The first step is to clean all the jars. Usually they're clean already, but some have been sitting on the shelf for a year or so.
All clean! It's important to sanitize them as you'll be putting food into them for maybe a year or even more.
These are all the tomatoes. They are ordered from a farm by the basket so there is always some variance in how much sauce we end up with.
Next, we cut them up into quarters so they'll pass through the machine easier. This is a tedious process and took about 1.5 hours.
This is where the sauce comes from. The motor turns the pulley which turns a screw inside the cylinder (where the sauce is coming from) and it forces the liquid through a screen, while the skins and seeds are passed down the chute on the left. One person mashes the tomatoes into the machine with the plunger. Another person feeds the tomatoes in and makes sure the waste chute doesn't get backed up.
This is what the 'waste' looks like. The tomatoes are usually ran through this process three times to get all the liquid out. You never want to run it though too much or else it can have a bitter taste. This process takes about an hour or so.
Next, we boil the sauce for a couple hours. This removes some of the water and sterilizes it for storage.
If the sauce is looking thin, we'll run it through a cheesecloth. The water passes through and is discarded and the thicker stuff is put back into the pot.
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