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?

  • This is tomato juice not sauce. If you try and cook this JUICE down into sauce, your yield will be about half what it would be if you did it right to make sauce and the result will be horribly sour, requiring much sugar to fix.

  • Is there a specific advantage to cooking the tomatoes before you run them through the hand mill or Victorio?  Is it personal preference?  Or is it easier on your arms if you cook them first?  I’m going to be canning for the first time this year thanks for your videos!  I am enjoying them!

  • Bravissima nonna Gina proprio oggi ho fatto anch’io i barattoli di filetti si san marzano,passata di pomodoro,e pezzettoni,poi ho fatto la pummarola,io sono ABBRUZZESE E VIVO A PESCARA!MI PIACE TANTO QUANDO CANTI LE NOSTRE CANZONI ITALIANE,DI CHE PAESE SEI ORIGINARIA?Un abbraccio con affetto ����������������

  • Hahahaha!! I use fresh Parmesan cheese…grated to thicken the sauce and whenever I have boiled potatoes I save the potatoe water for my soup!! I freeze it in freezer bags… flat to store in the freezer. ��

  • Lol I was raised in Mexico 15 years we make everything from scratch I never used store tomatoes cans but when I came to the US and tried them its not big difference not big deal I feel like you are just trying to look cool and cultured

  • Wow! I never would have imagined it would take 125 lbs of tomato to make 14 qts of sauce! This will be my first year canning, I have 10 Roma tomato plants, 3 cherry and 3 Early Girl growing in my garden. Hope I get enough!

  • I put some olive oil in the pan and then add the chopped garlic and onion and then let it fry a bit until light golden, then add your chopped tomatoes, add some salt to your taste and two or three tablespoons of sugar, the sugar takes away the acidity of the tomatoes. Let it cook for one hour and the result is absolutely fantastic…

  • I have the Ball Canning “Bible” that my Grandmother had. I’m 70 now and I can remember her getting it out in the fall. It has to be close to 100 years old now and I swear by it every fall.

  • Oregon State University extension has great canning recipes and also has a Canning timer App that is really helpful so you don’t forget a step.

  • Does anyone else love her accent, grammar style and mannerisms? When she was talking about how she almost “make a bed” I squealed.

    I’m gonna say “do-a like diss” all the time now!

    And she’s HEALTHY and still full of energy; all that sauce is no easy effort. ✨

  • Momma Gina, you are uno amazing lady. I love doing a bit of canning and preserving fruits and vegetables, but never on the scale that you do. That is one heck of a lot of love and work that goes into your sauces and stewed tomatoes. Kudos to you! I sure hope your family appreciates your hard work and talent in the kitchen. Your English has improved so much over the years you have been hosting your videos. Bravo! I srill love your Italian accent. I’ve even picked up a few words in Italian.. Good day when I can learn something new!

  • Eh I gotta say I really enjoyed watching your video. Eh I wanna tell you that froma da bottom of my heart. But na, I gotta ask why am I speaking like you

  • Can I just cut the tomatoes and put them through the machine or do I HAVE to boil them first? I’ll obviously boil it after when I cook it with the seasonings.

  • As you cook the sauce, you will have the extra water evaporate. Never put that flavor down the drain. My Grandmother would be turning in her grave if she saw that…

  • Tomato peels are rich with fiber and contain more lycopene (the red pigment) than the tomato pulp, it is a shame that they are discarded @ 9:20

  • How does a “pro cook” not wash his damn hands..i farm, everyday i am picking weeds and playing in dirt. 85% of the time im barefoot but if i ever went into the kitchen with all that crap under my nails i would be chased out with a broom….remind me to never visit Italy,where i guess hygiene is “optional”…

  • Try this you next time you hard boil eggs. Drain the boiling water off. Let them cool on their own. The egg has has a membrane under its shell you trying to cool it down with cold water. The membrane Titans around the egg. Try letting it cool down on its own and see how easy it is to feel thank you bye

  • Oh my grandmother gave me a great tip about peeling them. Boil the water and put them in a strainer. Pour the boiling water over them evenly and it will make the skin just peel right off and they won’t be hot. I just tried it and it worked.

