Processing: Boiling Water Canner 35mins (pint), 45mins (quart)
Storage: 12 months +
Yield: 14-28 cups
Preserve summer’s harvest and enjoy passata (tomato puree) all year long! Pack the hot puree into jars, or cook and reduce first (our preference), seasoned and infused with spices if desired. Gorgeous!
10kg (22lbs) tomatoes
sea salt (optional)
spices (optional) – i.e. rosemary, basil, parsley, oregano
3 teaspoons bottled lemon or bottled lime juice (or ½ teaspoon citric acid) per pint/500ml jar
Wash tomatoes and boil or grill to remove skins. Remove seeds via tomato press, food mill or sieve. Discard skins and seeds and place puree into a large pan (or several).
Heat tomato puree.
Bring tomato puree to a boil then pack into hot jars – or cook on low to medium heat until thickened to your liking. Season (optional), adding spices if desired.
Prepare jars by covering in water and boiling for 10 minutes.
While you are making the passata, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through for a few minutes, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot passata into hot jars.
Measure 3 teaspoons bottled lemon or bottled lime juice (or ½ teaspoon citric acid) into each hot pint jar (double quantities for quart jars). Pour hot passata into hot jars, leaving 1/2 inch (1cm) headspace. Remove bubbles, check headspace then wipe rims and seal.
Boiling water canner processing.
Process jars in a boiling water bath canner - 35 minutes for pints, 45 minutes for quarts. Start the timer once water returns to a full boil. When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
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