Canning Thick, Rich Pasta Sauce, Crushed Tomatoes & Cheater Tomato Soup
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- Learn how to MAKE and CAN your very own Spaghetti Sauce and Crushed Tomatoes! This is so simple and no tomato skin peeling necessary! Plus, a bonus recipe for "Cheater" Tomato Soup. Quick, easy and delicious!
Giveaway drawing at 08:50:24
@kenkrommenacker8649
Clemson directions for canning onions: www.clemson.ed....
xoxo,
Carter
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned:
Ball Complete Book of Home Preserving: amzn.to/3bV0Hd3 My first and most used canning book.
Grow Lights: amzn.to/3Psm1nZ I’ve been using these for years. I have 4 sets of them and have never had a problem.
I’m a newbie here who doesn’t have crops to can but anticipate starting canning and an indoor garden soon. I appreciate you responding to your subscribers as much as you can, it means a lot. Thanks for the info.
Welcome, Sheryl! When I started canning, I didn't even have a pot of basil on my windowsill. It is totally good to can produce from the grocery store, the farmer's market or a a neighbor. Your indoor garden will be such a blessing. I try to grow lettuce and other leafy greens year-round inside. I'm so glad to have you here.
I’m canning my first tomatoes today. I had researched Ball and Amish recipes but I wanted to watch your video to bolster my confidence. I like your idea of making more of a “crushed tomato” than all one “spaghetti” sauce so that’s what I’m doing too. And I love the use of the tomato water for make soup, such a smart use of something that might be thrown out…. Thank you, as always, Carter. Many blessings to you and David.
Frank, you're a rockstar! You're going to love having tomatoes on the shelf. Just no comparison to commercially canned tomatoes. Enjoy!
@@growandpreserve Thank you, Carter, for bolstering my confidence. You have my sincere appreciation and respect.
I'm very thankful to you for your common sense approach to recipes and canning! Also I love your actual recipes so far. Thank you!!!!
Thanks, Michelle! I'm so very glad you're here!
You are my new favorite TH-camr. I love watching your videos. Just ordered canning lids from your link on this video. I'm still working on getting my diced potatoes to look like yours 😊. Thank you Carter for your step by step videos
Thank you, Sandy! I'm so glad you're here!
You crack me up on how real you are about canning, husband, guys being guys and you just keep going,, really enjoy your videos
Thanks, Connie!
Great video. Love the bloopers. I have tomatoes under the lights right now. I hope I get enough of a harvest to can them this year. The sun fried Last years crop.
Your salad grow room changed how we are gardening this year. Because we can have lettuce all year now we can concentrate on just our favorites in the garden. I don't have to grow the greens I don't like just bc it's all that grows in the summer heat here. Yay! Thank you Carter.
Deauxneal, I am so happy the salad grow room is adding value for you! Last year was so brutal on tomatoes (and us!), wasn't it? My paste tomatoes did ok because they had shade in the afternoon, but the slicers and several of the cherry tomatoes got destroyed. I am hoping for better this year! I started my tomatoes yesterday. I'll start a second round of paste tomatoes in a couple weeks. Hoping for the best! Thank you so much for being here.
Heya Carter! Great video! I can totally relate to this video. My canning projects are focusing around fruit, tomatillos and some meat. But I do have around 10 lbs left of tomatoes. I also realized that we don't use nearly the tomato sauce, so I have around 2 years worth. I can all the 'juice' from the tomatoes 🍅 as a liquid for flavoring rice or to add to soups. Again thanks for all the tips! Congratulations Ken! And David and his buddy weren't too loud, lol.
Take good care!
Your canning projects sound yummy! Good thoughts on uses for the leftover tomato juices! Thanks for being here, Shannon!
Wow, Thank you David and Carter that was a surprise, I am building a grow shelf or shelves right now and can use them, Thank you.
Excellent! Perfect timing then. Please email me your address at carter@growandpreserve.com so I can get your grow lights off to you! So exciting! Thanks for being here!
