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Ingredients
- 12 lbs tomato ripe
- 4 tbsp salt kosher
- 4 tbsp lemon juice bottled
- 4 quart jar with lids and rims; sterilized
Ingredients
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Instructions
Preparing Canning Jars
- Wash empty canning jars in hot, soapy water, and rinse them thoroughly. Or run them through the dishwasher.
- Place jars in boiling water. Cover the jars with hot water; bring to a simmer over medium heat.
- 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.
- Wash tomatoes. Cut into pieces. Place in a large stockpot over low heat.
Cooking Tomato Puree
- Wash tomatoes. Cut into pieces. Place in a large stockpot over low heat.
- Add 2 teaspoons of salt and cook, stirring often approximately every 5 minutes until half of the water evaporates.
- 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.
- At this step, pass the tomatoes through a food mill or processor.
- 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
- Add 1 tablespoon lemon juice per quart jar.
- Ladle tomato puree into jars while still simmering on the stove. Quickly cover with lid and rim, and tighten.
- Cover the jars with a clean cloth and allow them to cool at room temperature.
- 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