I've been making tomato sauce like this since 1983! I've taught some friends this shortcut, too. I cook it for a while, to get the bubbles out and thicken it a bit so it isn't watery. Then I can it.

I started coring and then freezing my tomatoes overnight in large bowls. After they thaw out you can drain off a LOT of water. That saves a lot of time on the stove if you’re making sauce by removing some water. Freezing the tomatoes breaks down the tomato structure and separates the water. Worked great for me and saved time.

When I make tomato sauce I blend the fresh tomatoes in a food processor then put it into a roasting pan in the oven on a low temperature and let it cook out the water stirring often then into jars and can it. Takes a little longer but no fuss

I just core my raw tomatoes then blend them in my vitamix and simmer until reduced. By heating them after blending the air bubbles are cooked out of them. I cook them down until the sauce is as thick as I like. This has been the quickest way I have found. Processing the tomatoes raw is a lot easier than heating them up twice. Also, I don’t have to handle hot tomatoes. So easy!

ForJars lids are great - no problems so far. Also a tip for thickening is to use tomato powder.

I like to freeze my tomatoes until I have a good amount of them. This also causes the skins to slide right off when they defrost. I don’t like the bitter flavor that I feel the seeds impart and there are those that have digestive issues that make breaking the seeds down difficult. So after I slip the skins off I will easily remove the seed pouches put them in a strainer, which allows the juice to flow through seed free. I feed the seeds to the chickens or put them in the compost for free volunteers next spring….:)

I’ve been using the forjars lids and haven’t had a failure. Thank you for sharing this short cut. 💜

I love your new sound system and I laughed at your blender jump scare 😂 your videos are excellent, thank you!

I blend the tomatoes raw with the skin and seed intact, then pour into a pan and cook it after blending, that removes the air bubbles from the sauce and I've had less syphoning with that method. I do this for juice and sauce and just cook it down to make it into a thicker sauce.

Great video Rose, I have been using the method for years now and it makes canning a breeze, also if you want to lose some of the water just pour from blender into a very fine mesh strainer and let the water drip out before you can them , the longer you let it drip the thicker the sauce will be.

We had a freeze several days ago, picked ALL my tomatoes, green, ripe and turning. The green and turning are in my garage in a big garden wagon….I’ve pulled the ripe ones out yesterday…the others are still ripening. Don’t let them go to waste, they will ripen.

New sound system sounds great. Another great video!

Forjarlids are almost 100%. on everything, I canned this summer! They are the best I have ever used, I won't buy Ball lids anymore.

The new sound system is WONDERFUL!!!

I tried the blender method today and it’s amazing! Smooth and thick and so much less waste - I got at least another pint from it. No seeds or skins at all.

Wow new sound system sounds great!🎉

i like the new sound system! also instead of making tomato sauce ive been freeze drying all my tomatoes (i just slice them up a bit or cut them in half with my kitchen scissors) and then blending them into powder. it's basically tomato paste and tastes amazing!!

When I exhaust my Ball and Kerr lids, I will be buying from ForJars lids! I’ve not heard a single criticism from any of the canning Instagramers/KZfaqrs I follow! I do the reverse of this process. I put the raw tomatoes into my high power blender then cook - I find it helps release the air the blender incorporates into the tomatoes. I think too much incorporated air can interfere with proper sealing as the air tries to escape during canning.

I always cook my tomatoes, put into blender, seeds and skin, and they come out great. I usually make spaghetti sauce that I can so the tomatoes are cooked down in my large crock pot. So glad you and Jim did this video. And I always pressure can my tomato juice and sauce and add citric acid, just in case 😃 my salsa, made with vinegar I water bath according to the Blue Book

To get the air bubbles out after blending, put it back in the pan and heat and stir it for a bit.

