Canning Crushed or Diced Tomatoes
- Approximately 3-1/4 pounds of tomatoes per quart, or 1-3/4 pounds per
- Before canning blanch, 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 1 tablespoon of bottled 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.
A Simple Approach to Preserving Homemade Foods
Canning crushed or diced tomatoes is easy to do at home using this recipe
and instructionss. If it's your first time canning, you might watch our free
Video 3, or use the following simple steps:
Click here to find out more about our
Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
instructions for home canning, and is
illustrated using photographs.
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