Saw this tip on tiktok and it’s been a game changer. Use a roasting pan for canning prep, it’s amazing for big batches of tomatoes and broths. Keep your heat between 200-250, it’s just a massive crockpot. Keeps your kitchen cooler, and the skins will slip right off the tomatoes. I’m making basic sauce and juice with this batch.
by JDuBLock
10 Comments
Hi u/JDuBLock,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Well I wish I’d know this about 2 hours earlier. I have two giant pots on the stove making sauce for preserving this morning, and boy is my kitchen hot!
This is a great idea. I am doing this next time.
My Instant Pot Aura Pro has that feature. I should look into this
Agreed. This is the way to cook down sauce. Let it go overnight and it’s perfect in the AM
I got one and will be making bone broth when the heat breaks later this week.
The elements in the roasters are only on the side, not on the bottom, so this really helps with avoiding bottom scorching. Do turn it down low for overnight though, I ran a batch of applesauce too hot and scorched the heck out of the sides and cussed for days while I scrubbed a gigantic pan larger than my sink.
I use one of these to make applesauce in the fall. Fill it with sliced apples, a cinnamon stick, glob of vanilla paste, and a splash of lemon juice. Cook it all day, stir, and put in the fridge. (We go through it so fast, I don’t need to properly can it. It’s just fridge stable.)
I’ve been roasting my cut and seeded tomatoes in the oven first, then through the food mill to remove seeds then into the pressure canner. The kitchen doesn’t get heated and I can crank out a big batch in a couple hours.
I tried putting spaghetti sauce in my roaster and it seems to have damaged the roaster pan. I’m guessing the acidity was too much and I simmered too long?
I place a ten pound ham in my 23 quart roaster oven and fill it up with water. 180-200 degrees overnight. The fat floats and the bone drops out. Remove fat and bone and shred the meat. Put the meat back in the roaster along with 5 lbs of cleaned dried pinto beans. When the beans get al dente jar up and pressure can. This will make 17 quart jars of goodness. I don’t think it’s an approved recipe due to the ham. We enjoy it.