Thursday, July 2, 2015

Crushed Tomatoes

Crushed Tomatoes (with no added liquid)

Great for soups, stews, and casseroles. I have listed the different types of acids you can use but I prefer using bottled lemon juice. I don't like the taste of citric acid and I don't like adding sugar to my tomatoes, so lemon juice works best for me.

Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

Acid should be added for all processing methods when canning tomatoes.

Recommendation: Use of a pressure canner will result in higher quality and more nutritious canned tomato products. 

You will need: Approximately 
22 pounds for 7 quarts or
14 pounds for 9 pints
Salt:  1 tsp per quart or 1/2 tsp per pint
Bottled Lemon Juice:  2 tbsp per quart or 1 tbsp per pint

Wash and Blanch your tomatoes to prepare for canning.   Click here to see my post on preparing tomatoes for canning.

After peeling, quarter your tomatoes and heat about 1/6 of them quickly in a large stainless steel pot, crushing as you go. 

Continue heating and stir to prevent sticking.  Once they are boiling then gradually add the rest of your quartered tomatoes and continue stirring. 
You do not need to crush the rest of them.  Once all tomatoes are added and boiling, boil them gently for 5 minutes.

Add your lemon juice and salt to your jars and fill jars with hot tomatoes leaving 1/2 inch headspace.

Remove air bubbles and wipe rims of jars with a damp paper towel.

Put on lids and rings and tighten finger tight.
Process according to chart of choice.

Table 1. Recommended process time for Crushed Tomatoes in a boiling-water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 3,000 ft3,001 - 6,000 ftAbove 6,000 ft
HotPints35 min404550

Table 2. Recommended process time for Crushed Tomatoes in a weighted-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes
Style of PackJar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
HotPints or
20 min5 lb10 lb
1015Not Recommended

Table 3. Recommended process time for Crushed Tomatoes in a dial-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
HotPints or
20 min6 lb7 lb8 lb9 lb