No More RUNNY Sauce! I WISH I knew THIS when I started.

I found a way to cut down the steps of processing the tomatoes, quite by accident. I was getting so many tomatoes one year, that I just started throwing them in the freezer (in a bag). When it came time to process them, I set them out to thaw in a large rubbermaid container. When they thawed, they released all of the water from the tomatoes, and the skins immediately came off as well. So, I got 3 steps done at once! Then, I didn't have to boil down all the extra water for the tomato sauce. The container had collected all of the clear liquid of the tomatoes, leaving me with all of the 'saucy meat' to sauce up. It made my life so much easier and faster to get it all done! I'll never do it any other way now. Hope it helps! I also have used a food mill to remove the seeds and skins, but I still found it easier to work with thawed tomatoes.

In Italy we make tomato sauce by cooking whole tomatoes (with skin and seeds) for an hour so. Then the tomatoes are run through a tomato press to remove skins and seeds and it's cooked again for another 45-60 mins till it reduces to a thick sauce. It might seem like a longer process but it involves very little work and the finished sauce is rich and flavourful because you kept the skins in which is where most of the flavour is.

I am 78 now, (somewhat infirm,) so I live vicariously thru you. I used to put up around a thousand quarts and 500 pints during a season. If you are organized, it is not difficult. I worked full time during the height of season, but with the families help, ( the kids enjoy helping out, plus they enjoy the results.) We used to kid around and say, "No worky, no eaty.") We had our own garden plus we took a trip to the garden part of Wa. State and got everything we needed for great Salsas👍and fruit that was tree rip ready to can. The canning was all done for that part in one weekend. I just wish I could still do it. Since I am a widow and its just me and my son, it just isn't workable anymore. Thank you for the trip down Memory Lane.

this is my AHA moment. watching you put your wooden spoon through the hang tab of the strainer to hold it in place! where the heck have I been for the past 70 years?? sometime the smallest, most inconsequential thing is truly astounding, when you realize it. that, or so funny you laugh at yourself for half the day like I did. Blessings ya'll from the Great State of Texas. ♥

“We give the tomato skins to the pigs and it turns in to bacon.” Best comment ever!! 😂

A farmer shared her trick with me and I have to share. I put a box of clean tomatoes in my sink, I pour the boiling water over the tomatoes, I wait about five to ten minutes then drain the sink. When the tomatoes are cool, I skin and core them. I dice and can them so I can use them for sauce and salsa. I could not believe how easy it was. Thanks for sharing your Nesco cooker idea.

I dehydrate my tomato skins and grind them into tomato powder. Really enriches soups, stews, etc. Also kinda acts as a thickener.

Oh my god. When you put the wooden spoon through the loop on the strainer to stop it from slipping into the pot my jaw dropped. So smart! This has just changed my life!

This just showed up in my feed. I appreciate your tutorial! 2024

I love hearing the lids pop as they compress as they cool off from the canning pot. Then I know I've done it right!

I fail to understand how people can thumbs down a TOMATO PROCESSING VIDEO..🤔🤔🤷‍♀️🤦‍♀️. Some people are just HATERS...

So, now i´m jealous, thank you Sarah; I am now 56 years old, and for the first time in my life i had growen 10 Tomatoplants, on my own, from seedling to harvest and earnd about 3 Kg Tomatoes that i turned in to about 1 Kg Tomatosauce. i weighd everything what 1 cut away. It was 200gram from the innerside stem and 350 gramm Skin and seeds after boiling down. But the essentials is, the Taste. You cant buy this sweet taste of Tomato in the Store, and now i´m smiling like a child. Greetings from Germany

WELL DUH! Moment... Ok, we just learned a little trick from you and you and it wasn't even something you were trying to teach. It was when you placed your strainer on the pot and you slid the wooden spoon into the hang loop. Lol, we always set the pan against something that holds the stainer in place. Such a simple thing that you just don't think about.. thank you Miss Sarah for the "well duh" moment, we'll be using that little trick from now on! 😆 🤣 😂 Russ & Joyce (Florida)

I am married to a Nigerian, so now I make my sauce the way they do. 10 Roma tomatoes, 2 large onion, 2 red bell pepper, 1 habanero, 2 large maggi or 10 small seasoning cubes, thyme, salt, spices. Fresh herbs are great tol. Blended until a puree and then fried with oil until liquid is reduced.

I never skin tomatoes. I process tomatoes in a blender for sauce. When you blend them they look pink but will turn back red at the end. This saves alot of work and time. 😊

A thing to remember is, if your jars are not hot enough when you add the hot liquid to them, they will break if on a cold surface like a marble counter top. I always put a towel down on my counter that I put my jars on, to help absorb some of that heat difference. Happy canning everyone!

Sarah, I take my leftover tomato peels and place them in a dehydrator to dry then grind them in a spice grinder and make TOMATO POWDER! Great on garlic toast, tomato soup anything that needs a tomato kick! Out of 25 lbs of tomatoes to can I was able to make 8 oz jar of powder.

Always enjoy watching you can. At 71, I've made my first mixd berry jam!

This is my favorite part of growing my own food. When you have shelves full of sauces and juices and salsa and you step back and look at all the work that went into feeding your family with food that you grew and you know doesn't have all the crap in it. No additives no nothing but good wholesome food. It really makes you feel good about what you have accomplished. God Bless everyone.

16:47 It's using a word spoon as a lock for me! Brilliant hack!