Thread: Salsa/Sauces
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Old May 3, 2006   #2
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Location: Roseburg, Oregon - zone 7
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TOMATO PASTE - Posted by Woodenzoo
Yield: about 9 half-pint jars

8 quarts peeled, cored chopped tomatoes (about 4 dozen large)
1 1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 teaspoon canning or pickling salt
1 clove garlic (optional)

Procedure: Hot Pack

Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves.

Pour boiling hot paste into hot half pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recommended process time for Tomato Paste in a boiling-water canner.
Style of Pack: Hot / Jar Size: Half-pints

Process Time at Altitudes of:
0 - 1,000 ft - 45 minutes
1,001 - 3,000 ft - 50 minutes
3,001 - 6,000 ft - 55 minutes
Above 6,000 ft - 60 minutes

Source: USDA
This document was extracted from So Easy to Preserve, 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L.

Printed from COOKS.COM

Making your own tomato paste is an economical way to "put up" tomatoes. Use this seasoned paste for any recipe that calls for canned tomato paste. 4 lg. red or green bell peppers, seeded and coarsely chopped 3 med. size onions, coarsely chopped 4 med. size carrots, coarsely chopped 2 or 3 cloves garlic, coarsely chopped
In a blender or food processor, whirl tomatoes, peppers, onions, carrots, and garlic, a small amount at a time, until smooth. Press through a wire strainer and discard pulp.

In a 12 quart pot, bring puree to boiling over medium high heat. Boil gently, uncovered and stirring occasionally, for about 5 hours or until thick enough to mound on a spoon. As mixture thickens, stir often, reduce heat, and partially cover.

Prepare 5 pint size canning jars, using the water bath method with a Canning Kettle, filling jars to within 1/4 inch of rim. Process for 30 minutes. Makes 5 pints.
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