We have been blessed with so many tomatoes this year. We have never had a harvest this abundant. I’m so glad I found this video even though it’s from 3 years ago. This gives me another idea on what we can do with all these tomatoes.

Tip for quick-filling those jars: scrape all the prepared paste into a disposable pastry bag (without a decorating tip). Snip the end of the bag and simply “pipe” the paste into the jars. I recommend placing the bag into the jar and raise it in a circular motion as you fill the jar. For those unfamiliar with using a pastry bag, there in a great demonstration from Jacques Pépin in about this middle of this video: m.kzfaq.info/get/bejne/raqai8pkppfHc5c.html

I love having options for processing foods. While in my younger days I might have done this jow, in my 70's I prefer to dehydrate and powder to make paste, sauce or juice. Thank you again.

Very interesting to see Weck jars in use. I have been pondering them. A quick tomato paste trick is to add dehydrated tomato powder to canned tomato or marinara sauce and let set for a few minutes. Instant fabulous paste!

You need to be on national television! This is wonderful

I am excited, I just ordered some Weck jars to try out. I love seeing the videos of the recipes...so helpful. (I have to quit watching them now because I keep buying stuff! LOL!)

Thanks for sharing. Great way to preserve the harvest.

Thank you so very much! I loved that you used your IP to water bath. So very smart!

You are so thorough. Thank you.

Thank you for directing me here, an other great tutorial. 😊

Love this way of making paste! I have to use a mixed variety of tomatoes which causes more water. I usually just strain it.

I accidentally cooked my soup tomatoes too long. (Overnight) So relieved to find this as a way to save my batch! Thank you again. Sloppy Joe mix is next on my list too!

I Love watching you. I never seen how to use weck tops. Thank you so much of all the information.

Thanks for hanging out in my kitchen as I made tomato paste. Awesome and easy.

Awesome, thanks so much for the advice, I happen to have approx 200 of the jars left over from my outside catering company, I used them for cold items like mousse ect, as they are easy to transport and quirky enough to use as crockery . I've never used them 'hot' so I'll be trying out your recipe soon thanks again for the heads up.

I've just started hearing about Weck jars, they're awesome!!

Fantastic and that will be so delicious!!!

This year I did not plant paste tomatoes, but plan to next year so I can make lots of sauce and paste. I have several dozen 4 oz Ball jars I can use for the paste, so I will save them for that. I love that the tomatoes were roasted! Right now my frozen tomatoes are defrosting in the fridge. I think I am just going to can them crushed to use in recipes... they are slicers, so very juicy. My first year canning and second year gardening, so I am learning a lot as I go. Thanks for your wonderful videos... just found you and subscribed.

I just found your wonderful channel & your educational videos, thank you. Congrats to you both of you on your weight loss.

I am Korean (from South Korea). I was looking for how to canning tomatos and then I found your channel. I really enjoyed watching your video. Thank you!

Once again, you have surprised me with a new technique. I am so glad I found your channel. Fantastic!

Love that of making paste will try ots love you to you keep us safe

I found your channel about a week ago and I'm truly enjoying all of your videos. They are so informative and helpful. I think it's incredible that you and your husband lost over 50lbs. I would love for you to do a video about how you were able to do it. I hope it's your desire to one day share your journey with us.

Another great video! Awesome stuff!

So little the jar. Prefect size for tomato paste. Love them.

very good video. Thanks for sharing with us.

good to know the canning method with weck jars :)

I love you and your methods(first video from your channel that I have watched). You are awesome girlie! Mind you that I just turned 53 and called you 'girlie'. Peace/Love to you. You are so down to earth like Mrs. V, Stiver's, Noreen, and Sara from 'Living Traditions Homestead'. Sara actually was the one to get me to can tomato stuff. Thank all of you that helped push the scared ones...letting us know that it really is not that hard...and there is nothing to be afraid of. I have mastered 'water bath canning'; still a bit afraid to 'pressure can'. Have a pressure canner; watched my mom use a pressure cooker when she made stew, but still very timid about the pressure canner. A FB friend and I are convinced we will be buried with our canners when our end time comes...LOL. Pressure canning looks easy enough, but just like before I water bathed, pressure canning looks scary. Have an awesome day!

