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Canning Homemade Tomato Paste Recipe

This document provides a recipe and instructions for canning tomato paste made from Roma or paste tomatoes. The recipe yields about 8-9 half-pint jars of tomato paste. It involves cooking chopped tomatoes for an hour, sieving out the skins and seeds, then continuing to slowly cook the tomato puree for 2.5 hours to reduce the volume by half. The cooked paste is filled into sterilized jars and processed in a water bath canner for 45 minutes for half-pints at altitudes up to 1,000 feet.

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40 views2 pages

Canning Homemade Tomato Paste Recipe

This document provides a recipe and instructions for canning tomato paste made from Roma or paste tomatoes. The recipe yields about 8-9 half-pint jars of tomato paste. It involves cooking chopped tomatoes for an hour, sieving out the skins and seeds, then continuing to slowly cook the tomato puree for 2.5 hours to reduce the volume by half. The cooked paste is filled into sterilized jars and processed in a water bath canner for 45 minutes for half-pints at altitudes up to 1,000 feet.

Uploaded by

J
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Tomato Paste

 14 pounds Roma- or paste-type tomatoes


 1 teaspoon citric acid
 2 bay leaves
 1 teaspoon canning or pickling salt
 1 clove garlic (optional)

Yield: About 8 or 9 half-pint jars

Please read Using Boiling Water Canners for steps in managing the process before
using this recipe. ([Link]

Procedure:

1. Wash and rinse half-pint canning jars; keep hot until ready to fill. Prepare lids
and ring bands according to manufacturer’s directions.

2. Rinse tomatoes thoroughly under running water and remove cores; do not
peel. Chop tomatoes into ½- to ¾-inch pieces. Place in stockpot; cover
and bring tomatoes to a boil. Stir as needed to prevent burning. Reduce
heat, remove lid and cook slowly (simmer) for about 1 hour until volume is
reduced by half. Stir frequently to prevent sticking and burning.

3. Press cooked tomatoes through a fine sieve (or food mill with fine blade).
(Do not use a blender or food processor, as these will incorporate
undesired air into the tomatoes.)

4. Return sieved tomatoes to stockpot. Stir in citric acid thoroughly. Add and
stir in any or all of salt, bay leaves, and garlic clove (if desired). Continue
cooking slowly on medium heat, uncovered, until thick enough to round up
on a spoon and volume is reduced again by half, about 2-½ hours. Stir
frequently to prevent sticking and burning. Be careful of spattering which
could burn your skin as you stir.

- continued -
5. Remove bay leaves and garlic clove if used. Fill hot paste into clean, hot
half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust
headspace if needed. Wipe rims of jars with a dampened, clean paper
towel. Apply and adjust prepared canning lids.

6. Process in a boiling water canner according to the recommendations in


Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Table 1. Recommended process time for Tomato Paste in a boiling-water


canner.

Process Time at Altitudes of

Style of 0- 1,001 - 3,000 3,001 - Above


Jar Size
Pack 1,000 ft ft 6,000 ft 6,000 ft

Half- 60
Hot 45 min 50 55
pints

Notes: The citric acid in this recipe needs to be added into the sieved
tomatoes before they are cooked down into paste (Step 4). Adding it to the
jars, as with other canned tomato products, does not allow for adequate
distribution of the acid throughout the product. The ratio of citric acid to
pounds of tomatoes must be kept consistent.

Refrigerate any leftover paste from filling jars, if any, and enjoy freshly made.
Refrigerate the canned tomato paste once jars are opened for use.

Developed at The University of Georgia, Athens. Released by Elizabeth L. Andress,


Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences.
May 2015.

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