Fresh Tomato Sauce Recipe for Canning


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Cover the canner, bring it to a vigorous boil, and keep it boiling continuously (called “processing”) for the length of time specified in Figure 1, below. The processing time will vary based on your altitude and the size of the jars you are using. Figure 1: Processing Times for tomato sauce in a water-bath canner. For pints, add 1/4 teaspoon of citric acid or 1 Tablespoon of bottled lemon juice to each jar.

For quarts, add 1/2 teaspoon citric acid or 2 Tablespoons of bottled lemon juice to each jar. Use your canning ladle. Canning tomato sauce is a great way to preserve your tomatoes.

This canning tomato sauce recipe is from the Bernardin Canning Guide that came with the home canning kit that we purchased when we started canning 8 years ago. Since then we’ve got a glass stove top and have to use a flat bottomed canning pot.. This canning tomato sauce recipe is very basic and safe for water bath canning.

The canning tomato sauce method is pretty self-explanatory. Just wash your tomatoes, remove any stems, plop them in the blender and blend until smooth. Just long enough to get them all soft and saucy. Work in batches a few at a time until all tomatoes are finished. The foundation of any good tomato sauce, is, of course, the tomatoes.

Thankfully, we don’t have to rely on fresh tomatoes for a good sauce—canned is actually preferred. Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook. Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill. Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).

4.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles.

Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 5.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool.

Check for seal. Screw on the lids, put the jars in a canning rack, and lower them into the boiling water in the canning kettle. Process (boil) for 40 minutes. Process (boil) for 40 minutes. There needs to be at least an inch of water covering the jars, so keep an eye on the water level, adding more boiling water if needed.

Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Making canned tomato sauce is something easy to do and will make your tomato dishes taste so much better. Home-canned tomato sauce have been a tradition for many generations.

In the middle of the winter, you can use the tomato sauce to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals for that fresh garden taste.

List of related literature:

Heat the resulting purée in a thick saucepan, adding, for every pound of tomatoes, a teaspoon each of salt and sugar, and optionally, a little ground ginger or cinnamon, dried or fresh basil or marjoram, and crushed garlic if you like.

“Spices, Salt and Aromatics in the English Kitchen” by Elizabeth David
from Spices, Salt and Aromatics in the English Kitchen
by Elizabeth David
Grub Street Publishing, 2008

I peel, seed, crush, boil, and pack one batch of tomatoes, then begin peeling and seeding the next batch while the first 7 jars are processing in the canner.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Combine the remaining half in a blender with ¼ cup of the tomatoes, the reserved juices from dicing the tomatoes, the vinegar, mustard, and ¾ teaspoon salt.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Select the ripest tomatoes; scald and peel them; to one gallon tomatoes, add one quart of sharp vinegar; also, the following ingredients ground fine, viz: two table-spoonfuls of salt, one of black pepper, one of allspice, three of mustard, eight or ten pods of red pepper, one or two cloves of garlic (sliced).

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

You’ll find many variations, but most include one or more of the following ingredients, blended until smooth: fresh, uncooked tomatoes, onions, cucumbers, bell peppers, celery, olive oil, chives, minced garlic, red wine vinegar, and lemon juice.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

“Tomato soy: Pare four quarts of ripe tomatoes, cut up, boil four hours with eight cups of vinegar, one cup of salt, one tablespoon each of ground cloves, mustard, ginger, allspice, one teaspoon of cayenne.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Citric acid, lemon or lime juice, and vinegar have low pH and bring different flavors to tomato recipes.

“Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More” by Ball Home Canning Test Kitchen
from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More
by Ball Home Canning Test Kitchen
Oxmoor House, Incorporated, 2017

To make this ketchup, take the skins, pulp, and juice of tomatoes, left when canning tomatoes; boil and strain as tomatoes; add to this an equal quantity of squashketchup pulp, and spice as usual.

“Pure Ketchup: A History of America's National Condiment, with Recipes” by Andrew F. Smith
from Pure Ketchup: A History of America’s National Condiment, with Recipes
by Andrew F. Smith
University of South Carolina Press, 1996

Heat the resulting purée in a thick saucepan, adding, for every pound (450 g) of tomatoes, a teaspoon each of salt and sugar, and optionally, a little ground ginger or cinnamon, dried or fresh basil or marjoram, and crushed garlic if you like.

