How to Avoid RUNNY Sauce! Easy Tomato Sauce Secrets

Learn how to make this THICK tomato sauce, plus grab all my tips and tricks for quick and easy preservation when you have a bunch of tomatoes ripe all at once.

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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.

Click any of the below links for FREE resources and training to help you on your homestead!

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#tomatosauce #canningtomatosauce #cannedtomatosauce

[trixverge]

This is revolutionary! I've been canning tomatoes for decades and always used the boiling water/ ice water shock method for peeling. We just processed this year's tomatoes with this roasting process and it is a) easier b) cleaner and c) yields a better product. Thank you so much for posting this video. It has changed our tomato processing for all future seasons!

[anonymouse]

I know this is almost a year old, but I really appreciate how thorough you are in explaining WHY you're doing what you're doing. It's really helpful for a self-taught canner! Thank you!

[dollyperry]

I really like the frozen method since it gives me the ability to put off one of the major summer chores until the fall.

[Tristargardens]

Hi Melissa! Old hand in canning here but haven't done tomatoes for a couple years. Stumbled on your video for a refresher and am very impressed! I learned a few things from you and I appreciate it! The more I learn, the more I realize how much more there is to learn!

[DarleneDeSilva]

I love the oven process instead of boiling the tomatoes to remove the skin…thank you for sharing your knowledge and experience.

[sherrywilbourn]

Thank you Melissa! I printed your recipe for pressure canning tomatoes & I added your hints for siphoning & why to use bottled lemon juice instead of fresh lemons. You are a great instructor!

[charlesdavaro]

Hi Melissa. I am so tired of boiling water and blanching to get the skin off not to mention the bowls to lift and clean and then cleaning the guts out. The baking tray method looks great
Thx
Great video

[deanacanfield]

Great video! Learned a lot, anything for quicker, more efficient preservation is awesome. I'll be planting some paste tomatoes next season. A couple of years ago, I watched a video where they removed and canned the juice separately, and water bathed along with the jars of tomatoes. I gave it a shot and it was great, I was able to use my beefsteak toms, and slicers, and still had full jars of tomatoes for recipes and soups as needed AND could drink the jars of tomato juice or use as a base for soup and tasted awesome. Pulling off and canning the juice reduced the time I had to reduce down all of the tomatoes and made sure my jars of tomatoes were more tomatoes than juice.

Thank you for sharing your knowledge and explaining everything so well.

[meganmackenzie]

I didn't realize that about skins with a higher bacteria load. Thanks for the good information, Melissa! I just removed the skins because the curls of tomato skin are an annoying texture in sauces. I purchased a sauce maker to help me with that task of de-seeding and skinning tomatoes. 🍅

[victorialg]

Absolutely the best detailed tomato canning video. Tomatoes were one of the first vegetables I ever canned, but I've learned more from this video. Thank you. I am finding the siphoning tip is even more important with the tatler/harvest guard style lid.

[Wanda]

I am a new subscriber and so far your method of canning tomato sauce is way by far the best. I just did some and started yesterday, it took from 11:00 yesterday to today to finish. thank you for your recipe I will use it from now on

[melodystull]

You are the only person I’ve seen on utube to even speak about a steam canner. I’ve used one for 40 or more years my grandma used one. They are the best

[contessa]

Love your videos. I have been canning and gardening for over 30 years and this old gal can still learn new things!!! Thank you for sharing!

[simitudesims]

Thank you so much for telling us why you put a towel down under your jars. Everyone does it but I thought it was for appearance sake because of the water. Knowing the reason for things helps people understand the process better. This was the most important canning video I have ever watched and I've watched a lot. Thanks again.

[kellystassi]

What i like about peeling them that way is some of the water is released so it lends for a less watery sauce naturally.

[jennygalvin]

I did this the other day. Saved so much time. My sauce was perfectly thick. Game changer👍

[tamararobinson]

I did the half tomato oven roasted method this year - Love it!! Won’t probably do Roma type tomato sauce any other way ever again! 🤗😋

[amybugg]

I'm new to the game and you made this look do-able.
Im scared to use my brand new pressure cooker but you've given me the guts to try it !!
I have 60 pounds of tomatoes, all brand new jars and lids so ... wish me luck.
Thank you so much, I sincerely appreciate this video.

[mainechild]

I do the same and also roast all your onions, garlic and peppers for canning salsa too, tastes amazing!

[catargabright]

So helpful! Was at a loss with what to do with my tomato harvest this year and sauce has always been challenging for me and this helped me fix my nasty (watery) habits right up.