I just did this method of thawing the frozen tomatoes, and it worked GREAT! Nice and thick sauce without all the water. I had to use a mill after they thawed to get skins and stems off. Thank you for this helpful video!😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
I'm glad you enjoyed the video, this is for sure one of the easiest ways I have done tomato sauce. The mill sounds like a good solution for the seeds, before or after cooking it down?.
This comment is two years old but hopefully you’ll respond! I froze my tomatoes, thawed them in bags as you did. Poured off the water and milled skin and seeds out…. BUT THEN WHAT. Do you follow a specific recipe? I can’t find any recipes that tell you what to do after this point? How much purée to lemon juice now since we didn’t reduce the water content in a pot???
Thankyou!! This the first video I have watched to prep for first time with frozen tomatoes and bottling in general! Appreciate the simplicity and thoroughness of your process and video.
This is the best I've ever seen on TH-cam and I am definitely going to be making this recipe for Gifts Thank you for your knowledge in providing us with your wisdom, blessing to you from my heart
It was pointed out that I didn't give the time that I hot water bath them. I follow the Bernardin Canning book which says to hot water bath them for 40 minutes for 1 Litre jars, 35 minutes for 500ml jars. If you are over 1000 ft above sea level adjust your time accordingly.
Couldn't you put all those frozen tomatoes in a large colander and let the water/juice run off (probably even at room temperature), take the skins off, then put them through the blender? That's seems like a better idea then pouring that water off as you go along. Just a thought. Thanks for the video. Really great.
Thank you of that suggestion, I think you would probably get the same result, it just would take longer to defrost them, but if you had the room to leave them all out and drain them I think that would work. Thanks for watching and bringing in a new thought, I really appreciate it.
I am going to try letting them defrost in their bags as I have 16 bags of frozen tomatoes, and then just poke a hole to let the water drain before cooking them.
@@slamdunk58 yeah they are in ziploc bags. You don't need to poke a hole, just open a small part to the ziploc and pour the water out. Saves on bags 😊 and the environment.
Sorry for the late reply. Yes seeds went in, in a larger beefsteak I might take out the core before freezing, but not the past tomatoes. I don't find the paste varieties I grow to have large hard cores, so I don't bother prepping them for freezing that way. I peeled some of them as the were defrosting on the stove.
Hi. Did you add water to the frozen tomatoes on the stove when defrosting or is all that water from the tomatoes? How long and what temperature when defrosting? Many thanks.
All the water comes out of the tomatoes. I am doing it on a wood cookstove so it's hard for me to tell you exactly what temperature, but I would start on a lower temp until there is some water coming out of the tomatoes and then maybe a medium? as they are cooking. Sorry I couldn't be more help, it's been years since we have had an electric stove.
Thank you , we have many cherry tomatoes coming in before my paste tomatoes and slicers , I was curious if I could freeze the cherry to make homemade sauce with basil ,garlic & home grown sweet onions . Thank you very much Mrs josette Montgomery County, Texas 🙏
Yes, absolutely, if you are canning the finished product later on, don't forget to add a little lemon juice as cherry tomatoes can be a little less acidic, unless of course you pressure can it.
Hello! This is excellent. I have been freezing tomatoes the past couple of weeks and am relieved to see this process. What is the temperature that you used to defrost them and rid of all the water? Warm? Thank you!
I apologize I don't know the exact temperature, at one point they were boiling, but you would want to start them just on warm until you get some liquid in the bottom of the pot so they don't burn, as I poured it off I always left some so they wouldn't burn. Hope this helps, if you have any more questions I would be glad to answer them the best I can. Happy canning :)
Unfortunately don't live in a climate or have the space to grow my own veggies. However have been buying and freezing a ton of tomatoes when they go on sale or are placed in the 50% off rack when deemed overripe. Gonna give this a shot, probably have enough for at least 2 1l mason jars. Thanks!
Wonderful! Growing up we lived in the city so my mom would buy produce, as she could and preserve it, she was frugal that way. Now with food costs rising it is even more important to take the opportunities that come our way. I can't believe the rise in spaghetti sauce etc. Way to go!
It works so well for our busy lifestyle, sometimes you just can't get to canning them as they ripen. It also works really well if you only get a few ripe at a time, it allows you to collect them over time and do them all at once.
As long as the temperature of the jars isn't too far from the temperature of the sauce you should be fine. You just don't want hot sauce going into cold jars or they might crack, even warm jars hot sauce is probably fine from my experience you don't want the jars super hot either or the sauce will sizzle when it hits the jar, just good and warm should be fine.
I thawed mine IN the plastic bags, sat inside a tote. Then drained all the water off,and remived the skins (super easy off) before i put them in pot to cook down. OR reverse blanch. Dunk the frozen tomatoes in warm water for about 15/20 seconds and the flesh will pop right out of the skins when you squeeze them (like milking a cow) then you can thaw and drain water off. But either way keeps you from Grabbing hot tomatoes from pan to peel.
I agree way better than handling hot tomatoes. I have been thinking about trying salsa with frozen tomatoes. Defrosting in bags, draining a bit and possibly roasting haven't figured it all out yet but froze some for the purpose of trying. If I do make a decent product I will try to make a video.
Thanks or watching. The tomatoes are warm going into warm jars from defrosting in the pots, warm or hot, just as long as you match the temperature of your jars to the temperature of your sauce. As for the water coming out of the tomatoes, it is a lot but I actually poured off too much the first time and when I blended it was too thick, so pour it off but reserve some just in case. It is basically to the thickness you desire. Don't forget to hot water bath for 40 minutes for 1 L jars and 35 minutes for 500 ml jars. If you are above 1000 ft add 5 minutes to each of those times. If I haven't answered your question properly please let me know.
