Shortcut for Canning Tomato Sauce

This shortcut was suggested by one of our viewers. I tried it. I liked it. Now we are sharing it with you!

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[johnanderson]

I started coring and then freezing my tomatoes overnight in large bowls. After they thaw out you can drain off a LOT of water. That saves a lot of time on the stove if you’re making sauce by removing some water. Freezing the tomatoes breaks down the tomato structure and separates the water. Worked great for me and saved time.

[jholcomb]

I've been making tomato sauce like this since 1983! I've taught some friends this shortcut, too. I cook it for a while, to get the bubbles out and thicken it a bit so it isn't watery. Then I can it.

[JmFrancis]

I blend the tomatoes raw with the skin and seed intact, then pour into a pan and cook it after blending, that removes the air bubbles from the sauce and I've had less syphoning with that method. I do this for juice and sauce and just cook it down to make it into a thicker sauce.

[lilliantolley]

I just core my raw tomatoes then blend them in my vitamix and simmer until reduced. By heating them after blending the air bubbles are cooked out of them. I cook them down until the sauce is as thick as I like. This has been the quickest way I have found. Processing the tomatoes raw is a lot easier than heating them up twice. Also, I don’t have to handle hot tomatoes. So easy!

[dianamckay]

When I make tomato sauce I blend the fresh tomatoes in a food processor then put it into a roasting pan in the oven on a low temperature and let it cook out the water stirring often then into jars and can it. Takes a little longer but no fuss

[DarleneDeSilva]

I like to freeze my tomatoes until I have a good amount of them. This also causes the skins to slide right off when they defrost. I don’t like the bitter flavor that I feel the seeds impart and there are those that have digestive issues that make breaking the seeds down difficult. So after I slip the skins off I will easily remove the seed pouches put them in a strainer, which allows the juice to flow through seed free. I feed the seeds to the chickens or put them in the compost for free volunteers next spring….:)

[ivorieswi]

I freeze dried my tomato sauce. It was a big WIN!!!

[bev]

ForJars lids are great - no problems so far. Also a tip for thickening is to use tomato powder.

[tracylarson]

New sound system sounds great. Another great video!

[MsCindyh]

We had a freeze several days ago, picked ALL my tomatoes, green, ripe and turning. The green and turning are in my garage in a big garden wagon….I’ve pulled the ripe ones out yesterday…the others are still ripening. Don’t let them go to waste, they will ripen.

[jules]

I love your new sound system and I laughed at your blender jump scare 😂 your videos are excellent, thank you!

[Skippy]

Great video Rose, I have been using the method for years now and it makes canning a breeze, also if you want to lose some of the water just pour from blender into a very fine mesh strainer and let the water drip out before you can them, the longer you let it drip the thicker the sauce will be.

[karenlawson]

When I exhaust my Ball and Kerr lids, I will be buying from ForJars lids! I’ve not heard a single criticism from any of the canning Instagramers/YouTubers I follow!

I do the reverse of this process. I put the raw tomatoes into my high power blender then cook - I find it helps release the air the blender incorporates into the tomatoes. I think too much incorporated air can interfere with proper sealing as the air tries to escape during canning.

[homesteadingwithapurpose]

I’ve been using the forjars lids and haven’t had a failure.
Thank you for sharing this short cut. 💜

[kd]

I was told keeping the skins on your tomato sauce change the pH significantly and it was no longer a safe canning recipe. But if you were doing the litmus paper I have confidence in you and your recipe

[juliethatcher]

Forjarlids are almost 100%. on everything, I canned this summer! They are the best I have ever used, I won't buy Ball lids anymore.

[surveyormarkable]

I tried the blender method today and it’s amazing! Smooth and thick and so much less waste - I got at least another pint from it. No seeds or skins at all.

[sushicourier]

Unless it is a hard freeze, I always cover my tomato plants with old sheets or table cloths stored in the garage. You just drape them over the top. It's the dew that freezes that really does the leaf and fruit damage. My grandmother (born in 1904) taught me that trick. It works just great if there's one random night where it gets cold, but then the next few days and nights warm back up. Sometimes you can delay the final pick (green or red or in-between) for two weeks or more.

[laundrylife]

i like the new sound system! also instead of making tomato sauce ive been freeze drying all my tomatoes (i just slice them up a bit or cut them in half with my kitchen scissors) and then blending them into powder. it's basically tomato paste and tastes amazing!!

[KikiH]

Please try Forjars lids. I haven’t had any issues since I switched to them.