Canned Tomato Puree

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Canned Tomato Puree
Cuisine Italian
Cuisine Italian
Preparing Canning Jars
  1. Wash empty canning jars in hot, soapy water, and rinse them thoroughly. Or run them through the dishwasher.
  2. Place jars in boiling water. Cover the jars with hot water; bring to a simmer over medium heat.
  3. Let the jars simmer for 10 minutes. When you're ready to start filling, place the jar on a clean kitchen towel to prevent slipping.. Let jars air dry.
  4. Wash tomatoes. Cut into pieces. Place in a large stockpot over low heat.
Cooking Tomato Puree
  1. Wash tomatoes. Cut into pieces. Place in a large stockpot over low heat.
  2. Add 2 teaspoons of salt and cook, stirring often approximately every 5 minutes until half of the water evaporates.
  3. Stir regularly to prevent sticking to the bottom. When tomatoes are cooked and approximately half the water has evaporated the tomato will start to separate from the skin.
  4. At this step, pass the tomatoes through a food mill or processor.
  5. Wash the pot. Place tomato puree in the pot and add remaining salt, bring to a boil, stirring often. Simmer until desired thickness.
Canning Tomato Puree
  1. Add 1 tablespoon lemon juice per quart jar.
  2. Ladle tomato puree into jars while still simmering on the stove. Quickly cover with lid and rim, and tighten.
  3. Cover the jars with a clean cloth and allow them to cool at room temperature.
  4. Test the seals to ensure proper processing, label the jars with the date, and store in a cool, dark place (like a pantry) to enjoy for up to a year.
Recipe Notes

Recipe by Tiziana Conte, Abma's Farm Head Chef

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