Michigan State University Extension
Preserving Food Safely - 01600830
08/03/99

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 
     

                 Process Times at Altitudes of               

Style                                                        

of     Jar     0-          1001-        3001-       6001-    

Pack   Size    1000  ft.   3000  ft.    6000 ft.    8000 ft. 

Hot    Pints   35  min.    40           45          50       

Hot    Quarts  45          50           55          60
RECOMMENDED PROCESS TIMES FOR CRUSHED
TOMATOES IN A DIAL-GUAGE PRESSURE CANNER
  

            Canner Gauge Pressure (PSI) at Altitudes of      

Style                                                        

of    Jar   Process     0-       2001-    4001-     6001-    

Pack  Size  Time        2000 ft. 4000 ft. 6000 ft.  8000 ft. 

Hot   Pints 20 min.     6 lb.    7 lb.    8 lb.     9  lb.   

Hot  Quarts 20          6        7        8         9        

Hot   Pints 15 min.     11 lb.   12 lb.   13 lb.    14 lb.   

Hot  Quarts 15          11       12       13        14

RECOMMENDED PROCESS TIMES FOR CRUSHED
TOMATOES IN A WEIGHTED-GAUGE PRESSURE CANNER
   

                         Canner Gauge Pressure  (PSI)        

                          at  Altitudes  of                  

Style                                                        

of     Jar      Process        0-               Above        

Pack   Size     Time           1000  ft.        1001  ft.    

Hot    Pints    20 min.        5 lb.            10 lb.       

Hot    Quarts   20             5                10           

Hot    Pints    15 min.        10 lb.           15 lb.       

Hot    Quarts   15             10               15


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