Preserved Crushed Tomatoes Food

34 DELICIOUS RECIPES WITH CANNED TOMATOES

Steps:

• Bring a large pot of salted water to the boil. Start cooking the pasta about 5 minutes after you start making the sauce.
• Cook pasta per packet instructions until al dente. Reserve ½ cup of pasta cooking water, then drain pasta.
• Heat the olive oil in a large pan and when it starts shimmering add the diced onion. Cook over medium heat until soft and translucent, it will take 5-6 minutes.
• Stir in the minced garlic and cook for 2 minutes until fragrant.
• Add the tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for about 15 minutes until it's slightly reduced. Stir occassionally, and if you use whole tomatoes break them with a back of a spoon.
• When the sauce is ready, taste and adjust the seasoning according to your liking.
• Add the drained pasta to the pan along with the fresh basil and toss until well combined. Add a touch of reserved starchy water to make the pasta juicer and moist.
• Serve with freshly grated parmesan cheese and more torn fresh basil leaves. Freshly ground black pepper and a drizzle of extra virgin olive oil to serve are optional. Enjoy!

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.

PRESERVED CRUSHED TOMATOES

Steps:

• Bring a large pot of water to a boil. Cut an X in the base of each tomato. Gently drop tomatoes into water. When they bob to the surface, remove and place in an ice bath.
• Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill it with water and bring to a boil. Add quart or pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
• Peel and core tomatoes and scoop out gel and seeds. With your hands, tear and crush tomatoes into a large nonreactive pot. After adding a few tomatoes, bring them to a brisk boil, crushing further with a potato masher or the back of a large spoon. (This will keep tomatoes and juice from separating in the jar.) Continue to add crushed tomatoes, maintaining a bubbling, brisk boil. When they are all added, boil for 5 minutes.
• Ladle hot tomatoes into warm jars, leaving a little more than 1/2 inch head space to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space. Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid. For pints, use 1 tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1 teaspoon to each quart or 1/2 teaspoon to each pint.
• Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into the pot of boiling water. Return to a full boil and process for 45 minutes for quarts or 35 minutes for pints. If there are both in the pot, process for the longer time. Transfer jars to a folded towel and cool for 12 hours. Jars will ping as they seal.
• Once cool, test seals by removing rings and lifting jars by their flat lids. If a seal has formed, lids will stay tight. Unsealed jars should be refrigerated and used within a week or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.

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.