I found a way to cut down the steps of processing the tomatoes, quite by accident. I was getting so many tomatoes one year, that I just started throwing them in the freezer (in a bag). When it came time to process them, I set them out to thaw in a large rubbermaid container. When they thawed, they released all of the water from the tomatoes, and the skins immediately came off as well. So, I got 3 steps done at once! Then, I didn't have to boil down all the extra water for the tomato sauce. The container had collected all of the clear liquid of the tomatoes, leaving me with all of the 'saucy meat' to sauce up. It made my life so much easier and faster to get it all done! I'll never do it any other way now. Hope it helps! I also have used a food mill to remove the seeds and skins, but I still found it easier to work with thawed tomatoes.
I did that a lot when I worked full time and didn’t have much time for canning. These days, I would need an entire freezer just for tomatoes because of how many we are growing, and the time to thaw them all would make it a longer process. But you are right, freezing them makes all that water drain out so easily.
I am 78 now, (somewhat infirm,) so I live vicariously thru you. I used to put up around a thousand quarts and 500 pints during a season. If you are organized, it is not difficult. I worked full time during the height of season, but with the families help, ( the kids enjoy helping out, plus they enjoy the results.) We used to kid around and say, "No worky, no eaty.") We had our own garden plus we took a trip to the garden part of Wa. State and got everything we needed for great Salsas👍and fruit that was tree rip ready to can. The canning was all done for that part in one weekend. I just wish I could still do it. Since I am a widow and its just me and my son, it just isn't workable anymore. Thank you for the trip down Memory Lane.
Would you consider mentoring us younger folks? I am willing to pay...or help you create an ebook to sell. I've developed and sold my own courses before and would jump at the chance to help you get this lifesaving information out there...AND put some money in your pocket, too!
In Italy we make tomato sauce by cooking whole tomatoes (with skin and seeds) for an hour so. Then the tomatoes are run through a tomato press to remove skins and seeds and it's cooked again for another 45-60 mins till it reduces to a thick sauce. It might seem like a longer process but it involves very little work and the finished sauce is rich and flavourful because you kept the skins in which is where most of the flavour is.
@@sugarmmmp Once the sauce is cooked down (2nd cooking) i will add fresh basil leaves and salt to the canning jar. I don't add garlic to my canned sauce but will add it later when i'm cooking, just fried in some olive oil. The sauce gets added to the garlic oil then i'll cook it for just a few mins to flavour it :)
this is my AHA moment. watching you put your wooden spoon through the hang tab of the strainer to hold it in place! where the heck have I been for the past 70 years?? sometime the smallest, most inconsequential thing is truly astounding, when you realize it. that, or so funny you laugh at yourself for half the day like I did. Blessings ya'll from the Great State of Texas. ♥
Unfortunately, the heat from boiling them will kill the seed. You should remove the seed and the gel around them and let that ferment for a week, shaking it daily, then dry the seeds.
A farmer shared her trick with me and I have to share. I put a box of clean tomatoes in my sink, I pour the boiling water over the tomatoes, I wait about five to ten minutes then drain the sink. When the tomatoes are cool, I skin and core them. I dice and can them so I can use them for sauce and salsa. I could not believe how easy it was. Thanks for sharing your Nesco cooker idea.
Oh my god. When you put the wooden spoon through the loop on the strainer to stop it from slipping into the pot my jaw dropped. So smart! This has just changed my life!
So, now i´m jealous, thank you Sarah; I am now 56 years old, and for the first time in my life i had growen 10 Tomatoplants, on my own, from seedling to harvest and earnd about 3 Kg Tomatoes that i turned in to about 1 Kg Tomatosauce. i weighd everything what 1 cut away. It was 200gram from the innerside stem and 350 gramm Skin and seeds after boiling down. But the essentials is, the Taste. You cant buy this sweet taste of Tomato in the Store, and now i´m smiling like a child. Greetings from Germany
That is so true! That’s exactly why I started gardening in the first place, because you cannot buy that flavor.:) My Mister absolutely hated Goulash and etc, anything made with canned tomatoes, then I started processing my own tomatoes from the garden, and now Goulash is his favorite meal! Out of everything I cook! Lol So it’s mine too, because it’s so easy..Lol Take care..:) xoxo
I love hearing about new gardeners! That's one of my main goals with my channels, to teach people its not as difficult as some people make it seem, & they taste so much better!
Tomato skins and seeds have oxilates in them that aggravate arthritis and joint pain. So I guess it depends on who you are cooking for. Till this year skin's and seeds were never a problem for me. Ate too many cherry tomatoes and learned the hard way.
Back to basics is what this is :) Before "smart" technology which dumbs people down and numbs them up. We have plenty of channels. We need more people, to do this :) And start our own independent communities.
This is my favorite part of growing my own food. When you have shelves full of sauces and juices and salsa and you step back and look at all the work that went into feeding your family with food that you grew and you know doesn't have all the crap in it. No additives no nothing but good wholesome food. It really makes you feel good about what you have accomplished. God Bless everyone.
YES! I like to sit in my basement and look at my shelves and admire my work. I'm a 1st year canner and have been working my butt off! But it's so rewarding
Im doing it right now for my first year of really doing a large garden. I always did enough to dabble with a few years prior as I learned more. Now I got myself a Presto Canner and a dehydrator I am really starting to learn more and more.
It's my first full year of canning, both pressure & water bath & I've learned so much! It feels amazing to eat food you've grown from seed, hatched from an egg, and seen be born! Talk about knowing where your food comes from & exactly what is in it! I can't believe I used to trust strangers with my family's health! Never again.
@@JanicePhillips REMEMBER to just have fun with it. NEVER forget to thank God for all his blessing. I think one of my favorite thoughts is how great it is to see people return to growing their own unaltered food. It's awesome knowing that you are feeding your family with very healthy food without all the chemicals. ITS a VERY pleasing thought that you ARE taking care of your family and others . I grow everything and can it to be ABLE TO give it away to the homeless and people who are disabled and lower income families that can't get help from public aid. It's sad that the government has turned its back on people in need but yet if you come across our border illegally they will give those people all that they need and then sum .
I love coming in on one of these canning sessions! I watch to the end, then pause the video. I get my paper tablet and go to the comments. I proceed to write down all of the GREAT tips and tricks that everyone has! It is just wonderful how many people have such good ideas! That is on top of Sara's great ideas! I just really appreciate everything you do to help all of us! I also appreciate all the tips from the viewers!! Thanks to everyone! GOD bless
@@bogtrottername7001 You are entitled to your opinion. I don't know how you can look around you, and not realize that there is something much greater than us at work. I love the LORD, his Son Jesus, who died on the cross for all of our sins. We are ALL sinners. I have done my share. GOD has helped me through so much in my life. Even though you don't believe, nor have asked me to, or need me to, I will pray for you. I truly believe in GOD. I wish you well.
