Canning Crushed or Diced Tomatoes
  • Approximately 3-1/4 pounds of tomatoes per quart, or 1-3/4 pounds per
    pint.
  • Before canning blanch, peel and deseed the fruit.
  • In a large pot, add a little olive oil and bring the tomatoes to a boil. Crush
    them with a spoon as they cook for 5 minutes.
  • Before canning add 1 tablespoon of bottled lemon juice to each quart jar
    and 1/2 teaspoon (optional) of salt, or for pints; 1 tablespoon of lemon
    juice and 1/4 teaspoon of salt.
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© 2004 David G. Blackburn
CanningUSA.COM
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Canning crushed or diced tomatoes is easy to do at home using this recipe
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Canning Tomatoes;
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