as an italian i really like how you did this, but god bless you for using the food mill cause i could never. i have an OMRA tomato press. i just cook the tomato’s as you did but i leave them whole with the core still intact, i let them soften and drain for 10 minutes, then pass them through the machine, it separates the seeds skin and core. when i’m done passing the tomato’s, i pass the skin 3 times. then i just can them and water bath them for 30 minutes. i used the food mill for a few years but i noticed that the skins still have sauce left on them. also i couldn’t help but say that yes, i cant stand citric acid or lemon juice in my sauce. i definitely avoid it lol. great video tho!
+Francesco Massarotto This is a great comment. Thanks for being so nice and insightful!!!! :) WHAT IS AN OMRA?!? Now I’m fully invested in wondering what that is?!!
@@CollinsCountry an omra is a brand of tomato grinder, similar to food mil but it’s electric, it separates the skin and seeds. afterwards you can pass the skins 2 times more to ensure you get as much out of the skins cause with the food mil a lot is usually left on.
@@CollinsCountry it appears youtube finally decided to accept my comment. i must’ve replied to your comment like 5 times and for some bizzarro reason it kept violating community guidelines 🤔
I just finished processing 50 lbs of tomatoes lol i made ketchup and salsa though, ill have to try this next time, looks absolutely delicious! I hope you and your sweet family are doing well 😊
+Samantha Clark HEY!!!!!!!! Miss you! I have so many fun memories from high school! Anyway:) Life is good! I hope that’s the same for you!!!! I have never made ketchup but it’s on the to-do list:) a
I am a total newbie to canning! I already made some tomato juice and it seem good, I was wondering , for this specific recipe, wouldn't it be easier just to process tomatoes trough a juicer? in that way the skin and seeds will be separated and this will speed up the whole process.. Pls let me know if its a no go or it would work... TY
I like how you did this. I like roasting my tomatoes when I make sauce. I will try you're mthid next. If you have canned your sauce , by pressure canning, could you get away with not adding lemon/citric acid even if you added olive oil, herbs, sugar, etc??🤔
+TitanTvMan Hey! I don’t put citric acid in mine when I pressure can it. I have done thousands of jars and no issues but that is NOT usda approved:) But think about it. Green beans and corn are very low acid fruits and we pressure can those without citric acid, etc and they are safe. That’s just my opinion but it’s not usda approved, I want to ensure everyone understands that:)
In this recipe you said you omit the citric acid or lemon juice. Have you ever had problems with this? I followed your recipe for the baked tomato sauce but I didn’t use any citric acid or lemon juice and used water bath for 40 min using 2 pint jars. Is this safe?
+Cindy VanGuilder Hey! All good questions:) I do it exactly like that and have never had issues. It is NOT usda approved to leave out the citric acid, but I have done it with waterbath and pressure canning. Never had any issues. Also- most Italians don’t use citric acid:) That’s kind of an American thing… I trust Italians 😉
+Jane Munro Hey! Good question. I leave the skins and seeds in my spaghetti sauce:) But I take it out of the marinara because it’s more of a dip usually and I don’t want the seeds in that. But you can leave it in if you want/)
Great recipe......
Thank you for this wonderful tutorial ❤️😊
+Michelle Mitchell You’re welcome. Enjoy!!!! :)
Super yummy recipe! I just made this and it is just so.... yum! It is a keeper! Thank you for the recipe!
+@carlineellis2996 yay! Glad you like it:)
Looks so yummy
+Scott Leininger thanks. It’s delicious!!!!
I honestly had never thought of cooking then strain. Our batch wasn't so good this year well sorta I love the process .
+@lydia5684 it works great! :) I love the process too!
as an italian i really like how you did this, but god bless you for using the food mill cause i could never. i have an OMRA tomato press. i just cook the tomato’s as you did but i leave them whole with the core still intact, i let them soften and drain for 10 minutes, then pass them through the machine, it separates the seeds skin and core. when i’m done passing the tomato’s, i pass the skin 3 times. then i just can them and water bath them for 30 minutes. i used the food mill for a few years but i noticed that the skins still have sauce left on them. also i couldn’t help but say that yes, i cant stand citric acid or lemon juice in my sauce. i definitely avoid it lol. great video tho!
