I'm one of those people who actually do keep a good amount of tomato paste around the house. Why? Because you can use it to make tomato sauce and a lot of other tomato based products with and it takes up a lot less room. Something to consider the next time you want to build up your pantry :).
(adapted from freshpreserving.com/Ball Complete Book of Home Preserving with abridged instructions)
- 5 cups water
- 3 cups tomato paste (about 2 12-oz cans...I ended up using 5 6-oz cans to get three cups)
- 1 cup cider vinegar
- 1/2 cup corn syrup
- 2 Tbsp chili powder
- 1 Tbsp salt
- 1 tsp cayenne pepper
- 1/2 tsp hot pepper sauce (I used sriracha sauce)
1. Prepare canner, jars and lids in a safe and approved manner.
2. Combine water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large non-reactive saucepan (I use my 8 quart stock pot for these types of things). Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently while stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes (mine came together in about 20 minutes. I might have gone a bit thin on mine since I got a much higher yield than the recipe said it made, but I stopped at what I considered to be a thin BBQ sauce consistency and what I was happy with for a taco sauce consistency).
3. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. Process in a hot water bath canner for 30 minutes (since I made pints as well as 1/2 pints, I went for 35 minutes just to be safe). Remove lid on canner and let sit five more minutes. Remove jars to a tea towel and let sit for 24 hours. Check seal (it should not flex up and down when pressed). Store.
This supposedly makes 6 8-ounce jars, which would have been three pints. I got 5 pints out of the recipe. Not unhappy with the results, but I wanted to give people a head's up anyway :).