Update on Spaghetti/Pizza sauce.

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Just a basic update on spaghetti/pizza sauce.
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1 авг 2024

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Комментарии : 137

@taketwodevotions1247 11 месяцев назад

You can still use your immersion blender on the sauce the next time you open a jar. That might help.😊

@abby9835 11 месяцев назад

Chewy skins or not, that sauce looks beautiful in the jars! Great work!

@serobinson1 11 месяцев назад

I think possibly the issue is that the other products that you left the skin on our food products that you would chew anyway. But they have other ingredients in them that you would chew. And then like soup so you’re going to continue to cook longer so that might break it down more. Maybe if you used this sauce with ground beef the chew of the ground beef would make it better

@barbaramiller349 11 месяцев назад

Plus maybe you could strain it or blend it again. To counter the salt you could add a touch of sugar or of course blend in some plain sauce. Thank you for letting everyone know that if things don’t turn out exactly like you planned you can always learn from it. ❤

@zmele103083 11 месяцев назад

Thank you. My sauce I did a few weeks ago was so salty. Not enough not enough not enough and BAM way to much salt.

@cindyniesley5182 11 месяцев назад

I always peel my tomatoes when I make sauce ( Victoria strainer is wonderful) and then can it. This year I used my roaster and will continue because it makes the kitchen cooler. At the end of the season when I only have a few tomatoes I will roast with garlic, onion, and peppers on a high oven temp. Then I put in my food processor and the skins will disappear. I usually freeze that sauce because I will only have a couple of pints. Love watching you learning how to preserve. I do it because I know what is in my food!!

@crystals14acregarden61 11 месяцев назад

For the saltiness, peel a potato,and summer it in the sauce, or dice it and make it part of the dish. It will absorb salt. The weather can affect how thick the skins get. Also you didn't dice the tomatoes in the sauce. You started with half tomatoes, which should have been fine with the immersion blender, I think. I almost always freeze my tomatoes before making sauces, because freezing causes the cells to burst, and when they thaw, the skins slide right off, and they are already juicy. I squeeze the skins out the best I can, and dehydrate them, then powder them. I start. My roaster with a little of the juice to prevent scorching. I can the rest of the juice. As the tomatoes cook down, I use a ladle to remove excess juice. Depending on what kind of tomatoes I used, it can still take a few days. I'm sure you got a lot of recommendations, play with it.

@a.l.a7901 11 месяцев назад

Great idea to dehydrate the skins! That's amazing! I am going to do that next time!

@peggykush6972 11 месяцев назад

I understood you perfectly. We all are continuing learning.

@gerald6079 10 месяцев назад

Canning filling for chicken pot pie, dog food, pinto beans. My WB canner, 16 quarts, and PC, 7quarts, are going. I've been watching you while prepping food, filling jars. My husband thinks it's so funny that I'm canning and watching you can too. Farmer's almanac says wet and very cold in Texas this winter, just getting ready.🙌💜😊 love your channel, especially because you are so upfront about problems, mistakes, not just successes. Been at this well over 50 years, still learning ❤

@ammiedoering4205 11 месяцев назад

I love that you’re honest and sharing that knowledge. It’s an experiment every time I cook! It looks pretty. Did you give it a ratio for each spice, or spice to taste

@steveh9974 11 месяцев назад

makes sense. i like the strainer for my pizza and pasta sauces. It's an extra step but makes for a skinless seedless sauce that we all really enjoy. We usually have to send it through two or three times so not to waste any of the actual tomato though. Love the vids, gets me motivated to get out and do the stuff. You're obviously a few zones in front of us since we're a week or two away from the sauces and salsa's. LOL

@staceyjohnson4186 9 месяцев назад

We are always Our Own Critics. I love yout Videos. I love your Work. Thank you for your Wisdom. God bless

@tinkerfeet 11 месяцев назад

Thank you for making this video because the same thing happened to me. I am glad to know I am not alone.❤

@gaylemarcus7413 11 месяцев назад

Awww. God bless you. So appreciate your honesty. Love you🙏💕

@witchofthewildwoods3496 11 месяцев назад

I'm in the middle of watching the first video and just saw this one pop up :) I appreciate learning the skins made a difference in your sauce because I probably would have left them on too. I have a freezer-full of tomatoes from last year that I've been putting off processing and need to deal with ASAP, and you've convinced me to buy the roaster I've been talking myself out of for months, so thank you!

