Home Canned Crushed Tomatoes

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 canned 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.

If you want to go all out, you can use your discarded tomato skins to make tomato powder. Just spread them on a dehydrator tray after peeling and dry them completely. Grind into powder using a coffee grinder or blender. You can add it to soups, stews, and rubs throughout winter for more flavor.

Ingredients and Tools You’ll Need

Roma tomatoes are best, but if you have different tomatoes from your garden or just a lot of tomatoes after the harvest, check out my ideas for things to make with tomatoes. If you’re a beginner, check out my practical canning tips if you need more help. 🙂

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Water Bath 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

How to Make Canned Crushed Tomatoes

If you live above sea level, read here to adjust your processing time correctly.

Step One: 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.

Step Two: 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.

Step Three: 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 of the way full.

Step Four: 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.

Step Five: 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.

Step Six: 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.

Step Seven: 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.

Step Eight: 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 into the jars, leaving ½ inch of headspace in each jar.

Step Nine: 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.

Step Ten: 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 timer for 35 minutes.

Step Eleven: 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.

Step Twelve: 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.

Storage Instructions

Properly sealed jars keep for up to 18 months in a cool, dark place.

Once opened, refrigerate any unused portion and use within 3-5 days. Do not freeze the jars.

More Tomato Canning Recipes

• Canning whole tomatoes gives you a versatile pantry staple.
• You can throw a can of diced tomatoes into any winter soup or stew.
• Make some classic creamy tomato soup with roasted tomatoes.
• Or use a pressure canner to can tomato soup at home, so that you have it on your shelves ready to grab and go.

Printable Recipe