How to Make and Can Tomato Paste
Tomato paste is a versatile ingredient that adds depth and richness to numerous recipes, from pasta sauces to stews. Making your own tomato paste at home not only allows you to control the quality of the ingredients but also provides a satisfying DIY experience. In this article, we’ll guide you through the process of making and canning tomato paste, ensuring you have a delicious product ready to use throughout the year.
Ingredients You’ll Need
Before you dive into the process, here’s a list of ingredients for making tomato paste:
- Ripe tomatoes (Roma or San Marzano varieties are preferred)
- Salt (non-iodized)
- Olive oil (optional)
- Lemon juice or citric acid (for safe canning)
Equipment Required
- Large pot
- Food mill or blender
- Baking sheets
- Dehydrator or oven
- Canning jars with lids
- Water bath canner
- Jar lifter and funnel
Step-by-Step Guide to Making Tomato Paste
Step 1: Prepare the Tomatoes
Start by washing your ripe tomatoes thoroughly. Remove the stems and any blemishes. For easier processing, you may want to blanch the tomatoes in boiling water for about one minute. Then, immediately transfer them to ice water. This will help the skin come off easily.
Step 2: Puree the Tomatoes
Once the tomatoes are peeled, chop them into quarters and use a food mill or a high-speed blender to puree them. If you prefer a smoother texture, blend longer.
Step 3: Cook Down the Puree
Pour the tomato puree into a large pot and place it over medium heat. Allow the puree to cook down, stirring occasionally to prevent sticking. This process can take several hours, depending on how thick you want your paste to be. The goal is to evaporate the excess water, resulting in a thick and concentrated tomato paste.
Step 4: Optional Seasoning
After the puree has thickened, you can add salt to taste. If desired, stir in a bit of olive oil for added richness. Remember, your paste should be significantly thicker than the original puree.
Step 5: Preparing for Canning
To safely can your tomato paste, you’ll need to ensure proper acidity. Add either lemon juice (2 tablespoons per pint jar) or citric acid (1/2 teaspoon per pint jar) to enhance safety for preservation.
Step 6: Fill the Jars
Using a clean funnel, fill your sterilized canning jars with the hot tomato paste. Leave about 1/2 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean cloth to remove any residue, then seal with the lids.
Step 7: Process the Jars
Place the jars in a water bath canner filled with boiling water. Make sure the water covers the jars by at least an inch. Process the jars for 30 minutes to ensure they are sealed properly.
Step 8: Cool and Store
Once processed, carefully remove the jars using a jar lifter and let them cool on a towel or wire rack. After they’ve cooled for 24 hours, check the seals. If the lid pops back when pressed, the jar is not sealed properly and should be refrigerated and used soon. Store sealed jars in a cool, dark place.
Tips for Success
- Always use ripe tomatoes for the best flavor.
- Properly sterilize your jars and lids to avoid spoilage.
- Experiment with herbs and spices in your paste for a unique flavor profile.
- If you want to conserve space, consider making smaller batches.
Conclusion
Making and canning tomato paste at home is a rewarding process that enables you to enjoy the peak flavors of summer all year long. With just a little bit of time and effort, you can create your own concentrated tomato goodness to enhance countless dishes. So gather your ingredients, roll up your sleeves, and get started on this flavorful venture! Happy canning!