@laureenmaxwell9811 11 месяцев назад

Me too :(

@neonathomahill4460 11 месяцев назад

If your tomatoes are already frozen then Yay!! cut or score them, then just dump them into hot water the peels will loosen up and slide off your tomatoes...easy peasy then toss them in the roaster. 😁

@witchofthewildwoods3496 11 месяцев назад

@@neonathomahill4460 That's what I was hoping for. Thanks!

@kimhernandez1654 10 месяцев назад

Add the diced tomatoes with the sauce and it won't be so salty when you fry your meat to add it don't add salt tell you mix them and taste it you did great gave me a lot of information

@stephiebosqui3473 11 месяцев назад

Hello from Germany, I also cook the diced tomatoes in their skins. With the spaghetti sauce, I cut the tomatoes into quarters or eighths before I put them in the pot and cook them. At some point in between I puree everything with the hand blender. At the very end of the cooking time, I stir everything through the "Flotte Lotte". This is a fine sieve with a slider with a crank on it. Then it goes very quickly. Normally you take it for applesauce. With that, the last cores come out and the tough shells.

@hopechannelcat5462 10 месяцев назад

thanks for your honesty.

@donnawilliamson9281 11 месяцев назад

Stew your tomatoes by themselves and then use immersion blender and strain them. This will take care of the peels and the seeds. Then you can add onions, garlic and spices and cook to desired consistency

@donnamathias5973 11 месяцев назад

Always love your honesty!😃it’s always seems a guessing game with canning!❤️we manage to use the product anyway 😀

@stacymcclain3066 11 месяцев назад

Were the tomatoes a different kind than the ones you used in your diced tomatoes? Or maybe it's the blending. Hard to say but don't beat up on yourself, you did a good job!

@trinacullen6660 11 месяцев назад

I always leave the skins on with my pasta sauce. I also add capsicums, soy and Worcester sauce as well as basil and cayenne pepper. Some brown sugar really brings out the tomato flavours. We have a large family (11 or us) and pasta/pizza sauce is a favourite. You did well with slow cooking, and yes everyone’s recipes are different. More than happy to share mine from Australia

@Tamara_1776 11 месяцев назад

Thank you for the update!!! Good to know the difference you noticed with the skins between the diced tomatoes and the sauce 😊 Thank you for sharing. I love your videos!!!

@theghettocookingshow 11 месяцев назад

What you are saying makes complete sense. I understand completely. Thanks for following back up with us.

@karen-hillshomestead 11 месяцев назад

It could be that the Roma tomatoes that you used had slightly thicker skins than normal. Looks tasty though!

@libbylauderdale1382 11 месяцев назад

This was what I was thinking. Romas do have a thicker skin. I've made sauce both ways and the romas skins are more evident when I leave them in.

@ShellL 11 месяцев назад

Reading & confused until Roma Tomatoes. There’s the issue their skin is thicker. Not enough to hate when in a salad BUT not so great for a sauce.

@BH-gr2ds 11 месяцев назад

I have found that in Roma type tomatoes, the skin is usually thicker and tougher than on most other varieties. Especially if growing in a hot dry environment. If I choose to leave the skins on, I run it through my blender for a full 2 minutes at high speed before those skins basically disappear. It's easier and quicker to blanch them, and much quieter!

@donnamcknight3175 11 месяцев назад

Hello. You explained yourself very well! The sauce looks delish. Thank you and God Bless!

