Canning Tomato Sauce & Juice!

tomatoes tomatoes everywhere [Music] [Applause] [Music] hi everybody thanks for stopping by the homestead my name is sarah from living durations homestead and today is a double whammy for you guys i am going to be making tomato sauce and tomato juice all at one time i wanted to just kind of share a little bit with you guys before we get started we are so blessed by our tomato crop this year you know we have shown our tomato rose we have two rows of tomatoes one row of hybrids and one row of heirlooms you can check out a video of us picking tomatoes in this video up here which kevin will put on whatever side it goes on and you know we just cannot believe that the first summer garden on our homestead we've been in our homestead about a year we weren't able to have a home or a garden last year because we moved into this property at the beginning of July so this is our first garden in our first whole summer here and the tomatoes and the produce in general are just coming out amazingly we can't even get over it these videos that I have here and the tomatoes you've seen in the two videos before we can in diced tomatoes and us picking tomatoes those are all the hybrids our heirloom tomatoes haven't even started ripening yet they're still growing they're still small and getting bigger and bigger so gosh we are just so thankful and so blessed that we have such success in this first garden now he'll give you offices in our first gardening experience ever we had a smaller homestead in the Phoenix Arizona area for about four years or five where we grew much tomatoes in this desert yes in the desert and then prior to that two or three years in our residential property in like an HOA neighborhood we grew tomato and some other gardening vegetables for like two or three years also in the desert before we moved here so we're not total novices but she's at Missouri Ozarks we are just thrilled to have such success in our first summer so that is what I want to share with you about Matt we're so blessed and grateful and thankful my pantry of tomatoes is completely empty I can't as much as I could two summers ago in preparation for our move and those were out maybe two maybe six months ago or so so we're not selling any of these at the farmers market this year because our main priority is to stock our own shelves first for our family if we have leftover we'll take them to the farmers market when I don't want to see another tomato again for an entire year so like I said before today we are going to be canning a tomato sauce and tomato juice all at once I want to teach you this trick I'm not an expert at canning I don't have all the answers but this is a trick that is really helpful for me my main goal this summer for canning tomatoes are diced tomatoes tomato sauce and tomato juice and salsa and you know previous years I have canned pasta sauce versus tomato sauce and I found myself having provide just plain tomato sauce to go into recipes that don't require like the oregano and the basil and the other things that are in my pasta sauce so this year I decided to just do mostly tomato sauce now I'm contemplating doing at least one got to pop the sauce so that I can share that with you guys if you think that's a good idea let me know in the comments below and I'll get out my pasta sauce recipe and make just a little bit so you guys can follow along but anyway today like I said two and one double whammy buy one get one whatever you want to call it that's what today is I developed this way of doing it because I really don't like having a pot of tomato sauce on the stove for hours and hours and hours to cook down and to thicken it I you know I have so many things to do and I would rather find a different way to stick in it now when I was working full time in the Phoenix area on our homestead the way I got around cooking that down is I would dice all our tomatoes that came into harvest I would freeze them all so that so that I could do all of this at once I didn't have time to can every day or every other day like I'm doing right now because I was working full time so I would freeze them all and then when I thawed them out they would separate into life of super watery stuff and then just a good pulse stuff so I was able to just dump my freezer bags full of size tomatoes through a colander or a strainer and that would separate all the good tomato stuff and the watery stuff and then I could you know dump that or whatever because there really wasn't much good stuff in there anymore but this time around I'm going to teach you a second way to do this I have washed all of the tomatoes that are ready for me to can today I have at least this much ripening on our shelves to do another day I have just I quickly washed every single one of them because I'm just going to be chopping them and putting them into the pot to get heating up they're not going to skin them first so I washed them just because some of them had like leaf bits on them and and you know maybe some bird droppings or some and I really don't want that in my sauce mix so I'm going to get started on that oh one more thing I wanted