@@bogtrottername7001 ✝️ YOU'LL CHANGE YOUR MIND WHEN YOU STAND BEFORE YOUR CREATOR AND HE JUDGES YOU !!! SEE JOHN 15:5✔️YOU CAN DO **NOTHING** WITHOUT JESUS CHRIST ✝️ ❤️✝️❤️....NOTHING !!!!!!! 🙏
A thing to remember is, if your jars are not hot enough when you add the hot liquid to them, they will break if on a cold surface like a marble counter top. I always put a towel down on my counter that I put my jars on, to help absorb some of that heat difference. Happy canning everyone!
@@mehtarelingolien I believe her countertops are laminate, not stone, so not as cold. Note the wood trim around the edges. Still a good safety tip for those not in the know!
@@sarafeatherby5278 it might be the variety of tomatoes you are using. Beefsteak are watery and require longer boil down times, but the flavor is really good. I usually use a variety of tomatoes when I do my salsa, tomato sauce and spaghetti sauce. Also, a good iodine free salt, like pink Himalayan or Real Salt out of Utah. Happy canning!
I have never thought of using a wooden spoon to level the side of the sifter while you seed your juice. Brilliant. Something new to me. I learn from each video no matter how small. Thank you
Yes I've. Never thought of that. I use some of. My grandmother's canning tools, but never watched her so don't know the tricks. I caught that real fast.
At the end of the growing season we make tomato juice that has some last of the season peppers, carrots, onions, and usually add store bought celery. It make great homemade V8 juice. We usually process it for 45 minutes. It makes great juice to drink, tomato soup and base for vegetable soups during the winter. Loved the wooden spoon move. Brilliant!
Novita Darley Very true, I was actually getting ready to make a comment when I read Rob’s and hadn’t gotten that far, so I went back and watched the rest. Very true, I was like, how have I never thought to do this, I don’t can no where near what they do but I’m excited cause I just got my pressure canner and will be do a lot more. I can all the tomato and tomato juice the way she does with a simple water bath but now I can can meat. So excited!
I am married to a Nigerian, so now I make my sauce the way they do. 10 Roma tomatoes, 2 large onion, 2 red bell pepper, 1 habanero, 2 large maggi or 10 small seasoning cubes, thyme, salt, spices. Fresh herbs are great tol. Blended until a puree and then fried with oil until liquid is reduced.
Mam your my Nigerian 🇳🇬 brother just lost his wife to a SOUTH AFRICAN 🇿🇦 😉😄 for I’m gonna use your method... just one advice, what spice variants did you use and the cubes,were the vegetable cubes and if so how many do I throw in? Your response will be greatly appreciated. Regards.
@@Tlhakxza ...... I use a combo of different brand cubes (maggi small cubes 10 and knorr 2) ..... and seasoning salt to taste. I use dried Chervil, Tarragon, chives, fresh thyme and a few rosemary leaves. Some use a few dashes of curry powder. Just blend the tomatoes, red pepper, onion, and 1-2 scotch bonnet/habanero depending on your preferred heat level, seasonings and some salt in a blender until almost smooth ..... fry it on medium heat in a thin level of oil, preferably palm oil, but canola is fine. Cook for 30-40 minutes..... low and slow until most of the liquid has evaporated. For a no fail sauce, you can watch Sisi Yemmie or Sisi Jemimah their recipes are legit.....I just take their basics and put a North American twist to it. So delicious.
Sarah, I take my leftover tomato peels and place them in a dehydrator to dry then grind them in a spice grinder and make TOMATO POWDER! Great on garlic toast, tomato soup anything that needs a tomato kick! Out of 25 lbs of tomatoes to can I was able to make 8 oz jar of powder.
I learned to can tomatoes from an 89 year old Croatian lady who i used to help out. We had a great time canning tomatoes for 3 years in a row before she passed. She was such an awesome woman, I miss her dearly.
This was such an eye opener. And honestly the best tomato juice I have ever had the pleasure of drinking. Oh my gosh. I can't believe I've been simmering away all that goodness for all these years.
Two of my favorite things: the sound of a sealing jar (worth every second of the hard work) and the fabulous taste in the winter in a big pot of chili! Yum yum!
Me too, that little pop is music to my ears and always makes me think of my granny who taught me. It sucks that I lost my parents and baby brother in a car accident when I was 10, however I don’t think I would have learned all the wonderful things my granny taught me. Between all my freezer meals and canned goods we pretty much breezed through the lockdown (food wise) with very minimal trips to the grocery store. Now the journey begins again to e freezer and pantry.
Sarah, I just love watching you process your foods!!! I have had 7 strokes in less than a year so not only is gardening a challenge but processing also. My sweet husband helps me all along the process, even when he only likes tomatoes and corn. But he still helps!! Keep up the great work and God Bless!!
Miss Doreen, I pray you will be getting along well and recover! You are Blessed to have such a loving husband, he obviously knows he has a Jewel of a wife! May God Bless You Greatly!
A great show! Thanks! I don't can, but I did enjoy learning about canning tomatoes. Your timing is perfect, and you keep things moving along in the vid. No wasted words or actions. Very useful.
WELL DUH! Moment... Ok, we just learned a little trick from you and you and it wasn't even something you were trying to teach. It was when you placed your strainer on the pot and you slid the wooden spoon into the hang loop. Lol, we always set the pan against something that holds the stainer in place. Such a simple thing that you just don't think about.. thank you Miss Sarah for the "well duh" moment, we'll be using that little trick from now on! 😆 🤣 😂 Russ & Joyce (Florida)
You gave me a great tip for stabilizing the strainer over the pot. By putting the wooden spoon through the loop at the top of the strainer it secured strainer on pot. So simple but I never thought of that before. Thanks!!
Its kinda funny how a vid on processing tomatoes has changed the way people cook and use utensils. So many comments on the spoon thing... so funny how such things dont occurr to us.
i haven't really need to add any thing to mine juice. its only got salt and cayenne pepper is PERFECT. If i did would be some celery, carrots, onions and some garlic with some pepper
Another method is drying tomatoes the taste is unbelievable, and a dehydrated crop can be ground to powder for easier storage a whole box can be stored in a quart. Just add water or even better olive oil and enjoy
I LOVE sundried tomatoes! I put them on salads, in every stir fry, in soup, on pasta, basically everything for a burst of sweet-tart flavor! They're very expensive to buy bottled in oil.
@K Barnes if it's ground and you add either water or oil you will get a paste that tastes like packaged tomato paste. You can also use the dehydrated slices as a substitute to tomatoes in omelette, stew or even pizza sauce
@K Barnes I use them dry or straight from the oil. They turn soft in a stir fry or, used cold and chopped small on a salad they're more firm and slightly chewy. I've done a lot of cherry tomatoes too - they make amazing chewy snacks! It's tedious but I cut them in half and hollow them out before drying otherwise it takes forEVER to dry. They do tend to mold after a few weeks so I just put the shriveled up little dried cherry tomatoes into jars in the refrigerator. Be careful though, they're addictive and too much solanine and lectins might be bad for you if you suffer arthritis or any inflammatory problem :)
K Barnes after I dry my tomatoes I grind them to make tomato powder. It makes fantastic tomato soup!!! It also makes ketchup, BBQ sauce, spaghetti sauce, and anything you would use other tomato products or just fresh tomatoes in. It is super easy, compact and very delicious!
