How To Can Crushed Tomatoes

Jars of crushed tomatoes lined up on a counter

5 from 1 vote

How To Can Crushed Tomatoes

Learn how to can crushed tomatoes so you can enjoy summer flavor all year long. Home-canned crushed tomatoes are a versatile pantry staple for soups, stews, sauces, casseroles, and more.

Prep Time45

Cook Time35

Cooling Time1

Total Time1 1 20

Course: Food Preservation

Cuisine: American

Servings: pints

Calories: 185kcal

Author: Rebecca Warfield

Equipment

Water Bath Canner
Large Bowls
Stockpot
Canning Tongs
Mason jars
Debubbler
Lids and rings

Ingredients

20 pounds tomatoes
9 tablespoon lemon juice (bottled only)

Instructions

Prepare. To get started, follow the manufacturer's instructions to prepare your water bath canner, lids, and jars. I always put the jars in the canner so they stay hot.
Then, bring a separate large pot of water to a boil. While you wait for the water to boil, fill a separate bowl with ice water
Boil the Tomatoes. Working in batches, wash the tomatoes. Place them in the boiling water for 30-60 seconds. I usually boil 3-4 at a time.
20 pounds tomatoes
Place in Ice Bath. Use a slotted spoon to transfer the tomatoes to the ice water.
Peel and Cut. Peel the tomatoes, removing any bruised, damaged, or discolored areas. Core them and cut into quarters or large chunks if they are oversized.
As you work, place the skins and cores in a bowl for compost and collect the prepared tomato pieces in a separate large bowl.
Cook the Tomatoes. Transfer 4 cups of tomatoes to a large stock pot. Cook over medium heat, while crushing them with a spoon to release the juices and stirring to prevent burning.
When boiling, add the remaining tomatoes in 2–3 cup portions, stirring frequently. Do not crush; they will soften as they cook. Once all are added, return to a boil and cook for 5 minutes.
Prepare to Pack. Use a jar lifter to remove the jars from the canner. I usually place them on a towel to protect the counter and to catch any spills.
Add Lemon Juice. Pour 1 tablespoon of bottled lemon juice into each jar.
9 tablespoon lemon juice
Pack the Jars. Pack the hot jars with hot tomatoes, leaving 1/2" headspace. I use a canning funnel to avoid spills and a slotted spoon to pack the jars with more tomatoes than liquid.
Debubble. Use a clean debubbler to slide around the jar’s edges and release air bubbles. Re-check the headspace and add more tomatoes if needed.
Add Lids. Wipe the jar rim with a clean, damp paper towel. Place a lid on each jar, making sure it is centered.
Add Rings. Add a band to each jar, and twist it only until fingertip tight.
Process. Use canning tongs to transfer each prepared jar into the water bath canner. Ensure the water covers the jars by 2 inches. Return the canner to a boil. Then, process for 35 minutes, adjusting the time for altitude if necessary. Start the time only once the water is boiling.
Cool. Turn off the heat and remove the canner Iid. Allow the jars to cool for 5 minutes in the hot water. This helps prevent a rapid temperature change, which can cause siphoning (aka liquid leaking from the lid).
Remove the jars from the canner. Do not retighten or adjust the bands if they are loose.
Cool for 12-24 hours. Check the lids for a proper seal once completely cooled. They should not flex or pop when you press the center.
Store. Store without bands in a cool, dry place (check with the lid/jar manufacturer for how long they recommend storing).

Video

Notes

Clean as you go. Canning tomatoes can be messy. You'll thank yourself later if you clean as much as you can throughout the process.
Always use bottled lemon juice when canning. Its consistent acidity makes the recipe safe for water bath canning, unlike fresh lemons with variable pH.
Skip adding salt or other seasonings during canning. You can easily season the tomatoes later when you use them in recipes.
Label with the date so you know when to use them (best within 12-18 months).
Use ripe, firm tomatoes. Overripe or damaged ones can affect flavor and safety.

Nutrition