Canning Tomato Paste Recipe

• 8 quart minced peeled, cored tomatoes (abt 48 large tomatoes)
• 1 1/2 c. minced sweet red peppers - (abt 3)
• 2 x bay leaves
• 1 Tbsp. salt
• 1 x garlic clove peeled-if you like

1. Organize and prepare ingredients, equipment, and work area.
2. In a large preserving kettle, cook tomatoes, peppers, bay leaves, and salt for 1 hour over medium heat, stirring occasionally.
3. Press through a fine sieve and return to kettle.
4. Throw away seeds and bay leaves.
5. Add in garlic, if using, and continue to cook over medium to medium-low heat, stirring frequently, till tomato mix is thick sufficient to mound on a spoon, about 2 1/2 hrs.
6. Remove garlic.
7. Pour warm paste into warm half-pint jars to within 1/4-inch of tops.
8. Run a slim, non metal tool down along the insides of jars to release any air bubbles.
9. Add in additional paste, if necessary, to within 1/4-inch of tops.
10. Wipe tops and threads of jars with damp clean cloth.
11. Put on lids and screw bands as manufacturer directs.
12. Process in a boiling water bath 45 min.
13. This recipe yields about 9 half-pint jars.
14. Yield: 9 half-pints

tomatoes, sweet red peppers, bay leaves, salt, garlic

Taken from cookeatshare.com/recipes/canning-tomato-paste-98979 (may not work)