Canning Crushed Tomatoes
Canning crushed tomatoes is a great way to have tomatoes on hand when you need to make pasta sauce, chili & more. Speed up cooking meals.
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.