For canning crushed tomatoes, here is what I do:
12 - 15 pounds of tomatoes, mostly plums and a few beefsteaks because they add darker color. Should yield about 4 quarts.
Fill a large pot with water and get it boiling. Fill a large bowl with ice and water.
While your waiting for the water to boil, wash the tomatoes. Prepare them by cutting the tops off just enough to get the cap. Alternately, many people just cut the core from the top, but honestly, it takes longer and doesn't really save you anything. After you cut the top, turn it over and make two slices on the bottom of the tomato in the form of an X. Do this to all of the tomatoes.
When the water gets boiling, add the tomatoes (in workable batches) and blanch for about a minute or until you see the skins starting to pull away from the fruit. Remove the tomatoes and immediately put them into the ice water. After about a minute you should be able to handle the tomatoes and the skins should practically fall off with little effort.
Place the skinned tomatoes into very large sauce pan over medium high heat and using a masher, crush them down. You don't have to go crazy here, just break them up a bit. The cooking process will take care of them. You want to get all of that liquid out.
From here, I usually cook it "one click lower than high" until it reduces about a third. While this is going on, I get my water bath canner going.
Fill the bath to where it will cover your quart or pint jars about an inch when full. It will take a while to get all this water boiling so start it as soon as you start reducing your tomatoes.
Prepare the jars, bands, and lids as per their directions which usually means washing the jars and lids in soapy water, inspecting the jar tops for any chips. Once cleaned, keep the lids and bands in hot water (nothing over 180, DO NOT BOIL LIDS). I usually keep the jars hot by putting them in my EMPTY dishwasher on the bottom rack and then I put the heat element on. You do not want to put hot ingredients into cool jars. Make sure they are warm!
Once the water bath is starting to boil and the tomatoes are reduced to your desire (you don't want them too watery), you can begin filling the jars. Add two tablespoons lemon juice to each quart before you fill them. 1 tablespoon for pints. Using your canning funnel, add the tomatoes to the jars leaving 1 inch headroom. Put the lid and band on and turn to finger tight. In other words, don't over tighten!
Using the rack, place the jars into the water bath and when it returns to a boil, process 40 minutes. Remove and let cool on a towel in an area where there is no major draft.
12 - 15 pounds of tomatoes, mostly plums and a few beefsteaks because they add darker color. Should yield about 4 quarts.
Fill a large pot with water and get it boiling. Fill a large bowl with ice and water.
While your waiting for the water to boil, wash the tomatoes. Prepare them by cutting the tops off just enough to get the cap. Alternately, many people just cut the core from the top, but honestly, it takes longer and doesn't really save you anything. After you cut the top, turn it over and make two slices on the bottom of the tomato in the form of an X. Do this to all of the tomatoes.
When the water gets boiling, add the tomatoes (in workable batches) and blanch for about a minute or until you see the skins starting to pull away from the fruit. Remove the tomatoes and immediately put them into the ice water. After about a minute you should be able to handle the tomatoes and the skins should practically fall off with little effort.
Place the skinned tomatoes into very large sauce pan over medium high heat and using a masher, crush them down. You don't have to go crazy here, just break them up a bit. The cooking process will take care of them. You want to get all of that liquid out.
From here, I usually cook it "one click lower than high" until it reduces about a third. While this is going on, I get my water bath canner going.
Fill the bath to where it will cover your quart or pint jars about an inch when full. It will take a while to get all this water boiling so start it as soon as you start reducing your tomatoes.
Prepare the jars, bands, and lids as per their directions which usually means washing the jars and lids in soapy water, inspecting the jar tops for any chips. Once cleaned, keep the lids and bands in hot water (nothing over 180, DO NOT BOIL LIDS). I usually keep the jars hot by putting them in my EMPTY dishwasher on the bottom rack and then I put the heat element on. You do not want to put hot ingredients into cool jars. Make sure they are warm!
Once the water bath is starting to boil and the tomatoes are reduced to your desire (you don't want them too watery), you can begin filling the jars. Add two tablespoons lemon juice to each quart before you fill them. 1 tablespoon for pints. Using your canning funnel, add the tomatoes to the jars leaving 1 inch headroom. Put the lid and band on and turn to finger tight. In other words, don't over tighten!
Using the rack, place the jars into the water bath and when it returns to a boil, process 40 minutes. Remove and let cool on a towel in an area where there is no major draft.