I love you and all of your videos. Thank you for all of your research and generous sharing. I am hoping you can offer some advice. Last fall I canned numerous jars of tomatoes, crushed and sauce. I didn't have any lemon juice and I don't like using the bottled juice because of the pasteurization. I don't see any mold growing in the jars. I am wondering if I should throw them all out and start over this year with the lemon juice or could I empty them all into a pot and re-cook them, add the juice and re-can them?? I would really appreciate your advice. Thank you! Rhonda

I only found you last week. It is so refreshing to have someone close to my age group who is articulate and thorough. I’ve always wanted to make my own paste, so now I’ll make a batch next Summer. Thank you!

Great detail video thanks for sharing

Your canning is fantastic menu.I am new to yr channel and I am enjoying.

Blessings 😊❤️

Thank you 😊

Ive never thought about canning my own tomato paste. I usually just dehydrated and powder extra tomatoes, and the reconstitute a few tablespoon at a time, as needed.

Hello Dear Lady -- watching you struggle a bit with the Weck-style jar lifter is so familiar to me. I do like that jar lifter for their curvier jars but, as with your demo here, I struggle to do things like get the exact spacing of my jars. I also use kitchen tongs but _highly_ recommend the silicone grip type ... where there are silicone pads on the ends of the "arms". It is working so well for me. I don't want to put an amazon link in, but mine are a cheery bright green and I'm sure they also come in RoseRed colours. Thank you for your demonstrations!

Very informative!

Thank you

Thankyou very much

You can simplify this by putting the seeded tomatoes in the blender before cooking. I use this method to make a wonderful thick puree very quickly on the stove.

I’m very impressed that your blue shirt is still clean after all your work with tomatoes. Me, not so much.

Loved this video. I have used weck jars for tomato juice for years but had not yet used the little 160 ml jars for tomato paste. I've been using a rack in a tall pot on the stove to can jams in the 160 ml jars, but using the InstaPot is a great idea. What settings do you use for the InstaPot? My saute function will boil water but limits to 30 minutes.

I love your channel and your well explained reasoning and sharing of scientific findings for food safety. I’ve been a faithful watcher for several months. I plan to try your Taco soup very soon! I do have a question about the Weck jars … have you had any difficulty with them dealing properly? I saw your cherry video with Weck jars so I know overfilling causes issues, but any other sealing issues? I hope you are enjoying this long weekend.

I just discovered your channel & am really enjoying them! I’m older than you and am learning a lot! I live in the mid-Atlantic and have so many tomato diseases, that I’ve had bad luck growing Romas. Today, I’m planning to brave the flying wasps that are feasting on my ripe figs & hope to make fig jam in Weck jars. You are beautifully organized- but I cringe a little when you cut directly on your stone countertop- very hard on your knives!

Love your videos! Which ball book was this recipe from? I have one from 2015, but was thinking g about getting a newer one. Thanks for all your lessons:)

Watched this video and your others… thank you for helping all of your viewers to the world of canning! I love that you are so down to earth about the process and I have learned so much from watching you! I am LDS an live in southern CA .. wish we could buy produce that looks as good as yours but doesnt cost an arm an a leg to buy! Thank you for all that you and your husband do to bring us all the wonderful videos!

Hello Pam. I cant wait to try this. Never made tomato paste before. You didnt say how much head space was needed. What's the head space for the jars? Thank you for what you and Jim do.

I just found your site a few weeks ago. I'm new to canning even though I'm 73. I'm excited about this process. I appreciate the fact that you approach this process with intelligence and science. I'm just curious where in Colorado you live. I lived in Grand Junction for 33 years, and now we're in Texas.

