CRUSHED TOMATOES (CANNING)
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
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)
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
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
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
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 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
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
More about "crushed tomatoes canning recipes"
CRUSHED TOMATOES RECIPE FOR HOME CANNING - ALL SHE …
From allshecooks.com
4.5/5 (40)Total Time 45 minsCategory SoupCalories 51 per serving
- Wash the tomatoes then 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.
- Cut the tomatoes until they measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Use a potato masher to help crush tomatoes and release the juices. Stir often and add more tomatoes being careful to avoid scorching. 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.
- Add 2 Tbsp of lemon juice to each quart jar and then add the hot tomatoes into jars leaving a 1/2 inch to the top of the jar. Compress the tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Wipe rim and add the lid adjusting the band until finger tight. Don’t overtighten.
- Process filled jars in a boiling water canner for 45 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 1 quart.
CANNING CRUSHED TOMATOES - HEALTHY CANNING
From healthycanning.com
4.3/5 (3)Category Side DishCuisine AmericanCalories 64 per serving
- Wash tomatoes in fresh, potable water. Remove stems and hull the top bits out, trim out any bruised parts.
- Peel the tomatoes: Boil the tomatoes for 1 to 3 to 5 minutes (depending on the tomatoes) in hot water, then plunge them into a pan, sink or large bowl of very cold water. The skins will pull off easily. ( Yes, they must be peeled, to reduce the bacterial load. )
CANNING CRUSHED TOMATOES - LADY LEE'S HOME
From ladyleeshome.com
Reviews 2Calories 209 per servingCategory Water Bath Canning
- Peel your tomatoes. If you are using frozen tomatoes like the ones I used in the tutorial, let them thaw just a little bit and peel them. If you are using fresh tomatoes, cut an X at the bottom of each tomato and boil the tomatoes for a couple of minutes. Remove from the water, let cool, and peel the skin.
- Remove the core and cut your tomatoes into large pieces. Add the tomatoes into a large enough pot.
- Set your pot of tomatoes on the stovetop and set the temperature to high. Bring the pot to a boil. Boil for 5 minutes, stirring frequently to prevent scorching, then lower the heat to medium.
CRUSHED TOMATOES - WITHOUT LIQUID! - SBCANNING.COM - HOMEMADE …
From sbcanning.com
CANNING STEWED TOMATOES RECIPE - SIMPLYCANNING
From simplycanning.com
RECIPES BY INGREDIENT: TOMATOES, CANNED, CRUSHED
From recipeland.com
5 BEST CANNED CRUSHED TOMATOES (REVIEWS UPDATED 2022)
From pokpoksom.com
WHAT ARE THE BEST SUBSTITUTES FOR CRUSHED TOMATOES?
From thekitchencommunity.org
CANNING CRUSHED TOMATOES - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
ROASTED CRUSHED TOMATOES - HEALTHY CANNING
From healthycanning.com
30+ TOMATO CANNING RECIPES TO PRESERVE THE HARVEST
From practicalselfreliance.com
HOW TO CAN CRUSHED TOMATOES | CANNING RECIPES - EAT TRAVEL LIFE
From eattravellife.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: CRUSHED TOMATOES
From bernardin.ca
CRUSHED TOMATOES: 43 RECIPES TO USE THAT CAN | EPICURIOUS
From epicurious.com
CRUSHED CANNED TOMATOES - BROOKLYN SUPPER
From brooklynsupper.com
SELECTING, PREPARING AND CANNING TOMATOES - UNIVERSITY OF GEORGIA
From nchfp.uga.edu
13 RECIPES FOR CANNING TOMATOES FROM YOUR GARDEN
From tasteofhome.com
CANNING CRUSHED TOMATOES | RECIPE - PINTEREST
From pinterest.com
CRUSHED CANNED TOMATOES RECIPES - NYT COOKING
From cooking.nytimes.com
CANNING CRUSHED TOMATOES USING A BOILING-WATER CANNER
From extension.umn.edu
HOW TO CAN TOMATOES – 7 BEGINNER TOMATO CANNING RECIPES
From savingandsimplicity.com
HOW TO CAN CRUSHED TOMATOES THE EASY WAY - ATTAINABLE …
From attainable-sustainable.net
25 EASY TOMATO CANNING RECIPES TO PRESERVE YOUR SUMMER HARVEST
From realfoodhomestead.com
CANNED CRUSHED TOMATOES - THE WASHINGTON POST
From washingtonpost.com
17 CANNED TOMATO RECIPES - THE SPRUCE EATS
From thespruceeats.com
25 THINGS TO MAKE WITH CANNED TOMATOES | RECIPES, DINNERS AND …
From foodnetwork.com
CANNING DICED OR CRUSHED TOMATOES - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
RECIPE FOR CANNING CRUSHED TOMATOES - THERESCIPES.INFO
From therecipes.info
BERNARDIN HOME CANNING: BECAUSE YOU CAN: RECIPES
17 RECIPES FOR A CAN OF DICED TOMATOES - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
55 RECIPES TO MAKE WITH CANNED TOMATOES I TASTE OF HOME
From tasteofhome.com
THE BEST CRUSHED TOMATO SAUCE RECIPE- HOMEMADE MARINARA …
From farmhouseharvest.net
CANNED CRUSHED TOMATOES - THE WASHINGTON POST
From washingtonpost.com
STEWED TOMATOES RECIPE FROM CANNED TOMATOES - THERESCIPES.INFO
From therecipes.info
CANNING CRUSHED TOMATOES | RECIPES WE LOVE
From recipeswelove.net
CANNING CRUSHED TOMATOES RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CANNING CRUSHED TOMATOES WITH WATER BATH TUTORIAL - MARY'S NEST
From marysnest.com
HOW TO MAKE CRUSHED TOMATOES - MY FRUGAL HOME
From myfrugalhome.com
CRUSHED TOMATOES SUBSTITUTE - DOWNINTHEKITCHEN
From downinthekitchen.com
CANNING CRUSHED TOMATOES - GROW A GOOD LIFE
From growagoodlife.com
PART 2: HOME-CANNING HEIRLOOM TOMATOES - CAROLINA FARM STEWARDS
From carolinafarmstewards.org
CANNING DICED TOMATOES {CANNING CRUSHED TOMATOES
From sustainablecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love