  • Yes you can. You would need some type of divider that would allow the upper tier of jars to be stable while sitting on the lower tier. Also you would need to make sure that the upper tier is fully submerged by at least 1 inch of water.

  • I wash my toamatoes, I don’t skin them. I place them in a big pot with fried onions, herbs tom pasted, garlic etc. cook it up for 45 min then I blitz the sauce it goes nice and thick. I pour into sterilised jars lids have been bathing in lemon juice I seal place in a water bath and boil for 40 mins

  • Aren’t tomatoes a low acid fruit? You either have to add acid or process under pressure. His way is much faster but I wouldn’t skip the pressure canning in my home.

  • I made a bushel of tomatoes today using your method and it went perfectly, We even said the prayer with the cross. Thank you for the beautiful demonstration.

  • Two things:

    Unsalted water boils faster, so add salt right before the pasta.

    I saw you dump tomato juice when you canned them, now I’m watching you dump more juice now. It’s crazy to watch.

  • I don’t know why you would care that they’re organic.
    I mean, I do. You think it: A. tastes better, B. is better for the environment, C. is better for your health or D. any combination of these.

    The reality is these are all pretty much proven to be false. First talking about the environmental impact, it’s important to note that while some organic practices are good for the environment, some of them like the use of natural fertilizer are actually harmful to water. (to have the organic label you need to adhere to all organic practices despite some of them being harmful).

    As for tastes and health, one is a demonstrated placebo and the other has just no grounds in science.
    Thank you, great video

  • Beautiful Nonna, you remained me my Nonna Angela. Thank you for showing how to make salsa di pomodoro, you brought back a lot of my childhood memory. 100 anni Signora

  • Heirloom tomatoes often have less acid than the more recently developed varieties. This creates a lower acid environment, which means you shouldn’t use boiling water bath canning. That is why citric acid is added to canned tomatoes. Also, you need to make sure the jars seal. Get the Ball canning book.

  • Don’t mean to contradict but just so people,don’t make crucial mistakes, don’t put the jar lid on tightly as they need to burp themselves as they release any air inside while cooking. Jars crack this way or can explode. You can remove those bands after they seal and the seal should be so strong you can pick the jar up with the lid and it won’t unseal. It’s not the tightening of the lid that is making the seal. It’s the vacuum in the jars. And in fact you should remove the bands to keep a jar from having a false seal. In other words the band may be holding on the lid rather than a good seal. This is called a false seal. Also never put a cool jar into boiling water. When canning put hot liquid into hot jars into a hot canner of gently simmering water or put cool liquid into cool jars into a canner that is just turned on. This allows them all to come to heat together or jars can crack. You also skipped a few steps. I’ll mention a couple. One is using a long instrument or plastic knife to de bubble before placing lids on. And using vinegar on a paper towel to clean the top of the jars before placing the lids on. This helps to insure a good seal. After canning remove the jars from the canner and allow to come to temperature. Wait 24 hours before disturbing. All jars should be sealed. If not put in fridge and use within a couple of days. Now you can skip some of these steps and may or may not get away with no repercussions, but why teach incorrectly.

  • Great canning video folks. Really liked how you all moved the canning to the garage to save the kitchen. Thanks for sharing with us. Looks like some really good sauce.

  • My parents used to do that the stewed tomatoes I wonder why we were never close I love them even though sometimes I dont think how I was raised was right at all

  • I re-season my cast iron every time I use them. I wash them (yes, with hot soap and water), towel dry, then sit on a med heat, then I coat with lard or oil and the way up to the rim and turn the heat off and let it cool. Then hand in my pantry. A fried egg slides right off them, and tomato based cooking hasn’t got the time to affect them.

  • Excellent video, I think it’s the best on You Tube. I was reading your comments and the one I focused on was yours about rotating crops. Lesson learned for me! I will be doing a rotation, that so sad. I hope you have a better next season!

