The past two years, I have grown my own San Marzano tomatoes for canning both sauce and salsa. I am hooked! However, I simply roast my tomatoes whole, first, along with garlic and onion (using a tested recipe). Once they are cooled enough, the skins slip right off. I pulverize the juice from the roasted pan of tomatoes with the skins to make a thick smooth sauce which is added in to the tomatoes. I use the immersion blender for desired thickness of the sauce once it is all cooked together before canning. But I love that roasted flavor and there's so much nutrition in those skins! Newbies need to be aware that if they live at higher altitudes, they have to add time to the waterbath process. 😉
Yum! 🤤 That sounds delicious! Thank you for sharing. I’ll have to try that out myself. Agreed! I typed a note on the video mentioning altitudes, but you’re right. I should have vocalized that as well. Very easy to miss text. Thanks again!
Hi Kayla! Great question! I like to remove the bands for a few reasons. 1) If there is any food trapped under the band, I can clean it off. 2) When the bands are on, you have an increased risk of rust. 3) The bands are reusable, so instead of buying more to continue processing more foods, I can just keep reusing the ones I have. 4) And most importantly, if the lid didn’t seal properly and you have removed the band, the seal will lift off the jar, indicating the food needs to be disposed of. If you keep the band on the jar and the food has gone bad, the lid can stick down to the jar and you may not know the food has spoiled.
🎉I am really looking forward to trying this! We eat spaghetti on a regular, so we’re excited to try canning tomatoes for our spaghetti! Thank you!
Yay! Let me know how it turns out!
The past two years, I have grown my own San Marzano tomatoes for canning both sauce and salsa. I am hooked! However, I simply roast my tomatoes whole, first, along with garlic and onion (using a tested recipe). Once they are cooled enough, the skins slip right off. I pulverize the juice from the roasted pan of tomatoes with the skins to make a thick smooth sauce which is added in to the tomatoes. I use the immersion blender for desired thickness of the sauce once it is all cooked together before canning. But I love that roasted flavor and there's so much nutrition in those skins!
Newbies need to be aware that if they live at higher altitudes, they have to add time to the waterbath process. 😉
Yum! 🤤 That sounds delicious! Thank you for sharing. I’ll have to try that out myself.
Agreed! I typed a note on the video mentioning altitudes, but you’re right. I should have vocalized that as well. Very easy to miss text. Thanks again!
I am going to cann tomato sauce in two days. Thank you for all the information and tips.
So good to see you post again, great content as always.
Thank you! It is great to be back. :-)
Your back! 😆 great video.
Woo! Yes I am! :-D
Thank you.
The smartest, most beautiful canning lady on TH-cam. Listen to her folks.
About how many pounds of Roma Tomatoes will I need for 48 quarts?
Why remove the screw lids?
Hi Kayla! Great question! I like to remove the bands for a few reasons. 1) If there is any food trapped under the band, I can clean it off. 2) When the bands are on, you have an increased risk of rust. 3) The bands are reusable, so instead of buying more to continue processing more foods, I can just keep reusing the ones I have. 4) And most importantly, if the lid didn’t seal properly and you have removed the band, the seal will lift off the jar, indicating the food needs to be disposed of. If you keep the band on the jar and the food has gone bad, the lid can stick down to the jar and you may not know the food has spoiled.
What about a sauce that has dairy in it? I make large batches of vodka sauce with cream and cheese. I am running out of room in my freezer. Lol