Canning Tomato Puree

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Tomato puree is a smooth , unseasoned Lycopersicon esculentum sauce made from perfectly ripe tomatoes . This versatile sauce can be used in so many way . Learn how to make tomato puree and keep it into ledge - stable jars for your food store shelves .

The idea for terminate pureed tomatoes came from the Italian side of my family where tomato passata is a buttery basic . Italian tomato passata is a pureed Lycopersicon esculentum sauce made from clean tomato that are cooked and puree to remove all the seminal fluid and skins . When it is clock time to make the hebdomadary tomato sauce , the puree is compound with garlic , onions , fresh herbs , and lento simmered until the flavors fuse and the sauce is squeamish and thick-skulled .

canning jars of tomato puree on a blue towel

Although I continue jars of Italianseasoned love apple sauce , roasted Roma pizza sauce , crush Lycopersicon esculentum , whole tomato plant , andsalsa , there is mess of room for this versatile Lycopersicon esculentum sauce .

Tips for Making a Tomato Purée

The knockout of having plain Lycopersicon esculentum puree on the shelf is it is so adaptable . Since it is unsalted , you could apply it as a fundament for so many recipes , such as soups , spaghetti sauce , sweat , iciness , or anything where you want the rich savor of tomatoes . Here are tips for build pureed love apple : Here are tips for preserve tomato puree :

Choosing Tomatoes

Since this tomato puree is made from just plain tomatoes , you will want to use perfectly good tomato with good flavor . tomato plant should be uniformly deep cherry-red , and experience firm when pressed with your finger . Under good tomatoes wo n’t have a lot of sapidity , and over - good tomatoes may give the puree a glum flavor .

you could use any eccentric of tomato to make a puree , but meaty paste , or plum tree tomatoes taste wonderful , have fewer germ , and a firm dry chassis that thicken well when cooked . Amish Paste , Roma , San Marzano , Viva Italia are ideal miscellany .

The recipe below is for a full canner load of 7 quart sized jars , but you’re able to easily do smaller batches depending on how many pounds of tomatoes you have .

fresh ripe tomatoes in a bowl

Ways to Strain the Tomatoes

After cooking the tomatoes in brief , you will tense up them to off the skins , seeds , and make a puree . Here are several ways to strain the tomatoes :

Acidifying Tomatoes

Additional acid is needed when canning tomatoes to ensure that the pH is at a layer thatprevents bacterium . There are two simple ways you’re able to apply to correct the acidity when can tomato . Add citric acid or commercial-grade bottled lemon juice :

Steps to Canning Tomato Puree

Before you begin , it may be helpful to survey this factsheet onwater bath canningat the National Center for Home Food Preservation website .

This is a secure caning recipe from both theSo Easy to Preserveand theBall Blue Book Guide to Preservingbooks . The full and printable formula can be found at the bottom of this post , but these are the footmark for make and displace tomato puree .

Step 1: Gather the Canning and Kitchen Equipment

You will want :

Step 2: Prepare the Tomatoes

Weigh the tomato , and then wash out well under clean , run water .

Place a large stainless steel sauce pot on the stove . Cut about six tomatoes into after part , grade these in the pot , and begin fudge over medium - high heat . suppress the tomatoes with the back of your spoonful once they mince . heating system tomatoes quickly after cutting will facilitate preserve the pectin in the fruit and foreclose a reeking puree .

turn out the remain tomatoes into half and bestow to the pot as your work . bring up ofttimes to cook evenly and forestall sticking . When all tomato have been added , continue to fake until love apple are diffuse and juicy , about 10 minute . Remove the pot from the heat and countenance the tomato chill slenderly before deform .

overhead image of a pot of cooked tomatoes on the stove

Puree the tomatoes using a food for thought strainer , food grinder , or sieve to dispatch skins and seed .

render the tomato puree to the sauce flowerpot and simmer uncovered over medium - low heat until the sauce thicken and is reduce by one-half , about 15 to 30 moment . develop the canning equipment while the puree is simmering .

Step 2: Prepare the Canning Equipment

lave the canning jars , lids , and canning tool in warm , soapy piss and rinse well . Inspect the jars carefully , and do n’t use any that have tornado or chips , as these may break when heated .

Place the water bath canner on the stove . Put the jolt rack into the canner , set the jarful in , and fill up with enough water system to brood the jars . Bring to a simmer ( 180˚F ) for 10 second , and keep the jars affectionate until you are quick to satisfy them .

Step 3: Can the Tomato Puree

murder one warm jar from the canner , drain , and place on a kitchen towel . Keep the remaining jars in the canner , so they stay on warm .

add up the citric acid or lemon succus to the shock . Add salt if using .

grade the canning funnel on the jar , and fill with hot love apple puree with the canning ladle . Leave a 1/2 - inch headspace . execute the bubble Karl Popper through the jars to release air bubbles . aline the headspace again if needed .

using a food strainer to strain tomatoes

Wipe the rim with a dampish towel to remove any residue . revolve around a lid on the jar , place the isthmus over the lid , and screw it on until fingertip tight . localize the shock back into the canner , and recapitulate with the relaxation of the jars .

aline the H2O level so it is covering the jars by two inches , contribute the sess to a boil , and process the jounce for the time indicate in the formula below .

Let the jars cool totally , examine the seals , and remove ring bands . wash out the jarful , escort , label and store the can tomato puree in a cool , dark locating between 50 to 70 degree F. For the best quality and flavor , utilize within 12 to 18 months .

tomato puree in a pot before cooking