Tomatoes-Crushed

Tomatoes-Crushed is a classic and versatile recipe that offers a delicious way to preserve the vibrant flavors of ripe tomatoes. This method of canning crushed tomatoes without added liquid ensures a high-quality product perfect for enhancing soups, stews, casseroles, and various other dishes. The process involves carefully preparing fresh, ripe tomatoes by blanching, peeling, coring, and crushing them to create a rich and flavorful base that can be conveniently stored for later use. Whether you are looking to savor the taste of summer all year round or simply seeking a convenient and nutritious addition to your pantry, this recipe is a must-try for any home cook.

Origin and History

The practice of canning crushed tomatoes has its roots in the tradition of preserving seasonal produce for later consumption. In many cultures around the world, tomatoes are a staple ingredient in cooking, prized for their bright acidity and sweet undertones. By crushing and canning tomatoes at the peak of their ripeness, cooks can capture their freshness and flavor to enjoy long after the harvest season has ended. This method of preservation has been passed down through generations, allowing families to enjoy the taste of summer even in the depths of winter.

Unique Ingredients and Flavors

The key ingredient in this recipe is, of course, fresh and ripe tomatoes. When selecting tomatoes for canning, it is essential to choose ones that are at the peak of ripeness to ensure the best flavor and texture in the finished product. The process of blanching, peeling, coring, and crushing the tomatoes helps release their juices and concentrate their flavor, resulting in a rich and robust crushed tomato product that can elevate a wide range of dishes. The addition of a touch of salt and bottled lemon juice or citric acid helps to balance the acidity of the tomatoes and enhance their natural sweetness.

Preparation and Cooking Techniques

To begin the process of making Tomatoes-Crushed, start by washing the tomatoes and blanching them in boiling water to loosen their skins. Once blanched, transfer the tomatoes to cold water to cool before peeling and coring them. Quarter the tomatoes, removing any bruised or discolored parts, and then proceed to crush one-sixth of the quarters in a large pot to release their juices. Heating the crushed tomatoes gradually and stirring continuously will prevent burning and ensure even cooking. As the tomatoes soften and release their juices, add the remaining quarters without the need to crush them further. Boil the tomatoes gently for 5 minutes before adding salt and bottled lemon juice or citric acid to the jars for preservation.

Canning Process

Once the crushed tomatoes are prepared, fill sterilized jars with the hot tomatoes, leaving a 1/2-inch headspace to allow for proper sealing. Adjust the lids securely and proceed to process the jars in a boiling-water canner or pressure canner, following the recommended processing times based on your altitude. Properly canned Tomatoes-Crushed can be stored in a cool, dark place for an extended period, allowing you to enjoy the fresh taste of summer tomatoes throughout the year.

In conclusion, Tomatoes-Crushed is a delightful recipe that celebrates the flavors of ripe tomatoes and offers a convenient way to preserve their essence. Whether you are a seasoned canner or new to the world of home preservation, this recipe is a rewarding and delicious endeavor that will enhance your culinary creations and bring a taste of sunshine to your table.

Tomatoes-Crushed

Learn how to prepare crushed tomatoes without any added liquid, perfect for canning and preserving the summer harvest.

Author: Mama's Cellar Courses: Canning

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Prep Time 30 mins Cook Time 35 mins Total Time 1 hr 5 mins Difficulty: Intermediate Estimated Cost: $ 15 Calories: 0 kcal Best Season: Summer

Ingredients

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Servings

Ingredients for Crushed Tomatoes

• 22 lb Tomatoes (Washed and quartered)
• 1 tsp Salt (Per quart jar, optional)
• as needed - Bottled lemon juice or citric acid (For acidification, follow directions on page 5)

Instructions

Preparing Tomatoes

1. Washing and Peeling

   Wash tomatoes and dip them in boiling water for 30 to 60 seconds until the skins split. Then transfer them to cold water, peel off the skins, and remove the cores.
   Ensure the tomatoes are fully submerged in boiling water to facilitate easy skin removal.

2. Quartering

   Quarter the peeled and cored tomatoes, making sure to trim off any bruised or discolored parts.

Crushing Tomatoes

1. Crushing and Cooking

   In a large pot, heat one-sixth of the quartered tomatoes, crushing them as they cook using a wooden mallet or spoon. This will help in releasing the juices.
   Stir continuously to prevent burning and to ensure even cooking.
2. Once the tomatoes are boiling, gradually add the remaining quartered tomatoes without crushing them. Stir constantly to soften the tomatoes.
3. Boil gently for 5 minutes after all tomatoes are added.

Canning

1. Preparing Jars

   Before filling, add bottled lemon juice or citric acid to jars following acidification directions. Optionally, add 1 teaspoon of salt per quart to the jars.
   The acid helps in preserving the tomatoes and maintaining safe acidity levels.
2. Fill the jars immediately with hot crushed tomatoes, leaving 1/2-inch headspace.
3. Adjust lids and process the jars using the recommended processing times based on the type of canner being used.

Note

• Pints: 35 min (0-1,000 ft), 40 min (1,001-3,000 ft), 45 min (3,001-6,000 ft), 50 min (above 6,000 ft)
• Quarts: 45 min (0-1,000 ft), 50 min (1,001-3,000 ft), 55 min (3,001-6,000 ft), 60 min (above 6,000 ft)
• Pints: 20 min (0-2,000 ft), 25 min (2,001-4,000 ft), 30 min (4,001-6,000 ft), 35 min (6,001-8,000 ft)
• Quarts: 25 min (0-2,000 ft), 30 min (2,001-4,000 ft), 35 min (4,001-6,000 ft), 40 min (6,001-8,000 ft)
• Pints or Quarts: 20 min (0-1,000 ft), 25 min (above 1,000 ft)

Keywords: Tomatoes, Crushed, Canning, Preserving, Soups

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