The tomatoes were kind of cooking while they were defrosting and I was pouring off the water, but I don't believe I cooked them after they were blended, the sauce would have been hot going into the jars though. Then I follow the prescribed time for hot water bathing them which is, 40 minutes for 1 litre jars, 35 minutes for 500ml jars at 1000' elevation, please check your elevation and add time accordingly, if you are over 1000' above sea level. There are several tools to check here is one www.freemaptools.com/elevation-finder.htm#google_vignette
I love this method. Mostly because I don't have to heat up the house during the hottest part of the year, and I'm able to can the tomatoes when it's cold and snowy out.
Yes and one of my favourite reasons as well is, I don't have to can small batches, instead I can save it and do it all at once. Thanks for watching, happy harvesting!
Yes 1/2 Tbsp per half pint should be fine or you could use 1/8 tsp. citric acid. Don't forget that since there isn't a tested time for half pints you need to hot water bath them for the same time as pints, which is 35 minutes (add 5 minutes onto that for altitudes above 1000 ft above sea level). Happy canning 😊
Yes we canned this sauce in the video, 40 minutes for 1 litre jars, 35 minutes for 500ml jars at 1000' elevation, over that you have to adjust the time. You can also freeze the sauce if you like.
Would a mill work instead of taking peels off in the pot? And an imersion blender instead of putting it into rhe blender? So, you dont add seasoning to the sauce at all? Im just wongering if i want to season mine, if slow cookers would be better than simmering in a pot? Im fairly new to canning and definitely new to spaghetti sauce making. I have 2 freezers filled with tomatoes that gotta go, lol. I want to add our garden onion, peppers, and garlic we grew. I noticed you didnt thicken wirh paste either. Must be bexause you took out all that excess water?
Yes a food mill would work to take the peels off and you could use an immersion blender instead of putting it in the blender. Slow cooker would likely be fine. If you add other vegetables just remember to pressure cook it or freeze it, as water bath canning is not safe for low acid foods. This might be a recipe that will interest you nchfp.uga.edu/how/can_03/spaghetti_sauce.html. Happy canning :)
I'm glad you enjoyed the video. I will do my best to clarify and answer your question. So as I sure you saw I did have the tomatoes heating up on the stove to defrost and as they were defrosting the water was coming out of them, (I could have just let them sit to defrost and the water still would have come out of them just slower then with heating them up). Once they were fully defrosted and a lot of the water had come out of them, I switched to the blender. Blended them up and then the sauce went straight into the canning jars and I hot water bath them; but at this point you could have just frozen the sauce as well if you didn't want to can it. I hope I understood your question correctly and gave you the answer you were looking for. If I didn't let me know and I will try to answer it better. Thanks for watching!
Hope this is still in time to help. "Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice, 4 tablespoons of 5 percent vinegar, or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice, 2 tablespoons of 5 percent vinegar, or ¼ teaspoon of citric acid. Add sugar to offset acidic taste, if desired." - Pen state extension extension.psu.edu/lets-preserve-tomatoes#:~:text=for%205%20minutes.-,Add%20bottled%20lemon%20juice%2C%20vinegar%2C%20or%20citric%20acid%20to%20jars,Adjust%20lids%20and%20process.
I left the seeds in and blended them, but if you don't want the seeds in your sauce (as some people say they give off a flavour) then you can use a strainer meant for applesauce or spaghetti sauce to take out the skin and the seeds. I use a Roma strainer (pretty much the same as a Victorio strainer) but you can just use a normal sauce strainer that you can get at most stores.
This is my Amish Canner I got it from Living waters store in Elmira Ontario, you can order it from there online, they are really great to deal with. Don't buy one on Amazon so much more money. I checked their website and this is the one, if you are interested shoplw.ca/product/canner-ss-50-quart/?CAWELAID=120472070000011945&gad_source=1&gbraid=0AAAAApOPWBQ_tw-_o8ttzwz8oQOFm7Ldt&gclid=CjwKCAjwl6-3BhBWEiwApN6_krMaZfBkaghEKGTQXGE32WyJTcQzXTreXBfyKZmcIbE75J8iLnUO0BoCmE8QAvD_BwE I also noticed Bed bath and beyond has one made by Vevor (they are selling it cheaper than Vevor is) it is cheaper but I can't vouch for how good it is but it looks good www.bedbathandbeyond.ca/Home-Garden/VEVOR-Water-Bath-Canner-15-Quart-Stove-Top-Canner-Pot-Boiling-Water-Canners-with-2-Canning-Racks-15Qt/37417817/product.html?option=74171679&track=pspla&cid=325038&network=x&matchtype=&keyword=&targetid=&gad_source=1&gbraid=0AAAAAD_EGx8ADu5bjWpbl_LHgqMSURwUs&gclid=CjwKCAjwl6-3BhBWEiwApN6_knLclqrGRDIZc9qjt9p2nxQ4FuibgvfGZCe0FxdjkNASfylKjtBvyBoCVIsQAvD_BwE
Just thought I would mention the one at Bed Bath and Beyond is on sale right now 62.90 off the price, which makes it only $188.71, and Bed Bath and Beyond is pretty good with free shipping and returning things, so if you aren't happy I think they would return it, just a thought.
If you fill glass jars too full and place them in the freezer, they can expand and crack, but their are freezer safe containers, or just be careful not to make them too full. You don't need a special canning pot to can in, any pot that is large enough to fit your jars and have 2" of water above the jars, would work, but you do need to put the jars on something inside, so the water can boil around them without rocking them too much, their are lots of options that you probably have in your house already, check out this link www.healthycanning.com/improvised-canning-rack-bottom-trivet . Hope this helps
In Ontario we get them here www.lwcb.shop/product/canner-ss-50-quart/, but you can get it at Leman's too, www.lehmans.com/product/amish-made-stovetop-water-bath-canner/ Don't bother with Amazon unless you see it around $279.99 Canadian or $249 US. I love mine, there is another version, my friend tried both and likes this one best. Hope that helps.
