Work with small batches, because it scorches easily during the last half of cooking. And forgo onions, garlic, celery, etc., because such flavors may not be wanted in delicate sauces you merely want to color with the paste.
HANDLING
Use a Boiling–Water Bath. Use Hot pack only. Use ½-pint jars only.
Carefully wash, peel, trim, and chop the tomatoes, saving all the juice possible (4 to 4½ pounds of tomatoes will make about four ½-pint jars of paste). In an enameled or stainless steel kettle bring the chopped tomatoes to a boil, then reduce heat and simmer for 1 hour, stirring to prevent sticking. Remove from heat and put the cooked pulp and juice through a fine sieve or food mill. Measure, return to the kettle, and for every 2 cups of sieved tomatoes add ¼ teaspoon citric acid (or 1 tablespoon bottled lemon juice). (Optional: add ½ teaspoon salt.) Reheat, and continue cooking very slowly, stirring frequently, until the paste holds its shape on the spoon—about 2 hours more.
Hot pack only, in ½-pint jars. Ladle hot paste into clean hot jars, leaving ¼ inch of headroom. Adjust lids, and process in a B–W Bath (212 F/100 C) for 35 minutes. Remove jars; complete seals if using bailed jars
*Update: From the University of Georgia
Tomato Paste 8 quarts peeled, cored chopped tomatoes (about 4 dozen large)
(about 9 half-pint jars) 1 1⁄2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 teaspoon salt
1 clove garlic (optional)
Hot Pack Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic
clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about
2 1⁄2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves. Pour boiling
hot paste into hot half-pint jars, leaving 1⁄4-inch headspace. Wipe jar rims.
Adjust lids and process in a Boiling Water Bath (212° F).
Half Pints 45 minutes
No comments:
Post a Comment