Processing tomatoes - removing water from tomatoes - canning tomato sauce
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- Опубликовано: 11 сен 2024
- Bow and Ash show in detail how we remove excess water from the tomatoes before the grinding process , this will help to avoid over cooking the tomato sauce before it is canned , this is my third or fourth video on canning tomato sauce, as long as im doing youtube videos, I will do a canning video every year around this time to hopefully give you an added tip or two each time we can tomatoes and learn more ourselves ......enjoy....!!!
Good to see you address the issue WITH TOMATOES HAVING A LOT OF WATER. Nobody else does.
I recommend:
- Cut in half or quarter.
- I use an electric all-in-one cooker. I add 2 cups of water and high pressure cook them for 20 min.
- When cooled, dump the mix into a stock pot with a colander on top.
- Pull the skins off with tongs.
- Put the remaining pure tomato meat into containers for freezing.
- After a few hours you can pour off the water at the top in the stock pot. Keep doing that. Tomato juice will be left to use/freeze. The seeds will be at the bottom. Discard that.
I strain off the water, and use it as stock for vegetable soup. The soup comes out delicious!! You can freeze the stock, and it keeps a long time. Waste not, want not!
The water is the flavor of the tomato it determines the taste of the sauce.When you have people that do not know you get do not know taste of the sauce.
good job on a nice sunny day with family,I like your video,just a small suggestion from me in Iran,
please dont throw the remain of milled tomatos away,in Iran we dry them and then with a miller we make it powder and then
add it to the tomato paste or sauce,,,,it makes your sauce more nutritious and tasty ,,please have a try,
respect from Iran.
sounds like a great idea , we ll give it a try this year...!!!
good idea
🔥🔥🔥🔥
I've done that....made my own tomato powder....
GOOD JOB
Nice video. With friends we do 20 bushels plus. After cleaning and coreing and parboil the hot tomatoes are dumped into a basket lined with old table clothe material. Then scooped up and into the milling machine.
You do a nice job my man.
Nice video
What an outstanding system.
I love to see you passing down this tradition to the next generation.
You can't beat fresh tomatoes.
This is the right way to make tomato sauce. I have been making sauce for 30 years and it's great to see a video like this demonstrating how to do it right.
Thanks for sharing this video! Always nice to see other people as passionate about tomatoes as we are.
Your a really good dad keeping your daughter by your side like that. She won't forget. Great memories for her. Looks great,thanks for posting. I'm jealous, my tomatoes are still green!!!
*We also make:* 60 gallons of Vino X 25 cases. That's 300 wine bottles @ 750 ml (Red Wine).
12 Caciocavalle & variety of Italian Cheese.
475 Roasted Rep Peppers grilled on BBQ.
85 jars of fresh Salsa. (Roma Tomatoes).
65 jars of fresh Beets.
Dry-Cured. 5 Sausage, 5 Salami, 9 Prosciutto, 12 Cappicolo & 7 Panchetta (Italian Bacon).
EXCELLENT! Demonstrted exactly what I needed to know in an essentials only format. Others just love the sound of their own voices?
I love your videos. I bought a omra last year and did my tomatoes just like you did and had enough to last from Sept to May. Because of your video I even received an Italian stamp of approval. :) This year I grew three times the amount of tomatoes and is now processing another 30 jars to add to my already 40 and I still have at least another two bushels of tomatoes left to pick. You and Ashley keep up the good work and thank you!
I enjoyed your video. Thanks for sharing. I too can tomato sauce every year from our garden. Canned about 50 qts. last year and my process is very similar to yours. But one thing I do differently, is after separating and collecting all the "water" I put it in another pot and cook it down on high heat, while the sauce is simmering in another pot. The "water" then cooks down and thickens fairly rapidly, and when it has reduced it to a fairly thick consistency, I add it to the sauce pot. I find there is some great flavor in the condensed "water" that adds to the sauce. Just thought I would throw that out there.
415orazio I do the same thing now
look at this spout set up ,, nice job rigging this up!
I make catsup. Years ago I started changing the directions and canning the watery part instead of boiling it for hours. I put the onions in the bottom of my biggest pot, add the cut up Roma's and gently cook them until tender with out stirring them. I drain them with a fine sieve, run the pulp through my Squuezo and proceeds with the directions for catsup. I can all the watery juice to add to soups. It saves me hours of boiling off the excess liquid and adds a great taste in the soups.
