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 34.
Rated 5 out of 5 by from Makes an Awesome Marinara Sauce! Yesterday I modified this recipe to make a Zesty Marinara Sauce: 12 pounds of skinned and coarsely chopped Roma tomatoes, and chopped garlic, green onion, garden basil, and jalapeno pepper. Added salt and citric acid to jars. Made 5 quarts exactly, turned out beautifully, processed in my Ball FreshTech Electric Water Bath Canner. Jars all sealed within 15 minutes. So easy, can't wait to try it!
Date published: 2018-10-30
Rated 5 out of 5 by from Simply Done! Love this recipe. I had not canned in awhile and this recipe is identical to the way I learned to can crushed tomatoes. Thanks for the refresher course!
Date published: 2018-09-20
Rated 3 out of 5 by from English translation please I really wanted to do this recipe but the quarts and cups proved too much for me. So old-fashioned. It would be great if someone could translate to a single accurate measure eg metric
Date published: 2018-09-18
Rated 5 out of 5 by from Just what I was looking for !! Had the last batch of roma tomatoes and already had a cabinet full of sauce made 4 different ways (arrabiata, refined, chunky, with extra garlic) and just wanted to pack the last batch with least amount of effort. PERFECT! By the way the comments on here are absolutely hysterical! Some are funnier than late night comedy!
Date published: 2018-08-31
Rated 5 out of 5 by from Shelf life First, I didn't mean to report nanamom, was trying to answer her question about shelf life. I know no one would recommend this but my mom's canned tomatoes have still been good as long as 10 years later. They start to darken when they are going bad, from the top down. I have spooned off the dark part & the rest was still good. People do say I'll probably die of self poisoning.
Date published: 2018-08-19
Rated 5 out of 5 by from Space saving technique I don't have a lot of storage room, so I cook my tomatoes until there is very little juice, then use a stick blender to crush them down to very thick sauce...I can in pints instead of quarts and add water when I use them in recipes...
Date published: 2018-07-30
Rated 5 out of 5 by from GRATE THOSE TOMATOES TO REVIEW AWATTS: peel those tomatoes by cutting them in half and grating them on the largest side of a box grater....tomatoes fall in and skin stays on the outside....saves hours!
Date published: 2018-07-23
Rated 5 out of 5 by from Hot Jars I learned from my Mom years ago to put a couple inches of water in the jars and heat them in the microwave just before filling them with tomatoes. Works great!
Date published: 2018-06-24
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