  • What I have discovered is that Ball and Kerr have been bought out by a company named Newell. They are paying to use the Ball and Kerr licensed names. Hence the crappy new lids and rings. After contacting Newell, I was sent and email that said the following. 1. Press down on the lid, is it doesn’t spring up it is sealed. 2. If you tap the tops of the jars with the bottom of a spoon to listen for an odd sound, but only people with good hearing should use this method. AND 3. LOOK FOR THE INDENTION. I want everybody everywhere to go to and fill out the contact form located at the bottom of that page, send an email with the subject line BRING BACK ORIGINAL BALL LIDS AND RINGS. Then tell them what your experience has been, your disappointment, the dissatisfaction with the length of time the seal on the crappy new lids is good for…18 months? I am like I could go buy store canned goods that are best by for18 months. Ridiculous, please help spread the word. We’re being played. All the money for jars and product and you cannot depend on the SEAL. Thanks for listening.

  • I notice all these recipes are using fresh tomatoes. What happens if you used canned as in pre-canned crush crushed tomatoes? Would is affect how long the sauce lasts on a shelf?

    And would not using lemon juice affect how long it lasts?

  • If you don’t have a machine you can squeeze them through a clean pillow case. My mom had a special pillow case for canning and us kids would take turns squeezing the juice out of the sack. It worked really good for jellies.

  • I’m confused as my Mom always boiled the tomatoes, the jars and lids. Put canning salt in then filled the jars meticulously wiping the edge of the jar for debris that could cause the lid not to seal. Placed the lid on followed by the ring. Left to sit and pop which they invariably always did. Is this no longer acceptable!

  • You do NOT tighten the jars that much before you boil them. The idea is for air to leave the jars as it expands but not let the water in. The method you showed could cause jars to explode.

  • Our family canned almost everything we could grew. We didn’t weigh our produce we did it by the bushels. My mom made me help her as I was the youngest child still at home. It was a labor of love cause I got to eat what we grew.

  • I’m Italian and I live in Napoli, I love this man, he does what did our ancients, now few persons do this, but I can say there is a big big difference between this souce handmade and the S…. that we find in supermarket. ❤️��

  • hi where can I buy the jars?

    Please if you will read this comment can you reply on one of my videos? Because I turned off the notifications to other comments thank you

  • What is the total cost per jar doing it this way? I’d love to make my own sauce, but not if it will end up costing $5/jar of sauce.

  • I do spaghetti suuce for years buy never did the jars in hot bath water. Just keep everything very hot, put together, jars seals very nicely and I never had any problem doing my jars this way.

  • Thank you for recipe Grandmom but, you speaking so so much. Bla bla bla bla. I think, you cannot stop. I kiss your hands. Be happy always Grandmom. Long live. ����

  • I never started canning pasta sauce. I went from store bought tomato sauce to my own quarts of tomato sauce. Pints of tomato sauce too, make great pizza sauce quickly. It is quick and easy, as you have shown, to just add a few ingredients to your tomato sauce, and dinner is on the table. And I’m not left with too many jars of pasta sauce I’m not going to eat. The tomato sauce is much more versatile, and can be an ingredient for many different dishes than just pasta sauce. Cheers!

  • There were two VERY big misses here. One, the tomatoes were no where near ripe enough to can. Number 2, way too many seeds that need to be removed in a food mill. I have been making tomato sauces of all kinds for 40 years now, including doing a refresher from a pro chef in Sicily last year as well as learning from old Italian grandmothers who have been doing this for over 70 years. So, I have a decent level of expertise making tomato sauce. Get rid of those seeds and be patient letting those tomatoes ripen.

  • Love this video!! It’s exactly like my nonna’s but 1 question, how do you seal the jars? She would eather bowl the jars or turn them upside down with the hot sauce inside and wait over night.

  • Amazing video. Thank you so much grandma for sharing with us and teaching us how to make your amazing sauce ��❤
    Grandma can you please tell me after making this sauce, how long I can able to store them?

    Love you ❤✌

  • Why you no sell the tomato sauce online? I would pay good money for some of that great looking marinara! ������ Your neighbors must love you just from the smell of fresh marinara!

  • My 20 yo nephew just convinced me to add some pasta water to my sauce the other day to thicken it up. It worked instsntly! One less ingredient to pull out of the pantry:)

  • As a southern Italian, I must say that that keeps me not crazy!
    First of all, it seems to be a type of tomato not too suitable for the preparation of a sauce: I can not say anything about their flavor, but from the appearance, they seem too watery, with too many seeds (bitter) and perhaps even a little earlier with the ripening. This is instead my personal taste, I prefer tomato puree instead of chunking. By using a tomato-press machine, the annoying peeling phase (in boiling water) is also spared.

