When i open a little can of tomato paste, i put what is left over into ice cube trays and freeze it then pop the cubes into a ziplock freezer bag or freezer container...very easy to toss a cube into chili or whatever i need paste next for. No waste.
@susandrwiega4342 mmm...somewhere between 2 tsp and a tablespoon? Pretty easy to figure out on your own cube tray...if you prefer ounces...just use a measuring device with ounces and put water in your tray and measure it!
Yes, in my area at Walmart you can buy Cento tomato paste in the tube. I started buying that because I hated how much I would throw away in the little can.
Pam...for folks who have a freeze dryer, freeze drying that puree would also result in tomato "powder" that you could add just enough water to make a wonderful paste! Add more water and you can have sauce! You could also easily turn that into tomato juice! 😊
If you make tomato powder, make sure to vacuum seal it. If you have any humidity in your environment, it will turn into a brick if not sealed up! I dehydrate into a sheet, then crumble the sheet into flakes and still vacuum seal! It rehydrates beautifully!
@@mscatnipper2359 How come? does freeze drying remove something else besides water? I got roasted pepper flakes at home and i still taste the "roasted" part.
When I open a can of tomato paste I put the left over in a zip log bag, flatten it out and freeze. Next time I need paste I break off a piece. So much easier.
I'm a subscriber and enjoy listening to your thoughts on what's going on in our country. Thank you for speaking truth! God bless you and your family. I also enjoy watching your family's other channel. It's fun to watch your kids grow as well as watching your day-to-day lives.
I always use tomato paste with meat sauces and Greek style green beans. I sauté the tomato paste for a minute along with any other ingredients that I might sauté, so I build more taste. Any leftover tomato paste, I reserve it the refrigerator well covered with olive oil. The olive helps to prevent spoilage.
I cook my homemade tomato paste down on a cookie sheet in my oven on low and slow. When it is done, I scoop it by tablespoonful onto a parchment lined cookie sheet and freeze them. They then go into a freezer baggie, ready for me to take out however many tablespoonful that I need.
Thanks Pam. We make tomato paste every year from our own tomatoes (Italian family), and this method is very similar to how tomato paste is made in the hot sun, spread out on big trays over several days. We always start by making passata, and the primary benefit of using passata (IMO) is that the tomatoes have been run through a tomato mill rather than being chopped by blades. Using food processors, etc, breaks open the tomato seeds and can impart bitterness, so we really try to avoid that. I have ordered litmus paper to check the acidity level for next season. Am really glad to learn how to continue our family tradition in a safe way.
I run mine through my Vitamix, skins, seeds and all. There has never been any bitterness and the seeds and skins are undetectable. I feel they help to thicken the puree.
I stopped making tomato paste when I started dehydrating and powdering my tomato peels. I take some powder, add water until I have the consistency I want, and I am good to go. I also found that it takes up a lot less space and frees jars for other canning.
Thanks for the lovely demo. The cost is important but the ingredients and quality is more so. Problem solving is part of wisdom and your guides are so appreciated.
I have one of those clean edge can openers, and yes some cans (certian brands)... it doesnt seem to too well. Over all however, the can opener is worth the investment.
Love your “warts and all” style. It’s so much better to see both what can go wrong and what the solutions/prevention can be. Loving your tomato series. Pastatta is readily available in Australia but with tomatoes being a food many here grow in our veggie patch, it’s always good to have good (safe) ideas for preserving them. ❤ Thank you!
Pam & Jim - love how you educate us! Regarding the opening of the Costco tomato paste can, flip it over and open it from the bottom. I have a Pampered Chef opener that looks much like yours, but is not battery operated. I, too, can open any other can except these paste cans, and discovered they are slightly tapered at the top edge, but not at the bottom edge. It works upside down for me every time.
About using the "safety" can openers on #10 cans ... if they come with plastic lids, you won't be able to use them. They need the "lip" to grab hold of. So you would need to store the product in a different container.
I freeze dry the puree and powder it. I have been doing this a long with other ingredients (I keep them individual because I like switching up recipes)such as celery, bell pepper, onions etc. So I can make quick tomato soup. If I listed all that I do, I would have pages! I like certain foods dehydrated and some I do partial dehydrated then freeze dry, because of texture purposes. I love testing as much as you do😊 I have been fermenting and testing for years countless combinations. So much fun I loved you powder milk series I had made my yogurt for couple years now this way I found a combination part heavy cream powder, powder milk, inulin I have specific list of probiotic I use. So much fun learning from others giving me new ideas. Love it!!😊
Just like there’s no tested recipe for diced tomatoes but you can can them whole. Crazy. However I know the difference between untested to be safe and unsafe
It is due to the acidity. Pumpkin is not considered acidic and must be pressure canned. She acidified the tomato paste and tested it to verify the ph. It is the same density as jams and conserves, which are also water bath canned due to the ph level. If you acidify the pumpkin it would be a water bath-able product.
