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 do the same and also dehydrate the skins. Be sure to save the drained water and quickly evaporate on stove in a different pot. You can have it at a rolling boil without worry of scorching given there is no pulp. Reduce it to a syrup and return to the sauce. There is intense flavor in that water that is worth saving.
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.
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.
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 cooked down my cherry tomatoes, blended everything, cooked down sauce to right thickness, added citric acid and salt to jars and water bathed for 35 minutes( low elevation)Got restricted on a canning site for unsafe recipe. Why is this unsafe?
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 was excited about for jars having heard so much praise about them. I ordered a couple hundred of them. Sadly they are rusting on the bottom/white side. I called, sent pics and they returned my money. great customer service
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….:)
Lol...I sometimes use a method similar when I have more tomatoes than I can get put up in decent time, or too few and they are straggling in...although, I just let them thaw in the strainer, which reduces cook down time. I save that water for soups. I don't mess with de seeding as after I heat them up, they go through my squeezo as I like the texture that way and have no seeds then. I have used a stick blender, or a food processor before, but prefer the squeeze. If I'm making a big mess, well...might as well be a good one. Neighbors pot belly pigs or chicken will eat the scraps.
I completely agree about the seeds, I can taste the difference. I do think that the gel around the seeds imparts a lot of flavor though, so I never strain it off unless I want that flavor for something else, such as soup.
@@marthasundquist5761 I don't care to have skins or seeds. I don't mind the extra step of the food mill. I have one that attaches to my Kitchen Aid and it's quick and easy.
@@suzyvance7328 I remove both as well. Is easy to just run through food mill, I have an electric one and then heat and then pour into jars. I think the seeds add bitterness. Also have heard that tomatoes (nightshade family) is bad for arthritis, particularly the skin. Dunno how true it is but since I am not giving up tomato products I will at least try and make it more friendly.
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 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.
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/TH-camrs I follow! I do the reverse of this process. I put the raw tomatoes into my high power blender then cook - I find it helps release the air the blender incorporates into the tomatoes. I think too much incorporated air can interfere with proper sealing as the air tries to escape during canning.
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!!
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.
I pushed like because I like this idea without as much mess all over my small kitchen. How do you think it would work with frozen Roma tomatoes? this is the first year I tried freezing some to can.
@@susanruzicka2555 Hi Susan, I sure get the "small kitchen" me too. It would work well with frozen tomatoes. The only thing I was thinking of, is if you do your tomatoes in glass baking dishes, (which is what I use) is to NOT pre-heat the oven, but get your pans ready with your tomatoes, put them in the oven at the same time, and then turn on your oven so they can slowly heat up with the oven to avoid breakage. Hope this helps.
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
I discovered this method just recently when I finally had enough tomatoes to process. I purchased one of those hand cranked tomato presses which was a total fail. I became very disappointed, put all the tomatoes in one container and threw the press in the trash. I began placing the tomatoes in the blender ... doing the exact thing you did in this video. I ended up with 9 pints of perfectly processed tomato sauce , skins and seeds, which turned out perfectly smooth. I processed them in my pressure canner ... so that's my story!
I was told keeping the skins on your tomato sauce change the pH significantly and it was no longer a safe canning recipe. But if you were doing the litmus paper I have confidence in you and your recipe
I bought a case of each size Kerr lids many years ago and I compared with the new lids and I can visually see a difference. Disappointing. I haven't tried for jars yet but plan on it! I like the idea of using the rubber gaskets from the reusable lids and will try that too!
I’ve read that the main reason the USDA recommends peeling tomatoes to reduce the bacterial load. I freeze my tomatoes, slip the skins off, drain much of the water, cook them down, blend them with my immersion blender and then let them sit overnight in the fridge to let the sauce settle. I think there is too much air in the sauce which bubbles during canning and interferes with sealing. Less interference with water bath canning than when I tried to pressure can. I’ve found that letting it sit, then reheating before canning helps a great deal.
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.
YES the lids from ForJars are phenomenal. I haven't had a single fail since I started using them. I would recommend their lids to everyone. (I have no financial entanglements with the company, I just really really REALLY like the lids.)
I prefer to buy AMERICAN made products, helping the local families right here in Ohio, buy using the Superb brand of lids. MUCH thicker band of blue compound. Not one failure with them. I had a couple fails with Forjars. Forjars lids are made in China & just distributed here out of Ft, Myers. I vote with my money & would prefer to support the USA rather than the CCP.
@@rettl.9720 I agree with you. I came across the Superb lids at my local Amish store - figured I’d give them a whirl since the no-name sleeve of lids I bought two years ago were dubious even on their best day and I figured these couldn’t be worse. The Superb lids are awesome and get bonus points for being made in the USA - I’ve had zero failures. Kudos to Superb for pivoting to develop lids to help meet new/increased demand. I googled them after buying my first set - the story is interesting.
I agree, a healthier alternative in my estimation. I cook my tomotes in my big nesco roaster then blend them using my emersion blender. Probably not as smooth if seeded and peeled but worth it when it comes to time. Its a home run for me. One tip, if you freeze the tomatoes the skins just come off when they thaw. Another tip is to add a can or two of tomatoe paste if you want it thicker.
Great tips, I use a roaster and get the tomatoes to soften until most water is out, I then strain them through a fine mesh strainer and put the pulp into the vitamix. I can up the tomato water for tomato juice we really enjoy cooking our pasta in that rather than water and using it for soups and stews for the liquid. The lids have been an ongoing issue for me as well they are coming bent in the last 70 cases we have used so check them carefully it is coming off the assembly line damaged we have contacted the manufacturer several times Bernardin and have been ignored we sent photos etc. I will be using forjars from now on I do believe as the ball Bernardin are unreliable. Thank you for pointing out the sound difference as I have the same and was quite concerned. Just love your channel.