“South Wind Through the Kitchen: The Best of Elizabeth David” by Elizabeth David, Jill Norman
from South Wind Through the Kitchen: The Best of Elizabeth David
by Elizabeth David, Jill Norman
Grub Street Publishing, 2011

For a wintertime fresh tomato sauce recipe with summertime flavor, we started with cherry tomatoes and then added more flavor by tossing them with a little sugar as well as salt, pepper, red pepper flakes, vinegar, and slivered garlic.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • What a wonderful video!!! Thank you!
    You are loved!!!
    The Gospel of Jesus Christ
    Today is the day of Salvation: Why would anyone put off the most important decision they could ever make in their lives concerning eternal life? If you die today are you going to heaven? 1 Corinthians 15:1-4 The apostle Paul tells us what the gospel is: “Moreover, brethren, I declare to you the gospel which I preached to you, which also you received and in which you stand, by which also you are saved, if you hold fast that word which I preached to you—unless you believed in vain. For I delivered to you first of all that which I also received: that Christ died for our sins according to the Scriptures, and that He was buried, and that He rose again the third day according to the Scriptures. Gospel means “good news.” Your debt has been paid, the death penalty has been paid, you are free. Here’s the Gospel of Jesus Christ: That Christ died for our sins according to the Scriptures, and that He was buried, and that He rose again the third day according to the Scriptures. Jesus brought in a little child as a living object lesson to show who enters the kingdom of heaven. Matthew 18:3 Jesus said: “Unless you become like this little child you will not enter the kingdom of heaven.” This is how to be saved, it is simply child like, as simple as ABC:
    A Admit that you are a sinner. This is where that godly sorrow leads to genuine repentance for sinning against a righteous God and there is a change of heart, we change our mind and God changes our hearts and regenerates us from the inside out. Romans 3:10 As it is written: “There is none righteous, no, not one.” Romans 3:23 -For all have sinned and fall short of the glory of God. (We are all born sinners which is why we must be born spiritually in order to enter the Kingdom of Heaven). Romans 6:23 For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord. The bad news is that the wages of sin is death, in other words our sin means that we have been given a death sentence, we have the death penalty hanging over our heads, that’s the bad news. But here’s the good news: The good news is that the gift of God is eternal life in Christ Jesus our Lord. Ephesians 2:8-9 For it is by grace you have been saved, through faith —and this not from yourselves, it is the gift of God— not by works, so that no one can boast.

    B Believe in your heart that Jesus Christ died for your sins, was buried, and that God raised Jesus from the dead. This is trusting with all of your heart that Jesus Christ is who he said he was. Romans 10:9-10 That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised Him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you confess and are saved.
    C Call upon the name of the Lord. Every single person who ever lived since Adam will bend their knee and confess with their mouth that Jesus Christ is Lord, the Lord of lords and the King of kings. Romans 14:11 For it is written: “As I live, says the Lord, Every knee shall bow to Me, And every tongue shall confess to God.”
    Don’t wait until later — do this now. Romans 10:13 For “whoever calls on the name of the Lord shall be saved.”
    “O God, I am a sinner. I’m sorry for my sin. I want to turn from my sin. I believe Jesus Christ is Your Son; I believe that He died on the cross for my sin and that He was buried and You raised Him to life. I have decided to place my faith in Jesus Christ as my Savior, trusting only in His shed blood as sufficient to save my soul and to take me to heaven. Thank You, Lord Jesus, for saving me. Amen.”

  • I was worried for your glass patio table. LOL. I am canning 60 lbs of romas tomorrow. 1/2 whole tomatoes and other half tomatoe sauce with fresh basil and alittle salt. Nice video

  • Brava, mi ricordi mia nonna quando faceva la passata…bei ricordi grazie ancora. La tua passata deve essere buonissima ne sono sicuro. Da dove Canada o usa? io Toscana

  • Bella Donna. It reminds me of my mom and grandma growing up in the 1950’s. The typical Italian basement kitchen. We did everything down there. During August my father would drive us to the outdoor market to buy bushels of tomatoes and peppers. On Saturday it would take all day to process the tomatoes and to jar them. Then on Sunday, they would pickle the peppers. They made the best eggplant parmigiana and Sicilian Pizza. How I miss those two women.

