How To Can Crushed Tomatoes Recipes
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
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.
HOW TO CAN CRUSHED TOMATOES
Crushed tomatoes are one of the handiest pantry ingredients to keep on hand for home cooking. Happily, canning tomatoes in a water bath is also one of the easiest ways to preserve them. Be sure to follow these instructions carefully to achieve a safe product.
Categories Pantry Essentials
Time 2h35m
Number Of Ingredients 3
Steps:
- Before you begin packing the tomatoes, fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to boil.
- If desired, peel tomatoes.
- Remove hard core and cut tomatoes into chunks.
- Measure 1 tablespoon lemon juice and 1/2 teaspoon salt into each pint-sized jar. (Use 2 tablespoons lemon juice and 1 teaspoon salt for quarts.)
- Drop tomatoes into jars, then press to release liquid and fill empty spaces. Leave a 1/2" head space.
- Wipe jar rims to remove any residue that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on firmly tight, without over-tightening.
- Use a jar lifter to gently submerge jars into hot water in canning pot. Water should cover the top of the jars by two inches. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and set the timer.
- Process pints OR quarts of tomatoes in a hot water bath for 85 minutes 0-1,000 feet altitude; 90 minutes 1,001-3,000 feet; 95 minutes 3,001-6,000 feet; 100 minutes over 6,000 feet.
- Allow jars to cool overnight.
- Check for seal: the lids should feel solid and slightly indented. If they flex, that are not shelf stable and should be refrigerated and used first.
- Wash jars, remove rings, and store in a cool, dry place for a year.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 269 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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- 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.
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- 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.
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- Score the bottom of each tomato in the shape of an “X.” Working in small batches, plunge tomatoes into boiling water for 45-60 seconds, or until the skins start to pull away from the tomato.
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