Tomato Paste — NCHFP
Tested NCHFP boiling-water canning recipe for concentrated tomato paste.
Ingredients
- 14 lb Roma tomatoes or other paste-type tomatoes
- 1 tsp Citric acid divided among the batch as directed
- 2 bay leaves Bay leaves
- 1 tsp Canning or pickling salt
- 1 clove Garlic optional
Equipment
- 1 Boiling-water canner For the documented process.
- 8 Half-pint canning jars Yield about 8 half-pints; use this tested jar size only.
- 8 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
- 1 Food mill or sieve For removing skins and seeds.
Directions
- Wash tomatoes and remove stems and cores. Cut into quarters.
- Combine the first portion of tomatoes with citric acid in a large saucepan, crush, and heat rapidly to boiling while stirring. Add remaining tomatoes gradually while keeping the mixture boiling. Simmer 5 minutes after all tomatoes are added.
- Press the hot tomato mixture through a food mill or sieve to remove skins and seeds.
- Return pulp to the pan. Add bay leaves, salt, and optional garlic. Simmer slowly until thick, stirring frequently to prevent sticking. Remove bay leaves and garlic.
- Fill hot half-pint jars, leaving 1/2-inch headspace.
- Process half-pints 45 minutes at 0–1,000 ft, 50 minutes at 1,001–3,000 ft, 55 minutes at 3,001–6,000 ft, or 60 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use the tested NCHFP proportions and half-pint jar size. Developed at The Pennsylvania State University with USDA support.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomato-paste/