What type of tomatoes are the best to use for spaghetti sauce when canning? I used Roma, cherry, and Beef Steak.
What type of tomatoes are the best to use for spaghetti sauce when canning? I used Roma, cherry, and Beef Steak.
by PlusAstronomer884
7 Comments
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spyeagle100
I use a mix of whatever is ripe at the time, usually Roma, Cherry, and a small mix of others donated by family from their gardens
craftymama45
I use Roma and San Marzano. If I had any beefsteak hanging around I’d you’d those in, too, but my husband usually ate those.
PlusAstronomer884
Good feedback! So from what I gather, I’m basically overthinking it.
nips60
Did you skin all the cherry tomatoes? I end up with so many of them and would love to.make more sauce but hate th thought of skinning them all. I usually roast them with peppers, garlic, onions and olive oil. Then run through the food mill, cook down in a pan again for a few hours and then freeze. I haven’t ever found a tested water bath canning recipe that allows olive oil.
Longjumping-Royal730
Tomatoes are certainly a pain to process, but I struggle to think of something I’d rather can over it in terms of versatility. 🍅❤️
sweetteaspicedcoffee
Whatever is ripe. This year mainly romas and some unidentified slicers, next year I’m trying to grow San marzano and Amish paste.
7 Comments
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I use a mix of whatever is ripe at the time, usually Roma, Cherry, and a small mix of others donated by family from their gardens
I use Roma and San Marzano. If I had any beefsteak hanging around I’d you’d those in, too, but my husband usually ate those.
Good feedback! So from what I gather, I’m basically overthinking it.
Did you skin all the cherry tomatoes? I end up with so many of them and would love to.make more sauce but hate th thought of skinning them all. I usually roast them with peppers, garlic, onions and olive oil. Then run through the food mill, cook down in a pan again for a few hours and then freeze. I haven’t ever found a tested water bath canning recipe that allows olive oil.
Tomatoes are certainly a pain to process, but I struggle to think of something I’d rather can over it in terms of versatility. 🍅❤️
Whatever is ripe. This year mainly romas and some unidentified slicers, next year I’m trying to grow San marzano and Amish paste.