I'm excited to be able to make tomato paste from my powdered freeze dried tomato sauce from my garden! Most recipes seem to call for only a tablespoon+.
I take tomato paste and freeze it in ice cube trays. After they are frozen I pop them out and put them in a baggie. When I need a little tomato paste in a recipe I just drop in a cube or two.
FYI…There is a hand crank version of your battery operated can opener. Easy to use. I’ve seen them at Marshals, Kohl’s and other places. Brand is something like XO or OX. I’ll be looking for your preference in canned tomato sauce.
It’s sooo much more expensive, convenient but I only bought it once. Now I just freeze leftover tomato paste in 1 tbsp blobs on parchment and then put the whole thing in a ziplock.
I jut bought a can of Cento tomato paste day before yesterday, just happened to see some and bought 1 can to try out. I'll have to go back an look at my reciept for the price.
It would be interesting to sequester a little of the tomato sauce and raise the pH with some baking soda then use the test strip and see the color change. That would eliminate the variable of different kinds of paper
I LOVE THIS. and I am gonna try this. Wow that is so nice to know how to do this with tomato puree, because I am watching labels more an more for unwanted additives. I have several cans of fruit that are coming 2 years past the BB date. So with some apricots and pineapple I turned that into apricot pineapple sauce. 9 cups! Canned 8 kept one for us to enjoy, I used 5 apricot cans halves withlight syrup and 1 large and 2 medium chunk size pineapple in juice and 1/4 cup lemon juice, and last only 1 cup of sugar. Use the juices here. We cooked that down to half volume, took about 5 hours of stirring here and there, and got a nice caramel flavor to the batch before I put the pot into another pot small sided pot, mash down about 2 hours in but it does take some watching and stirring. I think my crock pot would have done better as I had to double pan the pot to keep the fruit from scorching as i reduced it to half volume. This did well, then I let it cool, and parked it in the fridge for a couple of days as we had other stuff to do. but got to do the canning on Friday and we have 8 1/2 pint jars of apricot pineapple sauce! It has a very nice caramel and tangy flavor to the apricot pineapples, we can use the 9th jar now for toast or even better, on top of ice cream. Oh, I did smooth out the mixture before canning with immersion blender and then heated the mixture up to temp before jarring and processing. Came out Very nice, Now I want to try this puree through a different method of product use as I have a lot of diced tomatoes that are a couple years past their date, I've been dehydrating canned foods too that are a couple years past their Best By date, as I don't want to waste them. So far, the dehydrating is coming out well.
Hi Pam/Jim This was great.. Just a thought, could the tomatoes from the tin be freeze dried and then made into a powder, add water when reconstituting it!! The tomato paste can be roasted on the stove when using it.. You would also be able to control the thickness of the paste when adding water back to reconstitute the powder.. See what you both think!! I dehydrate tomatoes and make powder as it stores longer and dose the above well.. loved this video ..Thank-you... Kindness your way.. Lochness Scottish Highlands..
So this might be a silly question but I honestly don't know the answer. If the cans of tomato product have already been processed and stored safely are they not already at a Ph that is safe? I understand that commercial canning is pretty intense so I would posit that all potential botulinum had been dealt with by the factory. Why the acidulation on your end when dealing with them from can to roasting?
Very good, think maybe a silicone baking mat would help? I have gone through the cooking down of bushels of tomatoes, what a mess. Thank you. God bless, stay safe and warm.
I always put 1 oz dollops on a parchment paper lined cookie sheet then freeze, when frozen I remove put in a ziplock and back in the freezer then just pull out what I need.I hate opening a can and having half left
Mrs Pam, I checked our local Krogers and I think you are right on the money for your tomato paste if you can get 6 cans. Our Krogers are $1.64 for a 6 oz can of Contadina.
I have a suggestion, if I open a can of tomato paste and don’t use it all, I place what’s left into small containers and place in the freezer, resulting in no waste at all.
You might be able to do this in your dehydrator as if it was fruit leather and pull it out before it completely drys. Using the dehydrator might eliminate the burn potential of the oven.
I always had this problem with paste cans until I hound tubes of Cento double concentrated tomato paste. Can take out just a what is needed and keep the rest in the fridge unused. Mine was still good a year later. So easy and not wastfull.