+Francesco Massarotto This is a great comment. Thanks for being so nice and insightful!!!! :) WHAT IS AN OMRA?!? Now I’m fully invested in wondering what that is?!!
@@CollinsCountry an omra is a brand of tomato grinder, similar to food mil but it’s electric, it separates the skin and seeds. afterwards you can pass the skins 2 times more to ensure you get as much out of the skins cause with the food mil a lot is usually left on.
@@CollinsCountry it appears youtube finally decided to accept my comment. i must’ve replied to your comment like 5 times and for some bizzarro reason it kept violating community guidelines 🤔
I just finished processing 50 lbs of tomatoes lol i made ketchup and salsa though, ill have to try this next time, looks absolutely delicious! I hope you and your sweet family are doing well 😊
+Samantha Clark HEY!!!!!!!! Miss you! I have so many fun memories from high school! Anyway:) Life is good! I hope that’s the same for you!!!! I have never made ketchup but it’s on the to-do list:) a
I am a total newbie to canning! I already made some tomato juice and it seem good, I was wondering , for this specific recipe, wouldn't it be easier just to process tomatoes trough a juicer? in that way the skin and seeds will be separated and this will speed up the whole process.. Pls let me know if its a no go or it would work... TY
You put the seasonings in then run through the food mill? I have my tomato’s ready to go just waiting on my food mill to get here. 😊
if using cherry tomatoes do i need to remove stems and skins off first, thx
Thank you!
Hi, thank you for making this video. How long is the shelf life and can I just keep them in my pantry or kitchen cabinet?
Hey! The USDA will say 3 years, but it is way longer than that. If canned correctly, it will technically last forever :)
I like how you did this. I like roasting my tomatoes when I make sauce. I will try you're mthid next. If you have canned your sauce , by pressure canning, could you get away with not adding lemon/citric acid even if you added olive oil, herbs, sugar, etc??🤔
+TitanTvMan Hey! I don’t put citric acid in mine when I pressure can it. I have done thousands of jars and no issues but that is NOT usda approved:) But think about it. Green beans and corn are very low acid fruits and we pressure can those without citric acid, etc and they are safe. That’s just my opinion but it’s not usda approved, I want to ensure everyone understands that:)
@CollinsCountry Nice thank you for your response! I'm gonna try your way 😊
What do I do when I take the cans out? Do they need an ice bath?
What grate do you use in the food mill for this?
+Joshua Jordan Honestly I don’t know. This is my moms that I borrowed and she only has 1 grate. So whatever one is in there is what I use haha
Looks so yummy!!
+Barbara H thanks. It is!!!! :) ABSOLUTELY DELICIOUS!
In this recipe you said you omit the citric acid or lemon juice. Have you ever had problems with this?
I followed your recipe for the baked tomato sauce but I didn’t use any citric acid or lemon juice and used water bath for 40 min using 2 pint jars. Is this safe?
+Cindy VanGuilder Hey! All good questions:) I do it exactly like that and have never had issues. It is NOT usda approved to leave out the citric acid, but I have done it with waterbath and pressure canning. Never had any issues. Also- most Italians don’t use citric acid:) That’s kind of an American thing… I trust Italians 😉
@@CollinsCountry thank you!! It turned out really good. It was really easy.
+Cindy VanGuilder yay!!!! I’m glad and I’m so glad you liked it! :)
Why wouldn’t you want the skins and seeds in a sauce? I hear, so often, that we throw the best part out.
+Jane Munro Hey! Good question. I leave the skins and seeds in my spaghetti sauce:) But I take it out of the marinara because it’s more of a dip usually and I don’t want the seeds in that. But you can leave it in if you want/)
The seeds are bitter and the skins tough and stringy.
What is the recipe sista?
+@kaybarrett8619 in description:)
Imagine finding a woman like this .