Thank you for this recipe- I can not wait to make my own. I have just bought the machine from a charity (thrift) shop here in the UK. I was in there looking for dvds when I saw it at the end of a shelf. The ladies in the shop did not know what it was as the writing on the box was in Italian. Although I do not speak Italian I recognised it from the pictures. I love serendipitous moments like that. 😊😊😊😊
Great demonstration! You showed thee very most important ingredient during the labor of love, canning tomatoes. A forgiving and great sense of humor. Great video, thank you.
Pomodori bellissimi! Buon lavoro Ivo! We do around 15-20 bushels of passata every fall between the families. It makes me happy when I see people still doing this I do them raw because we have so many..... so we had to get motorized machines.... you're hard core. Respect!
I am always amazed that so many tomatoes (35 or so) process down into just 1 quart of sauce. I bought a similar sieve machine 2 years ago and it's made my process time much quicker and my product much better. I also process hot peppers the same way.
That was so interesting to watch, years ago I had a machine like that. I did tomatoes, but also I made applesauce, and would also put the skins through a couple of times. It was so delicious.
Looks delicious! I add one more step, capturing all that sweetness and acidity remaining in the liquid. I quickly reduce the juice to about a tenth and add it back to the sauce. I use a flat, non-corrosive pan on high head to do the reduction. You’ll notice that such a reduction actually thickens from the solids suspended in the drained juice. Makes a noticeable difference in the richness of the sauce.
I cook my 'tomato juice' down and add a bit of salt & pepper, dash of sugar and a few splashes of Worcestershire sauce. Makes great tomato juice for breakfast or Bloody Mary mix (just add a little hot sauce). Great video... thanks!
Thank you for the passata demonstration. I have a tomato strainer like that, I found it at Value Village. Someone may not be carrying on the family traditions. I am not Italian but have a great admiration for your traditions. This year was a very peculiar gardening year in this part of Canada, and I don't know if I will get one tomato. Next year is a new year.
Thanks for the video instruction, I watched another vid on youtube and followed it, they didn't strain the tomatoes after cooking. My sauce was way too watery, Next attempt I will drain like you did. THANKS for sharing.
Funny watching those peels fall on the counter! Oh man the bushels of tomatoes we made into sauce. As a kid it was a long day!!! One of my jobs was to put the basil into our pop bottles. We used pop bottles snd capped them!!! What was dad thinking???? Jars better. Where did you buy your purée machine?
So glad you enjoyed this video and sounds like you had a lot of "fun" as a child making sauce :) :) :) My puree machine is an older one, but there is a link in the video description which will take you to it - nothing beats home made :)
I have a vittoria passata maker and I don’t cook the tomatoes first I put them through the mouli removing all the skins and seeds and cook it down but thank you as I’ve never put the scraps back through for a second run I normally give them to my chooks the ones I have cooking at the moment are Romas plus with a few oxhearts thrown in .. plus I freezer all mine as I normally put sausage in the sauce whilst it’s cooking down .. I have used that vittoria passata maker with other tomatoes which works brilliantly as tomato juice ie I grew a commercial grosse liss and it was ten foot tall but not good for sauce making but awesome if you like fresh bloody Mary’s
*An all-aluminum Squeezo* is the most fantastic time saving machine when making large quantities of tomato sauce or apple sauce. All you have to do is quarter the well-washed tomatoes or apples. The raw tomatoes can be immediately sent through the Squeezo, while the apples require cooking in a bare minimum amount of water to cook/steam until they are partially cooked and approximately medium soft in texture. Then they too can be processed through the Squeezo. Tomato seeds and skins, and apple seeds, skins, and cores are easily separated from the pulp and juice of the tomatoes or the apples. *Easy Peasy, Lemon Squeezy!*
I hadn't thought of canning the juice separately from the pulp or cooking the tomatoes before straining them. There are many uses for the juice in cooking or just drinking it.
Hi Ivo, there is a lot of debate on boiling jars in water after canning. I see you omit that step. I have been doing the water boil but would love to bypass that step. You haven't had any problem omitting water boil? Thank you .
I grew up boiling jars but haven't boiled jars in the last 30 years or so. If you follow the method I show in this video, you will love it. ...I have never had any problems nor have I ever lost any sauce - all jars seal very nicely👍Just follow the method shown in this episode and when you go to put the lid on the jar, just make sure the top of the jar is dry (I just run a hand towel or paper towel along the top of the jar to ensure it's dry)👍👍
I know this has been previously asked and answered but everything I read says it is necessary to add lemon juice to preserve the passata and that salt alone won’t do it. Also almost all sources insist that the jars must be boiled to avoid spoilage or contamination by/with bacteria. Your method is awesome….as long as it’s safe. What gives?