Nutribullet RX has a soup function that heats the soup enough to cook it in minutes. That deems like the way to go. Dental offices have a plaster vibratory that will knock the bubbles out. You can also use a vacuum chamber.
Wow! Can’t believe I am the first to respond. After watching different videos on YT I often wonder why people spent all that time removing skins and seeds. Too much work. I use this method you just posted. I have even washed tomatoes then freeze whole for later use. After defrosted you can still cook down process as you need. Pam I hope you are able to save any tomatoes still outside before the freeze. Thank you for all you and Jim do, we all appreciate you so much.
Thank you. I have been using the blending process over the last year or two. But I have used my immersion blender. Also used this with apple butter and cannot tell that the peels are in the apple butter. I agree with you that there is added nutrition to doing it this way.
The new sound system sounds great! I like to freeze my tomatoes until I get enough to do a batch , and I use an electric roasting pan to slow roast my tomatoes overnight. And I do use the food processor to blend all of my veggies and tomatoes up.
I have been using this method for several years now. It really is a game changer. One thing I have learned is that by slowly increasing the speed until just high enough to process efficiently will help avoid them becoming too frothy.
I put the blended tomatoes in a stock pot and heat them up, stir down the air & then process them. That way there is no separation & the air is gone. Yes, it's one extra step, but it's simple & doesn't take long. It's still SO much quicker that the standard way.🤗
Well I jumped in with all of my questions and concerns. Water bath canned (17) 1/2 pint jars of tomato sauce with no problems. Couldn't have done it without your classes. This is a very labor intensive hobby. I am amazed by how many large and expensive items one has to have on hand. And then!!! Where can you store all of that stuff? I had so many tomatoes that I had to use two large pots for processing the jars. My cherry tomatoes are 4 times the size of yours so I cut them in half. And I used a food processor instead of the blender. Mine is too small. It worked like a charm. Loved the Joseph Joseph - thanks. That makes for a very long day for a lady older than you. Thanks for all of your classes.
I still prefer to peel them first, but I have always used a blender. On large batches I use a pot and immersion blender. On the smaller batches at the beginning and end of season, I use my Vitamix soup setting which preheats it for canning and blends at the same time.
I have always used a blender on the skins and seeds of tomatoes as you did, however I didn’t drain out the water, Instead I chose to simmer it on the stove after I blended it to get it to the consistency I wanted. With that I have the nutrients of the juice, and the bubbles from blending goes away. Then I can for the 10 minutes like you do. Just an FYI
Just love watching and learning from you! Can i share something I learned this year. Someone said to wash put them into a ziplock bag and freeze. When you are ready to cook them just let them thaw. The skins will come off so easy! I use sissers to snip the bottom, and then you can cut the stem off. No more heating the kitchen to peel the tomatoes. Just loved this.
S I've been processing tomatoes in this manner for several years. I like this for tomato soup as well, just add onions, celery and spices. I blend the the onions and celery and add to the pot. I do like to hot pack the soup, so it's a little thicker. When I open a jar, I generally use a flour thickener and a little more liquid, either water or milk. Makes a delicious bowl of soup or sauce for meats and mashed potatoes. Thank you for all your informative videos!
I discovered from another You Tube video that all the USDA approved tomato recipes were based on "skinned and cored" tomatoes. I'm not sure if the skins provide a safety issue for long term storage or if it's just a texture concern. Anyway, I've been using the "sieve" process for tomato canned products, then saving the skins and seeds to dehydrate into powders. The resulting powders are tasty and I use them all the time in sandwiches and recipes. I also add them back in to the "shelved" tomato product if it needs thickening after opening. I feel safer with this process, but if you can provide some additional information (as you did with the Cosco meatballs!) I would happily follow this video procedure. I have appreciated your knowledge and approach to safe food storage for over a year now and I am an avid follower of your channel. Thank you so much for all that you share!
I have also heard that, and that the skins are where most of the possible pathogens are. This is not a tested/approved safe method. Why would anybody take a chance? Using short-cuts isn't the best route. I'll stick with safe practices....
I have been using my blender to make sauce for 40 years. I never cook the tomatoes first. I just wash and core them, then slice in chunks to fit into the blender through the top hole. I keep my hand over the hole as I feed tomatoes into the blender. When the blender is full, I dump it into my kettle. I keep track of how many quarts I have put into the kettle using the blender as a measuring tool. I add 1 tsp of salt and 1/2 tablespoon of sugar for each quart and boil the whole mixture until almost the desired thickness. Finally, I add 2 or 3 small cans of tomato paste to about 7 quarts of sauce and let it simmer about 30 minutes longer. I don’t add any spices until I am ready to use the sauce so I can flavor it to the recipe I am making. I love watching your videos. I had given up pressure canning but after watching you do meats, I bought a new canner and have begun canning meats again. Thanks for being such a good teacher.
i couldnt help but chuckle when you got SURPRISED, !! your expression was a Kodak moment for sure! im dating myself here, younger people have never heard that expression before, hee hee, I love watching your videos, i learn something new EVERYTIME! THANK YOU soo much, camera man to,lol. your both AWESOME
Ditto. Immersion blender is my go-to for pureeing all foods. I do strain a few jars to keep on hand for a few friends with very sensitive stomachs. Also, I use tomato paste or dehydrated powder to thicken, so I do not need to simmer for so long to reduce to right consistency.
What a good idea! So far, my immersion blender has been a good stand in for a VitaMix, but you are eliminating some of my reasons for not having one! Just one note: according to the ATK (America’s Test Kitchen), the best flavor is in the gelatinous goo around the seeds, but we all have different priorities & ways that work for us. The only way I know to eliminate the skin & seeds, but keep every other part of the tomato is with a Weston Roma Food Mill. I got a used one years ago, & consider it a big project to set it up & use. They are $90 at Leyman’s.
