Canned Crushed Heirloom Tomatoes
Prep Time
45 mins
Cook Time
55 mins
Total Time
1 hr 40 mins
How to make canned crushed heirloom tomatoes.
Recipe Type: Canning
Makes: 4 quarts
Author: Brooklyn Supper
  • 10 pounds heirloom tomatoes (throw in a few extra if you have lots of compromised fruit you’ll need to cut away)
  • 1/2 cup lemon juice (for pH balance, you’ll want to use the prepared kind)
  • 4 teaspoons sea salt
  • ice
  • Since canning is a bit complex , you’ll want to have these tools handy. But please, don’t be daunted – I had a double batch in processing in about an hour.
  • Special equipment:
  • 4 wide mouth quart jars with rings and lids (jars should be inspected carefully to make sure there are no chips or cracks)
  • very large pot for sterilizing jars and lids as well as heat processing the filled jars
  • large bowl for dipping blanched tomatoes
  • cutting board , preferably one with a gutter
  • extra sharp paring knife and/or a chef’s knife (sharpen just before you begin)
  • 5 quart non-reactive pot for cooking tomatoes
  • medium bowl for collecting tomato juices (if using)
wide mouth funnel (not absolutely necessary, but it helps)
  • tongs and jar lifter
  1. Immerse 4 quart jars in a large, water-filled pot. Set over high heat, cover, and bring to a boil. As soon as water boils, turn off heat and set aside.
  2. Meanwhile, heat another large pot with boiling water –– you’ll use this to blanche to heirlooms. Also set out a large bowl of icy water and prepare a large cutting board. Set out a medium bowl to collect the tomato seeds and water.
  3. Dip a group of 5 – 6 tomatoes into the boiling water for 1 minute, and then use a slotted spoon to move blanched tomatoes straight into the ice water. Core and peel the skin from the tomatoes. Cut away and discard any dark spots or sections of mushy flesh. Cut each tomato in half and scoop any juices into the medium bowl. Rough chop tomatoes, and set in a large, non-reactive pot or, temporarily, in a large bowl (if you don’t have a second large pot). Continue until all the tomatoes have been peeled and chopped.
  4. Set the large pot of chopped tomatoes over high heat. Bring mixture to a boil quickly, then turn heat to medium so the mixture bubbles vigorously. Use a potato mashed to mash the tomatoes a bit and stir often. Cook mixture for 10 minutes.
  5. Add lemon juice and salt, and cook for five minutes longer.
  6. Bring large pot of jars back to a boil. Add lids and rims, and remove after one minute. Tip water out of the jars, and set out to fill.

  7. Ladle tomatoes into sterilized jars, leaving 1/2-inch of head space. Tap bottom of jar to displace bubbles. Wipe rims clean with a cloth dipped in hot water. Top with lids and seal with rims.
  8. Set jars into same pot used to sterilize. You’ll probably need to remove about 4 quarts of water – leave enough so jars are covered by an inch or two of water. Bring to a boil, cover with the lid, and process in vigorously boiling water for 45 minutes.

  9. While jars are processing, pour tomato water into jars, seal, and set in the fridge. Within a day, you’ll want to strain the tomato water.

  10. Set jars on a heat proof surface. Tap bottom gently to remove bubbles. Lids should invert and seal overnight. If one of your jars doesn’t seal, set it in the fridge and use within a week.