Your videos are a very calming thing in my life. I feel like the whole country is living in fear. It's great to remember not everyone is crazy, and looking for a handout, but doing the work to care for themselves.💜
@@CapriciousHorses I would never expect someone who isn't able to care for themselves to do so. God said those who don't work don't eat...do you think he meant EVERYONE? Also, I don't consider poor or disabled a "lesser" person. I think you're being snarky for no good reason.
The snark came from you obviously referring to people not of your political persuasion as "wanting handouts." Such a tired, old, inaccurate and misanthropic troupe. Very few people are actually like that. But hey, it's easy to dismiss other people when you smear their character.
Kevin, please carve a wooden ladle that will fill a jar completely with one dip. I am sure that Sarah would really like one or two new ladles for canning ladies.
I’m loving your channel, good job! I’m a chef of 25 years and half Italian. I agree with some of the other comments to cook your sauce with the skins on for flavor and run it trough a food mill after. It’s another step but you can skip peeling them. This is also why your sauce is too thin ! Tomato skins have pectin which is a thickening agent. (You probably use it making jam) Hope this helps! Running it through the food mill will also take the seeds out.
"we give the tomato skins to the pigs and it turns into bacon". This is why I love your channel, informative and infinitely entertaining. You had me at bacon. lol
My Grandpaw would never feed his hogs tomatoes, it could cause sores in their mouth. That would put them off their feed, causing weight loss. I imagine you could get by with a little bit of tomato without a problem, but he wouldn't risk it. He was born in 1905 and lived when there was no government support to fall back on if your animals didn't produce.
Hi sarah..my name is Sylvia..from SC and I feel like I know you guys as a friend..cause I watch all your videos and I've learned alot from you..so ty .God bless..😎
This video is one of the most straightforward, no-nonsense videos I have seen. This is my first canning attempt for tomato sauce. I have watched several videos and this is the one I will use. Thank you.
Thank you sooooo much for all the learning you give us crazy gardeners and homesteaders... you will never know how much y’all have helped me this past year by sharing your knowledge and failures. You saved me so many times already this season :). THANK YOU!!’
SUPER COOL how you secured your strainer with that wooden spoon!!! Would have never thought of that, but we'll be using that great tip often. Love it !
This popped up on my feed and I just want to say thank you,. Watching this took me straight back to my childhood with me and my siblings in the kitchen with mom and grandma canning peaches.
ovely video! Very thorough! I saw a tid-bit of advice on a channel by an Italian grandma canning tomatoes/sauce/juice, etc. When she's taking her jars out of her canner to cool, she'll have a blanket laid out ready, and half of it is folded back, so as she brings her jars to the counter to set onto the blanket, she can cover them then go back for another jar. Then after all jars are on the blanket, she'll cover all the jars. She says in this way, the jars will cool slowly, keep any sudden changes in room temp from cracking her jars. She's a lovely Italian grandma called Gina, and is infectious to watch. All her videos begin with Italian Grandma makes . . . But, I love that you help teach us newbies on how to's.
426 SUPER BEE absolutely you can .... but you replied to my comment, so I assumed you we’re talking to me... that’s all - like I said you’re methods cool too! I love making powders and I predominately freeze as well- much easier for me.
I never skin tomatoes. I process tomatoes in a blender for sauce. When you blend them they look pink but will turn back red at the end. This saves alot of work and time. 😊
You are a very good teacher. Before I were to think of a question, you already have it answered. I am learning so much. Thank your for sharing all your knowledge on canning. I use to be too scared to can, but today, with your help, I am finding it much easier. It makes me wonder what was I so afraid of.
Brilliant! We do a lot of fermenting, canning and pickling on our channel but have yet to have a bumper crop of tomatoes that we could do a worthy video on canning them. After watching this I am seriously rethinking my own process. Separating the juice off and canning it as juice instead of rendering it down and losing it is an awesome idea! Thanks!
Great video! I wish I had known this information sooner! Just processed my first batch of tomatoes last week and it was...a learning curve for sure :) The sieve and spoon trick on the pot was mind blowing!
After I core my tomatoes, I freeze my tomatoes and when I am ready to process them out let the them thaw slightly and the tomatoes pop right out of their skins. And I don't heat my kitchen up trying to process them in the heat of the summer. I wait for a nice cool day for canning! You can also get your thinner tomato juice by catching the juices as they thaw! I also strain my sauce because sometimes the seeds can make your sauce taste bitter.
I really like how you explain everything, it makes it really easy to start canning :) Also wanted to say that because of you I now have a 16qt presto canner!!
Thank you! I know this sounds ridiculous but your easy going way of canning gave me the guts to go can some of my tomatoes today! I only did a small batch of marinara, BUT I did it! And it gave me the courage to continue putting up our crops! THANK YOU!
Great information. I have way too many slicing tomatoes and not many paste tomatoes so this video was perfect timing. We learn so much for y’all and we appreciate it so much. God bless you and your family. Take care and keep it up.
We’ve been watching y’all for years….I’ve added to my canning tools based off your tips. This year has been a struggle to put up tomatoes for me. I purchased the roaster and the hand mill and incorporated freezing my tomatoes. What a game changer that has been. I’ve spent minimal time in the kitchen and canned twice as much as I usually do at one time. I just wanted to say thank you for all your videos, they have been more than helpful in our home and we pass them on whenever it comes up. If I could ask for anything it would be recipes using what you can and process for meals. But I know that takes a ton of time and I’m appreciative to everything y’all put out here. Thank you again…Jen in Tennessee🥰
Whooooo Hoooooo!!!! Ms Sarah ure awsome!! Excellent teaching skills! Thank u for the wooden spoon hack sounds simple but not seen anyone ever do that and of course makes sence to stabilize the strainer! Every hint helps over time we all become "helpful helouises"!! LOL! Have an excellent day friends!! Love you!! Stay well! stay strong!
This is the second time that I have watched this video. Your presentation is flawless. I have been canning for years, and I have picked up many great tips from you. It is currently the middle of winter here in Michigan, so it will be awhile before canning season. I will have to watch this video again in August to draw on your inspiration.
Sarah, You should try using your fruit steamer on the tomatoes as a first step. It removes the water faster than having to cook the tomato sauce down to thicken it. In addition, you get pure tomato juice without any pulp. After, the tomatoes have left the steamer, I run them through my tomato mill attachment to my Cabela's meat grinder twice. You get a much thicker sauce which doesn't have to cook down to thicken it. I dry the skins and seeds in my smoker until the are completely dry and then run it through my blender to create tomato powder. It can then be thickened with a little water to make a smoky tomato paste. This method leaves almost not scrap to throw away.
