Canned Crushed Tomatoes

Ingredients

• 14 lb (6.35 kg) ripe tomatoes for about 9 pints, or 22 lb (10 kg) for about 7 quarts
• Bottled lemon juice: 1 tbsp per pint or 2 tbsp per quart, OR citric acid: 1/4 tsp per pint or 1/2 tsp per quart
• Canning salt, optional: 1/2 tsp per pint or 1 tsp per quart

Instructions

1. 1

   Wash tomatoes. Dip in boiling water 30–60 seconds until skins loosen, cool briefly, slip off skins, remove cores and trim damaged areas.

2. 2

   Quarter tomatoes. Heat about one-sixth quickly in a large pot, crushing as they heat to release juice. Once boiling, add the remaining quarters gradually while stirring. Boil gently 5 minutes after all tomatoes are added.

3. 3

   Add the required bottled lemon juice or citric acid to each hot jar. Add optional salt if desired.

4. 4

   Fill jars with hot crushed tomatoes, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims and apply lids.

5. 5

   Process in a boiling-water canner. Pints: 35 min at 0–1,000 ft; 40 min at 1,001–3,000 ft; 45 min at 3,001–6,000 ft; 50 min above 6,000 ft. Quarts: 45, 50, 55 or 60 min at those same altitude bands.

6. 6

   Cool jars undisturbed 12–24 hours, check seals and label.