Easy Canning and Preserving Method To Make Crushed Tomatoes
This easy to do method of preserving summer's bounty of tomatoes is perfect if you're new to canning or even if you're more experienced.
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 ½ tablespoon lemon juice in the bottom of each glass jar.
- Fill each jar with cooked crushed tomatoes, leaving ½ inch head space at the top.
- Top each jar with another ½ 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.