![\"canning](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/08\/tomato-puree-featured.jpg\")
<\/figure><\/div>The idea for canning pureed tomatoes came from the Italian side of my family where tomato passata is a pantry staple. Italian tomato passata is a pureed tomato sauce made from fresh tomatoes that are cooked and strained to remove all the seeds and skins. When it is time to make the weekly tomato sauce, the puree is combined with garlic, onions, fresh herbs, and slowly simmered until the flavors combine and the sauce is nice and thick.<\/p>
Although I preserve jars of Italian seasoned tomato sauce<\/a>, roasted Roma pizza sauce<\/a>, crushed tomatoes<\/a>, whole tomatoes<\/a>, and salsa<\/a>, there is plenty of room for this versatile tomato sauce.<\/p> The beauty of having plain tomato puree on the shelf is it is so adaptable. Since it is unseasoned, you can use it as a base for so many recipes, such as soups, spaghetti sauce, stews, chills, or anything where you want the rich flavor of tomatoes. Here are tips for making pureed tomatoes: Here are tips for preserving tomato puree:<\/p> Since this tomato puree is made from just plain tomatoes, you will want to use perfectly ripe tomatoes with good flavor. Tomatoes should be uniformly deep red, and feel firm when pressed with your finger. Under ripe tomatoes won’t have a lot of flavor, and over-ripe tomatoes may give the puree a sour flavor.<\/p> You can use any type of tomato to make a puree, but meaty paste, or plum tomatoes taste wonderful, have fewer seeds, and a firm dry flesh that thickens well when cooked. Amish Paste, Roma, San Marzano, Viva Italia are ideal varieties.<\/p> The recipe below is for a full canner load of 7 quart sized jars, but you can easily do smaller batches depending on how many pounds of tomatoes you have.<\/p> After cooking the tomatoes briefly, you will strain them to remove the skins, seeds, and create a puree. Here are several ways to strain the tomatoes:<\/p> Additional acid is needed when canning tomatoes to ensure that the pH is at a level that prevents bacteria<\/a>. There are two simple ways you can use to adjust the acidity when canning tomatoes. Add citric acid or commercial bottled lemon juice:<\/p> Before you begin, it may be helpful to review this factsheet on water bath canning<\/a> at the National Center for Home Food Preservation website.<\/p> This is a safe caning recipe from both the So Easy to Preserve <\/i><\/a>and the Ball Blue Book Guide to Preserving<\/em><\/a> books. The full and printable recipe can be found at the bottom of this post, but these are the steps for making and canning tomato puree.<\/p> You will need:<\/p> Weigh the tomatoes, and then wash well under clean, running water.<\/p> Place a large stainless steel sauce pot on the stove. Cut about six tomatoes into quarters, place these in the pot, and begin cooking over medium-high heat. Crush the tomatoes with the back of your spoon once they soften. Heating tomatoes quickly after cutting will help preserve the pectin in the fruit and prevent a watery puree.<\/p> Cut the remaining tomatoes into half and add to the pot as your work. Stir frequently to cook evenly and prevent sticking. When all tomatoes have been added, continue to cook until tomatoes are soft and juicy, about 10 minutes. Remove the pot from the heat and let the tomatoes cool slightly before straining.<\/p> Puree the tomatoes using a food strainer, food mill, or sieve to remove skins and seeds.<\/p> Return the tomato puree to the sauce pot and simmer uncovered over medium-low heat until the sauce thickens and is reduced by half, about 15 to 30 minutes. Prepare the canning equipment while the puree is simmering.<\/p> Wash the canning jars, lids, and canning tools in warm, soapy water and rinse well. Inspect the jars carefully, and don’t use any that have cracks or chips, as these may break when heated.<\/p> Place the water bath canner on the stove. Put the jar rack into the canner, set the jars in, and fill with enough water to cover the jars. Bring to a simmer (180\u02daF) for 10 minutes, and keep the jars warm until you are ready to fill them.<\/p> Remove one warm jar from the canner, drain, and place on a kitchen towel. Keep the remaining jars in the canner, so they stay warm.<\/p> Add the citric acid or lemon juice to the jar. Add salt if using.<\/p> Place the canning funnel on the jar, and fill with hot tomato puree with the canning ladle. Leave a 1\/2-inch headspace. Run the bubble popper through the jars to release air bubbles. Adjust the headspace again if needed.<\/p> Wipe the rim with a damp towel to remove any residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.<\/p> Adjust the water level so it is covering the jars by two inches, bring the pot to a boil, and process the jars for the times indicated in the recipe below.<\/p> Let the jars cool completely, test the seals, and remove ring bands. Wash the jars, date, label and store the canned tomato puree in a cool, dark location between 50 to 70 degrees F. For the best quality and flavor, use within 12 to 18 months.<\/p>Tips for Making a Tomato Pur\u00e9e<\/h2>
Choosing Tomatoes<\/h3>
![\"fresh](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/08\/tomato-puree-harvest.jpg\")
<\/figure><\/div>Ways to Strain the Tomatoes<\/h3>
Acidifying Tomatoes<\/h3>
Steps to Canning Tomato Puree<\/h2>
Step 1: Gather the Canning and Kitchen Equipment<\/h3>
Step 2: Prepare the Tomatoes<\/h3>
![\"overhead](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/08\/tomato-puree-cooked.jpg\")
<\/figure><\/div>![\"using](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/08\/tomato-puree-strain.jpg\")
<\/figure><\/div>![\"tomato](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/08\/tomato-puree-pot.jpg\")
<\/figure><\/div>Step 2: Prepare the Canning Equipment<\/h3>
Step 3: Can the Tomato Puree<\/h3>
![\"quart](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/08\/tomato-puree-jars.jpg\")
<\/figure><\/div>![\"canning](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2021\/08\/tomato-puree-featured-150x150.jpg\")
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