Loved your various methods! I also love my Presto electric canner, too. You may have already addressed this, but when you put your tomato sauce jars into it the first round you mentioned the weight was on as you started - thinking you need to wait until it has steamed for 10 min and it beeps to let you know. Just an important step you probably already know 😊
I'm glad to see you use tomato paste for the juice. I bought a #10 can of paste and recanned what i didn't use at the time. I don't like using starchy thickener like clear jel. Ive been buying boxes of tomatoes feom the Amish store but will have some on my plants that will need pulled when the weather goes south. I deseed my tomatoes bc i was told blending the seeds could make the sauce bitter. I don't have a vitamix blender & stick blender isn't enough. Thanks so much for doing this video!
Many Blessings from Deborah in West Virginia!
So glad you have a good resource for some good tomatoes! Interesting about the seeds. I haven't had an issue with them yet. Who knows? You know, in all the years I've been canning, I have never used ClearJel. Modified food starch is one of the many things I try to avoid in processed food. I don't want to add it to home canned food.
Congrats Ken! :)
Great video Carter. I canned up all my frozen tomatoes about a month ago. I canned the tomato juice. This year 's tomatoes will be tomato soup like you did, such a great idea! ♥
You were way ahead of me on canning tomatoes. How will you use the tomato juice you canned, Vicki?
@@growandpreserve Carter, If we don't drink it up, I'll use it in the rice cooker instead of water for a little flavor.
Thank you for answering my ? I was just wondering if it could be roasted and then caned or just vacuum sealed
Goodness, made my mouth water! Thank you for sharing. I was really glad to see someone use the new canner. I purchased one and am looking forward to using it. Thanks again!
You will love the Presto Electric Canner. It's always my first choice these days.
I love to dehydrate the skins. Crush them in a blender when they’re dry and use them to add flavor and thicken soups or anything with a tomato base.
Agreed! I do a better job of making them than I do of using them! I must work on that. Thanks for the reminder, S!
Bonus tomato soup smart. I will definitely can my marinara sauce, and I will do fire roasted Mexican style sauce, and Italian tomoatoe puree. Thanks for teaching me everything.
You are going to be so well stocked!
I like your idea of roasting the onions to sweeten. A balsamic oil would probably be good to drizzle over too for added flavor.
Indeed! Anything with balsamic is amazing!
Carter wish I was there to help you. Amazing amount of jars canned and they do look beautiful. Now think of all the recipes you can make in a flash. Good video.
Thanks, Donna! I could have used your help! I am so happy to finally get my tomato products on the shelf! Always happy to see you!
Congrats to the 🏆 Ken!
I can the tomato water as it's own product and it's the first tomato product we use up.
My family ate all my dry canned potatoes so I been canning 34 qts of more potatoes tomorrow project is my tomatoes thank you so so very much in being my great teacher.
Wonderful! Love that, Gwenie! It's about time for me to get all those tomatoes out of my freezer as well. Thanks for the reminder!
Thank you for another great video. All the the tomato products you canned look so delicious. Canned tomatoes are one product that I hope I never have to live without. I use them in so many things I cook.
Do you have an instagram for your channel? It would be fun to be able to tag you in photos of things we’ve canned or done that were inspired by you. But I totally understand that is just more work, ha ha..
I would love to see what you're doing! My daughter set up Instagram for me, but I'm not very good at using it yet! 🙃 I sound like I'm 100, don't I?? Please tag me, and I will figure it out!
I really enjoyed I need to can more sauce
Thanks, Eva! We always need more sauce. Good to have you here!
Oh my goodness! 😂 when you were adding the salt and sugar to the tomatoes in the roasting pan, I was very worried and kept saying "add the lemon juice, Carter. Don't forget the lemon juice!" Only to see you add it to the jars. As if you need advice from an absolute amateur! 😂
Funny! Now I'm going to hear you in my head every time! 😂Thanks so much for being here, Erika! I love that you were in the moment with me!
Thank you for this recipe. Congratulations the winner.
My pleasure, cocobrwngl! Thank you for being here!
