I love this! My husband is Italian and we cook a lot of Italian food around here. I kept trying to grow all the tomatoes in our garden. I now have permission to buy tomatoes and then can. Thanks for you video. Makes me think of his family. His GiGi, grandmother from Italy, would never give measurements. We would have to cook together so I could get the feel for it. You do the same thing. Love it!
😂😂😂 yup I really have to stop and think to remember to measure. For me cooking is very instinctual. You grew your own tomatoes???? That’s really taking it to the next level! Thank you for your comment. 💕💕
For water-bath canning- Research shows tomatoes vary in acidity level and current standards require the addition of lemon juice or other source of acidity to ensure all bacteria that cause botulism are destroyed.
Hi Cammy sorry for the delay in answering. Usually we buy 10 to 12 bushels and get over 100 litres of sauce. That is between the large and small jars. Last year the tomatoes were so good we actually had to buy a few cases of jars plus freeze some of the sauce!! When buoying tomatoes look for heavy ones, it means they are dense and will be full of pulp. 😊
The jars are boiled for at least 1/2 hour after the water comes to a boil. They can be processed for 15 minutes longer if you like. We leave about 3 cm from the top, or fill it to just below the screw threads. Hope this helps.
It's wonderful that you keep the traditional way of making tomato sauce in bulk! I wish I could do that, but I don't live in a house, so I have no way of getting the equipment. I'm sure your sauce is delicious. For how long can you store those jars? And can you keep them in the freezer?
Hello and thank you for your comment. ❤️ The jars will keep for at least one year in a cool spot in the the house as long as they are processed properly in a hot water bath for 30 minutes, then let cool for the lids to seal as I show in the video. Whether you make 10 jars or 100 jars the processing method is the same, the only thing that changes is the size of the pot. The sauce itself may be frozen but not in glass jars, they will break/crack in the freezer. Perhaps in Tupperware containers it may work. Since they have such a long shelf life I tend to keep them in my cantina or cold room. You may want to try the method in the other videos I posted to make the sauce in smaller quantities 😃👍🙏❤️
That would all depend on the amount of tomatoes you have. A food mill works with smaller quantities unless you have a lot of help who can take turns at the food mill 😁😁
Great video Maria. For many years we have been jarring sauce differently than this. We sort and wash the tomatoes, then cut them and run them through the machine. After that we cook them down to about 1/2 for a thicker sauce, jar the sauce, then water bath process the jars. Your way sounds much easier. Would it be basically the same results? Thank you!
I believe it would. I have never done them your way but it’s basically cooking the tomatoes to remove the water… It might be easier to run cooked tomatoes through a machine and less volume seeing they are already cooked… Please let me know how you make out if you use this method. 😋😄😄
@@MariaCalauttimtpm OK, due to the weather today, we're doing our sauce tomorrow and we're going to try it your way. The two things I wondered were whether you first put any water in the large cooking vessel and if so, how much? And secondly, how long did the tomatoes cook for? Thank you.
Yes we fill it about 1/4 of the way up with water, the tomatoes will create more liquid as they cook. Cook the tomatoes until they are soft then drain them. Let them cook a bit before putting them through the machine. It may take anywhere from 15 to 20 minutes for the tomatoes to cook once the water comes to a boil it all depends on how ripe they are. Good luck!! ☺️☺️
Hi I’m not sure what is going on, just saw this message now! So sorry for the very late reply. I use a 45 gallon drum my husband purchased from somewhere, not sure where but it works great! We can process over 100 jars at once. Thank you for your inquiry
@@alberterrico1945 that depends on the size of the barrel. We have a 45 gallon drum and we fit about 120 jars, both quarts and pints. It takes a bit to boil but so worth it!
No we don’t skip that step. We cook them then strain them in a bushel covered with a clean, white tablecloth that is scent free or the tomatoes will take on the scent. The water will drain then we process the tomatoes with our machine. The tomato water is very acidic and can spoil the jars. Hope this helps…
Sorry for the delayed response I didn’t see this message until now. We try to get SAN Marziano tomatoes but sometimes it’s difficult to find them so we settle for plum tomatoes instead. They are ok but the sweetness isn’t there. Overall they are better than the Roma tomatoes.