Love it... Whaa-Da (Water) Great Video Thanks for sharing
I love this! Watched it years ago. Super tips
Me too haha. Watched it again
Made my own before, but learned a few tips from your video. Thanks
BRAVO! At age 50 decided it was now time for me to pick-up the slack and let the folks sit back and criticize while I find my way and hopefully pass on this tradition to my boys.
This video couldnt come at better timing! We just got a bushel of tomatoes in our organic csa! Wathed this right before we started the process! Songlad I did because squeezing them before putting then through our old Romaa crank realky kept that beautiful fresh omatoe look to our sauce! Plus Innever thought of adding our basil right to the jar! Thank you so much!! Going to stalk the restof your vids soon :)
Love these vids man! You inspired me last year and now I am hooked...saucing this Saturday...good video Bow and Ash! Awesome setup too...I use an old hand crank grinder except we hook up a 3/4 inch 18 volt dewalt drill and lots of beer :)
Awesome video Bow and Ash! I loved seeing this process. You have a great setup there. This is definitely better than the canned sauce from the stores! Thank you so much for sharing... wishing you and yours a beautiful day.
AMAZING video! I was wondering what the brand and model number is for the tomato grinder you use in the video? I would love to get my hands on one of those!
Great video. I like the way you produce these videos you're a great teacher.
+Don B Thanks for watching..!!!
+bowhunter2439 Ni Hao ,If you want to buy tomato paste production line, please send me an e-mail, my e-mail is wangmeng5566@gmail.com
My Uncle has one of those, he hooked a small motor and belt to his , think I may do the same thing for small batches, this machine is nice but theres lots of maintinance .... oh yea got to have lots of beer on hand too , just have to keep off the lemoncello because you dont want to be half in the wrapper trying to get the lids on...LOL....!!!
bow youre cool man. I like your style when you cook; its effective and creative, but strait forward at the same time. Keep up the good work.
I cant do this forever Mike , someday I just want to be watching the kids do this so I can sit on my can and drink a cold beer ....LOL....!!!
I have pretty much the same exact setup. The only difference is I use a stove inside, not an outdoor burner. I've tried both methods (cooking down the tomatoes before milling vs. milling the raw tomatoes. I see no difference in the quality or taste. So now I just mill them raw. Much faster and less work. For 2 gallons of puree from the mill, it only takes 1.5 to 2 hours when boiled on high to reduce the puree to half. The result is a nice, thick bright red puree, just as thick as your.
Amazing - beautiful sauce --
Nice setup Bow-D. Passing the trade down to Ash. Awesome! Probst.
Great video! So much rain here in GA. this summer ... tomatoes are few. Blessings on you all!
I understand the purpose of removing the liquid is to reduce the amount of time it takes to thicken the sauce via evaporation. However, is the liquid actually water (I think not) or is it tomato juice which actually contains some of the goodness and flavour of the tomato? Low and slow temperature will evaporate without removing the goodness surely. Just a thought!
Bruce u
I agree . Throwing away juice
The 'juice' is 99% water, dullards ... go ahead and leave it in, if you insist! Enjoy those wet, watery (oops! I mean 'juicy') plates of food that everyone will laugh at as they reach for more bread to fill up on.
I drank some of the water and it tasted like clear tomato juice. Personally, I leave it in, under cook my pasta and then let it soak up the water. It's the wrong way to do it but at $25-30/ bushel here the max we can push is about 19 quarts. By removing the water we would be close to $2 jar. If I had property I would grow tomatoes.
Cook it off. It ain't that serious or hard.
For everyone asking about the machine, look on ebay or craigslist for an Original Squeezo Strainer from Garden Way. Its a hand crank, but its really easy. and low cost. The strainer cones come in three sizes. its made in U.S.A. so you know its not full of lead or going to break the first time you use it.
Wow.. the machine looks real cool
Beautiful garden, excellent equipment, nice tomatoes, nice explanation. If you’ll permit me, I will make a couple of comments. First of all the stuff you keep referring to as “water” is ORGANIC in that it was transformed by the Tomato into it’s juice. I was relieved when you said you could use it for something like a homemade V-8 juice and not wasted. You showed very nicely how to make beautiful thick sauce. However, I did not see you put a sprig of basil in the jars(!) (I observed this in other videos) just sayin’. Also I was looking for you to mention that the jars should be scrupulously sterilized before canning. Also, you mentioned the slow cool down process that is traditionally done by wrapping jars in blankets, but you must’ve had to leave this out and did not show this step. At the end of the day you have a beautiful home and garden and I am grateful for this excellent video. Nice camera work good job enjoying good health!
