Hey friends! Welcome back to the homestead. In today’s video, I’m walking you through one of my favorite and easiest canning recipes—homemade tomato sauce! I’ve got a couple of simple hacks to share, starting with how I freeze my tomatoes to make peeling a breeze. No blanching necessary! I’ll also show you how to reduce cooking time by draining the excess tomato water before cooking. Once the tomatoes are peeled and prepped, I’ll take you step by step through straining out most of the seeds using just a basic colander—no fancy equipment needed. I also talk about why I love using a variety of tomatoes for a richer sauce. Finally, we’ll move over to the stove, where I’ll steam can the sauce using a method that cuts down on water use and time. Stick around to the end for tips on seasoning your sauce for different meals. Thanks for joining me, and I hope this helps simplify your canning process!
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00:00 Introduction & Overview
00:35 Freezing Tomatoes for Easy Peeling
01:59 Draining Excess Tomato Water
03:24 Prepping Tomatoes for Sauce
06:13 Cooking and Blending the Sauce
07:25 Removing Seeds Without Equipment
12:37 Importance of Tomato Variety
14:53 Filling and Preparing Jars
17:39 Final Seed Straining and Sauce Prep
18:26 Adding Lemon Juice and Sealing Jars
19:25 Steam Canning Process