Preserved Tomato PurÉe Recipes

Steps:

• Peel, core and roughly chop tomatoes. Put in a large nonreactive pot, cover and simmer 10 minutes. Purée through medium disc of a food mill to remove skins and most seeds.
• Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill with water and bring to a boil. Add quart or pint jars and boil 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
• Place canning rings in small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
• Bring purée to a boil, then down to a sturdy simmer and cook to reduce by one third, about 30 minutes. Ladle hot purée into warm jars, leaving a little more than 1/2 inch head space to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
• Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid. For pints, use one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1 teaspoon to each quart or 1/2 teaspoon to each pint jar.
• Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into pot of boiling water. Return to a full boil and process for 45 minutes for quarts or 35 minutes for pints. If there are mixed sizes, process for the longer time. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal.
• Once cool, test the seals by removing rings and lifting jars by their flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within one week or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.

Steps:

• Heat oven to 325 degrees. Core and halve tomatoes and scoop out seeds and gel. Pile tomatoes into a large roasting pan, or on 2 sheet pans, cut side up. Do not add oil.
• Roast tomatoes for 2 hours. Thoroughly purée tomatoes using a blender or immersion blender. It should be smooth and velvety, with no pieces.
• Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill pot with water and bring to a boil. Add pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
• In a nonreactive pan, bring purée to a brisk boil for 5 minutes. Ladle hot tomato purée into warm jars leaving 1/2 inch head space, plus room to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
• Into every pint jar, add one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1/2 teaspoon to each pint jar.
• Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into boiling water. Return to a full boil and process for 35 minutes. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. Once cool, test seals by removing rings and lifting jars by flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within three days or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.

Steps:

• 1. Peel, core and roughly chop tomatoes. Put in a large nonreactive pot, cover and simmer 10 minutes. Purée through medium disc of a food mill to remove skins and most seeds. 2. Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill with water and bring to a boil. Add quart or pint jars and boil 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine. 3. Place canning rings in small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled. 4. Bring purée to a boil, then down to a sturdy simmer and cook to reduce by one third, about 30 minutes. Ladle hot purée into warm jars, leaving a little more than 1/2 inch head space to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space. 5. Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid. For pints, use one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1 teaspoon to each quart or 1/2 teaspoon to each pint jar. 6. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into pot of boiling water. Return to a full boil and process for 45 minutes for quarts or 35 minutes for pints. If there are mixed sizes, process for the longer time. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. 7. Once cool, test the seals by removing rings and lifting jars by their flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within one week or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.