Canning Crushed Tomatoes: Your Fast, Safe, Step-by-Step Kitchen Playbook

The Late-Summer Moment You Can Feel

Tomatoes pile up on your counter—plump, sun-warmed, and begging to be saved for the months when store cans taste flat. You want a simple, reliable method that locks in bright flavor, keeps ingredients clean, and helps you build real pantry security. Canning crushed tomatoes is that move: quick to prep, endlessly useful, and designed to rescue weeknight dinners when time is short.

If you’re building a resilient pantry beyond tomato season, the Self-Sufficient Backyard shows practical ways to grow more, store more, and waste less—perfect alongside today’s canning project.

Why You’ll Love Canning Crushed Tomatoes

Speed in the pan: Crushed tomatoes thicken faster than juice and feel heartier than purée, so sauces and skillet meals come together in minutes.
Versatile texture: Compared with whole tomatoes, crushed tomatoes bring body without chunkiness—ideal for chili, braises, eggs in tomato, and pasta.

Budget-friendly pantry: Peak-season tomatoes are inexpensive. An afternoon now becomes dozens of easy meals later.
Cleaner labels: You control the salt and skip additives.

Safety First: Acidify Every Jar

Tomatoes live near the acid borderline, so you must add acid to each jar whether you water-bath or pressure can.

Choose one per jar:

Pints: 1 Tbsp bottled lemon juice or ¼ tsp food-grade citric acid

Quarts: 2 Tbsp bottled lemon juice or ½ tsp food-grade citric acid
Optional: 4 Tbsp (5%) white vinegar per quart (adds tang)

Why bottled lemon juice? Consistent acidity. Fresh lemons vary.

Gear You Actually Need

Large nonreactive pot (stainless or enameled)
Boiling-water canner with rack or a pressure canner
Mason jars (pints or quarts), new 2-piece lids

Jar lifter, wide-mouth funnel, bubble wand/chopstick, clean towels
Ladle, slotted spoon, large bowl with ice water, paring knife

How Many Tomatoes to Buy (and a Quick Table)

~22 lb → about 7 quarts of crushed tomatoes
~14 lb → about 9 pints
~53 lb (a bushel) → ~17–20 quarts (varies by juiciness)

Ingredient & Jar-Prep Table (Print-Friendly)

Item	For Pints	For Quarts	Notes
Ripe tomatoes (peeled, cored, quartered)	Fill to ½” headspace	Fill to ½” headspace	Hot-pack, no added liquid
Bottled lemon juice (5%)	1 Tbsp per jar	2 Tbsp per jar	Add before or after filling
OR Citric acid (food-grade)	¼ tsp per jar	½ tsp per jar	Use instead of lemon juice
Canning salt (optional)	½ tsp per jar	1 tsp per jar	Flavor only; not for safety
Headspace	½ inch	½ inch	Crucial for seals & siphoning control

Mid-content tip: Good water matters for taste and consistency. If you want a simple countertop solution for everyday drinking and kitchen tasks, check out the AquaTower gravity system—handy for prepping blanching water and daily cooking.

Step-by-Step: Hot-Pack Crushed Tomatoes (No Added Liquid)

Prep & Peel (Your Fast Workflow)

Wash tomatoes well.
Score a shallow X on the blossom end.
Blanch in boiling water for 30–60 seconds; move to ice water.

Slip skins, core, and quarter. Pile into a big bowl as you go.

Pro flow: Set an assembly line—boiling pot → ice bath → peel/core → quarter → hot pot → jars.

The “Crush & Heat” Method

Put about one-sixth of the tomato quarters into your large pot.
Set over medium-high heat and crush as they warm—this releases juice and prevents scorching.
Bring to a boil, then add the remaining tomatoes gradually, stirring so they soften into the hot ones.

Gently boil 5 minutes to heat through and reduce air pockets.

Fill the Jars

Add your chosen acid (lemon juice or citric acid) to each jar now or after filling.
Ladle hot crushed tomatoes into hot jars, leaving ½-inch headspace.

Add optional salt.
De-bubble with a wand/chopstick.
Wipe rims clean.
Apply lids fingertip-tight.

