Crushedtomatoescanning Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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.

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