Opening a jar of home-canned tomatoes in the middle of winter gives you that fresh summer flavor when you need it most. This straightforward recipe for canning crushed tomatoes has just three ingredients and is perfect for learning waterbath canning. You can use this in so many classic recipes, from quick pasta sauce to chili.
Canning Crushed Tomatoes
Equipment
- Waterbath canner
- 6 pint-size mason jars
- potato masher
- Ladle
Ingredients
- 8 pounds Roma tomatoes about 25 tomatoes
- 6 tablespoons bottled lemon juice
- 3 teaspoons canning salt
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Instructions
- Prep jars and lids. Wash your mason jars with hot, soapy water, then transfer them to a waterbath canner. Fill the canner with water until the mason jars are fully submerged. Place over medium heat. Cover and simmer. Wash the rings and lids with hot, soapy water and set aside.
- Boil and score. Bring a large pot of water to a boil. While your water is coming up to a boil, gently score the bottom of your tomatoes with an X.
- Prep ice-water bath. Prepare an ice-water bath by filling a large mixing bowl with ice about halfway, then fill it with water until it is filled ¾ way full.
- Boil and ice tomatoes. Once the water is boiling, working in batches, transfer 5-6 scored tomatoes to the boiling water. Boil for 30-90 seconds or until the skin pulls away from the tomato. Transfer the tomatoes to the prepared ice water bath.
- Peel and cut. Peel the skins off the tomatoes. You can save the skins to make tomato powder by placing the skins in the dehydrator. Cut the tomatoes into quarters.
- Heat and mash. Place 3 cups of the quartered tomatoes into a large stainless steel pot. Place over medium heat. Using a potato masher, mash the tomatoes as they warm. Once the tomatoes have broken up and are bubbling, add 2 cups of the quartered tomatoes. Continue mashing until all the tomatoes are broken up. You should have about 12 cups of crushed tomatoes.
- Boil. Once the tomatoes have all been crushed down, bring to a rapid boil for 5 minutes, stirring constantly so the mixture doesn’t stick to the bottom or boil over. Remove from the heat.
- Fill jars. Remove the jars from the waterbath canner. In each jar, add 1 tablespoon of lemon juice and ½ teaspoon of canning salt. Ladle the hot crushed tomatoes to the jars, leaving ½ inch of headspace in each jar.
- Debubble, wipe, and lid. Using a debubbler, remove any air bubbles and refill to keep a ½ inch headspace. Wipe the rims with a clean, damp towel. Place the clean lids and rings on the jars. Tighten the rings so they are fingertip-tight.
- Process. Transfer the jars to the waterbath canner, and fully submerge them in water with at least 1 inch of water above the jars. Add a splash of white vinegar (optional to prevent build-up from forming on the outside of the jars). Bring the water to a boil. Once boiling, set a time for 35 minutes.
- Cool. After 35 minutes, remove the canner from the heat and remove the lid. Let jars cool for 5 minutes inside the canner. Remove from the canner and place in a heat-safe area. Cool for 12-24 hours.
- Check seals. Once completely cooled, check the jars for a proper seal. If a proper seal has been confirmed, label the jars and store them in a cool, dark place for up to 18 months, per your lids manufacturer’s recommendations. If a proper seal has not been made, refrigerate immediately and use within 3 days.
Notes
- Roma tomatoes are best to use because they give you the biggest amount of sauce.
- Bottled lemon juice is recommended for canning best practices because the acid level is consistent.
- I used Mortons Canning and Pickling Salt
- Nutrition Facts are for one pint jar
It might seem unnecessary, but peeling the tomatoes is what gives you a good texture. The peels don’t break down during canning and can leave tough bits in your sauce months later. The quick blanching step makes removing them easy and fast.
To get a better consistency, crush the tomatoes in batches. Start small and gradually add more. When it starts to bubble, you can add more. You make it as chunky or smooth as you want. Personally, I prefer smooth.
Tips for Success
Quick peeling: After blanching, immediately transfer tomatoes to ice water. The temperature difference makes the skins slip off easily.
Proper headspace: That half-inch gap at the top of each jar allows for expansion during processing while ensuring a good vacuum seal.
Remove air bubbles: Trapped air can prevent proper sealing. Run your tool around the inside edge of each jar before sealing.
Check for seals: The “ping” sound as jars cool confirms the vacuum seal has formed. Always check seal quality before storing.
Full processing time: The 35-minute processing time isn’t negotiable — it ensures both food safety and a reliable seal. If you live above sea level, read here to adjust your processing time correctly.
Ingredients and Equipment
Roma tomatoes: Their meaty texture and lower water content make them perfect. One pound yields approximately ¾ cup of crushed tomatoes. If you have different tomatoes from your garden or just a lot of tomatoes after the harvest, check out my ideas of things to make with tomatoes.
Bottled lemon juice: Use bottled, not fresh — it has a consistent acid level for safe preservation. You need one tablespoon per pint jar.
Canning salt: Regular table salt contains additives that can cloud your tomatoes. Canning salt dissolves cleanly.
Waterbath canner: Essential for proper processing. If you’re a beginner, you can use a large stockpot with a kitchen towel on the bottom if necessary. Check out my practical canning tips if you need more help. 🙂
Potato masher: Gives you good control over texture. A wooden spoon works, too, but requires more effort.
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Make It Your Own
You can’t change too much with canning due to safety, but here are a few suggestions.
- Tomato varieties: Romas work best, but any paste tomato will do. San Marzano tomatoes are an excellent substitute.
- Seasonings: For safe preservation, add dried herbs (¼ teaspoon per jar) rather than fresh. Save garlic and onion additions for when you open the jar.
- Heat options: Add ¼ teaspoon red pepper flakes per jar for a bit of warmth.
- Texture control: Crush more thoroughly for a smoother sauce, or leave chunkier for more texture in winter cooking.
Home-canned tomatoes taste better and come in handy all year. Once you start using them, you’ll probably want to can more next summer.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.