Tomato Paste
Ingredients
- 48 large tomatoes, peeled, cored & chopped
- 1 1/2 cup chopped sweet red pepper (375 ml)
- 2 bay leaves
- 1 tsp salt (5 ml)
- 1 clove garlic, optional
Instructions
9 half-pint (250 mL) jars. In a large stainless steel or enamel saucepan, combine tomatoes and red pepper; cook slowly 1 hour. Press through a fine sieve. Return mixture to saucepan with remaining ingredients. Cook slowly until thick enough to mound on spoon, about 2 1/2 hours. Remove bay leaves and garlic clove, if using. Fill boiling water canner with water. Place 9 clean half-pint (250 mL) mason jars in canner over high heat. Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle tomato paste into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining tomato paste. Cover canner; return water to a boil; process 45 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
