Tomatoes
Crushed Tomatoes
Fresh crushed tomatoes acidified and canned without added vegetables.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 22 lb ripe tomatoes per 7 quarts
- Bottled lemon juice or citric acid for every jar
- Canning salt (optional)
Preserve
Instructions
- 01
Wash, dip in boiling water 30–60 seconds, chill, peel, core, and quarter tomatoes.
- 02
Heat one-sixth quickly while crushing; add remaining tomatoes gradually and boil gently 5 minutes.
- 03
In a boiling-water canner, acidify jars, fill hot with ½-inch headspace, and process pints 35 minutes or quarts 45 minutes.
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Trusted recipe source
NCHFP — Crushed Tomatoes
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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