Canning Crushed Tomatoes

Step 1

Fill a stainless steal pot that is large enough to hold 3 quart size mason jars without touching and will cover jars by at least two inches with water. Bring water to a boil.

Step 2

Wash and sterilize mason jars; keep jars in hot water until ready to use.

Step 3

In a separate small pan, warm lids in hot (not boiling) water to sterilize and soften seal.

Step 4

Prepare the desired spice blend and set aside- see below for spice blend measurements.

Step 5

Place tomatoes in a large stainless steel saucepan- it’s best not to crowd or layer the tomatoes so the largest pan you have will work the best. Using a large slotted spoon or potato masher, gently crush the tomatoes so the juices release and the tomatoes are ‘crushed’. Add just enough water to cover the tomatoes. Bring to a boil over medium-high heat, stirring gently. Reduce heat and boil gently for 5 minutes.

Step 6

Before packing tomatoes into each jar, add 1 tablespoon lemon juice and 1/2 teaspoon kosher salt to each hot jar. Add 1 tablespoon of of chosen spice blend. Pack hot tomatoes into prepared jars to within 1/2-inch of the top of jar. Ladle just enough of the hot tomato juice/liquid to cover the tomatoes, leaving 1/2-inch headspace. Remove any air bubbles by poking either a plastic knife or a wooden skewer into the sides of the jars. Adjust headspace, if necessary, by adding more liquid. Wipe the rim clean with a clean, wet paper towel. Remove lids from water and center on lid. Screw band down, taking care it’s not too tight- fingertip tight is sufficient.

Step 7

Place jars in canner, making sure they are completely covered in water. Bring to a boil and process for 60 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.