• sometimes I add a basil leaf or two or sometimes a tomato leaf (the tomato leaf adds an extra tomato flavored punch (and nope they're not poisonous)

Home canned crushed tomatoes

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On Sunday evening I worked well into the night canning up some tomatoes for enjoying this winter. I can all of my tomatoes as crushed tomatoes, and I never remove the seeds. Some people say the seeds can make your tomatoes bitter, but I've never noticed that it does. I've read so many different directions for canning crushed tomatoes, some of them say to process them for an hour and half in a water bath canner. I follow the directions from this great brochure from the University of Georgia - Tomato Canning. I also use the directions from Well-Preserved.

chiotsrun.com/2010/08/18/putting-up-tomatoes-for-winter-s...

sierramills, ninjapoodles, and 14 other people added this photo to their favorites.

  1. Lynnette Henderson 45 months ago | reply

    This looks SO good! Last year I did crushed tomatoes with part of our tomatoes, and those jars were gone first. This year, I am going to do all mine like yours!

  2. sierramills 45 months ago | reply

    it looks amazing, thanks for the info!

  3. FuoriBorgo 45 months ago | reply

    They look wonderful! I never remove the seeds either, but now that you mention it, the classic tomatoes for canning in this country (san marzano) are very few seeds.

  4. These Days in French Life 45 months ago | reply

    i like them with their seeds too, i keep thinking that the seeds are there for a reason for us to eat. your photo looks gorgeous and reminds me so much of how august is full of red colors.

    i went to the farmer guy that sells me his not so pretty tomatoes for a song that i use to can and he said this year i have to wait at least until sept 1st because the harvest is so poor, we have had a very mild summer with randoms days of scorching heat and then cold days.

  5. sheree's alchemy 45 months ago | reply

    I have been wanting to can/preserve some tomato based recipes and have been so nervous because of the processing. Thanks for sharing your references....I'll have to check them out.

  6. Chiot's Run 45 months ago | reply

    Oh, don't be scared or nervous, it's so easy! I even still try to use the old canning times because I think the new ones overcook the food.

    Start with tomatoes as they're super quick and easy, the book Well-Preserved is a fantastic little book and includes some easy canning and some more advanced.

  7. sheree's alchemy 45 months ago | reply

    Thanks so much for the tips! I have the book Putting Up and was looking at that and it just made me nervous. I have only done jams/jellies so far. Now I have to do some tomatoes!

  8. Chiot's Run 45 months ago | reply

    I would say tomatoes are much easier than jams & jellies. I don't even bother adding salt or citric acid or lemon juice to mine when I can them (that's why I can my own, so it doesn't had extras in it). I have never had a jar go bad. I have seen one that went bad and you can plainly tell as mold forms on the top of the tomatoes in the jar. Usually it's pretty easy to tell that something you've canned had gone bad.

  9. Estela027 45 months ago | reply

    this is atrue art! art of conserving the aroma and the flavor!

  10. lew horn III 44 months ago | reply

    That's impressive. Our first round of tomato canning (ever) yielded 5 quarts. We may have to do another round, if tomatoes are still good, to have a worth amount for winter.

  11. heleconia 44 months ago | reply

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  13. cantina di dom fuas 44 months ago | reply

    gorgeous lot of sauce! well done!

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  15. philippz88 16 months ago | reply

    brilliant. How many tomatoes it takes to fill 15 jars?

  16. Chiot's Run 16 months ago | reply

    It takes a good amount

    I'd say a bushel or so.

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