How to Can Crushed Tomatoes (Easy Water Bath Canning Recipe)
Why Can Crushed Tomatoes
Canning crushed tomatoes is one of the simplest ways to preserve your summer harvest. This water bath method ensures safe storage and rich flavor for soups, chili, pasta sauce, and more. Learn the best tomato varieties, step‑by‑step instructions, troubleshooting tips, and creative ways to use your jars all year long.
Crushed tomatoes are versatile. They offer more texture than tomato sauce but break down easier than diced tomatoes. Homemade versions deliver better flavor, no metallic aftertaste, and control over acidity.
Best Tomatoes for Canning
Choose meaty, low‑water varieties for thicker results:
- Arkansas Traveler
- Beefsteak/Beefeater
- Roma
- San Marzano
Check plant tags to confirm suitability for canning.
Selecting Jar Sizes
- Quarts: Best for family meals and larger recipes.
- Pints: Ideal for smaller portions.
Wide mouth jars make it easier to remove chunky pieces.
Acid Requirement
Modern tomato varieties are not acidic enough for safe water bath canning. Always add:
- 2 tablespoons bottled lemon juice per quart, or
- ½ teaspoon citric acid per quart
For pints: 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid.
Optional: Add salt for flavor (½ teaspoon in pints, 1 teaspoon in quarts).
Do You Need Lemon Juice?
Yes. Even though tomatoes feel acidic, modern varieties aren’t acidic enough for safe water bath canning. You must add bottled lemon juice or citric acid to every jar.
Use one of the following:
- 2 tablespoons bottled lemon juice per quart
- ½ teaspoon citric acid per quart
This ensures the tomatoes stay shelf‑stable.
Step‑by‑Step Instructions
Blanching Tomatoes
- Bring tomatoes to a boil, then remove from heat.
- Sterilize lids by boiling until water reaches a rolling boil.
- Blanch tomatoes in boiling water, then transfer to a bowl to cool.
- Remove stems and skins.
- Cut into halves or quarters and place in a large pan.
- Mash with a potato masher while stirring.
Canning Process
- Add lemon juice or citric acid to jars.
- Fill jars with hot tomatoes, leaving 1 inch headspace.
- Wipe rims clean.
- Place lids and bands, tightening lightly.
- Submerge jars in boiling water (1 inch above lids).
- Process: 35 minutes for pints, 45 minutes for quarts.
- Let jars rest in canner for 5 minutes before removing.
- Cool slowly on counter, wrapped in a towel.
- Label with date and contents.
Troubleshooting
Failed Seals: Check for food on rims, damaged lids, or improper ring tightness. Reprocess within 24 hours or refrigerate.
Floating Tomatoes: Normal separation. Shake before use.
Jar Siphoning: Caused by rapid cooling. Allow jars to rest5 minutes before removing from canner.
Ways to Use Canned Crushed Tomatoes
Your jars are pantry gold. Try them in:
- Rustic tomato soup
- Chili or goulash
- Spaghetti sauce
- Swiss steak
- Stews and casseroles
- Homemade pizza sauce
One cup of canned crushed tomatoes equals about two medium fresh tomatoes.
Canning Crushed Tomatoes (Easy Water Bath Method)
Equipment
Ingredients
- lemon juice or citric acid
- washed tomatoes
Instructions
Blanching Tomatoes
- Boil the lids to sterilize (until the water boils).
- Blanch the tomatoes using the strainer pot and place in a bowl or another pot (allow to cool, these can be hot!)
- Remove the stem and skin from the tomatoes.
- Cut into half or quarters and place into a 5 quart pan.
- Stir occasionally and mash with the potato masher.
- Once the tomatoes come to a boil, remove from heat.
Canning Tomatoes
- In in quart add 1/2 teaspoon citric acid or 2 Tablespoons lemon juice into each jar. If using pints, put in 1/4 teaspoon citric acid or 1 Tablespoon lemon juice into each jar.
- Fill the jars with the tomatoes, leaving a 1 inch head space.optional: You can add 1/2 teaspoon salt in pints or 1 teaspoon salt in quarts.
- Clean the top of the jars with a clean towel or wet cloth.
- Place the seal and band on the jar and tighten slightly.
- Place the jars in the canner with hot water and cover. (water should be 1" over top of jars)
- Allow the water to boil and keep in water bath for 35 minutes for pints and 45 minutes for quarts.
- Remove the jars and place on the counter to cool.
- Place a towel around the jars to allow them to slowly cool.
- Once cooled, write the date and what is in the jar on the lid with a sharpie marker.
Video
Notes
How Long Do Canned Crushed Tomatoes Last?
12–18 months for best quality.