Yummy

I'm hoping, as a matter of fact, needing a question answered please. I only have an electric cook stove which is making it a big challenge as to keeping the recommended pressure steady. Please tell me you have a remedy.🙂 Also do you have information on canning cake. I absolutely love your teaching videos. Thank you so much.

now i can make paste thank you much.

Thank you. I trust your method the most. Please consider using a food mill to extract seeds and skin. That will decrease the bitterness.

You are my knitting buddy, I knit and watch your videos.

I watched this video with GREAT interest - because I can't tell you how many times I had to send hubby to the grocery store to get tomato paste. I was WONDERING - could you dehydrate your tomatoes to 'halfway' done, then take them out with still a little moisture in them, and then blend into the paste without having to do the oven drying for so long? I ask that because I had loaded up my dehydrator at the farm, then had to take my dehydrators and powdering equipment with me to my second house because the tomatoes were not yet completely dry. They were still 'bendable' and obviously were not crisp. When I watched this video I thought - well a dehydrator could get you halfway there! That might be a faster alternative!

Hello there! I really enjoyed your video, I just started using Weck jars, and I am interested in starting canning.. Couple of questions... At what temperature do you roast the freshly cut tomatoes and for how long? And after you process them into a sauce, what is the temperature again and how long approximately until it thickens? Thank you so much!

Fantastic method thank you. I'm surprised the skins aren't a problem breaking down. I use a food pH meter to check the acidity instead of adding lemon juice or citric acid. I've never grown tomatoes that weren't acidic enough. The USDA is over protective lol.

I have gotten to a point of not adding salt to any of my food, that when I eat out I can really taste salted food and really hate overly salted dishes. Feel a lot better since I reduced my salt intake I recommend a pastry bags for loading your jars

Not only do you create beautiful food, you do so without WEARING most of it! 😄 LUCRETIA

Haha I just made it 1K likes, I saw it change from 999!!! It's the little things in life

What size IP is being used? Loved this video and the demonstration of Weck Jars!

Hi Rose, Would love to hear from you a comparison of making canned tomato paste versus using a dehydrated tomato powder or a freeze dried tomato powder for taste and texture in cooking and time spent , as well as any storage issues. Thanks!

I assume those are the Weck 761 that's 3-1/8" tall. Yes... 5.4 ounces. Cute! I have made Weck purchases where the size/shape wasn't great for me. It's helpful to see the sizes in action and know which they are as it seems folks get a bit confused. Will have to learn if they can be double stacked when water bath canning or Pressure canning. I'm surprised this needs a whopping 40 min to process! Maybe due to density of the paste?

Hi what video of yours shows you using a juice extractor?

👍

I just found your videos and am beginning my canning journey. Such useful informational. I have seen you use the Weck jars in a few videos. My question is how do you store items in the Weck jars after opening?

Do you recommend recanning store bought tomato paste, if you test the pH and debubble really well? (pounding down jar contents in your palm sounds helpful ?). Thank you!

Ty Mrs (Red Rose)I got my wreck jar s. and this turned out great! Question, do you keep the clips on when open it and put in the fridge?

Please remind me how long you water bath your half pint jars. How long if I choose pint jars? Thank you. I really enjoy your videos.

You're tomato paste turned out really beautiful! I love the colour!I canned tomato paste this past summer..but I need to know how long will they be good for after opening a jar and placing it in the fridge? How can you tell if tomato paste is bad to eat?thx

Aloha Jim, wondering if I use Roma tomatos for tomato sauce as well? And if I’m buying tomatos in bulk non organic to make tomato sauce or paste should I remove the skins?

In a comment on another video I saw you are making a cookbook? Any update on that or a website we go to for update?