@barbarasapp1234 11 месяцев назад

Thank you so much for your video and for your honesty. When ready to use it add a pinch or two sugar if a bit to salty. Will be looking forward to your next video. 😊

@michelleboedeker1799 11 месяцев назад

You look amazing girl!!! I havent been on youtube for a bit so im catching up on videos. When i saw this one I was like dang!!❤

@09echols 11 месяцев назад

We did the opposite. I made my sauce super simple as opposed to how I normally make it. It had salt, red wine vinegar and fresh basil

@Damselfly54315 11 месяцев назад

I have a GREAT PIZZA SAUCE I can...created it 10 years ago, and its awesome! I never leave skins on tomatoes, I save the skins and dehydrate them and use that to make powdered from witch I make sauce and paste!

@jennbidwelledwardson2885 11 месяцев назад

I'll usually run my cooked tomatoes through a food mill to remove seeds and skins. Thats just our preference.

@peelmeone 11 месяцев назад

Paste tomatoes tend to have much thinker skins than do "slicers".

@larissaalcorn3406 11 месяцев назад

If you mix in a little heavy cream when you use it, that should help cut the saltiness.

@laureenmaxwell9811 11 месяцев назад

I think because you roasted them first then blended down out in blended. I blend first then roast out fluids to thicken up. I personally find that roasting first as you did does in fact make skins tougher.

@defishe01 11 месяцев назад

you could mix a jar of your diced tomatoes and a jar of your pasta/pizza sauce and that might help with the saltiness. you can also add some potato chunks in your pasta sauce when you heat it up and that is supposed to draw out some of the saltiness as well. also when making the sauce, i like to cook it down to the thickness i want and then add my spices so they don't get stronger.

@dinaidaoldenburg9287 3 месяца назад

Perhaps it's because you used the big black grill pot? The diced tomatoes were probably cooked on the stove in a smaler batch. I love the way you're honest about all the things you do and the way it turns out. Thank you from the Netherlands

@sierrarazevich1962 11 месяцев назад

I just love your videos and I joined a site also that only water baths nothing else, I love all of your stuff

@ravenbrown74 11 месяцев назад

Maybe cooking it longer than the tomatoes I’m not sure I’m new to this canning I’m water bathing potatoes right now So I just learn from you. Which I’m thankful I found you cause you’ve taught me so much. Thank you so much for the teachings and your honesty Blessings to you and your family 🙏🏾

@amandaribofpalmetto 11 месяцев назад

For the saltiness, maybe try adding a tsp of sugar for the next jar you open. I don't like the texture with skins left on either. 🤷🏻‍♀️ But if you freeze the tomatoes and then thaw them before you can slip the skins right off.

@BrittneyM7777 11 месяцев назад

Thank you for this video!!

@paulschwartz2464 11 месяцев назад

I've learned over the years to always blanch and peel your tomatoes. You can blend it and blend it and you'll still get the skins. Also, when making salsa, I am now blanching and removing the skin of certain peppers or roasting and removing the skins - most notably the red peppers that look like jalapeno's. I've blended salsa to the point of essentially making it soup and the red skin curls were still present. I just watched your sauce video last night and was wondering if the skins were going to be an issue. Thanks for the honest review and knowledge!

@DawnPeed 9 месяцев назад

I've seen others telling you to drop in a couple peeled potatoes to absorb some of the salt it does work I recently found out when I made a soup a little to salty I was happy I was able to fix it lol... And also I have osteoarthritis and inflammation makes it worse my son advised me that it's been found that tomatoe skins and the seeds cause inflammation 😮 so I froze my tomatoes and skins slipped right off as they thawed then put them through the food mill to remove the seeds and it worked beautifully just thought I share the tips with everyone else 😂 I'm enjoying your videos thank you so much ❤

@colinvoss8484 11 месяцев назад

Some times the growing season makes the skins thicker.

@Junkinsally 11 месяцев назад

Use a mesh sieve when you open the jar! I cook my tomatoes with the skins and sieve out the skins and seeds for sauces.

@renekippola2915 11 месяцев назад

I have made it both ways, with skin and without. I prefer without the skins. I have a Vitamix blender that will blend the skins way better. If I did not have a Vitamix I would remove the skins. It is one more step, but it is well worth the time.

