Crushed Tomatoes
2-3/4 pound tomatoes per quart jar
Lemon juice
Salt, optional
Wash tomatoes. Dip in boiling water 30 - 60 seconds. Immediately dip in cold water. Slip off skins. Trip away any green areas and cut out core. Cut into quarters to measure about 2 cups.
Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.
Add 2 tablespoons lemon juice to each hot quart jar. Add 1 tablespoon lemon juice to each hot pint jar.
Pack hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes.
Process filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts. (Add 1 additional minute to hot water bath for every 1000 feet above sea level.) Remove jars and cool.
Recipe from FreshPreserving.com
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