30 Minute Revolution | Optimize Your Tomato Sauce Processing Days
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- เผยแพร่เมื่อ 30 ส.ค. 2020
- No more blanching and shocking, no more straining pulp, no more cooking down for hours on end! Stop the madness and streamline your tomato sauce processing days!
Give me 30 mins to explain my end to end process to offer you opportunities to bulk process tomatoes for stewed tomatoes and flavored tomato sauces from a single batch process.
Link to Ball Book: amzn.to/3jwjo50
Link to Spaghetti Sauce Video: • 50 lbs of Tomatoes int...
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I core mine before I freeze them. As my tomatoes cook down I take a lot of the juice off and can that for drinking and for soups. This makes it easier to get a thicker product without the paste. Been canning for over 50 years, and warms my heart to see all you younger ladies getting into this so deeply! I have always loved preserving and sharing my knowledge with those who want to learn.
I moved to Maine 36 yrs ago, I couldn't even boil frigid water, now I love to cook all my food from scratch, I love my gardens, it makes it nice to know where all my food is coming from. I just wish I could do year round, but probably good as I always am ready for the break after the fall harvest & canning season. I'm 61yrs old now, w/ health limitations which makes me so sad & frustrated because I don't want to give it up, but I know little by little I won't be able to do all the work myself, I'm grateful my daughter is finally picking up the torch so to speak.
Instablaster...
I can't believe I never had a roaster,,,,myself also canning 40 years, and because of Rachael, now love my roaster, grow every food we eat, the lord is great and awesome t I us
Thanks for the tips about removing the core before freezing them and taking off some of the juice.... I learn so much from everyone ❤
Thank you for sharing that La Verne.
I core my tomatoes, weigh each bag and write the weight on the bag before freezing. Every step I can eliminate on canning day is time saved. LOVE the idea of adding zucchini!
Tip: we got an extra coffee grinder just for spices and peppers. And after the milling/grinding, let it sit closed for 30 mins before opening it and filling it into whatever jar you plan to keep it in.
The First time my mom made chilly powder with it and opened that up (INSIDE the kitchen) we had to flee the house for an hour. 😂
Doing it outside also helps.
To make your powder peppers. If you have an older blender that the blade screws of the base. The blades and bottom will screw on to a reg mouth mason jar then you can screw the jar on to your blender and make your powder.
Rachel, you and your husband have become apart of my day. I enjoy your segments very much. Thank you.
Tip, add carrots instead of sugar for sweetness. I use my roaster to WB in too. Sooo easy. I also leave my skins for a deeper flavor, my immersion blender purees it and you never know it.
You saved my vacation! I was over run with paste tomatoes...I took your advice and popped them in the frezzer and off to the beach we went. Now I can make multiple flavors. Thanks so much
You put up your sauce like I do.
I always add zucchini and shredded carrot in mine.
Great to stretch and add veggies for kids that don't like eating.
You can also make a base for vegetable soup that way.
Thanks for sharing. You are providing tips and bringing back important steps we forget over time.
I had a real Italian woman tell me she adds carrots for sweetness instead of sugar.
I've added cooked zuchinni mashed with a potato masher as a thickener for tomato sauce. Sometimes, I add mashed sweet potaotoes - not as much and mashed real good. An extra veggie in every meal.
You can dry and powder the tomato leftovers and use that with seasoning in milk to make soup 😊
@@MFV77 just reconstitute like you would any bullion powder. Use in soups or sauces to taste
I dehydrate the tomato skin's and make a powder . Don't waste nothing.
Maybe I'm missing other homesteaders/gardeners but YOU are the only one i found who takes tomatoes[&other] from start to finish. Seeds to canning. All steps. Its very helpful. TY
Living traditions homestead shows a bunch from start to finish also.
I core them before freezing and make a slit in the bottom. When thawing, you can just pick skins without any trouble.
I don't even do those steps and they just pop right out, cut cores now it later just prefrencec really. I think you'll find the x isn't needed though
That 1870's Homestead It depends on the variety whether you need the X or not. I froze a mixture of types this year. One of those was given to me as a chocolate cherry. It’s more of an egg size and it has a negligible core. I froze them whole because I figured the skin would crack in the freezer. It didn’t. When thawed it looked the same. The skins did not slip off on their own. Now I know and X them first.
