Michigan State University Extension
Preserving Food Safely - 01600830
10/13/97

### TOMATOES--CRUSHED (WITH NO ADDED LIQUID)

    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.

         Acidify  by  adding two tablespoons of  bottled  lemon

    juice
    or 1/2 teaspoon of citric acid per quart of  tomatoes.

    For
     pints,  use one tablespoon bottled lemon juice  or  1/4

    teaspoon
     citric  acid.  Acid can be added directly  to  the

    jars
    before filling with product.  Add sugar to offset  acid

    taste,
    if desired.  Four tablespoons of a 5 percent  acidity

    vinegar
     per  quart may be used instead of  lemon  juice  or

    citric
    acid.  However, vinegar may cause undesirable  flavor

    changes.

          Add  1  teaspoon of salt per quart to  the  jars,  if

    desired.
     Fill  hot  jars  immediately  with  hot  tomatoes,

    leaving
    1/2-inch headspace.  Adjust lids and process.

                  RECOMMENDED PROCESS TIMES FOR CRUSHED

                   TOMATOES IN A BOILING WATER CANNER

                    Process Times at Altitudes of

    Style

    of
        Jar     0-          1001-        3001-       6001-

    Pack
      Size    1000  ft.   3000  ft.    6000 ft.    8000 ft.

    Hot
       Pints   35  min.    40           45          50

    Hot
       Quarts  45          50           55          60

                        RECOMMENDED PROCESS TIMES FOR CRUSHED

                      TOMATOES IN A DIAL-GAUGE PRESSURE CANNER

               Canner Gauge Pressure (PSI) at Altitudes of

    Style

    of
       Jar   Process     0-       2001-    4001-     6001-

    Pack
     Size  Time        2000 ft. 4000 ft. 6000 ft.  8000 ft.

    Hot
      Pints 20 min.     6 lb.    7 lb.    8 lb.     9  lb.

    Hot
     Quarts 20          6        7        8         9

    Hot
      Pints 15 min.     11 lb.   12 lb.   13 lb.    14 lb.

    Hot
     Quarts 15          11       12       13        14

               RECOMMENDED PROCESS TIMES FOR CRUSHED

            TOMATOES IN A WEIGHTED-GAUGE PRESSURE CANNER

                            Canner Gauge Pressure  (PSI)

                             at  Altitudes  of

    Style

    of
        Jar      Process        0-               Above

    Pack
      Size     Time           1000  ft.        1001  ft.

    Hot
       Pints    20 min.        5 lb.            10 lb.

    Hot
       Quarts   20             5                10

    Hot
       Pints    15 min.        10 lb.           15 lb.

    Hot
       Quarts   15             10               15

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