Tomato sauce is a mainstay for our pantry so I have tried many recipes and other canners hints over the years. Our favorite way now is to wash tomatoes, put in baking dishes (we can get five rectangular pans in our oven) Bake in a 375 to 420 degree oven until skins brown and tomatoes soft, pour in blender, water and all, one baking dish at a time and blend. In a large stovetop pan I have a conical strainer with stand hooked on the pan. I simply pour the blended tomatoes directly into this and use the pestle to push it through leaving bits of seeds and skin that didn't blend. I probably only get about 3 tablespoons of leftover from all 5 pans. The tomatoes are already hot from the oven so I just bring it all to a boil and can. I get about 10 quart jars from this method. I pressure can this (according to the USDA of course : ). We just love the flavor.

I was told keeping the skins on your tomato sauce change the pH significantly and it was no longer a safe canning recipe. But if you were doing the litmus paper I have confidence in you and your recipe

After blending cook it down in a pot for a little while, reduce some of the liquid out and it won't have water separation.

I also add a jar of paste which eliminates the separation.

Please try Forjars lids. I haven’t had any issues since I switched to them.

I freeze dried my tomato sauce. It was a big WIN!!!

The skin and seeds make great tomato paste!

I discovered this method just recently when I finally had enough tomatoes to process. I purchased one of those hand cranked tomato presses which was a total fail. I became very disappointed, put all the tomatoes in one container and threw the press in the trash. I began placing the tomatoes in the blender ... doing the exact thing you did in this video. I ended up with 9 pints of perfectly processed tomato sauce , skins and seeds, which turned out perfectly smooth. I processed them in my pressure canner ... so that's my story!

I’ve always done it this way, even for spaghetti sauce. The peel has so many vitamins.

I’ve read that the main reason the USDA recommends peeling tomatoes to reduce the bacterial load. I freeze my tomatoes, slip the skins off, drain much of the water, cook them down, blend them with my immersion blender and then let them sit overnight in the fridge to let the sauce settle. I think there is too much air in the sauce which bubbles during canning and interferes with sealing. Less interference with water bath canning than when I tried to pressure can. I’ve found that letting it sit, then reheating before canning helps a great deal.

I bought a case of each size Kerr lids many years ago and I compared with the new lids and I can visually see a difference. Disappointing. I haven't tried for jars yet but plan on it! I like the idea of using the rubber gaskets from the reusable lids and will try that too!

I seldom have enough tomatoes at once to can so accumulate them in the freezer till I have several gallon bags full. Once I'm ready to can I pour boiling water over them in a big dish pan an the skins slip right off. I dehydrate the skins and proceed with making sauce to can from the tomatoes. You could also let your pureed tomatoes sit for a time to alow water to settle out before jarring up.

How I do tomatoes, I blanch them peal the skin then put them in blender after put them in sauce pan on low to evaporate some of water ,then put in jars and water bath yes I use all different kinds cherry Roma big boy or whatever and my Italian hubby loves them like that he's the cook in our family ❤️...I do cook but my work kept me from cooking as much as I would have liked... ❤️

I just love watching you. Your a amazing teacher! And I love your laugh. Thank you

I blended mine but put the liquid into the crockpot to simmer and stir. This gets the air out of them. I plan to hot pack this afternoon.

WOW, the new sound system and a new way to make sauce!! BONUS! Thank you!!

I put the blended tomatoes in a stock pot and heat them up, stir down the air & then process them. That way there is no separation & the air is gone. Yes, it's one extra step, but it's simple & doesn't take long. It's still SO much quicker that the standard way.🤗

If you blend your tomatoes, and then put them in a large jar in the refrigerator, overnight, in the morning, they will have a layer of tomato sauce on top and a layer of water on the bottom. Simply scoop out the tomato sauce and pour out the water.

Thank you for the short cut! ForJars seal pretty well. Peace

The new sound system sounds great! I like to freeze my tomatoes until I get enough to do a batch , and I use an electric roasting pan to slow roast my tomatoes overnight. And I do use the food processor to blend all of my veggies and tomatoes up.

