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Jars of home-canned crushed tomatoes with metal lids are lined up on a wooden surface in front of a large black canning pot, illustrating the process of canning tomatoes for beginners.

Guide to Canning Crushed Tomatoes Quickly

  • Total Time: 2–3 hours
  • Yield: 7 quarts or 14 pints 1x
  • Diet: Vegan

Description

Canning crushed tomatoes is a practical, beginner-friendly method to preserve your garden’s summer bounty and reduce food waste. This quick, expert-approved process ensures safe, flavorful, and shelf-stable results you can enjoy all year long.

Ingredients

Scale
  • 45 lbs of ripe tomatoes (preferably Roma or plum)
  • 2 tablespoons bottled lemon juice per quart jar
  • OR 4 tablespoons 5% acidity vinegar per quart jar
  • Optional: ½ teaspoon citric acid per quart jar
  • Optional: 1 teaspoon canning salt per quart jar
  • Optional: Basil, oregano, or garlic (no low-acid vegetables unless using a tested recipe)

Instructions

  1. Wash tomatoes thoroughly. Remove cores and blemishes. Peeling is optional.
  2. Puree tomatoes (skins and seeds included) using a food processor or blender.
  3. Transfer puree to a large pot. Bring to a boil, reduce to low, and simmer 20 minutes to 2–3 hours, stirring occasionally.
  4. Sterilize 7 quart jars or 14 pint jars in boiling water for 10 minutes. Keep hot. Heat lids and rings in separate warm water.
  5. Ladle hot sauce into jars, leaving ½ inch headspace. Add lemon juice or vinegar. Release air bubbles with a spatula. Wipe rims.
  6. Seal jars fingertip-tight. Place in simmering water bath canner, ensuring water covers jars by 1–2 inches.
  7. Bring to boil and process: 40 minutes for pints, 45 minutes for quarts. Adjust time for altitude if needed.
  8. Turn off heat, let jars rest in canner 5 minutes. Remove and cool undisturbed 12–24 hours.
  9. Check seals. Remove rings, label, and store in cool, dark place. Unsealed jars should be refrigerated and used within a week.

Notes

Always add acid to ensure safety. Use firm, ripe tomatoes. New lids are essential. Let jars cool naturally. Store sealed jars for 12–18 months in a stable, dark environment.

  • Prep Time: 45–60 minutes
  • Cook Time: 20 minutes to 3 hours
  • Category: Preserving
  • Method: Water Bath Canning
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 45
  • Sugar: 6g
  • Sodium: 147mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: canning tomatoes, crushed tomatoes, tomato preservation, home canning

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Find it online: https://liyarecipes.com/guide-to-canning-crushed-tomatoes-quickly/