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.

@horsehugger2000

Жыл бұрын

I do that as well. I also save the skins and dehydrate and powder them.

@lylymongeon

Жыл бұрын

I do the same and also dehydrate the skins. Be sure to save the drained water and quickly evaporate on stove in a different pot. You can have it at a rolling boil without worry of scorching given there is no pulp. Reduce it to a syrup and return to the sauce. There is intense flavor in that water that is worth saving.

@jenniferrader3007

Жыл бұрын

Same here. Been doing it this way for years.

@heathermoore2152

Жыл бұрын

That's exactly what I do too.

@nancyharrington8568

Жыл бұрын

I do that as well.

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.

@beverlymiller1374

Жыл бұрын

This is what I do as well

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….:)

@marthasundquist5761

Жыл бұрын

Lol...I sometimes use a method similar when I have more tomatoes than I can get put up in decent time, or too few and they are straggling in...although, I just let them thaw in the strainer, which reduces cook down time. I save that water for soups. I don't mess with de seeding as after I heat them up, they go through my squeezo as I like the texture that way and have no seeds then. I have used a stick blender, or a food processor before, but prefer the squeeze. If I'm making a big mess, well...might as well be a good one. Neighbors pot belly pigs or chicken will eat the scraps.

@VagabondAnne

Жыл бұрын

I completely agree about the seeds, I can taste the difference. I do think that the gel around the seeds imparts a lot of flavor though, so I never strain it off unless I want that flavor for something else, such as soup.

@suzyvance7328

Жыл бұрын

@@VagabondAnne me too

@suzyvance7328

Жыл бұрын

@@marthasundquist5761 I don't care to have skins or seeds. I don't mind the extra step of the food mill. I have one that attaches to my Kitchen Aid and it's quick and easy.

@copperpot4444

Жыл бұрын

@@suzyvance7328 I remove both as well. Is easy to just run through food mill, I have an electric one and then heat and then pour into jars. I think the seeds add bitterness. Also have heard that tomatoes (nightshade family) is bad for arthritis, particularly the skin. Dunno how true it is but since I am not giving up tomato products I will at least try and make it more friendly.

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

@teddibear1850

Жыл бұрын

I feel like the texture and taste is not as good with seeds and skins. But it definitely saves time.

@LadyCinnamon312

Жыл бұрын

That’s my plan today

@sadiemeazell7388

Жыл бұрын

I cooked down my cherry tomatoes, blended everything, cooked down sauce to right thickness, added citric acid and salt to jars and water bathed for 35 minutes( low elevation)Got restricted on a canning site for unsafe recipe. Why is this unsafe?

@MrsC122

10 ай бұрын

Great idea; I will try it next time. Thanks!

@mamao823

10 ай бұрын

That’s what I thought; thanks for confirming! I’ll process my next batch this year by using my food processor or blender! 🥰

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!

@marlynejoiner7808

Жыл бұрын

Lillian, I do the same thing you do, I like my sauce a little thicker, so I just let it slowly simmer until they are as thick as I want

@MrsC122

10 ай бұрын

Same here…so easy!

@Boringcountrylife

9 күн бұрын

Same here! I love it.

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

@susananderson7473

Жыл бұрын

Picked up some of those lids after numerous Ball lids failing.

@daydreambeliever6603

Жыл бұрын

I like those lids as well. I’ve had a lot of faulty big name brand lids. None with the new brand.

@klcpca

Жыл бұрын

I have heard nothing but great things about ForJars lids.... they ae also working on making glass jars that will be coming out in the future!!!

@catherineabramson5460

Жыл бұрын

I also use ForJars lids. They are a great company to work with. I also add tomato powder which improves the consistency.

@copperpot4444

Жыл бұрын

I was excited about for jars having heard so much praise about them. I ordered a couple hundred of them. Sadly they are rusting on the bottom/white side. I called, sent pics and they returned my money. great customer service

Thanks for the shortcut!

Great demonstration, thank you.

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.

Great idea. Thanks for trying it out and sharing.

Great video. I like this method as well!

WOW, the new sound system and a new way to make sauce!! BONUS! Thank you!!

I just love watching you. Your a amazing teacher! And I love your laugh. Thank you

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

That is how I do my juice AND dehydrated tomato powder. There is no waste at all and I love it. My powder turns out GREAT too!