If you use a colander sieve you can get rid of the air whipped in the sauce and any seeds or skins not blended, I use a sieve all the time to get a smooth sauce. :]

i couldnt help but chuckle when you got SURPRISED, !! your expression was a Kodak moment for sure! im dating myself here, younger people have never heard that expression before, hee hee, I love watching your videos, i learn something new EVERYTIME! THANK YOU soo much, camera man to,lol. your both AWESOME

I love Four Jar Lids and have had no problem with them. For me, grinding the seeds into the sauce makes the sauce bitter and needs sugar. I don’t want bitter or sugar so will stick with the old way but thanks for the hint.

Nutribullet RX has a soup function that heats the soup enough to cook it in minutes. That deems like the way to go. Dental offices have a plaster vibratory that will knock the bubbles out. You can also use a vacuum chamber.

Oh wow. New sound system sounds wonderful. No echo anymore.

I usually peel and pack whole tomato’s in a litre jar. I dehydrate the skin and powder them. When I want to make a sauce I purée my whole tomatoes with seasonings, garlic and onions. I can make any kind of sauce I want from this point or can it.

I wouldn't mind the skins, but the seeds kinda have a flavor that I wouldn't like if tomatoes are super seedy.

Great demonstration, thank you.

Thanks for the shortcut!

Great tips, I use a roaster and get the tomatoes to soften until most water is out, I then strain them through a fine mesh strainer and put the pulp into the vitamix. I can up the tomato water for tomato juice we really enjoy cooking our pasta in that rather than water and using it for soups and stews for the liquid. The lids have been an ongoing issue for me as well they are coming bent in the last 70 cases we have used so check them carefully it is coming off the assembly line damaged we have contacted the manufacturer several times Bernardin and have been ignored we sent photos etc. I will be using forjars from now on I do believe as the ball Bernardin are unreliable. Thank you for pointing out the sound difference as I have the same and was quite concerned. Just love your channel.

Great idea. Thanks for trying it out and sharing.

Been doing this for a couple years using a stick blender right in the pot. Sure saves a lot of time and a lot of mess.

Thank you. I have been using the blending process over the last year or two. But I have used my immersion blender. Also used this with apple butter and cannot tell that the peels are in the apple butter. I agree with you that there is added nutrition to doing it this way.

I started to make my tomato sauce like this about 2 years ago and to make it even easier, I just put my tomatoes in my slow cooker first to cook down instead of on the stove.

Thanks I will try , Its new for me, and you are a special teacher at your micro moment😊

I agree, a healthier alternative in my estimation. I cook my tomotes in my big nesco roaster then blend them using my emersion blender. Probably not as smooth if seeded and peeled but worth it when it comes to time. Its a home run for me. One tip, if you freeze the tomatoes the skins just come off when they thaw. Another tip is to add a can or two of tomatoe paste if you want it thicker.

Anything to save time is a plus for me. Thank you

U have to have a really good blender for all the seeds to be ground up. Lot's of people can't tolerate the seeds.

The new sound system sounds great!

That is how I do my juice AND dehydrated tomato powder. There is no waste at all and I love it. My powder turns out GREAT too!

You are wonderful!

Great video. I like this method as well!

Get some Forjars canning lids. I haven't had a failure yet. And I have used over 50 so far.

I’m so glad you did this. I was under the impression I couldn’t blend anything before canning. My favorite soup recipe has completely blended tomatoes.

my daughters family live her sliced dehydrated tomatoe slices cant keepup with them lol they are really good snack

Very helpful ❤❤❤❤

I have been using this method for several years now. It really is a game changer. One thing I have learned is that by slowly increasing the speed until just high enough to process efficiently will help avoid them becoming too frothy.

Pam I reheat the blended tomatoes to drive out the air before jarring them.

If you take the seeds out before you process (cools down) the tomatoes, you can save the seeds and donate to your library (if they have a seed sharing program).

Wow! Can’t believe I am the first to respond. After watching different videos on YT I often wonder why people spent all that time removing skins and seeds. Too much work. I use this method you just posted. I have even washed tomatoes then freeze whole for later use. After defrosted you can still cook down process as you need. Pam I hope you are able to save any tomatoes still outside before the freeze. Thank you for all you and Jim do, we all appreciate you so much.