Last year I made your two recipes using the nesco for the first time and wrote your instructions out while watching your video. Today I rewatched it again and making tomato sauce and juice this year. I'm rotating this recipe with my salsa and spaghetti sauce recipes and canning. This is a great process! Many Thank you's and God bless!
I was thinking sharing the same thing about the vinegar. We have well water and get the mineral deposits also. I get so angry at myself when I forget this trick.
Sarah thank you so much for your videos! I enjoyed watching this one and many others. Plus you love and serve the Lord! God bless you, your family, and your wonderful homestead!
This totally works, so thank you! I did two batches and canned the tomato juice the first time. The second time I freeze dried the tomato skins and made them into powder, mixed them into the juice and ended up with more tomato sauce!
I do this as well, but I don't remove the juice to can it. I also don't have any issues with seeds or skins, so my super EASY way to make thick sauce is to core the tomatoes and chunk them up. I then pile them in my crockpot and or roaster and turn on high. As soon as it starts to bubble, I blend it with a stick blender and I cock the lid and let it cook overnight on low. The next morning it is super thick and ready to can.
Love your instructional process. Detailed, thorough, and entertaining. I am new to the kitchen processes of storing our food. Retired before my wife and have spent the last 2 years expanding our self sustainability. My awesome wife knows all these processes, but I need to help more while she still has her full time job. You are my go to…appreciate all the training. My wife appreciates you too. God bless
I found a way to cut down the steps of processing the tomatoes, quite by accident. I was getting so many tomatoes one year, that I just started throwing them in the freezer (in a bag). When it came time to process them, I set them out to thaw in a large rubbermaid container. When they thawed, they released all of the water from the tomatoes, and the skins immediately came off as well. So, I got 3 steps done at once! Then, I didn't have to boil down all the extra water for the tomato sauce. The container had collected all of the clear liquid of the tomatoes, leaving me with all of the 'saucy meat' to sauce up. It made my life so much easier and faster to get it all done! I'll never do it any other way now. Hope it helps! I also have used a food mill to remove the seeds and skins, but I still found it easier to work with thawed tomatoes.
She has done it that way on a previous video I believe!
😂😂...(in a bag)...😂😂😂
Anyhoo, great idea!! Thanks for sharing. I actually have some in my freezer so I’ll give it a go!!
I accidentally did that too! You’re right - water drains right off!
@@chayh.6249 works great. Especially if you are pressed for time or have to save up for enough for a full batch.
I did that a lot when I worked full time and didn’t have much time for canning. These days, I would need an entire freezer just for tomatoes because of how many we are growing, and the time to thaw them all would make it a longer process. But you are right, freezing them makes all that water drain out so easily.
I am 78 now, (somewhat infirm,) so I live vicariously thru you. I used to put up around a thousand quarts and 500 pints during a season. If you are organized, it is not difficult. I worked full time during the height of season, but with the families help, ( the kids enjoy helping out, plus they enjoy the results.) We used to kid around and say, "No worky, no eaty.") We had our own garden plus we took a trip to the garden part of Wa. State and got everything we needed for great Salsas👍and fruit that was tree rip ready to can. The canning was all done for that part in one weekend. I just wish I could still do it. Since I am a widow and its just me and my son, it just isn't workable anymore.
Thank you for the trip down Memory Lane.
Your never too old to teach these young kids. Your wisdom and advise is worth so much. Maybe have classes where you teach canning.
I enjoyed your recount of your old canning days! Take care!😊
Oh my!! 1000 quarts and 500 pints!!! You were giving Ragu a run for their money!!
What a lovely story 😊
Would you consider mentoring us younger folks? I am willing to pay...or help you create an ebook to sell. I've developed and sold my own courses before and would jump at the chance to help you get this lifesaving information out there...AND put some money in your pocket, too!
In Italy we make tomato sauce by cooking whole tomatoes (with skin and seeds) for an hour so. Then the tomatoes are run through a tomato press to remove skins and seeds and it's cooked again for another 45-60 mins till it reduces to a thick sauce. It might seem like a longer process but it involves very little work and the finished sauce is rich and flavourful because you kept the skins in which is where most of the flavour is.
Thank you! This is important to keep the skin. Do you add any herbs too?
I'd do it that way too, if I had more balcony tomatoes than I was eating raw.
@@sugarmmmp Once the sauce is cooked down (2nd cooking) i will add fresh basil leaves and salt to the canning jar. I don't add garlic to my canned sauce but will add it later when i'm cooking, just fried in some olive oil. The sauce gets added to the garlic oil then i'll cook it for just a few mins to flavour it :)
Which tomato press do you use, if I may ask? Thanks.
@@ILurvMarmite , smart! Garlic changes if it is cooked too long.
this is my AHA moment. watching you put your wooden spoon through the hang tab of the strainer to hold it in place! where the heck have I been for the past 70 years?? sometime the smallest, most inconsequential thing is truly astounding, when you realize it. that, or so funny you laugh at yourself for half the day like I did. Blessings ya'll from the Great State of Texas. ♥
That got me too. I thought how ingenious...
Yep. Where’s that info been all my life?? lol
Ditto ladies. Awesome.
Unfortunately, the heat from boiling them will kill the seed. You should remove the seed and the gel around them and let that ferment for a week, shaking it daily, then dry the seeds.
What strainer. I missed it and cant find it
A farmer shared her trick with me and I have to share. I put a box of clean tomatoes in my sink, I pour the boiling water over the tomatoes, I wait about five to ten minutes then drain the sink. When the tomatoes are cool, I skin and core them. I dice and can them so I can use them for sauce and salsa. I could not believe how easy it was. Thanks for sharing your Nesco cooker idea.
Hello 👋 LEE
How are you doing today?
Great idea!
Same with peaches if you’re freezing them.
I started doing mine that way last year. Game changer!!
I love you for this comment! ❤️
Oh my god. When you put the wooden spoon through the loop on the strainer to stop it from slipping into the pot my jaw dropped. So smart! This has just changed my life!
@Battenkill Rambler You sound like a lovely person.
oh Stephanie I'm 70 and have never seen that trick with the spoon either I guess you can teach an old dog a new trick!! I love her videos
Thank you for another great video, packed with great information.
So putting a spoon in a pot handle changed your life?
Same here! Mind blown🤣 But this is what this channel is about, C O M M U N I T Y
Always enjoy watching you can. At 71, I've made my first mixd berry jam!
So, now i´m jealous, thank you Sarah; I am now 56 years old, and for the first time in my life i had growen 10 Tomatoplants, on my own, from seedling to harvest and earnd about 3 Kg Tomatoes that i turned in to about 1 Kg Tomatosauce. i weighd everything what 1 cut away. It was 200gram from the innerside stem and 350 gramm Skin and seeds after boiling down.
