Thanks Pastieboy, I m planning to make tomato puree for the 1st time to store it. U've given good guidance for making n storing it. But I m wondering.. dont I need to refrigerate these jars? Or can u guide me how can I store it in plastic containers..
I only recommend glass jars with the lids like I used in the video. Once the jar is sealed it will keep for at least one year, no refrigeration needed. This process form an air tight seal. It's just like the tomato sauce in a jar on the shelf in the grocery store. No refrigerating needed until the jar is opened.
You don't process in a water bath canner? I always process my salsa I make. Also, do you reuse the inner lids? I was always told you always buy new ones. I have so much to learn!
Loved your video. We just bought a tomato strainer and am looking forward to using it for the first time this week.
Nope I don't process in a water bath canner. My parents are from Italy I learned this meathod from them. I wash my Jars in hot water in the diswasher to sterilize them and I reuse the lids over and over unless I see damage. When I remove a lid from a sealed jar I use a spoon pry it off at the tightest spot that the spoon will fit at the glass threads (no damage). Make sure it is boiling before you fill the jar, keep the rim of the jar clean and put the lid & cap on and flip over.
You have just made my day! I am about to process a huge batch of tomatoes next week and I plan to use your method. Also, I will reuse the lids when possible from now on....I always wondered about that because they usually look the same after I remove them. What a waste to throw them away after one use. I can a lot of bread and butter pickles, peach jams and pepper jellies usually. Just started with salsa last year and that was a great success!
Also, I could see when doing salsa you would want to use the water bath canner or else the tomatos could get mushy. Good luck with your new tomato strainer.
Also, how long do you leave them upside down? Do the tops "pop" like when you can them? Can you tell easily if one doesn't "take" I am a little nervous about not processing but I am going to trust you on this. You don't add any lemon to the tomatoes?
I know...lots of questions! Thanks for taking the time to answer!
I leave them upside down until they are room temperature. Usually overnight. I don't hear a pop but you will see that the lid is sucked in and does not push in and out when pressed on. Just be sure to add salt to the puree when boiling it before putting it in the jar. No lemon. I add the salt by eye. On a big kettle I will add a couple of small palm fulls of salt. it may be about 4 table spoons or so.
If you want less watery sauce, or less cook-down time, you need a piece of equipment called a "steam juicer" which will precook the raw tomatoes and remove some of the "water" (which is great for soups, etc). Then when you run it through the OMRA machine keep the skins and seed to put in the dehydrator to dry and powder to also add to soups or to salad dressings, and so forth. You did a great job on those tomatoes. Good luck this year.
They will keep well over a year, but I usualy use the last few up right about then. The concept is to make enough to last you a full year since there is only one season per year to grow tomatos in the northeast. Thanks for watching.
This is all for just my family. My parents use to make 250 quarts at one time. This is suppose to last me the entire year. I am Italian so my family eats pasta quite often. Each time I make a pot of sauce I will use 3 to 4 quarts of the puree. If I use three jars per week I will need 156 quarts to last 1 year. At that rate If I don't make more this weekend, while I can still get farm fresh tomatos, I will be out of puree by January.
Thanks Pastieboy, I m planning to make tomato puree for the 1st time to store it. U've given good guidance for making n storing it. But I m wondering.. dont I need to refrigerate these jars? Or can u guide me how can I store it in plastic containers..
anshukiva 5 months ago
@anshukiva
I only recommend glass jars with the lids like I used in the video. Once the jar is sealed it will keep for at least one year, no refrigeration needed. This process form an air tight seal. It's just like the tomato sauce in a jar on the shelf in the grocery store. No refrigerating needed until the jar is opened.
paisteboy 5 months ago
You don't process in a water bath canner? I always process my salsa I make. Also, do you reuse the inner lids? I was always told you always buy new ones. I have so much to learn!
Loved your video. We just bought a tomato strainer and am looking forward to using it for the first time this week.
RobcadDi1961 6 months ago
@RobcadDi1961
Nope I don't process in a water bath canner. My parents are from Italy I learned this meathod from them. I wash my Jars in hot water in the diswasher to sterilize them and I reuse the lids over and over unless I see damage. When I remove a lid from a sealed jar I use a spoon pry it off at the tightest spot that the spoon will fit at the glass threads (no damage). Make sure it is boiling before you fill the jar, keep the rim of the jar clean and put the lid & cap on and flip over.
paisteboy 6 months ago
@paisteboy
You have just made my day! I am about to process a huge batch of tomatoes next week and I plan to use your method. Also, I will reuse the lids when possible from now on....I always wondered about that because they usually look the same after I remove them. What a waste to throw them away after one use. I can a lot of bread and butter pickles, peach jams and pepper jellies usually. Just started with salsa last year and that was a great success!
RobcadDi1961 6 months ago
@RobcadDi1961
Also, I could see when doing salsa you would want to use the water bath canner or else the tomatos could get mushy. Good luck with your new tomato strainer.
paisteboy 6 months ago
@paisteboy
Also, how long do you leave them upside down? Do the tops "pop" like when you can them? Can you tell easily if one doesn't "take" I am a little nervous about not processing but I am going to trust you on this. You don't add any lemon to the tomatoes?
I know...lots of questions! Thanks for taking the time to answer!
RobcadDi1961 6 months ago
@RobcadDi1961
I leave them upside down until they are room temperature. Usually overnight. I don't hear a pop but you will see that the lid is sucked in and does not push in and out when pressed on. Just be sure to add salt to the puree when boiling it before putting it in the jar. No lemon. I add the salt by eye. On a big kettle I will add a couple of small palm fulls of salt. it may be about 4 table spoons or so.
paisteboy 6 months ago
If you want less watery sauce, or less cook-down time, you need a piece of equipment called a "steam juicer" which will precook the raw tomatoes and remove some of the "water" (which is great for soups, etc). Then when you run it through the OMRA machine keep the skins and seed to put in the dehydrator to dry and powder to also add to soups or to salad dressings, and so forth. You did a great job on those tomatoes. Good luck this year.
iamdoroda 11 months ago
@iamdoroda
Thanks, I'll look into that. Thanks for watching.
paisteboy 11 months ago
can i sell it to market?
jewel31781 1 year ago
How long do those keep?
joesmoe71 1 year ago
@joesmoe71
They will keep well over a year, but I usualy use the last few up right about then. The concept is to make enough to last you a full year since there is only one season per year to grow tomatos in the northeast. Thanks for watching.
paisteboy 1 year ago
i have a question. why are u making soo much? is this for u and ur family/ friends or what
rickyjangatang1 1 year ago
@rickyjangatang1
This is all for just my family. My parents use to make 250 quarts at one time. This is suppose to last me the entire year. I am Italian so my family eats pasta quite often. Each time I make a pot of sauce I will use 3 to 4 quarts of the puree. If I use three jars per week I will need 156 quarts to last 1 year. At that rate If I don't make more this weekend, while I can still get farm fresh tomatos, I will be out of puree by January.
Thanks for watching.
paisteboy 1 year ago
Your cute
aguywhoknowsyou 1 year ago