring from the jar.
I have watched so many videos and yours by far,has been my favorite! I knew right away i was to see a recipe passed down ,cared for and informative.i really enjoyed it!thanks for making this video!
Aww thank you ☺️ 🤗❤️
Hi, new to your channel! Your sauce looks amazing!
@@leekent3325 Thank you my friend. Welcome to the channel. ❤️🤗
I follow your recipe. We had got dinners cooked with buffalo burger and pasta taste of times do delicious and nutritious are you!! Thank you for your knowledge.
Oh that’s wonderful to hear. I’m so glad you and your family enjoyed it. ❤️🤗
Looks delicious! I’m going to try it 🤗
Hope you enjoy! Thank you for your kind words and for watching. 🤗❤️
Good morning, I did this recipe and I have to tell you that the sauce was amazing so thank you thank you thank you. Really loved it just added a few of my tweaks, but not very far from your recipe at all. Anyway, I do have a question about the 22 quart roasting pan I use because it’s the same roasting pan you have. boy was that a nightmare to clean the rim around after I removed all the sauce. it really cakes on there any tips for cleaning?
@@jstar1966 thank you for your kind words and you’re so welcome! The best tip I can give is to soak it first, clean then place back into roasting pan with water and about a cup of white vinegar. Bring it to a simmer, as it simmers use a wooden spoon or spatula to scrape it off. Then clean with soap and water
No lemon juice or citric acid? I always thought needed to be at a rolling boil on every video I’ve watched(??) also thought can 40 minutes for tomato?
Hello, I follow our Italian family traditional ways of canning. It has been done this way (beyond the 50's) and has been very successfully done. No, I do not add lemon juice nor citric acid to my spaghetti sauce, nor do I bring anything to a "rolling boil". A rolling boil is an uncontrolled boil that cannot be stopped when stirred. It's dangerous and if pressure builds up in the water under lids for any reason, it can explode. So, low boil aka simmer for 20 mins. I am not alone, lol. But if adding those things will build your confidence in water bath canning, then do them. Do what you're comfortable with.
I hope this clears thing up. Best of luck with canning.
Dream V.
You do this just like the Amish do it. Just like I do it. Very good recipe
Did I miss the Lemon Juice or Citric Acid. Everything I have seen says to use either. Do you need it?
Hello, no you did not miss anything. I personally do not use either in my spaghetti sauce. But if you’re unsure please consider using only pure lemon juice. I do not use citric acid in anything.
8/24/24 watching from Beautiful South Iowa. Easy to learn from you, I appreciate. Im canning this tmr. I have to go get carrots. I thank you
@@donate1sttt thank you for watching and your kind words. Let me know how it goes. Enjoy 🤗❤️
I have never heard that we should simmer the water. It always says rolling boil. Thanks so much. I keep watching your video.
@@rickwall8941 Thank you for watching.
Does it matter the type of tomato you use?
Honestly I do prefer a Roma or paste tomato over regular tomatoes. I like a thick sauce. But, you can use whatever tomatoes you have on hand.
Great spaghetti sauce !!
Thank you ❤️
Carrots =sweetness!!
Yes sir, that’s what my dad use to say 😉🤗❤️
Thank you .i will definitely be tryin this❤
You’re welcome. I’m so pleased you will try it. 🤗❤️
what was in the white bag right after you put the garlic cloves in? I thought it might be sugar, but you added that later
Are you’re referring to the small bag that has white salt in it?
@@WheretheYoCalsGrow Ok I get it now....I'm just not used to getting salt in a bag like that. Thanks for clarifying.
Also do you have a video on how to make tomatoe juice with the leftover juice?
@@lisakoselak1122it’s all good. I order it from Italy. Best salt ever!
@@lisakoselak1122sorry, I do not. But, I will put it on my canning list video ideas. It’s not something I’ve ever thought anyone would want to see.