If you can them like I did, then store them at room temperature. If you plan on freezing instead of canning then please remember to only fill your jars part way to leave room for expansion when the liquids freeze.
Maybe you said it, but what size were your jars? I ended up cooking down too far and ended up with juice. Is it still the same method for canning(salt, lemon juice water bath)?
I was using 1 litre jars. If you ended up with juice you just cook it down longer to get sauce, when I don't have as much time, to boil it all the way down to sauce, I make juice or soup. Yes it is the same amounts with either one, and the processing time is the same. The salt is optional but the lemon juice or citric acid is necessary for acidity, you can also add some dried herbs if you want. For a 1 litre jar it's 2 Tbsp. of lemon juice or 1/2 tsp of citric acid, and optionally you can add up to 2 - 3 tsp. of dried herbs and since the salt is optional it is to taste, in the Bernardin book they suggest 1 tsp. of salt. Hope this helps and happy canning
I didn't bother just blended them up, but if you wanted to remove the seeds, you could use a strainer like a Roma or Victoria strainer. I have a video that shows how I do sauce with it. th-cam.com/video/26MgZgYfQi4/w-d-xo.htmlsi=Kv6mey0y31dnyRti
I follow the Bernardin Canning book which says to hot water bath them for 40 minutes for 1 Litre jars, 35 minutes for 500ml jars. If you are over 1000 ft above sea level adjust your time accordingly.
Do you rinse the tomatoes before you freeze them? I arrested seeds from my tomatoes then bagged them and froze them. They are not whole. Any tricks to processing them to get the skins out of the finished product? Did you sterilize your jars? Did you use a pressure cooker to heat your jars? Why'd you leave the rings off the jars?
Yes I wash the tomatoes before freezing them. Great idea saving seeds from them first. Remember when saving seeds, to save from the best, and earliest if you want earlier tomatoes. The skins should come off pretty easily the they are heating in the pot, if not you can use a strainer like Roma or something like that, or blend them if you are making sauce. I do not sterilize my jars for anything I am canning for over 10 minutes, they no longer say you need to, also they no longer say to heat your jar lids, and I quote: "(If processing time is less than 10 minutes, sterilize the jar before filling.) The sealing compound used for our home canning lids performs equally well at room temperature as it does pre-heated in simmering water (180ºF). Simply wash lids in hot, soapy water, dry and set aside until needed.- Because You Can: Frequently Asked Questions - Bernardin" Ball says similar: ". Preheat your Ball® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling (see tip at bottom)." I tend to heat my jars either in hot water or in the oven on very low, they just need to be warm, to keep them from cracking as you poor in the hot ingredients. I remove or at least loosen the jar lids now, I never used to. Thanks for watching and happy canning!!
I think that should work, you would want to still cook them a little I think to get rid of the raw flavour but it wouldn’t require the normal long cooking required to boil off all that water. Let me know how it goes, I love to learn new methods
I LOVE how you used frozen tomatoes but just thought, after reading through comments, you should actually make another video, same content but with more clarity . I am not new to canning but had to go back quite a few times to see what you did. So you had a fire under the ones defrostin but never actually cooked the pot of sauce? What temp were they when you packed the jars? Thanks.
It's been a few years and I probably should reshoot it sometime. Yes the fire was under the ones defrosting, and I didn't cook the sauce just blended and put it in the jars and then canned them hot water bath. I apologize I really am not sure what temp the tomato sauce was when I put it in the jars. My focus at the time was the ease of freezing them and then not having to boil down the sauce before canning.
I’m betting that sauce tastes more like fresh tomatoes than stove reduced sauce does. Am I right about this? I’m asking because two years ago I had a bumper crop and most of them are still in the bottom of my deep freeze!
I am sorry I am not really sure as it has been a few years, and to be fair I would have to do it both ways and taste test. Maybe I will have to do that in the future.
I do the straining, because I want the skins & seeds to dehydrate. Then I grind it into tomato powder for thickening & making "just the right amount" of tomato paste. I just dont like to waste anything if I can avoid it. I also use the water that comes with them defrosting to water my houseplants. Good luck. 🙏
Thank you so much for bringing that to my attention, I follow the Bernardin Canning book which says to hot water bath them for 40 minutes for 1 Litre jars, don't forget to get the water to a roiling boil before starting your timer. If you are doing 500ml jars it's 30 minutes. Don't forget to check your altitude if you are over 1000 ft above sea level then add time accordingly. Happy canning :)
@@HiddenBlessingsHomestead Thank you for responding. I have done sauce and juice before and did in quarts and for 40 minutes. I just wanted to make sure. I could hear your video well, but the picture was blurry. Your sauce looked delicious though! Thanks again.
@@pennyhibbard250 I watched the video to check and see where it might be blurry other than there a few times it is out of focus for a little bit as it refocuses but other than that and maybe when I sped up the video? Can I ask how large a screen you were watching it on?
@@HiddenBlessingsHomestead It was just on my phone screen. I might watch it again, just to see. My phone has acted up lately, so that could have been the problem. Thanks for checking it out!
I wonder, wouldn't it be better to remove the skins after you heated them? Doesn't the skin give a lot of taste and aroma to your sauce? Or am I completely mistaken?
No it was not outside, they are immersed in water ready to start the canning process, not sure what you saw, but obviously you are very observant to notice something like that.
@@HiddenBlessingsHomestead It doesn't matter even if it was. Lol It won't be alive for long. Teehee. You look to be using one of those big water bath canners. I have only seen them used outside on a camp stove. You using this inside is interesting. Are you using a gas stove then? I would think with a large canner like that, it be heavy, so I am guessing it couldn't be used on a glass cook top. Would you agree? What are your thoughts? Thanks so much for your time and the reply! Have a fantastic day!
