Canning Tomato Paste Recipe - Cooking Index
Canning Tomato Paste Recipe - Cooking Index
| 8 | Chopped peeled, cored tomatoes | |
| (abt 48 large tomatoes) | ||
| 1 1/2 cups | 219g / 7.7oz | Chopped sweet red peppers - (abt 3) |
| 2 | Bay leaves | |
| 1 tablespoon | 15ml | Salt |
| 1 | Garlic clove - peeled-if desired |
Organize and prepare ingredients, equipment, and work area. In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally.
Press through a fine sieve and return to kettle. Discard seeds and bay leaves. Add garlic, if using, 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 1/2 hours. Remove garlic.
Pour hot paste into hot half-pint jars to within 1/4-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 1/4-inch of tops.
Wipe tops and threads of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath 45 minutes.
This recipe yields about 9 half-pint jars.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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