THANK YOU to @marymylan1846 for forcing me to check myself and recipe . Corrections have been made to the recipe in the description to reflect the correct number/pounds of tomatoes needed for the recipe. @marymylan1846, see community post for pictures.
I want to try canning my own spaghetti sauce. Did you take off the rings while the jars cooled?
Hello, I leave my rings on until the jars have completely cooled, then remove. I want to make sure I get a good seal. I store them without the rings.
Do you not need lemon juice/acid?
@@bobeinbecker933 if you would like to add it, you can, but I do not. If you choose to do so, use 2 tablespoons per quart jar.
It is recommended by the Ball canning book to add lemon juice when water bathing tomatoes..
Looks amazing! What size pot are you using
@@kerrylynnsharp1320 I used a roasting pan.
What food processor do you use or recommend?
@@eugenebrewster2886 the hand blender is cusinart. But my blender and food processor I use is by ninja. It’s great alternative to the expensive vitamix blender and food processor’s.
Hi! I am new to canning. I froze my tomatoes straight from the garden and did not core them or cut the green stem. They are not very large tomatoes. Will I still be able to make this without coring them out? THANKS
Welcome to the great world of canning! Yes, once thawed it should easily pull right out and skin will fall off. I can’t wait to hear how it turns out. And you’re welcome. ❤️🤗
I don’t have a roaster. Can I use my slow cooker or one of my big pots?
I've never used a slow cooker before to make my sauce. But many moons ago before I had a roaster, I used an old large pot. Looked just like my canner but much taller and narrower.
My Grandmother and Grandfather both came here from Sicily in 1937, my dad was 2, and my uncle John was 3 years old, the Elalunsa song you played me and my sisters know the words to, my Grandmother taught us, I fanally mastered her sauce, i`m the sauce guy now every Christmas when the family gets together, it took me 20 years to master, I make a huge pot and freeze it, not wanting to take up all the freezer room, I would love to can it. I never seen sauce water bathed, every video I watched say pressure can because it has meat, my sauce has Italian sausage chunks, pork chunks and burger, did you get away with it because you immersion blended it, I do not. I never seen anybody water can on a simmer, I water can my tomatoes boiling for 45 minutes, I have for years, following a ball recipe. I am curious, is it safe to water bath the meat chunks, or do I have to pressure can it, I do not own a pressure cooker. I would much rather can the sauce, than fill my freezer with these big bins all the time.
Hello thank you so much for sharing your family’s story. I love reading them. There is no meat in my sauce. That’s why I am able to water bath can my sauce. As for the length of time, this was the canning time limit my mother, grandmother, great mother, father, etc water bath canned their sauce. As for simmering verses boiling, I don’t do for safety reasons.
As far as watering bath canning anything with meat in the sauce, it needs to be canned with a pressure canner.
Not sure how your freezing your sauce? I use to freeze all my bone broth before having a pressure canner. I used large gallon freezer bags doubled bag. I would lay them flat on s cookie sheet. Once I felt they were froze, I would place them up right like books. It helped not take up so much freezer space. Once I got a stand up freezer I used wide mouth canning jars. Not sure if this will help with space.
I hope this helps with explained why I do it this way. But, I always tell everyone, do what your comfortable with for yourself and your family.
I didn't see that she added meat to this particular recipe/
Your comment brought a huge smile to my face. My Nana was from Rome and my grandfather (he passed aware before I was born) was from Sicily. My Nana’s sauce had pork in it too. It’s a family recipe handed down, which I will now hand down to my son. I never give it out. I do share my sauce, though.❤
I noticed you are using tomato paste from canned. I was told in a blog that this should not be added for safety reasons. But I can’t find out why. Does anyone know the answer.
Hello, I have never heard that before. So, if you find it, please share it. Most of my tomatoes were non paste tomatoes. I like a thicker sauce. Usually, I would use my own that I made, but I did not have any at the time. So, I used organic tomato paste. I have seen a lot of other recipes with it in it. It will be interesting to know. Thank for watching.
