Crushed Tomatoes — NCHFP
Tested NCHFP crushed tomatoes recipe with no added liquid and required acidification.
Ingredients
- 22 lb Ripe tomatoes average for 7 quarts; about 14 lb for 9 pints
- 2 tbsp per quart Bottled lemon juice or 1 tbsp per pint; required. Citric acid alternative: 1/2 tsp per quart or 1/4 tsp per pint.
- 1 tsp per quart Canning or pickling salt optional
Equipment
- 1 Boiling-water canner or pressure canner Use one complete tested NCHFP processing option.
- 7–9 Pint or quart canning jars About 7 quarts or 9 pints per canner load.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash tomatoes. Dip in boiling water 30–60 seconds or until skins split, then dip in cold water. Slip off skins, remove cores, trim bruised portions, and quarter.
- Heat about one-sixth of the quarters quickly in a large pot, crushing them as they are added. Once boiling, gradually add the remaining quartered tomatoes while stirring constantly.
- Boil gently 5 minutes after all tomatoes are added.
- Add required bottled lemon juice or citric acid to each jar. Add salt if desired.
- Fill hot jars immediately with crushed tomatoes, leaving 1/2-inch headspace.
- Boiling-water process pints 35/40/45/50 minutes and quarts 45/50/55/60 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Pressure-canning alternatives must follow the NCHFP table exactly; acidification is still required.
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Recipe Notes
Safety status: tested. Acidification is required even when pressure canning. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/crushed-tomatoes-with-no-added-liquid/