Tomatoes-Crushed (with no added liquid)

A high-quality product, ideally suited for use in soups, stews, and casseroles. This recipe is similar to that formerly referred to as “Quartered Tomatoes.”

Quantity: An average of 22 pounds is needed per canner load of 7 quarts; an average of 14 fresh pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 17 to 20 quarts of crushed tomatoes—an average of 2-3/4 pounds per quart.

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter. Heat one-sixth of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes. Add bottled lemon juice or citric acid to jars. See acidifi- cation directions on page 3-5. Add 1 teaspoon of salt per quart to the jars, if desired. Fill hot jars immediately with hot tomatoes, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

Recommended process time for Crushed Tomatoes in a boiling-water canner
Style of Pack	Jar Size	Process Time at Altitudes of
		0-1,000 ft	1,001-3,000 ft	3,001-6,000 ft	Above 6,000 ft
Hot	Pints	35 min	40	45	50
	Quarts	45	50	55	60

Recommended process time for Crushed Tomatoes in a dial-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-2,000 ft	2,001-4,000 ft	4,001-6,000 ft	6,001-8,000 ft
Hot	Pints	20 min	6 lb	7 lb	8 lb	9 lb
	Quarts	15	11	12	13	14

Recommended process time for Crushed Tomatoes in a weighted-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-1,000 ft	Above 1,000 ft
Hot	Pints	20 min	5 lb	10 lb
	Quarts	15	10	15
		10	15	Not recommended