Canning Crushed Tomatoes
Found on mountainmammacooks
NOTE: I doubled the recipe so I got a total of 6 quarts. I did three with the Italian spice blend and three with the Mexican spice blend.
INGREDIENTS Makes 3 quarts
12 cups peeled, seeded & quartered tomatoes (roma if you can find them)
bottled lemon juice per quart
kosher or canning salt salt
Italian spice blend: combine 2 tablespoons dried Italian seasoning blend, 1 tablespoon garlic powder and 1/2 teaspoon hot pepper flakes (optional)
Mexican Spice Blend: combine 2 1/2 teaspoons chili powder, 1 teaspoon cumin, 2 teaspoons oregano, 1 1/2 teaspoons garlic powder, 1 teaspoon coriander and 1 teaspoon seasoned salt.
Prepare the desired spice blend and set aside. Place tomatoes in a large stainless steel saucepan- it's best not to crowd or layer the tomatoes so the largest pan you have will work the best. Using a large slotted spoon or potato masher, gently crush the tomatoes so the juices release and the tomatoes are 'crushed'. Add just enough water to cover the tomatoes. Bring to a boil over medium-high heat, stirring gently. Reduce heat and boil gently for 5 minutes.
Before packing tomatoes into each quart jar, add 2 tablespoons lemon juice and 1/2 teaspoon kosher or canning salt to each hot jar. Add 1 tablespoon of chosen spice blend.
Pack hot tomatoes into prepared jars to within 1/2-inch of the top of jar. Ladle just enough of the hot tomato juice/liquid to cover the tomatoes, leaving 1/2-inch headspace. Remove any air bubbles by poking either a plastic knife or a wooden skewer into the sides of the jars. Adjust headspace, if necessary, by adding more liquid. Wipe the rim clean with a clean, wet paper towel. Assemble lids.
Place jars in a boiling water bath canner, making sure they are completely covered in water. Bring to a boil and process for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.