A easy way to can spaghetti sauce. Start with those garden tomatoes and a few more ingredients and you can make great spaghetti sauce. No expensive tools. You can get a mill if you choose that de-seeds your sauce also if you choose. My family doesn't mind the seeds. I love to can and can this sauce each year and for more great recipes try the Ball Blue Book that has tested and proven canning recipes. Never increase ingredients... Here you can find the tools needed http://amzn.to/YCblbA My Other Youtube Channels https://www.youtube.com/VeganRawFood https://www.youtube.com/channel/UCF1irVgcyxObfOfBJOatHng *Amazon links are affiliate links
Amal Helu: You totally lost us. It seems you have a very good method unfortunately you failed to let us see it.
Pillip Wright Wright: Put him,she,it,they or them no problem. Long as the cooking is fine and it works,ok?
PEREDDY SANJEEVA HITESH REDDY 15BEC0230: How long tym they can lost?
RB S: I forgot the lemon juice. Will the tomatoes be good.
Duke theThird: How big are the jars? Does the 2tb lemon/j and 1/2 tsp salt portion apply to any amount of tomatoes?
cocinando rico: So you don't blend your tomatoes or anything? All the recipes that I have seen they let to simmer for hours their spaghetti sauce and you don't and I love it.
For how long do you simmer yours???
Thank you so much.
Thomas Furlan: Repeated yourself a lot in this video about the ingredients and the funnel and everything else, is really annoying
David S: I don't bother peeling tomatoes for sauce, and I add lots of other things, onion, basil, oragano, bay laurel, tarragon. Plus diced green bell peppers, or orange or yellow or even red depending on what is growing in the garden.
The trick for "quick" homemade thick sauce is to dice the tomatoes and simmer for hours. If you are making a pure sauce or paste and want to get rid of seed and skin after cooking for a while, use a kitchen colander, the wholes are usually large enough to catch most of the seed and skin. If you need it even more pure, then use a sieve.
You don't need lemon or salt when it comes to tomatoes as tomatoes have sufficent amounts of acid to kill any bacteria that might get involved in the transfer from warm cooking pot to sterilized jars.
lonetrout: 0:39 Did you just assume that tomatoes gender?
Steve Gunderson: tooooo much extra work. good god.....just boil for 35 mins then let cool for 25 mins . check the popper top and if no pop when pressing your good to go. ba ding!
Mama On A Budget: I may have missed something, maam but I am wondering how much lemon juice and salt to add. Also, I ran out of pink salt, would table salt be sufficient?
Lee Pearl: Spaghetti Sauce Canning the Easy Way(?); without completing the process...The first word should be "ALMOST"
YoadrianYolara: why would you not show at least one jar fill as an example ? You spent more time on the tomatoes and no time on the filling of at least one jar.
Shantanu Jain: "organic. probably the best to use" 2017
tttaaannn1: I am looking to do this for the first time. I am having s hard time following her. she seems somewhat confused. It just doesn't seem clear and scattered. I know it's not easy making these videos so I give props but I think I need to find something more clear and not so scattered brain-ish
Brenda Estrada: So what did you do after you peeled the tomatoes? You went straight to the pot and I'm wondering if you took the seeds out?
ezrabrooks12: LOOKS GOOD.
Jim Edmondson: I have over 40 Italian cooking recipe books. In those 40 books, there are approximately 8 recipes that use peppers. Italians (meaning from Italy) DO NOT use peppers in sauce. When you add peppers, then that makes your sauce "Italian/NY or Italian/MI or Italian/FL. But if you want real Italian, leave those out.
Second, all recipes call for sautéing onions first. NOT adding onions later.
I appreciate the canning recipe but this is a recipe for PTA sauce...not Italian style tomato sauce. I'm sure this is good. But it is really MI, IN, TN, CO, etc.
Billy Roman: I want to try this but I'm worried that the lemon juice and salt will affect the flavor of my sauce. Are they necessary for the sake of preserving?
posinker: For those who don't know, 2 tablespoons equals 30 milliliters, equals 1 fluid oz of lemon juice. So what is the importance of eradicating the jar of any bubbles? What occurs if the jar has bubbles? Also, could you get rid of the bubbles by vigorously shaking the sealed jar instead of stirring prior to sealing? Thanks for any replies.
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