Canning tomato puree
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Canning tomato puree
  Canning    Purees    Vegetables  
Last updated 6/12/2012 12:52:37 AM. Recipe ID 14353. Report a problem with this recipe.
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      Title: Canning tomato puree
 Categories: Canning, Vegetables, Check
      Yield: 1 Servings
 
MMMMM------------------------YIELD VARIES-----------------------------
 
  You'll need all the basic equipment for boiling water bath canning,
  plus a sieve or food mill and large preserving kettle. Use 1/2 pint
  or 1 pint jars only. The quantity of canned tomato puree will vary
  greatly, depending on how long you simmer the tomatoes.
  
  1. Select fresh, firm, red ripe, perfect tomatoes.
  
  2. Organize and prepare equipment and work area.
  
  3. Dip tomatoes into boiling water for 1 or 2 minutes to loosen the
  skins. Then dip them in cold water. Slip off skins and cut out cores.
  
  4. Cut tomatoes into chunks and place in a large preserving kettle.
  
  5. Cover and cook over low heat until the tomatoes are soft.
  
  6. Uncover and simmer over medium heat, stirring frequently, until
  very, very soft.
  
  7. Press through a sieve or food mill, then return to kettle and
  simmer until the mixture is the thickness of catsup, stirring
  frequently.
  
  8. Pour or ladle into hot 1/2 pint or pint jars to within 1/4 inch of
  the tops. Add 1/2 teaspoon each of sugar and salt per pint, if
  desired.
  
  9. Wipe tops and threads of jars with a damp clean cloth.
  
  10. Put on lids and screw bands as manufacturer directs.
  
  11. Process in a boiling water bath for 30 minutes for 1/2 pints and
  pints.
  
  12. Follow basic steps for boiling water bath canning, 10 through 19.
  




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Recipe ID 14353 (Apr 03, 2005)

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