Crushed Tomatoes
Makes one quart jar of crushed tomatoes. To make more, multiply the tomato quantities by the number of jars desired. This recipe is from our Canning & Pickling booklet, published in August 2008.
In the farmstand: tomatoes
Ingredients
- 2 3/4 lb tomatoes per quart jar
- 2 Tbsp lemon juice (or 1/2 tsp citric acid) per quart jar
- 1 tsp salt (or 1 1/2 tsp Kosher salt) per quart jar
Instructions
This recipe makes 1 quart jar of crushed tomatoes. To make more, multiply the ingredient quantities by the number of jars desired.
- Prepare your canner, jars, and lids. (Click here for step-by-step instructions from Ball®.)
- Mark each tomato’s bottom or top with an “X”. Then, working in small batches, immerse the tomatoes in boiling water for 30 to 60 seconds or until skin starts to curl or loosen. Remove and immediately plunge into an ice bath.
- Slip off the tomato skins. Remove the cores, seeds (as many as possible), and any bruised or discolored portions that become apparent after blanching. Working in batches, quarter enough tomatoes to measure about 2 cups.
- Transfer the tomatoes to a large, stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush the tomatoes to release their juices.
- While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add them to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften during the heating process. Continue until all tomatoes are added, then boil gently for 5 more minutes.
- Before packing each quart jar, add the lemon juice, or citric acid, then salt to the hot jar(s).
- Pack tomatoes into prepared jar(s)—and press the tomatoes until the spaces between them fill with juice—leaving ½ inch of headspace from the top of each jar. Remove any air bubbles and adjust headspace, if necessary, by adding more hot tomatoes.
- Wipe the rim(s) and center the lid(s) on the jar(s). Screw down the band(s) until resistance is met, then increase to fingertip tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 45 minutes.
- Remove canner lid. Wait 5 minutes, then remove jars.
- Cool, label, date and store.