@@jenniferpepler5843 I was using it on my wood cookstove in our house. This year I am using it on our propane stove which has one of those long centre burners which is working nicely. I agree it would likely be a bit heavy for a regular stove, although I don't have any experience to go by, we have always just canned on the wood cookstove or propane stove. I love having it because I can do all my jars at once, like today I was canning applesauce and had 11 1/2 quarts, I would have had to do two batches but this way I only had to do one batch and I cleaned up while it was canning and then it was done. I got mine from living waters Mennonite store in Ontario www.lwcb.shop/product/canner-ss-50-quart/, but you can get them at Leman's www.lehmans.com/product/amish-made-stovetop-water-bath-canner Don't bother paying anything over 300 for it.
@@HiddenBlessingsHomestead Thank you so very much for the advice and link to purchase!!!!!! The ones I seen were ridiculously priced. Wasn't going to happen! However, I feel $300 is reasonable! So thanks again, I really appreciate your time!
@@jenniferpepler5843 Of course, that is what we are here for, to help each other as much as we can. I had to learn many things on my own, if I can help someone else, then I am happy 😊
Removing the skins reduces some of the acidity, if you wanted to reduce more you can remove the seeds with a strainer. We canned them for 40 minutes as we showed in the video, so they did get cooked, but so far I haven't seen anywhere that cooking the tomatoes down reduces acidity, and since we are canning them, we do need acidity to make them safe.
@@HiddenBlessingsHomestead strange. I’ve always had to cook down sauce to get rid of that major acid taste. Per Italian mother in law. Just never seen it done this way so immediate.
Don't let these fools bother you. Some of these aren't actually even people, they're "bots" who try to control the masses and scare them away from being self sufficient. I can exactly the way you do! I know EXACTLY what is in my food and my family prefers this healthier way. Those of us who know, KNOW. I appreciate you ❤ @HiddenBlessingsHomestead
Thats a lot of tomatoes...i live in the south..its next to IMPOSSIBLE to get indeterminate tomatoes to set more than two tomatoes...this year i have already eatten more than i have grown the last five years with determinant..tho im not liking the texture. Its soft and mushy..taste is bland too.i grew florida 91 red snapper.. not growing those two again unless i make a sauce with them...already determined i will freeze most as i have a bumper.crop of 100s off just four plants each....i already processed my 115 corn plants...lots of good eating there...but id rather have white corn and they were sold out of the type of seed that would grow in the south...the cucumber and hot peppers have taken off but not the bell..my squash...well the vine borers got those in the first two weeks ..so i planted good old green beans. . But somehow about six runner beans got i to the mix .same happened last.fall with cauliflower seeds..i got brussle sprouts seeds mixed in and well thats one crop that no one eats at my house and doesnt.groe in the south no matter.what u do. I found that u really really gotta get seeds bred to grow in the heat down here..had the two bets seasons of my 80 years once i broke down and bought from reputable seed companies not the big box stores
I totally agree with needing to get seeds that are acclimatized to your area. We usually envy our southern friends having such a long growing season, but I guess there really is challenges growing no matter where you live. I first try to start with a good seed company and then if you can save your own seeds (as long as they aren't hybrids) you can actually get them to grow and produce better for your region they will acclimatize. Happy growing and preserving :)
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Thank you so much for getting right to the point of making tomato sauce from frozen tomatoes 🌷
I am glad the video was helpful, thanks for watching!
We love doing this too! It so easy! I usually keep a medium box in my freezer and just keep adding to the box and taking away from the box.
Great idea! Saves searching for through the whole freezer for all the bags.
I just did this method of thawing the frozen tomatoes, and it worked GREAT! Nice and thick sauce without all the water. I had to use a mill after they thawed to get skins and stems off. Thank you for this helpful video!😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
I'm glad you enjoyed the video, this is for sure one of the easiest ways I have done tomato sauce. The mill sounds like a good solution for the seeds, before or after cooking it down?.
This comment is two years old but hopefully you’ll respond! I froze my tomatoes, thawed them in bags as you did. Poured off the water and milled skin and seeds out…. BUT THEN WHAT. Do you follow a specific recipe? I can’t find any recipes that tell you what to do after this point? How much purée to lemon juice now since we didn’t reduce the water content in a pot???
They look great! Great tip with the vinegar!
It makes cleaning the canner a whole lot easier.
Thankyou!! This the first video I have watched to prep for first time with frozen tomatoes and bottling in general! Appreciate the simplicity and thoroughness of your process and video.
I'm so glad it was helpful. This method has really made life easier for me.
This is the best I've ever seen on TH-cam and I am definitely going to be making this recipe for Gifts
Thank you for your knowledge in providing us with your wisdom, blessing to you from my heart
Thank you for your support. I am always happy when I hear our videos are helpful to someone else, happy canning :)
From one homestead to the next. Really grateful 🙏 thanks for sharing
You are very welcome, it has been a game changer for me.
It was pointed out that I didn't give the time that I hot water bath them. I follow the Bernardin Canning book which says to hot water bath them for 40 minutes for 1 Litre jars, 35 minutes for 500ml jars. If you are over 1000 ft above sea level adjust your time accordingly.
This comes at a good time. I’ve been freezing my Roma tomatoes. Still have more to pick but I’m looking forward to trying this! Thank you.
Let me know how it went?
Great idea that I do as well, thanks to you
Thanks for your video!
You are very welcome, I hope it was helpful.
Thank you for the video really injoyed it.
Glad you enjoyed it, it has really simplified my tomato processing.
Couldn't you put all those frozen tomatoes in a large colander and let the water/juice run off (probably even at room temperature), take the skins off, then put them through the blender? That's seems like a better idea then pouring that water off as you go along. Just a thought. Thanks for the video. Really great.
Thank you of that suggestion, I think you would probably get the same result, it just would take longer to defrost them, but if you had the room to leave them all out and drain them I think that would work. Thanks for watching and bringing in a new thought, I really appreciate it.