I dont think i have ever canned sauce with out the basil leaf , lol I can assure you it was done , thanks for your well thought out comments , stay healthy and thanks for watching..!!
Great video, thank you ❤.
Always a pleasure to watch your vids Bow!
Home grown
Home processed
Home canned
All bases covered Bow!
Nice job Bo!! Great interesting fun video! BEAUTIFUL tomatos and garden! Thanks for sharing this with us. Bo Daddy I hope you and your family are great and had a great L abor day!
Awesome video!! Thanks for the tips!! Can't wait to try this myself
oh yeah..the ox heart variety looks fantastic!
What a treat! I just discovered your channel and am now a subscriber. I am looking forward to watching and learning.
+Pamela Robinson Thank you much , more videos soon , thanks for watching!!!
I have a new drinking game every time he says Water take a drink.... but good video I'm gonna try it this way..
Water ya gona do , ill drink to that....!!!..........Enjoy....!!!
Ox hearts. Gonna watch for them.
Thanks for sharing how you do them tomatoes up!
Nice setup, thanks for sharing...
Damn Bow! That's one killer setup you got for those maters! I bet that sauce kicks major ass!
jeff
Great tomato juice to drink or use in soup base
The tomato water is gold. Don’t throw it all away. Don’t strain it, just cook your Sussex’s little longer. Who doesn’t add water when you’re making your red sauce?? I used this method last year and was wrong.
Thanks for the great video! I will have to try out your method.
Very informative ... Thank you for sharing .. It's BLT time, too !!
I used San Marzano plants this year . . . excellent. Now why do you put salt in your jars? Doesn't it make the taste super-salty? Good demonstration that we'll have to try.
Roz Corieri Paige the oxheart, San Marzano and Romas are the best meaty & tasty tomato for sauces in my opinion
The canning salt is used as a preservative and recommended by Ball. However, you can use any salt that is pure salt. No, that amount of salt in a 1 qt. jar isn't going to make it salty. Of course, taste is subjective.
Nice processing equipment and routine you have going there.
It takes effort, patience, focus, time, determination & preparation. *A TRADITION TAKES "HONOUR & PRIDE!!"*
Making sauce takes just over half a day to complete. Approximately 13-15 hours. We make 2 different types of Sauce. Pasta Sauce, strictly made with only Roma Tomatoes. & Pizza Sauce, strictly made with vegetables. We make our Roma Tomatoes that we do every other September. 30 cases X 15 jars in a box. That's 450 jars of pure, original & natural, fresh Tomato Sauce & Pizza Sauce. *Dislikes are the people that simply don't have what it takes. The type of people that eat canned Tomatoes & Ragu their entire life because they don't know what pure, original & natural, fresh really is at all.*
Never thought of softening the tomatoes before they go through the mill. My old gardenway squeezo is worn out and I am about to purchase a motorized version. Yours came from Italy. Not sure if its 110 volt or 220 volt. You really can not appreciate homemade canned tomatoes until mid winter.
Thanks Amy , hope all is well ...!!!
This is good info
Glad you liked the vid, always try to make what we can at home ,that way you really know what youre getting....thanks for watching...!!
Thank you for your effort but how do you determine the expiring date for consumption on the jars ?
I ended up doing just a couple patio tomato plants in pots..Thought that the rabbits and squirrels around here get enough to eat.. With the potted kind, I can elevate them and guard them better.
Funny, rabbits and squirrels don't touch my tomato plants. I thought that was because nightshade family plants are poisonous to them, but I guess I have just been lucky. Bids on the other hand like to peck my ripe tomatoes. They don't eat them, they just peck holes in them. I guess they think they are huge cherries, lol. They also like to perch on my stakes and shit all over the plants, lol.
it's worth it all the way, healthy eating.
Woow, I didn't know making tomato sauce is so easy. Tell me, where can I get the equipment that separates the sauce from the pulp?
thats a lot of water hunny..love this video!
Bow!! Great work..just wondering did u use salt or sugar
Always canning salt
Which mill or strainer are you using to process these tomatoes? Could you please post the specs? How many Horse Power? Thanks! I understand this machine is no longer available but there are other brands that might match the specs
Sehr interessantes Video und klasse Maschine :)
Instablaster
Very, Very Nice.
