09/22/2026
This is the real behind the scenes messy reality of making our tomato sauce and juice from scratch. We start by washing, coring and chopping our tomatoes. Then we run them through the juicer and put the juice in one stock pot and the chunky parts into another pot. We don’t separate the seeds or skins, just leave them to be a rather chunky garden sauce. We cook everything down for a bit and then use the immersion blender to smooth up the sauce. We prep clean hot jars and hot lids and then pack the sauce into the jars while it’s still boiling and seal them up. We set them under a towel to help hold the heat longer and wait for them to seal. This is a rebel canning method and we only do it with our tomatoes. And for those who love to cry botulism, don’t worry because the acidity of our sauce is too low for it to ever become an issue. This has been done for a long time and done right works just as well as canning other ways.
“In all things I have shown you that by working hard in this way we must help the weak and remember the words of the Lord Jesus, how he himself said, ‘It is more blessed to give than to receive.’” -Acts 20:35
Like. Follow. Share.