How to Water-Bath Canned Crushed Tomatoes: Step-by-Step Guide

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Canning Crushed Tomatoes

• 8-9 pounds Tomatoes You will want a total of about 12 cups of chopped tomatoes.
• 6-7 tablespoons Bottled lemon juice Must be bottled lemon juice; do not use fresh.
• 6-7 Pint-sized wide-mouth canning jars
• 6-7 Wide-mouth canning lids Use new lids.
• 6-7 Wide-mouth canning rings

• Prepare your canner, jars, and lids according to standard canning practice.
• Place a large stainless steel or enameled cast-iron pot on the stove for cooking the chopped tomatoes. Avoid aluminum to prevent off-flavors from the acid.
• Bring water in a small stockpot to a gentle boil (a high simmer) and have a large bowl of ice water ready.
• Working in batches, lower 4–6 tomatoes into the boiling water for 30–60 seconds until the skins split.
• Remove the tomatoes with a strainer and plunge them into the ice water for about 30 seconds, then slip off the skins.
• Trim the stem end and core if desired, then chop each tomato and transfer the pieces to the large pot. Keep the heat low so tomatoes simmer as you work through batches.
• When all tomatoes are chopped and in the pot, bring to a boil and cook, stirring and crushing, for 5 minutes.
• Turn off the heat and move the pot to a heatproof surface near the canner.
• One jar at a time, remove a jar from the canner and drain. Inspect for nicks with a paper towel dipped in vinegar. Add 1 tablespoon bottled lemon juice to the jar, then use a funnel to fill with crushed tomatoes, leaving 1/2 inch headspace. Remove air bubbles and re-check headspace. Wipe the rim with vinegar-dipped towel to ensure it’s clean.
• Apply a lid and ring, tighten fingertip-tight, and lower the jar into the canner so it’s covered by 1–2 inches of water.
• Process pint jars for 35 minutes (quart jars require 45 minutes). Start timing once the water returns to a full boil.
• When time is up, turn off heat, remove the canner lid carefully, and let jars sit in the water for 5 minutes. Remove jars with a lifter and place them on a cushioned, heatproof surface to cool.
• Let jars cool 24 hours, then remove rings and confirm lids are sealed. Store sealed jars in your pantry according to manufacturer guidance (many lids guarantee shelf stability for up to 18 months).

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