Awesome thank you! I always like doing hot work in the winter!

thanks!

I've got 30 jars sitting on my shelves now....made chili the other night and making tacos tonight. I'll put in some tomato sauce as well as topping the finished product with my Sala Verde. Don't you love it when you grew and saved most of the food you cook? such a good feeling.

that is a great idea, I know some people dehydrate the skin and pulverize to make tomato powder....that would make a great vid Sarge.

@@OldSchoolPrepper i’m straight up out of maters for the season 😞 We also got two hard frosts this week so i will be surprised if my peppers make it. I did cover them and prayed since they were being super productive last week

I've heard that before...i'm going to have to try it soon.

hi! one could use an Insta-Pot on the slow cooker setting (or a crock pot) I don't because it's just too small. I start with 20 pounds (yup pounds) of tomatoes in the roaster and after it cooks down I start adding more ...I can usually get in 40 pounds (pre-frozen.. two 5 gallon buckets full) once most of the water is removed, which is why I like using the frozen tomato method... when I first started making sauce I used a crock pot but quickly outgrew it..using a crock pot I used the high setting with the lid off to the side to let the steam escape so the sauce would reduce and thicken up.

thanks, I love to make the sauce in the winter....lot cooler!

@@OldSchoolPrepper Sauce up that dark winter lol.

@@MosaicHomestead yea and not can in 100 degree heat! well YOU know what I mean plus humidity ugh

@@OldSchoolPrepper If everything goes according to plan ,I want to produce year round veggies, I can trade anything extra with people who grow other types of food. If I can achieve to grow 30% of my food ill consider it a victory. I already put together my irrigation pump and got some more materials for my shed build. Tomorrow the plumbing going to the shed should be done.

I always home can my sauce....but I don't add much seasoning for flavor since I like to keep it versatile, but I can even reduce into a tomato paste and then I can that as well. So I really just add a bit of salt (if I feel like it) a clove or two of garlic and some thyme (if I have fresh in the garden)... I'm sorry I have no idea how much each batch turns out in jars. a rule of thumb is about a pound of tomato sauce will fill a pint jar....so two pound in a quart. Of course if you start with 25 pounds of tomatoes you only end up with 12 or so pounds of sauce to can. The only thing i would caution is that if you use the stick blender (like I do) you should continue to let the sauce sit (or simmer) for several hours to get all the tiny blender air bubble out of the sauce. I had some sauce push off the top of the jars lids (during home canning) because I canned immediately after blending and there was too much air in the jars.

prepper hello and thanks for your reply and good suggestions this really helps as I have no one who cares about good sauce like you and me it's been a super blessing considering all that is going on in the world may God continue to bless you richly.

@@sheepseven7588 ☮️

Huples, your not ready to make sauce in a SHTF lol

yes you can! it takes quite a long time to get rid of the water but it is the way many people do it. I suspect the flavour would be deeper and richer that way. thanks for letting me know about the typo...any ideas on how to fix it via YT editor? unless I take down and repost I can't seem to do it....thoughts? I did update the DX tho.

@@OldSchoolPrepper yes... other people, not Huples lol

@@MosaicHomestead 🤣

@@OldSchoolPrepper I think you could reload it via Filmora and cut out and redo that segment but honestly itr is cool martha. I never have any luck with YT editor

yes you can!

incredible...this is exactly how I will make tomato sauce (and paste) from now on....forever!

I don't mind seeds in my sauce and i don't mind skin so I leave them in....if you don't tell people they won't even notice. The are not bitter and are so tiny i leave them in. SAves a lot of work.

@@OldSchoolPrepper ok thanks!

yummy!

hi Slam, no stupid questions here.... I tend to freeze my tomatoes and save them all up and make my sauce all at once (I grow the tomatoes at home and they ripen at different times)... plus then I can make my sauce and can during the winter so i'm not sweating to death. You are right I put them in the roaster which is like a huge crock pot. They actual do cook inside the roaster...I will cook the tomatoes down until they are thick (I want them really thick more like paste than sauce) and then I can it. I usually cook it for 24 hrs more or less and the temp changes...I keep the outside of the roaster barely simmering (not sure of the exact temp) around 210F - ish since boiling is 212F.