Miss Pam, Why go through all of that when you own a freeze dryer? That would give you tomato powder and you could make whatever you would want from the powder. And any amount you would need.
Thank you for mentioning that you have that can opener in your Amazon store. I used to have a great one and it got lost. I got a new one and it doesn’t work like my original one!
I have used Cento tomato paste, it's good, I like it, but I don't think it's remarkably better than Costco brand or even Walmart organic. I live in So. Cal. and Cento tomato paste is $1.25 per 6 oz. can, and the Cento puree is $4.99 per 28 oz. can at Albertson's. At Walmart, Cento crushed tomatoes are $2.97 per 28 oz. can. It's crazy, haha! I've made juice with the paste and the crushed tomatoes and they were both good. The crushed wasn't silky smooth, but I even loved the tiny bit of texture it had. In case anyone wants to know the ratios I use, for tomato paste I mix 1 oz. (2 Tbsp.) tomato to 7 oz. water (I use a little milk frother to mix it up). For the crushed tomatoes I used Pam's puree ratio of 4 parts tomato to 3 parts water. I like using tomato sauce the best (not Cento, I've never seen it), and I mix it 1 to 1. It is so easy to mix and an 8 oz. can gives me 2 cups of juice, just the perfect amount, no waste. I only add salt to taste, no lemon, that's the way I grew up drinking it and that's the flavor I like.
Thank you for your information about how you make puree and use it. I have seen the 28oz Cento cans from $3.89 to $4.99. One of the house brands of puree we used had tomatoes and tomato byproducts. The only ingredient in Cento is puree. (Contadina does make tomato puree in 29oz cans--which I was able to find one time--and #10 cans of paste.) Most of the local stores where I have shopped do not have puree. So, when I look for puree, I shop at only those stores that I know stock it. I have seen the crushed, whole, stewed, diced labels, but we choose not to have to take time to render and strain to make the puree (much less, buy the tomatoes and start from scratch). We have to render the puree to make the paste anyway. We are suggesting a "short-cut" to tomato paste. The other option is to buy the paste. To me, that would be the ultimate solution to canning. Jim
Would you be so kind as to explain more about why the consistency of this thick paste is ok to can, vs pumpkin puree that is not ok to can due to the temperature not reaching consistently into all areas of a thicker paste? I love this and will also try to dehydrate and powder it up, easy for traveling light.
@@leahwithheld783 You can pressure can pumpkin in cubes. You can pressure can tomatoes in cubes. If you can pressure can tomato paste, why can't you pressure can pumpkin paste? I am talking strictly pressure can, not water bath. I pressure can my tomoatoes so I don't have to add so much lemon.
@@journeywithnichole Because the temperature doesn’t get hot enough consistently throughout the product, and temperature is critical in low-acid foods. It’s all you have. The paste doesn’t have to get so hot because it’s acidic. You could add enough acid to your pumpkin purée to make it safe, but it wouldn’t taste like pumpkin anymore.
I don't do much water bath canning. I tested and didn't find much difference in food quality between pressure and water bath canning. I also couldn't see much difference in power costs. So I do mostly pressure canning although I now have a freeze dyer so I am doing most in that now. I just checked Amazon and they have Cento products the paste comes in a squeeze tube. I think I would like that.
Oh goodness! I think 350 degrees is very hot for roasted tomatoes. Question: Was the selection of 350 to expedite the process? I have 125 degrees for 8 -10 OR 175 for up to 12 hrs. I am not sure if I am talking 'apples and oranges'. Please know that I know you research the research all to pieces and back together again. My 'stuff' is bake and yours is roast. I don't end up with burnt but it is quite leathery. I could be just dehydrating while you are roasting.
Could a "drying" option be to dehydrate a bit (maybe 120ish degrees for a few hours) until the tomatoes reach a sludgy consistency (vs oven drying), then can?
My Walmart has 6oz. cans of Cento tomato paste for $1.24. Frankly, cooking down the puree and recanning it as puree would not FINANCIALLY be worth the trouble for me, especially when you factor in the cost of the little jars and even just the lids. So, why do I want to do this so bad, lol😅!
I have never water bathed anything for 40-50 minutes- does the water get low enough so you have to add more water? If so, does that mess up your timing?
Question: The cans have dates on them. When you re-can what is in the tin can, do you use that same date as the best by date, or do you use the glass canning date?
When I saw you take out the tray and you said you were putting in another hour I thought ohhhhh no way no way and sure enough oh dear, also I would have put half that amount in the jars, that still seems like too much, anyway can make glass of tomatoe juice with it.
