Crushed Tomatoes Canned Recipes

CRUSHED TOMATOES (CANNING)

Steps:

• Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
• Remove the core and peel the skins.
• Cut into quarters.
• Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
• Gradually add the remaining quartered tomatoes, stirring constantly.
• After all the tomatoes are added, boil gently for 5 minutes.
• Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
• Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
• Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
• Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.

CRUSHED TOMATOES CANNED

Steps:

• Optional squeezing out the seeds and extra water before processing will produce thicker crushed tomatoes.
• Pulse 1 pound tomatoes at a time adding each to a large pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining crushed tomatoes while stirring continually. Continue until all tomatoes are added. Then boil gently 5-10 minutes.
• (When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. Helping adjust it`s pH value to 4.6 or lower by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.).
• Add lemon juice or citric acid to canning jars along with optional 1/2 teaspoon salt and optional sugar to taste, (if tomatoes are not to your sweetness) to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
• Process in Boiling Water Bath Canner for.
• Pints 35 minutes
• Quarts 45 minutes covered with water by 1-2 inches.
• For the Boiling Water Bath method, process an additional minute for each 1000 feet in elevation. (i.e.) 5000 feet=5 additional minutes of processing time.
• Check seals after 12-24 hours. Any unsealed jars should be refrigerated and used within 2 weeks. Sealed jars can be stored on the pantry shelf for up to one year.

CRUSHED TOMATOES (CANNING RECIPE)

Steps:

• Peel the tomatoes and cut them into quarters.
• Heat a large pan over medium heat and add the tomatoes, crushing lightly with a potato masher, leaving a few chunks. Add the salt, sugar and basil and bring to a simmer. Skim any foam.
• Cook for 15 minutes over high heat, stirring often to keep it from sticking, until the tomatoes have thickened to your liking.
• Add 1 tablespoon fresh lemon juice to each pint jar. Ladle the hot crushed tomatoes into the warm sterilized jars up to 1/4 inch from the top of the jar. Top with sterilized lids and gently screw on a banded top.
• Lower into a boiling water batch and process pints 35 minutes or 40 minutes for quarts. (If you live at 1,000 or more feet above sea level, add 5 minutes to the processing time.).