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Рецепт Canning Tomato Puree

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Ингредиенты

  • Hard red ripe tomatoes Sugar (optional) Salt (optional) Canning jars (pint and 1/2-pint only)

Инструкции

  1. You'll need all the basic equipment for boiling water bath canning, plus a sieve or possibly food mill and large preserving kettle. Use 1/2 pint or possibly 1 pint jars only. The quantity of canned tomato puree will vary greatly, depending on how long you simmer the tomatoes.
  2. Select fresh, hard, red ripe, perfect tomatoes. Organize and prepare equipment and work area.
  3. Dip tomatoes into boiling water for 1 or possibly 2 min to loosen the skins. Then dip them in cool water. Slip off skins and cut out cores.
  4. Cut tomatoes into chunks and place in a large preserving kettle. Cover and cook over low heat till the tomatoes are soft. Uncover and simmer over medium heat, stirring frequently, till very, very soft.
  5. Press through a sieve or possibly food mill, then return to kettle and simmer till the mix is the thickness of catsup, stirring frequently.
  6. Pour or possibly ladle into warm 1/2-pint or possibly pint jars to within 1/4-inch of the tops. Add in 1/2 tsp. each of sugar and salt per pint, if you like. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs.
  7. Process in a boiling water bath for 30 min for 1/2-pints and pints.
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