I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I have only been able to find recipes and research for water bath canning of tomato paste. I've found pressure canning recipes for tomato puree and whole tomatoes, but not paste.
Does anyone know of a recipe or research for pressure canning tomato paste? What are some of the factors to consider? Does the reduced water content of paste affect necessary processing time or temperature?