If I were your wife I'd be freaking out that you were putting that together on top of my glass stovetop. LoL

Our family has been making tomato sauce for 70 years. To each his or her own, but we never boil the tomatos so long. If the left over "juice" tastes like V8 then that is a clear indication you lost a lot of tomato pulp in the water. We do it one of two ways, depending on which grandmoter is in charge. We either cut off the stem, split the tomato in half, give each half a squeeze over a bucket to get the water out, trim any unsightly bits of tomato, toss them into a pot, then boil covered for 10 to twenty minutes. The other way is to cut off the stems, then put the tomatos directly into the pot, bring to a boil, cover and remove from the heat after about five minutes or when the skins split. In both cases we add water sparingly. We control the thickness of the sauce by how long it is simmered AFTER extraction. We usually only add salt, and if the tomatos are bitter, maybe a teaspoon of sugar per pot to cut the bitterness. Then we can with a basil leaf placed in the bottom of the canning bottle, being sure to follow safe canning guidelines. We've had canned sauce last five years, no problem. We use Roma and San Marzano, as others have said. We occasionally mix in a few other varieties when available to add a more complex flavor, maybe at a ten to one ratio. Unfortunately we need to order the tomatos in advance, since Roma and San Marzano are not available in bulk in our area. And we only use high mineral, real salt, such as Redmond's (made in America), which is mined and not evaporated from salt water and is not crushed rock salt, which is what is typically available in most stores.

Boiling the jars after canning is not just to seal the lids. Boiling the jars drives all the oxygen out of the headspace of the jars and replaces it with water vapor, improving long-term storage viability. I've done it both ways with great success.

My grandfather always told me to always carry a pocket knife. One day i finally asked him why and he told me if I ever get list or need help to sit down and start sharpening it and in a few minutes somebody would come along to tell me I was doing it wrong and then I could ask them for directions or help. After reading through these comments I see I could do the same with canning. I appreciate the time you took making the video.

Thank you for this video. We just spent HOURS dealing and canning 100lbs of tomatoes last weekend and am now in search of the right Fabio Leonardi machine for our needs.

Thanks Pete - very informative!

AWESOME! Thank you so very much for showing us how to properly prime the machine. We'll be making our 200lbs batch this upcoming weekend. Buon Appetito!

Was anyone else cringing as he use a glass top stove as a work space with metal? LOL

Excellent demo on how to set up the machine!

Rut roe Mr. Pete, you got my wheels turning🤣

Thank you for doing this video, great job 👍

I have this same machinr, and never boil or cut the Tomatos. I just wash them, put them in the machine whole. The miller peels and deseeds the Tomatoes, and many other fruits and vegetables i put in it.

I have the same machine and I love it. I just cut up my tomatoes and cut off bad parts and squeeze the tomatoes while they are cold. Then I take the juice and put on stove to cook down a little before I can them.

That was amazing!!!

Great review! I am contemplating getting the manual SP5 Niploy Coated. Really appreciate you taking the time in doing this review. Stay well. Nice big kitchen.

Great video........ authentic 😊

Only had 1 criticism watching the video about not wiping the rim with a paper towel before you but the lids on.......then BAM you talked about it and did it. Super tutorial sir!!! I have been canning for years and you taught this old dog a couple new tricks I cant wait to try. Thank you.

That's awesome! Looks like it separated the juice and pulp also.

do you have a Ball canning book you need to wipe your rims of your jars with a damp paper towel. And checking your head space for tomatoes, are you water bath your jars of tomatoes depending in your area to cook your jars of tomatoes in my area is 25 minutes and the rims of your jar finger tight there are good videos on You Tube....canning is my passion...this is the way I was taught, I am not trying to insult you but everyone do the things that I mentioned I've been canning for decades

Wifey is a saint. Not only with stuff on cook top, but processing all those tomatoes in -doors. Great job. I’d recommend a different tomato though . San marzano or Roma. Less water content.

Very good

Thanks for this nice video and teaching the world

Nice job that makes short work of it 👍🍅

Hey Pete great video just thought I’d throw a health thing out there hopefully your garden hose is lead free garden hoses have lead in them just a little heads up. Thanks for the time to make the video super helpful!

Just finished the house and barn on 50 acres. Garden had to wait till next year. No water available in the garden spot to water. We plan to grow lots of veggies and especially tomatoes. I’ll save this video to watch when we are ready to can the tomatoes! Thank you.

Love the music Pete!

I am glad you showed how to do the bread prior to doing tomatoes. I have a question as after you filled the jars with tomato sauce I noticed you did not clean the rim prior to putting on the lid? I always wipe my jars prior to putting on the lid to make a good seal.