@soyoucametosee7860 11 месяцев назад

I avoid adding salt unless there is reson to add salt because it will make a reaction that is wanted during the canning. I can always add salt for flavoring when I open the jars.

@kathryntroyer6503 11 месяцев назад

If you use a high speed blender like the vita mix, you will not notice the skins. You can still do it when you open each jar. I love my vita mix! You did a great job! I can lots of sauces. I will add tomato paste to make it the thickness I prefer after several hours of cooking. I love your content. I grew up Amish and I still do all the things plus I have learned many short cuts.

@vistalake7434 11 месяцев назад

I have noticed here in Ca the tomatoes are different whether store bought or from the grower, the skins or thicker and the font bruise so much. It probably has to do with the variety and how/what has been breed into them

@witchofthewildwoods3496 11 месяцев назад

That’s interesting. My father-in-law grew the most delicious tomatoes in Santa Clara County but I think they were always the beefsteak variety. I took vegetable gardening for granted there but it’s been more challenging here in Oregon - most things don’t grow as easily and the taste does seem different.

@francesrope2964 11 месяцев назад

I had same problem so I bought and tested all blenders and out of all of them the only one that would totally refine the skins to liquid was the Vita Mix. It was well worth the money! (not quite as handy as emmersion blender)

@mlf4191 11 месяцев назад

I don’t know if anyone else is noticing this like I am but just eating my tomatoes fresh-the skin is way tough this year. Not sure where you are from but I just thought the drought toughened up the skins on everything. I made sure to remove the skins when I made my sauce yesterday.

@cygna1237 11 месяцев назад

I just cut a nice 2 layer size tomato and I could barely cut through the skin. It is chewy when eating. sometimes I have to discard the skin. Odd thing.

@corrinnacorrinna5572 11 месяцев назад

I'm making pizza sauce now. The skins are so thick. I removed them prior to processing.

@godsprecious6884 11 месяцев назад

Good content!

@shawnahubble1220 11 месяцев назад

I only grow and can the smaller tomatoes now because i get alot more tomato per plant than i ever did with the bigger varieties I tried to grow.I primarily grow Juliets but also chocolate cherries, sweet millions & sungolds and can them all with skins on. I do use a immersion hand blender when they are cooking and never have a problem with chewy skins..But then again, i make my pasta sauce from tomatoes i have canned and have not canned actual pasta sauce yet..🤷‍♀️

@jessicapearson9479 11 месяцев назад

It was probably the type of tomatoes. A lot of people selling at farmer's markets are actually re-sellers. It never use to be that you would have people re-selling (buying store bought food and then claiming it is home grown and yes even the amish have been doing that.). I can't buy at a farmer's market anymore because we have so many people re-selling mass produced fruits and vegetables now days!!

@christinecrowley2133 11 месяцев назад

Tomatoes grown in dryer conditions have thicker skins making them different year to year.

@sophiesoulsister2222 11 месяцев назад

I leave the skins on and run the tomatoes thru the food processor than boil the sauce, never taste the skins. Maybe that will work for you. .I think your sauce looked great. And we all learn by trying

@lisaellis-te7zy 6 месяцев назад

Could it have been the slow cooking of the tomatoes in the roaster? I’ve always used the stove to make my pasta sauce using romas with skins. Never had an issue. I always PC my sauce but excited to try the WB method next time. I bet the color will be more vibrant. I love watching and learning from you. Thanks!!

@kerrylennox7359 11 месяцев назад

When you were cutting your tomatoes they were quite firm, if not hard. They are the right tomatoes for sauce, in Australia we call them Roma tomatoes, but it maybe better to allow them to ripen even more, until they were dark red and softer. Your sauce should be dark red. Also it is better to add the salt, when you are heating the sauce for your 🍝

@CookingBlues2u 11 месяцев назад

😊 makes sense, was it the slow cooker? I think that could toughen the skins. Looks delicious!

