Fabio Leonardi tomato milling machine processing 200lbs of tomatoes
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- čas přidán 9. 09. 2024
- We spent most of the day processing 200lbs of tomatoes in our new Fabio Leonardi MR0 tomato milling machine with the SP5 attachment. We filled 20 2-quart jars and 7 1-quart jars. The sauce came out amazingly sweet and zero acidity.
Fabio Leonardi MR0 tomato milling machine on Amazon (affiliate): amzn.to/2H28DXi
Or the MR9 1hp model: amzn.to/33psSaZ
Stainless Steel Mesh Strainer: amzn.to/2KxrpYF
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If I were your wife I'd be freaking out that you were putting that together on top of my glass stovetop. LoL
🙂
@@petebeasttexashomesteading :D
I was thinking the same thing. I can’t a watch.
I thought the same thing!
Luckily you’re an internet troll that serves no purpose in life. Mind the business that pays you, and focus on your crappy household!
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.
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.
I do the same. Tastes great.
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.
Was anyone else cringing as he use a glass top stove as a work space with metal? LOL
I woulda snapped at someone for using my glass top stove as a work bench. I know my momma woulda kicked me outta the house for that.
I can't watch it!
I have friends who have been canning for years. 20 plus bushels every 2 years. I never did the process or canned prior.
They wash, core then, (light salt 5 gal. pail layers for taste) parboil the quartered tomatoes. Note: this is for sauce and they only use a plum paste tomatoes. After parboiled they go to a cheese cloth strainer set up to remove excess water. Scooped back up then to milling machine and squeezed into a stainless steel stock pot. Then into jars that have basil in bottoms. After that since they are quart jars, 45 minite boil after pot reaches a rolling boil.
They never use lemon juice as well. This process has been handed from their great grandparents.
Not commenting on right or wrong.
I have done 3 seasons with them and do 60 plus jars. Never had an issue and they havent as well.
Sauce consistency is always good.
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.
Exactly what I do. No need to handle the tomatoes or precook at all. Then heat sauce to thicken and jar. Pre-cooking is wasted time imo.
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.
Reber 5 is the machine I use. Love it every year. Very similar machine. Can do many Bushel an hour. Get extra pails for the meat of the tomato. Process and cook at the same time. Keep process while the tomatoes are cooking , ( store in the pails until they are ready to be cooked. cooked).🇨🇦
Excellent demo on how to set up the machine!
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.
I was wondering that myself. I think that’s easier.
Looks expensive and so many parts. But if you do this many tomatoes every year you need it.
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.
Thanks, yep I planted San marzano tomatoes this year and processed over 700 lbs of the most fantastic sweet tomato sauce.
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.
Thank you for that Great Idea!!!
@@allisonb.8356 My pleasure. Poke each one with a fork once while boiling to help release some water. Then strain for a bit, then run through the machine while still warm.
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!
Awesome 👍
I actually de-seed my tomatoes by hand then send tomatoes through grinder fresh removing the skins. I have all pulp and fresh crushed tomatoes left. I heat the sauce and cook until thickness disired then basil and roasted garlic on bottom then add sauce. Done. Lasts years.
Your chickens will love that bread
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
I did explain to wipe the rims in the video and I also explain that the sauce was cooking for 1.5 hours and the jars were sterilized in the oven and lids boiled and not to touch the inside or the jars or lids. I also explain the sauce has to be boiling when you put it in the jars and sealed immediately. It's highly unlikely that any bacteria will survive 212F (100C). I also explain that boiling the jars after is not absolutely necessary but you can if you want.
Great video! That is the way the Italian women put up their sauce and have forever.
Anne Grant, you are correct in what you are saying on the canning method. I cringed when he didn't wipe the jars and then tightened the lids to the point of no return. It doesn't matter how long you cook your sauce for you still have to follow protocol when canning, and using the water bath method is the perfect way to be safe!
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.
@Susann Minall or you could make crackers through the dehydrator.
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Thanks so much you really help me out :D
Thanks for this nice video and teaching the world
Thank you 👍
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.
Thank you 👍
Thanks Pete - very informative!
That's awesome! Looks like it separated the juice and pulp also.
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.
👍
Rut roe Mr. Pete, you got my wheels turning🤣
You really should be water bath canning these.
I run the skins and seeds through the machine again you will gain about 20 more quarts per 200 lbs.
Thank you for doing this video, great job 👍
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.
Glad it was 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.
Awesome thank you.
I was waiting for the glass stove to smash
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.
Sorry did not watch your video enough to see you did wipe the jars... Thankyou for a very nice video. I have the sp3 unit.
I did a review of the “Weston Food Mill”, seems much simpler. Thanks for showing us your food mill. @MyGardenDiary. It’s always more difficult when you are on camera.
Complimenti tutto bene.