I’m no tomato expert. I just learned about the labels slicing and paste tomatoes, and I’m almost 60. So, my question is, if I blend a can of whole tomatoes, will that just be a purée? I ask because my Costco sells Cento whole tomatoes in a three pack. Just curious if I can just blend it then follow the rest of your technique.
This channel has two recent videos within the past few months on tomato’s that might answer your question. They are the videos on making tomato juice and the other is labeled Tomato Shortcuts. Both address the use of canned tomato products.
Pam. I have been following you now for about a month. Love your content. I have learn so much from your videos. I do have a question for you, is it safe to substitute honey for sugar when making ketchup? Thank you, Shari
To get smaller jars, would there be any advantage to buying paste and putting that in smaller jars, and canning (re-canning basically) those? Or is that just silly? Just avoiding the roasting step.
Pam please explain why acid is needed for tomato products that are pressure canned but not carrots or potatoes. I pressure canned tomato sauce for a few years w/o acid...then found another recipe that said to add lemon juice...it was not good, in my opinion.
@RoseredHomestead I am curious if you could help me with a canning question. If you raw pack bone in chicken do you have to worry about how much liquid you end up with in the jar in the final product? Or just that you have a good seal and no siphoning occurred so that the pressure canner has clear water in the end? Thanks!
Do not add liquid to raw pack chicken. The liquid produced from processing the chicken (from our experience) fills about one-half the volume of the jar or more. Jim
@@RoseRedHomestead if there is less than half a jar of liquid after processing and you were processing wings and legs would you consider those jars a failure? I didn’t add liquid at the beginning.
That could be. Recently, Pam ordered and received some newer baking sheets--not sure if they are aluminum. She did leave the paste in the oven too long. Jim
When i open a little can of tomato paste, i put what is left over into ice cube trays and freeze it then pop the cubes into a ziplock freezer bag or freezer container...very easy to toss a cube into chili or whatever i need paste next for. No waste.
How much is an Ice cube?
@susandrwiega4342 mmm...somewhere between 2 tsp and a tablespoon? Pretty easy to figure out on your own cube tray...if you prefer ounces...just use a measuring device with ounces and put water in your tray and measure it!
I also freeze my tomato paste in ice cube trays. I also freeze chipotle in adobo sauce the same way, never any waste!!!
They also sell tubes of tomato paste I love those because you can just squeeze out what you need and put back in fridge ❤
Same!
Yes, in my area at Walmart you can buy Cento tomato paste in the tube. I started buying that because I hated how much I would throw away in the little can.
Pam...for folks who have a freeze dryer, freeze drying that puree would also result in tomato "powder" that you could add just enough water to make a wonderful paste! Add more water and you can have sauce! You could also easily turn that into tomato juice! 😊
I love my freeze dried tomato powder. Some people also dehydrate tomato sauce to powder.
If you make tomato powder, make sure to vacuum seal it. If you have any humidity in your environment, it will turn into a brick if not sealed up! I dehydrate into a sheet, then crumble the sheet into flakes and still vacuum seal! It rehydrates beautifully!
She's done that before! She has a whole series on veg powders
You would lose the deep roasted flavor.
@@mscatnipper2359 How come? does freeze drying remove something else besides water? I got roasted pepper flakes at home and i still taste the "roasted" part.
When I open a can of tomato paste I put the left over in a zip log bag, flatten it out and freeze. Next time I need paste I break off a piece. So much easier.
You are brave tapping those trays full to red tomato sauce WITHOUT an apron on!!😊
I'm a subscriber and enjoy listening to your thoughts on what's going on in our country. Thank you for speaking truth! God bless you and your family. I also enjoy watching your family's other channel. It's fun to watch your kids grow as well as watching your day-to-day lives.
I always use tomato paste with meat sauces and Greek style green beans. I sauté the tomato paste for a minute along with any other ingredients that I might sauté, so I build more taste. Any leftover tomato paste, I reserve it the refrigerator well covered with olive oil. The olive helps to prevent spoilage.
What a great idea! I've been wondering how to protect the tomato sauce and paste when I re-freeze it in glass jars.
I cook my homemade tomato paste down on a cookie sheet in my oven on low and slow. When it is done, I scoop it by tablespoonful onto a parchment lined cookie sheet and freeze them. They then go into a freezer baggie, ready for me to take out however many tablespoonful that I need.