@01Lenda 10 месяцев назад

I wonder 🤔 if roasting 1st may help the skins? Just my thoughts. Thanks for sharing! ❤

@kayofthecountrywifeskitche9494 11 месяцев назад

Use the immersion blender for the skins and cook a whole potato in it for the salt. Then take the potato out and discard it

@lacyalexander8273 11 месяцев назад

Thank you for the update! I'm wondering if the skins were more noticeable because the tomatoes were cut in half instead of diced.

@christinamatzen4214 11 месяцев назад

That’s what I’m thinking too. A tiny diced tomato skin vs a half of a tomato skin.

@sharonwittmayer1221 11 месяцев назад

I’ve had the same thing happen. Slow cooking my tomatoes on high all day (with herbs) and spices and then blending it in my ninja blender usually prevents the chewy skins but the last batch I made I cooked on low all day, and the skins were very evident which I did not like! 🤷🏼‍♀️

@dhansonranch 11 месяцев назад

It can be different varieties of the tomatoes, the age of the tomatoes, how they were grown and the cooking time of the sauce coupled with a slow cook rather than more heat. If you have a food mill, run your cooked tomatoes through it to take out seeds and skins....I use my hand mill all the time if I don't feel like peeling...makes a nice consistency too....and not as messy (LOL).

@BushcraftFamily 11 месяцев назад

when did you blend your tomatoes?

@benjaminrusso9580 11 месяцев назад

Hi MakeItMake! I had a question I'm super into homesteading and preping and just got a pot big enough to water bath but I don't have the tongs to pull out the jar once it's done waterbathing. Is it ok to let the jars sit in the pot until simmered and cool enough to pull out and let it cool on the countertop after or will that disrupt the process? Thank you so much for making these Informative videos! It's helped me understand canning is not too expensive or difficult!

@wingwalker2458 11 месяцев назад

Run it through a tomato mill and add some brown sugar. It still looks amazing.

@gigglegrl7405 8 месяцев назад

Could you leave the skins on while you cook and then run it through a food mill before you can it?

@danielhiam5108 11 месяцев назад

Did you use the roaster to heat the tomatoes in the quart jars as well? Maybe them being in roaster for long time made a difference?

@phylm7654 10 месяцев назад

wanting to can butternut squash. do you have a recipe for water bath and have you tried?

@debrabatt1300 11 месяцев назад

Question: Did you blend them instead of using your emersion blender?

@mindypereda9660 11 месяцев назад

When I cook mine in the roaster, I let it cook for at least 24-36 hours. And I use an emulsion blender, and the skins aren't a problem.

@innercompass9510 11 месяцев назад

Are they the same type of tomatoes, soil, weather sun rain etc?

@crystals14acregarden61 11 месяцев назад

I think this year, im going to try press canning my sauces, because i wasn't crazy about sauce with lemon juice...or citric acid

@Dawn-di1qs 9 месяцев назад

did you use the same kind of tomatoes in both recipes ? the paste or Roma tomatoes do have thicker skins compared to slicer tomatoes.

@brianstevens3809 10 месяцев назад

Most people strain the roma through strainer or cheese cloth. Then add everything else

@UrbanHomesteadMomma 11 месяцев назад

Yeah i dont like skins in my sauces either. You can blend it more when you open them to get rid of the chewy skins. I think itd the long cook time that makes the skins go weird.

@karunald 11 месяцев назад

Why not get an electric tomato strainer (or KitchenAid attachment) for the seeds/skin?

@DRFALLIS 11 месяцев назад

Could the chewy skins be because of the tomato varieties? I’ve grown some verities that have very tough skins.

@barbaraslayden2277 11 месяцев назад

I cooked mine in the roasting pan tobut as the skins came to the top I pulled alot out as it was cooking and I just added salt pepper and brown sugar and 4 cans of tomato paste . I haven't use it yet.

@jcole22370 11 месяцев назад

I think it’s just an issue with not blending them enough. I found small slivers of skin in mine I just re blend the tomatoes before use

@conniecrews8462 11 месяцев назад

Are they different kinds of tomatoes?

@carmenfringer4740 11 месяцев назад

Are the diced tomato batch and the sauce from the same tomatoes? Sometimes tomatoes have a skin like a rhino.

