Preserved Crushed Tomatoes – a delicious recipe with red tomatoes, Lemon juice, Salt. Easy to follow and perfect for any occasion.
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Bring a large pot of water to a boil.
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Cut an X in the base of each tomato.
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Gently drop tomatoes into water.
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When they bob to the surface, remove and place in an ice bath.
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Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill it with water and bring to a boil.
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Add quart or pint jars and boil for 10 minutes.
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Jars may be left in warm water until ready to fill.
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Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
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Place canning rings in a small saucepan, cover with water and bring to a boil.
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Turn off heat and add flat lids to soften their rubber gaskets.
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Rings and lids may be left in water until jars are filled.
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Peel and core tomatoes and scoop out gel and seeds.
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With your hands, tear and crush tomatoes into a large nonreactive pot.
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After adding a few tomatoes, bring them to a brisk boil, crushing further with a potato masher or the back of a large spoon.
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(This will keep tomatoes and juice from separating in the jar.)
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Continue to add crushed tomatoes, maintaining a bubbling, brisk boil.
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When they are all added, boil for 5 minutes.
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Ladle hot tomatoes into warm jars, leaving a little more than 1/2 inch head space to accommodate lemon juice.
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If using citric acid, fill to 1/2 inch head space.
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Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid.
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For pints, use 1 tablespoon lemon juice or 1/4 teaspoon citric acid.
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If using salt, add 1 teaspoon to each quart or 1/2 teaspoon to each pint.
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Wipe jar rims clean with a damp towel.
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Place lids on jars, screw on rings and lower jars upright into the pot of boiling water.
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Return to a full boil and process for 45 minutes for quarts or 35 minutes for pints.
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If there are both in the pot, process for the longer time.
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Transfer jars to a folded towel and cool for 12 hours.
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Jars will ping as they seal.
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Once cool, test seals by removing rings and lifting jars by their flat lids.
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If a seal has formed, lids will stay tight.
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Unsealed jars should be refrigerated and used within a week or reprocessed.
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Rings and jars may be reused, but a new flat lid must be used each time.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.