How to Can Crushed Tomatoes Safely

Learn how to safely can crushed tomatoes at home to use all year round.  This is a safe and tested recipe and adds acid for water bath canning.

 How to Can Crushed Tomatoes for Year-Round Cooking

If your garden is overflowing with ripe tomatoes, learning how to can crushed tomatoes is a great way to preserve that summer harvest for the months ahead. Home canned crushed tomatoes are incredibly versatile and can be used in soups, stews, chili, pasta sauces, casseroles, and countless other recipes.

I don't like any approved spaghetti sauce recipes, so I can crushed tomatoes to make my own sauce and other tomato based recipes when I want to make them.

For more canning recipes, check out these posts:

• Pickled Banana Peppers Canning Recipe
• Strawberry Pie Filling Canning Recipe
• How to Can Vegetable Broth

Why Can Crushed Tomatoes?

Crushed tomatoes are one of the most convenient tomato products to have in your pantry. Because the tomatoes are already peeled, cored, and crushed, they are ready to use when you need them.

Having jars of home-canned crushed tomatoes on hand can make meal preparation much easier. Simply open a jar and add the tomatoes to your favorite soup, sauce, stew, or casserole.

I use them in recipes where I would use diced tomatoes.  Since diced tomatoes aren't approved for canning, these are the next best thing.

What Tomatoes Are Best for Canning?

Choose fresh, firm, high-quality tomatoes that are preferably vine-ripened. Meaty varieties, such as Roma or Amish Paste tomatoes, work particularly well because they produce a thicker crushed tomato product.

You can use other varieties of ripe tomatoes, too. Keep in mind that tomatoes with higher water content will produce a thinner finished product.

Avoid tomatoes that are bruised, damaged, diseased, overripe, or harvested from dead or frost-damaged vines.

Is It Safe to Can Crushed Tomatoes?

One of the most important things to understand about canning crushed tomatoes is that tomatoes cannot always be assumed to have enough natural acidity for safe home canning.

Tomato acidity varies depending on the plant variety, growing conditions, maturity, and other factors. For this reason, current USDA-based recommendations call for acidifying tomatoes before processing.

For the tested crushed tomato process, bottled lemon juice or citric acid is added to the jars. I've used both with great results.  I usually use lemon juice just because it's easier to find and cheaper than citric acid.

Do not reduce the amount of acid because you prefer a less tangy flavor. If desired, sugar can be added later to balance the acidity when using the tomatoes in a dish.

Water Bath Canning vs. Pressure Canning

Tested instructions for crushed tomatoes provide options for both water bath canning and pressure canning. However, acidification is still required when pressure canning.

The processing time and pressure depend on the jar size, canning method, and elevation, so it is important to follow the processing information from your tested recipe.

For beginning home canners, a water bath canner is a familiar option when using properly acidified tomatoes and following a tested process.  These canners are cheaper, too.

How to Use Crushed Tomatoes

Use your home-canned tomatoes to make:

• Homemade spaghetti sauce
• Pizza sauce
• Tomato soup
• Chili
• Vegetable soup
• Beef stew
• Pasta dishes
• Casseroles
• Stuffed peppers
• Sloppy joes
• Tomato based sauces
• Chili
• Homemade salsa 

Because crushed tomatoes have already been prepared, they can save time when you're cooking during busy weeknights.

Ingredients

I have create the recipe per quart jar.  Adjust the recipe for your canner and how many fit in your canner.

• 2 3/4 lbs tomatoes per quart jar or two pints
• ½ teaspoon citric acid or 2 tablespoons bottled lemon juice for each quart or ¼ tsp citric acid or 1 tablespoon bottled lemon juice for each pint jar
• Salt 1 teaspoon salt for each quart jar or 1/2 teaspoon salt for each pint jar (if desired)

Directions

1.  Prepare water bath canner. Wash jars and heat in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2.  Prep tomatoes. Wash tomatoes and score with an X.  Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.