Mrs. Emcee yes that is the only way I can get skins off. I tried for years to just blanched and skins never came off and I burned myself constantly. When I froze them this last year they fell apart and made more juice than pieces. They never looked like Rachel’s. So frustrating. I hate canning tomatoes because of the long drawn out hassle.
Missouri Girl I think it might depend on the tomatoes you have. If you have a good meaty one, Roma or beafstake, they come out great after thawing. The lesser juice the better for making sauces. I freeze the juice and use it for soups later.
That 1870's Homestead I prefer the coring before, cause there is no cutting when thawing. But yes, everyone has her own ways and that is okay 😊 (btw... love your video’s and all the info!)
These processing videos are perfect to sit down and watch with a hot cup of coffee in hand. You go Rachel. Everything looks amazing!! Much love from South Africa. xx
@@mrs.l1329 Yep! Although we don't have very cold winters so it's more of a cold summer!
Hello South Africa♡♡♡ from little old, Cub Run, KY USA
Today I used my tomato cores, skins, and seeds to make a nice tomato sauce! I hate to waste any part, so today I experimented and it worked!
I do the same as you with my sauce in that I use all the tomatoes not just paste tomatoes. You are right, the flavor is more complex. I do the same with applesauce and use several different varieties. Loving the processing video's!
Ive picked up two roasters for $20 by watching facebook marketplace. Both of the women that sold it to me thought they would use it more than they did. I guess they weren’t canners! Both toasters came in their original box with all the paperwork. I’ve used them a lot!❤
I so totally agree with using all varieties of tomatoes. We enjoy the fresh, then freeze the extras and make them into sauce. I'm canning about 50 pounds tomorrow. So much better than store-bought sauce.
I love these videos. It's my first year preserving food from my garden, so I'm super nervous. Your videos set my mind at ease. Thank you.
Don't worry
She’s one of my favourites on preserving 👍🏼
Last month I saw a woman (I keep looking for the video!) freeze her tomatoes and let them completely defrost. She poured off the juice right away and canned it as tomato juice for her husband. She also dried her skins and pulverized them to powder. Pouring off the juice right away saved a lot of cooking time in making tomato sauce.
I have a lot of frozen tomatoes in my freezer. Just waiting for more before I start a tomato project! Thank you for the videos!
I thaw mine on cookie sheets - the extra water can be easily drained off and result is less time boiling to thicken the sauce
Greatest idea ever. Simple easy and quick none messy. I im thankful for you and your family and your knowledge. I'm 29 and im now stable enough( not moving from home to home) to start my canning journey. Your always a go to for questions I need. Thank you so much!
♡♡♡
Since you are on a roll of giving out tips, I'm going to share a tip with you.
The best tomato plants I have found and would probably work really great for you. Is a Determinent Variety Tomato called "Hossinator". They produce Highly and are a little extreme on the yields they produce. It's a slicer type tomato but they are very meaty. Last year, I grew 4 plants total but one broke in half before I got to stake them up. So my harvest was basically only on 3 of the plants. We gave away more tomatoes than our house could use, and I think I made everyone sick of tomatoes, because nobody else wanted anymore. I carried over 40 lbs. of Tomatoes to the local Church Food Pantry just to make sure they didn't go to waste. This year, I'm growing more and going to do exactly what you're doing now with yours.
As far as the fruit goes, the first ones off the vine got picked too early so there wasn't much taste to them. I found out that with this specific tomato, you really need to wait til it turns a deep red color for a better flavor. They are a Low Acidic tomato but not too low. As far as disease resistance, these are top notch disease resistance. I'll leave you a link below if you are like me and plant by seed. I'm not sure if this man sells tomato starts of this variety, but it might be worth looking into. This link is directly to the tomato seeds I planted. My new found favorite. Also, keep in mind that these plants definitely need a STRONG Trellis system.
growhoss.com/products/hossinator-tomato-stm2255?variant=47689291596086
This is my alltime favorite video of yours! All of the menu videos run a close second. You seriously ought to do a video on how you stay so trim. As a 52 year old mom of seven I need to know all! 😂
I find it’s so much more easier for me not to season any of my tomatoes before canning.