Thanks I will try , Its new for me, and you are a special teacher at your micro moment😊

New sound system sounds great. Another great video!

hi love your channel had so many toms this year i cook with skins , then immersion blend then strain through sieve to get seeds out

I’m so glad you did this. I was under the impression I couldn’t blend anything before canning. My favorite soup recipe has completely blended tomatoes.

Anything to save time is a plus for me. Thank you

The new sound system is WONDERFUL!!!

Wow new sound system sounds great!🎉

I’ve always done it this way, even for spaghetti sauce. The peel has so many vitamins.

You are wonderful!

Thx so much for this video! Love your info and have learned so very much! God bless and take care of each other!

Enjoy your channel. I have learned useful things, even though I’ve been canning for nearly 60 years. I have been using blender for tomato sauce and juice for years.

Awesome information!!🎉

I blanche, remove skins (and dehydrate them) put them in my big pot to cook and use an immersion blender to do the same thing. I really like the outcome! Great info today!!

Oh wow. New sound system sounds wonderful. No echo anymore.

Very helpful ❤❤❤❤

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

@goodiebee3007

Жыл бұрын

Heard the same thing from other channels.

@sarahcourtney1658

Жыл бұрын

I`ve been using ForJar lids for almost a year now..not one failure! I HIGHLY recommend them.

@gloriaroth8123

Жыл бұрын

Glad to hear this, as I just bought some.

Awesome Video!. I have a very small garden because it's all I can manage, along with 50+ chickens, by myself. (Husband works out of town) I'm 57 with RA so I'm limited. Last year I began washing, and coring tomatoes them putting them in the freezer until I had enough for canning. I've begun using the blender as well. What a game changer!!! I did worry about the extra air bubbles I saw but you just set my mind at ease on that. Thank you!

I had asked you about blending them up and the safety of doing it that way and I am SO GLAD you made this video. This is how I made my sauce this year and it makes me happy that you endorse it because I trust you on this. Definitely recommend ForJars lids. I used them to can up more than 150 cans this year and the only ones that FAILED are because of my own error with green tomato salsa pressure canning issues. They also have a sponsor program if you'd like to sign up for it Dr. Cantrell.

Hi Pam I also found out this easy way to get tomatoes ready for canning. However I used an immersion blender and love it ! It's my new gadget and works great to mash up pumpkin meat. From one gadget lady to another. J

The new sound system sounds great! I like to freeze my tomatoes until I get enough to do a batch , and I use an electric roasting pan to slow roast my tomatoes overnight. And I do use the food processor to blend all of my veggies and tomatoes up.

Hi Pam, I used my vitamix to do a bushel of roma tomatoes for a spaghetti dinner at my church. It worked fantastic? I put all the onions, garlic, peppers,, etc. In the blender as well. It was my first attempt at a large batch. Thankfully, the sauce got favorable reviews. 😊 Next year I want to try canning some.Great video!

The new sound system sounds great!

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.

Thank you. I have been using the blending process over the last year or two. But I have used my immersion blender. Also used this with apple butter and cannot tell that the peels are in the apple butter. I agree with you that there is added nutrition to doing it this way.

I jumped too when you turned the blender on! LOL I blend my tomatoes, onions and peppers like that when making spaghetti sauce. All the flavor without all the chopping.

I always cook my tomatoes, put into blender, seeds and skin, and they come out great. I usually make spaghetti sauce that I can so the tomatoes are cooked down in my large crock pot. So glad you and Jim did this video. And I always pressure can my tomato juice and sauce and add citric acid, just in case 😃 my salsa, made with vinegar I water bath according to the Blue Book

S I've been processing tomatoes in this manner for several years. I like this for tomato soup as well, just add onions, celery and spices. I blend the the onions and celery and add to the pot. I do like to hot pack the soup, so it's a little thicker. When I open a jar, I generally use a flour thickener and a little more liquid, either water or milk. Makes a delicious bowl of soup or sauce for meats and mashed potatoes. Thank you for all your informative videos!

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.

I do this all the time when making homemade tomato sauce. It works great. I throw small tomatoes in my vitamix until I get a full pot then cook it down to the thickness I like, then can it. Perfection.

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!!

I use an immersion blender after cooking the tomatoes in a crockpot and scooping out the extra liquid. Works great!

I enjoyed your video very much. Another short cut that I do since I can't grow my own tomatoes i buy the great value canned tomatoes that are canned in their own juice. I blend those up and them cook them down and season them if I want to and make my tomato sauce and I am going to do some ketchup. Much easier!

