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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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: