GOT TOMATOES? The way Italians taught me to make tomato passata...
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- เผยแพร่เมื่อ 3 ส.ค. 2024
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I’m glad I’m not the only one who leaves their jars of freshly canned produce on the counter for a day to just look at them 😂
Hey Shaye- I don’t know if you’ve ever experienced flat sour with leaving food in your canner overnight, but I have. I didn’t know what it was until I got some jars of sauce out of my canner the next morning, opened one up later that day, and was really taken aback regarding how sour it was. It’s caused by a harmless bacteria that is able to grow in some canned foods left to cool too slowly, like when ya leave the jars in the canner. Now I always make sure that I can take my jars out as soon as the instructions suggest.
Good point
Thank you for this. I take mine out but I appreciate knowing this is possible though.
I’ve had that happen to me also.🥴
I’ve never heard of this so thank you. I have only ever left mine in once on accident and fortunately that didn’t happen but it’s good to know.
Oh no! I left my sauce in the canner overnight for the first time last nigh! Here’s hoping they’re ok!
This literally couldn't have come at a better time. I just chopped and cored 13lbs of tomatoes without a plan and the POOF, the notification popped up for this video. Thanks Shaye!
Just a wonderful lesson on this sauce! I can imagine the taste is wonderful! Thank you for sharing this and teaching. Your helper is adorable 💕
Shaye! I love it! I also didnt do this with my family, but I'll be another 1st generation future canning grandma! I'm canning my sauce in a few weeks from my own 50 tomato plants for the first time ever. So excited! Thanks for the video. ❤
I just love watching your videos. So much wisdom and beauty. Your family is a much loved break from the hustle and bustle.
Nothing better than preserving a harvest from your own garden! I live in the Black Hills of South Dakota, and do not have air conditioning in my home, because usually it's cool evenings in our mountain home.....but the thought of heating up my home by cooking up a storm in mid summer is just not going to happen. So instead I core my tomatoes as they ripen, packing them into gallon size freezer bags and stick into a chest freezer to wait until January/February. Canning them in the dead of winter is the coziest thing I get to do! Pulling bags of bright summer out of the freezer is like opening bottled sunshine 🌞 Plus once they start to thaw, much of the water has separated from the solids and is actually easy to pour off the tomatoes! Thanks for another beautiful video!
Lots of good ideas here. I had a variety of colored tiny tomatoes, bigger yellow , red and orange ones. Put them on a tray with olive oil and sea salt roasted them. Then freezer bagged them, seed and skins on. Pureed for pizza sauce with garlic and herbs, better with a blob of tomato paste. I just haven't looked at other ways to preserve at the moment. But Shae's method is so good. Can anyone recommend a preserve book, using natural sweeteners.
I do that too! It’s just to hot to spend extra time in the kitchen! Plus you miss the gorgeous summer days which go by so fast! Can in the winter if you can!
Enjoyed this video and seeing everyone working together in the kitchen. It's great to have help.
Yeees!) Agree
My husband and I just watched this together and thought it was beautiful that you did it as a family. We canned maple bourbon peaches, salted caramel pears and spiced french plums together today. He used to mill our grains with a hand crank mill for me before I got a Komo Classic. I love that time together and like you, we are building traditions. They all start somewhere. Have a safe trip.
Your peaches and pears sound wonderful! ❤
@@Nancy-zk9dj thank you 😊
Can you share the recipes, if you don't mind?
Following for recipes please 😊
My mouth is watering lol sounds heavenly ❤
Hello Shaye, family, and fur babies. Thanks Shaye for all the motivation in your videos. Your babies are getting older and looking more like you and hubby. STTB*SHARED TO THE BURGH*Pittsburgh PA.
Your daughter is such a willing and attentive helper !! Great job parents
That actually sounds really easy! I love that you can use it for so many things.
I canned mine last week. I just skinned it and kept it whole. My favorite for the winter. Brilliant for English breakfast, pizza sauce, pasta sauce and more. I love how fresh they are, even after 6 months.
Whole in water or tomato juice?
@@MM-ex2tz I would say just tomato brine. I boiled the tomatoes until they cracked and then put them in ice water to cool. Skined it and put it in a jar. Then I sterilised it for 45 minutes just as shown in the video. During sterilisation brine comes out of the tomatoes. After the tomato is ready, it will settle a little, and an empty space will form at the top of the jar. I opened a few jars to top it up. Let's say from one jar I filled three or four others. Then I sterilised again and Bob’s your uncle. It may seem like a lot of messing about. But it's worth it.
Coming from a sauce making family, I really enjoyed this video. Loved your style of presenting the information too. Thanks as always.
I am learning how to preserve, thanks. Love to see your girl listening to you and learning from you the best teacher for her.💕💕
OMG!! Your daughter is absolutely adorable!! She works like she's been doing it since she started walking. And your husband is very handsome. Thank you for this video
While here in Oklahoma tomato season is done, I've loved watching the recipe used with your saucer! I'm certainly gonna cook mine for 20minutes first! We've used our with raw or fresh ones... Who knew, huh! The saucer I got was from AzureStandard, but a coworker ordered hers from her local hardware store... I've seen them on Amazon, too! As far as a preserving challenge... I love the daily routine as the harvest is heavy for a month, to not let it waste! But you are so right about leaving them on a pretty towel just to admire... Such pride and satisfaction, huh!!! The kids and Grands love them for Christmas presents... Things made from your harvest are so celebrated!!!
Shaye - THANK YOU so much for this video!! I have been researching all the ways people "can" tomato sauce - and your method just made such good sense!! Spent the day yesterday, washing, cutting and cooking tomatoes. Today I am running them through my puree machine (electric - way faster) and the product coming out the other side is INCREDIBLE!!!!!! Pizza sauce, BBQ sauce & passata going into the pantry!! AWESOME!!! Thank you
From Jon's wife: What do you mean by "puree machine"? Is that a blender?
I love the tea towel on the bottom of kettle idea.😃
I really like that you mentioned the idea of doing harvest canning like this in manageable batches...(one canner batch a day, play music or have a favorite movie in background, glass of wine or coffee, family helping etc... ) Hardly anyone ever talks about this "How to enjoy preserving" idea..However, Its actually a very practical and useful way to teach long term farming/harvesting practices.. Lots of us experience that end of summer processing exhaustion or burnout. But the way you do this really encourages manageability and enjoyment. Love your videos.
Done with passion like an Italian! Grazie!
Very helpful tutorial! Thank you and have a wonderful vacation.
I love adding bottled lemon juiced to my canned tomatoes. It makes sure the acidity is balanced. Fresh lemon juice can not guarantee that. Lemon juice also seems to me, to keep the beautiful color of the tomatoes. I also just core my tomatoes, quarter them, cook them down, and blend with my immersion blender. I can't tell there are skins and seeds in there. Saves time and less mess.
Ohh, i love passata and have switched up to using where the sauce really stands out.
Happy to see your video
Trying this today! I love how you mentioned about "getting tight with the rules" sometimes we tend to over complicate things today, don't we?
Bc I couldn’t live with myself if someone got ill. My mantra is your kitchen, your rules. 🥰
Thank you! I can't wait to try it! xx
I just finished canning a few tomatoes myself- like just this minute I sat down for a break and saw this video lol!
It looks so good my friends mom used to make it and I wanted to be invited her house for dinner. My mom made the more cooked kind of sauce to can. I love your kitchen I just found your channel.
Great Job Shaye!
Perfect timing! I have tons of tomatoes at the moment!
You should get a fruit strainer attachment for your kitchen Aid mixer
The manual mill tool for tomato pure that you reference is called "Pasapure" or "Pasatutto", I have my nonna's one and it's super handy 🥰
If you are interested Kitchen Aid has made a fruit/vegatable attachment available for their mixers that makes short order of processing tomatoes. We gave up the victorio a few years ago. ❤
Thank you for this video. I watch a lot of video on preserving food and they do use special equipment to put the cans/jars in. So that kinda put me off. Now that I see you use just a pot, I am now eager to give this a go with just what I have! :)
Love seeing this type of video, thanks! Would it work to use a food processor on the tomatoes? I love what you say about enjoying the cooking process.
Looks delicious! I hadn't heard about passata until a friend from Wales mentioned it to me (I'm in the US). Love your channel!
Side note: I found your and Angela's podcast about a month ago and am binge-listening from the beginning. It really hits home with me and I'm enjoying it so much! I'm up to your second interview with Jennifer Scott (love her books). Doing hard things, hospitality, less-but better...loving it all. I'm going to try Dry Farms as well. I mentioned your podcast to a friend of mine and told her if she and I had a podcast together--Homemaker Chic would be it. ; ) I even bought red lipstick!
God bless!
Shaye amazing video 📹 I will try to make it looks amazing 😊😊🎉🎉
I use a variable speed drill in place of the handle on mine, makes fast work of getting my sauce.
That was beautiful and so much better with one’s own tomatoes. I also like to do small batches as they ripen in my garden.
Food made with love ALWAYS tastes better!
Perfect timing! San Marzanos are all i grew this year and they are flooding in!
Beautiful. Thank you!!
Loved this!
Thank you for sharing your tried out knowledge with us! 😊 it seems our generation has to relearn and seek lessons from many generations past where it’s been preserved. Seems our parents somehow lost it on the way. Your work is valuable and inspiring! Making traditions work in the modern context!
Love the wooden spoon in the back pocket!
Thank you ❤ you are amazing !
Great job, sis! ❤
Just found your channel,,good job on the tomatoes iam going to do some sauce as well
Thank you! I've already made my own :)
I loved watching this video! I hope to do this one day soon on our small farm! Can you do a video or share a recipe of how you take these jars and turn them into pasta sauce or pizza sauce?
❤ beautiful colour. Hope it's delicious when you open it on your favourite pasta. 🍅
I'm straining tomatoes for sauce as you speak! 😊
Beautiful , thanks
Enjoy your videos. Just wondering about not adding lemon juice? Is this really needed when canning tomatoes? Can I do this with other tomatoe types too?
Adding lemon juice or vinegar is recommended by the government to prevent botulism growth. As tomatoes have been hybridized, their pH has lessened in some varieties, and so are not acidic enough to prevent botulism growth. So really, it depends on the tomato. There is a lot more info if you google it :)
We warm our tomatoes in the oven in big pans for 1 hr..slightly roast the skins.. Roast garlic and onion with ...
Then put in a blender while hot..blending in the skins with NO waste! ...pour into hot jars ..add salt and opt spices..then water bath 15 to 20 minutes..
The best!! And super easy! No waste!!
A few questions hoping soon I get answers because I'm about to make a sauce tonight 😅 but what temperature do you roast the tomatoes and garlic? Do you add any liquid to the pan? Also if I want to make a red pepper sauce could I add onions and red pepper to that same pan while roasting? Ps. I'm making a small amount just for the sauce tonight, not canning it
Nice video, just in time!
People have canned tomatoes for generations without adding lemon juice. Lemon juice is added to increase the margin of safety. The USDA started recommending this when they realized that some newer varieties of tomatoes (like yellow ones) are lower in acid. I’ve not done it as I use the heritage tomatos with higher acidity; I do watch for lids popping after a couple days storage, check for nicks/cracks, etc and I’ll get rid of any dodgy jars, but otherwise haven’t worried. No one has died.
And yes, you can leave the rings off the jars when they have sealed for storage. You just need to ensure a decent seal. I’m not into canning marathons either…sometimes people have to do it out of necessity, but it takes the fun out of it for me. And to be fair, I’m just feeding me and my husband. Enjoy the passata!
I’m so glad you mentioned this! I too hate the taste of lemon/control acid added to the tomatoes
I am from spain, europe. I never added lemon juice to my canned tomatoes. I only heard about this from american channels.
I’m curious, do you have an idea of the average time jars were safely able to be stored on shelves historically without using lemon juice or citric acid? I think that’s important to know because people canning in these modern times (w/supermarkets so easily accessible) might not use them as quickly as the people whose only source of tomato products over winter was their pantry.
Awesome vid.
Thanks for sharing! We have a freeze dryer - could the "meats" be used for create tomato powder?
Yep!
Thank you .
What is the brand of the plastic bucket you are using with the measuring lines on the side?
You did a great job and you’re an artist. 😁👍
Thank you!
Do you need the lemon juice?
Do you only put the tomato and salt in the jars? No lemon juice or anything?
I much prefer to small batch can. It’s a more enjoyable experience and I’m more likely to do it when it’s not going to be a huge undertaking.
Do you have a link for the strainer that you use in the video?
Just wondering why you did not put lemon juice in the jars to increase the acidity.
Freshly picked tomatoes are more acidic than those that have been picked for a long time.
Help Please 🙏🏻 can tomato varieties cross pollinate??? ALL my plants this year are tiny ORANGE cherry tomatoes, I did not plant that at all!!!! I also had a ton of volunteers from last year. Wondering how to avoid this situation next year as I researched and bought really special seeds and was so excited to harvest them 😢note: of course I will still use them to make a fabulous neon orange pasata 🧡🧡🧡🧡
I'm sorry that happened. I've heard a bunch of seeds got mixed up by seed companies this year. You're not alone! Tomatoes can cross pollinate, but it would affect the seeds and next year's crop, not this year's.
It sounds like you may have received the wrong seeds. Yes, tomatoes can cross pollinate. However, that affects the seeds planted from the tomatoes harvested. That is why if you are seed saving you need to use an heirloom variety and plant them far away from other varieties. Otherwise, you will end up with hybrid seeds that will produce a hybrid tomato the next year.
@@Our2AcresTomatoes don’t cross pollinate very easily like squash does, but it does happen.
Beautiful
Da noi in Salento, durante la cottura si aggiunge della cipolla e foglie di basilico..
Don’t u need to add lemon juice or citric acid to the jars?
Like she kinda said in the video, she’s a bit flexible on the rules.
Yes.
I never have either. It's never affected my sauces in the 10 years of canning
I didn’t see you wiping the rims of the jars before putting the lids on. Maybe I missed it.
Maybe I missed it but I didn’t see you wipe the jar rims clean before putting on the lids.
Did you use lemon concentrate or citric acid when canning?
uhhh i looooooveee the stove...i wish i get one..
Hello can someone link a machine like this mill? Cheap.
How many pounds of tomatoes did you use to get 8 quarts of sauce? I enjoyed this video so much and learned a lot.
Nicely Done All 🌞.
Have a nice Trip🎉.
JO JO IN VT 💞
Do you debubble before putting lids on?
Do you use the strained liquid for anything?
I have concerns over only 20 minutes (rather than 40) in the water bath. Would worry about flat sour in jars left in canner overnight. The jars are beautiful but are they safe?
They are not, there was no added acid, the head space was off, and the time wasn't enough. Flat sour would be a concern as well.
@@houndherder6982Its funny you say that, because the old ways were “fixed” by the USDA. Are you surprised their family isn’t all dead from eating Shaye’s processed foods? And what about all the Italians(and everyone else around the world) that don’t use the methods recommended by the USDA?
@@cynthiafisher9907 google people dying from botulism. Sorry (not sorry) to say you are wrong.
@@houndherder6982 I’m not trying to be a bully. It’s fine for people to follow all the recommended USDA guidelines. However, they often come across as being the “only right way” to do things because they have the USDA to back them up. I’ve been canning for 50 years, but that doesn’t make me someone following the “old ways”. The old ways are the ones people followed 100 years ago, the ways the Amish and people in other countries have been doing it for many, many years. The USDA is actually the new kid on the block and they aren’t God! The important thing is to know the science behind preserving food. Educate yourself on the “why” of the methods recommended. Then do what you want in your own kitchen and be willing to take the consequences. Shaye mentioned that she was straying from recommended methods, but this wasn’t a tutorial on how everyone should can tomato sauce, it’s just how she does it.
It is no longer recommended to sanitize if they will be processed over 10 minutes. You only need to wipe rims if they are sticky.
I stare at mine too. I love to can and I am 70. Been doing long time
Wish we were neighbors
Did you add any acid in your tomatoes?
One of the best pizza sauce
Product of Italy . I just bought yesterday 345 ML
Very tasty I buy everything I do not make anything at home . Nowadays you can buy pizza dough .
Rest is easy how to make pizza
SHAYA
hi dont u use lemon
😊
You mentioned Pear Butter. Do you do a Pear Butter workshop?
Why is tomato paste thicker from the store?
🍅🤍🍅💜🍅💙🍅💚🍅💛🍅🧡🍅❤🍅
Wow, I'm amazed kamikoto is still sponsoring channels after the backlash they received. All the best for channels getting the money they need, but if you want to throw away hundreds of bucks, just spend $150 on german knives and donate 50 bucks directly to the channel. You will be better off with higher quality knives and you've helped the channel even more.
Agreed. Seems like a scam, but they probably signed a contract for a certain number of videos. I wouldn’t be able to support a brand like that, or sell it to followers, but that’s just me.
@@misstweetypie1 Seeing how easily many channels just ditched kamikoto after they were outed, I highly doubt there were many strict contracts.
The knives they sell are basically just 30 dollar poo knives you can buy at the dollar saver company. It's the lowest quality steel you can imagine. It does not seem like a scam, it IS a scam.
The parent company behind kamikoto has already been exposed selling a lot of cheap stuff for premium prices. Every time under a new brand name.
Have ever just jarred your own pasta sauce?
Roma tomatoes are low acid. Do you not add a dash of citris or vinegar as a botulism preventative.
Boil your lids and rings and heat your jars up in the oven and have your tomato sauce boiling when you load your jars you don’t need to do a water bath. Pickles jams and tomatoes are safe. You turn them upside down when you tighten the lid for 10 minutes and then flip them right side up and you’ll hear them popping in about half an hour
Well, I hope she actually turns it into a pasta sauce before using it on pasta! Plain tomato sauce is awful on its own!
Kamikoto knives are a con. They're made in China, not sure any real chefs do use them + the Japanese steel is budget grade utility knife steel
booooooooooooooooooooooooooooooooooooo