Comments on: Canning Crushed Tomatoes

By: ©Rachel Arsenault

©Rachel Arsenault — Sun, 03 Sep 2023 13:11:16 +0000

In reply to Jen. Jen, You're absolutely right! The specific amount of tomatoes doesn't matter as long as you add the correct amount of citric acid and salt to each jar. Feel free to can the quantity your tomatoes produce, and ensure you follow proper canning procedures for a safe and delicious result.

By: ©Rachel Arsenault

©Rachel Arsenault — Sun, 03 Sep 2023 13:08:19 +0000

In reply to Jen. Jen, It sounds like you did everything right! Canning can sometimes yield varying results due to factors like the juiciness of the tomatoes. Having extra jars is a pleasant surprise, and as long as you followed the recipe and proper canning procedures, your tomatoes should be safe and delicious.

By: Jen

Jen — Sun, 03 Sep 2023 02:01:38 +0000

Also, given what the Ball recipe says, is there really any reason at all to weigh the tomatoes? Since you are adding the citric acid and salt right to the jar, couldn’t you just boil up a bunch of tomatoes and can however many pints/quarts if gives you….reheating the tomatoes if they have had to sit while one batch is water bath canning?

By: Jen

Jen — Sun, 03 Sep 2023 01:57:40 +0000

I am pretty sure I followed the recipe here which matches the recipe on the National center for Home Food preservation. I used 15 pounds of tomatoes and I ended up with 11 pints of tomatoes instead of 9. I also feel like it’s just basically a juicy and chunky sauce. Do you think I did everything right?

In reply to Kansas. Kansas, You can use cherry tomatoes for this recipe. Just keep in mind that you'll need to peel them, which might be a bit time-consuming due to their smaller size. :)