FAQ

Tomato paste is concentrated tomato sauce. It is made by boiling off the water from tomato sauce until a desired thickness is obtained and flavor is developed. Some countries call it tomato concentrate.

Here is a safe method to can your own:

Tomato Paste

* 8 quarts peeled, cored chopped tomatoes (about 4 dozen large)

* 1½ cups chopped sweet red peppers (about 3)

* 2 bay leaves

* 1 teaspoon canning or pickling salt

* 1 clove garlic (optional)

Yield: About 9 half-pint jars

Procedure: Hot Pack - Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2½ hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves.

Pour boiling hot paste into hot half pint jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recommended process time for Tomato Paste in a boiling-water canner.

Process Time at Altitudes of 0 - 1,000 ft- 45 min; and for 1,001 - 3,000 ft, 3,001 - 6,000 ft add 5 minutes for each.