Processing Methods & Times (Choose One)

Acidification is required even for pressure canning.

pressure canning tomatoes

Boiling-Water Canner (Hot Pack)

Pints: 35 minutes at 0–1,000 ft
Quarts: 45 minutes at 0–1,000 ft

Altitude add-ons:
+5 min (1,001–3,000 ft) · +10 (3,001–6,000 ft) · +15 (6,001–8,000 ft) · +20 (8,001–10,000 ft)

How to run it

Place jars on rack in simmering water, covered by 1–2 inches.

Cover, bring to a rolling boil, then start your timer.
When time’s up, turn off heat, remove the lid, and wait 5 minutes before lifting jars.

Pressure Canner (Hot Pack)

Process pints or quarts for 20 minutes after reaching target pressure.

Weighted-gauge: 0–1,000 ft → 5 lb (some weights start at 10 lb; use 10 if needed). Above 1,000 ft → 10 lb.
Dial-gauge: 0–2,000 ft → 6 lb; then 7/8/9 lb for 2,001–4,000 / 4,001–6,000 / 6,001–8,000 ft.

How to run it

Lock lid, vent steam 10 minutes, then apply weight/close vent.
Start timing when pressure is steady.
Let pressure return to zero naturally; wait 2 minutes, remove weight, open lid away from you.
Let jars rest 10 minutes in the canner before removing.

After Processing

Set jars on a towel, 1–2 inches apart.
Cool 12–24 hours undisturbed.
Remove bands; check seals (lids concave, no flex).
Wash, label (date/contents), and store in a cool, dark place.

Troubleshooting & Quality Tips

Common “What Just Happened?” Moments

Separated layers: Normal for crushed tomatoes. Hot-packing reduces it. Shake jar before using or just stir in the pot.

Siphoning (lost liquid): Usually rapid pressure/temperature change or overfill. Respect headspace; avoid sudden changes; rest jars 5–10 minutes in canner before lifting.
Weak seals: Rim debris or off headspace. Wipe well and verify ½-inch headspace.
Scorching: Start with that first one-sixth, crush as it heats, and stir consistently.

Flavor & Texture Wins

Don’t over-reduce before jarring—save the thicker reduction for cooking later.
Skip low-acid add-ins (onions/peppers/garlic) in the jar unless following a tested recipe. Add aromatics when you cook.
Salt lightly—season in the pan later to taste.

Safety Red Flags (Discard If…)

Lids didn’t seal after 24 hours
Visible mold or fizzing on opening
Spurting liquid when you crack the seal
Off odors or anything feels “wrong”

Variations, Batch Planning & Everyday Uses

Keep Variations Safe

Plain crushed (baseline): Most flexible jar.
Fire-kissed note: Briefly roast a portion of tomatoes for smoky depth—still acidify and use the same processing times.
Herb lovers: Add herbs to your meal, not the jar, unless using a tested recipe.

Batch Math That Saves Time

Standard 7-quart rack → plan ~22 lb per run.
Short on tomatoes? Run pints—they process faster and fit small-household cooking.

Keep a second kettle heating to top up canner water quickly.

Everyday Ways to Use Your Jars

10-minute skillet sauce: Olive oil, garlic, pepper flakes, a jar of crushed tomatoes—simmer to thicken, toss with pasta.
Eggs in tomato (shakshuka-style): Onion, spices, jar of crushed tomatoes; simmer and nest eggs on top.

Weeknight chili base: Browned meat/beans + a jar = done.
Braises & stews: Crushed tomatoes bring body without heaviness.

Quick Recipe Card (Hot Pack, No Added Liquid)

Yield: ~7 quarts per 22 lb tomatoes (or ~9 pints per ~14 lb)
Method: Boiling-water or pressure canner (choose one)

Ingredients

22 lb ripe tomatoes (for 7 quarts), peeled, cored, quartered

Per quart: 2 Tbsp bottled lemon juice or ½ tsp citric acid
Per pint: 1 Tbsp bottled lemon juice or ¼ tsp citric acid
Canning salt (optional: 1 tsp per quart / ½ tsp per pint)

Directions

Blanch → ice bath → slip skins → core & quarter.
Heat one-sixth of tomatoes; crush to release juice; bring to a boil.
Add remaining tomatoes gradually; boil 5 minutes.
Add acid to jars; fill to ½-inch headspace; optional salt.