Thanks Pam. We make tomato paste every year from our own tomatoes (Italian family), and this method is very similar to how tomato paste is made in the hot sun, spread out on big trays over several days. We always start by making passata, and the primary benefit of using passata (IMO) is that the tomatoes have been run through a tomato mill rather than being chopped by blades. Using food processors, etc, breaks open the tomato seeds and can impart bitterness, so we really try to avoid that. I have ordered litmus paper to check the acidity level for next season. Am really glad to learn how to continue our family tradition in a safe way.
She said she squeezes the seeds out.
That's for that comment about food mill vs food processor, I hadn't thought about the blades cutting into the seeds before.
I run mine through my Vitamix, skins, seeds and all. There has never been any bitterness and the seeds and skins are undetectable. I feel they help to thicken the puree.
I buy the tubes of Cento tomato paste from Walmart or a local Italian store. Its $2.68 for 4.56 Oz at Walmart.They also have the 6 oz cans for $1.24.
I stopped making tomato paste when I started dehydrating and powdering my tomato peels. I take some powder, add water until I have the consistency I want, and I am good to go. I also found that it takes up a lot less space and frees jars for other canning.
Thanks for the lovely demo. The cost is important but the ingredients and quality is more so. Problem solving is part of wisdom and your guides are so appreciated.
I love that you show yourself making a mistake. That is so important!
I love that you show mistakes as well as successes. That helps us to learn what NOT to do as well as what to do. Thank you.
I think we all benefit from that! Thank you.
I appreciate you showing the overcooked paste. I wondered about it burning.
I have one of those clean edge can openers, and yes some cans (certian brands)... it doesnt seem to too well. Over all however, the can opener is worth the investment.
Love your “warts and all” style. It’s so much better to see both what can go wrong and what the solutions/prevention can be.
Loving your tomato series. Pastatta is readily available in Australia but with tomatoes being a food many here grow in our veggie patch, it’s always good to have good (safe) ideas for preserving them. ❤ Thank you!
I have the same can opener and love it ,too!
Thank you for sharing the ups and downs of trying new things. I love how it turned out.
I love watching you. You are so good at making it work. It is an inspiration and not afraid of trying because of you.
Pam & Jim - love how you educate us! Regarding the opening of the Costco tomato paste can, flip it over and open it from the bottom. I have a Pampered Chef opener that looks much like yours, but is not battery operated. I, too, can open any other can except these paste cans, and discovered they are slightly tapered at the top edge, but not at the bottom edge. It works upside down for me every time.
About using the "safety" can openers on #10 cans ... if they come with plastic lids, you won't be able to use them. They need the "lip" to grab hold of. So you would need to store the product in a different container.
I freeze dry the puree and powder it. I have been doing this a long with other ingredients (I keep them individual because I like switching up recipes)such as celery, bell pepper, onions etc. So I can make quick tomato soup. If I listed all that I do, I would have pages! I like certain foods dehydrated and some I do partial dehydrated then freeze dry, because of texture purposes. I love testing as much as you do😊 I have been fermenting and testing for years countless combinations. So much fun I loved you powder milk series I had made my yogurt for couple years now this way I found a combination part heavy cream powder, powder milk, inulin I have specific list of probiotic I use. So much fun learning from others giving me new ideas. Love it!!😊
I'll never understand why it's okay to can something as thick as tomato paste but not pumpkin puree which is much thinner
If I were to hazard a guess, I would say lack of ph and viscosity makes for potential safety issues? But this is just me thinking out loud lol😅
@@princessborealis542I’ve always had the same train of thought
And acidity level
Just like there’s no tested recipe for diced tomatoes but you can can them whole. Crazy. However I know the difference between untested to be safe and unsafe
It is due to the acidity. Pumpkin is not considered acidic and must be pressure canned. She acidified the tomato paste and tested it to verify the ph. It is the same density as jams and conserves, which are also water bath canned due to the ph level. If you acidify the pumpkin it would be a water bath-able product.
Thanks. My canning project for tomorrow is peaches and apricots.
I'm excited to be able to make tomato paste from my powdered freeze dried tomato sauce from my garden! Most recipes seem to call for only a tablespoon+.
I take tomato paste and freeze it in ice cube trays. After they are frozen I pop them out and put them in a baggie. When I need a little tomato paste in a recipe I just drop in a cube or two.
I like drying my tomatoes and have dried powder tomatoes. Works great for paste
FYI…There is a hand crank version of your battery operated can opener. Easy to use. I’ve seen them at Marshals, Kohl’s and other places. Brand is something like XO or OX. I’ll be looking for your preference in canned tomato sauce.
now I won't feel so bad when I make mistakes, enjoyed this video and all your videos
I hate wasting tomatoes paste too and have seen tomatoes paste in tubes but can't find any. I love to can. Love your videos.
