Crushed Tomatoes (with no added liquid)

  

Quantity: An average of 22 pounds is needed per canner load of 7 quarts; an average of 14 fresh pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 17 to 20 quarts of crushed tomatoes-an average of 2¾ pounds per quart.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter.

3. Heat one-sixth of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning.

4. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added.

5. Boil gently 5 minutes.

6. Add bottled lemon juice or citric acid to jars:

  • To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes.
  • For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product.
  • Add sugar to offset acid taste, if desired.
  • Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

7. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Wipe rims with a clean damp cloth, adjust lids and process in either a boiling water canner or pressure canner according to the recommendations.

9. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Process Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot

Pints

35 min

40 min

45 min

50 min

Quarts

45 min

50 min

55 min

60 min

 

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Gauge Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints or Quarts

20 min

6 lb

7 lb

8 lb

9 lb

Pints or Quarts

15 min

11 lb

12 lb

13 lb

14 lb

 

Process Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Gauge Pressure (PSI) at Altitudes

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints or Quarts

20 min

5 lb

10 lb

Pints or Quarts

15 min

10 lb

15 lb

Pints or Quarts

10 min

15 lb

Not Recommended

Source: National Center for Home Food Preservation




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