Crushed Tomatoes (Canning Recipe)

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READY IN: 1hr
YIELD: 7 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the tomatoes and cut them into quarters.
  • Heat a large pan over medium heat and add the tomatoes, crushing lightly with a potato masher, leaving a few chunks. Add the salt, sugar and basil and bring to a simmer. Skim any foam.
  • Cook for 15 minutes over high heat, stirring often to keep it from sticking, until the tomatoes have thickened to your liking.
  • Add 1 tablespoon fresh lemon juice to each pint jar. Ladle the hot crushed tomatoes into the warm sterilized jars up to 1/4 inch from the top of the jar. Top with sterilized lids and gently screw on a banded top.
  • Lower into a boiling water batch and process pints 35 minutes or 40 minutes for quarts. (If you live at 1,000 or more feet above sea level, add 5 minutes to the processing time.).
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