This roasted tomato paste water bath canning recipe is a delicious way to preserve the rich, concentrated flavor of roasted tomatoes. This recipe comes from the All New Ball Book of Canning and Preserving on page 206.
Prep Time30 minutesmins
Cook Time5 hourshrs
Water Bath Canning Time40 minutesmins
Total Time6 hourshrs10 minutesmins
Course: Condiment
Cuisine: Italian
Keyword: Canning, Tomato Paste, Tomatoes, Water Bath Canning
12lbsPaste TomatoesStems removed and halved crosswise
1TBSPsaltOptional
1tspCitric Acidor 1/4 cup bottled lemon juice
Instructions
Preheat oven to 350°F.
Cut tomatoes in half vertically.
Gently remove seeds from tomato halves.
Cut tomato halves in half vertically.
Place tomato quarters in a single layer on large rimmed baking sheets.
Sprinkle tomato quarters evenly with salt, if desired.
Bake at 350°F for 1 1/2 hours. Check tomatoes after the first 40 minutes and every 20 minutes after to ensure they are not burning.
Remove from oven and cool slightly.
Process tomatoes, in batches, in a food processor until smooth.
Pour pureed tomatoes into a large glass bowl. Stir in citric acid or lemon juice. Adjust salt to taste if using.
Return tomato puree to baking sheets. Bake at 350°F until the tomato mixture is deep red and very thick. Stir every 20 to 30 minutes. This step can take anywhere from 2 1/2 hours to 3 1/2 hours, depending on the type of tomatoes used.
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Bring your water to a low boil.
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Spoon hot tomato paste into a hot jar, leaving 1/4 inch headspace. Remove air bubbles with a de-bubbler and adjust the headspace as needed by adding more tomato paste.
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
Place the jar in the canner using your jar lifter. Repeat steps 13-15 until all tomato paste is used. Make sure the jars are completely covered by 2-3 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process half-pint jars for 40 minutes (make sure to adjust for your altitude). Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
Lift your canning rack out of the water. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.