Great video!!
Do you water bath or pressure cook the jars after you put the sauce in jars?
What kind of mill is that, I'm sure you have been asked several times.
Where can you find the perforated pan that you use to strain the tomatoes before putting them in the processor Thanks
The family is doing that today. Work, but fun. Usualy get 200+ jars.
Thank you for your great job!
Thank you so much I found it I subscribe to you too again thank you for getting back with me have a great day
it's worth it!
Hi there any chsnce of seen how you have set up the machine abd motor on the table please thank you
awesome video
Great Video! When you showed the first close up, it looked like some did not seal, or maybe they were in the process of sealing.
Sandra Camp thanks they all sealed perfectly
What’s the name of your tomato mill? Where can I get one?
Love the faucet!
hey nice video. can you tell me where to get the machine from please. Thank you
Thanks for the question, you actually spoke my mind, am very much interested in that information.
Great vid,
nice tomato processing. sorry can you give me an idea about the cost of machinery you have used. best regards
Great Video!!! Finally, I will process my tomatoes without all the water! How long did you cook them before putting them through the mill?
10 min maybe 15
You should be using Paste tomatoes for tomato sauce. My in laws do Tomatoes every year, at least 150 Jars and they never have this much water. They use Romas.
+Frank Certo The big mama tomato is basically a giant roma
If you ain't usin' San Marzano, you ain't full Italian LOL. Now that's a fuggin' sauce tomata!
Can you share where you bought the milling machine from? I've been looking for one like that with the stand attached
Jenn Toney this is an Italian machine that is no longer available
bowhunter2439 oh ok thank you
Bows Garage what is the name of your machine? ( even tho it's no longer available?
Grazia
great video. can you tell us what kind of tomato grinder/strainer that you use here? and where to obtain one? thank you sir.
This Italian made machine is no longer in production , but there are many other good ones available on line you just have to do your research , thanks for watching..!!
@@bowhunter2439 thank you.
@@alvarsdzenis4739 No Problem , that machine is for large volume of tomatoes , if you want to do smaller batches you dont need a big machine like that all you need is a hand food mill as seen in my other video HOW I DO SMALL BATCH TOMATO SAUCE CANNING
Is there anything I can substitute a grinder for in my kitchen?
Strain it makes good tomato juice to drink
Great video and channel. Do you can the juice too?
Really imressive to see how it is done, great job in explaining and filming!
Makes me really wonder how that tomato sauce taste like since homemade stuff like that usually taste alot better then the factory made nasty stuff
Cheers from Sweden
I don’t think I cooked it long enough and I tried to take out most of the water. There is some separation of the watery sauce on the bottom.
where can i find all the equipment used? just made your limoncello recipe and gave it out as xmas gifts!
Do you have a link to that particular mill machine. Wanting to run peppers that had been simmered to make hot sauce.
fantastic and beautiful, how do I preserve then?
No preservative are to be added? if Not then the shelf life?
i only have a hand food mill how can i get the water out and how did you get those egg plants so big
Hello, very nice video, you're right there's nothing like fresh tomato sauce! Can you tell me, please, which was the name of the last cutted tomato? Is that which was all meat. It really looked great and i want to buy some seeds, but i did not understand it's name. Thank You!
+ammortis I was wondering the same..I couldn't quite make it out what he said..
+ammortis Ox heart , its an heirloom , not a pretty tomato but very tasty and meaty tomato , tops usually dont get too red , even if you have to cut this tomato in half it will give you more tomato meat for your money than any other tomato , the hybrid big ma ma is also fantastic not only for its meaty flesh but its ability to hold for up to two weeks.
+Hagfan789 Ox heart , its an heirloom , not a pretty tomato but very tasty and meaty tomato , tops usually dont get too red , even if you have to cut this tomato in half it will give you more tomato meat for your money than any other tomato , the hybrid big ma ma is also fantastic not only for its meaty flesh but its ability to hold for up to two weeks.
+bowhunter2439 , thank you!
Did you build that spout on the pot or can you find it like that. I hate using the funnel
Dino Karakostas my uncle 93 made it when he was a young fella around 80 lol 😂 it’s home made
What's the machine? Did you upgrade since?
Yours is the third video I've watched using that kind of machine. Where did you purchase it? No one has that information in the description box.
mickelluvva this machine is no longer in production
try Fabio Leonardi tomato milling machine
Why don't u water bath them after I'm curious?