Canning and Preserving Recipes
Tomato Paste
Yield: about 8 half pints
Ingredients
- 4 dozen large tomatoes
- 2 teaspoons salt, or to taste
Instructions
- Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking.
- Remove from heat and press through a fine sieve or put through food mill.
- Return to kettle and continue to cook very slowly until paste holds its shape on a spoon about 2 hours. Stir occasionally to prevent sticking.
- Spoon into clean, hot jars, leaving 1/2 inch headspace; seal.
- Process in boiling water bath for 30 minutes.