Video 3 Home Canning Tomatoes; Tomato Sauce & Salsa

Learn how to make and can tomato sauce and salsa, plus instructions on how to can whole or crushed tomatoes, in this third video of the series. The video podcasts are to be used with detailed instructions and recipes on CanningUSA.COM If I Can, You Can! video podcasts are ten to twelve minute instructions for each canning method. The first being the easiest, beginning with jam and infused fruit, moving into the second which teaches how to preserve fruit in syrup and how to can homemade pie filling. The third teaches how to home can delicious, ripe and red summer tomatoes whole, diced or in your favorite tomato sauce! The fourth podcast shows how to can vegetables and soups and the fifth is about canning chili, stews and meat sauces. As an added bonus, we’ll finish off the series with podcast six, teaching how to can homemade pâtés, meatloaf and fish.

25 Responses to “Video 3 Home Canning Tomatoes; Tomato Sauce & Salsa”

  1. 6 weeks a year. Were almost in Canada and we have been picking a dozen a week all summer and still going.

  2. Commercial jars are not recommended for home canning. Commercial jars may not be able to withstand the repeated use and temperatures required of home canning. You should always use jars made specifically for home canning. Sometimes in the winter you can get them on sale. That’s when I buy them, and then I save them for summer. I would suggest you use your commercial jars for storage, or recycle them in your blue bag. Ask your friends to save their canning jars/screw bands (lids) for you.

  3. I’m new to this and I have a question. I bought some Jars specifically for canning/jarring at Walmart, but I also have been saving all my glass jars from store bought pickles and hot peppers and my question is…has long has I sterilized those jars can I use them too for canning.

  4. This is very interesting to me as I’m looking at self-sufficient practices. I bet the quality is amazing with your own grown veggies as I’ve found my own tomatoes to contain way more flavour than even organic store bought.

  5. whats the life spanned of ur cans?

  6. Love this! Thank you so much for this series. I am new to canning and am so excited to learn. I saw that you mentioned fresh herbs in your video, there is an even easier way to grow your own fresh veggies and herbs. Its called The Bucket Garden! I have one in my back yard and love it!

  7. Didn’t you exceed the recommended amount of non-tomato veggies? I’ve read only 1cup other veggies per 7 # of tomatoes, or 3c. per 22#s tomatoes.

  8. David, this video is great but it’d be better if you spoke a little louder while you’re on camera, there was a couple spots where it was hard to hear you. Thank you for the wealth of information

  9. But how do you CAN the stuff? Or is this video about something else?

  10. Actually i never said canning wasn’t fresh…i can (jar) my tomatos too! but i don’t add unnessary things to it! all i’m saying is it will take away from the “fresh” …i’m comment makes alot of sense if you think about it! I can tomato sause plain…this way in the future i can add whatever different things want…and i’m not stuck without plain sauce! Fresh also means natural.

  11. Your comment is unnecessary. OBVIOUSLY, canning fresh is best!

  12. the whole point is to make it fresh! and not food from a can! (sometimes you don’t know how old those cans are!) just saying! fresh is always best…store cans can contain alot of chemicals!

  13. …this asshole! OMG…you should always make the tomato sauce plain! because this way if you want to add another ingredient in the future you can, or meat etc…

  14. You should check out the “canning” group at Facebook.

  15. 8:29 lol

  16. Great stuff, guys. I just wish more Americans knew how to do this. I grew up around a canning culture, I guess you could say, but I am trying to learn some new techniques and Idea. I just ventured into making real pickles (brine), or what they call ‘lacto fermentation’. So far, so good.

  17. You forgot the salt. I add about a 1/4 cup of salt per eight quarts. I only bring the salsa up to a boil and can immediately in boiled jars (no post boiling) to avoid over-cooking the salsa. I use jalopeano peppers (2 cups pre 8 qrts) and add the cilantro at the very end (stir in after the salsa boils) to avoid wilting. I canned 180 jars of tomatoes this week after work – I get culls for free the farmer I worked for in HS though. Learned canning from my hardworking grandmother. Nice video.

  18. Thanks for the videos guys. I live in land of the pink tomatoes. I worked in tomatoes for six summers growing up. I tell those are shipping tomatoes you are canning, which have a firmer, meatier body. A more delicious tomato, such as a Bradley, makes world’s better salsa/sauce. On a softer tomato, it’s better to core after blanching to keep the juice in and the water out of the tomato.

  19. YES.
    

  20. AndromedaFollowsMe Reply November 20, 2012 at 4:14 am

    Skinless tomatoes are scary looking!!

  21. Whats that website again? lol, I did not catch it the first 15x.
    Kidding, thanks for info : )

  22. Can you use regular store-bought canned (tin) crushed tomatoes to make the salsa? Our fresh tomatoes are a little pricey right now. I can’t wait for our farmer’s market to open up and get lots of beautiful fresh veggies.

  23. @Dustycajungurl Yes, it’ll be okay.

  24. This looks great, thanks for the tips!

  25. salsa w no hot peppers, whats up w that?