Hi Pete, Question doesn't your cast iron parts have the Niploy is a food-grade cast iron coating that is built right through the steel, neck, auger and components and is chip and corrosion resistant.? As that is what mine has. The instructions says just to rube the auger with olive oil prior to storing, but I may do the inside of the hopper also.

This is the kind of tomato sauce I like: not chunky but not total puree, either.

Best machine for that purpose, we've had one for years. We use Roma and San Marzano tomatoes and boil them less, just until the skins break, then let them drain for a bit before processing to help eliminate the excess water.

Dehydrate the skin and run through a spice mill to make tomato powder. Your jars should have citric acid or Lemon juice. That's per Ball canning book.

Hi Pete I just ordered the machine but I spoke to a rep and I questioned why your machine auger didn’t turn when you started it -now he said the mp0 1/2 HP sp3 is for that machine only -now I know you said you had the Sp5 just wanted to give you a heads up on that the auger you have might be given that 1/2 motor to much strain let me know what you think

Have that same processor, its a beast.

very nice...I would have loved to see you clean the tops of the jars with some vinegar and paper towel...but hopefully you maintain proper seals.

Your chickens will love that bread

thanks you for th evideo man

Imma get one of these. We never purchase tomatoes on auction where we live because we didn't know how to process a truck loaded with tomatoes.

You really should be water bath canning these.

Do you not have to process the sauce through a pressure canned or a water bath? I want to learn to can. My mother use to can when I was a kid. I never paid attention except to put her pressure cooker on the stove and take it off when she was done.

Seems like you didn't cook the raw tomatoes down long enough to reduce the amount of water before putting it in the machine. Gonna take a while to cook that water out afterwards.

I run the skins and seeds through the machine again you will gain about 20 more quarts per 200 lbs.

Shall we use same tomato Miller for ketchup making

Hey nice and helpful video but how can I get it if it's possible

Sir what about the seeds and skin of the tomato this machine crushes the seeds also? And is it a good machine to take out pulp for tomato ketchup?

@Pete B. Pardon my ignorance: do you bring the tomatoes to a boil? Or just simmer? If either, how many minutes? When done with that, you discard the water, right? I am assuming you discard the water to have only pure tomato sauce? Thanks

Question, why would you cook the tomatoes before going through the same? I thought maybe you were just blancing them

Great video keep up the awesome work you do with your family. Question from 200 lbs of tomatoes how many jars did you get?

Thanks for the demo. BTW I'm pretty that's cast aluminum, not iron.

I really want to do this...do you think this machine is worth it. I've never done this before but would love to make sauce for the year.

add 1Tablespoon sugar, more basil or even some dry sweet basil . My family is from Naples , not Florida either lol. Thats how we do it. I can see you know what our doing. great stuff

Complimenti tutto bene. Prima di spremere i pomodori li devi mettere a colare per almeno 30 minuti, nella salsa c'è troppa acqua.

With such a powerful motor could you run the tomatoes through uncut and raw? That might be easier.

I just ordered this and it will be here day after tomorrow. I think I made a mistake and bought the 3" mesh screen. Do you think that's even long enough to do the job? How wide is your mesh screen? It's very confusing.

Hi Pete where did you get the large wooden spoon? Thank-you, I did look on your store but did not see it?

Late to this video. I have a different brand machine. My screen and auger clogged several times in processing less than a quarter of what was done here. Packed through the threads and the screen was so caked with skin it had to be cleaned to proceed. Anyone have helpful thoughts?

Do you train people to sale on amazon?

Mama Mia! Atsa lotta tomato’s!!!

You want to cool them as quickly as possible. Keeping them warm under that blanket violates food safety rules/laws. The slower the jars cool the more time bacteria has to grow. You will never be 100% steril so by cooling them slowly you are giving the bacteria a nice start.

Does it press as well honey frames?

So you do not put any spices in it besides basil? No sugar?

I wipe the rim with vinegar… great practice and works well

My family has been using motorized tomato juicers since the 70’s. It’s nice to see that people are catching up ;) lol

How much the tomato milling machine thankyou...

Roma tomatoes make a better sauce, more pulpy. Also, after cooking the tomatoes, strain them completely, before putting into the machine (I'm Italian and have been making tomato sauce in our family for 50 years)

Please where can I get to buy...am in Ghana

How much for this machine

Seeing the metal shavings in the bread when you are breaking it in kinda freaks me out! How can you be sure that small metal shavings don't get in your food?

Doesn't wear mark means that some metal goes to the food? Maybe aluminum.

