Canning tomato puree

Yield: 1 servings

Measure Ingredient


You'll need all the basic equipment for boiling water bath canning, plus a sieve or food mill and large preserving kettle. Use ½ pint or 1 pint jars only. The quantity of canned tomato puree will vary greatly, depending on how long you simmer the tomatoes.

1. Select fresh, firm, red ripe, perfect tomatoes.

2. Organize and prepare equipment and work area.

3. Dip tomatoes into boiling water for 1 or 2 minutes to loosen the skins. Then dip them in cold water. Slip off skins and cut out cores.

4. Cut tomatoes into chunks and place in a large preserving kettle.

5. Cover and cook over low heat until the tomatoes are soft.

6. Uncover and simmer over medium heat, stirring frequently, until very, very soft.

7. Press through a sieve or food mill, then return to kettle and simmer until the mixture is the thickness of catsup, stirring frequently.

8. Pour or ladle into hot ½ pint or pint jars to within ¼ inch of the tops. Add ½ teaspoon each of sugar and salt per pint, if desired.

9. Wipe tops and threads of jars with a damp clean cloth.

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

11. Process in a boiling water bath for 30 minutes for ½ pints and pints.

12. 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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