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TOMATOES – CRUSHED (with no added liquid)
Canned Crushed Tomatoes
Yield: Approximately 2 ¾ pounds of tomatoes per quart
Ingredients
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Fresh, ripe tomatoes (washed, stemmed, blemishes removed)
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Bottled lemon juice or citric acid (for acidification, see below)
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1 teaspoon salt per quart (optional)
Acidification (Required for Safety)
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Per Quart Jar: Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
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Per Pint Jar: Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid
Preparation
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Loosen Skins: Dip tomatoes in boiling water 30–60 seconds until skins split. Transfer to cold water. Slip skins off and remove cores.
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Trim & Quarter: Cut out bruises or discoloration, then quarter tomatoes.
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Cook Initial Batch: Place 1/6 of the quarters in a large pot. Heat quickly, crushing with a spoon or mallet to release juice. Stir to prevent scorching.
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Add Remaining Tomatoes: Gradually add the rest of the quarters. Do not crush; they will soften with heat and stirring.
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Simmer: Bring all tomatoes to a boil and cook gently for 5 minutes.
Packing
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Add bottled lemon juice or citric acid directly to jars (see Acidification above).
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Add 1 teaspoon salt per quart jar, if desired.
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Fill hot jars with crushed tomatoes, leaving ½-inch headspace.
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Wipe rims, adjust lids, and prepare for processing.
Finishing
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Process jars in a boiling-water canner or pressure canner following USDA-recommended times for crushed tomatoes.
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Adjust times for jar size and altitude.
⚠️ Safety Note: Acidification is essential for safe home canning of tomatoes. Always use bottled lemon juice or citric acid in the specified amounts.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints or Quarts |
20 min |
5 lb |
10 lb |
|
Hot |
Pints or Quarts |
15 min |
10 lb |
15 lb |
|
Hot |
Pints or Quarts |
10 min |
15 lb |
Not recommended |
