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
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.
ripulus: like the mellen baller idea.
Diamond Feliz: Is the tomato paste mandatory?
Carolyn Jordan: where do you get the pink salt at.
Bee Batch: My family makes tomato sauce every year, made a video about it on my channel it would be awesome if you can check it out :) Thanks
cla ire: how long does the sauce last for in the cupboards please?
ashley borgfjord: At the very end once I have my jars with sauce in it in the water bath, should i put the lid back on or not? for boiling for 45 mins?
Willis Winford: I may have missed this in the video but after peeling the skin off did you puree the tomatoes and strain the seeds, Just curious I prefer a chunky sauce but was curious?
TODD FISCHER: so where do I send my recipe to inorder to get it tested and proven?? to Ball ??
Guardian's Creed: how important is it to boil lids and jars as opposed to running them thru the dishwasher?
FlourishingLight: If you have a Vitamix, you don't even need to peel the tomatoes at all before making the sauce. You can simply throw them in the Vitamix and the skins get pulverized so well that they are not noticeable in the finished product. I make it that way from fresh tomatoes, all the time.
windowpane0: OJ Simpson does not hit white women
OSMBLSM: I'm very new to canning, used to watch n help my Grandma when I was young but retained very little of it (Too much info too fast for too short a period of time to learn it in). I am curious about the metal. You made mention of using a non-metal utensil to get the air out of the jars, is that important? I know tomatoes are very acidic and react to metal, so that made perfect sense to me. However, you then used a metal (or stainless steel and if that is what made the difference, then please explain why) funnel and ladle, which confused me. Considering the amount of time tomatoes come into contact w the ladle and the funnel, wouldn't that make the use of a metal "burper" a moot point? Any clarification would be appreciated, Thanks for the video.
Paula Ray: why do you add the lemon? I know someone who is allergic to lemon. Can you make this without the lemon?
Anita Hobson: Thank you for the video. Is it okay to add dried spices (oregeno, thyme, basil) to the sauce before putting the lid on?
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