They can create a thick product that does not allow good heat penetration. As a result, adding thickeners before canning may result in an unsafe product. To produce a thicker tomato product: Try using Italian plum-style or paste tomatoes
Quick question! Your recipe states only 3-6lbs of tomatoes, did you mean 30-60lbs?
Thank you so much for bringing to my attention I had left some amendments out below. No, 3-6lbs is correct. I know it seemed like a lot in the video, but 5 bags were cherry tomatoes. Sweet 100's, micro toms, small San Marzianos and Romas. Then the 3 bags in the sink were all 1/2 lb each. In total I had 6 1/2 lbs. I hope that clears things up. If you have any more questions, please feel free to ask.
I had the same question. One gallon zip lock bag for me weighs 4-5 pounds and you used several bags. Seems like you would need almost 4 pounds per jar. Are you sure you only used 6 1/2 pounds total?
@@marymylan1846 a lot of those tomatoes were cherry/small tomatoes in the roasting pan. You all may be right; I may be wrong on my weight. I am going to get back to you. I have a bag of tomatoes in my freezer that I did not use. I am going thaw and weigh it. So, I can have a more accurate weight for you.
I probably should add not all the bags were used in the sink. I think I understand the confusion now. Only 2 would fit into the pot I had. 3 bags where bags were used for picante sauce and later roasted in the roasting pan (you can see them on the side of the large jars in the first clip), and the other is the one in the freezer that I am going to weigh for you once's its thawed. I am not sure if that cleared it up or gave you more questions, lol.
I did it, it's in the community post to see the weight.
Quick question - how many pints (or quarts) does the recipe make? I’m in the middle of a batch right now. Yum!
It made 12 quarts. The pints you see in the video are something else I made, but did not record that needed to be a canned as well.
Correction it was 10 Quartz.
If the seal is Improperl it will sizzle when you open it. We had some bad jars from my grandmother in law once.
@@jimshryock1427 thanks for that information. I’ve never had a bad seal, I’ve had jars break though. That’s just as fun, lol.
Could I add peppers chunked n still be safe for canning?
@@lindahernandez8693 I’ve never added peppers before. But you could add them and switch to pressure canning to be safe
@@WheretheYoCalsGrow do you know how long to pressure can?
@@lindahernandez8693 I believe it’s 20-25 minutes. But I use the electric pressure canner. It may be different for standard pressure canner.
If you add meat, it’s much longer.
I just came across this video. I know you made it many months ago but could you give me the amounts used for oregano, basil and parsley. I don’t have a roaster so plan to roast in the oven hope there is not much difference. Thanks
I’m so sorry I didn’t scroll down enough to see you added this info ❤
@@lynnodham7066 it’s all good. Hope you enjoy it!
Were the tomatoes peeled?
@@stellallamas1487 not all of them. If you freeze the tomatoes, then allow them to thaw the skin peels right off. You just have to grab and pull.
How did you get that many jars with just 3-6 pounds of tomatoes
Hello, again I responded to your other question above. I agree with you, I might be off, so I am going to weigh one of the bags I did not use and removed the water from once it was thawed. See message above
See community post. Corrections have been made.
How to Make Pratic Homemade Tomato Sauce
th-cam.com/video/w64sVfyifK4/w-d-xo.html
Thank you for sharing. Their a new channel. Please go check them out. ❤️🤗
Did you not need to add any vinegar to each jar? (Still learning 😊)
No, tomatoes are extremely acidic. No vinegar needed.
Question: I followed your recipe and I did quart jars. Nervous about not adding the citric acid or bathing them for longer time frame as I’ve read like 40mins I did 20mins in the water and 20mins resting and all jars sealed. Hoping I did it correctly and it’s safe to eat, I’d hate to throw it all out for not adding citric acid
I’m brand new to canning
I am not alone I’m not adding lemon juice or citric acid to my spaghetti sauce. There are many of us. I have jars from a year ago that I am still using. As long as removed all bubbles, cleaned to top of jars, lids sealed, and you washed the outside of jars after they were cooled, you’ll be fine.
