Crushed Tomato Canning Recipe
Canning crushed tomatoes is a great way to preserve the rich flavors of fresh tomatoes. This simple process allows you to enjoy the taste of summer tomatoes all year round. With just a few ingredients, you can create a delicious product that can be used in countless recipes.
Why Make This Recipe
Making your own crushed tomatoes is not only cost-effective, but it also gives you complete control over the ingredients. You can avoid additives and preservatives found in store-bought options. Plus, there’s something satisfying about seeing a shelf filled with your homemade jars!
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 the tomatoes 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 of 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 at 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.
- 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, adding 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 crushed tomatoes in pasta sauces, soups, stews, or any dish that calls for tomatoes. They add a vibrant flavor and a homemade touch.
How to Store Crushed Tomato Canning Recipe
Store the sealed jars in a cool, dark place like your pantry. They will last for up to a year if stored properly. Once opened, keep any leftovers in the refrigerator and use them within a week.
Tips to Make Crushed Tomato Canning Recipe
- Choose ripe, firm tomatoes for the best flavor.
- Make sure to sanitize your jars and lids before use to ensure a good seal.
- Label your jars with the date so you can keep track of freshness.
Variation
You can add herbs and spices like basil, oregano, or garlic to your crushed tomatoes before canning to give them extra flavor.
FAQs
1. Can I use any type of tomatoes for this recipe?
Yes, you can use any variety of tomatoes; however, Roma tomatoes are often preferred for canning due to their lower moisture content.
2. How do I know if my jars are sealed properly?
After cooling, press down the center of the lid. If it doesn’t pop back, the jar is sealed. If it does pop back, refrigerate the jar and use the contents soon.
3. Is it safe to can tomatoes without adding acid?
No, it’s important to add acid, such as lemon juice or citric acid, to help prevent bacteria growth and ensure safety during storage.
Crushed Tomato Canning
Ingredients
Main Ingredients
- 18 pounds whole tomatoes Choose ripe, firm tomatoes for best flavor.
- 12 tablespoons bottled lemon juice Helps to acidify the tomatoes for safe canning.
- 12 teaspoons salt Use 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 the tomatoes 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.
Canning
- Add 2 tablespoons of bottled lemon juice to each quart jar or 1/2 teaspoon of 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 at 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; 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, ensuring the water level covers the jars by an inch throughout.
- 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).
