Crushed Tomato Canning Recipe
Canning crushed tomatoes is a great way to preserve the fresh taste of summer. This easy recipe allows you to enjoy the flavor of ripe tomatoes all year round. You’ll have delicious crushed tomatoes on hand for soups, sauces, and stews whenever you need them.
Why Make This Recipe
Making your own crushed tomatoes is rewarding and cost-effective. You can control the ingredients and avoid any preservatives found in store-bought versions. Plus, there is nothing quite like the taste of home-canned tomatoes. Just imagine opening a jar of vibrant, flavorful crushed tomatoes in the middle of winter!
How to Make Crushed Tomato Canning Recipe
Ingredients :
- 18 pounds of whole tomatoes
- 12 tablespoons of bottled lemon juice
- 12 teaspoons of salt (2 teaspoons for each quart jar)
Directions :
- Wash the tomatoes and blanch them by dipping them in boiling water for 60 seconds.
- Immediately transfer them to ice water to cool.
- Remove the skins, trim away any green areas, and cut out the cores.
- Cut the tomatoes into chunks.
- Place the skinless and cut tomatoes into a large stainless steel pot.
- Heat over medium-high heat and use a potato masher to crush the tomatoes.
- Stir frequently to prevent scorching and gently boil the tomatoes for 5 minutes.
- Add 2 tablespoons of bottled lemon juice to each quart jar or 1/2 teaspoon citric acid to each quart jar (or 1/4 teaspoon citric acid to each pint jar).
- Fill the quart jars with the hot crushed tomatoes, leaving a 1/2-inch headspace from the top.
- Remove air pockets by pressing down on the tomatoes.
- Wipe the jar rims with a clean cloth and vinegar to remove any residue.
- Place lids on the jars and adjust them until they’re finger-tight. Do not overtighten.
- Fill a water bath canner with water.
- Add jars to the canner, add water to cover jars by at least 1 inch, and bring to a boil.
- Process the filled jars in a boiling water-bath canner for 45 minutes. Ensure the water level covers the jars by an inch throughout the canning process; add water if needed.
- Carefully remove the jars from the canner and allow them to cool before moving or removing bands.
- Make sure the lids seal properly (they should not pop when pressed).
- Store the sealed jars in your pantry or another cool, dark place.
How to Serve Crushed Tomato Canning Recipe
You can use your homemade crushed tomatoes in many ways! They are perfect for making pasta sauces, chili, or soups. Simply open a jar and add it to your favorite recipe for a burst of flavor.
How to Store Crushed Tomato Canning Recipe
Once sealed, your jars of crushed tomatoes can be stored in a cool, dark place like a pantry. Make sure to keep them away from direct sunlight. Sealed jars can last for up to a year.
Tips to Make Crushed Tomato Canning Recipe
- Choose ripe tomatoes for the best flavor.
- Be sure to follow proper canning guidelines to ensure food safety.
- You can use fresh herbs and spices to enhance the flavor of your crushed tomatoes if desired.
Variation
If you want a spicier version, consider adding diced jalapeños or red pepper flakes to the crushed tomatoes during cooking. This will give your canned tomatoes a little kick!
FAQs
1. Can I use any type of tomato for canning?
Yes, you can use any variety, but Roma tomatoes are ideal because they have fewer seeds and thicker flesh.
2. Do I really need to add lemon juice?
Yes, adding lemon juice helps to ensure proper acidity for safe canning.
3. How can I tell if my jars sealed properly?
The center of the lid should be depressed and not pop up when pressed. If it pops, the jar didn’t seal correctly, and it should be refrigerated and used soon.
Enjoy your delicious homemade crushed tomatoes!
Crushed Tomato Canning
Ingredients
Main Ingredients
- 18 pounds whole tomatoes Choose ripe tomatoes for the best flavor.
- 12 tablespoons bottled lemon juice Helps ensure proper acidity for safe canning.
- 12 teaspoons salt 2 teaspoons for each quart jar.
Instructions
Preparation
- Wash the tomatoes and blanch them by dipping them in boiling water for 60 seconds.
- Immediately transfer them to ice water to cool.
- Remove the skins, trim away any green areas, and cut out the cores.
- Cut the tomatoes into chunks.
Cooking
- Place the skinless and cut tomatoes into a large stainless steel pot.
- Heat over medium-high heat and use a potato masher to crush the tomatoes.
- Stir frequently to prevent scorching and gently boil the tomatoes for 5 minutes.
- Add 2 tablespoons of bottled lemon juice to each quart jar or 1/2 teaspoon citric acid to each quart jar (or 1/4 teaspoon citric acid to each pint jar).
- Fill the quart jars with the hot crushed tomatoes, leaving a 1/2-inch headspace from the top.
- Remove air pockets by pressing down on the tomatoes.
- Wipe the jar rims with a clean cloth and vinegar to remove any residue.
- Place lids on the jars and adjust them until they're finger-tight. Do not overtighten.
- Fill a water bath canner with water.
- Add jars to the canner, add water to cover jars by at least 1 inch, and bring to a boil.
- Process the filled jars in a boiling water-bath canner for 45 minutes.
- Carefully remove the jars from the canner and allow them to cool before moving or removing bands.
- Make sure the lids seal properly (they should not pop when pressed).
Storage
- Store the sealed jars in your pantry or another cool, dark place.
