Chef John's Fresh Garden Tomato Sauce - Food Wishes
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How to Avoid RUNNY Sauce! Easy Tomato Sauce Secrets

October 30, 2023

How to Avoid RUNNY Sauce! Easy Tomato Sauce Secrets

October 30, 2023

How to Avoid RUNNY Sauce! Easy Tomato Sauce Secrets

Learn how to make this THICK tomato sauce, plus grab all my tips and tricks for quick and easy preservation when you have a bunch of tomatoes ripe all at once.

For more information and the full written recipe, visit the blog post here:

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  1. Great method. Informative!

  2. Joan Malley says:

    I saw in different videos that purse machines break seeds and leech a bitterness. Is that true for these low seed tomatoes?

  3. Joan Malley says:

    May I ask what temp the oven is on for warming the skins?

  4. Love that you say wear red for red food ..l my apron (if I wear one, has to be tied around the neck, lol). Just prepped my tomatoes for a long cook tomorrow

  5. Canning tomato sauce steam canner

  6. Great video! Lots of good instructions.
    The time doesn’t change whether you add acid or not. The acid is simply needed for shelf stability. The processing time is the same with or without added acid, but of course for safety, you want to add the acid.

  7. Lisa Koselak says:

    I have a question for youi have a question for you about your stove. I have the exact same stone in my apartment and have difficulty pressure canning on it. I think it may be because my Mirror Canner's button isn't totally flat.

  8. So helpful! Was at a loss with what to do with my tomato harvest this year and sauce has always been challenging for me and this helped me fix my nasty (watery) habits right up.

  9. kandk920 says:

    My parents canned tomatoes for years and never added acid!

  10. TrumpetMan says:

    At what temperature do you roast your tomatoes?

  11. Blair says:

    Wow..youre an awesome teacher..thank you

  12. Ocean View says:

    I have been watching so many tomato canning videos and all of the Italian Grandmas seem to leave the acid out. Kinda scary, especially since a lot of the new tomatoes now are bred to be less acidic. They are probably not nearly as acidic as maybe what they grew up with in the old days or in another country.

  13. Two Beards says:

    I just made a couple of gallons of salsa yesterday and wore a new white T shirt.
    The salsa is great, not so with the shirt

  14. Trix Verge says:

    This is revolutionary! I've been canning tomatoes for decades and always used the boiling water/ ice water shock method for peeling. We just processed this year's tomatoes with this roasting process and it is a) easier b) cleaner and c) yields a better product. Thank you so much for posting this video. It has changed our tomato processing for all future seasons!

  15. I have been canning less than a year and have learned a lot from your videos. I don't understand one thing here: if pressure canning is for low acid foods and acid dosen't need to be added to them, why does acid need to be added to the tomatoes and why does acid not need to be added for steam or water bath canning? This is my first go at canning tomatoes/sauce and i want to understand the process & safety. Thanks & Blessings!

  16. Sandra Weeks says:

    To remove fruit or vegetable stains, simply lay it in the sink. Pour boiling water thru it. GONE! Magic!

  17. Forgive me if this has been asked. You said that if you can tomatoes without added acid, it has to be 60 minutes. I am confused. Tomatoes are way more acidic that green beans and you dont add acid to green beans and they only take 45 min a pressure canner.

  18. Good video. What happens when you mix jar sizes in a water-bath canner? What happens when you leave jars in a water-bath canner for longer than recommended? I've been processing them for the required time for the larger jars, then removing lid and leaving them to rest in the open water-bath canner for 10-20 minutes. Then I remove them and put on a towel and let cool down for 24 hours there. Please share tips if I'm doing something dangerous here with food canning. Thank you!!!

  19. This is a great alternative peeling method

  20. sista love says:

    If u score and boil them for about 3 minutes the skin skips off. I use a food mill it catches all the skins and seeds. Put your tomatoes through twice.

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