Canning Tomato Paste Recipe

1. 1

   Organize and prepare ingredients, equipment, and work area.

2. 2

   In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally.

3. 3

   Press through a fine sieve and return to kettle.

4. 4

   Throw away seeds and bay leaves.

5. 5

   Add in garlic, if using, and continue to cook over medium to medium-low heat, stirring frequently, till tomato mix is thick sufficient to mound on a spoon, about 2 1/2 hrs.

6. 6

   Remove garlic.

7. 7

   Pour warm paste into warm half-pint jars to within 1/4-inch of tops.

8. 8

   Run a slim, non metal tool down along the insides of jars to release any air bubbles.

9. 9

   Add in additional paste, if necessary, to within 1/4-inch of tops.

10. 10

    Wipe tops and threads of jars with damp clean cloth.

11. 11

    Put on lids and screw bands as manufacturer directs.

12. 12

    Process in a boiling water bath 45 min.

13. 13

    This recipe yields about 9 half-pint jars.

* Per serving · 4 servings · Values may vary.

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