Recipe Archives->Preserving->Tomato Paste 04

 
TOMATO PASTE
9 half-pint (250 mL) jars
 
48 large tomatoes, peeled, cored & chopped
1 1/2 cups chopped sweet red pepper (375 ml)
2 bay leaves
1 tsp salt  (5 ml)
1 clove garlic, optional
 
In a large stainless steel or enamel saucepan, combine tomatoes
and red pepper; cook slowly 1 hour. Press through a fine sieve.
Return mixture to saucepan with remaining ingredients. Cook slowly
until thick enough to mound on spoon, about 2 1/2 hours. Remove
bay leaves and garlic clove, if using.

Fill boiling water canner with water. Place 9 clean half-pint (250
mL) mason jars in canner over high heat.

Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften
sealing compound.

Ladle tomato paste into a hot jar to within 1/4 inch (0.5 cm) of
top rim (head space). Remove air bubbles by sliding a rubber spatula
between glass and food; readjust head space to 1/4 inch (0.5 cm).
Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on
jar; apply screw band just until fingertip tight. Place jar in
canner. Repeat for remaining tomato paste.

Cover canner; return water to a boil; process 45 minutes at altitudes
up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals.
(Sealed lids curve downward.) Remove screw bands; store separately.
Wipe jars, label and store in a cool, dark place.

Printable version: tomato-paste04.txt.