to show you how gorgeous these tomatoes are look at the size of that I hope that you can see how big that is and how gorgeous this is our hybrids that we're raising this year are their two hybrids early girls which we have raised a lot in Arizona and a new one called Jetstar welcome you to us it's not really new new to us called Jetstar and the reason why I chose that variety is to try this year is because University of Missouri listed as one of the most disease resistant strains of hybrid tomatoes out there and oh my gosh like all of these tomatoes are a few moments most of the tomatoes on here are from the Jetstar's and they are consistently gorgeous and huge and you look you know I'm going to cut this open and and let you see how gorgeous this is in the middle I cannot stress enough to you how gorgeous these tomatoes are I'm just going to cut it in half and show you look at how gorgeous that is isn't that amazing oh I can't even get over it I cannot even believe how beautiful the insides of these Tomatoes are and they're all like that look at these oh my goodness can't even get over it ok enough jabbering on and on I'm having a hard time with our cabin here enough to have written one on and get started I'm going to be coming out the cores of beans and then you know just kind of chopping them in corners or whatever and put them in my pot so that I can get them on the oven Simon you're working I guess you've done the job I'm going to get working and then I'll check that with you when these are all in the pot Glen without halfway done with the amount of tomatoes that I have to cut up and as you can see my pot is like almost completely full so what I'm going to do is put this on the stovetop and get it heating up and boiling down because it will start to get like breakdown in there and it will give me more room to put more and more Tomatoes on top so I'm going to put it on like a medium low heat and get it going I'm going to make sure that I come back here and stir this often it is possible for it to start burning on the bottom and you don't want that bird stuff mixed in with your pasta sauce or your tomato sauce sorry I'm just going to throw this on I'm going to keep this on like two and a half I'm going to keep chopping Tomatoes and adding them to them and stirring and stirring and then once the juices start separating from the rest of the pulp and the skins and stuff and I'll bring you back and show you what I'm going to start doing next okay so I have been continuing to chop the tomatoes and putting them in my hand as I'm warming it up and I'll tell you it's only been less than 10 minutes since I started heating these tomatoes up and I won't show you how much liquid is starting to come out of these Tomatoes so it is very very liquidy and this is what I don't want to have to boil off of my tomato sauce I want to capture all of this liquid as tomato juice and Canton separately from my sauce so what I'm going to do is I'm going to take my ladle and I'm going to start labeling off some of this liquid and pouring it through a fine strainer into another bucket if some of it tomato pieces get in there that's fine they're going to collect in my strainer and then I'm just going to put all of this stuff back in with my my sauce mixture my tomato mixture and I'm just going to keep taking off all of this liquids until I feel like most of it is gone before I start running it through my little machine which will take the skins out and seeds out and leave me with the pulp so I'm going to continue doing this as well as chopping up the rest of my tomatoes putting it in here and just have this process go back and forth and back and forth until I'm ready to start running my cooked tomatoes through my little strainer machine well it's been about an hour since I first started putting this on the stove all the tomatoes have been cut up and has been put into the pot and as it has cooked down as I see that it becomes really like liquidy I'm just labeling it off and putting it through my strainer into a second pot where I'm capturing all of the tomato juice so I'm done now I'm I have whatever juice I'm going to be getting is in this pot whatever puree or tomato sauce I'm going to get I have in this pot and you can see that this is quite a bit thicker you can see that it's mostly cooked down and then over here in this pot look at how much tomato juice I got off of there you know it's really runny and that is fine I'm going to can this for for drinking and for you dance oops and in my chili and those kinds of things but had I not taken off all of this water and all of this juice I would have this boiling and simmering for hours and hours some people simmer their tomato sauces for 12 hours 24 hours and not only do I not have a time for that but I don't want to waste the energy I don't want to waste the cost of the propane to do that and then in the end I get two products for you know one time frame here so I want to show you the next step that I do when it comes to creating the tomato sauce and it's over here on the counter the next part of the process is for me to take the skins and the seeds out I