I've now completely switched to ForJars canning lids... all the Ball and Kerr seals that have let me down... NO more!! That's just a thought... I've never had a Harvest Guard lif fail, so I use those as well. This is how I've been canning my tomatoes as well... love, love Love this method. Blessings 🌞 and thanks for sharing
Hi Pam I also found out this easy way to get tomatoes ready for canning. However I used an immersion blender and love it ! It's my new gadget and works great to mash up pumpkin meat. From one gadget lady to another. J
I use my Vitamix in the beginning and then cook it and remove the clear liquid. Great for veggies smoothies. The thick tomato sauce weI freeze dry and store in half gallon ball jars in boxes. So no light, air or moisture. We have some we FD'd 3+ years ago that tastes like we made it today. Great for thickening sauces and stews.
Enjoy your channel. I have learned useful things, even though I’ve been canning for nearly 60 years. I have been using blender for tomato sauce and juice for years.
I like the idea of keeping the skin and seeds. Putting the tomatoes through the food mill removes the skin and seeds but SAVES the water, which is then processed. I'm wondering if there would be less separation if you processed the tomatoes with the water.... Personally, I don't care about the separation, but I'm wondering if some of the vitamins are in the water left behind. I will give this method a try - so much faster & easier - but I'll process the water along with the pulp, and then put them back into the dirty pot and reduce for a bit. I also use the smaller jars. When I use the larger jars, I make too much sauce and I end up freezing leftover sauce... I'm trying to change the way I cook so that I have fewer leftovers. Thanks for another great video!
Hi Pam I hear your frustration about the jar lids. I am not a fan of ball lids, so I tried Denali lids - I am happy with them. Pricey, but problem solved. And, as opposed to Ball lids that last for 18 months, I am worry free with Denali! Denali just extended their sale! I'm hooked on your show. Congrats on your upcoming retirement. I wish you and hubby pleasant and joyful days!
U have SO many comments already and I hate to add yet another! I simply core my tomatoes, then quarter the large ones, send them through my cheap blender. I then pour them through a sieve to catch anything that wouldn’t blend. (I save what is left n the sieve to dehydrate for tomato powder.) The rendered liquid that came through the sieve is then placed on the stovetop to cook down. The water has a great flavor. All I do is simmer on low until my tomatoes concentrate, maybe 20-25 minute, maybe longer depending on the mixture of tomatoes? But nothing goes to waste here. Then I jar up my tomatoes and pressure can them using For Jar lids or lids I bought from the Amish Store which r also great. Just as a thought, I have only tried putting hot tomatoes n my blender once when making salsa. The blow back from the hot tomatoes was very dangerous and not something I would do again. I hope this info is helpful.
I don't know what kind of blender you have but my Kitchen Aid blender (left to run on low for about 5 seconds and then on the highest setting for 30 seconds) absolutely pulverizes everything! I also cook my tomatoes on a low boil for about 30 minutes. I have canned about 100 quarts this way this past summer. The blender is so helpful!
I do this all the time when making homemade tomato sauce. It works great. I throw small tomatoes in my vitamix until I get a full pot then cook it down to the thickness I like, then can it. Perfection.
That’s great! When I pull my tomatoes out of the freezer this winter to can all I’m going to do is thaw and cook them down skins and all! (no core) then can!!
Hi Pam, I used my vitamix to do a bushel of roma tomatoes for a spaghetti dinner at my church. It worked fantastic? I put all the onions, garlic, peppers,, etc. In the blender as well. It was my first attempt at a large batch. Thankfully, the sauce got favorable reviews. 😊 Next year I want to try canning some.Great video!
If my lids don't seal the first time when I water bath can something, I try the hot water bath one more time, then if that didn't work, I pop it in the pressure canner - and you can save the second water bath and go straight to canner if you wish. Works like a charm in the pressure canner.
I enjoy watching your channel so much. You remind me of my Aunt Jewell, you could be sisters! Beautiful sauce. Thank you for showing us this method. I laughed when you were surprised by the blender speed.
I jumped too when you turned the blender on! LOL I blend my tomatoes, onions and peppers like that when making spaghetti sauce. All the flavor without all the chopping.
I core my tomatoes and put them in my 26 qt. Electric counter oven. Occasionally I will use my immersion blender. Everything is blended for the most part, cook down to desired thickness then can. When I am cooking with tomatoes I do not mind seeing a little piece of seed or skin. LOL I love watching and learning from you. ❤
I’m so glad you did this. I was under the impression I couldn’t blend anything before canning. My favorite soup recipe has completely blended tomatoes.
I have not tried them myself but after I use all the lids I currently have I’m going to try superb brand lids. They have a lot of really good reviews that say they seal every time.
When I tried blender tomato sauce instead of my food mill I had tiny pieces of sharp skin in the sauce. I even tried it in a vitamix. I do use a kitchenaid food mill so it's not as much work as a hand crank.
I use a blender as well. After making sauce the first time last summer by using the traditional method with a food mill, I was never going to do that again. So much time and sore feet. I blanch to remove skins, squeeze the whole tomato gently to release the seeds from the center into a trash bowl, cut out the stem, then into the blender it goes. After all blended, it all goes back into the pot to cook down some of the water content and introduce a little salt. Then it gets canned!
I had asked you about blending them up and the safety of doing it that way and I am SO GLAD you made this video. This is how I made my sauce this year and it makes me happy that you endorse it because I trust you on this. Definitely recommend ForJars lids. I used them to can up more than 150 cans this year and the only ones that FAILED are because of my own error with green tomato salsa pressure canning issues. They also have a sponsor program if you'd like to sign up for it Dr. Cantrell.
a lot of canners have switched to 'for jars' for lids, rings, and jars.. because the quality of ball lids, and others, has declined! thank you for all the great information!
