if you can tomatoes come in

jane8188

Do you just put tomatoes in or other veggies too?

How do you make spaghetti sauce from your canned tomatoes?

We do celery, onion and sometimes green peppers, I'm just not liking my spaghetti sauce that much so I need to try something new. Thanks!

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jane8188

Do you ever find that your sauce is watery? Not tasting, just consistency.

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Aurora_Borealis

Only tomatoes, but I do water-bath canning since I don't have a pressure cooker. With water-bath you have to be really careful maintaining the right acidity for preservation and the addition of other veggies (just plain or to make pasta sauce) can mess with that.

I make sauce with my canned tomatoes all the time, though. My current favorite involves butter, garlic and lots of simmering.

This is a great site for home canning if you want more specifics:
https://nchfp.uga.edu/how/can3_tomato.html

joyfultrex

we can sauce. We first quarter and core the tomatoes then do a hot water bath and then we have a machine that de-skins and de-seeds the tomatoes leaving us with just sauce. (it's similar to the kitchenaid strainer attachment) Then we put into jars with a teaspoon of salt and 2-3 basil leaves, put on lids and rings then into a hot water bath to seal. Our sauce is simple and you can add what you want when you are ready to use it. So we will add oregano for pizza sauce or browned meat or sausage for spaghetti.

farmrose

I have done crushed tomatoes/lemon juice before. This year I made marinara and like PP said you have to use lots of tomatoes and cook it down forever to get the "watery" ness out. I froze my sauce this year-mostly out of laziness. But if you want to can fit shelf stability make sure you follow a recipe so you know you don't get botulisim because tomatoes are on the border for safe acidity for water bath vs pressure canning.

jane8188

Thanks ladies, looks like I need to let them simmer longer.

jane8188

Mapleme said:

I'm lazy when it comes to putting aside food for the winter so all I do is core the tomatoes and then purée with skins on. I cook that for a while with some salt and then bag it and freeze it. The thing I like about doing it this way is that I can use the tomatoes for a variety of recipes, not just pasta sauce. It can be watery, but all the other things I usually add to the recipe I'm preparing take care of that. Also, a farm nearby has started growing sauce tomatoes (like Roma or plum), which actually make sauce consistency sauce without having to cook forever. My husband isn't as into homemade things as I am and the first time we cooked our own tomatoes up instead of using canned he insisted in getting rid of every can of tomatoes we had.

I didn't know certain tomatoes make better sauce, we grow ours so I'll have to look into that. We also don't season our tomatoes before either for the same reason.