Garden Green
05-21-2010, 10:48 PM
Tomatoes-Crushed
Ideal for use in soups, stews and casseroles.
Approximate Yields:
22 pounds whole tomatoes for canner load of 7 quarts.
14 pounds whole tomatoes for canner load of 9 pints.
Hot Pack preparing tomatoes
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters.
Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed. Continue until all tomatoes are added. Then boil gently 5 minutes.
Packing Jars
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving 1/2 -inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Pints 35 minutes
Quarts 45 minutes
Pressure Canner
Dial Gauge Type at 11 pounds pressure or Weighted Gauge Type at 10 pounds pressure.
Pints 15 minutes
Quarts 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Ideal for use in soups, stews and casseroles.
Approximate Yields:
22 pounds whole tomatoes for canner load of 7 quarts.
14 pounds whole tomatoes for canner load of 9 pints.
Hot Pack preparing tomatoes
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters.
Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed. Continue until all tomatoes are added. Then boil gently 5 minutes.
Packing Jars
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving 1/2 -inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Pints 35 minutes
Quarts 45 minutes
Pressure Canner
Dial Gauge Type at 11 pounds pressure or Weighted Gauge Type at 10 pounds pressure.
Pints 15 minutes
Quarts 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.