This is right in time. I have been asking myself why we couldn't do this and poof, here is your video. I habe some in the roaster that I will just use my immersion blender. ( I had already peeled them.)
Pam: I agree with Darlene DeSilva, I have also noticed that with some varieties of tomatoes when processed in the food processor do impart a bitter flavor in the finished sauce. I do use the blender method when making tomato juice, but I don't blend it long enough to puree the seeds, then I strain it before I can it. Plum/Sauce type tomatoes seem to have lower amounts of tannins in their seeds. So if I were going to process using the blender method I would steer toward those varieties. You may also notice that the bitterness is intensified over time and with the application of heat during cooking.
I blanche, remove skins (and dehydrate them) put them in my big pot to cook and use an immersion blender to do the same thing. I really like the outcome! Great info today!!
I enjoyed your video very much. Another short cut that I do since I can't grow my own tomatoes i buy the great value canned tomatoes that are canned in their own juice. I blend those up and them cook them down and season them if I want to and make my tomato sauce and I am going to do some ketchup. Much easier!
Pam, I process my tomatoes as they ripen in my food processor, and freeze them in bags, flat, then when I have enough, I thaw and make my sauce. Saves room in my freezer as my tomatoes ripen a few at a time.
I used my kitchen aid juicer/strainer to process 65#s of tomatoes. Mine were frozen I let them thaw over night. Put tomatoes in the kitchen aid & it did all the work. The part of the juicer/strainer that’s the sauce part the other is discard. So on the sauce part I put a fine mesh strainer & that was pretty much my sauce & I dumped it into a big bowl until I was finished processing. The rest I canned as tomato juice & it had some of the “sauce” with it but not a lot. It saved a ton of time! I saw this on another you tube video but I can’t recall the channel! But my mixer did all of the hard work. I also pressure canned all of my sauce/juice & added citric acid. Hope this helps someone like it did me because I’m new to canning & I was overwhelmed by all of the different methods I saw online! 😊
I freeze our tomatoes until I have enough for a large batch. The skins then slip right off. After thawed I slip skins and then blend them and cook them down with whatever im.adding in spice wise. I think that helps eliminate those air bubbles by cooking it afterwards for a while...
Sometimes I will use the blender and other times I will cook my whole tomatoes down a little bit in an electric roaster and use my immersion blender to blend up the entire tomato with skins & seeds before putting it in my jars and processing. My immersion blender has come in really handy with my canning. I use it for tomatoes, apple butter, apple sauce, jams, homemade cat & dog food and lots of other things.
I usually peel and pack whole tomato’s in a litre jar. I dehydrate the skin and powder them. When I want to make a sauce I purée my whole tomatoes with seasonings, garlic and onions. I can make any kind of sauce I want from this point or can it.
I put my tomatoes in ziplock bags and freeze them. When I get enough, I put them in a sink full of hot tap water. The skins just slip off after a few minutes. Then I put them in my roaster. I cook them until they will crush easily. I drain off a lot of water, which I save and can in quart jars to use in soups and stews. Then I use an immersion blender to get it to the consistency I want. I don’t cook it down because you get a brighter flavor, and they will cook more when canning. I do salt and add lemon juice, but I pressure can my jars.
I love all of your videos. Would you talk about canning collard greens. When I pressure canned mine last year they were so soft it just didn't taste good! Thank you!
Yes! I use this method, but I do it with a stick blender and strain it thru a coarse sieve, just in case 😉 Just switch to ForJars lids, like a lot of others here on YT... They really do work way better than what's out there these days, and they are also competitively priced.
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 do that as well. I also save the skins and dehydrate and powder them.
I do the same and also dehydrate the skins. Be sure to save the drained water and quickly evaporate on stove in a different pot. You can have it at a rolling boil without worry of scorching given there is no pulp. Reduce it to a syrup and return to the sauce. There is intense flavor in that water that is worth saving.
Same here. Been doing it this way for years.
That's exactly what I do too.
I do that as well.
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.
This is what I do as well
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.
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 feel like the texture and taste is not as good with seeds and skins. But it definitely saves time.
That’s my plan today
I cooked down my cherry tomatoes, blended everything, cooked down sauce to right thickness, added citric acid and salt to jars and water bathed for 35 minutes( low elevation)Got restricted on a canning site for unsafe recipe. Why is this unsafe?
Great idea; I will try it next time. Thanks!
That’s what I thought; thanks for confirming! I’ll process my next batch this year by using my food processor or blender! 🥰
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!
Lillian, I do the same thing you do, I like my sauce a little thicker, so I just let it slowly simmer until they are as thick as I want
Same here…so easy!
Same here! I love it.
This process will also change the color of the Tomatoe sauce back to normal. And the skins make the sauce a lot thicker.
ForJars lids are great - no problems so far. Also a tip for thickening is to use tomato powder.
Picked up some of those lids after numerous Ball lids failing.
I like those lids as well. I’ve had a lot of faulty big name brand lids. None with the new brand.
I have heard nothing but great things about ForJars lids.... they ae also working on making glass jars that will be coming out in the future!!!
I also use ForJars lids. They are a great company to work with. I also add tomato powder which improves the consistency.
I was excited about for jars having heard so much praise about them. I ordered a couple hundred of them. Sadly they are rusting on the bottom/white side. I called, sent pics and they returned my money. great customer service
I freeze dried my tomato sauce. It was a big WIN!!!
