Canned Crushed Tomatoes
Processing method: Pressure Canning
Processing time: Process for 45 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Citric Acid
- Canning Salt (optional)
- Water Bath Canner
- Denali Lids & Rings
- Canning Tools
Canning crushed tomatoes is a great way to preserve ripe tomatoes quickly. First thing to do is get the jars hot and ready. Set them upright in the canner, add enough water to fill up the jars. Keep jars hot until you are ready to fill.
Prepare the tomatoes. Wash them off well with water. Blanch the tomatoes before peeling and trim off any bruised parts. Peeling will help get rid of the bacterial load on the tomatoes.
Take about 6 of your peeled tomatoes and cut them in quarters. Add them to a large stock pot over medium-high heat, wait till they soften and crush with a potato masher, this will release the juice.
Stir the pot frequently and keep adding tomatoes and repeating the process. There's no need to crush the additional tomatoes, they will soften with the heating and stirring. When all the tomatoes are in, gently boil for 5 minutes, stirring to prevent scorching.
Acidify jars. To each half-liter/ pint jar add either 1 tablespoon bottled lemon juice OR ¼ teaspoon citric acid. To each liter/quart jar add either 2 tablespoons bottled lemon juice OR ½ teaspoon citric acid.
Ladle your hot crushed tomatoes in jars leaving ½ inch of headspace. Remove any excess air bubbles, wipe the rims clean, and get your Denali products to seal the jars.
Process jars in water bath for 35 minutes with pint jars, 45 minutes with quart jars (increase time as needed for altitude). Let the jars cool, test the seals, and store away for 12-18 months!