  • After the canning should i put it in the fridge or I can store it in the cuboard and how long does it last..cause i live in hot country?

  • I make about 360 jars a year with my friends. This is the first year we’re not doing it because of COVID. God Bless this beautiful woman, and God Bless all of these wonderful Italian wine that make the world a little better ❤️

  • Hello Gina, firstly thank you for this video. Me and my mom is going to do this for winter season. We have cherry tomato and we dont have jars. Instead of jars can we use pochette? And if we put sauce into pochettes do we have to keep them in deep freezer?

  • I used my first jar of sauce i made from your video. The absolute best sauce ever, thank you so very much!! Looking forward to many more videos.

  • beautiful tomatoes; thanks for providing the varieties. I stopped using that hand-cranked device this year for a food mill that is so much easier (also that is available in a more expensive electric version)…..why do you add citric acid?????


  • I just would like to know, do i boil the water before putting the jars or put them into the pan and then turn on the stove? thanks

  • I always wondered, afterboiling your jars for 10 minutes, then you stuck that funnel in there, how do you know your not introducing bacteria from the funnel after handling it?…I never heard of using Citric acid in your jar?

  • that just triggered one of my pet peeves, using a paring knife to chop, for god sake get a real knife.
    One step you did not mention is skimming off the foamy scum.
    instead of a “small” ladle to scoop the sauce into bottles, I have found a 4 Cup Pyrex measuring cup works best, you can fill jars in almost one shot and the handle can hook onto the side of the pot when you want to set it down, and this way you don’t make a mess.
    You don’t need to water bath the lids any more according to Ball, but since I always have some warm water from the bottle sterilization process on hand anyways I always do anyway.

  • Thanks to my undying love for The Soprano’s series…I understood every word she said…perfectly….& loved every minute of it. Thanks for a great video.

  • DONT ANSWER the Youtube Channel Preferences Survey that’s automatically coming up! If you follow Conservative Christian, Alternative Media, Prepping, 2A, channels, this is a way to “Correct” your feed Away from these channels with your Consent. They didnt even come up as options for me!! Fight Censorship All the Way!! WWG1WGA ������������

  • why would you not show at least one jar fill as an example? You spent more time on the tomatoes and no time on the filling of at least one jar.

  • GAAAAH! This is one of my pet peeves! Tomatoes are a fruit!!! If you skip the damn tax classification (veggies are taxed at a lower rate than fruit, hence why many farmers got them reclassified) and the sweet verses savory debate and look at it scientifically, MOST so-called veggies are actually fruit. The seed bearing part of a plant, ovaries, is a fruit (think fruit of the loins). Stalks and leaves are vegetation or vegetable. Roots and tubers are roots, also not really vegetables. So Tomatoes, cucumbers, squash, peppers, egg plant, etc. all fruit. Fun fact, broccoli is both, unless you don’t eat the florets. Any way, Great video, I planted a bunch of tomatoes this year and plan on canning them for winter.:-)

  • To those who are considering doing this, remember that the lemon juice (or other citric acid, ascorbic acid, etc.) is absolutely necessary to prevent botulism!!

  • I use a jar rack so jars are raised a little from the bottom. Also, a add a little lemon juice to increase acidity. For the past 10 years or so, I have used a steam canner.

  • Memories! Memories! Growing up in an Italian neighborhood, you could smell the tomato gardens in the air. Tomatoes, peppers, eggplant, oh my!
    The older Italians would always have a grapevine canopy in the yard and sit there all day, and sometimes even slept there with their wife yelling at them to come into the house.
    And don’t get me started with the ‘ bacala’ song, if your Sicilian, you already know.��

  • I already do the same way u make but it’s hard for me bc my hubby don’t like tomato 2 days in a row and I don’t like to waste food no matter what it is!!! But I understand completely what you are doing…good job!!

  • Another great option which I love is maple sugar which I use for my family. Maple syrup to about 160 degrees bit of butter around the inner rim, then whip it, whip it good real good. Sugar.

