Canned Crushed Tomatoes

Ingredients

Instructions

1. 1Wash 7 quart jars, bands, and new lids in hot soapy water, then keep the jars hot in a pot of simmering water, a warm dishwasher, or a 200 degree F oven until filling time.
2. 2Simmer the new lids in a small pan of hot water per the manufacturer's directions while you work on the tomatoes.
3. 3Wash the tomatoes, cut a shallow X in the blossom end of each, blanch in batches in boiling water for 30 to 60 seconds until the skins split, then plunge into an ice water bath to stop the cooking, slip off the skins, and cut out the cores.
4. 4Quarter the peeled tomatoes and set aside; heat a small amount (about one-sixth of the quarters) in a large pot over medium heat, crushing them with a wooden spoon or potato masher as they heat to release juice and start them boiling.
5. 5Continue adding the remaining quartered tomatoes gradually while stirring and lightly crushing, keeping the mixture at a steady simmer, until all the tomatoes have been added; then boil the crushed tomatoes gently for 5 minutes.
6. 6Add the required acid directly to each hot, empty jar before adding the tomatoes: 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart jar (half that per pint), plus salt if desired.
7. 7Ladle the hot crushed tomatoes into the jars on top of the acid, leaving 1/2 inch of headspace.
8. 8Remove air bubbles with a nonmetallic tool, wipe the rims clean of any pulp, center a lid on each jar, and screw the band on until fingertip tight.
9. 9Process the jars in a boiling-water canner with the water level 1 to 2 inches above the jar tops, timing from the moment the water reaches a full rolling boil: 35 minutes for pints and 45 minutes for quarts at 0-1,000 ft, adding 5 minutes at 1,001-3,000 ft, 10 minutes at 3,001-6,000 ft, 15 minutes at 6,001-8,000 ft, or 20 minutes above 8,000 ft.
10. 10Turn off the heat, wait 5 minutes, then use a jar lifter to move the jars to a towel on the counter and let them sit undisturbed for 12 to 24 hours.
11. 11Check that each lid has sealed by pressing the center (it should not flex), label the jars with the contents, that acid was added, and the date, and refrigerate any unsealed jar for immediate use.
12. 12Store sealed jars in a cool, dark place for up to about 1 year, and refrigerate opened jars, using the contents within about a week.
13. 13Do not omit the bottled lemon juice or citric acid, since it is what safely offsets the naturally borderline acidity of the tomatoes during boiling-water processing.