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….:)
Lol...I sometimes use a method similar when I have more tomatoes than I can get put up in decent time, or too few and they are straggling in...although, I just let them thaw in the strainer, which reduces cook down time. I save that water for soups. I don't mess with de seeding as after I heat them up, they go through my squeezo as I like the texture that way and have no seeds then. I have used a stick blender, or a food processor before, but prefer the squeeze. If I'm making a big mess, well...might as well be a good one. Neighbors pot belly pigs or chicken will eat the scraps.
I completely agree about the seeds, I can taste the difference. I do think that the gel around the seeds imparts a lot of flavor though, so I never strain it off unless I want that flavor for something else, such as soup.
@@VagabondAnne me too
@@marthasundquist5761 I don't care to have skins or seeds. I don't mind the extra step of the food mill. I have one that attaches to my Kitchen Aid and it's quick and easy.
@@suzyvance7328 I remove both as well. Is easy to just run through food mill, I have an electric one and then heat and then pour into jars. I think the seeds add bitterness. Also have heard that tomatoes (nightshade family) is bad for arthritis, particularly the skin. Dunno how true it is but since I am not giving up tomato products I will at least try and make it more friendly.
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.
I’ve been using the forjars lids and haven’t had a failure.
Thank you for sharing this short cut. 💜
I`ve been using ForJar lids for almost a year now..not one failure! I HIGHLY recommend them.
Glad to hear this, as I just bought some.
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.
The new sound system is WONDERFUL!!!
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 love your new sound system and I laughed at your blender jump scare 😂 your videos are excellent, thank you!
New sound system sounds great. Another great video!
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.
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/TH-camrs I follow!
I do the reverse of this process. I put the raw tomatoes into my high power blender then cook - I find it helps release the air the blender incorporates into the tomatoes. I think too much incorporated air can interfere with proper sealing as the air tries to escape during canning.
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!!
Wow new sound system sounds great!🎉
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.
I pushed like because I like this idea without as much mess all over my small kitchen. How do you think it would work with frozen Roma tomatoes? this is the first year I tried freezing some to can.
@@susanruzicka2555 Hi Susan, I sure get the "small kitchen" me too. It would work well with frozen tomatoes. The only thing I was thinking of, is if you do your tomatoes in glass baking dishes, (which is what I use) is to NOT pre-heat the oven, but get your pans ready with your tomatoes, put them in the oven at the same time, and then turn on your oven so they can slowly heat up with the oven to avoid breakage. Hope this helps.
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
Please try Forjars lids. I haven’t had any issues since I switched to them.
ForJars is awesome! They’re the best lids available, and so much more affordable than buying Ball replacement lids.
I love Forjars lids too. Never had a fail. Everyone needs to give them a try. Once you use them you will be hooked like us. Thanks Kathryn.❤
I discovered this method just recently when I finally had enough tomatoes to process. I purchased one of those hand cranked tomato presses which was a total fail. I became very disappointed, put all the tomatoes in one container and threw the press in the trash. I began placing the tomatoes in the blender ... doing the exact thing you did in this video. I ended up with 9 pints of perfectly processed tomato sauce , skins and seeds, which turned out perfectly smooth. I processed them in my pressure canner ... so that's my story!
I bought a hand mill too. Total waste of money.
I was told keeping the skins on your tomato sauce change the pH significantly and it was no longer a safe canning recipe. But if you were doing the litmus paper I have confidence in you and your recipe
I’ve always done it this way, even for spaghetti sauce. The peel has so many vitamins.
I bought a case of each size Kerr lids many years ago and I compared with the new lids and I can visually see a difference. Disappointing. I haven't tried for jars yet but plan on it! I like the idea of using the rubber gaskets from the reusable lids and will try that too!
I’ve read that the main reason the USDA recommends peeling tomatoes to reduce the bacterial load. I freeze my tomatoes, slip the skins off, drain much of the water, cook them down, blend them with my immersion blender and then let them sit overnight in the fridge to let the sauce settle. I think there is too much air in the sauce which bubbles during canning and interferes with sealing. Less interference with water bath canning than when I tried to pressure can. I’ve found that letting it sit, then reheating before canning helps a great deal.
I agree regarding the USDA recommendation.
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.
YES the lids from ForJars are phenomenal. I haven't had a single fail since I started using them. I would recommend their lids to everyone. (I have no financial entanglements with the company, I just really really REALLY like the lids.)
Yep I've been using for jars for a year now. Love them
I prefer to buy AMERICAN made products, helping the local families right here in Ohio, buy using the Superb brand of lids. MUCH thicker band of blue compound. Not one failure with them. I had a couple fails with Forjars. Forjars lids are made in China & just distributed here out of Ft, Myers. I vote with my money & would prefer to support the USA rather than the CCP.
@@rettl.9720 I agree with you. I came across the Superb lids at my local Amish store - figured I’d give them a whirl since the no-name sleeve of lids I bought two years ago were dubious even on their best day and I figured these couldn’t be worse. The Superb lids are awesome and get bonus points for being made in the USA - I’ve had zero failures. Kudos to Superb for pivoting to develop lids to help meet new/increased demand. I googled them after buying my first set - the story is interesting.
I also add a jar of paste which eliminates the separation.
I agree, a healthier alternative in my estimation. I cook my tomotes in my big nesco roaster then blend them using my emersion blender. Probably not as smooth if seeded and peeled but worth it when it comes to time. Its a home run for me. One tip, if you freeze the tomatoes the skins just come off when they thaw. Another tip is to add a can or two of tomatoe paste if you want it thicker.
Oh wow. New sound system sounds wonderful. No echo anymore.
To get the air bubbles out after blending, put it back in the pan and heat and stir it for a bit.
Great tips, I use a roaster and get the tomatoes to soften until most water is out, I then strain them through a fine mesh strainer and put the pulp into the vitamix. I can up the tomato water for tomato juice we really enjoy cooking our pasta in that rather than water and using it for soups and stews for the liquid.