Maria Have you ever processed raw tomatoes without cooking them first ? My family would quarter the tomatoes salt them and once they drained enough we put them thru the machine. Then the water bath. I can’t find anyone who does it that way. I was just a child then and my parents have passed so I have no one to ask. I would really appreciate some feedback from you so I can continue the tradition Thank you
@@ronnyannmassa3123 Hello, an interesting question! I have never done the tomato puree like that but the peeled tomatoes for sure! I'm afraid there would be too much water content in the puree and it will separate, this water is very acidic and may cause heartburn... Peeled tomatoes, on the other hand, I do put them in the jars drained and raw then process the jars for much longer like one hour so they can cook and the jars will seal properly. Hope this helps... :)
@@MariaCalauttimtpm lol I think u should that way if one does let go u will know bye checking jars once a month , nothing worse than getting crook , food poisoning 😌 Just the chef in me , 😃😃
Thank you for the advice. If the lid is loose I know not to use the jar, so far there has been no issues with my sauce. The ring can also be loosened... 😁
@@MariaCalauttimtpm all good , I’m a chef bye trade so I’m a little picky lol lol we learn a lot about germs mold etc nasty stuff , anyway love ur vids, stay safe
Ciao, anche mia nonna e mia mamma lo preparavano i pelati in casa buonissimo tutta un'altra cosa ma troppo lavoro faticoso adesso li compriamo al supermercato certo non è la stessa cosa però ci adattiamo bei tempi ricordo, era una festa x noi bambini, ciao dalla Sicilia
Very nice . I grow hundreds of hundreds of acres of sweet Roma tomatoes plants. Folks this is just too much work. I trade some of my tomatoes for tomatoes puree from Italy. I can 500 wide mouth canning jars of just tomatoes sauce. To check your sauce to see if it's ready put a spoon full on a plate and wait to see if any water forms around the sauce. If no water forms you got some good sauce.
I love this! My husband is Italian and we cook a lot of Italian food around here. I kept trying to grow all the tomatoes in our garden. I now have permission to buy tomatoes and then can. Thanks for you video. Makes me think of his family. His GiGi, grandmother from Italy, would never give measurements. We would have to cook together so I could get the feel for it. You do the same thing. Love it!
😂😂😂 yup I really have to stop and think to remember to measure. For me cooking is very instinctual.
You grew your own tomatoes???? That’s really taking it to the next level! Thank you for your comment. 💕💕
Wow Maria. You mean business. That’s an amazing process!!! And I am sure it is way better than store bought.
thank you I really appreciate your input!
We make our sauce exactly the same way. We also make it a family day, Italian music playing along with antipasto and wine! Viva Italiano lol
Perfect!!! It’s more about family and the passing down tradition than anything else.
For water-bath canning- Research shows tomatoes vary in acidity level and current standards require the addition of lemon juice or other source of acidity to ensure all bacteria that cause botulism are destroyed.
Thanks for the info.
We drain 99% of the acidic water then jar just the purée. We add salt.
Amazing. Well done
Thank you! 🙏😁
Do you take the rings off?
No I do not. 😁
How many bushels and how many jars does it make? Thank you!
Hi Cammy sorry for the delay in answering.
Usually we buy 10 to 12 bushels and get over 100 litres of sauce. That is between the large and small jars. Last year the tomatoes were so good we actually had to buy a few cases of jars plus freeze some of the sauce!!
When buoying tomatoes look for heavy ones, it means they are dense and will be full of pulp. 😊
Where do you buy the San marzano?
How long do you water bath them? What’s the head space for the quart size?
The jars are boiled for at least 1/2 hour after the water comes to a boil. They can be processed for 15 minutes longer if you like.
We leave about 3 cm from the top, or fill it to just below the screw threads. Hope this helps.
You have to hear lids ping...otherwise they haven't been sealed. Not quite sure what she meant there.
It's wonderful that you keep the traditional way of making tomato sauce in bulk! I wish I could do that, but I don't live in a house, so I have no way of getting the equipment. I'm sure your sauce is delicious. For how long can you store those jars? And can you keep them in the freezer?
Hello and thank you for your comment. ❤️
The jars will keep for at least one year in a cool spot in the the house as long as they are processed properly in a hot water bath for 30 minutes, then let cool for the lids to seal as I show in the video. Whether you make 10 jars or 100 jars the processing method is the same, the only thing that changes is the size of the pot.
The sauce itself may be frozen but not in glass jars, they will break/crack in the freezer. Perhaps in Tupperware containers it may work. Since they have such a long shelf life I tend to keep them in my cantina or cold room.
You may want to try the method in the other videos I posted to make the sauce in smaller quantities 😃👍🙏❤️
Can I use a food mill ? I don’t have that machine.
That would all depend on the amount of tomatoes you have. A food mill works with smaller quantities unless you have a lot of help who can take turns at the food mill 😁😁
what type of tomato grinder did you purchase
Not sure of the make but it sends the purée on one side and the peels and seeds out the end. 😁
Great video Maria. For many years we have been jarring sauce differently than this. We sort and wash the tomatoes, then cut them and run them through the machine. After that we cook them down to about 1/2 for a thicker sauce, jar the sauce, then water bath process the jars. Your way sounds much easier. Would it be basically the same results? Thank you!