I just canned my tomatoes plain and then as I open a jar(s) I add my seasons of choice while cooking so that way, I am never tied into a specific flavor plus I never have to worry about running low or worst ran out of a specific flavor of canned tomatoes.
That allows the canner to decide on texture without considering the spices. Whole, crushed, diced, sauce is your only consideration, or do whole only.
Ruthann Jones yes
Same. Easier rotational storage too, when it's all plain. Diced, juice, sauce, crushed, paste. Done. Standard salsa is the only outlier for me because we go through it so fast. Specialty salsa gets made as desired with the plain tomato bases. I do make dry spice blends for convenience, but those stay in the spice drawer.
I do that as well! I just pop in the roaster n can. Then I season as I need!
This is what I want to do.
This is a great idea to have “one sauce to rule them all!” 😉
Oh why didn't I think of that 🤣
I am so new to canning. Gardening for years but for some reason I'm just so nervous about canning. Watching you is the best to shake my nerves. You are calm and comfortable and makes me want to can right now!! But its 9 pm so I am guessing I should wait until tomorrow. Point is, I'm so glad I found your channel!!!
Awe that's the best compliment! I just want others to know it's all ok, just get in learn the basics and build from there. My best advice is can your families favorites so you use it and it doesn't just sit there, the more value you find from the output the greater joy you'll get from the process time
Rose Red Homestead has 2 canning courses. Very reasonable price. She’s a scientist, teacher and been canning for at least 50 years. She is an amazing source, especially when you’re new to canning.
Love this! My tomatoes are coming in now. I just core them and put in the freezer. My goal is tomato sauce and spaghetti sauce this year. You are so knowledgeable and a great teacher. I’ll be watching this video again when I’m ready to process mine. Thank you!
Just discovered your canning videos and am loving them! I discovered last year if I cut the ends off and cut them in half b4 I freeze them, I can drain the clear jelly off when thawed. Cuts way down on cook down time.
I just put up 15 quarts of spaghetti sauce..and i mixed tomatoes...we tested it the other night SOOO GOOD. thank you for sharing!!
Love watching your videos. I have been making spagjetti sauce for 40 years from a friends family recipe. All the ingredients go into the blender first skins on, in batches then pour into 2 large pots and cook down a bit and add tomato paste too. I can hide zucchini and kale and no one know they are eating it in the sauce as it is blended in. Saves several steps. I will try using a roaster in the future.
But aside from hiding it for them, we all get added nutrition! I LOVE your idea of this. I already know about zucchini. What kind of kale can you add that will not change the taste?
When you blend it with the skins on, does it leave a grittiness or strange textured to the sauce? It would be nice to use the Skins this way but I'm afraid it would have a funny texture
@@lindakrause8793 I grow curly and Dino kale. I tend to pick it on the young and smaller a size as I find it milder in flavor.
@@kriso8694 I have not found it to be gritty. When my kids were younger I would run it through a food mill to remove the seeds.
@@kriso8694 : well there is no taste!. Ppl do not realize that manufacturing tomatoes, has skins,And flies according to food & consumers guidelines can have flies, land in them,No one is killing flies,nats,flying around.And consumer's eat this. doubtfully some workers are deskinning bushels bushels of tomatoes.
Sarah. I do something similar only I use a turkey baster to pull out alot of the liquid and can that to use in soups etc. Thank you for taking the time to help us!!
I know it may sound crazy, I add pickled banana peppers to my spaghetti sauce, for some reason, i feel it really kicks the sauce to a new level.
That sounds really good. I'm more of a traditionalist so I use crushed red pepper.
I might try that this time, I have banana peppers leftover.
Trevor, great idea! I tend to do my own thing in the kitchen as well!
Wow, the zucchini as an addition to the tomato sauce just blows my mind. I definitely have to try it. The addition of tomato paste, is brilliant. Thank you.
I didn't even think about freezing and doing these in the winter. Wonderful !! ❤️
Last year my first time canning tomatoes, I learned to freeze them first but to core them and score the bottoms before freezing. Your way looks a lot easier and I'm definitely going to try it this year!
