Another tip for helping with the thickness. When I use my roaster and the tomatoes start to cook down, I take my lattle and scoop out the juice and can it as a vegetable broth. Speeds up the thickening time. And you have the starting of your next soup.

To REALLY get flavor, cut the tomatoes in half, place them on parchment paper on a cookie sheet, and roast in the oven at 425 until they start to turn brown. This may take up to an hour if you have two sheets, as you will have to rotate the for even roasting. You can add salt, pepper, and a splash of olive oil at the beginning. Once they have started turning colors, blend them in the blender. The "juice" will be thick, the taste will be AMAZING!!! I do it this way all the time.

I roast, onions,mushrooms, peppers,zucchini, and yellow squash, and roast garlic with Italian seasoning. I then cook down my tomatoes and add roasted veggies, blending them with an immersion blender, then can. We love it!❤

I love your real videos from real kitchen. I love to see the mess it creates and frustration you have at some point of cooking. Sometimes I think that a woman entering kitchen for her next canning adventure is similar to a woman going into delivery room for child 2, 3,....9 😅 As if she had never experienced those pains before. Keep it real. Love it.

So excited for a new video!! Pretty sure I’ve watched all your canning videos at least twice if not more 😅 I lost my mom in 2021 and she was a canning expert. Unfortunately I didn’t start canning myself until this last October, so your tutorials have answered SO many things I would’ve called and asked my mom. She water bathed everything too!! Your outdoor setup gave me the courage to do mine outside, which is so much better than heating up my tiny little house! Thank you so much for being you, and being so helpful, positive, and encouraging ❤❤

I don't peel mine either and I have a huge roaster too. That thing is a pain to clean but WORTH IT! You can do big batches of whatever you plan on canning. One day I'll have a food mill just to get the most out of the pulp but I will never peel my tomatoes! I have used the immersion blender before but it doesn't do as good as a regular blender does for tomatoes. I also strained mine (which is why I want the food mill) and then dehydrated all the pulp for tomato powder. You can add that to soups and stews and use it somewhat like a paste. Also, you could just blender them up before cooking and then cook them in the roaster. Saves a bit of time. :) And yes girl, I made a big old mess too lol. BUT it was my mess and it tasted good :)

Girl!! You gotta puree the RAW tomatoes and then dump them in the roaster. Works great!

I love how you tackled something new in a big way! I’ve been canning less than a month and last weekend jumped in and bought 50 lbs of carrots for around $20. The average person might can a pound or 2 at first to see if they even liked them before going all in, but I decided to jump right in to the deep end!

I love watching your videos and you explain so well what you are doing.! You are so down to earth and you show that anyone can do what you are doing. You show that no one has to be perfect and we each learn as we go. You are what people need that are afraid to can and that they can make it.

I can smell that cooking from home. Here in Australia!!! Well done.

Thank you for taking us on your food preservation journeys! You have emboldened so many, myself included.

After watching your videos the past couple of days I can say that I'm a fan of what you do and because of your channel I am now a fan of Sarah's as well. You are both awesome and I can learn a lot from both of you. This video was so entertaining because of the uncertainty of if you were doing things right, but in a good way of course. Thanks for trying this out and I can say, as well as anybody that watches this video, you did an awesome job...sauce turned out super delicious looking 🙂

If you have an Instapot or other type pressure cooker, they come with a steam rack (flat circular wire rack) that fits beautifully in a standard stock pot to waterbath can. Hope this helps.

You did a GREAT JOB!! Thank you for sharing with us your journey!

Thank you for all the time you put in this video. You sauce looks delicious.

You did great girl! Thank you for taking us along on your 🥫 journey Looks good 🍕🍝

I'm 76. My Great Grandmother taught me this trick for making tomato sauce, paste, salsa, ketchup etc. Quarter ur tomatoes, hang in A pillow case over a clean 5 gal bucket overnight. I usually let mine hang for 16 hrs in a cool place. U will have a lot of watery liquid in bucket u can can for flavoring later. Tomatoes cook down and very quickly thicken. Add ur other ingredients. Put hot into canning jars and waterbath.. cuts huge amount of time cooking down with the watery liquid. Hope this helps. ❤

I love that your video is so REAL. This is our canning reality. Thank you! My suggestion is to use a spoon or spatula under the liquid you are pouring to "catch" or "break the fall" of the sauce. It helps prevent the splatters.

The beauty of a roaster is that you can let it simmer away at a low temp if you can't get to canning it right away. I just made veggie stock and had to push off canning it by a day and it just simmered merrily in my (free from FB) roaster and got deeper and richer in flavor. Enjoy your sauce!

