Homestead Series How To Can Tomato Sauce

[srode1977]

I had no idea it was that easy to make tomato sauce. I've been searching for a way to do this for a long time. I love your videos

[MusicforMe123]

How long will this last?

[HomesteadAcres]

@MusicforMe123 It lasts over a year. I've had jars that were a few years old and were just fine.

[MusicforMe123]

@HomesteadAcres Thanks, I got 4 jars sitting in the cubbard, but I think they will be gone by the end of the month.

[gfeck1]

Sometimes the acidic things that get canned can leak (damaged, failed seal) if the ring is off and it fails the contents leak and you have a mess. If you have rings on and the seal fails, the jar could break from pressure. Then you have a real mess and no jar. you decide.

[gfeck1]

It is totally okay to take rings off. If you do, be sure to store them so nothing can snag the edges. If you feel that you have to have the rings on, then take rings off after processing in the water bath/pressure cooker and dry all edges really well and allow them to air dry for a bit as well. When everything is dry you can add the rings back again for storage.

[AngelikavonDeutschla]

Why do yo take the rings off? We leave them on.

[AngelikavonDeutschla]

How come we have not heard from you for a while?is you and your family is okay?

[OntarioPreppers]

Hi There,

I love all of your videos so far and can't wait to see more! How many quarts can you get out of a bushel of tomatoes?

Thanks :)

[MelissaRae1975]

I love this video thank yo for what you are doing! I have a question I have never done this before.

1.) At the end of the vid you say to let sit on counter for 24 hours and then put them away.  What do we do with them? Frig, Freezer, pantry? and how long will it keep?

2.) Do we or can we add salt or any other seasonings to it during this time? or do we do that at time of cooking the sauce.

[derekHSmith]

Those are heavy-bodied shipping tomatoes. Use Bradleys, they taste way better and are juicier, but they aren't shipping tomatoes, so you can't get them in the super-market, only locally grown.

[tara37830]

y lemon juice?

[oskana00]

I know lemon juice prevents botulism but does it affect the flavor.

[getsmartnow2011]

Never canned before, so if you cooked the sauce, then why do you have to put them in a pressure cooker? Seems to me that the hot sauce would seal the lid. Is there a reason why you need to P.C. it?

[bluecoyote9]

@getsmartnow2011

thats not a pressure cooker its a steam canner.

[GardenDavesProjects]

Hi, cool video, thanks. I just have one question regarding the lid of the jar. Does it have to be that particular type you used? It looked very thin to me. I'm just wondering if I can re-use jars I save from the supermarket, which have the larger lids which cover a slightly larger area down the side of the rim. Also these jars wouldn't have the round thing you twisted the lids with.

I hope my question makes sence hahaha. Thanks again

[HomesteadAcres]

@GardenDavesProjects You need to use normal canning jars and lids. The lids sold today don't fit on jars like the mayo jars properly. Also the jars sold in the supermarket are made from glass not designed to be reused. Many of them break when you try to can with them. They used to fit the canning lids, but many people had problems with them.

The jars and lids are made to fit each other perfectly. Also the lids from the store jars do not reseal.

[MrHomeChef]

I've got a Jack Lalanne juicer that works great for making tomato juice and sauce. You have to cook it down a little more for sauce, but you can use whatever kind of tomatoes you want, and not squeeze the flavor out of them. That juice you're squeezing out is where most of the flavor comes from. No peeling, topping, or running it through a ricer, just wash and shove into the juicer. And no, I'm not selling them, I just like mine since it works so well, and it's 3 years old.

[MrHomeChef]

I've got a Jack Lalanne juicer that works great for making tomato juice and sauce. You have to cook it down a little more for sauce, but you can use whatever kind of tomatoes you want, and not squeeze the flavor out of them. That juice you're squeezing out is where most of the flavor comes from. I know Roma's have more meat, but you wouldn't have to squeeze them out,

[AMELIA6659]

CAN YOU DO A VIDEO ON HOW TO CAN PINTO BEANS AND DEHYDRATE THEM THANKS AMY

[luv2wubsy]

is there a way to pressure can tomato sauce? If so at what pounds and how long? >...thank you 

[HomesteadAcres]

@luv2wubsy Yes you can pressure can tomato sauce. If plain sauce you would can at 10 pounds for 15 min if your under 1000 feet alt. 15 pounds for 15 min if your over 1000 feet alt.