Loved watching you, your Mom and Aunt fixing all the goodies for the party. You all make a good team! 💕
I absolutely love this video. So much info and examples to play with! Thank you Rachel. I’ve watched this a few times. Lol
I'm doing this tomorrow. Thank you for inspiration and all your time explaining!
Love your processing videos and tips along with it. The tomato paste tip is a winner!!
Nice round for the pantry , I love the big roaster ! The added spices and dish ideas are great . I have always just did stewed tomatoes but this brings much more to having on the shelf .
Love this idea of making a base for several different sauces! And especially the tip on adding zucchini!! Thanks!
great job..so fun to watch older videos! Beautiful!! You are my go to for canning!
Thanks for the great tips. Jars look so pretty! Good job!! ❤️❤️❤️
I use all kind of tomarles, if I don't have enogh, and use much more onions and red pepers and shreded carots to thicken the sauce and yo avoid acidity
Your tomato sauce recipe-s look delicious! Great way to make use of your time and your tomatoes!!
I love your videos. I always learn so much. Thank you for sharing. I also freeze my tomatoes but never thought of the tomato paste. That's SO smart! Now I need to go back & watch with a pencil to take notes on that recipe.
Making this tomorrow. I took the day off work to do this. I also work full time from home, have a homestead and can and preserve as much as I can. You are my inspiration. When I feel I can't possibly work , do chores, be a wife , maintain my huge gardens and preserve all of this harvest. Well I then see you doing it. This will be my first time making spaghetti sauce to can. First time I have enough of my own tomatoes and peppers as well! I froze my tomatoes as they came in the way you suggested. Thanks for the info and tips! So Appreciated!
You got this Michelle! ♥
Fantastic video! We invested in our first pressure canner this year as we have only water bath canned previously. Absolutely love your suggestions! Looking forward to seeing more!
I love watching your canning processing videos even though I don't do any processing myself and don't really have the room I think Its great that you can prepare your garden vegetables for the winter
If you use the immersion blender don't worry about removing the skins. Less work to do. That's how I do it when making my tomato soup.
Agreed! I do the same....the immersion blender is a godsend!
I will try this. My mom gave me a tone of cherry tomatoes. I'll use them for sauce then.
This is for canning though. The botulinum spore exists everywhere including, potentially, our skin. Removing the skin reduces the botulinum load in the final product.
@@ruthannjones5873 to me that is up there with sterilizing jars. I pressure can everything including high acid foods. There is zero point in sterilizing jars that are about to be sterilized both inside and out along with the food in the PC. If Im just trying to get a bunch of stuff done in a set time frame, PCing just speeds the entire process up.
Love the freezing idea! And the roaster! Genius!
Glad to have just found you. Love your videos so far. I may try this. I have been enjoying broiling my romas. Then I let them sit to cool slightly. Skins come right off and there is a nice roasty flavor to the tomato. Then I drop them in my jars whole with basil of course. And great zucchini tip!!!
I have heard people say they use the dehydrated skins in place of the paste as a thickener.
You have inspired me. I watch yall all the time. I am so excited to start jarring, just scared to start. I pray no one is home when I start in case I mess up bad. LOL
Great video! I have plans to make sauce in a couple weeks. I never would have thought about simplifying the process like this.
Thank u so much for teaching me your knowledge.. so fun to learn something new at 63♥️
So much great information! You are such a blessing! Thank you so much!
I was too young & stupid (teenager 🙄) to pay attention when my great Grandmother & my Grandma canned, and when my great Grandfather & my Papa gardened..... So! Thank you! I know it takes extra time & effort to make the videos. You could just zip thru your day & probably get more done if you weren't videoing BUT I am SO grateful for your desire to teach & share! I have learned so much from you, been inspired to do more & am growing more & more self sufficient every day! And you & Todd are a big part of that! We have 2 in college & 1 a senior in HS so still fairly busy but I've been subtly planting the idea of homesteading into my sweet hubby's brain 😎 he helps me with small projects but I'm hoping he'll go "full send" when our girls have left the nest 🤞 So....I just wanted to express my gratitude & tell you how precious I think you are! Wish I lived closer to you 🥺 love & blessings from the mountains of NC
We would love to have you as a neighbor in Minnesota. Thank you for the blunt and brutal honesty. You and your family are special....! Love your truth telling!
