Crushed Tomatoes Food

CRUSHED TOMATOES (CANNING)

Steps:

• Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
• Remove the core and peel the skins.
• Cut into quarters.
• Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
• Gradually add the remaining quartered tomatoes, stirring constantly.
• After all the tomatoes are added, boil gently for 5 minutes.
• Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
• Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
• Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
• Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.

CRUSHED TOMATOES

Steps:

• Score bottom of each tomato with an X and boil in water until skin pulls away, about 1 minute. Transfer to a bowl of ice water and let cool. Peel and quarter tomatoes, then pulse in a food processor until crushed. Tomatoes can be frozen up to 6 months.

CRUSHED TOMATOES

Steps:

• Start with the best canned plum or pear tomatoes you can find. I recommend Valoroso or DiNapoli brands. Whether you start with canned or cooked fresh tomatoes, you'll want to rinse your hands frequently as you work, so set up your station near the sink or have a bowl of cold water nearby.
• Put a strainer over a bowl. Working over a second bowl, lift a tomato, pinch off the head (stem end) and any unripe areas, and let those pieces drop into the bowl. Some tomatoes may not be deep red. I prefer not to use those, but it's your call. Open up the tomato, remove any skins, seeds, or tough sections and add them to your discard bowl. Break the cleaned tomato into small pieces or strips and put them in the strainer. Keep in mind that these will not be blended, so if they look too coarse for your taste, run them through your fingers to make smaller pieces.
• Continue cleaning and crushing tomatoes until you have the amount called for in your recipe. Press gently on the tomatoes to strain as much liquid as possible. Discard the contents of the discard bowl and the bowl below the strainer. One 28-ounce can of tomatoes should yield 1 generous cup (250 grams) crushed tomatoes. The glaze can be stored in a covered container at room temperature for several months.

CRUSHED TOMATOES CANNED

Steps:

• Optional squeezing out the seeds and extra water before processing will produce thicker crushed tomatoes.
• Pulse 1 pound tomatoes at a time adding each to a large pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining crushed tomatoes while stirring continually. Continue until all tomatoes are added. Then boil gently 5-10 minutes.
• (When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. Helping adjust it`s pH value to 4.6 or lower by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.).
• Add lemon juice or citric acid to canning jars along with optional 1/2 teaspoon salt and optional sugar to taste, (if tomatoes are not to your sweetness) to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
• Process in Boiling Water Bath Canner for.
• Pints 35 minutes
• Quarts 45 minutes covered with water by 1-2 inches.
• For the Boiling Water Bath method, process an additional minute for each 1000 feet in elevation. (i.e.) 5000 feet=5 additional minutes of processing time.
• Check seals after 12-24 hours. Any unsealed jars should be refrigerated and used within 2 weeks. Sealed jars can be stored on the pantry shelf for up to one year.