Canning recipe
Concentrated Tomato Paste
Thick tomato paste from ripe Roma tomatoes, acidified with citric acid and safely preserved in a boiling-water canner.
30 min.
255 min.
-
9
Medium
Ingredients
- 5 g citric acid
Preparation
2. Bring tomatoes to the boil covered, then simmer uncovered about 60 minutes, stirring often, until volume is about half.
3. Press through a fine sieve or food mill. Do not use a blender.
4. Return purée to the pan and mix in 5 g citric acid thoroughly. Simmer uncovered over medium heat about 150 minutes, stirring often, until volume is again about half and paste is very thick.
5. Fill hot paste into hot jars, leave 1.3 cm headspace, remove bubbles, wipe rims and close.
6. Process in actively boiling water: 45 minutes at 0–305 m, 50 minutes at 306–914 m, 55 minutes at 915–1829 m and 60 minutes above 1829 m. Cool undisturbed 12–24 hours and check seals.
Storage
Store sealed jars without screw bands cool, dark and dry. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Use only sound ripe tomatoes. Mix all 5 g citric acid into the sieved purée before final reduction; do not add it only to jars or reduce it. Keep 1.3 cm headspace and use the elevation-adjusted time. Never taste jars with failed seals, bulging lids, leakage, mould, gas, unusual odour or other spoilage signs; discard safely.