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  • Serves: 1 Recipe

Crushed Tomatoes (With No Added Liquid)

  • Recipe Submitted by on

Category: Vegetables, Canning, Fruit

 Ingredients List

  • 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. Add bottled lemon juice or citric acid to jars (See acidification
  • directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill
  • jars immediately with hot tomatoes, leaving 1/2-inch headspace. Adjust lids
  • and process. Recommended process times are given in Table 1, Table 2, and
  • Table 3.
  • Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge
  • pressure canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
  • Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 min.
  • 2,001 - 4,000 ft: 7 min.
  • 4,001 - 6,000 ft: 8 min.
  • 6,001 - 8,000 ft: 9 min.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
  • Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 min.
  • 2,001 - 4,000 ft: 12 min.
  • 4,001 - 6,000 ft: 13 min.
  • 6,001 - 8,000 ft: 14 min.
  • Table 2. Recommended process time for Crushed Tomatoes in a weighted-gauge
  • pressure canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb. NOTE: This
  • section of the guide appears to contain some sort of error in the
  • information given within Table 3 above. In the USDA book, there are only
  • TWO sizes of jars specified in the table, but there are THREE separate
  • lines of figures in the table, and it is not completely clear which jar
  • size the second and third entries refer to. I have given the second entry's
  • numbers as those to be used for Quart jars, and below I have reprinted the
  • third entry on the table, for an unknown jar size.
  • Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge
  • Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
  • Above 1,000 ft: Not recommended. Table
  • 3. Recommended process time for Crushed Tomatoes in a boiling-water canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
  • 1,000 ft: 35 min.
  • 1,001 - 3,000 ft: 40 min.
  • 3,001 - 6,000 ft: 45 min.
  • Above 6,000 ft: 50 min.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 45 min.
  • 1,001 - 3,000 ft: 50 min.
  • 3,001 - 6,000 ft: 55 min.
  • Above 6,000 ft: 60 min.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Crust VariationsCheesecake
Categories: Cheesecake
Yield: 16 Servings

GRAHAM CRACKER
30 Graham cracker crumbs;
-finely chopped 1 1/2 c
3 tb Sugar
1/4 c Butter or margarine; melted

CHOCOLATE CRUMB
1 1/2 c Chocolate wafer cookies;
-finely ground24 cookies
3 tb Sugar
1/4 c Butter or margarine

GINGERSNAP
1 1/2 c Round gingersnaps; finely
-ground30 cookies
3 tb Sugar
1/4 c Butter or margarine

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