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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

◦ 16 pounds ripe plum tomatoes (about 48 medium)
◦ 1 � cups chopped red bell pepper
◦ 1 teaspoon salt (optional)
◦ 2 bay leaves
◦ 1 clove garlic (optional)
◦ 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 pur�e 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 � hours. Remove and discard the bay leaves and the garlic.

Add � teaspoon citric acid or 1 � teaspoons bottled lemon juice to a hot jar. Ladle the hot paste into the jar, leaving � 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