I believe it would. I have never done them your way but it’s basically cooking the tomatoes to remove the water…
It might be easier to run cooked tomatoes through a machine and less volume seeing they are already cooked…
Please let me know how you make out if you use this method. 😋😄😄
@@MariaCalauttimtpm OK, due to the weather today, we're doing our sauce tomorrow and we're going to try it your way. The two things I wondered were whether you first put any water in the large cooking vessel and if so, how much? And secondly, how long did the tomatoes cook for? Thank you.
Yes we fill it about 1/4 of the way up with water, the tomatoes will create more liquid as they cook.
Cook the tomatoes until they are soft then drain them. Let them cook a bit before putting them through the machine. It may take anywhere from 15 to 20 minutes for the tomatoes to cook once the water comes to a boil it all depends on how ripe they are.
Good luck!! ☺️☺️
Sauce = Food = Family = Love = Tradition = Sauce
Absolutely!! 👍👍🙏
What size pot do you use?
Hi I’m not sure what is going on, just saw this message now! So sorry for the very late reply.
I use a 45 gallon drum my husband purchased from somewhere, not sure where but it works great! We can process over 100 jars at once.
Thank you for your inquiry
How do you stack all the jars in the barrel for processing? Do you put anything in between the layers of jars?
Yes we put any kind of fabrics we have in hand such as old sheets, tablecloths, towels etc.
Awesome! Thanks! And you stack them all standing upright? How many quarts can you get in a barrel?
@@alberterrico1945 that depends on the size of the barrel. We have a 45 gallon drum and we fit about 120 jars, both quarts and pints. It takes a bit to boil but so worth it!
Thanks so much for responding. One more thing. I usually boil the water out before canning. Do you skip that step? If so are they watery at all?
No we don’t skip that step. We cook them then strain them in a bushel covered with a clean, white tablecloth that is scent free or the tomatoes will take on the scent. The water will drain then we process the tomatoes with our machine. The tomato water is very acidic and can spoil the jars. Hope this helps…
San Marzano tomatoes?
Sorry for the delayed response I didn’t see this message until now.
We try to get SAN Marziano tomatoes but sometimes it’s difficult to find them so we settle for plum tomatoes instead. They are ok but the sweetness isn’t there. Overall they are better than the Roma tomatoes.
Maria
Have you ever processed raw tomatoes without cooking them first ?
My family would quarter the tomatoes salt them and once they drained enough we put them thru the machine.
Then the water bath. I can’t find anyone who does it that way. I was just a child then and my parents have passed so I have no one to ask.
I would really appreciate some feedback from you so I can continue the tradition
Thank you
@@ronnyannmassa3123 Hello, an interesting question! I have never done the tomato puree like that but the peeled tomatoes for sure! I'm afraid there would be too much water content in the puree and it will separate, this water is very acidic and may cause heartburn...
Peeled tomatoes, on the other hand, I do put them in the jars drained and raw then process the jars for much longer like one hour so they can cook and the jars will seal properly.
Hope this helps... :)
@@MariaCalauttimtpm thank you for your help
Not sure what I’ll do. Maybe just cook down the purée and jar it. Anyway. Thanks for responding
Don’t u take the rings of little confuse as others take of ?
I have actually never taken the rings off the jars until I use them. 😁
@@MariaCalauttimtpm lol I think u should that way if one does let go u will know bye checking jars once a month , nothing worse than getting crook , food poisoning 😌
Just the chef in me , 😃😃
Thank you for the advice. If the lid is loose I know not to use the jar, so far there has been no issues with my sauce. The ring can also be loosened... 😁
@@MariaCalauttimtpm all good , I’m a chef bye trade so I’m a little picky lol lol we learn a lot about germs mold etc nasty stuff , anyway love ur vids, stay safe
Ciao, anche mia nonna e mia mamma lo preparavano i pelati in casa buonissimo tutta un'altra cosa ma troppo lavoro faticoso adesso li compriamo al supermercato certo non è la stessa cosa però ci adattiamo bei tempi ricordo, era una festa x noi bambini, ciao dalla Sicilia
Grazie mille Nicolina! E un lavoraccio ma per non perdere le vecchie tradizione se fa dei sacrifici, e si mangia il buon sugo!
I'm getting mixed signals about using citric acid. Need to or not? I don't like the taste the citric acid gives it.
I have never used citric acid. Tomatoes already have a lot of acid, does one really need to add more?
Very nice . I grow hundreds of hundreds of acres of sweet Roma tomatoes plants. Folks this is just too much work. I trade some of my tomatoes for tomatoes puree from Italy. I can 500 wide mouth canning jars of just tomatoes sauce. To check your sauce to see if it's ready put a spoon full on a plate and wait to see if any water forms around the sauce. If no water forms you got some good sauce.
Thank you for your insight. Do you sell your fresh tomatoes?
@@MariaCalauttimtpm Am under contract with a buyer. Thanks