  • Great video. Thinks for your input on tomato sauce canning. Your use of different tomatoes and spices were an eye opener. Again thank you.

  • LOVE this video….I am making my canned tomatoes now and boy do I wish I had Grandma Gin’a’s machine. You are a wonderful teacher, Grandma Gina.

  • Would it be easier and quicker to run tomatoes through a blender then cook them? If the skin and seeds are blended do they alter the taste of the sauce.. if anything I think it would be more nutritious and robust? Just curious as to why I don’t see people doing that.

  • tooooo much extra work. good god…..just boil for 35 mins then let cool for 25 mins. check the popper top and if no pop when pressing your good to go. ba ding!

  • Chunk the tomatoes, blend them in the pot with a stick mixer, squeeze them through a collander to remove skin and seeds. Back in to the pot and add herbs and seasoning to taste. Can for winter. Removing skins and seeds before cooking is a waste of good flavor and body.

  • Why don’t you know to make your own paste from the skins?  You make tomato sauce from scratch at home and then use canned tomato paste.  That really makes sense, NOT!


  • Did you make a Trinity first? Any real Italian knows you start with a Trinity, cook until soft, add garlic cook a little more. Then add the paste and cook until it caramelizes. Deglaze with a good red wine and let it reduce. THEN, and only then do you start putting your tomatoes in. San Marzano is best, Romas will do in a pinch. Whatever spices and herbs you want, bay leaves and a little sugar. My grandmother and my dad put a pinch of cinnamon in their sauces to cut the acidity of the tomatoes. I’m not sure what I just watched, but that’s not a proper sauce. I’m really sorry to call you out on it. Really. But I don’t want somebody using this recipe and think it’s authentic Italian sauce (or gravy, whichever you prefer).

  • Looks so good! My husband taught me to put shredded carrots in the sauce. They dissolve in the sauce and give the sauce sweetness without the added sugar. Very tasy!

  • I am looking to do this for the first time. I am having s hard time following her. she seems somewhat confused. It just doesn’t seem clear and scattered. I know it’s not easy making these videos so I give props but I think I need to find something more clear and not so scattered brain-ish

  • Nice video. I do a similar method. Less upfront processing for increased flexibility later. I can mine as a thin-liquid as well so I can thicken and flavor as desired later. Adds more backend work to use the sauce but that’s fine. I like options.

  • pro tip I learned from a grandma, take the skins and seeds and run them through a second time, you would be amazed at how much more you get out of them.

  • If your good lady was keen to make a pizza making vid i would happily watch it.
    Or if you guys do the same recipe perhaps you could do one for us?
    Love your channel.

  • I am a stickler about process and procedure But Michigan Gardener made a very good point about this method. Americans especially follow food safety to a ridiculously hi standard and most of these options and methods AR what to do to make it sellable. Italian grandmas have been doing it this way for hundreds of years and if people were dying because of foodborne illness it wouldn’t have done it that way. I got 300 lb of tomatoes this year and I’m doing the exact same way. Here’s a little trick store the jars without rings if anything is growing in your food it will easily pop that top and you’ll know it’s bad but if you have the ring on it it will take more pressure to build and crack seal and you might not know

  • Tomato juice not tomato sauce. Sorry buddy you can drink it but don’t poure it over spaghetti because the spaghetti will scream at you, ok COMBA!

  • So is this recipe from the ball book of canning? I was lookign for a good sauce recipe that could be water bathed and not pressure canned, thank you

  • Plumber husband says to turn the cold water on to cool the draining water off the boiling pasta as you dump it down the drain. He says it helps your PVC (plastic) drain pipe not warp because of the boiling water going down it. Postpones an eventual leak and plumbing repair or plumbing bill to fix.

  • Far better to sautee the onions and the garlic before adding the tomatoes.
    Forget boiling to sterilize, just use One-step. No mess and ready in two minutes.

  • I quit using and preparing fresh tomatoes when I found out the price of a huge can of tomatoes, sauce, paste and puree.  quite cheap.  I just use that.  It’s a real chore using fresh tomatoes.  I don’t notice any difference in the taste either.

