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Homemade Classic Crushed Tomatoes Recipe for Perfect Canning Preservation

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A simple and reliable recipe for homemade crushed tomatoes ideal for canning, preserving the fresh taste of ripe tomatoes for year-round use in sauces, soups, and stews.

Ingredients

Scale
  • 10 pounds Roma tomatoes (or plum tomatoes)
  • 1/4 cup bottled lemon juice (60 ml)
  • 1 tablespoon non-iodized canning salt (15 g)
  • 1/2 cup water (120 ml)
  • Optional: fresh basil leaves or oregano
  • Optional: garlic cloves

Instructions

  1. Wash tomatoes thoroughly. Bring a large pot of water to a boil and prepare a bowl of ice water.
  2. Blanch tomatoes by dropping them into boiling water for 30-60 seconds until skins loosen. Transfer immediately to ice water to cool.
  3. Peel skins off gently.
  4. Quarter peeled tomatoes and remove cores if tough.
  5. Crush tomatoes using a potato masher or food mill to preferred consistency, leaving some chunks for texture.
  6. Transfer crushed tomatoes to a large stockpot.
  7. Simmer over medium heat, adding salt and lemon juice. Stir occasionally and reduce liquid, adding water if too thick or sticking.
  8. Sterilize jars and lids by boiling for 10 minutes and keep jars hot until filling.
  9. Fill hot jars with hot crushed tomatoes using a ladle and wide-mouth funnel, leaving 1/2 inch headspace.
  10. Wipe rims clean, place lids and screw bands on finger-tight.
  11. Process jars in a boiling water bath with at least 1 inch water covering jars for 35 minutes (pints) or 40 minutes (quarts).
  12. Remove jars carefully and place on a towel to cool until lids seal with a ‘ping’ sound.
  13. Let jars cool undisturbed for 12-24 hours, check seals, and store sealed jars in a cool, dark place for up to one year.

Notes

Use bottled lemon juice for consistent acidity to ensure safe canning. Blanch tomatoes properly for easy peeling. Stir frequently during simmering to prevent scorching. Leave 1/2 inch headspace in jars. Check seals after cooling. Store sealed jars in a cool, dark place for up to one year. Refrigerate opened jars and use within 5-7 days. Freezing is an alternative but affects texture.

Nutrition

Keywords: crushed tomatoes, homemade tomatoes, canning recipe, preserving tomatoes, tomato sauce base, pantry staple, easy canning, tomato preservation

Find it online: https://eliplate.com/homemade-classic-crushed-tomatoes-recipe-for-perfect-canning-preservation/