I am going to try letting them defrost in their bags as I have 16 bags of frozen tomatoes, and then just poke a hole to let the water drain before cooking them.
@@cindykerbrat2976smart!😊
What kind of bags are you using? I've got mine on zip lock bags and I don't want to poke holes in them. (OK, I know, I'm cheap! Lol)
@@slamdunk58 yeah they are in ziploc bags. You don't need to poke a hole, just open a small part to the ziploc and pour the water out. Saves on bags 😊 and the environment.
You peeled the toms after cooking ? I did not see seed removal ? Did the seeds just get ground up in blender ? cores too ?
Sorry for the late reply. Yes seeds went in, in a larger beefsteak I might take out the core before freezing, but not the past tomatoes. I don't find the paste varieties I grow to have large hard cores, so I don't bother prepping them for freezing that way. I peeled some of them as the were defrosting on the stove.
I love how they sound like rocks when she puts them in the pot.
It's so true 😆
Hi. Did you add water to the frozen tomatoes on the stove when defrosting or is all that water from the tomatoes? How long and what temperature when defrosting? Many thanks.
All the water comes out of the tomatoes. I am doing it on a wood cookstove so it's hard for me to tell you exactly what temperature, but I would start on a lower temp until there is some water coming out of the tomatoes and then maybe a medium? as they are cooking. Sorry I couldn't be more help, it's been years since we have had an electric stove.
Thank you , we have many cherry tomatoes coming in before my paste tomatoes and slicers , I was curious if I could freeze the cherry to make homemade sauce with basil ,garlic & home grown sweet onions .
Thank you very much
Mrs josette
Montgomery County, Texas 🙏
Yes, absolutely, if you are canning the finished product later on, don't forget to add a little lemon juice as cherry tomatoes can be a little less acidic, unless of course you pressure can it.
Hello! This is excellent. I have been freezing tomatoes the past couple of weeks and am relieved to see this process. What is the temperature that you used to defrost them and rid of all the water? Warm? Thank you!
I apologize I don't know the exact temperature, at one point they were boiling, but you would want to start them just on warm until you get some liquid in the bottom of the pot so they don't burn, as I poured it off I always left some so they wouldn't burn. Hope this helps, if you have any more questions I would be glad to answer them the best I can. Happy canning :)
Unfortunately don't live in a climate or have the space to grow my own veggies. However have been buying and freezing a ton of tomatoes when they go on sale or are placed in the 50% off rack when deemed overripe.
Gonna give this a shot, probably have enough for at least 2 1l mason jars. Thanks!
Wonderful! Growing up we lived in the city so my mom would buy produce, as she could and preserve it, she was frugal that way. Now with food costs rising it is even more important to take the opportunities that come our way. I can't believe the rise in spaghetti sauce etc. Way to go!
Thanks for sharing x
You’re welcome 😊 thanks for watching.
Thanks for sharing 💜
You’re very welcome 😊 Thanks for watching, I’m glad you enjoyed the video.
Looks like a very cool method!
It works so well for our busy lifestyle, sometimes you just can't get to canning them as they ripen. It also works really well if you only get a few ripe at a time, it allows you to collect them over time and do them all at once.
Warm jars, warm sauce?
OR hot jars, hot sauce before putting into the canner?
As long as the temperature of the jars isn't too far from the temperature of the sauce you should be fine. You just don't want hot sauce going into cold jars or they might crack, even warm jars hot sauce is probably fine from my experience you don't want the jars super hot either or the sauce will sizzle when it hits the jar, just good and warm should be fine.
Blend skin and all whole tomatoes in a blender, it purees up and nice thick sauce, heat on stove then can.....
Do you use the extracted water in any way, say for watering plants or drinking for nutrition?
I was thinking the same thing. Out to the garden with that. Sort of variation on “grey water”….pink water!
I thawed mine IN the plastic bags, sat inside a tote. Then drained all the water off,and remived the skins (super easy off) before i put them in pot to cook down. OR reverse blanch. Dunk the frozen tomatoes in warm water for about 15/20 seconds and the flesh will pop right out of the skins when you squeeze them (like milking a cow) then you can thaw and drain water off. But either way keeps you from Grabbing hot tomatoes from pan to peel.
I agree way better than handling hot tomatoes. I have been thinking about trying salsa with frozen tomatoes. Defrosting in bags, draining a bit and possibly roasting haven't figured it all out yet but froze some for the purpose of trying. If I do make a decent product I will try to make a video.
Im trying this today- few questions:
Are you putting cooled tomatoes into hot jars?
How much water do you keep pouring off? It sure is alot!
Thanks or watching. The tomatoes are warm going into warm jars from defrosting in the pots, warm or hot, just as long as you match the temperature of your jars to the temperature of your sauce. As for the water coming out of the tomatoes, it is a lot but I actually poured off too much the first time and when I blended it was too thick, so pour it off but reserve some just in case. It is basically to the thickness you desire. Don't forget to hot water bath for 40 minutes for 1 L jars and 35 minutes for 500 ml jars. If you are above 1000 ft add 5 minutes to each of those times. If I haven't answered your question properly please let me know.
Did you cook the tomato sauce before adding to the jars?also how long did you water bath them for plz?i like your method
The tomatoes were kind of cooking while they were defrosting and I was pouring off the water, but I don't believe I cooked them after they were blended, the sauce would have been hot going into the jars though. Then I follow the prescribed time for hot water bathing them which is, 40 minutes for 1 litre jars, 35 minutes for 500ml jars at 1000' elevation, please check your elevation and add time accordingly, if you are over 1000' above sea level. There are several tools to check here is one www.freemaptools.com/elevation-finder.htm#google_vignette
@@HiddenBlessingsHomestead wonderful..thanks again for your help
I didn’t know you could freeze them first…awesome now I know I can do this with the rest of the Romas in the garden, thank you 😊
You are very welcome! Hopefully this makes your canning season easier.
