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In my experience, it is almost impossible to boil down pureed tomatoes to a consistency that can accurately be referred to as "paste", and yet, that is what the published canning experts tell us to do. Here is a much better alternative: Peel tomatoes and puree them until smooth. For every 4 cups of ...
I have 6 jars of green tomato salsa in the canner. I've never preserved green tomatoes before. Usually, at the end of the season, I cut down all the remaining clusters of tomatoes, leaving as much vine attached as possible, and spread them in a single layer between newspapers in the cold cellar. ...
I canned five pints of salsa today. The tomatoes were a mix of Amish Paste, Roma and Hungarian Heart. With night temps back up into the "teens" all this week, the rest of the fruit will have a reasonable chance to mature. I may be in full canning production by Saturday.
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