Making and canning your own tomato paste at home might seem like a daunting task, but it's a rewarding process that not only gives you a product that’s free of preservatives and additives but also allows you to fully control the flavors. This blog post will guide you with Making and Canning Tomato Paste: A Step-by-Step Guide
Why Make Your Own Tomato Paste? Tomato paste is a pantry staple used in a variety of recipes, from soups and sauces to marinades and stews. Making your own paste means you can use garden-fresh tomatoes at their peak and avoid the metallic taste that some store-bought cans have. Plus, it's a great way to reduce waste and save money in the long run!
Ingredients:
10 pounds of ripe tomatoes
1/4 cup olive oil (optional, for richer flavor)
Salt (to taste)
Herbs like basil or oregano (optional, for added flavor)
Equipment:
Large pot
Food mill or blender
Canning jars and lids
Large spoon
Ladle
Water bath canner
Step 1: Prepare the Tomatoes Start by washing your tomatoes thoroughly. Cut them into quarters and remove any stems and cores. Some people prefer to remove the skins and seeds by blanching the tomatoes and peeling them, but this is optional.
Step 2: Cook Down the Tomatoes Place the tomatoes on a cookie sheet and warm them in a 180 degree (356 f) oven until they are completely softened. About an hour. Check them often and prevent them browning by accasionally stiring them around.
Step 3: Puree the Tomatoes Once the tomatoes are softened, pass them through a food mill or blend them until smooth. This will also help remove any remaining skins and seeds.
Step 4: Concentrate the Tomato Paste Return the pureed tomatoes to the cookie sheet. Spread the paste evenly on the sheet and put it back in the oven. This step takes about 1 hour. Check and mix ( and re-flatten it on the sheet) the puré about every 20 minutes You really dont want the paste to start to stick to the sheet.
Step 5: Prepare the Jars While the paste is cooking, clean your canning jars, lids, and rings.
Step 6: Can the Tomato Paste Ladle the hot tomato paste into the clean jars, leaving about 1/2-inch headspace. Wipe the rims with a clean cloth, apply the lids, and tighten the rings.
Step 7: Process the Jars Place the filled jars in a water bath canner and cover them with water. Bring to a boil and process for 45 minutes (adjust time for altitude). Remove the jars and allow them to cool on a cloth-covered surface.
Step 8: Store Your Tomato Paste Check that the lids have sealed properly – they should not flex when pressed. Label your jars with the date and store in a cool, dark place. Properly canned tomato paste can last for up to a year.
Making and canning your own tomato paste is a satisfying project that can help you get the most out of your tomato harvest. The result is a versatile and delicious product that’s ready to be used in your favourite recipes throughout the year.
Comentários