Go Back
+ servings
jars of canned crushed tomatoes
Print Recipe
5 from 1 vote

Canning Crushed Tomatoes

Canning crushed tomatoes is an easy way to preserve an abundance of ripe tomatoes quickly. Canned tomatoes are handy to use in chilies, soups, stews, and casseroles.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Canning
Cuisine: American
Keyword: canning crushed tomatoes
Servings: 18 servings
Calories: 50kcal
Author: Grow a Good Life


  • 15 pounds tomatoes  (see notes for quarts)
  • citric acid or bottled lemon juice


Prepare the Canning Equipment:

  • Wash your jars and lids in warm, soapy water and rinse well. Place the jar rack into the water bath canner, set the clean jars in the canner, add water, and boil jars for 10 minutes to sterilize.
  • Warm your lids in a small pot over low heat. Keep jars and lids warm until they are ready to use.

Prepare the Tomatoes:

  • Wash your tomatoes in plain water. 
  • To peel the tomatoes, bring a large saucepan of water to a boil and fill a large bowl with ice water.
  • Dip your tomatoes into the boiling water until the skins crack and loosen – about 30-60 seconds. Remove the tomatoes from the pot and place in the bowl of ice water to cool. Peel your tomatoes once they are cool enough to handle.
  • Quarter about a dozen of the peeled tomatoes and place them into a large stainless steel saucepan. Heat the tomatoes over medium-high heat, and crush with a potato masher once they soften.
  • Once the pot comes to a boil, begin cutting the remaining tomatoes into quarters, and adding to the pot as your work. Stir frequently to prevent sticking. No need to crush these tomatoes. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes.

Can the Tomatoes:

  • Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from the canner, drain, and line up on the towel.
  • Add 1/4 teaspoon of citric acid or 1 tablespoon of bottled lemon juice to each pint sized jar. (Add 1/2-teaspoon citric acid or 2 tablespoons lemon juice to each quart sized jar.)
  • Use the canning funnel and ladle, and fill the warm jars with hot tomatoes leaving 1/2-inch headspace.
  • Run the bubble popper through the jars to release air bubbles. Wipe the rims. Use the magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
  • Use the jar lifter to place jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more hot water if needed so the water level is 2-inches above the jar tops. When adding water, pour the water in between the jars and not directly onto them. Use the hot water from the small pot your lids were in.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, process pint sized jars for 35 minutes (quart sized jars for 45 minutes) at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary - See notes.
  • When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
  • Spread a kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet.
  • Allow the jars to cool undisturbed for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing as the jars cool.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
  • Remove the screw on bands and wash the jars. Label, date, and store the jars in a cool, dark place and use within 12 to 18 months. Yields about 9 pint jars of crushed tomatoes.


This is a tested safe canning recipe from the USDA Complete Guide to Home Canning. and and the Ball Complete Book of Home Preserving. Changing the recipe may make the product unsafe for canning.
Quarts: You'll need 22 pounds of fresh tomatoes for a canner load of 7 quarts.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Processing time for pints at altitudes of 1,001 - 3,000 ft. is 40 minutes, 3,001 - 6,000 ft. is 45 minutes, and above 6,000 feet is 50 minutes. Processing time for quarts at altitudes of 1,001 - 3,000 ft. is 50 minutes, 3,001 - 6,000 ft. is 55 minutes, and above 6,000 feet is 60 minutes.
If you need immediate canning help or answers, please contact your local extension office.


Serving: 0.5cup | Calories: 50kcal | Carbohydrates: 10g | Protein: 3g | Fiber: 4g | Sugar: 7g | Calcium: 60mg | Iron: 2mg