  • Why you don´t take out the seeds??
    In the next video
    This Old scicilian Lady show a very easy way to can tomatoes without seeds and skin.

  • If you have a Vitamix, you don’t even need to peel the tomatoes at all before making the sauce.  You can simply throw them in the Vitamix and the skins get pulverized so well that they are not noticeable in the finished product.  I make it that way from fresh tomatoes, all the time.

  • I love her so much!!! Is there a reason the jars are cooled upsidedown as opposed to right side up, does it matter? Mine are sitting upside down as we speak under a blanket waiting to cool. Wish I could send you a picture, lol.

  • That’s what my Mom called open kettle packing. Where you put the boiling liquid directly in the jar and seal it immediately, and turn it upside down to cool. I know it’s not an approved method but that’s how it is done. Do your own research…make your own choices.
    ♥️������ Love you Mama Gina!!!

  • Great video presentation. Useful information. Thanks for sharing this awsome information; Jerry of Pine Meadows Hobby Farm

  • I am going to be making these in a couple of weeks. Could I add 1 teaspoon of lemon juice and then put them into water bath for 40 minutes? I feel that this would make them according to food safety standards. However, how would this affect then taste??
    Gina I just love you recipes, thank you so much for sharing them all!

  • I’m a 1st timer to this channel, oh man I love him so much. The energy, the accent the and the character. Awesome! God bless him.

  • Thank you for this video! I’m 53, been canning since I was bout 7. It’s nice to see a video that uses a water bath, and not open kettle canning

  • I never canned tomato sauce. That looked very delicious! Thanks for sharing the video! I would like to see you make chicken cacciatore. Making me hungry. Lol

  • Where is the jarring / canning part with an explanation of why there is lemon juice and salt, boiling the jars, etc.? The lids looked like they were 2 separate parts as well, no explanation…this was more about making tomato sauce not jarring / canning…

  • I use Merlot for my sauce. You can skip the lemon juice. It adds a hearty Italian flavor, and the Tanin in it will do the same trick lemon juice does. Been doing it that way the past 8 years, and no botulism…

  • Good video for someone trying to learn how to can sauce. Everyone in the comments seems to think this is a recipe but I thought the title of the video was pretty clear. I’m making chili sauce and some other stuff. Maybe next time you’ll have to just say “some sauce that needs bottled”
    B.T.W. if you know your pasta there is nothing that defines “Spaghetti Sauce”. Frickin’ Olive oil, chopped bacon, parsley and Parmesan is one of my favorites. Why everyone so negative?

  • Thanks Brunnel. I have a problem to preserve tomato juice for a long time. I tried as follows.
    Blanch Tomatoes. mill them liquid content abt. 5 Brix. heat it upto 10-15 Brix. add 5ppm of KMS. Poured it in to a PP bag and sealed it. but within a period of 3 weeks content was perished.
    Please help me to overcome.
    Thanks in advanced.

  • I did this too but without citric acid (just salt and a little bit sugar) and by using an empty dish washer to vacuum the bottles with high temperature. You can check it out:

  • So you don’t blend your tomatoes or anything? All the recipes that I have seen they let to simmer for hours their spaghetti sauce and you don’t and I love it.
    For how long do you simmer yours???
    Thank you so much.

  • I just canned some beef stew for 90 min. at about 12 pounds (Am At sea level) The weight regulator never moved, is that a problem? All the jars sealed on their own.

  • This is why people buy highly processed and genetically engineered corporate canned/bottled tomato sauce. Eating healthy and flavorful food is hard-ah work-ah! Bravo for handing it down Pasquale

  • I really enjoyed your video! Your sauce looks great and seems like it is very tasty. Only one thing about your canning process scared me and that is the wiping of the rims of the jars. I wipe my rims really good and still get stuff on the napkin sometimes after two good wipes. You just kind of lightly wiped them which leaves too much chance of not getting a good seal. I subscribed to your channel because I loved everything else and can’t wait to see your other videos. ��❤

  • Cool. This thought makes me not feel crazy! I do the same and always wondered why I didn’t can or freeze the sauce and cheat �� a similarly way.

