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1
You'll need all the basic equipment for boiling water bath canning, plus a sieve or possibly food mill and large preserving kettle.
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2
Use 1/2 pint or possibly 1 pint jars only.
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3
The quantity of canned tomato puree will vary greatly, depending on how long you simmer the tomatoes.
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4
Select fresh, hard, red ripe, perfect tomatoes.
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5
Organize and prepare equipment and work area.
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6
Dip tomatoes into boiling water for 1 or possibly 2 min to loosen the skins.
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7
Then dip them in cool water.
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8
Slip off skins and cut out cores.
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9
Cut tomatoes into chunks and place in a large preserving kettle.
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10
Cover and cook over low heat till the tomatoes are soft.
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11
Uncover and simmer over medium heat, stirring frequently, till very, very soft.
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12
Press through a sieve or possibly food mill, then return to kettle and simmer till the mix is the thickness of catsup, stirring frequently.
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13
Pour or possibly ladle into warm 1/2-pint or possibly pint jars to within 1/4-inch of the tops.
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14
Add in 1/2 tsp.
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15
each of sugar and salt per pint, if you like.
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16
Wipe tops and threads of jars with a damp clean cloth.
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17
Put on lids and screw bands as manufacturer directs.
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18
Process in a boiling water bath for 30 min for 1/2-pints and pints.