But the essentials is, the Taste. You cant buy this sweet taste of Tomato in the Store, and now i´m smiling like a child.
Greetings from Germany
That is so true! That’s exactly why I started gardening in the first place, because you cannot buy that flavor.:) My Mister absolutely hated Goulash and etc, anything made with canned tomatoes, then I started processing my own tomatoes from the garden, and now Goulash is his favorite meal! Out of everything I cook! Lol So it’s mine too, because it’s so easy..Lol Take care..:) xoxo
I love hearing about new gardeners! That's one of my main goals with my channels, to teach people its not as difficult as some people make it seem, & they taste so much better!
@@RainyJo715 same here!
MrClivelupo Mary Lacek
absolutely better than store bought! Well done. I hope you had an open pollinated variety and saved some seeds.
I dehydrate my tomato skins and grind them into tomato powder. Really enriches soups, stews, etc. Also kinda acts as a thickener.
Wonderful idea.
I do too!
Same here
Tomato skins and seeds have oxilates in them that aggravate arthritis and joint pain. So I guess it depends on who you are cooking for. Till this year skin's and seeds were never a problem for me. Ate too many cherry tomatoes and learned the hard way.
I just composted a bunch of skins. I want to dig them out now because of this idea!
No Basil leaf? You are so sweet & down to earth - very easy to watch & listen to & your explanations are wonderful. Thank you for the lesson.
we need more channels like this. traditions are healthier than industrialisation in most cases
Back to basics is what this is :) Before "smart" technology which dumbs people down and numbs them up. We have plenty of channels. We need more people, to do this :) And start our own independent communities.
Plum tomatoes are the best tomatoes for making a good Italian sauce, I'm Italian and my grandmother always told me that.
San marzano tomatoes from the Sarnese-nocerino area are the top of the chain.
Exactly
Plums are meatier
@@Perfect_Pizza I also use the San Marzano for sauce, it tastes naturally sweet and is very meaty. Xcellent variety
Absolutely agree. These are too watery
and less water less seeds and more meat.
I love hearing the lids pop as they compress as they cool off from the canning pot. Then I know I've done it right!
This is my favorite part of growing my own food. When you have shelves full of sauces and juices and salsa and you step back and look at all the work that went into feeding your family with food that you grew and you know doesn't have all the crap in it. No additives no nothing but good wholesome food. It really makes you feel good about what you have accomplished. God Bless everyone.
YES! I like to sit in my basement and look at my shelves and admire my work. I'm a 1st year canner and have been working my butt off! But it's so rewarding
Im doing it right now for my first year of really doing a large garden. I always did enough to dabble with a few years prior as I learned more. Now I got myself a Presto Canner and a dehydrator I am really starting to learn more and more.
@@DreidMusicalX keep at it. The rewards are awesome. God Bless you and may God Bless your garden.
It's my first full year of canning, both pressure & water bath & I've learned so much! It feels amazing to eat food you've grown from seed, hatched from an egg, and seen be born! Talk about knowing where your food comes from & exactly what is in it!
I can't believe I used to trust strangers with my family's health!
Never again.
@@JanicePhillips REMEMBER to just have fun with it. NEVER forget to thank God for all his blessing. I think one of my favorite thoughts is how great it is to see people return to growing their own unaltered food. It's awesome knowing that you are feeding your family with very healthy food without all the chemicals. ITS a VERY pleasing thought that you ARE taking care of your family and others . I grow everything and can it to be ABLE TO give it away to the homeless and people who are disabled and lower income families that can't get help from public aid. It's sad that the government has turned its back on people in need but yet if you come across our border illegally they will give those people all that they need and then sum .
Many hands make light work.... quite a blessing to have help.
I love coming in on one of these canning sessions! I watch to the end, then pause the video. I get my paper tablet and go to the comments. I proceed to write down all of the GREAT tips and tricks that everyone has! It is just wonderful how many people have such good ideas! That is on top of Sara's great ideas! I just really appreciate everything you do to help all of us! I also appreciate all the tips from the viewers!! Thanks to everyone! GOD bless
There is no god.
@@bogtrottername7001 You are entitled to your opinion.
I don't know how you can look around you, and not realize that there is something much greater than us at work. I love the LORD, his Son Jesus, who died on the cross for all of our sins. We are ALL sinners. I have done my share. GOD has helped me through so much in my life.
Even though you don't believe, nor have asked me to, or need me to, I will pray for you. I truly believe in GOD. I wish you well.
@@bogtrottername7001 ✝️ YOU'LL CHANGE YOUR MIND WHEN YOU STAND BEFORE YOUR CREATOR AND HE JUDGES YOU !!! SEE JOHN 15:5✔️YOU CAN DO **NOTHING** WITHOUT JESUS CHRIST ✝️ ❤️✝️❤️....NOTHING !!!!!!! 🙏
A thing to remember is, if your jars are not hot enough when you add the hot liquid to them, they will break if on a cold surface like a marble counter top. I always put a towel down on my counter that I put my jars on, to help absorb some of that heat difference. Happy canning everyone!
I do this for before I put them in and after I take them out!
Yes! I cringed when Sarah was ladling the sauce/juice into the jars right on that cold countertop. She was lucky.
@@mehtarelingolien I believe her countertops are laminate, not stone, so not as cold. Note the wood trim around the edges. Still a good safety tip for those not in the know!
So far my sauces are coming out blah, do you have suggestions
@@sarafeatherby5278 it might be the variety of tomatoes you are using. Beefsteak are watery and require longer boil down times, but the flavor is really good. I usually use a variety of tomatoes when I do my salsa, tomato sauce and spaghetti sauce. Also, a good iodine free salt, like pink Himalayan or Real Salt out of Utah. Happy canning!
Wow, there is no doubt that this woman knows what she is doing. Way to go, lady!
“We give the tomato skins to the pigs and it turns in to bacon.” Best comment ever!! 😂
Mmmmm bacon 🥓 🥓 🥓 🥓
Right!!! 🤣🤣🤣
Dehydrate and salt the skins.....they become tomato chips. Works with romas
I did lol! Sigh...where I live I can't have pigs...so I'll give this other commenter's tip a try & see about making tomato chips!
Not if you love Pigs...:(
Yes I learned a lot. I am just a stupid truck driver but I love to cook when I get home.Thank you. Keep up the good work.
I have never thought of using a wooden spoon to level the side of the sifter while you seed your juice. Brilliant. Something new to me. I learn from each video no matter how small. Thank you
I thought that was brilliant, too!!!!
Yes I've. Never thought of that. I use some of. My grandmother's canning tools, but never watched her so don't know the tricks. I caught that real fast.
At the end of the growing season we make tomato juice that has some last of the season peppers, carrots, onions, and usually add store bought celery. It make great homemade V8 juice. We usually process it for 45 minutes. It makes great juice to drink, tomato soup and base for vegetable soups during the winter. Loved the wooden spoon move. Brilliant!
ok. um. i'm a pretty kitchen oriented person. but, that moment when you popped your wooden spoon in the loop of your sieve. Mind blown.