  • I just located a Squeezo on eBay and waiting for delivery where did you get the red wheel and motor setup for yours? I would love to do mine the same way or would you even sell a frame and motor set up? I would be very interested in paying to have one made for mine. Oh well any help would be GREATLY appreciated.  Thanks so much.

  • Video labelled ‘stop canning pasta saue’ but all you did was b#[email protected]%h about not having dinner ready. Could. Not watch past 3:30 mark. Hint when you label a video be sure label DOES hint at content. Video = FAIL (in my opinion)

  • If you only use romas why do you have beef steak tomatoes on your t shirt? No ody needs that much tomato sauce. 5 years old in your basement ����

  • What if I told you, that you dont have to do the whole watter bath canning process. You just heat the sauce up and put it hot into the jars lids down. Thats it. Halft the work.

  • At the very end once I have my jars with sauce in it in the water bath, should i put the lid back on or not? for boiling for 45 mins?

  • Curious. Does he need to can the sauce still? Or is the sauce good as is? I was expecting to see the video end with him submerging the jars in boiling water.

  • My Italian neighbors made wine instead. Our street was purple for a week. Their wine was like 40 proof. The grandpa was like 90 and strong as a bull. He credited the wine.

  • I don’t know how many pds 8 qts. of tomatoes are but, on the NCHFP site….it calls for only 1 cup of onion to 30 pds of tomatoes.  Something to do with the ph level.  And, then give this warning.  
    “Caution: Do not increase the proportion of onions, peppers, or mushrooms.”

  • She doesnt know what shes talking about. Leave the jar sit if the lid didn’t seal? Thats called botulism. You should not screw the lids on too tight because they have to create the vacuum by forcing air out of the jar.

  • That is a lot of extra work… I cut my work by washing the tomatoes and cutting out the core… put the whole tomatoes in a large pot to the top and even more as it cooks down pretty good.  I don’t bother cutting, chopping or peeling…maybe cut a few so the juice covers the bottom to get it cooking.  After the tomatoes are cooked I just take my Bamix stick blender and blend it…I keep cooking it down for hours.   I don’t add tomato paste as I agree defeats the purpose.  I add vinegar, brown sugar, Cayenne pepper, salt… etc.  that is a general idea.  Some pots I will strain the skins and seeds out and some I leave as is… it is fine either way.  I use this as ketchup… you will frown on store bought after using this, I also use it as a spaghetti sauce ( I use half bought a half home made to make it stretch the home made adds the great flavor the bought adds the thickness) and I add it to soups.  You can also use it as a salsa I have Ultra Get to thicken it but I rarely bother(only do this when eating it).  We planted over a hundred tomato plants so we gave lots of tomatoes away and had lots to can.  I am still hoarding our best batch from three years ago… ha ha… I just opened up a jar today to have with my meals.  I pour it into a ketchup bottle.. it does not last long!  I stored all of my jars in a spare fridge. I don’t have a cold room.  The following year we had some bad luck so not many tomatoes or beans I did over a hundred bags of beans and yay… we still have some and they are still fantastic.  The good years make up for the bad ones!

  • Digital pH meters are about $5 on Amazon. Buy one of those if you like to make your own recipes, that way you can know the exact pH and adjust accordingly

    For example, my tomato sauce I just made came out between 4.2 and 4.4 pH. So no more acid necessary

    But last time, it was 4.7, even though I followed the same recipe

  • This thing is a beast.>>> Very heavy, solidly built. We were kind of afraid of these things, but this one inspires confidence. The pressure gauge was spot on and I love the pre-set metal weight. The lid attaches very securely and the pot seems to heat up very quickly (we have a pretty strong burner, but…) When filled with water, it is VERY heavy, so keep that in mind. We’ve used it three or four time already and it’s been a lot of fun!

  • Freezing sauce: I should add that you can use the procedure outlined in this video to make the sauce, but instead of adding citric acid, pouring it into jars, and processing, you could simply ladle it into quart freezer bags and freeze them, laying flat (let it cool way way down before bagging it). This is a good method if you have the freezer space. It does suffer from the threat of a power outage, however. You could put dry ice into the freezer to get you though an outage, or you could even have a canning session to preserve it.