Great thank you!👍

Plz aploed full process

I cringed the whole time you were putting that together Very brave I am surprised you didn’t break that cook top My wife would have slaughtered me

Hi where can I buy this machine?

Is he showing us or himself?

Have you tried running raspberries thru it?

2021-11-23... Okay I got a couple questions... I just now come across and I've been watching all kinds of canning shows... first off all... no offense intended... You.. driven me crazy doing one jar, one flat, one ring, you didn't wipe jar rim with vinegar as we all know you do... how did they come out since you didn't hot water bathing ...I'm just curious... cuz I'm new at this okay... I'm very new at this.. and I just want to see what everybody does... what they do ..thank you... And what I say I wanted to clarify those that you drove me crazy.. I believe in time efficiency... I've always done that if I can fill 6, 12 etc jars at the once...then clean up the top with vinegar... why because it's sterilizes and gets it all clean... and put the flats on because everybody knows you use the little magnet thingy to pick up the flats and then we put the rings on and it's supposed to be finger tight so I'm just curious about that point did you jars explode... Thank you...

Are you planning to grow tomatoes this year?

sorry boss, can't you see its too watery?

Hey Pete! Great video! Really helped! Just one question... what do you do with the water that you're left with after you scoop the tomatoes? Can you turn them into tomato paste? Also, how much weight of tomato sauce did you get from the 200lbs of tomatoes? Thanks!

👋😊

Mamma Mia! 700 lbs?!

Heyy man I have been watching your videos please I need one of the machine

Why did you boil them before pressing? Can’t you just run the clean and cut up tomatoes through the machine?

You didn't mention anything on salt and spices , if preferred.

You should have just ran the tomato scraps through first to break in the machine. That would save you having to clean the machine again & wasting bread before juicing tomatoes.

Price ps in Tanzani shillings

DO NOT boil the canning lids. That only breaks down the sealing ring. Jar lifters are useful for moving hot jars around. If you are going to leave the jars on the table under a blanket, you should have them upside down. Our modern tomatoes are not as acidic as you think, and adding some citric acid is not a bad idea. You cooked the jars (good), then put non-sterile basil into them. Guess what, they are no longer sterile. Which is why you need to be better on your process..

Did you say you cut the tomatoes in half or quarter and remove the bad parts and the stem part. Thanks jim

To bad the machine didn’t come with a foot pedal to run and stop it. May be a little more convenient while scooping.

are you telling people to not use water-bath canning? FYI nobody no website no book on canning tells you to do it that way you are taking a big risk and telling other people to take that risk too i understand micro biology real good and have been canning for my whole life and you are wrong to do it that way so far you have been lucky and got away with it but you HAVE to use a water bath canning method to be 100% safe ur method might be 99% but 1 bout of Botulism can kill you

Nervous for your cooktop with those heavy cast iron components.

Definitely way too long boiling, these machines are powerful you dont even need to boil to be honest. Last batch of 50 lbs i did not boil. Plus the bigger neck ones can do whole tomatoes, saving the time of cutting in half... that being said, those tomatoes looked pretty overripe. Suspect your sauce was very sweet and highly cooked flavors...best to cook without the skins, or just keep the skins in your sauce if you cook it to thst point anyway.

Spend that kind of money on a high end machine, and your worried about getting cheap bread and olive oil.

The bread method was unnecessary. Their machines are designed with specific tolerances. There is no break in process for surfaces to mate. The bread is only for cleaning processes from oil residue from manufacturing. Since all the parts you placed in contact with the bread are removable and designed to be washed, you could have just washed them in the sink and used the machine. Instead you chose to make this more laborious and a very messy process. Just posting this for other viewers incase they decide to buy a machine, Happy Canning!

nice try but drain the tomatoes first or you will be boiling all that water out for hours

Sorry you are not anticeptic in your practices. You not touching inside the glass but that funnel isnt magic. Soon as you touched it and sit on counter its risky. Either do water bath per time recommend or pressure can. Loved the video but for sanitary practice

If you want to be picking tomato plants out of your garden like weeds, do not put the seeds in your garden

wrong, wrong and wrong... you 100% DO need to boil jars with the sauce in them to properly process them, you also should've added citric acid or lemon juice for safe canning.

Nice beautiful sir if you can please trend me I love to be trend sure.

I start watching your video and right after 3 minutes when you were showing Tomato grinder assembling on GLASS Stove!!!!!!! That's big No No. What if you slip the assembly and break the glass? Safety first but in your case I would say Common sense first.

Running it with no tomatoes in it is no big deal. The way you are doing it is the exact opposite of how you should be running it.