Check out Homesteading with the Zimmermanns. She did an excellent video recently on water bath canning and pressure canning tips. She goes in great detail about both and everyone’s concerns about bacteria and botulism. The video’s are called Mennonite Pressure Canning Tips, No More FEAR and Mennonite Water Bath Canning Tips and Hacks. In my opinion she gives the best advice on here about everyone’s fears concerning canning.
Thank you I will check it out. Love your videos ❤
@@malloriedewitt9719 thank you ❤️
Hi I just did this recipe and I’m also nervous and scared because I didn’t use citrus acid or lemon because the recipe didn’t ask for it I’m wondering how was it with you since you made it to I also water bath for 40 minutes will it be OK?
Sorry for sounding dumb. Ibjust need to be sure im right b4 i jump in.
I've never water bath canned only pressure canned. But im gonna try this.
My tomato's are all frozen , ill blanch them to slide the skins off first
Then wait till they are thawed and squeeze/ squish out the liquid?
Idk i read that in a reply down there.
Then mush um up and add all the stuff and cook to not a rolling boil for 2 hours
Fill jars
Put them in hot water fill with water to cover jars
When it starts to gently boil , cover and cook or 20 min.
Do i have it right?
Hello, first I want to tell you do not sound dumb for asking questions and seeking clarification. With that said, let’s start at the top and answer one at a time. You can pressure can or water bath can your sauce, the choice is yours.
If your tomatoes are frozen, you do not need to blanch them. Let them thaw and the skins will slide right off. The seeds fall right out with a gentle squeeze. This is to only get the seeds out. Use a colander over a bowl, you want the juice.
You do not need to smash them at first. As they cook down you can, but you could also smash them down first or blend them in a blender. It’s up to you. Your sauce should simmer for two hours. This allows everything to cook down.
Bring your canning water to a low simmer, fill jars with hot liquid (sauce), place lids on, then into the water. Allow the jars to process in simmering water for 20 minutes. Some people do 30 to 40. Again at least 20 minutes. The water should already be hot when you place the jars into the pot. When you lower your jars into it, the water should cover just over the lids.
I hope that answers all your questions.
@@WheretheYoCalsGrow
Thank you so much for your prompt and courteous reply.
While the sauce looks amazingly delicious, I’m not sure about water bath canning. Spaghetti sauce needs to be pressure canned to be safe - there are reasons if you read up on it. Especially when adding in additional ingredients. One would easily make that leap in thought - canning tomatoes/tomato sauce is just HWB so why not meatless spaghetti sauce? But as I mentioned, there are reasons. Also, dipping a lid in hot water doesn’t sterilize it. Sterilization requires boiling water for at least 10 minutes. Just a few tips from a long time canner.
The rest of the world does it strictly water bath. The only country that pushes pressure cookers is the United States.
You are wrong , but you do you, and there's no need to judge everyone who isn't you...she did a great canning job and should take notes from her, maybe you will be half as good at canning too
I have made my sauce for years and water bath for 45 minutes for quarts. Still using sauce from 2021.
Water bath canning had been around way before pressure canning.😊
Like this sauce will cook this
Thank you, enjoy ❤️🤗
No citric acid or lemon juice? I also use Forjars rings and lids as I have never had a fail! Just saying maybe you can contact them for a discount code for yourself as well as others.
@@trulylynn9941 no, I do not use lemon juice because tomatoes have enough acid in them. As far as citric acid goes, I do not think anyone should use it. But that’s just my opinion. Yes, I use Fojars as well. I’m already an affiliate with them. My discount code is located in the description below the video. You’re welcome to use it if you’d like 😉🤗❤️
So relieved I'm not the only with a "messy" gardeners kitchen. I put in 19 tomato plants - then got hit by tornado! Yeah, $120K in damage, still have debris. Can't find workers - but tomatoes wait for no one! So, I'm switching from carpenter to home canner. Decided I'd make spaghetti sauce. Can't get my ding bat neighbors to take tomatoes - who ARE THESE PEOPLE??! (Ohio - recent transplant from Colorado)
@@rickrhoduscarolefrazier-rh565 I am so sorry to hear about your tornado damage. That really sucks. I don’t trust anyone who does not have a messy garden kitchen. Who has that, 😂. Not me, you should see it now. Like you I’m in the middle of a complete gut and remodel in my kitchen. Canning has to be done! Good luck with the construction and I look forward to hearing about your tomato sauce.
