Name: Crushed Tomatoes
Total time: 1 d 2 h 30 min
Ingredients: 14 pounds tomatoes , cored, peeled, and cut into 2-inch pieces; ¾ cup bottled lemon juice; 2 teaspoons salt

Why This Recipe Works

In order to yield 4 quarts, we needed to start with a copious amount of tomatoes. We couldn't simply throw this pile of tomatoes into the pot all at once; instead we added the tomatoes in batches, crushing them down as they cooked. After crushing all the tomatoes in a large Dutch oven, we boiled them for 30 minutes just to concentrate the flavors without cooking off the fresh tomato texture and brightness. The addition of lemon juice to each jar helped to acidify the crushed tomatoes so we could can them safely.

Before You Begin

For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. For more information on peeling tomatoes. For information on peeling tomatoes, see "Peeling Tomatoes" below.

Instructions

Cook one-quarter of tomatoes in large Dutch oven over medium-high heat, stirring often, until they release their juices, about 5 minutes. Crush tomatoes with potato masher and cook until no large pieces remain, about 5 minutes. Working in batches, add handful of tomatoes to pot and crush with potato masher; bring to boil before adding next handful.

Once all tomatoes have been crushed into pot, continue to boil mixture, reducing heat as needed, until slightly thickened and measures slightly more than 4 quarts, 20 to 30 minutes.

Meanwhile, set canning rack in large pot, place four 1-quart jars in rack, and add water to just cover jars. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add 3 tablespoons lemon juice and ½ teaspoon salt to each hot jar. Using funnel and ladle, portion hot tomatoes into jars, leaving ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on tomatoes to remove air bubbles, and add more tomatoes as needed.

While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 45 minutes for up to 1,000 feet, 50 minutes for 1,001 to 3,000 feet, 55 minutes for 3,001 to 6,000 feet, or 1 hour for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rings. (Sealed jars can be stored for up to 1 year.)