If you add meat to your sauce then you would need to can it for a longer time. Always pick the ingredient with the longest canning time in your recipe and use that for the batch.

[robbieirish]

is it absolutely necessary to boil it in the jar? others have said its not.

[HomesteadAcres]

@robbieirish Do you mean before canning to sterilize the jars or to process them at the end? If your going to can something with a time longer then 10 min, you don't have to sterilize the jars. Just wash normally. But for jams etc with a short processing time of 10 min and under you do.

You have to boil "can" the food in the jars to properly seal them. If you don't it's not safe to store the food.

[ashleyandlee]

You said to take the rings off at the end... so all that's left is the sealed cap? I've never heard of taking the rings off..... thanks!

[HomesteadAcres]

@ashleyandlee Sorry for the late reply! The newer canning standards say to take the jar rings off. They can trap moisture under them and cause the lid to rust. Or if they are on tightly, can make the lid look like it is sealed when it's not.

Once the main lid snaps down and the seal hardens the ring has no real purpose.

[AuntDuddie]

@HomesteadAcres Another reason to remove the bands is to prevent the jar from exploding if it loses it's seal in storage. Better to have the lid pop off and the stuff leak out than to have an exploding jar. I love your videos. I learned to make a tie blanket from them and now my Hungry Hubby says NO MORE FLEECE because I have made so many.! The last one only took an hour from start to finish. I was ooVoo-ing my sister and made one while she watched. Thanks so much!

[Lemon020202]

@ashleyandlee yea...she's wrong on that...all you have to do is add a little salt when cooking the sauce and that will remove any mosture! thats what we did in the past, and we never remove the lids! keep it on just wipe it if you seal it tight should not be a problem. no one else does. But my only question is when boiling the jars i don't have a big enough pot is that okay, i can boil them to half full will it still work?

[Laughter116]

@Lemon020202 Adding salt to the sauce wouldn't keep moisture from being under the rings... The salted sauce is INSIDE the jars, the rings are on the outside. I do remove the rings after canning, to test the seal. But after I open a jar, I use a ring on the lid when I put the leftovers in the 'fridge.

[aphilbeck8]

Yep! Thats how I do it!

[DaChanginQueen]

I followed your recipe exactly..except for the fact that I forgot to add the vinegar at the end before processing...grrrr My question is...should I open and add vinegar an then re-process them...open and freeze them or just refrigerate them and eat them in the near furture? This was my first attempt at canning tomato sauce and I wont make this mistake again but it would be a shame to see it all go to waste.

[3salamanders]

Thank you!! I've been looking for a simple, no-nonsense video on water bath canning. This one answered all my questions. And just in time, too. I'm drowning in ripe tomatoes. ;)

[peleefarmers]

Nice method. Check out my video which demonstrates our tomato squeezer. Cuts your work down if you do a lot of sauce - which we do because we grow our own tomatoes here in the tomato capital of Canada (Leamington).

[Bunjamin27]

I just want to double check my understanding of your method -- you do not cook the tomatos before they go into the food processor, right? :)

[HomesteadAcres]

@Bunjamin27 Yes that's right, I'm pureeing them raw then cooking them. :)

[KSorrenti]

Is it necessary to add lemon juice or vinegar? That would ruin my recipe.

[HomesteadAcres]

@KSorrenti Tomatoes very in their acidic level, that's why the canning standards have you add lemon juice or vinegar. It brings it into the "safe" canning zone for water bath canning. If you don't want to add it, then it would be better to pressure can your sauce or freeze it.

[hkay2008]

Great video, you make that look so easy. I'm looking forward to trying this myself.

[sinopa27]

thank you so much!!! You have helped me tremendously!!