I stumbled onto your channel while searching for tomato jam recipe videos, and I love your videos! So glad I found you! BTW, tomato jam is amazing. Asian plum sauce is next. Please keep making videos!
Welcome, Rachel! So glad to have you here. Glad you liked the tomato jam. Let me know what you think of the plum sauce!
Looks wonderful Carter! Great tutorial 😁👍🏻
Thanks, Pam!
With preserving just about everything we grow (can, freeze dry, freeze) I look for ways to minimize work. Best investment I've ever made was electric tomato strainer - freeze tomatoes as you do, but merely dump the thawed tomatoes into the strainer with coarse screen, turn on the motor and Voila! tomato puree w/o seeds and skins. Dump into the Instant Pot Aura Pro slow cooker then jar it up and into the electric pressure canner. The three appliances make short work of canning lots of tomatoes...I don't have to slip skins nor use my boat motor into the sauce.
Oh no! I feel another kitchen appliance seeking space in my kitchen! Is there a brand you recommend, tulip?
@@growandpreserve Weston Deluxe Electric food mill!
Love this video
Thanks, Connie!
Brilliant use of tomato juice.
Well, thank you! It was quite tasty! Thanks for being here, Amy!
Nice informational video.
Thank you, Lisa!
Carter, you crack me up!!! Love the video. Love all your videos.
Thanks so much!
Thank you, ArkansasSquaw! Always happy to see you here!
I love your videos! Thank you for sharing.
Charlene, thank you so much for being here!
Very helpful, thanks!
Thank you, Barbara!
What a beautiful bounty of tomato products for your shelf! If you have time in a future video, could you share your spice organization I think I saw in a cabinet? I love the size of the containers & also the way you can easily find them by turning. Thanks!
Thank you, Terry! It was a process coming up with a system for the super shallow cabinet that was both pretty enough to be on display and functional for easy access. These are the jars I use: amzn.to/46mivoD. This is the turntable that fit: amzn.to/3XjSGBA. Both of these have held up perfectly to daily use for 2 years. I've been very happy with how functional it is. I'm not thrilled with the labels, so I won't include the link for those. Hope that helps!
@@growandpreserve thank you so much sweet friend! I will be getting both! 🌷
I believe I’m ready for canning tomatoes product thus summer!!! But mainly salsa… I would like to try tomato soup!! One of my sons only eats tomato soup soup …. So thank for sharing today!!!
Hooray! We'll be canning both of those together! Happy to have you here, Karrie!
@@growandpreserve thank you !!!
Way to go
Hello Carter! I’m really enjoying your channel but I’m feeling confused. I want to Pioneer can and regular can. Please suggest to me as to what type of canner I should buy. I noticed that you used two different types. Help me out a little because I’m so excited to start canning again. My granddaughters are waiting for instructions as well. Thank You!
Hey, Alma! You want to do both pressure canning and water bath canning. Am I reading that right? If that's the case, you only really need a pressure canner, either electric or stovetop is just fine. A water bath canner is nothing more than a pot with a rack or something on the bottom to keep the jars elevated and a lid. So, a large stock pot can be used as a water bath canner. Also, a pressure canner can be used as a water bath canner if you just treat it like a pot with a rack and lid. No need to latch down the lid and add the jiggler. Does that make sense? I have a quick demonstration of a homemade water bath canner in this video: th-cam.com/video/t70FmC2zlSg/w-d-xo.html. I hope I've answered your question. If not, please let me know. I'm excited for you to start canning again too!
You may not like doing it thisway. I found this past year I leave my tomatoes fall out put them in the blunder skin and all. It. It makes tomatoes go much further and you have more nutrients with leaving the skin I made spaghetti sauce and chili bass this year doing that
That sounds good to me, Greta! Chili base sounds yummy too. Thanks for being here, Greta!
Did you blanch and cut tomatoes before putting them in the freezer?
I enjoy your channel it is very informative
The only thing I do to them is cut out the core and any imperfections I see. Not having to do the blanching part is a huge benefit to freezing them this way. So glad to have you here, Paula!