have canned pasta sauce with the skins and the season and it's been fine if you don't want to go through all that trouble you don't have to this year I'm going to because I found that it was very hard for me personally to giant digest I have some issues with IBS and digestion and so it was too hard on my system to keep the C's in the skins in so this year I'm going to be taking them out and I want to tell you that I have tried several different ways removing the skins and removing the seeds for pasta sauce and tomato sauce and this is by far the best thing that I have found so far we have one of the original squeeze O's which is metal I have used one of those food meals that you turn and turn in turn and then I've tried this this is called the Kachina probe tomato juicer we actually got this at Goodwill our very favorite place to shop there have many of those here where we're at right now we to travel it's a narrowing a spider good well but prior to us moving is its homestead in the Missouri Ozarks we stacked up on things that we knew we were going to use in the homestead from goodwill and other thrift stores to keep costs down but to have us be prepared and have several different sets of some things that were going to be critical components to our homestead so I'm going to be using the Kachina Pro tomato juicer to make my tomato puree and I'm going to show you how it works basically you ladle the tomato stuff into the topper and there is um there's a handle back here that you turn and how's it going as it goes through this process the skins and the seeds will come out here into this bowl and then the puree and the rest of the juice will come out here into this bowl and so I will you know once this is filled up I'll dump that into my pot and then once the seeds and once the seeds and skins are filled up in this pot I'm actually going to run them through one more time to make sure I have all of the goodness and then once it's all done and dry stuff I'll just put in my compost and take it out to decompose naturally so we can use it in the garden so let me show you how that is going to work just going to take some of my my cooked tomato stuff and just plop it in there let's see some of the juice already coming out I'm going to turn the handle you can see the puree coming through and on this side you can see the skins and the seeds coming through okay now that hopper is full you can see that some of the seeds are coming through most of them are not and that is nice and there's a lot of the puree in there so I'm actually take those seeds and that skin off of there I'm going to step it back in there and give it one more go around what is coming outside over here to be thrown away it's much more dry you can see that I'm still getting quite a bit of the puree to come out of the hopper okay so all of that can go in there by the compost and I'll just keep going to tell everything is run through and I have a new pot with all of my tomato puree and tomato juice that I will make into a sauce so I'll come back what I've done with all of that so I'm done with all that and all of the the pulp and the puree that came out is the little machine thing and back in my pot and you can see how much I have left and especially in comparison to the juice that I pulled off it's about I would say I have a equal amounts of tomato juice and tomato sauce and if you can look closely it's still it's still pretty thin so I'm going to see what happens in an hour I'm going to bring it to a boil and then simmer it without a cover for about an hour and the most I really want take off up here as far as more water versus puree it's probably another maybe 25% on we always add a bunch of vegetables we also one more even like spaghetti sauce pasta sauce we oftentimes will add some kind of meat like Rome beef or ground pork ground venison to stretch that meal and to give us some protein so aside from saving me time and saving money on the propane I'm also going to keep it thinner because I'm going to add stuff in the end after I use it so I'm going to go ahead and cook this down a little bit more so you can see the end product and then we're going to get canning okay 47,000 hours later just kidding like an hour later I'm ready to can but it seems like is taking forever I am set up here's my tomato sauce and I guess it is thickened and I'm tired of waiting for it so it's just going to have to do because I'm tired waiting for it and I'm ready to can let me then move on to other things so I'm getting these in pint-sized jars and then when I am done canning these I'm going to move on to the tomato juice and I'm going to can those in a quart jars I already have five jars of tomato juice um in it move on to quart jars for them so in my jars here I have some lemon juice now in a previous video I let you know that even though tomatoes and tomato sauce and tomato juice are acidic which is what you need to water bath can there are no guarantee the acidity level because during tomatoes have different acidity levels you add lemon juice to all of your jars you don't want to use lemon straight from the tree because their acidity level also