TOMATOES-CRUSHED (with no added liquid)
A high-quality product, ideally suited for use in soups, stews, and casseroles. This recipe is
similar to that formerly referred to as “Quartered Tomatoes.”
Quantity: An average of 22 pounds is needed per canner load of 7 quarts; an average of 14
fresh pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 17
to 20 quarts of crushed tomatoes—an average of 2-3/4 pounds per quart.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, and remove cores. 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 bottled lemon juice or citric acid to jars. See acidification directions on page 3-5. Add 1 teaspoon of salt per quart to the jars, if desired. Fill hot jars immediately with hot tomatoes, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)
This recipe is from the USDA’s Complete Guide to HomeCanning.
Are you going to give this one a shot? Hope it goes well!