@@OldSchoolPrepper Thanks so much making the effort to make such a comprehensive answer to my question. I was just thinking that maybe I missed something there. I was pretty sure you cooked them down but you didn't actually say and I know better then to make assumptions. Why do you want it so thick? Is there some reason you don't add any onions or spices at that point? Really enjoyed the video. My tomatoes are just starting to ripen. Bring on the canning!

hiya @@slamdunk58 ... I use all types of tomatoes to make my sauce even cherry tomatoes and making it super thick is kind of like condensed, more punch in a smaller jar...so if I want pasta sauce I can open a small jar and add some pasta water to it or if i'm doing pizza I can just spread it on...if I want to make gazpatcho I can use it for that...long answer to say I'm trying to be flexible with it. When i'm actually making the pizza or pasta i'll add whatever I have on hand in (onion, garlic, peppers, whatever), but it's soooo sweet and wonderful as is, I don't often do that...i'll just use it plain.

@@OldSchoolPrepper I like the way you're thinking.

yes! that is very similar to the roaster....turn it up to high and make sure the lid is askance so the steam can escape to thicken your sauce. You'll need to run it for hours and hours but it's more cost effective than using gas or a regular stove top. good luck and let me know if you run into any issues...I try and answer all messages fairly quickly

@@OldSchoolPrepper hi, thank you so much am planning on using my neighbor roaster like yours how many hours is it in the roaster or could I use the oven ? What temperature do you use on the roaster? Am very excited to try this I have bags of frozen tomatoes, many are not roma but who cares I love tomatoes and well JESUS loves us because He gave us them to thrive. Thank you again 💜

@@sheepseven7588 i use any and all tomatoes...so I say use them all! I ran the roaster for 24 hours to get a really thick sauce and a bit longer for a paste...each roaster varies so just look for a little bubbling on the sides, mine was around 325F..... yes you can use an oven but you'd really need to baby sit it (because it could easily burn) and you'd have to constantly pull out to stir AND it's not as cost effective. Oven takes more power than the roaster...and the roaster doesn't take much money to run at all (neither does the crock pot as you know)

Yes. I love my crockpot.

make sure to save that water...it is wonderful and you can astound people if you serve it hot (or cold), they think they are having some water something but it's really the flavor of the tomato. I can't remember if I talk about saving that water (and reducing it) in this video. I reduce it and add some back to the sauce and i'll can up any extra to give tomato flavor when I don't want the color. I could swim in the stuff!

sure you could. Sometimes I do that and sometimes I skip it because I feel it's an extra step...I have a Squeezo (old school food mill)

once I blend up the skin, seed and pulp you never really know they are there....you can see some of the seeds but the skin/pulp are mixed in.....but i never mind about the seeds, they don't bother me at all. I get soooo many complements on my sauce and people ask me for jars of the sauce every year. I will always make them this way...BTW I just started freezing some for this winter's sauce making!

and now i have 30 quarts on my shelves, all canned up! ;)

because i'm often too lazy....I really should remove it before I freeze. I get so many tomatoes that by the end of the season i'm tired of handling them and get lazy. Good problem to have tho. :)

I remove the greenery and any bad spots. Saves time.

I just found that out when I cooked my frozen tomatoes for sauce. Next time I pluck off greenery before freezing

are you watching at work? good on you!

@@OldSchoolPrepper Yes and replying now the next night. Mega crazy here but a lot of my work is pager response and software moving with a large dose of phone heckling. So i get to watch in bits a lot of ivds :-0

@@HuplesCat keep fighting the good fight

hi Gene, yes there are so many ways to make sauce. I look forward to your video...

@@OldSchoolPrepper 😅😅😅