The lids have been an ongoing issue for me as well they are coming bent in the last 70 cases we have used so check them carefully it is coming off the assembly line damaged we have contacted the manufacturer several times Bernardin and have been ignored we sent photos etc.
I will be using forjars from now on I do believe as the ball Bernardin are unreliable.
Thank you for pointing out the sound difference as I have the same and was quite concerned.
Just love your channel.
Nutribullet RX has a soup function that heats the soup enough to cook it in minutes. That deems like the way to go. Dental offices have a plaster vibratory that will knock the bubbles out. You can also use a vacuum chamber.
The new sound system sounds great!
Wow! Can’t believe I am the first to respond. After watching different videos on YT I often wonder why people spent all that time removing skins and seeds. Too much work. I use this method you just posted. I have even washed tomatoes then freeze whole for later use. After defrosted you can still cook down process as you need.
Pam I hope you are able to save any tomatoes still outside before the freeze.
Thank you for all you and Jim do, we all appreciate you so much.
I just love watching you. Your a amazing teacher! And I love your laugh. Thank you
Thank you. I have been using the blending process over the last year or two. But I have used my immersion blender. Also used this with apple butter and cannot tell that the peels are in the apple butter. I agree with you that there is added nutrition to doing it this way.
The new sound system sounds great! I like to freeze my tomatoes until I get enough to do a batch , and I use an electric roasting pan to slow roast my tomatoes overnight. And I do use the food processor to blend all of my veggies and tomatoes up.
I have been using this method for several years now. It really is a game changer. One thing I have learned is that by slowly increasing the speed until just high enough to process efficiently will help avoid them becoming too frothy.
I put the blended tomatoes in a stock pot and heat them up, stir down the air & then process them. That way there is no separation & the air is gone. Yes, it's one extra step, but it's simple & doesn't take long. It's still SO much quicker that the standard way.🤗
Well I jumped in with all of my questions and concerns. Water bath canned (17) 1/2 pint jars of tomato sauce with no problems. Couldn't have done it without your classes. This is a very labor intensive hobby. I am amazed by how many large and expensive items one has to have on hand. And then!!! Where can you store all of that stuff? I had so many tomatoes that I had to use two large pots for processing the jars. My cherry tomatoes are 4 times the size of yours so I cut them in half. And I used a food processor instead of the blender. Mine is too small. It worked like a charm. Loved the Joseph Joseph - thanks. That makes for a very long day for a lady older than you. Thanks for all of your classes.
WOW, the new sound system and a new way to make sauce!! BONUS! Thank you!!
Thanks for the shortcut!
I still prefer to peel them first, but I have always used a blender. On large batches I use a pot and immersion blender. On the smaller batches at the beginning and end of season, I use my Vitamix soup setting which preheats it for canning and blends at the same time.
I have always used a blender on the skins and seeds of tomatoes as you did, however I didn’t drain out the water, Instead I chose to simmer it on the stove after I blended it to get it to the consistency I wanted. With that I have the nutrients of the juice, and the bubbles from blending goes away. Then I can for the 10 minutes like you do. Just an FYI
Just love watching and learning from you! Can i share something I learned this year. Someone said to wash put them into a ziplock bag and freeze. When you are ready to cook them just let them thaw. The skins will come off so easy! I use sissers to snip the bottom, and then you can cut the stem off. No more heating the kitchen to peel the tomatoes. Just loved this.
Scissors, dear heart.
S
I've been processing tomatoes in this manner for several years. I like this for tomato soup as well, just add onions, celery and spices. I blend the the onions and celery and add to the pot. I do like to hot pack the soup, so it's a little thicker. When I open a jar, I generally use a flour thickener and a little more liquid, either water or milk. Makes a delicious bowl of soup or sauce for meats and mashed potatoes. Thank you for all your informative videos!
I discovered from another You Tube video that all the USDA approved tomato recipes were based on "skinned and cored" tomatoes. I'm not sure if the skins provide a safety issue for long term storage or if it's just a texture concern. Anyway, I've been using the "sieve" process for tomato canned products, then saving the skins and seeds to dehydrate into powders. The resulting powders are tasty and I use them all the time in sandwiches and recipes. I also add them back in to the "shelved" tomato product if it needs thickening after opening. I feel safer with this process, but if you can provide some additional information (as you did with the Cosco meatballs!) I would happily follow this video procedure. I have appreciated your knowledge and approach to safe food storage for over a year now and I am an avid follower of your channel. Thank you so much for all that you share!
We agree. Jim
I have also heard that, and that the skins are where most of the possible pathogens are. This is not a tested/approved safe method. Why would anybody take a chance? Using short-cuts isn't the best route. I'll stick with safe practices....
That is how I do my juice AND dehydrated tomato powder. There is no waste at all and I love it. My powder turns out GREAT too!
I have been using my blender to make sauce for 40 years. I never cook the tomatoes first. I just wash and core them, then slice in chunks to fit into the blender through the top hole. I keep my hand over the hole as I feed tomatoes into the blender. When the blender is full, I dump it into my kettle. I keep track of how many quarts I have put into the kettle using the blender as a measuring tool. I add 1 tsp of salt and 1/2 tablespoon of sugar for each quart and boil the whole mixture until almost the desired thickness. Finally, I add 2 or 3 small cans of tomato paste to about 7 quarts of sauce and let it simmer about 30 minutes longer. I don’t add any spices until I am ready to use the sauce so I can flavor it to the recipe I am making. I love watching your videos. I had given up pressure canning but after watching you do meats, I bought a new canner and have begun canning meats again. Thanks for being such a good teacher.
i couldnt help but chuckle when you got SURPRISED, !! your expression was a Kodak moment for sure! im dating myself here, younger people have never heard that expression before, hee hee, I love watching your videos, i learn something new EVERYTIME! THANK YOU soo much, camera man to,lol. your both AWESOME
Been doing this for a couple years using a stick blender right in the pot. Sure saves a lot of time and a lot of mess.