I absolutely love when I see a new video from you come out! Thanks for sharing with us! God Bless from East Tennessee! Btw, you are so gorgeous! 💞

I just wanted to thank you for all you do! Even if we've done something before, it's good to see how everyone else does things. I learn a lot that way. Oh and your excitement is contageous! I love it! I don't have an electric roaster yet and I'm in my late 50s! I'm VERY excited about your roaster! 😂

Great video. I thrifted my roaster and 1 of my pressure canners! Well actually my jars too. Lol. Btw: I always have a ton of sauce out up for easy dinners such as spaghetti, chicken Parmesan, calzones pizza etc!! The list is endless!!

I do mine in a roaster as well! But i only wash them and just cut out any bad spots, i dont cut the tomatoes at all, they will soften and come apart :) Thank you for this video, keep it up! I also add all my seasonings, green pepper or hot peppers and onions same with tomatoes, i just cut onions in half once, just to make sure the onion isnt bad, and take the seeds out of the peppers. Yours looks good!!

Oh goodness my dear, you are canning tomatoes...they go everywhere!! You did well I thought. My kitchen usually looks like a bomb went off! Your sauce looks excellent! Bravo! Well done. I make a lot of spaghetti sauce as well. I like the convenience of it.

That was beautiful, and really helpful!❤

I loved this video ! It has been a few years since I have made Sauce but you just gave me the kick in the to do it again. Thank You TAKE CARE ALL

Good afternoon from Syracuse NY sister thank you for sharing your adventures in canning which is very interesting

We just did 7 quarts last week we were running short on pint jars. Didn’t think to sauté the onions very clever of you. Great video thanks so much.

I canned spaghetti sauce a few years ago and it was so good to have a quick meal through the winter. I don’t have a roaster but I think it would be great. Than you for the video.

Loved this! So authentic 😊😊

Beautiful! You're going to really enjoy that sauce!

Awesome video and looks so amazing!!!

Great video. I’m glad to see someone else include the skins & seeds in their sauce recipe. I don’t bother to remove the skins or seeds when making sauce. I find that it saves a tremendous amount of time. Instead, after washing the tomatoes, I cut them in half and put them in a food processor. Then, I take the tomato liquid and put it in a large stock pot. Then cook it down to the viscosity that I desire. Also, the skins have most of the vitamins and antioxidants.

I love this video. I love you. You are the real deal and such a beautiful soul!

You did a great job, Leiloni!

Your sauce looks phenomenal! I've only ever made my spaghetti and pizza sauce in the roaster. Best way ever to make it, especially when you make a lot of something. I also make my apple sauce, salsa, broth, etc in the roaster. I just found my second roaster at a thrift store. Which was a blessing when my husband told me spaghetti once a month isn't enough for him 🤷‍♀️. So I have to double my recipe. A roaster is a kitchen/canning game changer ♥️

First off Selena ❤❤❤❤ I was recently gifted two boxes of tomatoes and will be canning them for the first time this coming weekend. We also go through a ton of sauce 😂

I am just seeing this video. I have enough projects this weekend but I may need to squeeze in one more. 😂 Nicely Done!

Your husband in the background having his coffee is hilarious! 🤣🤣🤣

I don’t peel my tomatoes to can either, I made sauce that way and no sugar in them either, I am diabetic and mostly keto so I avoids all sugars, that don’t already come in the fruit! Good job! ✝️🙏🏡❤️🦌👴💒✅

Looks beautiful the color. I'm going to do this too. Thank you

I love it too! Such a great idea to make in advance. Happy eats!

I canned tomatoes and spaghetti sauce today. I will have to try this recipe! Thanks for sharing!

Love your channel. Reminds me of all my projects. Im not allowed to cook tomatoes for days inside anymore. Tallow was fun and didnt smell like birnt tomatoes.

This looks delicious, I think I will make sauce this year too. I canned tomatoes your way last year and they came out delicious! How long did you process the sauce for?

Great video! Another tip for using a roaster oven is to add water under your pan. It disperses the heat a little more and keeps from creating hot spots around the outside edges. Roaster ovens heat from the sides, instead of the bottom. Love your videos!

You did a fantastic job. Take a look at that 1870s homestead. Rachel has a lot of tomato videos. I have learned a lot from her. And I have learned a few things from you. Thank you for sharing. 😊

I like to roast my tomatoes first. This gets a lot of it cooked down and then I transfer to the big roaster. Definitely using the immersion blender or sauce master would be more time efficient but we do what we can at the time :) I feel like whenever I work with a large batch of tomatoes, it's inevitably a frustrating experience lol. I thankfully had a garden last year that produced an abundance of tomatoes so I didn't have to can tomato sauce or tomatoes this year :) Next year however, it's back to tomato canning

Hello lovely lady! :D This was a great video for me as I'm looking to get into canning, but pressure canning makes me nervous, and I was trying to figure out what to do with the tomatoes we'll be getting this harvest season, which looks to be quite a few if the number of flowers are any indication. I've never made my own sauce before and now I just might give it a try instead of dehydrating them all and turning them into powder to add in chili's and spaghetti sauces. Thanks! :D God bless you and your wonderful family. Have an awesome day! :D

Just love your videos

i will be canning pizza and spaghetti sauce this weekend. i've been doing it for years. last year i just canned all tomato sauce and then added spices to whatever i needed, but i prefer to have them already done. :) my only tip would be to cook down your sauce to the thickness you like and then add your seasonings. if you add seasonings too soon and cook it down they might become stronger than you would like. i also leave the skins on. after everything is pureed, no one in my family seems to care and there are nutrients in the skins.