The method I used and showed in this episode is how I've been doing it for years, as well as with my friends also, and we have never had any issues and never ever used lemon juice - but by all means, please do what you are most comfortable with 👍👍
It's a good idea to ph test your tomatoes to ensure they are below ph 4.6. (The lower the more acidic.) If you are around there or higher (more basic) than you need to add some kind of acid to increase the acidity. I also put my jars in the oven at 270 f (132 c) and the lids go in boiling water. This ensures that the sterile sauce goes into a sterile jar with a sterile lid.
I do not put my jars in the oven, but I make suer they are thoroughly clean by running them through the dishwasher - as for the lids, yes , you can give them a quick boil and then dry them before use
I put the tomato water and the strained tomatoes in a pot and cook them down. Thexsteam will cook off and leave the tomato parts in the sauce. You get a little extra.
I believe i have the same food mill. My problem with those cheap ones is that if you put too much in the chute, any liquids will be coming out where the handle is as you’re cranking.
Love your kitchen area and that range. WOW, where did you find that gem? I did some kitchen renows. and started looking for anything similar. It seems you can't get anything like yours in from the modern manufacturers. Thay all have that flat disk forcing the flame outwards to the outside and up the side of the pots and your skillet. I couldn't seem to find one that reminded me of the type that so many kitchens had from my grand parents' time. I settled for a Capital. With what looks like a doughnut with gas holes randomly spaced around the the burner. I don't like the oven it has an igniter that is like a large glow plug. They burn out and are expensive and inconvenient to replace.Quite expensive for a 36 in with 4 burners. Yes, I do my sauce quite similar to the way you do yours. I wrap my jars up with a tea towel so no cool draft can cause a hot jar to crack. Have a great day canning your tomato sauce
I know that's the way it's been done for generations. But with homegrown tomatoes, unless you have a ph tester, you can't be sure ot the acidity. I use bottled lemon juice or citric acid to ensure the jar contents are safe.
The machine is a Fabio Leonardi brand, with the tomato attachment but for a simple version, I have a like in the description below...just click on the word "more" to expand and see the link👍
100% yes - once the jar is sealed, you can leave that jar on your kitchen counter if you want :) I just finished making a batch for this year - love this time of year :)
@@CookingwiththeCoias so if you allow them to cool gradually and they seal properly (jars are sterilized) you dont have to water process the jars after? I would love trying it this way
@@CookingwiththeCoias amazing! We were water processing our passata and it made it exhausting! Can’t wait to try this! Do you ever use the sanitize setting on your dishwasher for the jars?
Instead of in a pot, why not do it in an oven? That will eliminate having to stand there stirring the pot & will ensure that all tomatoes are evenly heated.
Hi Ivo, there is a lot of debate on boiling jars in water after jarring to seal them. I see you don't do this. Is it OK to omit that last step? Thanks.
Thankyou for this video I have a machine just like yours i didn't know how to use it because My deerely dad passed away so thankyou for showing this video it helped me a lot and i made twelve jars 😊
@@CookingwiththeCoias I was going to ask you the same question, mine are also from Tocco da Casauria!! I've traced my Coia line back to my 5th Great Grandfather
@@CookingwiththeCoias yes, it is... have you done your family tree?? It can be a fun thinbg to do with your grandkids, well, depending on how old they are lol
...no worries about the thumbs down, but this is how we make passata - then, when we make our sauce, that's when we add other ingredients. I also have a video showing how we make our sauce using this passata.
I watch passata crews in Italy on RU-vid. They fill the jars and cover them exactly like you do. They never use a water bath canner. Please reassure me that it isn't necessary. That saves a ton of work. Have you ever used the reuseable tatler lids? Very good video. Thank you for your time and experience. I'm in my 70's. I grow tomatoes with the Dutch bucket system. The output is bountiful. Thank you again
If you fill the jars like I do, you do not not a hot water bath😊I also reuse my lids as long as they are still in good shape with no blemishes or spots of rust
would love to learn more about the Dutch bucket system! The "tomato" cages are terrible & can't hold the weight of the tomatoes. I don't want to trim the plant - would lose way too much fruit!
@@barbaradumler6503I've been informed that tomatoes have enough acidity to stop spoilage,but having said that I don't usually fill jars with boiling produce so I do water bath procedure just to be sure;..
