Crushed Tomatoes (with no added liquid)

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Title: Crushed Tomatoes (with no added liquid)
Categories: Vegetables, Fruits, Canning
Yield: 1 recipe


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 acidification directions). Add 1 teaspoon of salt per
quart to the jars, if desired. Fill jars immediately with hot tomatoes,
leaving 1/2-inch headspace. Adjust lids and process. Recommended process
times are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 min.
2,001 - 4,000 ft: 7 min.
4,001 - 6,000 ft: 8 min.
6,001 - 8,000 ft: 9 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 min.
2,001 - 4,000 ft: 12 min.
4,001 - 6,000 ft: 13 min.
6,001 - 8,000 ft: 14 min.

Table 2. Recommended process time for Crushed Tomatoes in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry's numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
Above 1,000 ft: Not recommended.
Table 3. Recommended process time for Crushed Tomatoes in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 35 min.
1,001 - 3,000 ft: 40 min.
3,001 - 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 45 min.
1,001 - 3,000 ft: 50 min.
3,001 - 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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