Ditto. Immersion blender is my go-to for pureeing all foods. I do strain a few jars to keep on hand for a few friends with very sensitive stomachs. Also, I use tomato paste or dehydrated powder to thicken, so I do not need to simmer for so long to reduce to right consistency.
What a good idea! So far, my immersion blender has been a good stand in for a VitaMix, but you are eliminating some of my reasons for not having one! Just one note: according to the ATK (America’s Test Kitchen), the best flavor is in the gelatinous goo around the seeds, but we all have different priorities & ways that work for us. The only way I know to eliminate the skin & seeds, but keep every other part of the tomato is with a Weston Roma Food Mill. I got a used one years ago, & consider it a big project to set it up & use. They are $90 at Leyman’s.
Get some Forjars canning lids. I haven't had a failure yet. And I have used over 50 so far.
I've now completely switched to ForJars canning lids... all the Ball and Kerr seals that have let me down... NO more!!
That's just a thought... I've never had a Harvest Guard lif fail, so I use those as well.
This is how I've been canning my tomatoes as well... love, love Love this method.
Blessings 🌞 and thanks for sharing
Hi Pam
I also found out this easy way to get tomatoes ready for canning. However I used an immersion blender and love it !
It's my new gadget and works great to mash up pumpkin meat. From one gadget lady to another.
J
Pam, this only works with higher end blenders such as the Vitamix. Thank you so much as always!
I bought a nutri bullet at Costco and works great
Thanks I will try , Its new for me, and you are a special teacher at your micro moment😊
I use my Vitamix in the beginning and then cook it and remove the clear liquid. Great for veggies smoothies. The thick tomato sauce weI freeze dry and store in half gallon ball jars in boxes. So no light, air or moisture. We have some we FD'd 3+ years ago that tastes like we made it today. Great for thickening sauces and stews.
Enjoy your channel. I have learned useful things, even though I’ve been canning for nearly 60 years. I have been using blender for tomato sauce and juice for years.
I like the idea of keeping the skin and seeds. Putting the tomatoes through the food mill removes the skin and seeds but SAVES the water, which is then processed. I'm wondering if there would be less separation if you processed the tomatoes with the water....
Personally, I don't care about the separation, but I'm wondering if some of the vitamins are in the water left behind. I will give this method a try - so much faster & easier - but I'll process the water along with the pulp, and then put them back into the dirty pot and reduce for a bit.
I also use the smaller jars. When I use the larger jars, I make too much sauce and I end up freezing leftover sauce... I'm trying to change the way I cook so that I have fewer leftovers.
Thanks for another great video!
Hi Pam
I hear your frustration about the jar lids. I am not a fan of ball lids, so I tried Denali lids - I am happy with them. Pricey, but problem solved. And, as opposed to Ball lids that last for 18 months, I am worry free with Denali! Denali just extended their sale! I'm hooked on your show. Congrats on your upcoming retirement. I wish you and hubby pleasant and joyful days!
U have SO many comments already and I hate to add yet another! I simply core my tomatoes, then quarter the large ones, send them through my cheap blender. I then pour them through a sieve to catch anything that wouldn’t blend. (I save what is left n the sieve to dehydrate for tomato powder.) The rendered liquid that came through the sieve is then placed on the stovetop to cook down. The water has a great flavor. All I do is simmer on low until my tomatoes concentrate, maybe 20-25 minute, maybe longer depending on the mixture of tomatoes? But nothing goes to waste here. Then I jar up my tomatoes and pressure can them using For Jar lids or lids I bought from the Amish Store which r also great. Just as a thought, I have only tried putting hot tomatoes n my blender once when making salsa. The blow back from the hot tomatoes was very dangerous and not something I would do again. I hope this info is helpful.
my daughters family live her sliced dehydrated tomatoe slices
cant keepup with them lol
they are really good snack
I don't know what kind of blender you have but my Kitchen Aid blender (left to run on low for about 5 seconds and then on the highest setting for 30 seconds) absolutely pulverizes everything! I also cook my tomatoes on a low boil for about 30 minutes. I have canned about 100 quarts this way this past summer. The blender is so helpful!
I do this all the time when making homemade tomato sauce. It works great. I throw small tomatoes in my vitamix until I get a full pot then cook it down to the thickness I like, then can it. Perfection.
Anything to save time is a plus for me. Thank you
Great idea. Thanks for trying it out and sharing.
That’s great! When I pull my tomatoes out of the freezer this winter to can all I’m going to do is thaw and cook them down skins and all! (no core) then can!!
Hi Pam, I used my vitamix to do a bushel of roma tomatoes for a spaghetti dinner at my church. It worked fantastic? I put all the onions, garlic, peppers,, etc. In the blender as well. It was my first attempt at a large batch. Thankfully, the sauce got favorable reviews. 😊 Next year I want to try canning some.Great video!
If my lids don't seal the first time when I water bath can something, I try the hot water bath one more time, then if that didn't work, I pop it in the pressure canner - and you can save the second water bath and go straight to canner if you wish. Works like a charm in the pressure canner.
I enjoy watching your channel so much. You remind me of my Aunt Jewell, you could be sisters! Beautiful sauce. Thank you for showing us this method. I laughed when you were surprised by the blender speed.
Yes, Pam was surprised, too. Jim
I jumped too when you turned the blender on! LOL I blend my tomatoes, onions and peppers like that when making spaghetti sauce. All the flavor without all the chopping.