Loving it just bought some jars 32 in total now off to find a canning pot. Really going for it this year you’ve really inspired me cheers 🍻
I LOVE this video...what great ideas and hints!!!!
Wow wow wow, amazing stuff. Thx. U filling my brain & I can’t wait to try these
this helps immensely, thank you kindly! It all looks super yummy.
I may need a nesco roaster...
And freezing the toms is a terrific tip.
I throw in all my tomatoes types for my sauces, too.
We love the pink, orange, and yellow tomatoes. We're going to grow more of those tomatoes next year to get some yellow or pink sauces.
I do take out the tomato juice, and can it separately. That "tomato water" is awesome to cook rice in, and add to soups or stews.
I didn't make tomato skin powder with my first batch of sauce this year, but I'll be able to this fall.
Amen to the tomato soup and grilled cheese!! Love it! Also grilled cheese dipped in applesauce so so good! 😋
I do this also, and I love how easy it is. One thing I do differently is I always cut the tomatoes in half before freezing. I have had tomatoes look perfect on the outside but when cut open its molded or rotten.
Great video packed with information. Thank you for sharing 💐🙏
I froze my tomatoes as I was getting them. But when I had 8 gal bags I defrosted them. Then warmed them in my roaster. Then I put them in my vitamix and ground up the seeds and skins. I did score the big ones before freezing them. It was so fast to make my sauces. I did the Mexican and the spaghetti sauces. Still going to try the cajun and a little of the curry recipe. Loved the mexican one. That was new to me this season. If anyone has a vitamix. It makes quick work on the tomatoes. Just only fill the vitamix container a third full with the hot tomatoes. Or you will have an explosion. Just saying.....whoops! Still have ripening tomatoes on the plants. So I have been going through the baskets of tomatoes every other day. That way I keep making batches of sauce with all the ripe ones. Happy canning all! 🍅
same! I quarter the big ones and half the small ones to help break down, but sometimes when everyone's talkin about the hassle and mess of tomato skins, I'm just over here like, ooooh I cant hear over the sound of the vitamix but it's less hassle.... (I also don't peel apples or pears for butters or sauces or w/e)
Wow. Great to know. I have a vitamix, so I may try this. So, are you leaving the skins on, but running it through the vitamix once they are cooked?
Thanks. I have a vita mix. I may try this.
I do the same in my vitamix but from fresh tomatoes as they come from my garden. I often have two pots of things on the stove to can so I don't waste space in the canner or hydro. I hate peeling tomatoes and often have no room to freeze.
Did I miss it? Where c an we find the recipes for the spice mixes?
thank yiu for your thorough run down and i got a lot of tips sprinkled in!
Super helpful! This is awesome. Thank you!!
Watched your previous sauce video and it totally blew my mind! How had I not thought of using a roasting pan to make sauce in huge batches??!!! Honestly, I had stopped making sauce b/c it was such a hassle but now I am back on the pre-made sauce wagon. lol. It was a revelation. Now I've made shrimp stock and onto salsa next. Thank you!
Hooray
I loved watching the whole process. I have missed all the garden canning year, but it was a good break. Next year though, Lord willing, I’ll be canning ALL THE THINGS! :)
Thanks for the freezing tomato’s tip. Your videos make my day!
So many good tips in this video. Thank you so much.
I started following you when I followed a link for your zucchini and pineapple, which I had fun making and cannot wait to try! I love your videos! Your instructions are easy to follow and very thorough. I plan on watching your spaghetti sauce recipe next!
That is awesome! So happy to have you with us!
I never knew extra zucchini and squash could be added to tomato sauce, but you’re the second podcaster I’ve seen do this. Seems like a healthy way to sweeten the sauce more.
Wonderful video and tips, thank you!
