What You Didn't Know About How Mayonnaise Is Really Made
What You Didn’t Know About How Mayonnaise Is Really Made
October 27, 2023
The new all-round packaging system: Pack Feeder 5 and Pack 403
The new all-round packaging system: Pack Feeder 5 and Pack 403
October 27, 2023

Making tomato sauce from garden to canning jars

October 27, 2023

Making tomato sauce from garden to canning jars

October 27, 2023

Making tomato sauce from garden to canning jars

This year all the hard work in the garden has paid off. We have processed over 621 lbs of tomatoes into a delicious tomato sauce. Below are all the links to the products I used (Affiliate).
Fabio Leonardi Mr0 1/2 Hp Tomato Milling Machine:
Alternative tomato milling machine that’s a little smaller:
Bayou Classic KDS-182 Bayou 82qt. Boiler:
Bayou Classic 1001, 35-in Wooden Cajun Stir Paddle:
Bayou Classic 0186, 18-in Nickel-Plated Skimmer:

Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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  1. I didn’t know you don’t have to water bath them. Why is that? I’m new to canning.

  2. IknowGodIs says:

    You don’t water bath?

  3. Are you not going to add any ingredients, salt etc?

  4. That isn’t the right way to can process. Jars need to be water bathed

  5. The rings need to be put on finger tight, too tight it won’t let air escape for the lid to vacuum seal.

  6. That pot is too small to collect the skins/seeds. I say women have better common sense when it comes to canning

  7. You forgot to put a pot to catch the drips seeds skins. I have a smaller electric Ball freshTECH HarvestPro Sauce and Salsa Maker Gray. It works great for me.

  8. Russell Wood says:

    You put some basil leaves in for taste that would be great but do you season it with salt and pepper as well. I’m also wondering when you make it could you put ordering ingredients into it like garlic or mushrooms?

  9. Your video was the turning point on our annual tomato processing adventure. We dipped in and got a Fabio Leonardi and ABSOLUTELY LOVE IT! I can say we cringed multiple times when you were mounting pieces of the tomato miller on your glass stove top – but other than that, thank you so much for the step by step process video. Tomato canning has been our family tradition for awhile (typically 100 to 150lbs annually) and the recommendation for the FL Miller is spot on!!!

  10. lorhayes7 says:

    Did I miss the water bath?

  11. Bet that makes up some good chili

  12. Matt Peacock says:

    Do you feed the pith and seeds to the chickens or just straight to the compost pile? Also, do any of the seeds survive the cooking/milling process?

  13. Matt Peacock says:

    How did they do this in the old country before electricity? Hand crank that food mill???? Man, no wonder grandpa always told me my generation has it too easy!

  14. Don Dammert says:

    What is the advantage of heating the tomatoes before running them through the strainer? I just run mine through raw and then cook. I see this done alot and was wondering why….

  15. Tee Naidoo says:

    Love your pots. I normally blend the raw tomatoes with skin before cooking makes it much easier n comes out smooth sauce. Less work.. 😀

  16. Lou says:

    We do the same thing every year. We make it our Italian family event.

  17. Lou says:

    The solid waste, we run thru at least 3 times more. You will get more paste from that

  18. Brandi M says:

    Why is it so satisfying to hear the tomato sauce sloshing around? 🤣 That is some fancy schmancy equipment you got there Pete. Taking notes for my next home prep purchase. ✍🏼

  19. Lilredhenmom says:

    Please don't use this method!!! It is unsafe. Tomatoes need lemon juice/acid added to be safe for long term storage! They also need to be processed in a water bath to be safe! 1/2 gallons jars are only approved for canning fruit juice..not tomatoes! Botulism is real and this is an easy way to get it! Here is a safe recipe for tomatoes! https://nchfp.uga.edu/how/can_03/tomato_sauce.html

  20. just curious how did you process the 1/2 gallon jars? Water Bath or Pressure Canning?

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