I jumped too when you turned the blender on! LOL I blend my tomatoes, onions and peppers like that when making spaghetti sauce. All the flavor without all the chopping.

hi love your channel had so many toms this year i cook with skins , then immersion blend then strain through sieve to get seeds out

Enjoy your channel. I have learned useful things, even though I’ve been canning for nearly 60 years. I have been using blender for tomato sauce and juice for years.

Well I jumped in with all of my questions and concerns. Water bath canned (17) 1/2 pint jars of tomato sauce with no problems. Couldn't have done it without your classes. This is a very labor intensive hobby. I am amazed by how many large and expensive items one has to have on hand. And then!!! Where can you store all of that stuff? I had so many tomatoes that I had to use two large pots for processing the jars. My cherry tomatoes are 4 times the size of yours so I cut them in half. And I used a food processor instead of the blender. Mine is too small. It worked like a charm. Loved the Joseph Joseph - thanks. That makes for a very long day for a lady older than you. Thanks for all of your classes.

I have always used a blender on the skins and seeds of tomatoes as you did, however I didn’t drain out the water, Instead I chose to simmer it on the stove after I blended it to get it to the consistency I wanted. With that I have the nutrients of the juice, and the bubbles from blending goes away. Then I can for the 10 minutes like you do. Just an FYI

Hi Pam, I used my vitamix to do a bushel of roma tomatoes for a spaghetti dinner at my church. It worked fantastic? I put all the onions, garlic, peppers,, etc. In the blender as well. It was my first attempt at a large batch. Thankfully, the sauce got favorable reviews. 😊 Next year I want to try canning some.Great video!

Thx so much for this video! Love your info and have learned so very much! God bless and take care of each other!

I blanche, remove skins (and dehydrate them) put them in my big pot to cook and use an immersion blender to do the same thing. I really like the outcome! Great info today!!

Pam, this only works with higher end blenders such as the Vitamix. Thank you so much as always!

S I've been processing tomatoes in this manner for several years. I like this for tomato soup as well, just add onions, celery and spices. I blend the the onions and celery and add to the pot. I do like to hot pack the soup, so it's a little thicker. When I open a jar, I generally use a flour thickener and a little more liquid, either water or milk. Makes a delicious bowl of soup or sauce for meats and mashed potatoes. Thank you for all your informative videos!

Hi Pam I also found out this easy way to get tomatoes ready for canning. However I used an immersion blender and love it ! It's my new gadget and works great to mash up pumpkin meat. From one gadget lady to another. J

Pam: I agree with Darlene DeSilva, I have also noticed that with some varieties of tomatoes when processed in the food processor do impart a bitter flavor in the finished sauce. I do use the blender method when making tomato juice, but I don't blend it long enough to puree the seeds, then I strain it before I can it. Plum/Sauce type tomatoes seem to have lower amounts of tannins in their seeds. So if I were going to process using the blender method I would steer toward those varieties. You may also notice that the bitterness is intensified over time and with the application of heat during cooking.

Awesome Video!. I have a very small garden because it's all I can manage, along with 50+ chickens, by myself. (Husband works out of town) I'm 57 with RA so I'm limited. Last year I began washing, and coring tomatoes them putting them in the freezer until I had enough for canning. I've begun using the blender as well. What a game changer!!! I did worry about the extra air bubbles I saw but you just set my mind at ease on that. Thank you!

I have canned both blender method and strainer method. I prefer the taste of the one where the skin and seeds have been removed. The strainer attachment for my kitchen aide makes short work of removing the skin and seeds.

Just love watching and learning from you! Can i share something I learned this year. Someone said to wash put them into a ziplock bag and freeze. When you are ready to cook them just let them thaw. The skins will come off so easy! I use sissers to snip the bottom, and then you can cut the stem off. No more heating the kitchen to peel the tomatoes. Just loved this.