Your timing of this video is perfect! I’ve got about 5-6 gallon bags of tomatoes in the freezer that I need to process. Glad to know you need to thaw them out first. I may do them tomorrow so I will have to put them in the sink in the morning. I had planned on saving the skins to make powder as well. I just bought me a roaster and I can’t wait to use it. I’ve had an awesome green pepper harvest this year and I’ve been making it into powder. It will be a great way to flavor foods. You mentioned stewed tomatoes and I know green peppers are usually in them. Tomorrow may be a busy!! Oh and please video the tomato soup. Like you, tomato soup and cheese toastie. Yum! I’ve never had anything but canned tomato soup and I’m sure fresh is so much better!
Very good idea, do them all at the same time, brilliant! Thanks for taking us thru the process. Ading the paste is what I do too! Oh yes Tomato Soup. I make Tuscan Tomato Soup, it's Devine!
You are amazing!! Now that I am retired I can do the things I have enjoyed off and on over the years. I've watched this video several times because I like starting with a base and then ending up with different sauces for various dishes. At some point in time it would be great to see a video of using the cajun sauce in a specific recipe. As well as the other two sauces. I make a lot of chili and spaghetti dishes in the fall and throughout winter.
I just found your channel. Binge watching! I am amazed at the way you use zucchini as a filler. We have an abundant zucchini harvest so I’m always looking for ways to use it. And I never thought about using my toaster during the canning process. Thanks for sharing!
❤️Love how you are so organized! Just found your channel from getting onions from Dales. Your onion video is great!
Another perfectly timed video :) I'm hoping to can tomato sauce for the first time this year. Thank you for the tip about adding zucchini to stretch, and tomato paste to thicken.
Gosh I so love your videos. Thank you for the tip on the tomatoes!! God Bless
I love re freezing method so much. I will be doing it. Thank you from Myrtle beach SC.
I like your way of making the plain tomato sauce and then have a spice blend and add that to each jar. Think I'm going to give that a try when I do my tomato sauces. Unfortunately will not be using home grown tomatoes this year, it was a crummy tomato season for me. Oh, well maybe next year will be a better garden year for me.
I'm so sorry you had a bad tomato season. I am praying for your future crops.
I really like watching you can all types of tomatoes.
I make a yummy garlic roasted sauce. I cut, core, roast in oven, then vitamin the lot of it all. No peeling. Makes the sauce thicker too. And I like the roasted charred flavor. I add seasonings as I’m boiling down to thicken more. Then I can it all up!
Linda, at Linda’s Pantry, just did a video on tomato soup that looked delicious. It was simple too. 🍅🍅🍅.
I also used freeze dried onions in it unbelievable how much flavor was in that sauce
This year we had bushels of tomatoes. A friend told me to core and throw into a roasting pan. 425 for 30 minutes. The skins slip off that way, too. And you get a richer flavor. And it eliminated all that excess water. I would have two roasters going in the oven at the same time. I think I'm going to do that method from now on! I do have some late-maturing tomatoes in my freezer right now that need to be processed. So on with your method :)
@@MFV77 I was left with juice in the bottom of the pan. I cooked it down into a concentrated juice and canned it.
I guess I could do that and then put the tomatoes in bags for the freezer? So I wouldn't have to can them the same day?
Thank you for all these tips & tricks Rachel,i will for sure use them this coming yr. 2024.
What a good idea! I can't wait for this year's harvest Lord willing!
Big job today...thanks for sharing!
Great information Rachel. I’m gonna give your way a try. You made it look so easy. The different flavors at the same time is also a great idea. Thanks for the tips.~~~Kristi
Hope it helps
This is going to be me next weekend. Can't wait to have more tomatoes on the shelf. Trying to juggle all thst seems like I would struggle with it. Good job!
Wonderful job!
Freezing tomatoes sounds brilliant what a time saver!!!
I run all my tomatoes through my champion juicer, it separates all the seeds and skins. I boil/simmer the juice for one hour and then turn off the heat. Allow it to cool until the pulp separates from the water. I then strain it through a metal sieve. I get two products to can, tomato water and a thick sauce. I do add zucchini, carrots, onions, peppers to my thick sauce to make spaghetti sauce as well as different herbs like you did for mexican and such. The tomato water gets used to make rice, cook pasta, add to recipes that call for water. The skins and seeds get blended together in my vita mix and dried for powder.
I powder our dehydrated hot peppers in the milking barn. I learn something every time I watch. Thank you so much.