Michigan State University Extension
Preserving Food Safely - 01600830
10/13/97
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.
Acidify by adding two tablespoons of bottled lemon
juice or 1/2 teaspoon of citric acid per quart of tomatoes.
For pints, use one tablespoon bottled lemon juice or 1/4
teaspoon citric acid. Acid can be added directly to the
jars before filling with product. Add sugar to offset acid
taste, if desired. Four tablespoons of a 5 percent acidity
vinegar per quart may be used instead of lemon juice or
citric acid. However, vinegar may cause undesirable flavor
changes.
Add 1 teaspoon of salt per quart to the jars, if
desired. Fill hot jars immediately with hot tomatoes,
leaving 1/2-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR CRUSHED
TOMATOES IN A BOILING WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 3001- 6001-
Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.
Hot Pints 35 min. 40 45 50
Hot Quarts 45 50 55 60
RECOMMENDED PROCESS TIMES FOR CRUSHED
TOMATOES IN A DIAL-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 20 min. 6 lb. 7 lb. 8 lb. 9 lb. Hot Quarts 20 6 7 8 9
Hot Pints 15 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 15 11 12 13 14
RECOMMENDED PROCESS TIMES FOR CRUSHED
TOMATOES IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI)
at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 20 min. 5 lb. 10 lb. Hot Quarts 20 5 10
Hot Pints 15 min. 10 lb. 15 lb. Hot Quarts 15 10 15