Crushed Tomato Canning Recipe

Canning is a fantastic way to preserve the harvest from your garden, and one of the most versatile ingredients you can prepare is crushed tomatoes. They can be used in sauces, soups, stews, and so much more. This crushed tomato canning recipe will guide you through the process, ensuring that you have jars of delicious tomatoes ready for use in your favorite dishes all year round.

What You’ll Need

Before we get started, make sure you have the following ingredients and supplies on hand:

Ingredients:

• Fresh Ripe Tomatoes: Approximately 20-25 pounds (varieties like Roma or San Marzano are ideal)
• Lemon Juice or Citric Acid: For acidification (essential for safe canning)
• Salt: Optional, for flavor (non-iodized salt recommended)

Equipment:

• Canning jars (pint or quart size)
• Lids and bands
• Large pot for boiling water
• Jar lifter and funnel
• Large bowl for preparing tomatoes
• Knife and cutting board
• Food Mill or Blender (optional, for a smoother texture)
• Water bath canner or large stockpot with a rack

Step-by-Step Instructions

Step 1: Prepare the Jars

1. Begin by sterilizing your canning jars and lids. Submerge them in boiling water for 10 minutes to ensure they are free of any bacteria. Keep them warm until ready to use.

Step 2: Choose and Prepare Tomatoes

1. Select ripe, firm tomatoes without blemishes. Wash them thoroughly under cool running water.
2. Remove the stems and cut an "X" in the bottom of each tomato. This will make it easier to peel.

Step 3: Blanch and Peel

1. Bring a large pot of water to a boil. Carefully drop the prepared tomatoes into the boiling water in batches for about 30-60 seconds, or until the skins start to loosen.
2. Immediately transfer the tomatoes to an ice bath (a bowl of ice water) to stop the cooking process.
3. Once cooled, peel the skins off with your fingers. The skins should come off easily.

Step 4: Crush the Tomatoes

1. After peeling, core the tomatoes and remove any hard bits.
2. Crush the tomatoes by either hand or using a food mill or blender for a smoother consistency.

Step 5: Acidify Your Jars

1. To ensure safety during the canning process, you’ll need to acidify your jars. Add 2 tablespoons of bottled lemon juice (or ½ teaspoon of citric acid) to each pint jar, or 4 tablespoons of lemon juice (or 1 teaspoon of citric acid) for quart jars.
2. If desired, add a teaspoon of salt to each jar for flavor.

Step 6: Fill the Jars

1. Using a funnel, fill each jar with the crushed tomatoes. Leave about ½ inch of headspace at the top of each jar.
2. Remove any air bubbles by running a knife around the inside edge of the jar. Wipe the rims with a clean cloth to ensure a good seal.

Step 7: Seal the Jars

1. Place the sterilized lids on top of the jars and screw on the metal bands just until they’re fingertip-tight—do not over-tighten.

Step 8: Process the Jars

1. Place the filled jars into the canner filled with boiling water. Ensure the jars are completely submerged and process for 35 minutes for pints and 45 minutes for quarts.
2. Start timing once the water returns to a boil.

Step 9: Cool and Store

1. After processing, carefully remove the jars using a jar lifter and place them on a clean kitchen towel or cooling rack.
2. Allow the jars to cool completely (about 12-24 hours). Ensure that the lids have sealed properly; you should hear a popping sound as they cool.

Storage

Once cooled, label the jars with the date and store them in a cool, dark, and dry place. Properly canned crushed tomatoes can last for up to a year, providing you with the taste of summer even in the dead of winter!

Conclusion

Canning crushed tomatoes at home is not only a rewarding experience but also a great way to savor and store the flavors of your garden harvest. With just a few simple steps, you can transform fresh tomatoes into jars of deliciousness ready for your culinary adventures. So gather your ingredients, roll up your sleeves, and start canning today!