Hi Pam I hear your frustration about the jar lids. I am not a fan of ball lids, so I tried Denali lids - I am happy with them. Pricey, but problem solved. And, as opposed to Ball lids that last for 18 months, I am worry free with Denali! Denali just extended their sale! I'm hooked on your show. Congrats on your upcoming retirement. I wish you and hubby pleasant and joyful days!

This is right in time. I have been asking myself why we couldn't do this and poof, here is your video. I habe some in the roaster that I will just use my immersion blender. ( I had already peeled them.)

i couldnt help but chuckle when you got SURPRISED, !! your expression was a Kodak moment for sure! im dating myself here, younger people have never heard that expression before, hee hee, I love watching your videos, i learn something new EVERYTIME! THANK YOU soo much, camera man to,lol. your both AWESOME

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

Might want to try forjar lids . I've really heard great reviews on the lids!

I've now completely switched to ForJars canning lids... all the Ball and Kerr seals that have let me down... NO more!! That's just a thought... I've never had a Harvest Guard lif fail, so I use those as well. This is how I've been canning my tomatoes as well... love, love Love this method. Blessings 🌞 and thanks for sharing

I core my tomatoes and put them in my 26 qt. Electric counter oven. Occasionally I will use my immersion blender. Everything is blended for the most part, cook down to desired thickness then can. When I am cooking with tomatoes I do not mind seeing a little piece of seed or skin. LOL I love watching and learning from you. ❤

Thank you!

Nutribullet RX has a soup function that heats the soup enough to cook it in minutes. That deems like the way to go. Dental offices have a plaster vibratory that will knock the bubbles out. You can also use a vacuum chamber.

I enjoy watching your channel so much. You remind me of my Aunt Jewell, you could be sisters! Beautiful sauce. Thank you for showing us this method. I laughed when you were surprised by the blender speed.

@RoseRedHomestead

11 ай бұрын

Yes, Pam was surprised, too. Jim

Hi Pam! Tfs! I'm still learning! 💜🙏🤗

Well I jumped in with all of my questions and concerns. Water bath canned (17) 1/2 pint jars of tomato sauce with no problems. Couldn't have done it without your classes. This is a very labor intensive hobby. I am amazed by how many large and expensive items one has to have on hand. And then!!! Where can you store all of that stuff? I had so many tomatoes that I had to use two large pots for processing the jars. My cherry tomatoes are 4 times the size of yours so I cut them in half. And I used a food processor instead of the blender. Mine is too small. It worked like a charm. Loved the Joseph Joseph - thanks. That makes for a very long day for a lady older than you. Thanks for all of your classes.

Thank you for the short cut! ForJars seal pretty well. Peace

I use my Vitamix in the beginning and then cook it and remove the clear liquid. Great for veggies smoothies. The thick tomato sauce weI freeze dry and store in half gallon ball jars in boxes. So no light, air or moisture. We have some we FD'd 3+ years ago that tastes like we made it today. Great for thickening sauces and stews.

I have been using this method for several years now. It really is a game changer. One thing I have learned is that by slowly increasing the speed until just high enough to process efficiently will help avoid them becoming too frothy.

I don't know what kind of blender you have but my Kitchen Aid blender (left to run on low for about 5 seconds and then on the highest setting for 30 seconds) absolutely pulverizes everything! I also cook my tomatoes on a low boil for about 30 minutes. I have canned about 100 quarts this way this past summer. The blender is so helpful!

I still prefer to peel them first, but I have always used a blender. On large batches I use a pot and immersion blender. On the smaller batches at the beginning and end of season, I use my Vitamix soup setting which preheats it for canning and blends at the same time.

Yes! I use this method, but I do it with a stick blender and strain it thru a coarse sieve, just in case 😉 Just switch to ForJars lids, like a lot of others here on YT... They really do work way better than what's out there these days, and they are also competitively priced.

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.

I agree, a healthier alternative in my estimation. I cook my tomotes in my big nesco roaster then blend them using my emersion blender. Probably not as smooth if seeded and peeled but worth it when it comes to time. Its a home run for me. One tip, if you freeze the tomatoes the skins just come off when they thaw. Another tip is to add a can or two of tomatoe paste if you want it thicker.