Trader Joes has tomato paste in tubes.
Cento has tomato paste on line at Walmart and in the store in my area ( central Arkansas).
It’s sooo much more expensive, convenient but I only bought it once. Now I just freeze leftover tomato paste in 1 tbsp blobs on parchment and then put the whole thing in a ziplock.
I really like freeze drying tomato paste in little pucks.
Love your scientific methods. Makes total sense to me!
I got that exact can opener for Christmas this year from my son and it really is wonderful!
I jut bought a can of Cento tomato paste day before yesterday, just happened to see some and bought 1 can to try out. I'll have to go back an look at my reciept for the price.
It would be interesting to sequester a little of the tomato sauce and raise the pH with some baking soda then use the test strip and see the color change. That would eliminate the variable of different kinds of paper
In SE Michigan Cento Tomato Paste 6 oz costs about $1.35
I’ll be doing this tomorrow! Thanks for the great inspiration!
I LOVE THIS. and I am gonna try this. Wow that is so nice to know how to do this with tomato puree, because I am watching labels more an more for unwanted additives.
I have several cans of fruit that are coming 2 years past the BB date. So with some apricots and pineapple I turned that into apricot pineapple sauce. 9 cups! Canned 8 kept one for us to enjoy, I used 5 apricot cans halves withlight syrup and 1 large and 2 medium chunk size pineapple in juice and 1/4 cup lemon juice, and last only 1 cup of sugar.
Use the juices here. We cooked that down to half volume, took about 5 hours of stirring here and there, and got a nice caramel flavor to the batch before I put the pot into another pot small sided pot, mash down about 2 hours in but it does take some watching and stirring. I think my crock pot would have done better as I had to double pan the pot to keep the fruit from scorching as i reduced it to half volume. This did well, then I let it cool, and parked it in the fridge for a couple of days as we had other stuff to do. but got to do the canning on Friday and we have 8 1/2 pint jars of apricot pineapple sauce! It has a very nice caramel and tangy flavor to the apricot pineapples, we can use the 9th jar now for toast or even better, on top of ice cream. Oh, I did smooth out the mixture before canning with immersion blender and then heated the mixture up to temp before jarring and processing.
Came out Very nice,
Now I want to try this puree through a different method of product use as I have a lot of diced tomatoes that are a couple years past their date, I've been dehydrating canned foods too that are a couple years past their Best By date, as I don't want to waste them. So far, the dehydrating is coming out well.
Hi Pam/Jim
This was great.. Just a thought, could the tomatoes from the tin be freeze dried and then made into a powder, add water when reconstituting it!! The tomato paste can be roasted on the stove when using it.. You would also be able to control the thickness of the paste when adding water back to reconstitute the powder.. See what you both think!!
I dehydrate tomatoes and make powder as it stores longer and dose the above well.. loved this video ..Thank-you... Kindness your way.. Lochness Scottish Highlands..
So this might be a silly question but I honestly don't know the answer. If the cans of tomato product have already been processed and stored safely are they not already at a Ph that is safe? I understand that commercial canning is pretty intense so I would posit that all potential botulinum had been dealt with by the factory. Why the acidulation on your end when dealing with them from can to roasting?
Very good, think maybe a silicone baking mat would help? I have gone through the cooking down of bushels of tomatoes, what a mess. Thank you. God bless, stay safe and warm.
I always put 1 oz dollops on a parchment paper lined cookie sheet then freeze, when frozen I remove put in a ziplock and back in the freezer then just pull out what I need.I hate opening a can and having half left
Mrs Pam, I checked our local Krogers and I think you are right on the money for your tomato paste if you can get 6 cans. Our Krogers are $1.64 for a 6 oz can of Contadina.
Thanks for the research on the tomato paste. Jim
Very interesting to hear the cost breakdown.
I dehydrate tomato paste by the tablespoon. I’m going to try roasting and canning too. Thanks!
Oh wow I had that same question with the litmus paper….thank you thank you!!!
Enjoyed the demonstration!
I usually buy my tomato paste in tubes,no waste
I have a suggestion, if I open a can of tomato paste and don’t use it all, I place what’s left into small containers and place in the freezer, resulting in no waste at all.
Yes you can. Look it up on Google and find more specific information. Jim
Brilliant! Congratulations!
This is goi g to be great tasting tomato paste. It’s also great to thicken soups and stews. Great presentation!
They have tubes of tomato paste. I found mine a while back at the dollar tree
Ty
You might be able to do this in your dehydrator as if it was fruit leather and pull it out before it completely drys. Using the dehydrator might eliminate the burn potential of the oven.
