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TOMATO PASTE

Ingredients:

8 qt. peeled, cored, chopped tomatoes, about 4 dozen large
1 1/2 c. chopped sweet red peppers (about 3)
2 bay leaves
1 tbsp. salt
1 clove garlic (optional)


Preparation:

Combine all ingredients and cook slowly over low heat for 1 hour. Press tomato mixture through a fine sieve, add garlic if desired. Cook mixture slowly until thick enough to round up on a tablespoon (about 2 1/2 hours). Stir frequently. Remove clove of garlic. Pour hot mixture into hot Ball jars, leaving 1/4 inch headspace. Adjust Ball dome lids and Ball bands. Process half pints 45 minutes in water bath canner. Yields about 9 half pints.













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