  • People trying this should really reference modern techniques. There’s a reason citric acid is added to canned tomatoes. Acid in canning is very important. 50 yrs ago you had very few tomato options at the supermarket. Today you have many more of various acid levels. Modern techniques are the reason almost no one in this country gets botulism.

  • wow… I dont think I did that… But when I go To Use it, just as I Do any other jared Sauce I put w/ meat & extra seasoning in a Crock pot and Simmer for at least 2 hours… do you think that will be ok?

  • I’ve been using your video every summer for the past 5 years. Thanks so much! Our sauce always turns out great. Though I skip the de-seeding and de-skinning step, skip the citric acid, and I do salt the sauce.

  • Wow a 100 lb of tomatoes that’s cute growing up me and my family used to can 350-500 lb a day we started at 1:30 in the morning and by 9 we was done and back working in the garden.

  • I may have missed something, maam but I am wondering how much lemon juice and salt to add. Also, I ran out of pink salt, would table salt be sufficient?
    Thank you.

  • That is an amazing quantity of tomatoes. How long did it take you to mill that much liquid to get seeds and skins out?! I’ve done jam and pickles and need to do a small batch of sauce. Thanks for the video.

  • This thing is a beast.>>> Very heavy, solidly built. We were kind of afraid of these things, but this one inspires confidence. The pressure gauge was spot on and I love the pre-set metal weight. The lid attaches very securely and the pot seems to heat up very quickly (we have a pretty strong burner, but…) When filled with water, it is VERY heavy, so keep that in mind. We’ve used it three or four time already and it’s been a lot of fun!

  • One trick I learned from my mum. She would freeze her tomatoes first! you can crush them and put them in freezer bags or containers. When you’re ready to can them, (in winter when its cool and you need the heat in the house. When you go to defrost the tomatoes, the liquid will have risen to the top and frozen there. You dont even have to thaw out the toms, just take them out of the containers and put in a colander. The liquid will thaw faster than the toms. Then put the toms in the jars, or put them through a mill if you want o remove the seeds etc and then jar. Proceed as usual. You can use the liquid and way you like. In bread or scones or muffins or whatever. You can even drink it!

  • I want to try this but I’m worried that the lemon juice and salt will affect the flavor of my sauce. Are they necessary for the sake of preserving?

  • I’m assuming that you put the lemon juice in first so it mixes through when you add the tomatoes. That’s what I would do anyway: )

  • What happened to the skin on the tomatoes? Does it soften so much it dissolves when crushed by his “machine”? Nothing worse than a piece of chewy tomato skin in your pasta.

  • I love the video but I am confused. Some videos that I watched, they didn’t boil the sauce after they are canned. So, I don’t know what to do.

  • I loved the video. I would love to do my canning out doors but I am afraid of hot jars bursting on me as I take them out. I have had breeze hit my got jelly from an open window and lost 3 jars what a mess. How do you keep this from happening to your stuff.

  • I like this idea. The thought of having the same exact spaghetti sauce over and over and over again for a whole year really flares up my aversion to commitment. You’ve got the right idea here, Sarah. As usual.

  • I just did one case of roma tomatoes yesterday and it took me at least 3 hours to parboil all the tomatoes and then put them in ice water to peel them. I need a machine like yours!!!

  • I get big cans of spaghetti sauce & sloppy joe and i can’t use the hole can how can i jar it in smaller jars.? some one get back to me

  • Hi! Im new to your channel. I make my own spaghetti sauce too, but never canned it before. I will be doing that this year. Thank you for your tips!

  • My Ex from Italy called this “Quick & Dirty” same amount of Tomatoes & sauce, but add 6 cloves of fresh garlic (pressed) into the olive oil and simmer til translucent then add the sauce & tomatoes. Add fresh basil when it’s almost done cooking. And the alternate is Puttanesca Just leave out the basil and add white pepper, black olives and capers. takes about 40 minutes total to reduce down. even if you drain the tomatoes, but it is super YUMMY either way! You could add meat but we never did.

  • She is so fun to watch. Thank you for helping me make square. May God bless you with many more years of life so you can share your love of cooking.

  • 6:06 Please tell me there was a bowl in that sink and you didn’t just waste all that wonderful tomato juice that could have been used in something else or even drank. ��

  • tried harvesting and drying spearmint and it ended up smelling like wet socks fresh off a 12 hour force march while wearing an old pair of standard issue combat boots…..special indeed.

