No Profanity *** No Flaming *** No Advertising *** No Anti Trappers ***NO POLITICS
No Non-Target Catches *** No Links to Anti-trapping Sites *** No Avoiding Profanity Filter


Home~Trap Talk~ADC Forum~Trap Shed~Wilderness Trapping~International Trappers~Fur Handling

Auction Forum~Trapper Tips~Links~Gallery~Basic Sets~Convention Calendar~Chat~ Trap Collecting Forum

Trapper's Humor~Strictly Trapping~Fur Buyers Directory~Mugshots~Fur Sale Directory~Wildcrafting~The Pen and Quill

Trapper's Tales~Words From The Past~Legends~Archives~Kids Forum~Lure Formulators Forum~ Fermenter's Forum


~~~ Dobbins' Products Catalog ~~~


Minnesota Trapline Products
Please support our sponsor for the Trappers Talk Page - Minnesota Trapline Products


Print Thread
Hop To
Canning tomato sauce #7644322
08/07/22 08:29 AM
08/07/22 08:29 AM
Joined: Mar 2018
Posts: 1,509
Missouri
H
HayDay Offline OP
trapper
HayDay  Offline OP
trapper
H

Joined: Mar 2018
Posts: 1,509
Missouri
Any tricks to getting that to thicken up? Have tried all the usual tricks and it always ends up watery.

Great Value tomato juice would make a better sauce than what I end up with.

Re: Canning tomato sauce [Re: HayDay] #7644335
08/07/22 08:39 AM
08/07/22 08:39 AM
Joined: May 2016
Posts: 497
Illinois
D
DRF Offline
trapper
DRF  Offline
trapper
D

Joined: May 2016
Posts: 497
Illinois
How long are you cooking it? Also are you taking out the seeds?

Re: Canning tomato sauce [Re: HayDay] #7644344
08/07/22 08:47 AM
08/07/22 08:47 AM
Joined: Mar 2018
Posts: 1,509
Missouri
H
HayDay Offline OP
trapper
HayDay  Offline OP
trapper
H

Joined: Mar 2018
Posts: 1,509
Missouri
Best results to date.......wash maters and heat them in a pot.......with seeds and skins........for about 30 minutes.....to start a boil. Then run thru a mill to get seeds and skins out. Then return to pot and simmer for a couple hours to boil off some water, then can hot.

Have also tried running them thru a mill fresh.........then simmer to boil water off.

Have tried blocking them up and letting them drip water in a colander before cooking milling and cooking.........

All of them end up about the same. Thin and watery.

Re: Canning tomato sauce [Re: HayDay] #7644348
08/07/22 08:48 AM
08/07/22 08:48 AM
Joined: Mar 2018
Posts: 1,509
Missouri
H
HayDay Offline OP
trapper
HayDay  Offline OP
trapper
H

Joined: Mar 2018
Posts: 1,509
Missouri
Most instructions also say after milling, you need to heat to a simmer / lite boil......to reduce volume by half. If you cook that long, the pulp breaks down and it just stays watery. Cook too long or too hot and sugar starts to caramelize and it tastes burnt.

Last edited by HayDay; 08/07/22 08:51 AM.
Re: Canning tomato sauce [Re: HayDay] #7644368
08/07/22 09:07 AM
08/07/22 09:07 AM
Joined: Feb 2017
Posts: 225
PA
Charles2 Offline
trapper
Charles2  Offline
trapper

Joined: Feb 2017
Posts: 225
PA
We wash, slice up and cook for 1/2 hr. then mill and simmer until the wooden spoon stands up on its own. Always thick.


Charles2Trap
Re: Canning tomato sauce [Re: HayDay] #7644385
08/07/22 09:32 AM
08/07/22 09:32 AM
Joined: Mar 2018
Posts: 2,595
Pa.
B
Bigbrownie Offline
trapper
Bigbrownie  Offline
trapper
B

Joined: Mar 2018
Posts: 2,595
Pa.
Add store bought cans of tomato paste.

Re: Canning tomato sauce [Re: HayDay] #7644392
08/07/22 09:39 AM
08/07/22 09:39 AM
Joined: May 2011
Posts: 14,260
Oakland, MS
yotetrapper30 Offline
trapper
yotetrapper30  Offline
trapper

Joined: May 2011
Posts: 14,260
Oakland, MS
Cook it down in an electric turkey roaster. I pour it in in the afternoon and let it cook on the lowest setting overnight. In the morning it's usually about perfect.


~~Proud Ultra MAGA~~
Re: Canning tomato sauce [Re: HayDay] #7644669
08/07/22 05:31 PM
08/07/22 05:31 PM
Joined: Mar 2018
Posts: 1,509
Missouri
H
HayDay Offline OP
trapper
HayDay  Offline OP
trapper
H

Joined: Mar 2018
Posts: 1,509
Missouri
One other concept I'm thinking of is to use a stainless steel steam table tray, run in a couple inches of sauce and put in convection oven at low temp, with fan running. Idea is to increase surface area to speed up the rate of evaporation. Similar to the turkey roaster idea, but in an oven. Can stack multiple pans in the oven.

Once upon a time, I found a reference to the need to cook the tomatoes pretty fast, with skins on. Goal was to keep / enhance the pectin, which was the thickening agent. If that is the case, I may not be cooking them hot enough or fast enough release the pectin before milling.

I'd be curious to know how the commercial canner operations do it.

Re: Canning tomato sauce [Re: HayDay] #7644728
08/07/22 06:36 PM
08/07/22 06:36 PM
Joined: Mar 2016
Posts: 1,071
PA
CoonsBane Online content
trapper
CoonsBane  Online Content
trapper

Joined: Mar 2016
Posts: 1,071
PA
We do the electric roaster over night also.