Prima di spremere i pomodori li devi mettere a colare per almeno 30 minuti, nella salsa c'è troppa acqua.
Mama Mia! Atsa lotta tomato’s!!!
I wipe the rim with vinegar… great practice and works well
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.
Not sure if the cast iron parts has some type of coating, but yes all parts must be coated with olive oil for storage.
Love the music Pete!
Hey you got to have the Italian music when processing tomatoes 😀
My family has been using motorized tomato juicers since the 70’s. It’s nice to see that people are catching up ;) lol
I remember back in the 70's my parents had a hand crank food mill and they would run bushels of tomatoes through it, a lot of cranking for sure.
Pete B. After we broke our third one we upgraded. I recall cranking those for hours and needing to alternate my cranking arm often.
The moment I found one for my Kitchen Aid I bought it. I don’t do bushels with it but it does the job.
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.
Wayne Leamon Because this is a high acid food the water bath method is used.
Very good
Have that same processor, its a beast.
Great video........ authentic 😊
Thank you ☺
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.
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!
That was amazing!!!
Thank you ☺, a lot of work but now we can enjoy fresh natural tomato sauce when we want it.
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.
Makes no sense to cool quickly. In the morning the jars were still too hot to touch, that means that any bacteria would have had more time to die in the heat. But I doubt any bacteria survived being cooked at 212 F (100 C) for a couple hours.
@@petebeasttexashomesteading I am food safety certified here in Germany and it is law that any hot food has to be cooled quickly. There is a danger zone below 180 deg F where bacteria can survive and the longer the food is in that range below 180 the longer bacteria is in that sweet spot to multiply. The point of the water bath canning is to keep bacteria that is in the air from getting into the food as it is cooling and the air inside the jar reaches 180 deg too, not just the food. Since you are closing the jar with boiling hot sauce chances are the air going in reaches 180 deg for the required time to get sterilized but most likely just barely before it drops below 180. Keep in mind that 150-180 deg is still too hot to touch but bacteria can survive in it. So it may feel like it is hot enough but it is no longer killing bacteria and really just providing a warm place for it to grow.
A Mexican restaurant I worked in, we had to dump buckets of ice into the refried beans at night to cool them down before putting them into the freezer. Not just turn off the heat and let them cool on their own. This was to get them down past that danger zone as quick as possible even though they would be in a freezer over night.
Ideally you would want to let the jars cool a short time on the counter and put them in a tub of cold water after the risk of heat shock cracking them is passed to rush them past that danger zone. In most cases the chances of something happening are low but why risk it.
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..
shouldn't the jars be hot also so they won't crack?
I agree with most of robert marten comments. BUT. NEVER put a covering over freshly canned products. And NEVER NEVER turn your jars upside down! Educate yourself on safe, modern canning practices at nchfp.
Poor stove top! Finger tight is the rule for the rings
Nice job that makes short work of it 👍🍅
Thank you 👍
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
thanks you for th evideo man
You're welcome 👍
Great video keep up the awesome work you do with your family.
Question from 200 lbs of tomatoes how many jars did you get?
About 20 jars
With such a powerful motor could you run the tomatoes through uncut and raw? That might be easier.
Yes you could do that also 👍
But that sauce would have too much water in it.
Thanks for the demo. BTW I'm pretty that's cast aluminum, not iron.
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
👍🙂
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)
Yep, I planted over 250 San Marzano tomato plants this year and processed over 700 lbs of the most sweetest tomato sauce this year.
@@petebeasttexashomesteading wonderful!!
Question, why would you cook the tomatoes before going through the same? I thought maybe you were just blancing them
You get more sauce out of the tomatoes.
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
Thank you 👍
May i know what's the purpose of putting basil and sugar?
Shall we use same tomato Miller for ketchup making
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?
The seeds and skin come out the end of the machine separate from the sauce. I'm sure it would be good for tomato ketchup.
@@petebeasttexashomesteading thankyou for your precious reply.
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.
Hi Pete where did you get the large wooden spoon? Thank-you, I did look on your store but did not see it?
Here's the link to the spoon amzn.to/4eu9Gx6
@@petebeasttexashomesteading Thanks they had one left and I ordered it..
How much the tomato milling machine thankyou...
Click "Show more" in the description under the video.
Hey nice and helpful video but how can I get it if it's possible
Mamma Mia! 700 lbs?!
👍🙂
@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
I bring the tomatoes to a light boil for about 40 minutes, then use the mesh strainer to scoop out the tomatoes and let the water drain before putting it into the tomato milling machine. When the tomatoes have been all scooped out, your left with a lot of tomato water which we save and put in the fridge to drink later or you could use it in soups too.
@@petebeasttexashomesteading Thank you for clarifying that to me. I am most likely going to opt for the SP5 manual machine. I am thankful for stating that you also use the bread prior to beginning its use. I would probably do 3-4 loaves to "season" the apparatus. I want to make my own hot sauce. (Habanero, Cayenne, Carolina Reapers and others).
sorry boss, can't you see its too watery?