  • I quit canning pasta sauce years ago and just can tomato sauce. If you add ingredients to your sauce, you can make so many different things.

  • Your pro cook has several cans of tomatoes that have gone bad in the thumbnail. You can tell because clear liquid pushes the pulp upwards and the clear liquid sticks at the bottom. Someone will get sick off your shit. You have at least six bad cans in that thumbnail. At least learn to can right and not loose your produce. Wouldn’t put it past your idiot ass using city water to can with.

  • Why are you peeling and deseeding etc? Isn’t that the best part of the tomato? The whole thing can be used in cooking but to each his or her own I suppose.

  • Please help!!!! I’ve been canning for many years but this year it’s different. My lids are sealing but their buckled. should I reprocess?

  • when you say 8 quarts of tomatoes, if you skin, and deseed how many cups would it be?  I have all of my tomatoes blanched and deseeded and they are in marked freezer bags in the freezer. 

  • Would love doing this but the investment of buying all the jars, big pot and the pounds upon pounds of tomatos is just not feasible for most of us. Sad but true.:(

  • Looks like a great way to process outside of the kitchen to keep things cool inside. My only comment would be that we are advised that the hot jars should not cool in a draft and there appears to be quite a bit of wind. I think I would place them in a box and carry them inside to cool completey. The rationale from what I understand is that a draft can cause the jar not to seal properly. Thanks for sharing. P.S. I really envy people with space to garden who can harvest their own homegrown produce.

  • Any Croc-wearing, tomater cannin’ red neck is OK by me! I never add the onions, etc. I just keep it as simple as possible and then I add the aromatics when I use the tomatoes in the final dish. I’m intrigued with the squeez-o-matic that you made! I scald my tomatoes and peel them by hand and then put the cooked tomatoes through a processor. Sometimes I’ll just can the crushed tomatoes in chunks. I think I’ll continue to peel the old way as I can dry the peelings in the oven and then powder the dried peels to add to soups, etc. Good Video!

  • that was so lovely to see. It brings back memories of my childhood with my dad making the sauce, and us kids having to grind the tomatoes with a hand machine. I still do it every year, but not at this capacity and it doesn’t ever taste the same as my dad’s. Thank you Nonna Gina

  • Love your canning, those jars looked simply beautiful! I’m fairly new to canning tomatoes, we can’t grow them well up here on the 56th flatitude so we buy most of them.
    Have you ever tried a steam juicer for this? I will try it this fall to see how it goes.
    Thanks for the video!

  • I may have missed this in the video but after peeling the skin off did you puree the tomatoes and strain the seeds, Just curious I prefer a chunky sauce but was curious?

  • A 5 minute video on canning that no canning is done?
    This is not a video on canning it is a video on making sauce and talking about how you plan to can it.

  • Thanks. The bands will rust if stored on the jars. I think they are made differently than the lids and just don’t hold up. Dry the bands after use and store them in a paper bag in a dry place. As for shelf life, I have used three-year old sauce that tasted fine. As long as the jars are stored in a cool, dark place, the life should be very long.

  • That looks SOOOO GOOD! Wow, I love your dining room! I love the antiques and the wood burning stove and the canning jars and the drying herbs! I want to have that myself one day!:-) I always thought I’d have to use my kitchen for all of that but putting it in the dining room is a great idea because it’s not as hot and humid in there (for the herb drying) and the dining room has more space as well. I love that idea! Plus it gives such a great ambience!

  • A great sweetener for your pasta sauce is apricot nectar. It doesn’t think it down, takes that edge off and adds a secret great flavor. I discovered this accidently one year.

  • Suggestion for filling, use a glass or plastic (4 cup) measuring cup or a small pot that holds more than a laddle. Love the suggestion for placing jars on wood slates.

  • It won’t ruin your pan, it ruins the seasoning on your pan, so you have to do it over again. You don’t have to buy a new pan though. ��

  • hmm, but how much longer does it take to can spaghetti sauce instead of tomato sauce? When I’m cooking I want tomato sauce once or twice a month, but I want spaghetti sauce 3 times a week at least and sometimes use more than 1 can at a time. well thanks for the food for thought. I’m actually going to prioritize diced tomatoes canned and dehydrating sun dried tomatoes, before I prioritize sauce. soo many tomato options!