I always had this problem with paste cans until I hound tubes of Cento double concentrated tomato paste. Can take out just a what is needed and keep the rest in the fridge unused. Mine was still good a year later. So easy and not wastfull.
Walmart has Cento products and at a good price. I also order them online from them.
Miss Pam, Why go through all of that when you own a freeze dryer? That would give you tomato powder and you could make whatever you would want from the powder. And any amount you would need.
Great video Pam such good information
Put the remainder of the tomato paste in ice cube trays.
Thank you for mentioning that you have that can opener in your Amazon store. I used to have a great one and it got lost. I got a new one and it doesn’t work like my original one!
Wouldn’t it be too high of acid? Because it is 1/2 the volume?
Good question!
I was expecting a couple more jars but it looks yummy
Great idea and tips.
I have a can opener like the one you used. It worked for about a year. Have replaced batteries, etc, but doesn't work any longer.
The can opener basically is uncrimping the can as opposed to cutting it.
I have used Cento tomato paste, it's good, I like it, but I don't think it's remarkably better than Costco brand or even Walmart organic. I live in So. Cal. and Cento tomato paste is $1.25 per 6 oz. can, and the Cento puree is $4.99 per 28 oz. can at Albertson's. At Walmart, Cento crushed tomatoes are $2.97 per 28 oz. can. It's crazy, haha! I've made juice with the paste and the crushed tomatoes and they were both good. The crushed wasn't silky smooth, but I even loved the tiny bit of texture it had. In case anyone wants to know the ratios I use, for tomato paste I mix 1 oz. (2 Tbsp.) tomato to 7 oz. water (I use a little milk frother to mix it up). For the crushed tomatoes I used Pam's puree ratio of 4 parts tomato to 3 parts water. I like using tomato sauce the best (not Cento, I've never seen it), and I mix it 1 to 1. It is so easy to mix and an 8 oz. can gives me 2 cups of juice, just the perfect amount, no waste. I only add salt to taste, no lemon, that's the way I grew up drinking it and that's the flavor I like.
Thank you for your information about how you make puree and use it. I have seen the 28oz Cento cans from $3.89 to $4.99. One of the house brands of puree we used had tomatoes and tomato byproducts. The only ingredient in Cento is puree. (Contadina does make tomato puree in 29oz cans--which I was able to find one time--and #10 cans of paste.) Most of the local stores where I have shopped do not have puree. So, when I look for puree, I shop at only those stores that I know stock it. I have seen the crushed, whole, stewed, diced labels, but we choose not to have to take time to render and strain to make the puree (much less, buy the tomatoes and start from scratch). We have to render the puree to make the paste anyway. We are suggesting a "short-cut" to tomato paste. The other option is to buy the paste. To me, that would be the ultimate solution to canning. Jim
Would you be so kind as to explain more about why the consistency of this thick paste is ok to can, vs pumpkin puree that is not ok to can due to the temperature not reaching consistently into all areas of a thicker paste? I love this and will also try to dehydrate and powder it up, easy for traveling light.
GREAT QUESTION!!
Tomatoes are acidic, pumpkin is not
@@leahwithheld783 You can pressure can pumpkin in cubes. You can pressure can tomatoes in cubes. If you can pressure can tomato paste, why can't you pressure can pumpkin paste? I am talking strictly pressure can, not water bath. I pressure can my tomoatoes so I don't have to add so much lemon.
@@journeywithnichole Because the temperature doesn’t get hot enough consistently throughout the product, and temperature is critical in low-acid foods. It’s all you have. The paste doesn’t have to get so hot because it’s acidic. You could add enough acid to your pumpkin purée to make it safe, but it wouldn’t taste like pumpkin anymore.
@@leahwithheld783 Thank you so much. Very well explained. I appreciate you taking the time.
I don't do much water bath canning. I tested and didn't find much difference in food quality between pressure and water bath canning. I also couldn't see much difference in power costs. So I do mostly pressure canning although I now have a freeze dyer so I am doing most in that now. I just checked Amazon and they have Cento products the paste comes in a squeeze tube. I think I would like that.
Does the lemon juice change the taste at all? We love your channel and feel fortunate that we know we can trust you! Thank you!❤
I was able to buy actual Passata at an Italian food supplier here in Connecticut 😊.
Cento tomato is $11.95 in Ontario!
Oh goodness! I think 350 degrees is very hot for roasted tomatoes. Question: Was the selection of 350 to expedite the process? I have 125 degrees for 8 -10 OR 175 for up to 12 hrs.
I am not sure if I am talking 'apples and oranges'.