3.  Cut tomatoes.  Cut tomatoes into quarters and add 2 cups of tomatoes per quart jar to a stainless steel pot.  Heat over medium high heat until boiling.  Use a potato masher to mash the tomatoes and release their juices.  Keep it at a gentle boil and add more tomatoes as needed to fill your jars.  The tomatoes will soften as you heat and stir.  Once you've added all of the tomatoes, boil them gently for 5 minutes.  

3.  Remove the jars from the hot water with canning tons.  Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice per quart jar.  If using pints, add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice per pint jar.

4.  Add hot tomatoes to hot jar with a 1/2 inch head space.  Press the tomatoes into the jar to fill all of the pockets.  Fill with liquid from the tomatoes.  Add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar.  Debubble the jars and adjust the headspace if needed.  Wipe the rim and center a lid on the jar.  Add a ring and and tighten to fingertip tight.  Place the jar in the canner.  Repeat with the remaining jars.

5.  Add water to the canner to cover the jars by 1 inch.  Turn the heat to medium high  and place a lid on the canner.  Bring the water to a boil.  Process for your altitude.

0-1000 feet: 35 minute pints, 45 minute quarts

1001-3000 feet: 40 minute pints, 50 minute quarts

3001-6000 feet: 45 minute pints, 50 minute quarts

Above 6000 feet: 50 minute pints, 60 minute quarts

Turn off the heat and remove the cover.  Let jars sit for 5 minutes.  Remove with canning jar lifter and place on a heat proof surface.  Let sit untouched for 24 hours.  Check the seals.  If they flex in the center, refrigerate and use within 1-2 days, reprocess, or freeze.

Tips for Successful Tomato Canning

• Don't Skip the Acidification.  Adding bottled lemon juice or citric acid is an important food-safety step when canning tomatoes. Tomato acidity can vary naturally, which is why acidification is part of tested tomato-canning procedures.
• Follow Tested Processing Times.  Do not estimate processing times or use a processing time from a different tomato product. Crushed tomatoes have their own tested processing recommendations, and processing times can change based on jar size and elevation.
• Don't Add Extra Ingredients. If you're canning plain crushed tomatoes, stick with the ingredients and proportions in your tested recipe. Adding ingredients such as onions, peppers, garlic, or herbs can change the acidity and density of the product.
• Remove Rings for Storage.  Do not store canned jars with the rings.  The can cause a broken seal to reseal after allowing bacteria or other germs in.

How to Store Home Canned Crushed Tomatoes

After processing, allow your jars to cool according to safe home canning practices. Check the seals before labeling and storing them.

Store sealed jars in a cool, dark, dry place. Label the jars with the contents and date so you can easily keep track of your pantry inventory.

Before opening a jar, inspect it for signs of spoilage. If a jar has a broken seal, leaking contents, an unusual appearance, or an off odor, don't taste it.

Frequently Asked Questions

Can I use any variety of tomatoes for crushed tomatoes?

Yes, several varieties can be used, although meaty tomatoes such as Roma and paste tomatoes are particularly convenient for canning because they tend to produce a thicker product.

Do crushed tomatoes need to be peeled before canning?

The tested crushed tomato process includes peeling and coring the tomatoes. Removing the skins produces a smoother finished product and follows the tested preparation method.

Do I have to add lemon juice when canning tomatoes?

Acidification is an important part of the current tested process for home-canned tomatoes. Bottled lemon juice or citric acid can be used according to the tested recipe's specified amounts.

Can I add garlic or onions to canned crushed tomatoes?

Don't add extra low-acid ingredients to a plain crushed tomato canning recipe unless you're following a separately tested recipe designed for those ingredients.

What can I make with canned crushed tomatoes?

Home-canned crushed tomatoes are useful in soups, stews, chili, pasta sauces, casseroles, and many other recipes. They are especially convenient during winter when fresh garden tomatoes aren't available.

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