  • It sounds good but you lost me with the cornstarch. I would have to try that to believe I couldn’t taste it. Either way good job with the scratch cooking!

  • I bought a similar (motorized) separator a few years back. First, I processed the tomatoes raw. It made the machine work hard, but more importantly, the puree had an odd bitter taste. I made calls and watched videos. Everybody seemed to lightly cook the tomatoes to soften them first. That’s what I did, and it worked well. A second pass through the separator extracted more puree, and the flavor was not negatively affected. Softening the tomatoes is an extra step, but in my opinion, a better way to do it.

    I made seasoned sauces, and sauces with blends of tomatoes, including heirloom tomatoes. I found that all sauces had a grainy texture due to the mechanical separation method, which was not conducive to coating pasta. I corrected this with an immersion blender. Over-cooking works too, but gives a caramelized flavor.

    Now, I just make the puree, cook it a little, add salt and adjust the acidityand jar it. I use that as a base for sauces later. That way nobody gets tired of the same old flavor. I also peel and can chopped tomatoes. These two ‘raw materials’ fill all my tomato needs.

    I offer my comments as additional information, not to negate any of the excellent work done by our videographer. Tomato lovers gotta stick together:)

  • Seems it would be easier to core, blanch, peel, and then boil down (the way I do it) but I don’t remove the seeds versus having to do all that slicing and then running it through the mill.  Also, do you put this “juice” on pasta?  Seems so watery it would just go to the bottom of the bowl…I like mine way thicker than this.  You have a really nice garden with some awesome looking tomatoes!

  • Ball canning book isn’t always right. Even they are out of date because preservation science is underfunded. You don’t need to add acid if you ate working with heirloom varieties, they are high acid fruit. Only modern hybrids need the acid. If a method of canning works for a century without mass food poisoning being a problem, it’s just as likely to be fine. Italy doesn’t have a high rate of canning-related botulism, so the method is very likely to be sound.

  • Not going to stop. I can spaghetti sauce with meat and various soups and stews because I work as a Special Ed teacher, and when I get home it is so nice to just open a jar and boil some pasta w/o the hassle.

  • Nice crop! We do the same process as you except i deseed mostly by hand when i halve the tomatoes before cooking, the seeds arent that many with the varieties i grow, mostly meaty types, so i dont worry bout it. We can it as a thin tomato juice like yours because i mainly use it to make tomato soups that boil down for a while, and not for thicker pasta sauces.

  • I don’t bother peeling tomatoes for sauce, and I add lots of other things, onion, basil, oragano, bay laurel, tarragon. Plus diced green bell peppers, or orange or yellow or even red depending on what is growing in the garden.

    The trick for “quick” homemade thick sauce is to dice the tomatoes and simmer for hours. If you are making a pure sauce or paste and want to get rid of seed and skin after cooking for a while, use a kitchen colander, the wholes are usually large enough to catch most of the seed and skin. If you need it even more pure, then use a sieve.

    You don’t need lemon or salt when it comes to tomatoes as tomatoes have sufficent amounts of acid to kill any bacteria that might get involved in the transfer from warm cooking pot to sterilized jars.

  • If you drain your tomatoes really well after you first cut them it is better. When you add them to the big pot to cook there is too much water/juice from the tomatoes. You should just put the tomatoes only not tip with the juices from the tomatoes. Even after you remove them to put into the machine you must drain them very well to get rid of all the water. Then the sauce you get will not be thin and watery. It will be beautiful and thick. Then when you cook the sauce it will not take so long because it will not be so watery but more pulp. I watched my parents make sauce for nearly 50 years.Very rich and thick. Maybe they did not make as many bottles but that is because it was not watery and more concentrated.They also did everything by hand no electric machine. Hard work.����

  • Great video!! I agree about the cast iron, however if you have someone in the family with an iron deficiency… cooking high acidic foods in cast iron will naturally draw the iron from the pan and give you an iron rich food. Our little granddaughter is anemic and dr. told my daughter in law to cook with cast iron as often as she could making meals with vitamin c/ high acid content to add iron to their meals