Please know that I know you research the research all to pieces and back together again.
My 'stuff' is bake and yours is roast. I don't end up with burnt but it is quite leathery.
I could be just dehydrating while you are roasting.
Have you tried thikining tomatoes with dehydrate or freeze dried tomatoes.
Keep the videos coming!
❤❤
Could a "drying" option be to dehydrate a bit (maybe 120ish degrees for a few hours) until the tomatoes reach a sludgy consistency (vs oven drying), then can?
My Walmart has 6oz. cans of Cento tomato paste for $1.24. Frankly, cooking down the puree and recanning it as puree would not FINANCIALLY be worth the trouble for me, especially when you factor in the cost of the little jars and even just the lids. So, why do I want to do this so bad, lol😅!
Great video!
Pam, if we can't pumpkin puree because it's too thick to heat through properly, why isn't it a problem to can tomato paste which is at least as thick?
Acidity
I have never water bathed anything for 40-50 minutes- does the water get low enough so you have to add more water? If so, does that mess up your timing?
You can boil more in a kettle and add that, but it has to be already boiling.
Question: The cans have dates on them. When you re-can what is in the tin can, do you use that same date as the best by date, or do you use the glass canning date?
Very nice
When I saw you take out the tray and you said you were putting in another hour I thought ohhhhh no way no way and sure enough oh dear, also I would have put half that amount in the jars, that still seems like too much, anyway can make glass of tomatoe juice with it.
I’m no tomato expert. I just learned about the labels slicing and paste tomatoes, and I’m almost 60. So, my question is, if I blend a can of whole tomatoes, will that just be a purée? I ask because my Costco sells Cento whole tomatoes in a three pack. Just curious if I can just blend it then follow the rest of your technique.
This channel has two recent videos within the past few months on tomato’s that might answer your question. They are the videos on making tomato juice and the other is labeled Tomato Shortcuts. Both address the use of canned tomato products.
Pam. I have been following you now for about a month. Love your content. I have learn so much from your videos. I do have a question for you, is it safe to substitute honey for sugar when making ketchup? Thank you, Shari
Can you open the paste and add it all together than re-can it in smaller vessels?
Hi Pam, I love your channel. I have a question about butter. Can I make butter powder at home? Thank you, Kay
To get smaller jars, would there be any advantage to buying paste and putting that in smaller jars, and canning (re-canning basically) those? Or is that just silly? Just avoiding the roasting step.
Pam please explain why acid is needed for tomato products that are pressure canned but not carrots or potatoes. I pressure canned tomato sauce for a few years w/o acid...then found another recipe that said to add lemon juice...it was not good, in my opinion.
I wonder if you could recan regular tomato paste.
I have a question…..how can you can tomato paste and not pumpkin puree? I’d think the paste is thicker than puree.
Cento has paste in a tube. I’ll send you one.
@RoseredHomestead I am curious if you could help me with a canning question. If you raw pack bone in chicken do you have to worry about how much liquid you end up with in the jar in the final product? Or just that you have a good seal and no siphoning occurred so that the pressure canner has clear water in the end? Thanks!
Do not add liquid to raw pack chicken. The liquid produced from processing the chicken (from our experience) fills about one-half the volume of the jar or more. Jim
@@RoseRedHomestead if there is less than half a jar of liquid after processing and you were processing wings and legs would you consider those jars a failure? I didn’t add liquid at the beginning.
Would a non reactive baking sheet be better. I've always avoided aluminum pots for canning especially with acidic foods.
That could be. Recently, Pam ordered and received some newer baking sheets--not sure if they are aluminum. She did leave the paste in the oven too long. Jim
Are there any other (marinara, pizza sauce, etc) that you can substitute Cento purée for the fresh tomatoes?
See the USDA (nchfp.uga.edu) Complete Guide to Home Canning--Read Canning Tomatoes and Tomato Products for specific information. Jim
Why do your baking sheets look brand new? My look like they have been through the war. Is Jim in charge of scouring the sheets? They look beautiful.
Did you put that raw tomato juice on aluminum pans? Should you have used stainless steel so there isn't a chemical reaction and funny taste?
Pam did you add the canned tomato paste to the baked batch? AND I was going use my new Nesco canner to steam/water bath.... that's OK right?
No
@@RoseRedHomestead no you didn’t add it. But ok to use my Nesco?
Is it possible to simply can tomato paste by mixing the lemon juice in with 4 6 ounce cans of the tomato paste and then water bath the resulting jars?
Do you have a tomato juice video?
4.56 oz cento tomato paste is $2.56....worth it