Hahaha I had to rewind and look for the wooden spoon. Pretty clever
16:46
Novita Darley
Very true, I was actually getting ready to make a comment when I read Rob’s and hadn’t gotten that far, so I went back and watched the rest. Very true, I was like, how have I never thought to do this, I don’t can no where near what they do but I’m excited cause I just got my pressure canner and will be do a lot more. I can all the tomato and tomato juice the way she does with a simple water bath but now I can can meat. So excited!
Me too, that is a game changer. Brilliant tip.
Me too, love the spoon trick. Its funny when we are experienced we forget the little things we do. :)
I'm with Rob Marchetti !!! I never saw the wooden spoon trick on the sieve....gurrlllll Loved the video, learned alot!!
Everyone should feel reverence for such wonderful and informative wholesome Americans.
I am married to a Nigerian, so now I make my sauce the way they do.
10 Roma tomatoes, 2 large onion, 2 red bell pepper, 1 habanero, 2 large maggi or 10 small seasoning cubes, thyme, salt, spices. Fresh herbs are great tol. Blended until a puree and then fried with oil until liquid is reduced.
Mam your my Nigerian 🇳🇬 brother just lost his wife to a SOUTH AFRICAN 🇿🇦 😉😄 for I’m gonna use your method... just one advice, what spice variants did you use and the cubes,were the vegetable cubes and if so how many do I throw in?
Your response will be greatly appreciated.
Regards.
@@Tlhakxza ...... I use a combo of different brand cubes (maggi small cubes 10 and knorr 2) ..... and seasoning salt to taste. I use dried Chervil, Tarragon, chives, fresh thyme and a few rosemary leaves.
Some use a few dashes of curry powder.
Just blend the tomatoes, red pepper, onion, and 1-2 scotch bonnet/habanero depending on your preferred heat level, seasonings and some salt in a blender until almost smooth ..... fry it on medium heat in a thin level of oil, preferably palm oil, but canola is fine. Cook for 30-40 minutes..... low and slow until most of the liquid has evaporated.
For a no fail sauce, you can watch Sisi Yemmie or Sisi Jemimah their recipes are legit.....I just take their basics and put a North American twist to it. So delicious.
Try a product called "better than bullion" instead of the maggi....it is a much better flavor. They have several different flavors.
@@24ktlady I use Tone's bases. No msg and no artificial flavors. It's a paste and so much better flavor than the dried cubes or powders.
I’m not sure you can can this in a water bath, though - onions & peppers are more alkaline.
Sarah,
I take my leftover tomato peels and place them in a dehydrator to dry then grind them in a spice grinder and make TOMATO POWDER! Great on garlic toast, tomato soup anything that needs a tomato kick! Out of 25 lbs of tomatoes to can I was able to make 8 oz jar of powder.
Very good idea
@@kathynelson3840
Thank you Kathy!
Ingenious
Thank you for that tip. Great idea
@@cwavt8849 You're very welcome! 🍅
I fail to understand how people can thumbs down a TOMATO PROCESSING VIDEO..🤔🤔🤷♀️🤦♀️. Some people are just HATERS...
I know!
it's on accident sometimes . not always but some .
even the thumb downs count for channel so the jokes on them👍
She talks too much
😂😂😂
I learned to can tomatoes from an 89 year old Croatian lady who i used to help out. We had a great time canning tomatoes for 3 years in a row before she passed. She was such an awesome woman, I miss her dearly.
This was such an eye opener. And honestly the best tomato juice I have ever had the pleasure of drinking. Oh my gosh. I can't believe I've been simmering away all that goodness for all these years.
Your excited about tomatoes. I am excited for canning videos. They are always a delight from you.
Two of my favorite things: the sound of a sealing jar (worth every second of the hard work) and the fabulous taste in the winter in a big pot of chili! Yum yum!
Kay Walker Love the pop!
Me too, that little pop is music to my ears and always makes me think of my granny who taught me. It sucks that I lost my parents and baby brother in a car accident when I was 10, however I don’t think I would have learned all the wonderful things my granny taught me. Between all my freezer meals and canned goods we pretty much breezed through the lockdown (food wise) with very minimal trips to the grocery store. Now the journey begins again to e freezer and pantry.
Sarah, I just love watching you process your foods!!! I have had 7 strokes in less than a year so not only is gardening a challenge but processing also. My sweet husband helps me all along the process, even when he only likes tomatoes and corn. But he still helps!! Keep up the great work and God Bless!!
Miss Doreen, I pray you will be getting along well and recover! You are Blessed to have such a loving husband, he obviously knows he has a Jewel of a wife! May God Bless You Greatly!
A great show! Thanks! I don't can, but I did enjoy learning about canning tomatoes. Your timing is perfect, and you keep things moving along in the vid. No wasted words or actions. Very useful.
This just showed up in my feed. I appreciate your tutorial! 2024
WELL DUH! Moment...
Ok, we just learned a little trick from you and you and it wasn't even something you were trying to teach. It was when you placed your strainer on the pot and you slid the wooden spoon into the hang loop. Lol, we always set the pan against something that holds the stainer in place. Such a simple thing that you just don't think about.. thank you Miss Sarah for the "well duh" moment, we'll be using that little trick from now on! 😆 🤣 😂
Russ & Joyce (Florida)
I saw and had the same "well duh" moment!@!
Timestamp please
@@alleyq 16:47
@Russell Easters Thanks 💖
@@alleyq you're very welcome.
You gave me a great tip for stabilizing the strainer over the pot. By putting the wooden spoon through the loop at the top of the strainer it secured strainer on pot. So simple but I never thought of that before. Thanks!!
Yes I saw that. Now I know how to keep my strainer from slipping down. Thanks Sarah
What is the time stamp for this, I can't find it.
Yeah, same here ......so simple but I’d never thought to do it ....lol 🤣
@@tsmith8845 16:47
Its kinda funny how a vid on processing tomatoes has changed the way people cook and use utensils. So many comments on the spoon thing... so funny how such things dont occurr to us.
I turn my thinner juice into v8. I cook some carrots, celery, peppers, beets, etc. and run it through a mill then add it to the tomato. It’s perfect.
Sounds delish! Can you can it or do you have to drink right away ? Im Very new to this !
Girl raised In the dirty south I can it up and it’s good for a long time. Watch how to water bath can tomato juice it’s the same process.
i haven't really need to add any thing to mine juice. its only got salt and cayenne pepper is PERFECT. If i did would be some celery, carrots, onions and some garlic with some pepper
That sounds great as well. But I have to admit to being a major tomato addict. Even the runny juice off of canned tomatoes is delicious.
if its flat tasting YUCK its all about keeping the acidic of the tomato! loose it you lost the favor
She is such a sweetheart... I love how she explains everything so easy
Very concise video on salad tomato processing into juice and sauce. Thankful for you and this subject.
