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Easy Water Bath Canning Method for Crushed Tomatoes

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A straightforward and reliable water bath canning method to preserve fresh crushed tomatoes, perfect for busy cooks wanting to save summer’s bounty in jars.

Ingredients

Scale
  • 10 pounds fresh tomatoes (Roma or plum tomatoes preferred)
  • 5 tablespoons fresh lemon juice
  • 2 teaspoons non-iodized salt (canning or pickling salt recommended)
  • Water (for blanching and water bath)

Instructions

  1. Prepare your jars and lids: Wash jars and lids in hot, soapy water. Rinse well and keep them warm in simmering water at about 170°F (77°C) until ready to fill. (10 minutes)
  2. Wash and blanch tomatoes: Rinse tomatoes under cold water. Bring a large pot of water to boil. Drop tomatoes in batches for 30-60 seconds or until skins start to split. Remove with slotted spoon and plunge immediately into an ice water bath to stop cooking. (15 minutes)
  3. Peel and crush tomatoes: Slip off skins using fingers or a small knife. Remove cores if tough. Place peeled tomatoes into a blender or food mill and crush to desired consistency. (20 minutes)
  4. Heat crushed tomatoes: Pour crushed tomatoes into a large pot and bring to a simmer over medium heat. Add non-iodized salt and stir well. Simmer for 5 minutes to blend flavors and reduce excess liquid slightly. (10 minutes)
  5. Add lemon juice to jars: Pour 1 tablespoon (15 ml) of fresh lemon juice into each pint jar or 2 tablespoons (30 ml) into each quart jar. (5 minutes)
  6. Fill jars with crushed tomatoes: Using a funnel and ladle, fill each jar leaving about ½ inch (1.3 cm) headspace. Remove air bubbles by gently tapping jars or using a non-metallic spatula along the inside. Wipe rims clean. (15 minutes)
  7. Seal jars: Place lids on jars and screw on bands fingertip tight, not too tight. (5 minutes)
  8. Process in water bath: Place jars on rack inside canner, ensuring water covers jars by at least 1-2 inches (2.5-5 cm). Bring to a rolling boil and process pints for 35 minutes or quarts for 40 minutes. Adjust time for altitude if necessary. (40 minutes)
  9. Cool and check seals: Remove jars with jar lifter and place on a towel to cool undisturbed for 12-24 hours. Check seals by pressing center of lids; they should not flex. Label jars with date and contents. (1 day)

Notes

Use firm Roma or plum tomatoes for best texture. Do not skip blanching or lemon juice addition for safety. Leave ½ inch headspace in jars. Screw bands fingertip tight only. Adjust processing time for altitude above 1,000 feet. Refrigerate unsealed jars and use within a week or reprocess.

Nutrition

Keywords: water bath canning, crushed tomatoes, tomato preserving, homemade canned tomatoes, easy canning method, summer tomatoes, pantry staple

Find it online: https://tastytuck.com/easy-water-bath-canning-method-for-crushed-tomatoes-step-by-step-guide/