Crushed Tomato Canning
Learn how to can crushed tomatoes to preserve their fresh flavor all year round with this simple recipe.
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).
Notes
Store sealed jars in a cool, dark place. 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. Consider adding herbs and spices like basil, oregano, or garlic for extra flavor.