[stylst0123]

I had a question when they boil for 45 minutes the water level doesn't reduce right? Since its covered or do you open and fill the pot if the water level has gone down? Also could you can a sauce that has been cooked with olive oil and vegetables without it going bad? How long will the sauces last? Thank you!

[HomesteadAcres]

@stylst0123 The water level doesn't go down much. I don't add more water, the quick temp change could crack the jars. Also if the water stopped boiling you would have to restart timing it from when it came back to a boil. Its recommended not to add oil to things that are canned it can cause problems with the seal etc. If you pressure can your sauce you can add what ever you want to it. In a water bath canner just plain tomatoes or use an tested recipe from the Blue Ball book. :)

[MrPVaSoldier]

no would you freeze these, or can you just let them sit in a pantry, and if so how long would they last? when you put the can into the boiling water this basically cooks all of the air out and pressure cools it closed?

[lakesidewelder]

@MrPVaSoldier these are basicly like canned food. try to keep them in a dark dry place. they will last 2 years, but some people have ate things from between 3 to 4 years. yes, tomatoes can be water bath canned because of the high acid levels in tomatoes. green beans, meat, and fish need to be pressure canned to kill the botch.

[HomesteadAcres]

@MrPVaSoldier After they've been canned they are shelf stable. So no need to freeze. They'll last at least a year, I've personally used them longer and they were fine as long as sealed. Yes the boiling water heats the food through to kill any bacteria and creates an air vacuum as they seal. 

[sadeyes2579]

can you do a video on spaghetti sauce?

[lentilloaf123]

you make it look so easy! thank you for sharing with us. :-)

[Cytacon]

Some people say that if tomatoes are pressure canned they will have a longer shelf life. I have never canned anything but I have been looking into it lately. It is not as hard as I first thought.

Do you ever have any failures, jars that don't seal correctly etc?.

[HomesteadAcres]

I don't think they would have a longer shelf life.  But it does use less water and electric to pressure can them. Plain tomatoes only need to be pressure canned for 15 min.

I get 2 or 3 jars in a canning season that don't seal. So not much trouble with that. We put them in the fridge to use right a way.

[getrealthen]

@Cytacon

pressured canned tomatoes have a 5 year shelf life.

[getrealthen]

Respond to this video...

Some fail to seal. It is worth canning for the 5 year shelf life. It is unheard of these days, but rotation and inspection has to be done. IF you have a large family like I do, five year shelf life/ pressure canning is the way to go. I have one of the nicest pressure caners from way back, it is awesome, and I use it to pressure can everything. It's better to pressure can, I think it is anyway.

[chuckweb66]

Thanks for the great video.

That brings back a lot of memories of my grandparents canning food from their garden.

My grandmother used a big old fashion pressure cooker with the locking sides and a gauge on top.

I think if she had tools like you had, it would not have been such a chore for her.

Keep up the great videos.

Are carrots next?

[HomesteadAcres]

Thanks, yes I'll be doing carrots and apples next.

[getrealthen]

@chuckweb66

I use an old fashion pressure cooker with the locked top, no chance of any bacteria.

[MRF2FITTY]

you have an amazing woman! she can do anything! lol i love these videos. i can't wait to see more from you guys

[TheDailyRon]

Very helpful. If you like to add spices, herbs to your sauce, would you do this at this point or when using?

[DannysCam]

i allways wanted to try this is there a way to tell if you did it wrong and that you might die if you eat it?

[HomesteadAcres]

Canning is really very easy. :-) Just make sure the everything is very clean and follow the times set by National Center for Home Food Preservation. They have a great website.

If latter you go to open a jar and the seal is broken (lid pops up and down) toss it. But it rarely happens to me. If the food is bad you would probably see mold, bubbling and a bad smell.

[DannysCam]

i love the idea of storing the harvest i know of atleast 3 trees in the woods loaded with apples i would love to make some jams or some thing with them. if i do i will make a video of it and give you a shout out thanks hehehe

[GoatHollow]

If your lids won't depress when you push on them (after all done), then you have a good seal on the tomato sauce. In fact you can usually hear them "pop" as they are cooling. If you have a good seal, and use good ingredients... you are pretty safe. Look for common sense things when opening, mold, off color, bad smell etc. Do exactly as she did and your results should be good. Will last for months.

