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Easy Water Bath Canning Crushed Tomatoes Guide for Beginners 5 Simple Steps

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A beginner-friendly guide to water bath canning crushed tomatoes using simple ingredients and straightforward steps to preserve summer’s bounty.

Ingredients

Scale
  • 10 pounds (4.5 kg) fresh, ripe Roma or plum tomatoes
  • 5 tablespoons (75 ml) bottled lemon juice
  • 2 teaspoons (10 grams) non-iodized canning or kosher salt
  • Water (for blanching and processing)

Instructions

  1. Wash and prepare tomatoes: Rinse tomatoes thoroughly under cool running water. Remove stems and any blemishes. Cut tomatoes into quarters for easier cooking. (15 minutes)
  2. Blanch tomatoes: Bring a large pot of water to a boil. Working in batches, immerse tomatoes for 30-60 seconds until skins loosen. Immediately transfer to an ice-water bath to stop cooking. (10 minutes)
  3. Peel and crush tomatoes: Slip off skins by hand or with a small paring knife. Place peeled tomatoes in a large pot and crush by hand or with a potato masher. For a smoother texture, pass the mixture through a food mill. (20 minutes)
  4. Cook crushed tomatoes: Simmer the crushed tomatoes, stirring occasionally to prevent sticking. Add salt and bottled lemon juice, stirring well. Heat until mixture is steaming hot but not boiling vigorously — about 10 minutes. (20 minutes)
  5. Prepare jars and lids: Wash jars, lids, and bands in hot soapy water. Rinse well and keep jars hot in simmering water to avoid thermal shock. (5 minutes)
  6. Fill jars: Using a funnel, ladle hot crushed tomatoes into jars, leaving 1/2 inch (1.3 cm) headspace. Remove air bubbles with a non-metallic spatula. Wipe rims clean with a damp cloth. (10 minutes)
  7. Seal jars: Place lids on jars and screw on bands fingertip-tight (not too tight). (5 minutes)
  8. Process jars in water bath: Place jars on the rack in the canning pot. Ensure water covers jars by at least 1 inch (2.5 cm). Bring to a rolling boil and process for 40 minutes. Adjust processing time for altitude if needed. (40 minutes)
  9. Cool and store: Remove jars carefully with a jar lifter. Place on a towel-lined surface and let cool undisturbed for 12-24 hours. Check seals — lids should be concave and not flex when pressed.

Notes

Use bottled lemon juice to ensure safe acidity levels. Keep jars hot before filling to prevent cracking. Leave 1/2 inch headspace in jars. Do not over-tighten lids; fingertip-tight is best. Adjust processing time for altitude. Check seals after cooling; lids should be concave and not flex when pressed. Store sealed jars in a cool, dark place up to 12 months. Refrigerate after opening and use within 5 days. Freezing is an option but may alter texture.

Nutrition

Keywords: water bath canning, crushed tomatoes, preserving tomatoes, beginner canning, homemade canned tomatoes, tomato canning recipe

Find it online: https://ovenmila.com/easy-water-bath-canning-crushed-tomatoes-guide-for-beginners-5-simple-steps/