This just makes sense! lt is unnecessary effort & time to remove the peels (and nutrition), then dehydrate the peels into powder to thicken sauces. No thanks! Just blend up the whole tomato & make life easy! Great video!
love this...i been doing the slow cooker method to make sauce however this is even better to have a variety of flavor in the end result sauce. Thanks for sharing.
I am new to your channel and have just started my whole food journey. You make a lot of sense and I am really enjoying your channel.cheers from Australia 🇦🇺
This is close to how our Mom made ‘winter sauce’ for us …peels seeds & all …but now at 84 she is consumed w 2ndthoughts & doubt because of the lectins in Dr Gundry’s warnings …poor thing … this video was GREAT to show her a Mommy (close to being just like her) on 1963 🙏🏼✝️❤️🍅❤️🍅❤️
I’m surprised you don’t add any citric acid or lemon juice. I’ve always been told tomatoes are high in acidity and the canned tomatoes can go rancid without adding citric acid, so I’ve always added it. I water bath them though, so maybe this is the difference as you’re pressure canning them. Have you had any go bad?
@@julieangelena It’s in all my preserving books to add lemon juice or citric acid and all other people I watch preserving do it when water bathing. The tomatoes can go rancid if not adding it. I’ve always added it because the recipes say, but was interested to learn that you don’t need to add it when pressure canning.
This is a good method, thanks for sharing. It didn't even need a pinch of sugar added because the roasting of the tomatoes slightly caramelized them. All I did after with them was blend them with some fresh parsley and basil and it tasted great!
I am already gearing up and trying to figure out what to do to make things easier this year. Honestly, after watching a few other videos I decided to see if you had anything posted previously, because I needed something simple yet tasty. You did not disappoint. I am fairly new to your channel so I had not seen this yet. Thank you.
Honestly, I've never heard that about the skins, only that they are a significant source of beneficial nutrients. If the tomatoes were sprayed, I'd definitely avoid. We've been making it this way for years with no problems!
This just makes sense! lt is unnecessary effort & time to remove the peels (and nutrition), then dehydrate the peels into powder to thicken sauces. No thanks! Just blend up the whole tomato & make life easy! Great video!
Agreed! We like to simplify whenever possible! Thanks for watching!
thank you for shareing your ideas with me. I'm going to try it your way this year
You're welcome! Hope you love it!
love this...i been doing the slow cooker method to make sauce however this is even better to have a variety of flavor in the end result sauce. Thanks for sharing.
You're welcome! I used to do it in the crock pot too but it was always so liquidy. I like the texture and taste of this much better. Enjoy!
I am new to your channel and have just started my whole food journey. You make a lot of sense and I am really enjoying your channel.cheers from Australia 🇦🇺
Thanks so much for being here! So glad these videos have been helpful for you!
This is perfect!! Thank you so much for sharing.
You're welcome! So glad it's helpful!
This is close to how our Mom made ‘winter sauce’ for us …peels seeds & all …but now at 84 she is consumed w 2ndthoughts & doubt because of the lectins in Dr Gundry’s warnings …poor thing … this video was GREAT to show her a Mommy (close to being just like her) on 1963 🙏🏼✝️❤️🍅❤️🍅❤️
What kind of stove are you using? It is very interesting and I'd like a video of you discussing cooking on it.
It's an AGA! We actually did a review and explanation of it last year. Here's the video th-cam.com/video/fpG_WxFgY9Q/w-d-xo.html
❤dream stove, loved your info/ personality 🇨🇦
Thank you! It was my dream stove for so long! ☺️
I’m surprised you don’t add any citric acid or lemon juice. I’ve always been told tomatoes are high in acidity and the canned tomatoes can go rancid without adding citric acid, so I’ve always added it. I water bath them though, so maybe this is the difference as you’re pressure canning them. Have you had any go bad?
We’ve never had an issue and have always pressure canned them!
As you mentioned, tomatoes are a high acid food already so it's unnecessary to add more (citric) acid.
I think someone told you wrong!
☮️❤️🍀🕊️
Julie 😇
@@julieangelena It’s in all my preserving books to add lemon juice or citric acid and all other people I watch preserving do it when water bathing. The tomatoes can go rancid if not adding it. I’ve always added it because the recipes say, but was interested to learn that you don’t need to add it when pressure canning.
@@julieangelena The acidity of tomatoes varies a lot, so it is better to be safe than sorry and add lemon juice or citric acid
I’ve never added lemon juice! Been canning for 30 years! Never have I had an issue!
Hey! Do you add any citric acid to your tomato sauce when canning?
I never have. Thanks for watching!
Do you need citric acid for a water bath? Thanks!
Most resources say to use lemon juice or citric acid to be safe if water bath canning. Thanks for watching!
what about the boiling step when you can the jars - is it ruin the nutrients in the tomatoes?
Tomatoes actually get more lycopene when they are heated. The heat does reduce the vitamin C though.
I learned something new! thank you :)@@FromScratchFarmstead
I managed to avoid overload and underload. None of my plants produced, all died. I planted over 30 plants.
Oh no!! So sorry to hear that!!
Don't give up, it happens sometimes! 😢
Hope you try again! ☮️❤️🍀🕊️
This is a good method, thanks for sharing. It didn't even need a pinch of sugar added because the roasting of the tomatoes slightly caramelized them. All I did after with them was blend them with some fresh parsley and basil and it tasted great!
Awesome! Yes, I love how it makes such a naturally sweet sauce.
Great idea. Thanks for sharing 😊
You're welcome! Thanks for watching!
How long can you freeze them for?
You should be able to freeze them for several months until you are ready to use them. We just make sauce as they ripen. Thanks for watching!
I am already gearing up and trying to figure out what to do to make things easier this year. Honestly, after watching a few other videos I decided to see if you had anything posted previously, because I needed something simple yet tasty. You did not disappoint. I am fairly new to your channel so I had not seen this yet. Thank you.
So glad our videos have been helpful! Thanks for sharing!!!
@2:27 ..is she saying Prepping for LENT (vegetarian) OR ..Prepping for LUNCH . 🙏🏼✝️❤️
I'm guessing I said Lunch :)
Tomatoes :D
Yum!
Getting overwhelmed by tomatoes is so cringe
Thanks for watching!
I've heard that the skins have bacteria & you shouldn't can it. Does the roasting eliminate the risk?
Honestly, I've never heard that about the skins, only that they are a significant source of beneficial nutrients. If the tomatoes were sprayed, I'd definitely avoid. We've been making it this way for years with no problems!
I heard about the bacteria too.