A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

After quartering my tomatoes (I use a mix of heirlooms and paste tomatoes), I simmered them until they released their juices, about 20 minutes.  Using a jelly bag strainer, I separated the broth from the pulp.  The pulp went into a blender to create a smooth texture.  I should have used a food mill, but that handy device is still on my Christmas list.  I started with 4 quarts of tomatoes which produced 2 quarts of broth and 1.5 quarts of pulp.

After heating the broth in a pan, I added one tablespoon of lemon juice to each hot pint jar before filling with broth.  I also added the paste to a pan and heated it to bubbling.  Using 1/2 pint jars, I added 1.5 tsp of lemon juice to each jar, then filled them with tomato paste.  I didn’t add salt to either the broth or paste because I don’t want my resulting soup or sauce be be over salted.

I wiped the jar rims well, then topped them with hot ring lids.  I followed the USDA’s canning guide for processing tomato juice for the broth at 35 minutes for pints, and processing tomato paste at 45 minutes for 1/2 pints in a boiling water canner.  Tomato paste takes longer because it’s so thick.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?