Canning Crushed or Diced Tomatoes
  • You will need approximately 3-1/4 pounds of tomatoes per quart, or 1-3/4
    pounds per pint.
  • Before canning blanch and peel and deseed the fruit.
  • In a large pot, add a little olive oil and bring the tomatoes to a boil. Crush
    them with a spoon as they cook for 5 minutes.
  • Before canning add 2 tablespoons of lemon juice to each quart jar and 1/2
    teaspoon (optional) of salt, or for pints; 1 tablespoon of lemon juice and
    1/4 teaspoon of salt.
  • For canning use the following techniques:
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© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Video 3:
Canning Tomatoes; Crushed,
Whole, Tomato Sauce and Salsa
Like canning whole tomatoes, this
method is good for an overabundance
of tomatoes and provides a lot of
flexibility for winter recipes.  If it's your
first time canning, you might watch our
free
Video 3, or use the following
simple steps:
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