Crushed Tomatoes Canning Recipes

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CRUSHED TOMATOES (CANNING)



Crushed Tomatoes (Canning) image

A very simple recipe to use when canning your tomatoes. I didn't see anything posted on 'Zaar for a recipe like this, so I thought I would post how I prepare tomatoes. Enjoy!

Provided by Paula

Categories     Vegetable

Time 1h20m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 4

3 lbs tomatoes (approximately, to fill a quart jar)
2 tablespoons bottled lemon juice (per quart jar)
1 teaspoon salt (per quart jar)
1 teaspoon sugar (per quart jar)

Steps:

  • Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
  • Remove the core and peel the skins.
  • Cut into quarters.
  • Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
  • Gradually add the remaining quartered tomatoes, stirring constantly.
  • After all the tomatoes are added, boil gently for 5 minutes.
  • Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
  • Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
  • Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
  • Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.

Nutrition Facts : Calories 66.9, Fat 0.7, SaturatedFat 0.1, Sodium 600, Carbohydrate 14.8, Fiber 4.1, Sugar 10.2, Protein 3

CRUSHED TOMATOES (CANNING RECIPE)



Crushed Tomatoes (Canning Recipe) image

Pay attention to processing times for safety. Recipe can be easily doubled, tripled or quadrupled, if desired. From Amy Thielen, recipe developer at Country Living magazine. Cook time is based on final processing time.

Provided by gailanng

Categories     Sauces

Time 1h

Yield 7 pints

Number Of Ingredients 6

12 lbs tomatoes
2 teaspoons salt
2 teaspoons sugar (optional)
4 sprigs fresh basil
lemon juice (1 tbsp. in every pint jar)
sterlized jar

Steps:

  • Peel the tomatoes and cut them into quarters.
  • Heat a large pan over medium heat and add the tomatoes, crushing lightly with a potato masher, leaving a few chunks. Add the salt, sugar and basil and bring to a simmer. Skim any foam.
  • Cook for 15 minutes over high heat, stirring often to keep it from sticking, until the tomatoes have thickened to your liking.
  • Add 1 tablespoon fresh lemon juice to each pint jar. Ladle the hot crushed tomatoes into the warm sterilized jars up to 1/4 inch from the top of the jar. Top with sterilized lids and gently screw on a banded top.
  • Lower into a boiling water batch and process pints 35 minutes or 40 minutes for quarts. (If you live at 1,000 or more feet above sea level, add 5 minutes to the processing time.).

Nutrition Facts : Calories 140.2, Fat 1.6, SaturatedFat 0.2, Sodium 703.4, Carbohydrate 30.3, Fiber 9.3, Sugar 20.5, Protein 6.9

CRUSHED TOMATOES



Crushed Tomatoes image

The easiest way to extend tomato season! Simply blanch, peel, crush, and freeze.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Number Of Ingredients 1

Tomatoes

Steps:

  • Score bottom of each tomato with an X and boil in water until skin pulls away, about 1 minute. Transfer to a bowl of ice water and let cool. Peel and quarter tomatoes, then pulse in a food processor until crushed. Tomatoes can be frozen up to 6 months.

PRESERVED CRUSHED TOMATOES



Preserved Crushed Tomatoes image

Preserved summer tomatoes are a sort of pantry insurance policy: you'll have captured a bright tomato flavor to add to your cooking for the remainder of the year. Use these crushed tomatoes as you would the canned kind you buy at the store, in jambalaya (Pierre Franey's shrimp jambalaya recipe is a good start), tomato soup (this unusual version incorporates fresh goat cheese) or pasta sauce (like this spaghetti sauce, Kim Severson's family recipe). You'll need four or five quart-sized jars (32 ounces each) or eight or 10 pint-sized ones (16 ounces each); when the time comes to use the purée, simply open a jar and use the purée as you would the store-bought stuff.

Provided by Cathy Barrow

Time 3h

Yield 4 to 5 quart-sized jars, or 8 to 10 pint-sized jars

Number Of Ingredients 3

8 pounds ripe firm red tomatoes (10 to 12, depending on size)
Lemon juice, bottled lemon juice or citric acid
Salt (kosher, pickling or fine sea salt only), optional

Steps:

  • Bring a large pot of water to a boil. Cut an X in the base of each tomato. Gently drop tomatoes into water. When they bob to the surface, remove and place in an ice bath.
  • Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill it with water and bring to a boil. Add quart or pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
  • Peel and core tomatoes and scoop out gel and seeds. With your hands, tear and crush tomatoes into a large nonreactive pot. After adding a few tomatoes, bring them to a brisk boil, crushing further with a potato masher or the back of a large spoon. (This will keep tomatoes and juice from separating in the jar.) Continue to add crushed tomatoes, maintaining a bubbling, brisk boil. When they are all added, boil for 5 minutes.
  • Ladle hot tomatoes into warm jars, leaving a little more than 1/2 inch head space to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space. Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid. For pints, use 1 tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1 teaspoon to each quart or 1/2 teaspoon to each pint.
  • Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into the pot of boiling water. Return to a full boil and process for 45 minutes for quarts or 35 minutes for pints. If there are both in the pot, process for the longer time. Transfer jars to a folded towel and cool for 12 hours. Jars will ping as they seal.
  • Once cool, test seals by removing rings and lifting jars by their flat lids. If a seal has formed, lids will stay tight. Unsealed jars should be refrigerated and used within a week or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 3 grams

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