Great tips, I use a roaster and get the tomatoes to soften until most water is out, I then strain them through a fine mesh strainer and put the pulp into the vitamix. I can up the tomato water for tomato juice we really enjoy cooking our pasta in that rather than water and using it for soups and stews for the liquid. The lids have been an ongoing issue for me as well they are coming bent in the last 70 cases we have used so check them carefully it is coming off the assembly line damaged we have contacted the manufacturer several times Bernardin and have been ignored we sent photos etc. I will be using forjars from now on I do believe as the ball Bernardin are unreliable. Thank you for pointing out the sound difference as I have the same and was quite concerned. Just love your channel.

I bought a case of each size Kerr lids many years ago and I compared with the new lids and I can visually see a difference. Disappointing. I haven't tried for jars yet but plan on it! I like the idea of using the rubber gaskets from the reusable lids and will try that too!

Just love watching and learning from you! Can i share something I learned this year. Someone said to wash put them into a ziplock bag and freeze. When you are ready to cook them just let them thaw. The skins will come off so easy! I use sissers to snip the bottom, and then you can cut the stem off. No more heating the kitchen to peel the tomatoes. Just loved this.

@Mimito5

Жыл бұрын

Scissors, dear heart.

That’s great! When I pull my tomatoes out of the freezer this winter to can all I’m going to do is thaw and cook them down skins and all! (no core) then can!!

Pam: I agree with Darlene DeSilva, I have also noticed that with some varieties of tomatoes when processed in the food processor do impart a bitter flavor in the finished sauce. I do use the blender method when making tomato juice, but I don't blend it long enough to puree the seeds, then I strain it before I can it. Plum/Sauce type tomatoes seem to have lower amounts of tannins in their seeds. So if I were going to process using the blender method I would steer toward those varieties. You may also notice that the bitterness is intensified over time and with the application of heat during cooking.

Sometimes I will use the blender and other times I will cook my whole tomatoes down a little bit in an electric roaster and use my immersion blender to blend up the entire tomato with skins & seeds before putting it in my jars and processing. My immersion blender has come in really handy with my canning. I use it for tomatoes, apple butter, apple sauce, jams, homemade cat & dog food and lots of other things.

I like the idea of keeping the skin and seeds. Putting the tomatoes through the food mill removes the skin and seeds but SAVES the water, which is then processed. I'm wondering if there would be less separation if you processed the tomatoes with the water.... Personally, I don't care about the separation, but I'm wondering if some of the vitamins are in the water left behind. I will give this method a try - so much faster & easier - but I'll process the water along with the pulp, and then put them back into the dirty pot and reduce for a bit. I also use the smaller jars. When I use the larger jars, I make too much sauce and I end up freezing leftover sauce... I'm trying to change the way I cook so that I have fewer leftovers. Thanks for another great video!

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.

my daughters family live her sliced dehydrated tomatoe slices cant keepup with them lol they are really good snack

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

Wow! Can’t believe I am the first to respond. After watching different videos on YT I often wonder why people spent all that time removing skins and seeds. Too much work. I use this method you just posted. I have even washed tomatoes then freeze whole for later use. After defrosted you can still cook down process as you need. Pam I hope you are able to save any tomatoes still outside before the freeze. Thank you for all you and Jim do, we all appreciate you so much.

What a good idea! So far, my immersion blender has been a good stand in for a VitaMix, but you are eliminating some of my reasons for not having one! Just one note: according to the ATK (America’s Test Kitchen), the best flavor is in the gelatinous goo around the seeds, but we all have different priorities & ways that work for us. The only way I know to eliminate the skin & seeds, but keep every other part of the tomato is with a Weston Roma Food Mill. I got a used one years ago, & consider it a big project to set it up & use. They are $90 at Leyman’s.

Please try For Jars lids. Should work fine. Great tip for canning tomatoes! Easy, peasy!

Pam, I process my tomatoes as they ripen in my food processor, and freeze them in bags, flat, then when I have enough, I thaw and make my sauce. Saves room in my freezer as my tomatoes ripen a few at a time.

I love all of your videos. Would you talk about canning collard greens. When I pressure canned mine last year they were so soft it just didn't taste good! Thank you!

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

@VaultDwellerGal

Жыл бұрын

ForJars is awesome! They’re the best lids available, and so much more affordable than buying Ball replacement lids.

@joycedemolle4565

Жыл бұрын

I love Forjars lids too. Never had a fail. Everyone needs to give them a try. Once you use them you will be hooked like us. Thanks Kathryn.❤

I have used the blender to puree tomatoes. I use a strainer to eliminate most of the water after I blend them.

