Crushed Tomatoes Preserves (No added liquid)
Make your own high-quality canned tomato product that is ideally suited for use in soups, stews, and casseroles. You'll notice the difference in flavor!
- A whole lot of fresh tomatoes!
- An average of 22 pounds of tomatoes is needed per canner load of 7 quarts;
- An average of 14 fresh pounds is needed per canner load of 9 pints
- 2 tablespoons lemon juice, per quart of tomatoes
- 1 teaspoon salt per quart jar, if desired
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water and slip off skins and remove cores. (I use a strawberry core removal tool). Trim off any bruised or discolored portions and quarter.
Heat one-sixth of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes.
Add 2 tablespoons of bottled lemon juice per quart. Add 1 teaspoon of salt per quart to the jars, if desired.
Fill jars immediately with hot tomatoes, leaving 1/2 inch headspace.
Clean rims, adjust lids and process:
Pints: 0 - 1,000 ft 35 min; 1,001-3,000 40 min; 3,000-6,000 45 min Add ten minutes to each processing time if using quart jars.
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