Watched a woman who used a high performance blender to process the tomatoes. She showed cooking the processed tomatoes and how she did it in the raw. But not canning it. She suggested freezing it in bags. I want to can it! Thanks Jen❤❤❤
I wanted to can tomatoes this year but had noooooooo idea it took so many, I went to open my book after I thought I had a lot of tomatoes and was shocked by how many tomatoes are in one jar of sauce!! Next year I need to up my tomato plants!! I want homemade ketchup so badddd!!! Can't wait for that video!
@@BearBottomAcres It doesn't take many to can unless you have a lot of tomatoes. I've done it with 2-4 jars. If you can whole tomatoes just skin them take out the core and seeds, jam them into a sterile jar add 1/4 tsp of citric acid or jar lemon juice and water bath them. I prefer the whole tomatoes because I can make them into whatever I need when cooking. I still buy 2 bushels each August for the big job. I am always buying them when I see them on sale and putting up 1 or 2 jars. If you are canning sauce or paste you will need a large quantity. I give them away to family. Good Luck.
You’re so welcome!! I’m going to try the Amish paste variety next year and see how it is, in addition to the 10 fingers of Naples again. The opalkas were very hollow, they didn’t provide as much substance in my experience.
try short cut paste. cut, and heat tomatoes. run through mill, place juice in a muslin bag or pillow case. place bowl under. hang on an indoor clothes line above bowl over night. the end result is your paste. heat up and proceed to can and process.
Cook tomatoes, cut in half, or full cherry tomatoes until they start to mush and turn into a lunpy mess (seeds, skins and pulp). Put it into a wire strainer and vigerously press/mash the tomatoes thru the mesh. All the skin and seeds and green bits stay in the strainer and become wonderful compost. Whats left is basically tomatoe soup to be dried
I planted several dozen san marzona this year in my panic garden :) My intention was to make sauce to use will my stockpiled pasta lol.. I assume you can make paste with most tomatoes its just a matter of water content and flavor. Much like you can make pancake syrup from maple treas...and poplar trees(ops! but it was great) its just a matter of ratio's. I think! :) Thankyou for the information. You were second only to 'italian grandma makes tomato sauce'. Best wishes!
All I’ve been able to grow for tomatoes successfully is cherry tomatoes here in east Texas. It’s just hot hot hot and humid. Most of my paste tomato plants died or got stunted or BER. I even had them partially shaded in midday. 🤷🏻♀️I’m going to go with it and just grow lots and lots of them. I wonder if they’d make decent paste or sauce? I have a kitchen aide food mill attachment already so that might help…is it possible with just cherry tomatoes?
Thanks for sharing how to make tomato paste, It was fun to see how to do it. Some day I would like to get the attachment(s) for my Kitchen Aid. Would save so much time!
I love your kitchen. I’d do cooking videos but I have massive kitchen shame 🤦🏼♀️ Good point about the paste tomatoes. I haven’t heard of the ten fingers one. ~Heather
Girl don’t have kitchen shame!! You should have seen the kitchen before we renovated it. It was rough! It’s much better now, but if you look close it still has it quirks and messy spots haha.
It really does save so much time! I've never used a hand crank one, but this one is so easy to set up and it gets through 20+ lbs of tomatoes in like 30 minutes.
With that paste being so thick, does it take smaller jars to allow the water-bath canner to heat this all the way to the center? Also, is there a reason you arent adding the lemon juice with the tomatoes when you are cooking them in the pot? It seems like you could get a more homogenous mixture of acidity if you added it while the tomatoes were still liquid.
I think pints or smaller would work best for canning tomato paste. I don’t think it would be safe to go larger than that, but I would have to research it more. The lemon juice is meant to add enough acidity to the mixture for it to store, it’s not actually a part of the flavoring at all.
Hi..how long can i leave tomato paste in the fridge once it's opened?I have a jar in the fridge that's about 3 weeks old and I want to use it..it doesn't smell bad and there's no mold on it..just wanna know if it's safe to use?thank you
I don’t use mine if I notice any mold growth. as long as it looks and smells fine, I personal would feel safe due to the higher acid content of tomato and since it’s been in the fridge.
Why don’t you want to store your canned goods with the rings on? Just curious. I grew up eating canned goods and my mom always left the rings on! I never would’ve second guessed it. Thanks for the video!
The main reason is that it can hold the lid in place even if you have a failure of the seal. It’s mainly a precaution to ensure you don’t accidentally eat something that has opened and spoiled. Thanks for the question!
I haven't! It's an interesting idea, but I would be concerned because you can't control the level of evaporation in the same way. It's important to keep an eye on tomato paste as its cooking down to see what the level is at, and since the water weight of tomatoes differs with each batch, it would be difficult to know how long to set it for. Interesting thought!!
Watched That 1870's Homestead and she recommended your channel and specifically this video for making Tomato Paste.
Watched a woman who used a high performance blender to process the tomatoes. She showed cooking the processed tomatoes and how she did it in the raw. But not canning it. She suggested freezing it in bags. I want to can it! Thanks Jen❤❤❤
I saw freezing but wanted to can in the small jars ty
I wanted to can tomatoes this year but had noooooooo idea it took so many, I went to open my book after I thought I had a lot of tomatoes and was shocked by how many tomatoes are in one jar of sauce!! Next year I need to up my tomato plants!! I want homemade ketchup so badddd!!! Can't wait for that video!
Along The River Homestead very true. It’s insane
@@BearBottomAcres It doesn't take many to can unless you have a lot of tomatoes. I've done it with 2-4 jars. If you can whole tomatoes just skin them take out the core and seeds, jam them into a sterile jar add 1/4 tsp of citric acid or jar lemon juice and water bath them. I prefer the whole tomatoes because I can make them into whatever I need when cooking. I still buy 2 bushels each August for the big job. I am always buying them when I see them on sale and putting up 1 or 2 jars. If you are canning sauce or paste you will need a large quantity. I give them away to family. Good Luck.
Very knowledgeable! Great information! Best video I found on tomato paste! Thank you so much!
Next year I'm gonna make sure I plant enough paste tomatoes for this. Thank you for the video
You’re so welcome!! I’m going to try the Amish paste variety next year and see how it is, in addition to the 10 fingers of Naples again. The opalkas were very hollow, they didn’t provide as much substance in my experience.
Thank you very much for this beautiful sharing.
try short cut paste. cut, and heat tomatoes. run through mill, place juice in a muslin bag or pillow case. place bowl under. hang on an indoor clothes line above bowl over night. the end result is your paste. heat up and proceed to can and process.
Thank you so much for your video.. your paste looks FANTASTIC!!
I am making ming for ketchup.
Have you done the ketchup tutorial yet?
Cook tomatoes, cut in half, or full cherry tomatoes until they start to mush and turn into a lunpy mess (seeds, skins and pulp). Put it into a wire strainer and vigerously press/mash the tomatoes thru the mesh. All the skin and seeds and green bits stay in the strainer and become wonderful compost. Whats left is basically tomatoe soup to be dried
i really love all of your recipe videos!!!!!!!
If you put the past in a piping bag you can fill them really easily
I planted several dozen san marzona this year in my panic garden :) My intention was to make sauce to use will my stockpiled pasta lol.. I assume you can make paste with most tomatoes its just a matter of water content and flavor. Much like you can make pancake syrup from maple treas...and poplar trees(ops! but it was great) its just a matter of ratio's. I think! :) Thankyou for the information. You were second only to 'italian grandma makes tomato sauce'. Best wishes!
Awesome recipe. I must try it.Thanks for sharing.
Liked and subbed. very clear instructions, beautiful kitchen!! Thank you!!
Fantastically done Jenn! This looks like a great recipe.
All I’ve been able to grow for tomatoes successfully is cherry tomatoes here in east Texas. It’s just hot hot hot and humid. Most of my paste tomato plants died or got stunted or BER. I even had them partially shaded in midday. 🤷🏻♀️I’m going to go with it and just grow lots and lots of them. I wonder if they’d make decent paste or sauce? I have a kitchen aide food mill attachment already so that might help…is it possible with just cherry tomatoes?
Thanks for sharing how to make tomato paste, It was fun to see how to do it. Some day I would like to get the attachment(s) for my Kitchen Aid. Would save so much time!
Absolutely! It's a really amazing ktichen tool for preserving.
Hi...can you plz explain why you drizzle olive oil on the baking pans?thank you
Great video! Just found your channel and love that you're plant based. Could you please do more canning videos?
I will absolutely do my best! Veggie broth video coming!!
You mentioned salt but you never said when to add it or how much. However, I did make paste and it turned out beautifully. Thank you .
Loved this video so much!!! 😍💕
Thanks girl!! I really appreciate you watching and leaving a kind comment.
Great information to know. Thank you!
You're so welcome!
I love your kitchen. I’d do cooking videos but I have massive kitchen shame 🤦🏼♀️ Good point about the paste tomatoes. I haven’t heard of the ten fingers one. ~Heather
Girl don’t have kitchen shame!! You should have seen the kitchen before we renovated it. It was rough! It’s much better now, but if you look close it still has it quirks and messy spots haha.
I use a hand crank old fashioned food mill. I have a kitchen aid...maybe I should get the type you have :)
It really does save so much time! I've never used a hand crank one, but this one is so easy to set up and it gets through 20+ lbs of tomatoes in like 30 minutes.
Oh wow. I definitely need one then!!!! The hand one takes a while and I feel like it isnt as affective
With that paste being so thick, does it take smaller jars to allow the water-bath canner to heat this all the way to the center? Also, is there a reason you arent adding the lemon juice with the tomatoes when you are cooking them in the pot? It seems like you could get a more homogenous mixture of acidity if you added it while the tomatoes were still liquid.
I think pints or smaller would work best for canning tomato paste. I don’t think it would be safe to go larger than that, but I would have to research it more. The lemon juice is meant to add enough acidity to the mixture for it to store, it’s not actually a part of the flavoring at all.
Hi..how long can i leave tomato paste in the fridge once it's opened?I have a jar in the fridge that's about 3 weeks old and I want to use it..it doesn't smell bad and there's no mold on it..just wanna know if it's safe to use?thank you
I don’t use mine if I notice any mold growth. as long as it looks and smells fine, I personal would feel safe due to the higher acid content of tomato and since it’s been in the fridge.
@@SunshineFarm thank you for your help😊
Can I use fresh lemon juice?thank you
No, you should use canned. the PH isn’t consistent enough with fresh lemon juice if you’re preserving the tomatoes.
@@christinemcpherson1652 ok..thank you😊
Why don’t you want to store your canned goods with the rings on? Just curious. I grew up eating canned goods and my mom always left the rings on! I never would’ve second guessed it. Thanks for the video!
The main reason is that it can hold the lid in place even if you have a failure of the seal. It’s mainly a precaution to ensure you don’t accidentally eat something that has opened and spoiled. Thanks for the question!
You know, I have an Omega NC ( a slow juicer) and I wonder if that would work since I don’t have a food mill?
Definitely worth trying!! I think the omega would be very similar to a food mill, I’ve seen it before and it looks the same in its process.
Did you try it Rebecca? I’ve been thinking a slow juicer would work.
Have you thought about doing this in an instant pot
I haven't! It's an interesting idea, but I would be concerned because you can't control the level of evaporation in the same way. It's important to keep an eye on tomato paste as its cooking down to see what the level is at, and since the water weight of tomatoes differs with each batch, it would be difficult to know how long to set it for. Interesting thought!!
the whole of most food is healthier that a processed oil is not good for any one.
Get rid of the music! You don't need music!
15 minutes.? NO, more like 50 minutes! You should not be teaching canning.
Show, don't tell
Terrible video... Sitting down and telling us a recipe.