I did this quite by accident. My sauce was too watery and I was scorching it trying to boil it down. So I had the idea to put it in the oven to prevent that. Wound up with tomato paste. By accident!!! LOL

Hi again, have you tried taking the seeds and liquid and reduced them to a liquid form in the Vitamix and thus use 100% of the tomatoes? Maybe that result could be reduced in a sauce pan first and then mixed with the rest?

interesting your using the Instant pot, I thought it was for cooking and these weck jars might be good for gift givingl.

What temperature in the oven to evaporate? Thanks for your posts.

I've always heard not to use metal utensils to push down food in a glass jar when canning, but I see you used a knife. Have you had any issues with jars getting scratched or broken?

Can you tell more about those canning lids and gaskets?

Do you know what brand you were stainless steel bowl is or where you got it from?

Is it normal / ok for jars to seal during the water bath process? I've just finished a second batch of tomato sauce and each jar was already sealed when I took it out of the canner. This is the first time ever happening for me...I've always enjoyed listening for that 'ping'! Thank you Pam, Jim or any one in the community for your thoughts on this.

I was looking through your water bath canning videos for just tomatoes, like whole or halves. I've never water bath canned before. When I pressure can tomatoes they are very mushy. I want to try to water bath can them to get a better texture, but I'm uneasy without watching a video first. Do you can one that I'm not seeing?... or can you do one please? I don't use weck jars though. I actually never heard of them before this video, lol. Thanks RoseRed Homestead -- That "Woman with a Gadget"

If you filled a gallon freezer bag with your paste and then cut out the corner, you can pipe into the jars as if it were cake icing. Makes for better control and may even make it a little faster. I enjoyed the video. Have a great day!

Question: can I can the juice w/seeds ? I would use that juice in soup, the seeds don’t bother me because it would be mixed with other tomatoes.

Good

I've made my own Oven roasted tomato sauce for years An Oregon Cottage recipe) This year I'm growing more tomatoes than ever in hopes of making/canning all the tomato things (paste, ketchup, pizza sauce, etc.) How many tomato plants are in your garden?

Congratulations on your weight loss. I’m wondering if you pealed the tomatoes and I somehow missed it on the video.

I always boil mine on the range to get the consistency. What's the advantage to putting in oven? Seems messy

Wow I just bought an instant pot and a water bath canner can you tell me the setting on the instant pot?

Pam, what size Weck jars did you use for canning your sloppy joe mix in please? I see several sizes listed. Do you have them on your site? Thanks!

I noticed quite a few of your recipes you use the weck jars. Any ball jars would work, correct? Weck jars look good but are expensive. Pros would be reusable seals. Do you reuse your lids on regular mason jars? Or one and done. I do notice sometimes the seals are so strong that the lids get destroyed taking them off. Again, great channel.

Hi, when water bath canning cherry tomatoes, do the skins have to be removed? Is there a scientific reason for removing tomato skins when water bath canning?

Another question! When I can my regular tomato sauce I add 2 tablespoons of lemon juice to each jar but you have added only 1 tablespoon for that whole batch of paste. Am I using way too much lemon juice? I do worry about canning low acid veggies.

I have a problem. I canned pressure canned 100lbs of tomatoes. This is an issue I have never had before. In some of the jars the tomatoes pushed themselves under the lids and are hanging there under the lid. Everyone of them siphoned. Three jars didn't seal. They did seal. What did I do wrong? Ideas? Should I have water bath canned? Thanks for your help.

Hi. The next time you make tomato paste, fill a gallon size plastic bag with the paste. Cut a bottom corner of the bag with scissors and squeeze paste in jars. Homemade icing bag!

How long do you cook the paste in oven and what degree?

Thanks for posting...just wanted to know what size Weck Jars were you using to store your tomato paste in? Thanks😍

Can you make anything from the tomato pulp?

The temp of the oven when you put in the layered tomato paste? Last step before putting in jars.

So do you get your instant pot to boil by just pushing sauté ? And then just pushing it every 30 minutes.

I had a huge crop of tomatoes so froze some. Would it work to cook them in the oven and make the tomato paste now?

Will vitamin blender work as well