Do you want to save a step if your roasting whole cloves of garlic? You don't need to peel them this is a chef trick I learnt many years ago when I did my chef training. If your roasting them in foil and alittle oil leave the skins on. Once roasted they push out of the skins really easily. Just push on what would of been the root end. It comes out like a caramelised garlic paste.
How nice to have another chef in the audience! I love the tips. Keep them coming!
@@growandpreserve I'm new to pressure canning being in the UK it's not very common here. But did my training and worked in restaurants on and off for 30 years. If you make something and I see something I can give you a tip I will surely give them.
@@samstevens7888 Thank you, Sam!
Is your Colander a 5 qt? I want to get a heftier stainless steel Colander. I like the style you are using. Even if I could get an 8 qt, that would be super.
I think so. It's by cuisinart, and I love it. Although it was a gift from my son, I believe this is it. amzn.to/3oPjlJG Unfortunately, it looks like it's not currently in stock.
@@growandpreserve Thank you!
I e always heard not to use bottled lemon juice, is yours a different kind?
The standard in canning is bottled lemon juice because the acidity is constant, where you may find that some lemons are not as acidic as others. Most, but definitely not all, recipes will be written for bottled or store-bought versions of lemon juice, lime juice, citric acid or vinegar.
Is this your Trifecta sauce?! I think the lemon juice in PC recipes is to preserve the color of the tomatoes and has nothing to do with safety, but I could be wrong
It's similar to my Trifecta Sauce. I use oven roasted tomatoes, onions and garlic, blend a decent amount (but still a bit chunky).
What kind of Salt in your tomatoes
Any non-iodized salt is fine.
Do you ever use basil or other seasoning
I do if I'm canning something for a specific use. I use tomatoes in different types of food that may or may not work well with a certain herb profile, so often I prefer them plain for flexibility.
I cannot find where you stated whether you were pressure canning in the electric canner or water bath processing. I heard and saw on transcript 35 minutes. I have only pressure canned in my Nesco electric canner.
So sorry, Tina! It's a pressure canning recipe because of all the onions and garlic.
Is it possible to pressure can the marinara sauce with ingredients, plus a few more spices, you used for your tomato sauce and adding EVOO? My recipe contains olive oil. I really like your video post, learning so much from you about pressure canning. You are a lovely lady and really like your kitchen. Getting close to gutting my kitchen for a remodel. Until your next post. God Bless.
I looked lol
I am a newbie here, which with no garden, in an apartment and i want to learn to canning foods at age 69 and 70 in December. do you have water bath stuff or can you cann everything? I got an new Denali canner 23 quarts. What do you suggest i do first?
Welcome, kitkat! How exciting to be learning something new! I have plenty of both water bath and pressure canning videos. The easiest thing to can, in my opinion, is raw pack stew meat. Next is raw pack chicken. They’re not really Wow products, but they are extremely useful and versatile. Both are pressure canning recipes. If you’d rather start with water bath canning, pickled hot peppers or barbecue sauce are great for starters. As soon as you’re comfortable with the the basics, turn your focus to whatever will be most useful to you in your pantry. I discuss a bit about how I got to the right mix of foods for me in my Nov 2022 pantry tour. I am always happy to answer any questions or help you trouble shoot. So glad to be with you on this journey, kitkat!
Onions have a ph of 5.3-5.8 and garlic has a ph of 5.8. What I find interesting is that in the information that you put down in the description garlic has not been officially tested for canning. I don't know about everyone but something tells me that the vast majority of people around the world use garlic. A lot of it. So why has it not been tested?
It’s really hard to say “officially” why some things have been tested and others have not. Don’t hold your breath waiting for more things to be tested! 🙄
How do you can squash
Honestly, I don't like my squash squishy, so I lean toward pickling summer squash and zucchini. There are plenty of folks who pressure can it, even though it's one of those things "you're not supposed to do". Wish I could be more helpful. Welcome to the channel, Sara Ann!
You really look great in black,sweetie
Thanks, Susan!