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+ servings

Canning Tomato Paste

This recipe gives you a thick, rich tomato base that can be used in sauces, soups, and stews all year long. Makes 3-4 half-pint jars
Prep Time:30 minutes
Cook Time:3 hours
Processing time:45 minutes
Total Time:4 hours 15 minutes

Equipment

  • Cutting board and knife
  • large stockpot
  • Food mill
  • large bowl
  • Half-pint or pint mason jars
  • lids and rings
  • Ladle
  • Canning funnel
  • Debubbler
  • Jar lifter
  • Lid lifter (optional)

Ingredients

  • 14 pounds Roma tomatoes
  • cup bottled lemon juice
  • tablespoons canning salt optional

Instructions

  • Prep. Wash the tomatoes and roughly chop them. Add them to a large stockpot set over medium heat.
  • Cook. Bring the tomatoes to a boil, stirring often to prevent sticking. Once boiling, reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
  • Mill. In batches, run the softened tomatoes through a food mill to remove skins and seeds. Discard solids or save for tomato powder.
  • Reduce. Return the smooth tomato pulp to the pot. Stir in lemon juice and salt (if using). Simmer over medium-low heat for 2½ to 4 hours, or until the sauce reaches a thick, paste-like consistency. It should mound up on a spoon.
  • Prep jars. While the sauce reduces, wash your jars and place them in the water bath canner. Cover with water and bring to a low simmer to keep the jars hot.
  • Fill. When the sauce is ready, remove jars from the canner. Ladle the hot tomato sauce into hot jars using a canning funnel, leaving ½ inch headspace.
  • Debubble. Use a debubbler or chopstick to release trapped air. Tomato paste is thick, so tap the jars gently if needed to help remove bubbles.
  • Seal. Wipe rims with a clean damp cloth. Place on lids and screw on rings to fingertip tight.
  • Process. Place jars into the boiling water bath, ensuring they’re covered by at least 1 inch of water. Process for 45 minutes for half-pints or pints.
  • Cool. After processing, turn off the heat, remove the lid, and let jars sit for 5 minutes. Then remove jars to a towel-lined counter and let cool undisturbed for 12–24 hours.
  • Store. Check for seals. Label, remove rings, and store in a cool, dark place for up to 18 months. Unsealed jars should be refrigerated and used within 3 days.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 337mg | Potassium: 473mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1653IU | Vitamin C: 28mg | Calcium: 20mg | Iron: 1mg
Servings: 32 servings
Calories: 36kcal
Author: Katie