So simple, I love it !! I totally agree with you about buying locally. Everything we didn't grow in our garden we bought from the Amish. I can't say enough how beautiful their vegetables are and the price can't be beat !! Thanks for Sharing and God Bless You and Your Family. 💜👍🙏

I’m new to canning and have been watching your videos along with Sarah’s and I’ve learned so much from both of you!!! I found a Nesco roaster at a thrift store, brand new, still in the box for $15!! I made three batches of pasta sauce, following Sarah’s pasta sauce video. Then yours. It was so exciting and I was so proud of myself! I am getting super paranoid because I added fresh from my garden basil sprigs, while my un-skinned & quartered tomatoes were cooking/reducing down. After tomatoes reduced, I remove the wilted basil stock and blended the leaves in my ninja blender, along with the tomatoes to puree into the pasta sauce. I added a quarter teaspoon of citric acid as Sarah did. I’m now getting super paranoid because I’m hearing from so many people that I did not process correctly because I added basil. I’m getting inundated with people telling me that my 18 quarts of pasta sauce should be thrown out because I added a low acid ingredient (basil) but did not adjust an increase in citric acid. I’m also getting pushed back that I could be introducing botulism because of that as well as not peeling my tomatoes. The more I’m hearing the more I’m scared because everyone’s telling me I’ve created a breeding ground for botulism and can get everyone in my family. Deathly sick. 😢😢😢😢 I was so proud of my accomplishment of my first (water bath) canning I’ve ever done and now hearing all the concerning comments about messing with the recipe by adding basil is a big no-no. 😢😢😢

I love that you can laugh as yourself! Lol That's awesome! I was like yelling at my computer "use the immersion blender", then you must have heard me because up popped the cloud stating you should have used the immersion blender, it would have saved ya a lot of time & mess. 🤣Something tells me you are NOT going to forget the next time. Lol. I am curious however, why do you add lemon juice? Thanks for the great video, I do enjoy them!

I’ve been canning tomatoes for decades and I’ve always left the skins on. The thicker skins will come to the top and you can skim them off if you want, but I just use an immersion blender. You can also pass through a sieve too to remove any seeds and skins, but again, I’ve just always left them in. I don’t make more work than I have to lol.

It looks great. I tried it last year and it’s a mess anyway you do it. I don’t think there’s any easy way to do it It goes everywhere 😂 Many prayers for you and your family thank you 🙏🏾

12:50 place your pot, the other direction. Come in from the end of the roaster. That way you can place your pot, almost all the way in the roaster without splattering.

I agree with you about the Oregano. I was blessed with a (approximately a 10 ounce jar dried, homegrown grown) jar full of Oregano!!!!! Use it ALL THE TIME, it only takes a pinch or two at a time. Received it in 1991 and due to the jar being packed, I am going to have to refill. I pray that I can do as well as she did, preparing it.

Im so excited for canning sauce this year! My mom just gave me her 22 qt roaster bc she never uses it! And lucky for me, the tomatoes are coming in great in my garden!

Thank you for sharing this. Looks delish. I haven't gotten any tomatoes this year. Too hot.

Looks delicious ❤

I was thinking of just blending it all before i put it in the roaster this year. Trying things!

Just a hint tilt the pan your pouring into when pouring and I wear an apron. Looks good. I too love to can and I just found your channel recently. Have a blessed day!

That looks fabulous! ThAnkyou so much for sharing all your hard work with all of us! No easy task! 😂looks so good! How long did you process the jars for? Also how many pounds of delicious tomatoes do you think that was? You might have mentioned this and I missed it 😊👍🏼

I made sauce for the first time this year. I added basil and garlic. water bathed. my husband LOVES my homemade sauce. i did the immersion blender... next time I will blanch the tomatoes to remove the skin.. I used salt not lemon for the preservative. I knew I would be using the sauce up pretty fast. I used the jars from old sauce and used the "bellybutton" lids that came with. best sauce ever. 25 pounds of tomatoes makes about 7 quarts of sauce.