I core my tomatoes and put them in my 26 qt. Electric counter oven. Occasionally I will use my immersion blender. Everything is blended for the most part, cook down to desired thickness then can. When I am cooking with tomatoes I do not mind seeing a little piece of seed or skin. LOL
I love watching and learning from you. ❤
I’m so glad you did this. I was under the impression I couldn’t blend anything before canning. My favorite soup recipe has completely blended tomatoes.
I have not tried them myself but after I use all the lids I currently have I’m going to try superb brand lids. They have a lot of really good reviews that say they seal every time.
When I tried blender tomato sauce instead of my food mill I had tiny pieces of sharp skin in the sauce. I even tried it in a vitamix. I do use a kitchenaid food mill so it's not as much work as a hand crank.
I use a blender as well. After making sauce the first time last summer by using the traditional method with a food mill, I was never going to do that again. So much time and sore feet. I blanch to remove skins, squeeze the whole tomato gently to release the seeds from the center into a trash bowl, cut out the stem, then into the blender it goes. After all blended, it all goes back into the pot to cook down some of the water content and introduce a little salt. Then it gets canned!
Sounds great!
Thx so much for this video! Love your info and have learned so very much! God bless and take care of each other!
I had asked you about blending them up and the safety of doing it that way and I am SO GLAD you made this video. This is how I made my sauce this year and it makes me happy that you endorse it because I trust you on this.
Definitely recommend ForJars lids. I used them to can up more than 150 cans this year and the only ones that FAILED are because of my own error with green tomato salsa pressure canning issues. They also have a sponsor program if you'd like to sign up for it Dr. Cantrell.
a lot of canners have switched to 'for jars' for lids, rings, and jars.. because the quality of ball lids, and others, has declined! thank you for all the great information!
I use an immersion blender after cooking the tomatoes in a crockpot and scooping out the extra liquid. Works great!
This is right in time. I have been asking myself why we couldn't do this and poof, here is your video. I habe some in the roaster that I will just use my immersion blender. ( I had already peeled them.)
Great video. I like this method as well!
Pam: I agree with Darlene DeSilva, I have also noticed that with some varieties of tomatoes when processed in the food processor do impart a bitter flavor in the finished sauce. I do use the blender method when making tomato juice, but I don't blend it long enough to puree the seeds, then I strain it before I can it. Plum/Sauce type tomatoes seem to have lower amounts of tannins in their seeds. So if I were going to process using the blender method I would steer toward those varieties. You may also notice that the bitterness is intensified over time and with the application of heat during cooking.
I have used the blender to puree tomatoes. I use a strainer to eliminate most of the water after I blend them.
I blanche, remove skins (and dehydrate them) put them in my big pot to cook and use an immersion blender to do the same thing. I really like the outcome! Great info today!!
I enjoyed your video very much. Another short cut that I do since I can't grow my own tomatoes i buy the great value canned tomatoes that are canned in their own juice. I blend those up and them cook them down and season them if I want to and make my tomato sauce and I am going to do some ketchup. Much easier!
Pam, I process my tomatoes as they ripen in my food processor, and freeze them in bags, flat, then when I have enough, I thaw and make my sauce. Saves room in my freezer as my tomatoes ripen a few at a time.
I used my kitchen aid juicer/strainer to process 65#s of tomatoes. Mine were frozen I let them thaw over night. Put tomatoes in the kitchen aid & it did all the work. The part of the juicer/strainer that’s the sauce part the other is discard. So on the sauce part I put a fine mesh strainer & that was pretty much my sauce & I dumped it into a big bowl until I was finished processing. The rest I canned as tomato juice & it had some of the “sauce” with it but not a lot. It saved a ton of time! I saw this on another you tube video but I can’t recall the channel! But my mixer did all of the hard work. I also pressure canned all of my sauce/juice & added citric acid. Hope this helps someone like it did me because I’m new to canning & I was overwhelmed by all of the different methods I saw online! 😊
I freeze our tomatoes until I have enough for a large batch. The skins then slip right off. After thawed I slip skins and then blend them and cook them down with whatever im.adding in spice wise. I think that helps eliminate those air bubbles by cooking it afterwards for a while...
Sometimes I will use the blender and other times I will cook my whole tomatoes down a little bit in an electric roaster and use my immersion blender to blend up the entire tomato with skins & seeds before putting it in my jars and processing. My immersion blender has come in really handy with my canning. I use it for tomatoes, apple butter, apple sauce, jams, homemade cat & dog food and lots of other things.
Great demonstration, thank you.
I usually peel and pack whole tomato’s in a litre jar. I dehydrate the skin and powder them. When I want to make a sauce I purée my whole tomatoes with seasonings, garlic and onions. I can make any kind of sauce I want from this point or can it.
I put my tomatoes in ziplock bags and freeze them. When I get enough, I put them in a sink full of hot tap water. The skins just slip off after a few minutes. Then I put them in my roaster. I cook them until they will crush easily. I drain off a lot of water, which I save and can in quart jars to use in soups and stews. Then I use an immersion blender to get it to the consistency I want. I don’t cook it down because you get a brighter flavor, and they will cook more when canning. I do salt and add lemon juice, but I pressure can my jars.
I love all of your videos. Would you talk about canning collard greens. When I pressure canned mine last year they were so soft it just didn't taste good! Thank you!
Thank you for the short cut! ForJars seal pretty well. Peace
Yes! I use this method, but I do it with a stick blender and strain it thru a coarse sieve, just in case 😉
Just switch to ForJars lids, like a lot of others here on YT... They really do work way better than what's out there these days, and they are also competitively priced.
I blended mine but put the liquid into the crockpot to simmer and stir. This gets the air out of them. I plan to hot pack this afternoon.