Crushed tomatoes resemble whole or halved tomatoes in flavor, but since they are crushed they're ideal for sauce, soup and stew recipes.
You will need:
2-3/4 lbs tomatoes per quart jar
½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice per quart jar or half that per pint jar
Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired)
Glass preserving jars with lids and bands
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
WASH tomatoes. Score tomato bottoms in an X shape. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.
CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat.
Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and
Continue until all tomatoes are added, then boil gently for 5 minutes.
ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoo
n salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
Remove air bubbles and adjust headspace, if necessary, by adding hot
tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.
Lid should not flex up and down when center is pressed.