Canning Tomato Paste
Canning tomato paste is a fantastic way to preserve the rich flavors of fresh tomatoes. This concentrated form of tomato goodness can be used in various recipes, from sauces to soups, giving your dishes a delicious boost. Making your own tomato paste and canning it at home ensures that you know exactly what goes into it, plus it’s a rewarding process!
Why Make This Recipe
Making your own tomato paste means you have complete control over the ingredients and flavor. You can choose ripe, fresh tomatoes and skip any preservatives found in store-bought varieties. Plus, home-canned tomato paste makes a great gift, and you can enjoy the taste of summer tomatoes all year long. There’s something satisfying about taking the time to create something from scratch, especially when it’s so versatile!
How to Make Canning Tomato Paste
Ingredients:
- 14 lbs. Tomatoes (Roma or Paste Type)
- 1 tsp. citric acid (mandatory)
- 2 large bay leaves
- 1 tsp. canning salt
- 1 clove garlic (optional)
Directions:
- Wash the tomatoes, remove the stems, and trim any bruised or discolored parts.
- Working quickly with about 1 lb. of tomatoes at a time, quarter them and place the pieces in a large saucepan.
- Bring the tomatoes to a boil, crushing them with a potato masher or a large spoon.
- Continue adding the quartered tomatoes, cutting them up as you go.
- Keep mashing the mixture over high heat until all the tomatoes are added.
- Let the mixture simmer for 1 hour, stirring as needed to avoid burning or sticking.
- Once thickened, transfer the crushed tomatoes to a food mill or sieve to remove the skins and seeds.
- Return the smooth tomatoes to the saucepan and add the citric acid, stirring well.
- Add up to 1 teaspoon of canning salt, the bay leaves, and garlic if you are using it.
- Cook the tomatoes over medium heat, stirring frequently, for another 2 1/2 hours or until the mixture has reduced by half.
- While the paste thickens, prepare a boiling water canner, 2-part lids, and half-pint jars.
- Once the paste has reduced, carefully fill the hot jars, leaving 1/2-inch headspace at the top.
- Seal each jar with the 2-part lids and process in a water bath canner for 45 minutes. Adjust the processing time if necessary for your altitude.
- After processing, turn off the heat and let the jars sit for 5 minutes before carefully transferring them to a clean towel. This helps prevent siphoning.
- Let the jars sit lid-side up without touching for 12 to 24 hours at room temperature.
- After cooling, remove the rings and check that the lids are sealed. Refrigerate any unsealed jars.
- Label your jars with the date and contents. Properly sealed jars can last on the pantry shelf for 12-18 months. Store in the refrigerator once opened.
How to Serve Canning Tomato Paste
Tomato paste is a versatile ingredient you can use in many ways. It works well as a base for sauces, in soups, or even blended into stews. You can also mix it into recipes like chili or casseroles to enhance the tomato flavor. A little goes a long way!
How to Store Canning Tomato Paste
Store your canned tomato paste in a cool, dark place, like a pantry or cupboard. Once opened, keep any remaining paste in the refrigerator and use it within a week for the best quality. You can also freeze portions for longer storage in airtight containers.
Tips to Make Canning Tomato Paste
- Choose ripe, fresh tomatoes for the best flavor.
- Don’t skip the citric acid; it’s important for safety and preservation.
- Using a food mill makes it easier to separate the skins and seeds.
- Make sure your jars and lids are properly sterilized before canning.
Variation (if any)
You can experiment by adding herbs and spices to your tomato paste, such as oregano, basil, or chili flakes, to create flavored variations. Just remember that any additional ingredients may alter the canning process, so check safe canning guidelines.
FAQs
1. Can I use other tomato varieties to make paste?
Yes, while Roma and paste tomatoes are best due to their low moisture content, you can use other varieties. Just note that the paste may be thinner.
2. How do I know if my jars are properly sealed?
When the jars have cooled, press down in the center of the lid. If it doesn’t pop back, it is sealed. If it does, store that jar in the refrigerator.
3. Can I reuse canning lids?
No, canning lids are meant for single use to ensure a proper seal. However, you can reuse the jars and bands as long as they are in good condition.
Enjoy the satisfying process of making your own tomato paste and the delicious results it brings to your cooking!
Canning Tomato Paste
Ingredients
Main Ingredients
- 14 lbs. Tomatoes (Roma or Paste Type) Choose ripe tomatoes for best flavor.
- 1 tsp. citric acid Mandatory for safety.
- 2 large bay leaves
- 1 tsp. canning salt Add up to 1 teaspoon.
- 1 clove garlic Optional ingredient.
Instructions
Preparation
- Wash the tomatoes, remove the stems, and trim any bruised or discolored parts.
- Quarter the tomatoes, placing pieces in a large saucepan.
- Bring the tomatoes to a boil, crushing them with a potato masher or large spoon.
- Continue adding quartered tomatoes, cutting them up as you go.
- Mash the mixture over high heat until all tomatoes are added.
Cooking
- Let the mixture simmer for 1 hour, stirring as needed to avoid burning.
- Transfer the crushed tomatoes to a food mill or sieve to remove skins and seeds.
- Return the smooth tomatoes to the saucepan and add citric acid, stirring well.
- Add canning salt, bay leaves, and garlic.
- Cook over medium heat for 2.5 hours, stirring frequently until reduced by half.
Canning
- Prepare a boiling water canner and sterilize jars and lids.
- Fill hot jars with paste, leaving 1/2-inch headspace.
- Seal jars with lids and process in a water bath for 45 minutes.
- Turn off heat, let jars sit for 5 minutes before transferring to a towel.
- Let jars cool lid-side up for 12 to 24 hours.
- Check that lids are sealed, refrigerate any unsealed jars.
- Label jars with date and contents.