@RobynJones-wt2nt 11 месяцев назад

Weston electric tomato mill best investment I’ve made from Amazon. Seeds and skins separated from pulp. Amazing!!

@joanieschwartz7415 11 месяцев назад

Is it just the difference in the type of tomato?

@bmcneil9952 11 месяцев назад

Are the other tomatoes cooked for a longer time in the recipe you’re using? The pizza/pasta sauce only needs to be heated up, no chance for a longer simmering time that would perhaps soften the skins. Roma tomatoes are a bugger to peel.

@debbieluna2967 11 месяцев назад

Maybe when you go to use the sauce have it put thru a strainer just before use. Maybe add a can of tomatoe sauce to take down the salt flavor. Sauce still looks good. Good job.

@mimikels9443 11 месяцев назад

I was wondering how many pounds of tomatoes you used in the last video. Was there a difference in tomatoes? Length of cooking time? Temperature difference? Processing time? I have been watching for a roaster for awhile so I could do this and your video just kicked it up a notch. 😂

@JessicaLee.3 11 месяцев назад

I have found through trial and error that if I put my tomatoes in the blender BEFORE I cook them that the skins become virtually undetectable. No amount of blending after the skins have cooked have worked for me because they get much tougher and harder to break down.

@michelleboedeker1799 11 месяцев назад

I think it's because the pizza sauce is smooth and the skin doesn't break down as well. Good to know though, I'm going to make a sauce this weekend and was going back and forth weather to remove the skins or not.

@DK-dx7ei 11 месяцев назад

I just hot packed some apricots and water bath processed for 20 min, turned off heat and let jars set for 5 min, then took them out. I de-bubbled my jars before processing. This morning upon checking my jars, the jars sealed, but there's lots of bubbles in the jars. Should I re cook and re process this fruit? Can you show some pictures of canned products that have acceptable amounts of bubbles? And could you share some tips on how to prevent fruit from floating from the bottom? Thank you.

@creationsbychristieb 11 месяцев назад

I think if you blended them first before cooking, they won't be chewy. That's what I do. I also plan on getting a food mill though.

@ModernPioneerHomesteader 11 месяцев назад

I pre blend before cooking and no skin issues.

@ettahamilton670 11 месяцев назад

Have you thought of getting a sauce maker. It takes out the seeds and skins and leaves the pulp and juice. I used one when I was young. And it was no peel. And no seeds and no pre cook. Much easier.

@karenm7433 11 месяцев назад

I’m telling ya…. A high power blender will decimate the skins and seeds and you’ll never know they’re there. Give it a shot!!

@Ata5ll 3 месяца назад

Don't remember if it was a video from you or someone else but someone said if you slice tomatos they release pectine. I guess blending it made the difference?

@Oxfire95965 11 месяцев назад

The trick for me is dehydrated basil I like roasting my tomatoes and if I'm boiling anyting it's going to be with black Himalayan salt just a little bit I really started canning after I've seen your videos I haven't really been watching too much lately

@Oxfire95965 11 месяцев назад

Experiment with fig tree leaves

@wendytipon6020 11 месяцев назад

I boil my longer, like 12 hrs, and use an immersion blender

@MaryDeNike 11 месяцев назад

I blended my tomatoes in my ninja blended and I can't tell they were even in there. Maybe it's the type of the tomatoes?

@ivahihopeful 11 месяцев назад

My salsa last year has skins that I don’t like. I don’t know what the problem is.

@shielacloete3663 11 месяцев назад

Why do you remove the srew on lids after you water bath everything

@corrinnacorrinna5572 11 месяцев назад

If your jar goes bad, you will notice b/c it's not clamped down by a ring.

@ul8590 11 месяцев назад

Blenders are different. I have one blender that will purée everything and one that wouldn’t be able and would leave pieces of tomato skin. Especially since you boiled the tomatoes first the skin will peel of by itself and then when using the blender it could have a hard time with the chunks of skin

@ul8590 11 месяцев назад

Btw I love your experimental style. For me it really helps to learn from trial and error