Making Homemade Tomato Puree: PART 2

In Part 2 I show the Tomato squeezer machine process of making Tomato puree from scratch and then canning it in mason jars for storage. All of the tomatos were grown in my garden.

Category:

Howto & Style

Tags:

• O.M.R.A
• Tomato
• sqeezer
• tomato sqeezer
• how italians make tamato sauce
• O.M.R.A. Art. 2250
• mason jar

[anshukiva]

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..

[paisteboy]

@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.

[RobcadDi1961]

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.

[paisteboy]

@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.

[RobcadDi1961]

@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!

[paisteboy]

@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.

[RobcadDi1961]

@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!

[paisteboy]

@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]

@iamdoroda

Thanks, I'll look into that. Thanks for watching.

[iamdoroda]

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.