Process (choose one):
- Boiling-water: 35 min pints / 45 min quarts (+ altitude).
- Pressure canner: 20 min at your altitude-appropriate pressure.
Cool 12–24 h, check seals, label, store.

Storage, Shelf Life & Rotation

Store sealed jars in a cool, dark spot (not above the stove or near a dryer).

Best flavor within 12–18 months; rotate regularly.
After opening: refrigerate and use within 3–5 days, or freeze portions.

FAQs About Canning Crushed Tomatoes

Can I skip lemon juice if I pressure can?

No. Tomatoes are borderline in acidity. Acidify every jar whether you water-bath or pressure can.

Can I use fresh lemon juice instead of bottled?

Use bottled lemon juice for consistent acidity; or use food-grade citric acid (¼ tsp per pint; ½ tsp per quart).

Can I add garlic, onions, or peppers to the jars?

Avoid low-acid add-ins in the jar unless you’re following a tested recipe. Add aromatics when you cook.

What headspace should I use?

½ inch. It helps ensure strong seals and reduces siphoning.

My jars lost liquid during processing—are they ruined?

If lids sealed and contents look/smell normal, they’re generally safe. Next time, avoid rapid temperature swings, measure headspace, and rest jars before removing.

Do I need to sterilize jars first?

If you process for 10 minutes or more, pre-sterilizing jars isn’t required. Wash jars and keep them hot; the process time sterilizes them.

Why do crushed tomatoes sometimes separate?

Natural pectin/enzymes cause separation. Hot-packing reduces it. It’s cosmetic—stir before using.

How many pounds should I buy for a full canner?

Plan on ~22 lb for 7 quarts or ~14 lb for 9 pints.

Stock Your Shelves the Smart Way (Primary CTA)

Today’s jars are a great start. If you want the complete playbook for food, water, and power resilience at home, explore the Self-Sufficient Backyard and expand your pantry staples with ideas from The Lost Superfoods. Pair these with steady water from the AquaTower and you’ll be ready for quick meals year-round.

Recommended Resources for Canners & Off-Grid Kitchens

Self-Sufficient Backyard

A practical blueprint for growing, storing, and using more of your own food—ideal if canning is part of your weekly rhythm.

The Lost Superfoods

Time-tested, shelf-stable meal ideas that pair perfectly with home-canned tomatoes when you want fast, reliable dinners.

AquaTower

Simple gravity water system for clean, dependable kitchen water—great for blanching, canning prep, and daily drinking.

The Lost Generator

Backup power strategies to keep freezers, dehydrators, and lights running when the grid flickers.

Medicinal Garden Kit

Grow a compact bed of useful herbs; a natural companion to a self-reliant pantry and winter wellness teas.

The Payoff (Conclusion)

When you master canning crushed tomatoes, you bottle peak flavor and weeknight speed in the same jar. With clear steps—hot-pack, proper headspace, and acid per jar—canning crushed tomatoes becomes a repeatable kitchen habit, not a once-a-year project.

Whether you choose water-bath or pressure canning, the rules for canning crushed tomatoes stay simple: consistent acidity, steady heat, and patient cooling for reliable seals. Your pantry pays you back all year—fast sauces, sturdy stews, and shakshuka-ready bases—because canning crushed tomatoes gives you clean ingredients and controllable texture.

Plan batches by weight (about 22 lb per 7 quarts), label dates, and rotate; the more you practice canning crushed tomatoes, the smoother your rhythm and the better your yields.

If you’re building broader resilience, pair canning crushed tomatoes with smart water and storage systems so every jar you open tastes like summer on demand.

Ready to run your first batch this weekend? Bookmark this guide, grab 20–25 lb of ripe tomatoes, and start with one 7-quart run. When the first lid pings, snap a photo and share your setup—your notes will help the next home canner build confidence.