I cook mine like that but I use mi immersion blender so I save a step!! Thank you for your amazing videos!! 🤗❤️🙌🏻

Looks so yummy

You can add water to the roaster in the lower or outer portion. It will then act as a double boiler and keep things in the liner pan from overscooking as quickly. You may hear slight sizzling noise. It's normal. Love my roaster. I use it for most big batch cooking. You can also use it as a water bath (pints or half pints) canner by removing the inner pan.

I find canning in pints works better for my family too, nice to know I’m not alone as sometimes I wonder if I should can in larger jars as most other people do 😊

Don't you wish you had an edit button for cleanup? 😂 Poke once, all clean. Poke twice, laundry done too!

I love using my roaster for larger batches. No doubt you will love your sauce.

nice! I started like you, but did not like the skins. I bought a Weston tomato processor, and just love it. Here's a tip for shortening the processing time. I quarter all tomatoes as they are ready, and freeze them. This separates the skins from the tomatoes. I let them thaw in my fridge before running them through the processor. But my secret is to cut a hole in the bottom of the bag to let the juice run out. I squeeze out as much juice as I can before I even start. I threw out my roaster the end of last season because the paint on the sides was chipping off into my sauce. So! This year I process them with the Weston, and then slow cooking it on the stovetop in my big pasta pot for just a few hours.

Love your videos. You are a good teacher because today I used a Presto 23 for the first time to do beans and I wasn't scared because of your excellent teaching skills from watching your video on using the Presto. Now because this is water bathed, do these need to be stored in the fridge or on a shelf? Thanks.

I’ve made sauce both ways skin and no skin, but it’s actually recommended by the powers that be for decreasing bacterial load to peel them.

Hey!!! I LOVE your videos!! I know I'm late with a comment on this one, but I can my tomatoes using a roaster!! What I do to help it the process along is I only fill it about 3/4 of the way, keep the temp high, and as the tomatoes cook down I remove the water to clean jars for tomato juice and can that, and I add in more fresh tomatoes to the top as room is made... ( I hope that makes sense the way I wrote it out) I can get everything done from start to finish in one day. Hope you find this helpful. And THANK YOU for teaching us!! I am currently searching for an alternate site for the Slavic jars. If I'm successful I'll be sure to share 😊❤❤

I like that you use the tomato skins. They're full of vitamins and minerals. Do you have a link to where you bought the roaster?

That’s how I did mine it worked! 😁 my immersion blender made a mess! I definitely liked my blender better!!

I blend my tomatoes before cooking. Works great! I just wash them, no skinning.

Querida no Brasil só fazemos molho de tomate caseiro assim, já pronto para consumo. Estou aprendendo com você os diversos tipos de molho de tomate 😅 obrigada meu bem!

My only suggestion/tip is to try an immersion blender. I have had great success with mine. It also works great when making apple buttrr.

Spaghetti Sauce is my next canning project! I have bags of pounds of tomatoes in my freezer just waiting for me to get inspired lol

I blend everything 1st then I cook it down either on the stove or my roaster.

I’m literally about to do this for the same reason! I get my tomatoes from a Mennonite farmer!! Thanks for doing this, so I/we can learn to can pasta sauce!!

I just canned tomato sauce so I can us it in many ways and I use my roaster and skins on came out beautiful very happy.

Apparently, roasting your tomatoes in the oven before putting it in the roaster is supposed to add dept too. If people are interested in peeling the skins, they can put them in the freezer. When they unthaw, they pull away from the skin. I love learning from you!

I don't like the texture with the skins on, but if you freeze them when they thaw out, the skins slip right off. 😊 I've never tried blending them to see if that would make the texture more pleasant to me 🤷🏻‍♀️

Loving the video. May i know how do you know if it’s proprely sealed. If it wasnt how long would you see signs?

I use my Instant pot racks to put in stock pots for canning.

Very nice.

I made some chili sauce last fall for easy chili. Still haven't tried it yet. I also made spaghetti sauce - didn't last long! Gonna' try your recipe this next go 'round. What was your processing time?

I tossed mine in my ninja blender whole tomatoes whizzed them all up tossed in the kettle added everything else and canned it, came out good!

If you have a dehyrador in the house then save the cores with the lids of the tomatoes and dry them on out !!! After you dry them on out get them mixed on in to POWDER then use it for paste for yourself then it will stay in a jar for over a year or so !!!

Hold a spoon under the sauce upside down it helps with the splashing

How long did u boil the sauce? U didn't say in the video!! Love everything you do. You inspire me to start canning..

nicely done!!!! how long did you process for?

I don’t like using the immersion blender in the roaster because the coated pan can get nicked! Invest in a very large mixing bowl for that.

I was super disappointed in myself when I first used my roaster I jumped the gun and just using it before cooking off the materials before first use! Oh well water under the bridge! Love my roaster too and I too leave skins on. Great video

Looks great. How long did you process for?

Love the skin on.. yummm

Im going to try this year cut xon tomatoes and put in iven till skin splits than put in roaster with the seasoning