Re: Canning tomato sauce [Re: HayDay] #7644775
08/07/22 07:21 PM
08/07/22 07:21 PM
Joined: Nov 2007
Posts: 8,809
St. Cloud, MN
trapperkeck Offline
trapper
trapperkeck  Offline
trapper

Joined: Nov 2007
Posts: 8,809
St. Cloud, MN
With the cost of lids and gas/electric, there is no way I can compete with prices like this for tomato sauce
[Linked Image]


"The voice of reason!"
Re: Canning tomato sauce [Re: HayDay] #7644785
08/07/22 07:32 PM
08/07/22 07:32 PM
Joined: Mar 2013
Posts: 16,344
Fredonia, PA.
Finster Offline
trapper
Finster  Offline
trapper

Joined: Mar 2013
Posts: 16,344
Fredonia, PA.
One thing you have to remember is that you'll never achieve the type of sauce you can get at the store out of a can. Why? Because you are not adding anything fake in it. No colors, no thickeners, no artificial flavors. All of that being said, there are methods to a thick sauce. The biggest mistake most make is too much heat. You don't want to overheat sauce. You'll get separation. If you have ever noticed canned sauce on a shelf with water on the top and sauce an inch or more down, that sauce was overheated when it was cooked. I know of some Italians that cut their tomatoes, put them in a pillow case and hang them overnight to drip getting rid of excess water. That trick works quite well. Finally, use the correct tomatoes. Romas are some of the best for sauce. If you are using "Big Boys" or sammich tomatoes, your sauce isn't going to be very good and probably have a horrible aftertaste. Ask me how I know.


I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
Re: Canning tomato sauce [Re: HayDay] #7644787
08/07/22 07:33 PM
08/07/22 07:33 PM
Joined: Aug 2010
Posts: 9,404
Asheville, NC
C
charles Online content
trapper
charles  Online Content
trapper
C

Joined: Aug 2010
Posts: 9,404
Asheville, NC
Wife uses a ricer to separate seeds from juice and pulp.

We also dehydrate some and freeze some.

Re: Canning tomato sauce [Re: Finster] #7644803
08/07/22 08:04 PM
08/07/22 08:04 PM
Joined: Nov 2015
Posts: 16,651
OH
Catch22 Offline
trapper
Catch22  Offline
trapper

Joined: Nov 2015
Posts: 16,651
OH
Originally Posted by Finster
One thing you have to remember is that you'll never achieve the type of sauce you can get at the store out of a can. Why? Because you are not adding anything fake in it. No colors, no thickeners, no artificial flavors. All of that being said, there are methods to a thick sauce. The biggest mistake most make is too much heat. You don't want to overheat sauce. You'll get separation. If you have ever noticed canned sauce on a shelf with water on the top and sauce an inch or more down, that sauce was overheated when it was cooked. I know of some Italians that cut their tomatoes, put them in a pillow case and hang them overnight to drip getting rid of excess water. That trick works quite well. Finally, use the correct tomatoes. Romas are some of the best for sauce. If you are using "Big Boys" or sammich tomatoes, your sauce isn't going to be very good and probably have a horrible aftertaste. Ask me how I know.

Awesome post Finster.
I will add that Amish Paste and San Marzano make for great sauce maters as well. I love them for sauce and use the big canner maters for juice. When I clean and core I place the maters in a colander, same concept as the pillow case, it does help get rid of some of the water.


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Canning tomato sauce [Re: Catch22] #7644810
08/07/22 08:11 PM
08/07/22 08:11 PM
Joined: Dec 2006
Posts: 10,353
East-Central Wisconsin
B
bblwi Offline
trapper
bblwi  Offline
trapper
B

Joined: Dec 2006
Posts: 10,353
East-Central Wisconsin
Some good tips for me on the slow cookers and time. I was going to just say heat and patience as I have no real good tips.

Bryce

Re: Canning tomato sauce [Re: charles] #7644827
08/07/22 08:42 PM
08/07/22 08:42 PM
Joined: Mar 2013
Posts: 16,344
Fredonia, PA.
Finster Offline
trapper
Finster  Offline
trapper

Joined: Mar 2013
Posts: 16,344
Fredonia, PA.
Originally Posted by charles
Wife uses a ricer to separate seeds from juice and pulp.

We also dehydrate some and freeze some.

I wouldn't mind trying to dehydrate some. I have a very nice dehydrator. Tell me, I assume you use a pan or whatever, how deep is the sauce in the pan and at what temperature do you dehydrate it at?


I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
Re: Canning tomato sauce [Re: HayDay] #7644832
08/07/22 08:50 PM
08/07/22 08:50 PM
Joined: Jan 2016
Posts: 3,405
missouri
S
salemtrapper Online content
trapper
salemtrapper  Online Content
trapper
S

Joined: Jan 2016
Posts: 3,405
missouri
They also make instant food thickener you can buy just add a little at a time to get the thickness you want. I've never used it and then canned so I'm not sure how that will work just an option.

Previous Thread
Index
Next Thread