[DannysCam]

is that some kind of special cooker or is it just a big pot with a deep fryer basket

[davideli7879]

is there some thing in the bottom, of you pot?? maybe to keep the jars off the bottom??? thanks I like your videos...

[HomesteadAcres]

Thanks. Yes I have the flat rack from my pressure canner in the bottom. I like it better then the wire one that came with the water bath canner.

[anyonefindAMERICA]

My cat was very interested in the sounds from your video. He was looking around trying to find the kitten.

[pastryparrot1]

Thanks for this great video! Have a great week!

Mary Ann

[mbyr31]

Very nice video!! 5*'s

[reese7866]

MEOW!! I can the same way. I dont add spices because i use the sauce for different recipes so i add spices when i go to cook with the tomatoes. Thanks for the videos!

[tsiemens]

Have you ever tried to squeeze a seed? I have, its hard to grip it, like a watermelon seed

[HomesteadAcres]

thanks for the insight lol

[blokcom]

Thank you!

[blueeggsitter]

Nice!!

[charitonfarmer]

mrs. homesteadacres, i have enjoyed all of your canning series, you are a very talented cook. maybe next season you can show us canning on your wood range stove. great video

[originalsidedump]

What is your technique for sterilizing the jars? We give them an iodine bath.

[HomesteadAcres]

I wash them well in HOT soapy water and a drop of bleach. You could boil them as well, but it takes longer. I don't have a dishwasher, but it works to.

[getrealthen]

@HomesteadAcres

and bake your jars in the oven on 350 for 10 min

[EbolaV1rus]

This is a great video. I really urge people to do this, it is so easy. It's really nice to be able to just pop a jar of sauce open in winter time, heat and pour over pasta. The possibilities are endless with what you can do with your own canned sauces.

God Bless you and your family.

[manufactur3d]

Do you use the sauce like that or do you add any kind of spices when you use it?

[HomesteadAcres]

I can it with out seasoning so I can customize it when I open it. When we are ready to use it for pasta or pizza we add what ever spices we like.

[getrealthen]

@manufactur3d

I have a great Italian recipe. 

[ShawnCFarm]

Do you have to let every type of canning boild for 45 mins? Just thinking of the hydro it takes, and was wounding if you could still do it on the wood stove. Maybe have some kind of way to controll the heat .

[HomesteadAcres]

No, each type of food has a different canning time. It depends on the acidity, thickness etc. And yes you can, can on a wood stove. I used to do all the time. Can't wait for our wood cook stove to be hooked up. :-)

[ShawnCFarm]

yes can't wait to see that get hooked up. We where going to do some canning this year but ran out of time. Still thinking of doing some but will cost more now.

[travisjeanelle]

I boil my lids. I have a jar holder that will hold 7 jars with handles that just drops in. makes it nice. Why you boil so long? I boil my apple sauce for 10 mins. I also pull my jars out right away. Is there a special reason you leave them sit for so long? As soon as mine pop I move them. It is interesting the different technique we each have.

[HomesteadAcres]

ahh YT ate my comment.

I have the same wire rack but I like the flat one from the pressure canner better. Each fruit/veggie has a different canning time based on acidity and thickness. Jams are typically 5 minutes and it goes up from there. You can check the USDA guidelines in the Ball canning book. Or google the National Center for Home Food Preservation.

I leave the jars 24 hours to sit because the sealant on the lid needs to harden. Moving to soon can cause a seal to break.

[travisjeanelle]

Oh I see about the boiling time. Yeah once mine pop I move them but keep the rings on just go and take them off later.

[wrathmaster]

thx

[chena3]

thanx ..

very informative ..

[5starrater1]

you got one hungry kitty in the background.

But thanks for this - love Mrs Homesteads videos.

[HomesteadAcres]

Thanks :-), Cats always get chatty when the camera comes out. They are camera hams LOL