I have learned so much from this channel. My wife and I have started gardening and canning because of your guys channel
We need to be more independent with food production, that's awesome.
Did you use canning salt or reg gray salt you bulk buy?
Lena Magill regular salt
Another method is drying tomatoes the taste is unbelievable, and a dehydrated crop can be ground to powder for easier storage a whole box can be stored in a quart. Just add water or even better olive oil and enjoy
I LOVE sundried tomatoes! I put them on salads, in every stir fry, in soup, on pasta, basically everything for a burst of sweet-tart flavor! They're very expensive to buy bottled in oil.
@K Barnes if it's ground and you add either water or oil you will get a paste that tastes like packaged tomato paste. You can also use the dehydrated slices as a substitute to tomatoes in omelette, stew or even pizza sauce
@K Barnes I use them dry or straight from the oil. They turn soft in a stir fry or, used cold and chopped small on a salad they're more firm and slightly chewy. I've done a lot of cherry tomatoes too - they make amazing chewy snacks! It's tedious but I cut them in half and hollow them out before drying otherwise it takes forEVER to dry. They do tend to mold after a few weeks so I just put the shriveled up little dried cherry tomatoes into jars in the refrigerator. Be careful though, they're addictive and too much solanine and lectins might be bad for you if you suffer arthritis or any inflammatory problem :)
@@curiouscat3384 me too
K Barnes after I dry my tomatoes I grind them to make tomato powder. It makes fantastic tomato soup!!! It also makes ketchup, BBQ sauce, spaghetti sauce, and anything you would use other tomato products or just fresh tomatoes in. It is super easy, compact and very delicious!
Your videos are a very calming thing in my life. I feel like the whole country is living in fear. It's great to remember not everyone is crazy, and looking for a handout, but doing the work to care for themselves.💜
I wish I could produce my own food, hard if you have no land.
@@CapriciousHorses I would never expect someone who isn't able to care for themselves to do so. God said those who don't work don't eat...do you think he meant EVERYONE? Also, I don't consider poor or disabled a "lesser" person. I think you're being snarky for no good reason.
The snark came from you obviously referring to people not of your political persuasion as "wanting handouts." Such a tired, old, inaccurate and misanthropic troupe. Very few people are actually like that. But hey, it's easy to dismiss other people when you smear their character.
I call this channel Homesteading University. I learn something every time. Thank you!
I just love your enthusiasm. You are adorable! Thanks for all the info. God bless you.
Kevin, please carve a wooden ladle that will fill a jar completely with one dip. I am sure that Sarah would really like one or two new ladles for canning ladies.
Welcome back! We missed you! I have learned so much from you and your canning and cooking videos!
I’m loving your channel, good job! I’m a chef of 25 years and half Italian. I agree with some of the other comments to cook your sauce with the skins on for flavor and run it trough a food mill after. It’s another step but you can skip peeling them. This is also why your sauce is too thin ! Tomato skins have pectin which is a thickening agent. (You probably use it making jam) Hope this helps! Running it through the food mill will also take the seeds out.
Great tip! I whole heartedly agree
She said she has a digestive issue with the skins but for those that don't great tip. Except now I have to buy another kitchen gadget lol
The wooden spoon trick is wonderful.
Love watching your successes on Utube and learning about your fails. We really enjoy watching your videos
"we give the tomato skins to the pigs and it turns into bacon". This is why I love your channel, informative and infinitely entertaining. You had me at bacon. lol
Lol
:o)
My Grandpaw would never feed his hogs tomatoes, it could cause sores in their mouth. That would put them off their feed, causing weight loss. I imagine you could get by with a little bit of tomato without a problem, but he wouldn't risk it. He was born in 1905 and lived when there was no government support to fall back on if your animals didn't produce.
I didn't wake up this morning thinking "I need to educate myself on canning tomato sauces and juices", yet here I am! 😂
You for sure are a born “teacher”. I’ve been canning for years and still enjoy your videos. Thank you.
Hi sarah..my name is Sylvia..from SC and I feel like I know you guys as a friend..cause I watch all your videos and I've learned alot from you..so ty .God bless..😎
This video is one of the most straightforward, no-nonsense videos I have seen. This is my first canning attempt for tomato sauce. I have watched several videos and this is the one I will use. Thank you.
Thank you sooooo much for all the learning you give us crazy gardeners and homesteaders... you will never know how much y’all have helped me this past year by sharing your knowledge and failures. You saved me so many times already this season :). THANK YOU!!’
Thank you!
When you talked about the girls helping it made me smile. Mom and I always called it the "tomato dance".
That’s adorable!!
SUPER COOL how you secured your strainer with that wooden spoon!!! Would have never thought of that, but we'll be using that great tip often. Love it !
This popped up on my feed and I just want to say thank you,. Watching this took me straight back to my childhood with me and my siblings in the kitchen with mom and grandma canning peaches.
Who could thumbs down this video? Excellent presentation, excellent teacher!
I’m heading over to my moms right now to help her can tomatoes and sauce as well.
One of the most informative "how to" videos I've watched. Explained and demonstrated quite well. Good job!
ovely video! Very thorough! I saw a tid-bit of advice on a channel by an Italian grandma canning tomatoes/sauce/juice, etc. When she's taking her jars out of her canner to cool, she'll have a blanket laid out ready, and half of it is folded back, so as she brings her jars to the counter to set onto the blanket, she can cover them then go back for another jar. Then after all jars are on the blanket, she'll cover all the jars. She says in this way, the jars will cool slowly, keep any sudden changes in room temp from cracking her jars. She's a lovely Italian grandma called Gina, and is infectious to watch. All her videos begin with Italian Grandma makes . . . But, I love that you help teach us newbies on how to's.
Love Gina!!💖
I follow Gina. She is priceless.
WOW.... AMAZING LOOKING CROP OF TOMATOES. YOU GUYS SURE DO AWESOME WORK!
love your trick with the spoon in the strainer to keep it in place :-)
I’m sure we would all like to see your pantry at the end of the season! It is sure to be impressive!
P0
426 SUPER BEE ok , whatever works for you is cool, I just am interested to see Sarah’s after all if her hard work
i didn't think i was talking directly at you! Don't i have the right to voice my opinion too?
426 SUPER BEE absolutely you can .... but you replied to my comment, so I assumed you we’re talking to me... that’s all - like I said you’re methods cool too! I love making powders and I predominately freeze as well- much easier for me.
I never skin tomatoes. I process tomatoes in a blender for sauce. When you blend them they look pink but will turn back red at the end. This saves alot of work and time. 😊
Do you strain it after you blend?
I do the same biol for about an hour, drain, then blend. Nice thick sauce in about two hours. Sauce and juice.
