Storing your own tomato paste

Help out with advice, experienced hostesses.
The first time I cook tomato paste from live tomatoes, I cut 5 kg into pieces, after removing the butts, I boiled it about half.
At first I wanted to rub it through a coarse sieve, now I decided only to punch it with a blender in mashed potatoes along with seeds and skins (there's nothing good to throw around :-)) and put them in small sterile jars with screw lids. Of the spices, I will add only salt, as in the purchased tomato paste, especially since the tomatoes were sweet and my paste is not sour at all.
All this will have to be stored at room temperature, and I have a question - will they survive, won't they fly? And by the way, how does this happen with cans with screw caps?
For a guarantee, I'm going to sterilize the additionally already swirled cans in boiling water, and here also another question arises, should the lids be tightened as far as they will go, or should they just make money first, and tighten them up later?

nothing good to throw away

without them it is tastier and generally more beautiful, pasta f.
It will stand well in room conditions if it is poured into dry clean cans, closed with dry clean lids and immediately covered under a "fur coat" for several hours for additional heating.

[Galina]

Galina, will stand, tomatoes themselves are preservatives. I don't have lecho in the fridge without vinegar and oil, but there are also peppers, and sometimes also zucchini and carrots

[Irsha]

without them it is tastier and generally more beautiful, pasta f.

I'm not checkers, I have to go. :-)
Irsha, Mandraik Ludmila, thanks, encouraged!

For a guarantee, I'm going to sterilize the additionally already swirled cans in boiling water, and here also another question arises, should the lids be tightened as far as they will go, or should they just make money first, and tighten them up later?

I am doing this:

Natural Italian passata tomato puree tomato pulp (for every day and preservation) (Admin)

Banks are still intact

And to help the topic My "cannery" - making life easier when canning at home

[Admin]

Admin, Tatiana, thanks for your help.
In your topic I found the answer to my question, but since I asked it in this topic, I will copy it here.

For a guarantee, I'm going to sterilize the additionally already swirled cans in boiling water, and here also another question arises, should the lids be tightened as far as they will go, or should they just make money first, and tighten them up later?

cover the jars with lids before sterilization - just cover them! But don't twist!
You need to twist them when they are already on the table, after sterilization - we take them out of the structure, put them on the table, and then tighten them tightly.
And put the cans on the lid until they cool completely!

I pierced the cooled mass with a blender, it turned out to be a completely homogeneous and smooth paste. Now I'll boil it a little more with salt and in jars.

But, I draw your attention to the fact that if the preservation product was previously stewed for a long time, or was processed in a pan on fire, then there is no point in sterilizing it either, it is already hot and boiled. This can lead to the digestion of canned food, their softening, which will dramatically affect the taste.

As an example, there are two options for conservation:

Eggplant caviar (for every day and preservation for the winter) (Admin)

Canned vegetable salad (without oil and without sautéing onions) (Admin)

But, I draw your attention to the fact that if the preservation product was previously stewed for a long time, or was processed in a pan on fire, then there is no point in sterilizing it either, it is already hot and boiled.This can lead to the digestion of canned food, their softening, which will dramatically affect the taste.

Overheating does not spoil tomato paste, since its main value is lycopene - after prolonged heat treatment it is only better absorbed (if the nutritionists don’t lie :-)), but I listened and did not become zealous, spread the hot paste in sterile jars and wrapped it in pillows. So if now something goes wrong, I will know who to blame. :-)
I got 1.5 liters of very tasty tomato paste, put it in the same jars in which I used to buy the finished one. And if you don't even compare taste and naturalness, then the difference in price between homemade pasta and store-bought pasta is at least three times. I did not include my labor and the cost of gas / electricity in the calculation. :-)

[Crown]

Crown, lycopene may not care, but the taste-smell changes to my taste. )
I even pour boiled ground tomatoes and put them in jars, which I don't even sterilize (I just rinse them with boiling "tomato") and it's all worth it. So everything will be preserved for you, do not worry!

Oh, I suddenly became a topic writer. :-)
I cook and lie to my tomato paste and I didn't suddenly run out of all the small jars, only I was going to go to the market and buy them, since there is no shortage now, but I remembered in time that I had large 1.7 and 1.8 l cans. I decided not to produce essences and roll the paste into these jars under the screw caps, and in winter, when the small ones are free, I will open the big ones and rewind them into the small ones. It is clear that this is additional fuss, but it will be in winter, but now what a saving of time and other resources! :-)

I have already cooked a large amount of tomato paste (although this is more a sauce, not a paste because of its liquidish consistency), but then very cheap apples and peppers went and I decided to stock up on ketchup as well.
I take apples and sweet peppers in equal quantities, + a few hot peppers, remove only the cuttings / tails, cut them coarsely and simmer everything together over low heat in a large saucepan for a couple of hours. Then I rub this mass through a sieve, a colander with large holes serves as a sieve. It turns out to be a rather tasty sweetish and spicy puree of a nice red-orange color. Part, boiled with salt, rolled up in its pure form, then I will mix with tomato paste, which is also rolled up in jars, and the second part is immediately mixed and boiled with the finished paste, adding only ground coriander from spices. It turned out to be thicker and with a richer ketchup flavor than the pasta. Maybe it would be more correct to call this sauce adjika, but ketchup is a more familiar name for me. :-)