I love this method. Mostly because I don't have to heat up the house during the hottest part of the year, and I'm able to can the tomatoes when it's cold and snowy out.
Yes and one of my favourite reasons as well is, I don't have to can small batches, instead I can save it and do it all at once. Thanks for watching, happy harvesting!
Have you ever used open kettle method for canning tomatoes?
No I personally haven’t.
I want to do 1/2 pints for my tomato sauce. Would 1/2 T of lemon juice work?
Yes 1/2 Tbsp per half pint should be fine or you could use 1/8 tsp. citric acid. Don't forget that since there isn't a tested time for half pints you need to hot water bath them for the same time as pints, which is 35 minutes (add 5 minutes onto that for altitudes above 1000 ft above sea level). Happy canning 😊
Is the flavor of the tomato diminished at all by freezing vs. canning with fresh tomatoes?
I'm not sure I have noticed any difference, but now that you mentioned it, maybe I will have to try both ways in the future to find out.
thanks
You are very welcome, happy canning 😊
Hi...can you can the frozen tomatoes after making sauce?thx
Yes we canned this sauce in the video, 40 minutes for 1 litre jars, 35 minutes for 500ml jars at 1000' elevation, over that you have to adjust the time. You can also freeze the sauce if you like.
@@HiddenBlessingsHomestead thank you
@@ritabb9692 You are very welcome, happy canning!
@@HiddenBlessingsHomestead thank you
Would a mill work instead of taking peels off in the pot? And an imersion blender instead of putting it into rhe blender? So, you dont add seasoning to the sauce at all? Im just wongering if i want to season mine, if slow cookers would be better than simmering in a pot? Im fairly new to canning and definitely new to spaghetti sauce making. I have 2 freezers filled with tomatoes that gotta go, lol. I want to add our garden onion, peppers, and garlic we grew. I noticed you didnt thicken wirh paste either. Must be bexause you took out all that excess water?
Yes a food mill would work to take the peels off and you could use an immersion blender instead of putting it in the blender. Slow cooker would likely be fine. If you add other vegetables just remember to pressure cook it or freeze it, as water bath canning is not safe for low acid foods. This might be a recipe that will interest you nchfp.uga.edu/how/can_03/spaghetti_sauce.html. Happy canning :)
So to be clear, you didn't cooked the sauce at all? Right? Thanks. Great video
I'm glad you enjoyed the video. I will do my best to clarify and answer your question. So as I sure you saw I did have the tomatoes heating up on the stove to defrost and as they were defrosting the water was coming out of them, (I could have just let them sit to defrost and the water still would have come out of them just slower then with heating them up). Once they were fully defrosted and a lot of the water had come out of them, I switched to the blender. Blended them up and then the sauce went straight into the canning jars and I hot water bath them; but at this point you could have just frozen the sauce as well if you didn't want to can it. I hope I understood your question correctly and gave you the answer you were looking for. If I didn't let me know and I will try to answer it better. Thanks for watching!
@@HiddenBlessingsHomestead Thanks. That's cleared things up. Great video. My tomatoes are on the ripen. Let the canning begin!
@@slamdunk58 Happy Canning!
Wiping down with vinegar! Brilliant!
Can I use vinegar instead of lemon juice. Got kilos of tomatoes to can but no lemon juice.
Hope this is still in time to help.
"Acidification:
To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice, 4 tablespoons of 5 percent vinegar, or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice, 2 tablespoons of 5 percent vinegar, or ¼ teaspoon of citric acid. Add sugar to offset acidic taste, if desired." - Pen state extension
extension.psu.edu/lets-preserve-tomatoes#:~:text=for%205%20minutes.-,Add%20bottled%20lemon%20juice%2C%20vinegar%2C%20or%20citric%20acid%20to%20jars,Adjust%20lids%20and%20process.
How do you get all the tomato seeds out?
I left the seeds in and blended them, but if you don't want the seeds in your sauce (as some people say they give off a flavour) then you can use a strainer meant for applesauce or spaghetti sauce to take out the skin and the seeds. I use a Roma strainer (pretty much the same as a Victorio strainer) but you can just use a normal sauce strainer that you can get at most stores.
what kind of canner are you using I've never seen one like that?
This is my Amish Canner I got it from Living waters store in Elmira Ontario, you can order it from there online, they are really great to deal with. Don't buy one on Amazon so much more money. I checked their website and this is the one, if you are interested shoplw.ca/product/canner-ss-50-quart/?CAWELAID=120472070000011945&gad_source=1&gbraid=0AAAAApOPWBQ_tw-_o8ttzwz8oQOFm7Ldt&gclid=CjwKCAjwl6-3BhBWEiwApN6_krMaZfBkaghEKGTQXGE32WyJTcQzXTreXBfyKZmcIbE75J8iLnUO0BoCmE8QAvD_BwE
I also noticed Bed bath and beyond has one made by Vevor (they are selling it cheaper than Vevor is) it is cheaper but I can't vouch for how good it is but it looks good www.bedbathandbeyond.ca/Home-Garden/VEVOR-Water-Bath-Canner-15-Quart-Stove-Top-Canner-Pot-Boiling-Water-Canners-with-2-Canning-Racks-15Qt/37417817/product.html?option=74171679&track=pspla&cid=325038&network=x&matchtype=&keyword=&targetid=&gad_source=1&gbraid=0AAAAAD_EGx8ADu5bjWpbl_LHgqMSURwUs&gclid=CjwKCAjwl6-3BhBWEiwApN6_knLclqrGRDIZc9qjt9p2nxQ4FuibgvfGZCe0FxdjkNASfylKjtBvyBoCVIsQAvD_BwE
Just thought I would mention the one at Bed Bath and Beyond is on sale right now 62.90 off the price, which makes it only $188.71, and Bed Bath and Beyond is pretty good with free shipping and returning things, so if you aren't happy I think they would return it, just a thought.