You are a very good teacher. Before I were to think of a question, you already have it answered. I am learning so much. Thank your for sharing all your knowledge on canning. I use to be too scared to can, but today, with your help, I am finding it much easier. It makes me wonder what was I so afraid of.
Kevin your a lucky man. I loved this video! thank you for sharing!
what a lovely lady you are, thank you for all your tips and smiles
Brilliant! We do a lot of fermenting, canning and pickling on our channel but have yet to have a bumper crop of tomatoes that we could do a worthy video on canning them. After watching this I am seriously rethinking my own process. Separating the juice off and canning it as juice instead of rendering it down and losing it is an awesome idea! Thanks!
Great video! I wish I had known this information sooner! Just processed my first batch of tomatoes last week and it was...a learning curve for sure :) The sieve and spoon trick on the pot was mind blowing!
After I core my tomatoes, I freeze my tomatoes and when I am ready to process them out let the them thaw slightly and the tomatoes pop right out of their skins. And I don't heat my kitchen up trying to process them in the heat of the summer. I wait for a nice cool day for canning! You can also get your thinner tomato juice by catching the juices as they thaw! I also strain my sauce because sometimes the seeds can make your sauce taste bitter.
You are so smart I have been watching your channel for years you have taught me so much
I will be canning tomatoes for the first time tomorrow and this video sure did help me. Thank you for sharing.
I really like how you explain everything, it makes it really easy to start canning :) Also wanted to say that because of you I now have a 16qt presto canner!!
Thank you! I know this sounds ridiculous but your easy going way of canning gave me the guts to go can some of my tomatoes today! I only did a small batch of marinara, BUT I did it! And it gave me the courage to continue putting up our crops! THANK YOU!
Great information. I have way too many slicing tomatoes and not many paste tomatoes so this video was perfect timing. We learn so much for y’all and we appreciate it so much. God bless you and your family. Take care and keep it up.
We’ve been watching y’all for years….I’ve added to my canning tools based off your tips. This year has been a struggle to put up tomatoes for me. I purchased the roaster and the hand mill and incorporated freezing my tomatoes. What a game changer that has been. I’ve spent minimal time in the kitchen and canned twice as much as I usually do at one time. I just wanted to say thank you for all your videos, they have been more than helpful in our home and we pass them on whenever it comes up. If I could ask for anything it would be recipes using what you can and process for meals. But I know that takes a ton of time and I’m appreciative to everything y’all put out here. Thank you again…Jen in Tennessee🥰
Wish I could give you 20 stars for this video! Thank you so much!!
This is a great easy process! I’ve never seen the spoon/stainer trick and I love it!
There's some alchemy going on with this channel. Turning tomato skins into bacon!!! lol Love it!!!
Whooooo Hoooooo!!!! Ms Sarah ure awsome!! Excellent teaching skills! Thank u for the wooden spoon hack sounds simple but not seen anyone ever do that and of course makes sence to stabilize the strainer! Every hint helps over time we all become "helpful helouises"!! LOL! Have an excellent day friends!! Love you!! Stay well! stay strong!
I too noticed that wooden spoon in the end of the strainer. Great idea!
What a genius! I love watching you even tho I’ve been canning for 43 years. ❤️
Your instructions are clear & precise, yet move along quickly. Watched it with my granddaughter (21) who probably listens to you more than me! Haha
You are so cool! Easy to understand and lots of enthusiasm which is helpful! Thank you!
A glass of chilled tomato juice with a good dash of Worcestershire sauce is a really lovely drink.
This is the second time that I have watched this video. Your presentation is flawless. I have been canning for years, and I have picked up many great tips from you. It is currently the middle of winter here in Michigan, so it will be awhile before canning season. I will have to watch this video again in August to draw on your inspiration.
Sarah, You should try using your fruit steamer on the tomatoes as a first step. It removes the water faster than having to cook the tomato sauce down to thicken it. In addition, you get pure tomato juice without any pulp. After, the tomatoes have left the steamer, I run them through my tomato mill attachment to my Cabela's meat grinder twice. You get a much thicker sauce which doesn't have to cook down to thicken it. I dry the skins and seeds in my smoker until the are completely dry and then run it through my blender to create tomato powder. It can then be thickened with a little water to make a smoky tomato paste. This method leaves almost not scrap to throw away.
Boy that was a smooth presentation. Lots of steps that you made look like a breeze. I appreciate the tips and your hard work with the vid :)
Last year I made your two recipes using the nesco for the first time and wrote your instructions out while watching your video. Today I rewatched it again and making tomato sauce and juice this year. I'm rotating this recipe with my salsa and spaghetti sauce recipes and canning. This is a great process! Many Thank you's and God bless!
Hey Sarah, if you add a little vinegar to the water in your canning pot you don't get the white dust collecting on the lids.
I was thinking sharing the same thing about the vinegar. We have well water and get the mineral deposits also. I get so angry at myself when I forget this trick.
I didn't know that either! Thanks for sharing, I appreciate it.
You can also add a tablespoon of lemon juice. Any light acid will keep the minerals in solution.
Or, solve the problem at the source and install soft water.
@@uptoolate2793 ewww. Soft water is slimy and gross. Also I'm also up too late. Have a great night.
Beautiful bounty. So happy for you. Great instructions.
Great presentation. Learning the sieve loop trick aside, I really enjoyed this lesson. Thank you!
Sarah thank you so much for your videos! I enjoyed watching this one and many others. Plus you love and serve the Lord! God bless you, your family, and your wonderful homestead!
Love the way you can tomatoes, always enjoy your videos and love tomatoes🤗
@16:48 THANK YOU!!! I’m a well-seasoned home cook and never knew this trick to keep my strainer from slipping into the bowl until now.
This totally works, so thank you! I did two batches and canned the tomato juice the first time. The second time I freeze dried the tomato skins and made them into powder, mixed them into the juice and ended up with more tomato sauce!
I do this as well, but I don't remove the juice to can it. I also don't have any issues with seeds or skins, so my super EASY way to make thick sauce is to core the tomatoes and chunk them up. I then pile them in my crockpot and or roaster and turn on high. As soon as it starts to bubble, I blend it with a stick blender and I cock the lid and let it cook overnight on low. The next morning it is super thick and ready to can.
You leave the seeds in?
@@ericas6296 Yep! It all gets pureed with the immersion blender and you can't even see the seeds.
Send like ground seeds would make it more bitter.
i remember those days before storebought foods& pesticides destroyed ppls GI system.
skins and seeds are no-nos for ppl w GI issues.b
Try taking a jar of that to the county fair. You won't even place, based on flavor.
Love your instructional process. Detailed, thorough, and entertaining. I am new to the kitchen processes of storing our food. Retired before my wife and have spent the last 2 years expanding our self sustainability. My awesome wife knows all these processes, but I need to help more while she still has her full time job. You are my go to…appreciate all the training. My wife appreciates you too. God bless
I just wanted to thank you for this video!! I did this method yesterday and and oh my goodness! You are my new best friend lol thank you so much