Great video. I tried doing this last year but didn’t care for the texture, but saying that….I think it had something to do with my blender, I just used my immersion blender and I think it would of worked better with my regular blender. Thanks so much 🌷🇨🇦

Pam, this only works with higher end blenders such as the Vitamix. Thank you so much as always!

@bonnie5601

Жыл бұрын

I bought a nutri bullet at Costco and works great

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/KZreadrs 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.

I discovered this method just recently when I finally had enough tomatoes to process. I purchased one of those hand cranked tomato presses which was a total fail. I became very disappointed, put all the tomatoes in one container and threw the press in the trash. I began placing the tomatoes in the blender ... doing the exact thing you did in this video. I ended up with 9 pints of perfectly processed tomato sauce , skins and seeds, which turned out perfectly smooth. I processed them in my pressure canner ... so that's my story!

@JaniceCrowell

Жыл бұрын

I bought a hand mill too. Total waste of money.

Give "For Jars" lids a try. They're great and they always seal.

Hello Pam, thank you for the video. Always get lots of information watching you. You had a video making beef pot pie filling and you thickened it when you were ready to serve. My question is can I use clearjel as a thickener in the filling before I can it and process for 90 minutes? Your help is greatly appreciated.

Me too on the non sealing lids. And, I even got harvest guard lids and seals, and I still am getting the ones that don't seal

ForJars brand canning lids have awesome reviews. I’m surprised the company hasn’t sent you samples. I’ve learned that the seeds and skins of tomatoes contain the most lectins. These effect my arthritis pain and inflammation a lot so others may want to keep this in mind

To get the air bubbles out after blending, put it back in the pan and heat and stir it for a bit.

I have been using my blender to make sauce for 40 years. I never cook the tomatoes first. I just wash and core them, then slice in chunks to fit into the blender through the top hole. I keep my hand over the hole as I feed tomatoes into the blender. When the blender is full, I dump it into my kettle. I keep track of how many quarts I have put into the kettle using the blender as a measuring tool. I add 1 tsp of salt and 1/2 tablespoon of sugar for each quart and boil the whole mixture until almost the desired thickness. Finally, I add 2 or 3 small cans of tomato paste to about 7 quarts of sauce and let it simmer about 30 minutes longer. I don’t add any spices until I am ready to use the sauce so I can flavor it to the recipe I am making. I love watching your videos. I had given up pressure canning but after watching you do meats, I bought a new canner and have begun canning meats again. Thanks for being such a good teacher.

There is also a kitchen aide tomato strainer that you run your tomatoes thru before you cook then put in jars. I just found out it breaks and you can't get replacement parts. You have buy a new one.👎

When my lids do not seal, I scream. I am getting ready to can my tomatoes and I am going to try this method. Thank you for sharing.

I've done the same with my Vitamix. Scares the daylight out of me! I'll be trying this with my tomatoes also.

The skin and seeds make great tomato paste!

Tomato sauce is a mainstay for our pantry so I have tried many recipes and other canners hints over the years. Our favorite way now is to wash tomatoes, put in baking dishes (we can get five rectangular pans in our oven) Bake in a 375 to 420 degree oven until skins brown and tomatoes soft, pour in blender, water and all, one baking dish at a time and blend. In a large stovetop pan I have a conical strainer with stand hooked on the pan. I simply pour the blended tomatoes directly into this and use the pestle to push it through leaving bits of seeds and skin that didn't blend. I probably only get about 3 tablespoons of leftover from all 5 pans. The tomatoes are already hot from the oven so I just bring it all to a boil and can. I get about 10 quart jars from this method. I pressure can this (according to the USDA of course : ). We just love the flavor.

@susanruzicka2555

Жыл бұрын

I pushed like because I like this idea without as much mess all over my small kitchen. How do you think it would work with frozen Roma tomatoes? this is the first year I tried freezing some to can.

@robin4705

Жыл бұрын

@@susanruzicka2555 Hi Susan, I sure get the "small kitchen" me too. It would work well with frozen tomatoes. The only thing I was thinking of, is if you do your tomatoes in glass baking dishes, (which is what I use) is to NOT pre-heat the oven, but get your pans ready with your tomatoes, put them in the oven at the same time, and then turn on your oven so they can slowly heat up with the oven to avoid breakage. Hope this helps.

I put the blended tomatoes in a stock pot and heat them up, stir down the air & then process them. That way there is no separation & the air is gone. Yes, it's one extra step, but it's simple & doesn't take long. It's still SO much quicker that the standard way.🤗