Crockpot Tomato Paste

What you’ll need:

24 lbs of tomatoes, the bigger the better!

Lemon Juice

2 Crockpots, if you only have 1 then just do it in batches.

Instructions:

Slice tomatoes into quarters, and add to a large pot in batches, heat them up just a little. This will help loosen the juices and make the peels separate easier in the next step.

Then run them thru a food mill or strainer like this one into a large bowl: https://a.co/d/5rmcE5h. This will separate the peels and seeds from the juicy pulp.

Pour the pulp into your crockpots. Turn them up to high and cook covered for 2 hours.

Then use wooden spoons to vent the crockpots to where they are cracked and can allow evaporation to happen so the pulp will begin reducing.

Leave like this for 12 hours, you can stir it occasionally and you are watching for it to thicken up into a paste with a deep red color. You can combine into 1 crockpot if you want to halfway thru.

Once it reduces enough to be split with a spoon without running back to the middle, then its ready to can!

Before you fill your jars, add in a quarter teaspoon of lemon juice to each 4 oz jar.

Water bath your jars for 35 minutes depending on your elevation, this yielded me 8 4 oz jars.