Canning crushed tomatoes is a fantastic way to preserve the vibrant flavor of fresh tomatoes and enjoy them year-round. This method locks in the rich, natural taste and texture, making it perfect for sauces, soups, and stews. With proper preparation and processing, home-canned crushed tomatoes are safe, delicious, and versatile.
Ingredients
- 20 pounds ripe tomatoes (Roma or other meaty varieties recommended)
- 1/2 cup bottled lemon juice (for acidity and safety)
- Salt, optional (1 tablespoon per quart jar for flavor)
- Water, as needed for blanching and processing
Instructions
- Prepare your canning equipment: Sterilize canning jars, lids, and rings by boiling them in water or running them through a dishwasher cycle. Set up your water bath canner or pressure canner according to manufacturer instructions.
- Wash and blanch the tomatoes: Rinse tomatoes thoroughly. Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato. Working in batches, immerse tomatoes in boiling water for 30-60 seconds until skins loosen. Immediately transfer to an ice water bath to cool.
- Peel and crush the tomatoes: Peel off skins starting at the scored end. Remove cores and any blemishes. Using a food mill, blender, or by hand, crush the tomatoes to your desired consistency—some prefer finely crushed, others chunkier.
- Heat the crushed tomatoes: Pour crushed tomatoes into a large pot and bring to a simmer. Add salt if desired. Simmer gently for 5-10 minutes to reduce excess liquid and improve flavor. Stir frequently to prevent scorching.
- Add lemon juice to jars: To each sterilized jar, add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart to ensure safe acidity.
- Fill jars with crushed tomatoes: Ladle hot crushed tomatoes into jars, leaving 1/2 inch headspace. Remove air bubbles by running a non-metallic spatula around the inside edges. Wipe jar rims clean with a damp cloth.
- Seal jars: Place lids on jars and screw on rings until fingertip-tight. Do not overtighten, as air must escape during processing.
- Process jars in a pressure canner: Because tomatoes are borderline acidic, USDA recommends pressure canning to ensure safety. Process pint jars at 10 pounds pressure for 35 minutes, quart jars for 40 minutes (adjust for altitude).
- Cool and store: After processing, turn off heat and let pressure return to zero naturally. Remove jars carefully and place on a towel to cool undisturbed 12-24 hours. Check seals by pressing the center of lids; if sealed, lids won’t flex.
- Label and store: Label jars with date and store in a cool, dark place. Use within 12-18 months for best quality.
Tips
- Choosing tomatoes: Roma or plum tomatoes are ideal due to their dense flesh and lower water content, yielding thicker crushed tomatoes.
- Lemon juice vs. citric acid: Bottled lemon juice is preferred for consistent acidity, but citric acid (1/4 teaspoon per pint, 1/2 teaspoon per quart) can be used as an alternative.
- Don’t skip pressure canning: While water bath canning is common for high-acid foods, tomatoes require pressure canning or added acid to ensure safety against botulism.
- Preventing separation: Stir crushed tomatoes well before filling jars. A brief simmer helps reduce liquid and prevents watery separation after canning.
Serving Suggestions
Home-canned crushed tomatoes are a versatile pantry staple. Use them as a base for homemade pasta sauces, chili, or soups. They can be simmered with garlic, herbs, and spices for a quick marinara or added to casseroles and stews to boost flavor. For a simple meal, combine canned crushed tomatoes with sautéed onions and fresh basil over grilled chicken or roasted vegetables.
Variations
You can customize your canned crushed tomatoes by adding ingredients before canning. For example, include minced garlic or chopped onions for extra flavor, but be aware these additions may affect acidity and require careful processing. Alternatively, blend in fresh herbs like basil or oregano just before using the tomatoes to keep flavors bright. For a spicier version, add red pepper flakes or chopped jalapeños during cooking. Remember to follow safe canning guidelines if adding low-acid ingredients.
Storage and Reheating
Store sealed jars in a cool, dark, and dry location such as a pantry or cellar. Properly canned crushed tomatoes remain safe for 12 to 18 months, though flavor and color are best within the first year. Once opened, refrigerate leftovers in a sealed container and use within 5-7 days. To reheat, warm gently on the stovetop or microwave until hot, stirring occasionally. Avoid boiling after opening to preserve flavor and texture.
Frequently Asked Questions
Can I use fresh lemon juice instead of bottled lemon juice for canning?
It’s best to use commercially bottled lemon juice because it has a consistent acidity level necessary for safe canning. Freshly squeezed lemon juice can vary in acidity and may not provide adequate preservation, increasing the risk of spoilage.
Is it necessary to peel tomatoes before crushing and canning?
Yes, peeling tomatoes improves the texture and reduces bitterness. Tomato skins can become tough and unpleasant in cooked dishes. Blanching tomatoes makes peeling easier and helps maintain quality in the final product.
Can I use a water bath canner for crushed tomatoes?
Tomatoes are borderline acidic, so the USDA recommends pressure canning or adding acid (like bottled lemon juice) and processing in a boiling water bath. However, for safety, pressure canning is preferred to eliminate potential bacteria, especially when processing large quantities or adding other ingredients.
How do I know if my jars sealed properly?
After cooling, press the center of each lid. If it doesn’t pop back, the jar is sealed. You can also lift the jar by the lid (without the ring) to test the vacuum seal. Any jars that didn’t seal should be refrigerated and used promptly.
Can I add salt to my crushed tomatoes when canning?
Yes, salt is optional and used for flavor only. It does not affect safety or preservation. Typically, 1 teaspoon salt per quart jar is a common amount, but adjust to your taste preference.
What is the difference between crushed and pureed tomatoes for canning?
Crushed tomatoes have a coarser texture with small pieces of tomato flesh and skin, while pureed tomatoes are smooth, often made by blending thoroughly. Crushed tomatoes are great for rustic sauces and stews, whereas pureed tomatoes work well for smooth soups and sauces.
Can I freeze crushed tomatoes instead of canning?
Yes, freezing is a convenient alternative that preserves flavor without the need for specialized equipment. However, frozen tomatoes are best used within 6 months and require freezer space, whereas canned tomatoes have a longer shelf life and are shelf-stable.
How do altitude adjustments affect processing times?
At altitudes above 1,000 feet, processing pressure or time must be increased to compensate for lower boiling temperatures. Follow your pressure canner manufacturer’s guidelines and USDA recommendations to ensure safety.
Can I reuse canning jars and lids?
Reuse glass canning jars if they are free from chips or cracks, but always use new lids for each canning session. Lids have sealing compounds that degrade after one use, risking poor seals and spoilage.
By following these detailed steps and tips, you can confidently preserve your summer tomato harvest with delicious, safe canned crushed tomatoes to enjoy all year long.
Related
- Common Grey Bugs You May Encounter Under Your Car
- Common Grey Bugs You May Encounter Quiz Questions Explained
- Common Grey Bugs You May Encounter on Your Computer