Crushed Tomatoes Canning Recipe – How to Can Crushed Tomatoes

This crushed tomatoes canning recipe helps any home cook with the simple and rewarding process of canning fresh tomatoes.

With quart jars, or pint jars, a large stainless steel saucepan, and a potato masher, you can transform fresh garden tomatoes into a flavorful crushed tomato base to use in countless recipes!

Crushed Tomatoes Canning Recipe

Home-canned crushed tomatoes are easy to make! This crushed tomato canning recipe & instructions make 6 quarts or 12 pint jars.

This recipe is a fantastic way to capture the flavors of summer tomatoes and enjoy them year-round! It’s also my for having crushed tomatoes on hand for homemade tomato soup, pasta sauce, pizza sauce, and homemade marinara. 

This recipe will become your key to savor the tomato harvest any time of the year. Get ready to fill quart jars, embrace the flavors of your own tomatoes, and unlock the secrets to the best Italian tomato sauce!

Crushed Tomatoes Canning Recipe Ingredients

Whole tomatoes… Use high-quality, ripe, and unblemished tomatoes for the best results. San Marzano tomatoes are a preferred choice for their flavor and texture.

Bottled lemon juice… Add citric acid or bottled lemon juice to each quart jar to maintain a safe pH level for canning. This is crucial for long-term storage.

Salt… Salt adds a delicious depth of flavor and helps the tomatoes keep their shape during canning.

Salt also helps inhibit the growth of microorganisms, including bacteria, that can lead to spoilage. Citric acid or lemon juice is crucial for safe canning, and salt adds another layer of security to prevent spoilage.

Equipment

• 6 quart-sized jars, or 12 pint jars
• Large stainless steel pot
• Potato masher
• Water bath canner
• Clean cloth for wiping jar rims
• Screw bands for sealing jars

How to Make Crushed Tomatoes Canning Recipe

Prepare the Tomatoes

Start with fresh, ripe tomatoes. Rinse them under cold water and remove any stems. Cut a small, shallow “X” at the base of each tomato. This will help the skin to peel more easily. Fill a large stock pot half way with water and heat to boiling.

Blanch them by dipping them in boiling water for 60 seconds. Then, Immediately transfer them to ice water to cool. Remove them from the ice water to a cutting board or clean towel.

Remove the tomato skins, trim away any green areas, and cut out the cores. Then, cut the tomatoes into chunks.

Alternative Oven Blanching

If you’re looking for an alternative approach to peel tomatoes I love using the oven method instead, it’s less messy:

Preheat the Oven: Preheat your oven to 400°F

Prepare the Tomatoes:

Wash tomatoes, slice them in half and cut out the area where the stem attached.

Place Tomatoes on a Baking Sheet: Arrange the prepared tomatoes on a baking sheet. You can line the sheet with parchment paper for easier cleanup.

Roasting: Place the baking sheet in the preheated oven and roast the tomatoes for about 15-20 minutes or until the skins start to wrinkle and loosen.

Cool and Peel: Once the tomatoes have roasted, carefully remove them from the oven and let them cool at room temperature. As they cool, the skins will further loosen.

Peel the Tomatoes: Once the tomatoes are cool enough to handle, you should be able to peel the skins easily. The skin should practically slide off.

Crush the Tomatoes

Working in batches, place your skinless and cut tomatoes into a large stainless steel pot. Heat over medium-high heat and use a potato masher to crush the tomatoes. make sure to stir frequently to prevent scorching… And gently boil them for 5 minutes.

Add Acid

Add 2 tablespoons of bottled lemon juice to each quart jar. This is necessary for safe canning to prohibit the growth of bacteria. If you don’t want to use lemon juice, you can add 1/4 teaspoon of citric acid to each pint jar, or 1/2 teaspoon of citric acid to each quart jar.

Pack the Jars

Fill the quart jars with the hot crushed tomatoes, leaving a 1/2-inch headspace at the top.

Remove air pockets by pressing down on the tomatoes.

Seal the Jars

Wipe the jar rims with a clean cloth and a little vinegar to remove any residue. If residue is left on the top rim of your jar it can get in the way and prevent the seal from sealing.

Place lids on the jars and adjust them until they’re finger-tight. Don’t overtighten.

Canning Process

Place prepared crushed tomato jars into a cool water bath canner. If the water bath canner is too hot and your jars of crushed tomatoes aren’t hot, the jars with crack!

Bring Your water-bath canner full of jars to a boil.

Then process the filled jars in a boiling water-bath canner for 45 minutes. Ensure the water level covers the jars by at least 1 inch… You can add hot water to the water bath canner during the 45 minutes of boiling time to maintain a 1 inch water cover if needed… But keep it at a boil.

Cool & Store

After boiling for 45 minutes, turn the heat off. Let jars sit in hot canner for at least 5 minutes to cool slowly. Then, carefully remove the jars from the canner and allow them to cool on the counter. Do not remove rings till jars are completely cooled.

Ensure the lids seal properly (they should not pop when pressed in the center of the lid).

Store the sealed jars in your pantry or another cool, dark place.

With this recipe, you’ll have canned crushed tomatoes ready for use in various dishes, including pasta sauce, whenever you need them.

FAQ’s

1. What is the difference between crushed tomatoes and tomato paste in a pasta sauce?

Crushed tomatoes add a chunky texture and fresh tomato flavor to your pasta sauce, while tomato paste is a concentrated form of tomatoes that enhances thickness and richness. You can use both in your recipe for a balanced sauce.

2. Can I use fresh garden tomatoes for this recipe?

Absolutely! Using fresh garden tomatoes, especially San Marzano varieties, can result in a fantastic homemade sauce. Just follow the same procedure for canning.

3. How should I store my canned crushed tomatoes?

After canning, store your quart-sized jars of crushed tomatoes in a cool, dark place. This will help maintain the quality of your homemade tomato sauce.

4. Can I adjust the level of heat in my sauce?

Of course, you can! You can control the spiciness by adding more or less red pepper flakes or chili powder to suit your taste.

5. Why is citric acid necessary in the recipe?

Citric acid is added to ensure the sauce reaches a safe pH level for canning. It’s a crucial ingredient to prevent spoilage.

6. What can I do with leftover sauce?

Store any leftover sauce in airtight containers or freezer-safe containers. This way, you can enjoy your homemade sauce for months to come.

Recipe Card

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How to Use Your Canned Crushed Tomatoes

1. Pasta Sauce: – Simmer your canned crushed tomatoes with olive oil, fresh garlic, basil, and other herbs for a flavorful pasta sauce.

2. Homemade Pizza: – Spread your crushed tomatoes over pizza dough and top with your favorite ingredients for an authentic pizza.

3. Marinara Sauce: – Use your homemade sauce as a base for classic marinara sauce, adding sautéed onions, garlic, and ground beef or Italian sausage for extra flavor.

4. Tomato Soup: – Transform your crushed tomatoes into a comforting tomato soup by adding cream and seasoning to taste.

5. Slow Cooker Recipes: – Create delicious slow-cooked dishes by using your crushed tomatoes in stews, chilis, or as a base for braised meats.

6. Diced Tomatoes Substitute: – Use your crushed tomatoes as a diced tomato substitute in recipes for added richness.

More Canning Recipes

Chunky Salsa Canning Recipe

Mild Salsa Canning Recipe

Sweet Salsa Canning Recipe

Cowboy Candy, Candied Jalapenos Canning Recipe

Sources

National Center for Home Food Preservation – Canning Tomatoes.

Ball Canning – Tomato Recipes.