I had asked you about blending them up and the safety of doing it that way and I am SO GLAD you made this video. This is how I made my sauce this year and it makes me happy that you endorse it because I trust you on this. Definitely recommend ForJars lids. I used them to can up more than 150 cans this year and the only ones that FAILED are because of my own error with green tomato salsa pressure canning issues. They also have a sponsor program if you'd like to sign up for it Dr. Cantrell.

Awesome information!!🎉

There is also a kitchen aide tomato strainer that you run your tomatoes thru before you cook then put in jars. I just found out it breaks and you can't get replacement parts. You have buy a new one.👎

I discovered from another You Tube video that all the USDA approved tomato recipes were based on "skinned and cored" tomatoes. I'm not sure if the skins provide a safety issue for long term storage or if it's just a texture concern. Anyway, I've been using the "sieve" process for tomato canned products, then saving the skins and seeds to dehydrate into powders. The resulting powders are tasty and I use them all the time in sandwiches and recipes. I also add them back in to the "shelved" tomato product if it needs thickening after opening. I feel safer with this process, but if you can provide some additional information (as you did with the Cosco meatballs!) I would happily follow this video procedure. I have appreciated your knowledge and approach to safe food storage for over a year now and I am an avid follower of your channel. Thank you so much for all that you share!

I still prefer to peel them first, but I have always used a blender. On large batches I use a pot and immersion blender. On the smaller batches at the beginning and end of season, I use my Vitamix soup setting which preheats it for canning and blends at the same time.

I use an immersion blender after cooking the tomatoes in a crockpot and scooping out the extra liquid. Works great!

Sometimes I will use the blender and other times I will cook my whole tomatoes down a little bit in an electric roaster and use my immersion blender to blend up the entire tomato with skins & seeds before putting it in my jars and processing. My immersion blender has come in really handy with my canning. I use it for tomatoes, apple butter, apple sauce, jams, homemade cat & dog food and lots of other things.

I've now completely switched to ForJars canning lids... all the Ball and Kerr seals that have let me down... NO more!! That's just a thought... I've never had a Harvest Guard lif fail, so I use those as well. This is how I've been canning my tomatoes as well... love, love Love this method. Blessings 🌞 and thanks for sharing

U have SO many comments already and I hate to add yet another! I simply core my tomatoes, then quarter the large ones, send them through my cheap blender. I then pour them through a sieve to catch anything that wouldn’t blend. (I save what is left n the sieve to dehydrate for tomato powder.) The rendered liquid that came through the sieve is then placed on the stovetop to cook down. The water has a great flavor. All I do is simmer on low until my tomatoes concentrate, maybe 20-25 minute, maybe longer depending on the mixture of tomatoes? But nothing goes to waste here. Then I jar up my tomatoes and pressure can them using For Jar lids or lids I bought from the Amish Store which r also great. Just as a thought, I have only tried putting hot tomatoes n my blender once when making salsa. The blow back from the hot tomatoes was very dangerous and not something I would do again. I hope this info is helpful.

I enjoyed your video very much. Another short cut that I do since I can't grow my own tomatoes i buy the great value canned tomatoes that are canned in their own juice. I blend those up and them cook them down and season them if I want to and make my tomato sauce and I am going to do some ketchup. Much easier!

Thank you!

I do this all the time when making homemade tomato sauce. It works great. I throw small tomatoes in my vitamix until I get a full pot then cook it down to the thickness I like, then can it. Perfection.

This is right in time. I have been asking myself why we couldn't do this and poof, here is your video. I habe some in the roaster that I will just use my immersion blender. ( I had already peeled them.)

Pam, I process my tomatoes as they ripen in my food processor, and freeze them in bags, flat, then when I have enough, I thaw and make my sauce. Saves room in my freezer as my tomatoes ripen a few at a time.

That’s great! When I pull my tomatoes out of the freezer this winter to can all I’m going to do is thaw and cook them down skins and all! (no core) then can!!