Making Sauce From Fresh Tomatoes: ENTIRE Process From Harvest to Jar
I’ll show you our entire process of making tomato sauce from fresh tomatoes, from harvest to jar. We grow and harvest hundreds of pounds (if all goes well) of our organically grown tomatoes every year, and we make sauce from both frozen and fresh tomatoes. When the ripe tomatoes start to trickle in early in the season, I usually freeze them to build up a stash for making salsa and sauce. When the Roma and San Marzano plants produce a large amount of tomatoes all at once, I make sauce from the fresh tomatoes. I’ll show you everything from cleaning the tomatoes to prep them for milling, trimming the tomatoes and tossing out the “bad” ones, our thoughts about food safety and tomato pH, the tomato milling process, cooking the sauce, canning the sauce, and why we pressure can our tomato sauce vs. water bath canning. We used to use a hand food mill and work with hundreds of pounds of tomatoes, and we finally invested in an electric tomato milling machine last summer. We’ll show you how this works and how it affects the tomato sauce making process. It involves tossing whole tomatoes into the machine! Videos mentioned in this video: Freeze garden tomatoes now and make sauce later! (short) Our favorite tools we’re using in this video: We’ll receive a small commission if products are purchased from some of the links below, with no extra charge to you. Farmers Defense Sleeves - Enter code CORTNEYGROWSFOOD at checkout for 10% off your entire order: Amazon Storefont: Products appearing in this video: Fabio Leonardi MR10 1.5 HP - SP5 Electric Tomato Milling Machine: Roo Apron: 20 Qt. Stockpot: Pressure Canner: Canning Tools: Ladle: Funnel: FOLLOW US: Instagram: Timestamps: 0:00 - Our Entire Process of Making Sauce From Fresh Tomatoes From Harvest to Jar 0:09 - Intro 0:22 - Picking Roma and San Marzano Tomatoes for Sauce 1:37 - Ripening Tomatoes Inside 2:56 - How Many Pounds of Tomatoes to Can Sauce? 3:14 - Setting Up Your Tomato Milling Workspace 3:45 - Cleaning the Tomatoes Prior to Milling 4:04 - What to Do With Imperfect Tomatoes and Bad Spots 4:22 - A Note About Food Safety and Tomato pH 5:26 - Which Tomato Varieties to Use for Sauce 6:13 - Washing, Sorting, Trimming Tomatoes for Milling 7:46 - Using an Electric Tomato Milling Machine Vs. a Hand Food Mill 8:24 - The Tomato Milling Process 11:43 - The Electric Tomato Milling Machine We Use 12:14 - Cooking the Sauce 13:29 - Canning Process for Tomato Sauce 16:36 - Water Bath Vs. Pressure Canning Tomato Sauce 17:36 - Using a Weighted Gauge Pressure Canner 19:37 - 60 Pounds of Tomatoes = 8.5 Quarts of Thick Sauce 19:55 - Conclusion Music: Mike Parr / My Heart Levitates / Courtesy of Epidemic Sound: Tia Moors / A Bitter Love / Courtesy of Epidemic Sound: Mike Parr / My Heart Levitates / Courtesy of Epidemic Sound: Binkley / Cheryl and Jim / Courtesy of Epidemic Sound: Victor Lundberg / First Glimpse of You / Courtesy of Epidemic Sound: Eden Avery / Our First Home / Courtesy of Epidemic Sound:
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