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Tomato Paste

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"The concentrated flavor of tomato paste can add a big boost to many recipes. The size and meatiness of plum tomatoes makes them favorites for canning."

List of Ingredients

â—¦ 16 pounds ripe plum tomatoes (about 48 medium)
â—¦ 1 ½ cups chopped red bell pepper
â—¦ 1 teaspoon salt (optional)
â—¦ 2 bay leaves
â—¦ 1 clove garlic (optional)
â—¦ Ball® Citric Acid or bottled lemon juice


Recipe

Rinse the tomatoes under cold running water; drain. Combine the tomatoes, bell pepper, and salt, if desired, in a large stainless-steel or enameled saucepan. Cook over medium 1 hour, stirring to prevent sticking. Process the tomato mixture using a food mill to remove peels and seeds until smooth. Return the purée to the saucepan. Add the bay leaves and, if desired, the garlic. Cook over medium, stirring frequently, until the mixture is thick enough to mound on a spoon, about 2 ½ hours. Remove and discard the bay leaves and the garlic.

Add ¼ teaspoon citric acid or 1 ½ teaspoons bottled lemon juice to a hot jar. Ladle the hot paste into the jar, leaving ½ inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars for 45 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 9 half-pint jars