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Ingredientes
- Hard red ripe tomatoes Sugar (optional) Salt (optional) Canning jars (pint and 1/2-pint only)
Direcciones
- 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.
- Select fresh, hard, red ripe, perfect tomatoes. Organize and prepare equipment and work area.
- 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.
- 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.
- Press through a sieve or possibly food mill, then return to kettle and simmer till the mix is the thickness of catsup, stirring frequently.
- 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.
- Process in a boiling water bath for 30 min for 1/2-pints and pints.
