[an error occurred while processing this directive]Crushed
Tomatoes (With No Added Liquid)
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Title:
Crushed Tomatoes (With No Added Liquid)
Yield:
1 Recipe
Categories:
Vegetables,
Fruits,
Canning
Ingredients:
A high-quality product, ideally suited for use in soups, stews, and
casseroles. This recipe is similar to that formerly referred to as
"Quartered Tomatoes."
Quantity: An average of 22 pounds is needed per canner load of 7 quarts; an
average of 14 fresh pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 17 to 20 quarts of crushed tomatoes--an average
of 2-3/4 pounds per quart.
Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or
until skins split. Then dip in cold water slip off skins, and remove cores.
Trim off any bruised or discolored portions and quarter. Heat one-sixth of
the quarters quickly in a large pot, crushing them with a wooden mallet or
spoon as they are added to the pot. This will exude juice. Continue heating
the tomatoes, stirring to prevent burning. Once the tomatoes are boiling,
gradually add remaining quartered tomatoes, stirring constantly These
remaining tomatoes do not need to be crushed. They will soften with heating
and stirring. Continue until all tomatoes are added. Then boil gently 5
minutes. Add bottled lemon juice or citric acid to jars (See acidification
directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill
jars immediately with hot tomatoes, leaving 1/2-inch headspace. Adjust lids
and process. Recommended process times are given in Table 1, Table 2, and
Table 3.
Table 1. Recommended process time for Crushed Tomatoes in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 min.
2,001 - 4,000 ft: 7 min.
4,001 - 6,000 ft: 8 min.
6,001 - 8,000 ft: 9 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 min.
2,001 - 4,000 ft: 12 min.
4,001 - 6,000 ft: 13 min.
6,001 - 8,000 ft: 14 min.
Table 2. Recommended process time for Crushed Tomatoes in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints. Process Time: 20 min. Canner Gauge
Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
Style of Pack: Hot. Jar Size: Quarts. Process Time: 15 min. Canner Gauge
Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb. NOTE: This
section of the guide appears to contain some sort of error in the
information given within Table 3 above. In the USDA book, there are only
TWO sizes of jars specified in the table, but there are THREE separate
lines of figures in the table, and it is not completely clear which jar
size the second and third entries refer to. I have given the second entry's
numbers as those to be used for Quart jars, and below I have reprinted the
third entry on the table, for an unknown jar size.
Style of Pack: Hot. Jar Size: ??. Process Time: 10 min. Canner Gauge
Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
Above 1,000 ft: Not recommended. Table
3. Recommended process time for Crushed Tomatoes in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 35 min.
1,001 - 3,000 ft: 40 min.
3,001 - 6,000 ft: 45 min.
Above 6,000 ft: 50 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 45 min.
1,001 - 3,000 ft: 50 min.
3,001 - 6,000 ft: 55 min.
Above 6,000 ft: 60 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini