Best 2 Crushed Tomatoes Canning Recipes
In the realm of home canning and preserving, crushed tomatoes stand as a versatile and delectable culinary treasure. This humble pantry staple finds its way into countless recipes, gracing our meals with its rich, savory flavor and vibrant color. Whether you're crafting a hearty pasta sauce, simmering a flavorful soup, or adding zest to a zesty salsa, crushed tomatoes are an indispensable ingredient. With this collection of carefully curated recipes, we embark on a journey to explore the diverse culinary possibilities that crushed tomatoes offer. From classic tomato sauce to tantalizing salsa and beyond, these recipes cater to a wide range of tastes and preferences. So, gather your ingredients, prepare your canning supplies, and let's dive into the delectable world of crushed tomato canning.
Check out the recipes below so you can choose the best recipe for yourself!
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 (CANNING RECIPE)
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
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
Tips:
- Use the freshest tomatoes possible.
- Choose tomatoes that are ripe, but not overripe.
- Use a sharp knife to remove the cores from the tomatoes.
- Blanch the tomatoes in boiling water for 1-2 minutes to loosen the skins.
- Peel the tomatoes and cut them into quarters.
- Add the tomatoes, salt, and lemon juice to a large pot and bring to a boil.
- Reduce heat to low and simmer for 30 minutes.
- Pour the tomatoes into sterilized jars and process in a boiling water bath for 15 minutes.
- Store the canned tomatoes in a cool, dark place for up to one year.
Conclusion:
Canning crushed tomatoes is a great way to preserve the flavor of fresh tomatoes and enjoy them all year long. This easy-to-follow recipe provides step-by-step instructions for canning crushed tomatoes at home. Remember, the key to successful canning is to use clean equipment and follow the recipe carefully. With a little practice, you'll be able to can crushed tomatoes like a pro!
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