I noticed you didn't use any lemon juice. I had some explode because no one told me too. What mess! Did I miss something?
Hello, no I did not use any lemon juice. I do not use it in my spaghetti sauce.
I’m confused, did someone tell you to use lemon juice to keep your jars from exploding?
Lemon juice has nothing to do with jars exploding..🤔 it is to add acidity to make the tomatoes safer to eat when water bathing.. if pressure canned, no lemon juice is necessary.
@@Jkaye13 that was my question, but she never responded. I’m not sure why someone would tell her that 🤷♀️
❤❤❤❤
Love and miss you sweet little sister! BIG HUGS from Texas
Thank you
You’re welcome ❤️🤗
So what does the song say?? If the CC people were sharp,they would have the words in english to the song!😊
Hello, I am not sure. I picked it from songs that are allowed to be used without copy right issues. I cannot change the song in anyway. I have to take it as it is offered.
How long in the canner??
Once your water comes to a low boil, place the jars into the water bath canner for 20 minutes. The jars are very hot when they come out. Place them on top of a towel to cool overnight and continue to seal. Then remove rings.
I do not see anything saying how much seasoning of each of the three you add to the big pot
Hello, recipe is in the description below video.
Don’t understand why I’m getting this video in my watch list while I’m learning how to lower my A1c. 😱
May you be successful in lowering your A1c. 🤗❤️
😅
Is the recipe attached here somewhere?
Yes, it’s in the description of the video.
I use carrots to but I freeze my food
The sauce or your making sauce for freezer meals?
@@WheretheYoCalsGrow I don't can things I make things make meals and freeze stuff. I just have a box garden with lots of tomatoes I had a salad in the box garden I'm from Spooner Wisconsin USA and I am 69 year's old and am the only one here.
@@annetteford5616 freezing sauce is just as good as canning it 😉. I bet your garden is gorgeous. ❤️🤗
I want to make this out of big cans of Tom puree. How much do I need . I don’t have a source for tomatoes
I used the large canned tomatoes. I usually get them at Sam’s Club. If you’re making this much, 3 to 4 of the large cans (think there consider restaurant size). Just squeeze the tomato and the seeds come right out. Then follow the same steps
My ball book says.. full rolling boil for water bathing....not a simmer.
Since I’ve had jars explode in the canner due to pressure build up in the jar and jars banging together in a water bath canner, I do not use nor recommend anyone to use a rolling boil.
At its true definition, that is an uncomfortable boil. If you’re comfortable with that, then do what is comfortable for you.
Try so.Cardamon, or ground Coriander for sweetness!!
Some Cumin would be interesting! Or Caraway Seed! Pork adds a lot of flavor!
The spices sound great. But if you add cooked meat to the jar, you will need to pressure can your jars instead of water bath canning for safety.
What's the shelf life for this recipe?
All canned food should all be eaten within a year unless they are pickled/fermented food. We eat a lot of things with this sauce, I’m already out.
Using the sugar to cut the acidity means you need to use lemon juice or citric acid. You need at minimum, 5 percent acidity. Todays hybrid tomatoes are not acidic as heirloom varieties. And even heirloom varieties can't be guaranteed.
Thank you for your input.
If you want to add sugar you can. Your choice.
There is glue on the lid!
There is no glue on the lids. The lids and rings are by ForJars and come with a "rubber seal" on the upper inside. When water bath canned, or pressure canned, the seal locks down to jar. That is why you can remove the ring from the jar.