If we don’t have a canner, would it work to put the sauce in jars and then freeze again until it’s ready to use?
If you fill glass jars too full and place them in the freezer, they can expand and crack, but their are freezer safe containers, or just be careful not to make them too full. You don't need a special canning pot to can in, any pot that is large enough to fit your jars and have 2" of water above the jars, would work, but you do need to put the jars on something inside, so the water can boil around them without rocking them too much, their are lots of options that you probably have in your house already, check out this link www.healthycanning.com/improvised-canning-rack-bottom-trivet . Hope this helps
What type of canner are you using?
In Ontario we get them here www.lwcb.shop/product/canner-ss-50-quart/, but you can get it at Leman's too, www.lehmans.com/product/amish-made-stovetop-water-bath-canner/ Don't bother with Amazon unless you see it around $279.99 Canadian or $249 US. I love mine, there is another version, my friend tried both and likes this one best. Hope that helps.
Great ideas and by the way you are very pretty!
where do we put the jars ??in the freezer or at room temperature
If you can them like I did, then store them at room temperature. If you plan on freezing instead of canning then please remember to only fill your jars part way to leave room for expansion when the liquids freeze.
Maybe you said it, but what size were your jars? I ended up cooking down too far and ended up with juice. Is it still the same method for canning(salt, lemon juice water bath)?
I was using 1 litre jars. If you ended up with juice you just cook it down longer to get sauce, when I don't have as much time, to boil it all the way down to sauce, I make juice or soup. Yes it is the same amounts with either one, and the processing time is the same. The salt is optional but the lemon juice or citric acid is necessary for acidity, you can also add some dried herbs if you want. For a 1 litre jar it's 2 Tbsp. of lemon juice or 1/2 tsp of citric acid, and optionally you can add up to 2 - 3 tsp. of dried herbs and since the salt is optional it is to taste, in the Bernardin book they suggest 1 tsp. of salt. Hope this helps and happy canning
How do you remove the seeds? I should say what are using to process them with.
I didn't bother just blended them up, but if you wanted to remove the seeds, you could use a strainer like a Roma or Victoria strainer. I have a video that shows how I do sauce with it. th-cam.com/video/26MgZgYfQi4/w-d-xo.htmlsi=Kv6mey0y31dnyRti
@@HiddenBlessingsHomestead outstanding! Thank you!
@@cornbread2u2 You are very welcome
How long did you water bath them for?
I follow the Bernardin Canning book which says to hot water bath them for 40 minutes for 1 Litre jars, 35 minutes for 500ml jars. If you are over 1000 ft above sea level adjust your time accordingly.
citric acid and lemon juice or just 1 of them is fine?
Just one or the other, whichever you have or prefer.
Do you rinse the tomatoes before you freeze them? I arrested seeds from my tomatoes then bagged them and froze them. They are not whole. Any tricks to processing them to get the skins out of the finished product? Did you sterilize your jars? Did you use a pressure cooker to heat your jars? Why'd you leave the rings off the jars?
Yes I wash the tomatoes before freezing them. Great idea saving seeds from them first. Remember when saving seeds, to save from the best, and earliest if you want earlier tomatoes. The skins should come off pretty easily the they are heating in the pot, if not you can use a strainer like Roma or something like that, or blend them if you are making sauce. I do not sterilize my jars for anything I am canning for over 10 minutes, they no longer say you need to, also they no longer say to heat your jar lids, and I quote:
"(If processing time is less than 10 minutes, sterilize the jar before filling.) The sealing compound used for our home canning lids performs equally well at room temperature as it does pre-heated in simmering water (180ºF). Simply wash lids in hot, soapy water, dry and set aside until needed.- Because You Can: Frequently Asked Questions - Bernardin"
Ball says similar: ". Preheat your Ball® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling (see tip at bottom)."
I tend to heat my jars either in hot water or in the oven on very low, they just need to be warm, to keep them from cracking as you poor in the hot ingredients. I remove or at least loosen the jar lids now, I never used to. Thanks for watching and happy canning!!
Question… what if you defrosted them in a colander and let the water drain before cooking?
I think that should work, you would want to still cook them a little I think to get rid of the raw flavour but it wouldn’t require the normal long cooking required to boil off all that water. Let me know how it goes, I love to learn new methods
I LOVE how you used frozen tomatoes but just thought, after reading through comments, you should actually make another video, same content but with more clarity
.
I am not new to canning but had to go back quite a few times to see what you did. So you had a fire under the ones defrostin but never actually cooked the pot of sauce? What temp were they when you packed the jars? Thanks.
It's been a few years and I probably should reshoot it sometime. Yes the fire was under the ones defrosting, and I didn't cook the sauce just blended and put it in the jars and then canned them hot water bath. I apologize I really am not sure what temp the tomato sauce was when I put it in the jars. My focus at the time was the ease of freezing them and then not having to boil down the sauce before canning.
I’m betting that sauce tastes more like fresh tomatoes than stove reduced sauce does. Am I right about this?
I’m asking because two years ago I had a bumper crop and most of them are still in the bottom of my deep freeze!
I am sorry I am not really sure as it has been a few years, and to be fair I would have to do it both ways and taste test. Maybe I will have to do that in the future.
What tomato are you using?
The paste tomatoes we use are Bailor paste and Napoli paste, but we also throw in some of our other heirloom tomatoes as well.
Do you strain the sauce to get rid of the seeds/skins?
I didn't I just blended it all, I am lazy lol, but you definitely could
I do the straining, because I want the skins & seeds to dehydrate. Then I grind it into tomato powder for thickening & making "just the right amount" of tomato paste. I just dont like to waste anything if I can avoid it. I also use the water that comes with them defrosting to water my houseplants. Good luck. 🙏
How long did you water bath them? I didn't hear you say?
