I grew a few San marzano tomatoes for the first time this year. Can someone explain me the best way to make passata from then and eventually can what i have left over?
by Pink_aipom
4 Comments
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Sudden-Draft-887
Hiya! I am currently processing Roma’s.
I slice in half and roast at 400F for 40-55 minutes depending on size of tomatoes.
Then I add to pint or quart sealer jars with lemon juice, salt and sugar, add water to get to appropriate level then pressure can for 75 – 90 minutes (depending on jar size).
The next best method is to use a food mill. Either a strainer or a food mill will separate out the seeds and skins. If you don’t want to do that, the next easiest way is to freeze the tomatoes, then dip them in warm water and slip the skins.
You can also cut a small X in the blossom end of the tomato, put it in boiling water for a minute or two, then plunge it into ice water and slip the skins, but San Marzano are so small it will take you forever and you’ll still have to cut and remove the seeds after so it’s way easier to use a mechanical strainer if you can afford it.
Once you’ve prepped your tomatoes you can use any recipe from a trusted site like this one: https://www.ballmasonjars.com/blog?cid=homemade-tomato-sauce
for plain sauce you can flavor after you open the jar, or this one which is my favorite pasta sauce:
Some recipes have you taking the seeds and skins off after cooking. I do it before so I’m not messing with hot tomatoes. A mechanical strainer can handle it. The added acid isn’t optional–it’s needed for safety. I find I need to add a bit of sugar and/or balsamic vinegar to my sauce to compensate, but I just do that when I open the jar to use it.
Recluse_18
Those are beautiful, I am going to grow them next year
4 Comments
Hi u/Pink_aipom,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Hiya! I am currently processing Roma’s.
I slice in half and roast at 400F for 40-55 minutes depending on size of tomatoes.
Then I add to pint or quart sealer jars with lemon juice, salt and sugar, add water to get to appropriate level then pressure can for 75 – 90 minutes (depending on jar size).
The best method is to use a strainer like the one that attaches to a KitchenAid mixer or the Johnny Applesauce Maker. https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250/dp/B001I7FP54
The next best method is to use a food mill. Either a strainer or a food mill will separate out the seeds and skins. If you don’t want to do that, the next easiest way is to freeze the tomatoes, then dip them in warm water and slip the skins.
You can also cut a small X in the blossom end of the tomato, put it in boiling water for a minute or two, then plunge it into ice water and slip the skins, but San Marzano are so small it will take you forever and you’ll still have to cut and remove the seeds after so it’s way easier to use a mechanical strainer if you can afford it.
Once you’ve prepped your tomatoes you can use any recipe from a trusted site like this one: https://www.ballmasonjars.com/blog?cid=homemade-tomato-sauce
for plain sauce you can flavor after you open the jar, or this one which is my favorite pasta sauce:
https://www.ballmasonjars.com/blog?cid=basil-garlic-tomato-sauce
Some recipes have you taking the seeds and skins off after cooking. I do it before so I’m not messing with hot tomatoes. A mechanical strainer can handle it. The added acid isn’t optional–it’s needed for safety. I find I need to add a bit of sugar and/or balsamic vinegar to my sauce to compensate, but I just do that when I open the jar to use it.
Those are beautiful, I am going to grow them next year