Recipe(tried): Crushed Tomatoes (canning recipe)

TOMATOES - CRUSHED (WITH NO ADDED LIQUID)

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
packed hot, pints 35 minutes. quarts 45 minutes.

If you want to pack raw either whole or halves, then add the bottled lemon juice and process 85 minutes.