varies so use bottled lemon juice from the store okay so in a pint jar you put one tablespoon of lemon juice in each charm in quart jar you put two tablespoons of juice in each jar salt is optional I'm not putting salt in today because I'll just salt it when I use it spend on the recipes I'm using so I'm going to get started now with your canning tomato product in a water bath canner you fill up your jars until it's half an inch from the rim and so or we're going to do that this is the tomato sauce get this going now I already have my water in my canner on the stove I two of them the shorter one is going to be for the pint jars and the taller one will be for the court charge I already have that I bring that to a boil ahead of time and then I just turn it off so it's really hot right as you go so it doesn't take so much time to get that going okay check the level there that's good wipe off the rim put a hot lid on top of there put a ring on put it in the canner I put them in right away just as I start getting hot right away and that cannon holds 12 or 10 nice and sorry 10 pints so that's what I'm hoping to be able to can at least this go around I'm just going to keep going on this on this process and fill up my canner and get that started now these pie charts when you put them in the canner when you have all of it filled up then you put the up the top back on turn on the heat once it starts boiling again then you set your timer to 35 minutes after 35 minutes take off the top of your canner turn the heat off and wait 5 4 minutes and then you can pull them out to your towel it was the perfect 10 10 pints of tomato sauce last one is going in the canner now when you're canning water bath canning you need to make sure that you have at least 1 inch of water on top of your jars I'm going to put those back in there and put the top back on turn that on high like I said before one set reaches a boil and you'll set your timer for 35 minutes process them for 35 minutes turn off the heat take off the cover for another 5 minutes and then you can take them out of your canner now we are going to move on to canning tomato juice I'm going to switch out beating a little bit here bring my tomato juice over and I'm gonna cam these in quart jars mix that up and I'm going to do this a little bit differently I used to do this with citrus juice and it made the process go a lot faster I just pour it in pour it in your jar up to a half-inch from the rim I have lemon juice in here already P how I did I might have poured it over a little bit nope this just foam wipe off the rim put a hot lid on there the fans put that in your canning jar or canning canner I have this tall canner that I would like to use for port drives especially when I know I'm not going to have a whole lot of courts to do take that off there until I'm ready I'm going to turn off the heat it is boiling in there put this baby in there and move on to the rest five fourths of tomato juice in the canner so I put that in my tall canner here made sure that I have at least one inch of water on top of it I'm going to turn the heat on that put the lid back on and four quart jars once that comes back to a boil you will let that process for 40 minutes then turn off the heat take off the cover let that sit for five more minutes and then pull it out of the canner and we're done so today's work results in 10 types of tomato sauce and five quarts of tomato juice hold on the last one crew gosh that was a long day but I'm really proud of what I found here and I can't wait to get back out in the garden and pick some more Tomatoes so we can do it all over again so you got it thanks for coming along while I can some tomato sauce and tomato juice more to come and if you like what you saw please hit the thumbs up and if you have any questions comments or suggestions please do that in the comment section below and if you haven't subscribed yet please go ahead and do that and hit the notification bell so that you know when we have a new video we're doing those five days a week these days so until next time you guys take care and God bless hey thank you guys so much for stopping by the homestead today we do truly appreciate every one of you for wanting to be part of our lives we're now going to be putting out five new videos every week Monday through Friday so don't forget to hit that subscribe button below also don't forget to check out the videos over here on the side thank you so much and we look forward to seeing you next time back on the homestead god bless

Channel: Living Traditions Homestead

Views: 358,147

Keywords: canning tomatoes, canning, tomato, tomatoes, homesteading, cooking, can tomatoes, off grid, recipes, gardening, canning (product category), water bath canning, homemade, how to can tomatoes, ball blue book, tomato (food), garden, preserving, home canning, tomato juice, hot water bath, canning jars, pressure canning, cooking show, home preserving, food preservation, canned tomato, harvesting, canned tomatoes, spaghetti sauce, pasta sauce, organic garden, garden harvest

Id: ihbTMP1b7gk

Length: 26min 22sec (1582 seconds)

Published: Tue Aug 08 2017