How to Can Crushed Tomatoes

How to Can Crushed Tomatoes
Crushed tomatoes are one of the most useful tomato products to keep in the pantry. They work well in soups, stews, casseroles, chili, pasta sauce, and other cooked dishes where tomatoes are part of the base.
This method uses peeled, quartered tomatoes that are heated until they release their own juice. No extra liquid is added. The hot tomatoes are packed into jars, acidified according to tested canning guidance, and processed using either a boiling-water canner or a pressure canner.
This post follows tested home-canning instructions for crushed tomatoes with no added liquid. Do not change the acidification step, headspace, processing time, or pressure.

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What Are Crushed Tomatoes?
Crushed tomatoes are peeled, quartered tomatoes that are heated before they are packed into jars.
A small portion of the tomatoes is heated first and crushed as it cooks so the tomatoes release juice. The remaining quartered tomatoes are then added gradually and heated until the full mixture is hot and softened.
No water or tomato juice is added. The tomatoes cook in their own released juice.
 
How Many Tomatoes Are Needed

For a canner load of 7 quarts, plan on about 22 pounds of fresh tomatoes.
For a canner load of 9 pints, plan on about 14 pounds of fresh tomatoes.
A bushel of tomatoes weighs about 53 pounds and usually yields about 17 to 20 quarts of crushed tomatoes.
Yield can vary depending on the tomato variety, ripeness, trimming loss, and how much juice the tomatoes release during heating.
 
Choose and Wash the Tomatoes
Start with firm, ripe, good-quality tomatoes.
Wash the tomatoes well.
Do not use moldy, spoiled, or badly damaged tomatoes.
Trim away bruised or discolored portions before cutting.
Do not use tomatoes from dead or frost-killed vines for canning.
 
Peel, Core, and Quarter the Tomatoes

Bring a pot of water to a boil.
Dip the tomatoes in boiling water for 30 to 60 seconds, or until the skins split.
Move the tomatoes into cold water.
Slip off the skins.
Remove the cores.
Trim away any bruised or discolored portions.
Cut the tomatoes into quarters.
 
Heat and Crush the First Portion
Place about one-sixth of the quartered tomatoes into a large pot.
Heat this first portion quickly.
Crush the tomatoes with a clean spoon or similar tool as they heat. This helps the tomatoes release juice and gives the remaining tomatoes liquid to cook in.
Stir as the tomatoes heat so they do not burn.
 
Add the Remaining Tomatoes

Fill the Jars

Acidification is required for crushed tomatoes.
Add the acid directly to each jar before filling it with hot tomatoes.
For each pint jar, add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
For each quart jar, add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid.
Use bottled lemon juice rather than fresh lemon juice. Bottled lemon juice has a consistent acidity.
Salt is optional. If using salt, add 1/2 teaspoon salt per pint or 1 teaspoon salt per quart. Salt is for flavor only and is not required for safety.

Fill the jars immediately with the hot crushed tomatoes.
Leave 1/2-inch headspace.
Remove air bubbles if needed.
Wipe the jar rims with a clean damp paper towel.
Apply the lids and bands according to the lid manufacturer’s directions.
Process the jars using one of the tested processing options below.
 
Processing Option 1: Boiling-Water Canner

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For pint jars:
At 0 to 1,000 feet, process 35 minutes.
At 1,001 to 3,000 feet, process 40 minutes.
At 3,001 to 6,000 feet, process 45 minutes.
Above 6,000 feet, process 50 minutes.
 
For quart jars:
At 0 to 1,000 feet, process 45 minutes.
At 1,001 to 3,000 feet, process 50 minutes.
At 3,001 to 6,000 feet, process 55 minutes.
Above 6,000 feet, process 60 minutes.
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Processing Option 2: Weighted-Gauge Pressure Canner

Pressure Canning Basics: A Beginner-Friendly Guide to Safe Home Canning

Pints and quarts may be pressure canned using one of the tested weighted-gauge options below.
For 20 minutes:
 
At 0 to 1,000 feet, process at 5 pounds pressure.
Above 1,000 feet, process at 10 pounds pressure.
For 15 minutes:
At 0 to 1,000 feet, process at 10 pounds pressure.
Above 1,000 feet, process at 15 pounds pressure.
For 10 minutes:
At 0 to 1,000 feet, process at 15 pounds pressure.
This 10-minute option is not recommended above 1,000 feet.
 
Processing Option 3: Dial-Gauge Pressure Canner
Use this option only with the required acidification step.
 
Pints and quarts may be pressure canned using one of the tested dial-gauge options below.
For 20 minutes:
At 0 to 2,000 feet, process at 6 pounds pressure.
At 2,001 to 4,000 feet, process at 7 pounds pressure.
At 4,001 to 6,000 feet, process at 8 pounds pressure.
At 6,001 to 8,000 feet, process at 9 pounds pressure.
For 15 minutes:
At 0 to 2,000 feet, process at 11 pounds pressure.
At 2,001 to 4,000 feet, process at 12 pounds pressure.
At 4,001 to 6,000 feet, process at 13 pounds pressure.
At 6,001 to 8,000 feet, process at 14 pounds pressure.
 

When processing is complete, follow safe canner unloading procedures for the method used.
Let the jars cool undisturbed.
After the jars are completely cool, check the seals.
Remove the screw bands before storing.
Label the jars with the contents and date.
Store sealed jars in a cool, dark, dry location.
 
How to Use Home-Canned Crushed Tomatoes
Home-canned crushed tomatoes are best used in cooked dishes.
They work well in soups, stews, casseroles, chili, pasta sauce, braised dishes, and tomato-based skillet meals.
Because the tomatoes are peeled, heated, and packed in their own juice, they are easy to use as a pantry base for everyday cooking.

Common Mistakes to Avoid
Do not skip the bottled lemon juice or citric acid.
Do not use fresh lemon juice in place of bottled lemon juice.
Do not add extra vegetables, herbs, garlic, onions, peppers, or oil to this recipe unless using a tested recipe that includes those ingredients.
Do not reduce the processing time.
Do not guess at pressure or altitude adjustments.
Do not use tomatoes from dead or frost-killed vines.
 
Final Thoughts
Canning crushed tomatoes is a practical first tomato-canning project because the jars become useful pantry ingredients for cooked meals.
The important steps are simple but specific. Peel and quarter the tomatoes, heat them properly, acidify every jar, leave the correct headspace, and process using the correct time or pressure for the chosen canning method.
 
Must Read: Safety Guidelines for Home Canning
Always match the canning method to the food. High-acid foods can be water bath canned, while low-acid foods must be pressure canned. Use tested recipes designed for home canning. Do not adjust ingredient ratios that affect acidity or safety. Follow processing times and instructions exactly. Skipping steps or shortening processing time can make food unsafe. After jars cool, remove the screw bands and check that lids are sealed. Store jars without rings so a failed seal is easy to detect. If a jar becomes unsealed, develops a bulging lid, leaks, or shows signs of spoilage, do not taste the food. Discard it.

Canning Safety Basics: What You Need to Know Before You Start