  • I have over 40 Italian cooking recipe books. In those 40 books, there are approximately 8 recipes that use peppers. Italians (meaning from Italy) DO NOT use peppers in sauce. When you add peppers, then that makes your sauce “Italian/NY or Italian/MI or Italian/FL. But if you want real Italian, leave those out.
    Second, all recipes call for sautéing onions first. NOT adding onions later.
    I appreciate the canning recipe but this is a recipe for PTA sauce…not Italian style tomato sauce. I’m sure this is good. But it is really MI, IN, TN, CO, etc.

  • A good idea would be to have run the tomato thru a food processor peel and all, it blends beautifully and gives you a perfect thick tomato sauce, and if you want it silkier then run it thru a food mill,hope you guys like this advice…happy to gave shared it.����

  • Fantastic video. I used to go to siciliy every year when I was younger and my aunty used to make sauce once a year. It was never like this we used to boil the tomatoes then put them thought a thing to get the seeds and skin out then heat the bottles up and por the sauce in then put a basil leaf in close the bottles up and wrap them up in a blanket all together so they would cool slowly. Never ever had a problem in all the years I went there. Why did her system work?

  • No onions…not enough garlic or using only basil for a good sauce…otherwise the demonstrating of how to can this sauce was excellant…

  • Thanks. I have 95 tomato plants, and 36 varieties. Most varieties are indeterminate, but I tried several determinate ones this year because I make a lot of sauce, and I wanted a lot of production in a small time window (and that’s what I got). I highly recommend the variety Fireworks if you need a lot of production. I would guess that I have 300 500 lbs of ripe fruit in the garden right now. I over-planted this year, but my neighbors are benefiting.

  • I dig your videos and the variety of them. If I had been asked if I would watch someone canning tomato sauce I would have said no way but here I am enjoying it. Thanks!

  • Your skin looks amazing. Must be healthy, home grown eating. My in laws canned everything from their garden. My FNL looked 60 at 86. He had no health issues, no meds. He passed of just old age. As a teen he raised rabbits and sold them to the local butcher. No one eats rabbits I guess anymore. I never have.

  • No pig! Pig is not food, �� but we love marinara. We usually eat raw and even a raw marinara is amazing. And draining it makes an awesome tomato juice.
    Use Ground beef or even just organic cheese over the sauce with no meat is good and quicker. We also use bean pasta instead of regular. No, no sugar! Glad you changed your sugar! Hugs n Much Shalom!

  • I’ve been thrown out of YouTube twice when I reach 1 minute 15 seconds into this video. I’ll try again tomorrow and see if it’s still happening.

  • For those who don’t know, 2 tablespoons equals 30 milliliters, equals 1 fluid oz of lemon juice. So what is the importance of eradicating the jar of any bubbles? What occurs if the jar has bubbles? Also, could you get rid of the bubbles by vigorously shaking the sealed jar instead of stirring prior to sealing? Thanks for any replies.

  • Excuse me dude!!! A lady told me the best receipe for using tomatoes!!! Simply cut off any parts of the tomatoes that you don’t want to eat and toss into the garbage! Then blitz up the tomatoes in a Ninja food processor or other processor and take them to the stove that has a pot of store bought Spaghetti sauce in it and add it to the sauce to give it a lil extra pizzazz!!! ThiS way you can save a lot of frustration havinG to boil the skins off or deseeding them!!! Happi Summer!✌��⚘��⚘

  • i didnt see you using any preservative like sodium benzoate, im manufacturing sweet garlic sauce but im struggling with what measurements i should use to preserve and you use it. i produce 375 ml bottle

  • I think she meant to say a clean wash cloth rather than cold.  I would caution using anything cold against those very hot jars!!!!   She also says nothing about how much of the fresh basel and other spices to use.   That is important, especially to a beginner.   Also, to the lady who uses store canned everything.   One of the reasons we can our own, is that we then know that we are using good and non GMO products which, I believe, studies will show are deadly.    Free from my garden using jars that I can use over and over, to me is always better than store boiught….plus, its the bragging rights that my brother has when he has people over for homemade spaghetti and can happily and proudly say…’My sister grew these tomatoes in her own garden and canned the sauce for me’!!!!

  • (no minimums) will save you a ton of cash. It took me a while to find them. I was paying for Ball, then other companies, then found All American which was 1/8 of the price. Thanks for the video.

  • I have my own recipes and I’m new to canning though my mother did it
    I really wanted it this year due to garden hail storms!
    I have to cram this in and also im vegan non gmo thank you!

  • To make seedless sauce,blanch them first whole for 30 sec..they peel easy,cut in half and lightly squeeze them,the seeds and extra juice come out easy..cut up smaller and do as you did close to the end. It cuts the cooking time of the sauce down almost in half.

  • Attention all canners, I found a stainless steel cup that holds 4+ cups at a time. Throw away those little 1 cup dippers that eat up all your time!

  • So sweet Granny Gina. ������❤️❤️❤️��i wish you good health safety and long life. Infeel teary eyed when you say about the machine and your mom.

  • I don’t know much about caning but from what I’ve seen was everyone stores these jars with screw bands on why is to not store them with them on?

  • I’m very new to canning, used to watch n help my Grandma when I was young but retained very little of it (Too much info too fast for too short a period of time to learn it in). I am curious about the metal. You made mention of using a non-metal utensil to get the air out of the jars, is that important? I know tomatoes are very acidic and react to metal, so that made perfect sense to me. However, you then used a metal (or stainless steel and if that is what made the difference, then please explain why) funnel and ladle, which confused me. Considering the amount of time tomatoes come into contact w the ladle and the funnel, wouldn’t that make the use of a metal “burper” a moot point? Any clarification would be appreciated, Thanks for the video.

  • Great tutorial. I admit I was intrigued by the title.

    I’m surprised you dont make your own onion/garlic powder. $30 Walmart dehydrator and a mortar and pestle. I grow 100 onions and turn the 50 smallest into powder. Just store in your freezer to keep it from clumping.

  • Best thing to do is get the Ball book on canning it will explain how and why each process is so important. It’s easy to can but you need to know how to make it safe. This video is a basic video to give you a idea how canning works. I hope that helps…

  • in our restaurant, we add 1/4 cup of sea salt to a gallon of boiling water….it should taste like the sea, is the saying. This is pretty standard in restaurants, which is which food eaten in restaurants is so darn tasty….salt and butter, lots and lots of salt and butter

  • What a great video thank you! May I please ask what spices you added? I’m new to this and trying to learn. Thanks again for a very informative video with great shots and narration.

  • im using a silver bullet to grind the fruit. use all but the green stem. no citric acid but canning the same way. will keep you posted on taste and longevity.

  • The recipe at the end is only on the screen about two seconds. It would be very nice if you had it in the description or a link. Thanks!

  • This is directed to Pixie Trail Sprite.  You are wrong about needing to pressure canning low acid foods. What do you thing our grandparents and great grand parents did to can green beans, corn, lima beans, and many other things.? I still can the water bath way for all my garden foods. It works great. The canners aren`t nearly as expensive. I just canned my tomatoes and they are fine. You are right about the life of the canned products.As long as the seal isn`t broken and they don`t form scum or mold on them they will last a very long time.

  • If you like the taste of shit then follow her instructions. please stop using the word Italian nothing you are doing here is Italian.

  • Great Video…Good idea about the outside to…My house is like a sauna by the time im done:) And for the ones complaining about the video It is Tomatoe Sauce…it will thickin when used with other stuff im sure..i Did this and Used mine for spaghetti..
    Killer lil set up Guy.����������������

  • Dear Mark

    Here in Iran,we don’t waste the skins and seeds and so after squeezing,we dry them and then make them powder by grinder and then bring it back into the sauce,at least  your sauce will be 20% more than befor,and other point is your sauce will be more nutritious and more you use such recipe???

  • Zhoushan Bowei Food Machinery specializing in designing and manufacturing the filling and sealing machine and fabricating the whole product line and plants for beverage (carbonated and non-carbonated),ketchup,and mixed congee etc. Wish learn more about each other. Thanks.  Sincere, Emma

  • I noticed the screen pushing out the skins and seeds. Does the screen damage the seeds? Or can ya still harvest them for germination for a future crop?