Crushed Tomatoes

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
  3. CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.
  4. ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
  5. PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.Place jar in boiling water canner. Repeat until all jars are filled.
  6. PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Crushed Tomatoes | Canning Tomatoes - Ball® Fresh Preserving is rated 4.7 out of 5 by 23.
Rated 4 out of 5 by from Hot + cold = broken When adding the lemon juice put it on top of the hot tomatoes. I tried putting it in the bottom of a hot jar and the bottom dropped off! (Don't remember if it was a Ball or not. We have all kinds.) I tried heating the jars in the oven and that worked great.
Date published: 2017-11-21
Rated 4 out of 5 by from Caution about those added ingredients While I love the flavor that added onions, peppers, etc., all provide, be VERY careful about using these when you are canning tomatoes. These throw off the necessary acid balance, a lot, and should never be used if doing only boiling water canning instead of a pressure canner. Follow these instructions only for tomatoes and do an online search for recipes and directions for canning with the added veggies. One other thought: My mom always heated water into a metal cake pan (7 X 11 or 9 X 13 depending on your stove space) on a back burner. She then put the jar lids and upside down jars to keep them hot and ready for the tomatoes.
Date published: 2017-09-06
Rated 5 out of 5 by from Great method for beginning canners I've always portioned & frozen my tomatoes. I've been curious about canning and decided to give it a go. Very straightforward instructions and the lids all pinged! Looking forward to making some chili on a chilly November day using tomatoes home grown in August. :)
Date published: 2017-08-27
Rated 5 out of 5 by from For Frank - your jars will be hot if you wash them in your dishwasher and leave the door closed, removing one at a time to fill with the hot liquid. You can also set clean jars into your preheated oven @ 200 degrees until warm and remove one at a time. Remember to use a mitt or towel to remove as they will be quite warm! Don't give up!
Date published: 2017-08-16
Rated 5 out of 5 by from Good step by step instructions, I had 18 lb. tomatoes and got 5 Qts, and 1 Pt.
Date published: 2017-08-09
Rated 5 out of 5 by from Quick and Easy for most of us Simple instructions for those not named Frank. Quick and easy, thanks,
Date published: 2017-08-06
Rated 5 out of 5 by from packing hot tomatoes into hot jars 1. You will need to use a funnel to get hot tomatoes into jars. 2. You will need a jar lifter to get jars out of hot water. 3. You will use a towel around the jar to hold while tightening the lid. 4. Sometimes instructions will assume you have common sense so it doesn't include some information
Date published: 2017-07-30
Rated 5 out of 5 by from Easy and Straight Forward Re: some earlier post / The laws of physics define placing hot tomatoes and juices into hot jars and placing into a hot water bath. Else, cold jars could crack and burst if placed into hot water. A special thank you to Linda for mentioning adding basil leaves.
Date published: 2017-07-28
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