canning tomato paste

Categories
Can/preserv
Vegetables
Yield
1 servings
MeasureIngredient
8 quarts Peeled, cored, chopped tomatoes (about 48 large)
1½ cup Chopped sweet red peppers (about 3)
2 eaches Bay leaves
1 tablespoon Salt
1 each Garlic clove; peeled if desired

This recipe makes about nine ½ pint jars. You will need all the basic equipment, in addition to a fine sieve.

1. Organize and prepare ingredients, equipment, and work area.

2. In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally.

3. Press through a fine sieve and return to kettle. Discard seeds and bay leaves.

4. Add garlic, if used, and continue to cook over medium to medium low heat, stirring frequently, until tomato mixture is thick enough to mound on a spoon, about 2-½ hours. Remove garlic.

5. Pour hot paste into hot ½ pint jars to within ¼ inch of tops.

Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional paste, if necessary, to within ¼ inch of tops.

6. Wipe tops and threads of jars with damp clean cloth.

7. Put on lids and screw bands as manufacturer directs.

8. Process in a boiling water bath 45 minutes.

9. Follow basic steps for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-09-95

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