There is a reason that this is:
#1. not a job for one person (as I learned the hard way when I tried to do this alone last year!)
#2. not a job for the weak of heart as you will curse a few times during the process, wondering why you do it or at least, why you do so many (but the pride of seeing a cellar full of beautiful jars makes you do it again and again...kinda like giving birth!).
#3. a job carried on through generations and, primarily begun by a group of people who know the value of hard, back breaking work and understand that perseverance will always bring good things your way.
My mom and dad both grew up with very little and, although my parents did very well for themselves, they never forgot the value of hard work. Going through this process every year reminds me how their dedication to everything "hard" in life has taught me to live the same way...work hard, give freely and be grateful.
It's pretty simple.
Fill the pot with water and start the fire...this will take a while to come to a boil so start it while you are prepping the tomatoes.
We use an old melamine card table (that, of course every Italian has kept to use solely for this...oh, forget it...you understand). On the table, the electric mill is set up with a tray to catch the seeds and skin and space to put the bushel of blanched tomatoes to be added to the top and processed. On the ground in front of the table, there is a 22 litre pail (that was once used to hold juice to make wine) which will catch the tomato passata (translated to mean passed tomatoes...juice and puree without seeds and skins) that we will put in jars.