Tomato Paste

Processing: Boiling Water Canner 45 minutes
Storage: 12 months +
Yield: 8 cups
Have excess tomatoes? Why not make your own little jars of tomato paste?
16lbs (7kg) ripe tomatoes
Lemon juice (fresh or bottled) – 1 teaspoon per half-pint jar
Salt – ¼ teaspoon per half-pint jar
Prepare tomatoes. 
Wash and core tomatoes. Roast on a tray in the oven until skins split. Remove and cool to touch. Discard skins and run through a passata machine, food mill or sieve to discard seeds.
Make tomato paste. 
Boil tomato puree gently until as thick as possible – this can be done in the slow cooker, oven or stovetop. Low and slow: this will take a few hours!
Prepare jars. 
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the sauce.
Prepare lids. 
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
Fill hot jars with hot tomato paste.
Into each half-pint (250ml) jar, add 1 teaspoon lemon juice (fresh or bottled) and ¼ teaspoon salt. Ladle hot tomato paste into jars, filling to ¼ inch (0.5cm) headspace. Remove bubbles, wipe rims and add lids. Process in boiling water canner (start timer when water returns to a boil).
Processing   Tomato Paste in a Boiling Water Canner

Altitude Processing Times
Packing Style
Jar Size
Hot Pack
Half-Pint (125ml)
or smaller
45 minutes
50 minutes
50 minutes
55 minutes
Next day: check for seals before labelling jars and storing in a cool, dark and dry place. 

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