Thank you so much for bringing that to my attention, I follow the Bernardin Canning book which says to hot water bath them for 40 minutes for 1 Litre jars, don't forget to get the water to a roiling boil before starting your timer. If you are doing 500ml jars it's 30 minutes. Don't forget to check your altitude if you are over 1000 ft above sea level then add time accordingly. Happy canning :)
@@HiddenBlessingsHomestead Thank you for responding. I have done sauce and juice before and did in quarts and for 40 minutes. I just wanted to make sure. I could hear your video well, but the picture was blurry. Your sauce looked delicious though! Thanks again.
@@pennyhibbard250 I watched the video to check and see where it might be blurry other than there a few times it is out of focus for a little bit as it refocuses but other than that and maybe when I sped up the video? Can I ask how large a screen you were watching it on?
@@HiddenBlessingsHomestead It was just on my phone screen. I might watch it again, just to see. My phone has acted up lately, so that could have been the problem. Thanks for checking it out!
@@pennyhibbard250Is it possible that the quality was set low when you watched it? Hope you have a wonderful day!
What if you don’t want the seeds? What then?
No problem at all just run them through a tomato strainer instead of the blender.
I wonder, wouldn't it be better to remove the skins after you heated them? Doesn't the skin give a lot of taste and aroma to your sauce? Or am I completely mistaken?
I think I have done it both ways. You might want to try it both ways and see what you like better. Thanks for watching, we appreciate your support :)
Looks like 10 after when you were done tee hee
You are very observant lol
Sorry, but at 6:47, is there a bug crawling across the top right jar? Hmm! Interesting. Were you canning outside?
No it was not outside, they are immersed in water ready to start the canning process, not sure what you saw, but obviously you are very observant to notice something like that.
@@HiddenBlessingsHomestead It doesn't matter even if it was. Lol It won't be alive for long. Teehee. You look to be using one of those big water bath canners. I have only seen them used outside on a camp stove. You using this inside is interesting. Are you using a gas stove then? I would think with a large canner like that, it be heavy, so I am guessing it couldn't be used on a glass cook top. Would you agree? What are your thoughts? Thanks so much for your time and the reply! Have a fantastic day!
@@jenniferpepler5843 I was using it on my wood cookstove in our house. This year I am using it on our propane stove which has one of those long centre burners which is working nicely. I agree it would likely be a bit heavy for a regular stove, although I don't have any experience to go by, we have always just canned on the wood cookstove or propane stove. I love having it because I can do all my jars at once, like today I was canning applesauce and had 11 1/2 quarts, I would have had to do two batches but this way I only had to do one batch and I cleaned up while it was canning and then it was done. I got mine from living waters Mennonite store in Ontario www.lwcb.shop/product/canner-ss-50-quart/,
but you can get them at Leman's www.lehmans.com/product/amish-made-stovetop-water-bath-canner
Don't bother paying anything over 300 for it.
@@HiddenBlessingsHomestead Thank you so very much for the advice and link to purchase!!!!!! The ones I seen were ridiculously priced. Wasn't going to happen! However, I feel $300 is reasonable! So thanks again, I really appreciate your time!
@@jenniferpepler5843 Of course, that is what we are here for, to help each other as much as we can. I had to learn many things on my own, if I can help someone else, then I am happy 😊
The sauce is so acidic why didn’t you cook any of it down?
Removing the skins reduces some of the acidity, if you wanted to reduce more you can remove the seeds with a strainer. We canned them for 40 minutes as we showed in the video, so they did get cooked, but so far I haven't seen anywhere that cooking the tomatoes down reduces acidity, and since we are canning them, we do need acidity to make them safe.
@@HiddenBlessingsHomestead strange. I’ve always had to cook down sauce to get rid of that major acid taste. Per Italian mother in law. Just never seen it done this way so immediate.
SEEDS
this is sick
you eat like this my God
madness
If you want to insult me that's fine, but please don't take my Lord's name in vain.
Don't let these fools bother you. Some of these aren't actually even people, they're "bots" who try to control the masses and scare them away from being self sufficient. I can exactly the way you do! I know EXACTLY what is in my food and my family prefers this healthier way. Those of us who know, KNOW. I appreciate you ❤ @HiddenBlessingsHomestead
Great video. You are awesome 👍❤️
I'm so glad you enjoyed it! Happy canning :)
Thats a lot of tomatoes...i live in the south..its next to IMPOSSIBLE to get indeterminate tomatoes to set more than two tomatoes...this year i have already eatten more than i have grown the last five years with determinant..tho im not liking the texture. Its soft and mushy..taste is bland too.i grew florida 91 red snapper.. not growing those two again unless i make a sauce with them...already determined i will freeze most as i have a bumper.crop of 100s off just four plants each....i already processed my 115 corn plants...lots of good eating there...but id rather have white corn and they were sold out of the type of seed that would grow in the south...the cucumber and hot peppers have taken off but not the bell..my squash...well the vine borers got those in the first two weeks ..so i planted good old green beans.
.
But somehow about six runner beans got i to the mix
.same happened last.fall with cauliflower seeds..i got brussle sprouts seeds mixed in and well thats one crop that no one eats at my house and doesnt.groe in the south no matter.what u do.
I found that u really really gotta get seeds bred to grow in the heat down here..had the two bets seasons of my 80 years once i broke down and bought from reputable seed companies not the big box stores
I totally agree with needing to get seeds that are acclimatized to your area. We usually envy our southern friends having such a long growing season, but I guess there really is challenges growing no matter where you live. I first try to start with a good seed company and then if you can save your own seeds (as long as they aren't hybrids) you can actually get them to grow and produce better for your region they will acclimatize. Happy growing and preserving :)