If you have a home garden and decide to grow tomatoes you will most likely have the same problem many of us home gardeners have; too many tomatoes ripening all at the same time. You can toss them in salads, use them for taco toppings, on a pile of nachos, or in a BLT sandwich, but there comes a point where it’s almost impossible to keep up with the bounty coming from the garden. This easy to make crushed tomato recipe is perfect if you are new to canning and doesn’t require any blanching, peeling, or de-seeding. It’s the perfect solution to preserving all those sweet, sun ripened tomatoes without spending hours and hours in the kitchen. You’ll be so glad you have them during the cold winter months when fresh tomatoes are but a distant memory.
This easy to do method doesn’t require any special seasonings or spices; just tomatoes and lemon juice. You can use these crushed tomatoes in all your favorite recipes that call for a can of tomatoes. It’s delicious in all your favorite marinara sauces, pizza sauce, or tomato soups. Not only will you get some lovely summer tomato sweetness in all your favorite recipes but you know exactly what’s in each jar; just vine ripened, fresh, organic tomatoes and some lemon juice. You won’t find any unpronounceable chemical preservatives or additives that you don’t want to feed your family. Gotta love that!
Start by washing the tomatoes under cold running water.
Cut off any spoiled parts and discard.
Working in batches, place tomatoes in the bowl of a food processor and pulse tomatoes until smooth.
Continue processing the remaining tomatoes in batches until all of them have been crushed. Pour the crushed tomatoes into a saucepan.
Bring crushed tomatoes to a boil over medium high heat.
Once tomatoes come to a boil, reduce heat and simmer, for 45 minutes, stirring frequently to prevent burning.
While tomatoes are simmering, bring a large canning pot of water to a boil over high heat.
You can purchase a canning pot, magnetic lid lifter, jar lifter and funnel on line or at most major grocery stores. I call my canning pot “Big Bessie”, I picked it up at my local Walmart.
Once water comes to a rolling boil place glass jars in the pot to sterilize them.
After 10 minutes, remove them from the boiling water and place the jars on a clean dry dish towel.
Place rings and lids in a separate saucepan. Cover with water and heat to a simmer.
Place Ā½ tablespoon lemon juice in the bottom of each sterilized glass jar.
Fill each jar with cooked crushed tomatoes, leaving at least a Ā½ inch head space at the top.Ā
Top each jar with another Ā½ tablespoon of lemon juice.
Using a paper towel, wipe the rim of each jar to remove any tomato mixture from the rim of each jar. A clean rim will ensure you get the jar to seal.
Use a magnetic lid lifter to fish out lids from the hot water and place them onto each jar. Avoid touching the lids with your fingers if possible.
Add a ring to each jar and hand tighten, but not too tight.
Lower jars into the canner pot and bring water back to a rolling boil.
Make sure jars are completely submerged by at least an inch or two of water.
Cover the pot and return to a boil and process for 45 minutes.
Using a jar lifter, carefully remove the jars from the canning pot.
Place the jars on a dish cloth on a flat surface.
You will hear popping sounds as the jars cool and each jar seals. Leave jars undisturbed, overnight, to cool completely.
TIP: You will know if the jar has sealed completely when you press on the lid and it doesn’t flex or move.
Label jars with contents and date. Store jars in a cool, dry, dark place like your pantry for up to a year.
I used San Marzano tomatoes, but you can use any tomatoes you are growing in your garden. San Marzano’s are perfect for canning since they have a lower moisture content, more flesh, and fewer seeds than most tomatoes. Four pounds of San Marzano tomatoes produced 6 half pint jars of crushed tomatoes for me.
I can’t wait to use these crushed tomatoes to make some home made pizza sauce during the cold dark winter months! The sweetness of my summer garden to enjoy all winter long. How cool is that?!?!?!
This easy preserving process is perfect if you are new to canning. There’s no blanching of the tomatoes required, and removing the seeds and the skin is not necessary. Eliminating all those extra steps significantly reduces the time it takes to preserve tomatoes. Give this easy method a try and be sure to let me know if you give it a try and how it turns out for you.
Easy Canning and Preserving Method To Make Crushed Tomatoes
Equipment
- 6 half pint glass canning jars, with lids and rings
- large canning pot
- jar lifter
- magnetic lid lifter optional
- funnel optional
- dish towel
- paper towels
Ingredients
- 4 lbs ripe tomatoes
- 6 tbsp lemon juice
Instructions
- Wash tomatoes under cold running water.
- Cut off any spoiled parts and discard.
- Working in batches, place tomatoes in the bowl of a food processor and pulse tomatoes until smooth.
- Continue processing the remaining tomatoes in batches until all of them have been crushed. Pour the crushed tomatoes into a saucepan.
- Bring crushed tomatoes to a boil over medium high heat.
- Once tomatoes come to a boil, reduce heat and simmer, for 45 minutes, stirring frequently to prevent burning.
- While tomatoes are simmering, bring a large canning pot of water to a boil over high heat.
- Once water comes to a rolling boil place glass jars in the pot to sterilize them.
- Remove them from the boiling water and place the jars on a clean dry dish towel.
- Place rings and lids in a separate saucepan. Cover with water and heat to a simmer.
- Place Ā½ tablespoon lemon juice in the bottom of each glass jar.
- Fill each jar with cooked crushed tomatoes, leaving Ā½ inch head space at the top.
- Top each jar with another Ā½ tablespoon of lemon juice.
- Using a paper towel, wipe the rim of each jar to remove any tomato mixture from the lip of each jar. A clean rim will ensure you get the jar to seal.
- Use a magnetic lid lifter to fish out lids from the hot water and place them onto each jar.
- Add a ring to each jar and hand tighten.
- Lower jars into the canner pot and bring to a rolling boil. Make sure jars are completely submerged by at least an inch or two of water.
- Cover the pot and boil/process for 45 minutes.
- Using a jar lifter, carefully remove the jars from the canning pot and place the jars on a dish cloth on your counter.
- You will hear popping sounds as the jars cool and each jar seals.
- Leave jars on the counter overnight, undisturbed, to cool completely.
- You will know if the jar has sealed completely when you press on the lid and it doesn't flex or move.
- Label jars with contents and date. Store jars in a cool, dry, dark place like your pantry for up to a year.
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