12 thoughts on “Processing tomatoes – removing water from tomatoes – canning tomato sauce”

  1. Squeezing out the gel like your doing sure saves time boiling. Last year (2016) I was able to get my hands on a pack of seeds for San Marzano and I only planted 4 seedlings in the garden. A wonderful tom for making sauce. BTW, your vid is very well done.

  2. I tried this method but apparently overcooked the Maters before milling them. The food mill completely clogged up. I now have a seasons worth of tomatoes that I cannot process. Unless anyone has any ideas I'm going to have to prepare my sauce with seeds and skins.

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