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
Doesn't wear mark means that some metal goes to the food? Maybe aluminum.
Wear marks doesn't mean metal actually comes off, It's just smudged. The auger is cast iron and the screen is stainless steel. No aluminum.
@@petebeasttexashomesteading in every friction, there is material wear and loss of material that goes to the food, stainless less or almost nothing compared to Iron cast, I think 🤷🏾♂️
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?
Not to worry about that, all the metal is gone after the bread goes through. But it's very important not to run the machine dry but put olive oil before you first start it, after that the tomatoes are actually lubricating it.
I would run that 4-5 times to make certain no metal particles remain. I'd buy 3-4 loaves of cheap bread like Pete did. 4-5 times may be overkill, but all good after.
So you do not put any spices in it besides basil? No sugar?
The key is the tomatoes have to be very ripe when you process them for the sauce to be sweet and not come out acidic. I only add basil to my sauce.
Does it press as well honey frames?
Not sure because it might push the wax through the holes as well.
Great thank you!👍
Thank you
Please where can I get to buy...am in Ghana
Plz aploed full process
I have a video of the canning process. czcams.com/video/YQXXTLSmQ3c/video.html
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.
If you're serious about tomato sauce making then it's worth it. I haven't seen the Fabio Leonardi tomato machine on amazon anymore but they do sell one similar that's Italian made or you'll just have to do a google search for one.
@@petebeasttexashomesteading thank you. Yes, I found one on a site and it’s on sale. Since I’ve never done this before I’m a little worried about the expense.
I don’t think I have enough room to grow a ton of tomatoes so I’ll need to buy them. Best time to buy is in Aug?
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.
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.
There's the SP5 which is the one I have and the SP3 which has a smaller screen and auger. The SP5 screen is 7 1/2 inches long by about 3 1/4 at the largest part. Not sure how long the SP3 is but it's longer then 3 inches. If you did by the SP3 I don't think you'll have a problem with it.
@@petebeasttexashomesteading I ended up dealing with an Angie there and she was far more than cooperative. I had the machine returned and got the 1HP 'SP5 which should be more than adequate. I appreciate your clues. The new machine arrives today.
Is he showing us or himself?
👋😊
Thank you
To bad the machine didn’t come with a foot pedal to run and stop it. May be a little more convenient while scooping.
Do you train people to sale on amazon?
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?
Update for anyone that finds this. My tomatoes that season had been frozen for storage until I could process. I now figure that freezing changes the tomato skins to a thin clingy film and it’s much easier to use your tomato mill more often. They clean very easy.
Are you planning to grow tomatoes this year?
Yes but not as many, we still have tons of tomato sauce from last year. 🙂
How much for this machine
You didn't mention anything on salt and spices , if preferred.
He puts basil leaves in the jars which will simmer with the sauce.
Personally, I wonder if it's feasible to use the tomato water to puree some chopped onions and garlic cloves in a blender.
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...
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.
Nervous for your cooktop with those heavy cast iron components.
Why did you boil them before pressing? Can’t you just run the clean and cut up tomatoes through the machine?
You can but I think this way you'll get more sauce out of the tomatoes.
@@petebeasttexashomesteading If I'm hearing you correctly, the reason you boil the tomatoes first is to soften them so as to not strain the machine? If you had a more powerful machine, you could run them through the machine without boiling them first. Then you could just run the discard through until you extract all the tomato pulp and juice same as you did with the SP5. It would seem that not having to boil them first would save a lot of time, yes? And get the same result?
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!
Did you say you cut the tomatoes in half or quarter and remove the bad parts and the stem part. Thanks jim
in half is good enough and cut the bad parts out.
Price ps in Tanzani shillings
The tomato milling machine is about $450 US dollars or 1045969.67 shillings.
Have you tried running raspberries thru it?
I haven't, but I think you would need a screen with smaller holes and I'm not sure they make it.
Heyy man I have been watching your videos please I need one of the machine
Check the link in the description under the video.
Spend that kind of money on a high end machine, and your worried about getting cheap bread and olive oil.
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!
We keep the tomato water in the fridge and drink it like tomato juice, you can add a little salt to taste too. You can't make tomato paste with the water but if you want, you can cook down some of the tomato sauce until you get a paste. We ended up with about 24 1/2 gallon jars of very delicious tomato sauce.
@@petebeasttexashomesteading Perfect! Thank you for replying!
Hi where can I buy this machine?
There's a link in the description under the video to the machine on Amazon. If it's not available, then do a google search for "Fabio Leonardi MR0 tomato milling machine" be careful there are a lot of Chinese knock offs out there, just make sure it's made in Italy or somewhere other then china.
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