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crushed tomatoes

Posted by canfan none (My Page) on
Sun, Sep 25, 11 at 14:18

I'd like to use to food processor to crush the tomato's for canning. Is this an ok thing to do? Also I grew mostly Roma's which are on the thick side. If it is ok to use them for BBB Crushed Tomatoes? If they are "really" thick and not lots of liquid should I add a bit more lemon juice to thin out the jar?


Follow-Up Postings:

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RE: crushed tomatoes

The instructions for crushed tomatoes is pretty specific in how the tomatoes are to be processed. - wooden mallet. Best to think of them as smashed tomatoes while yours will be pureed. :)

Pureed tomatoes are more of a sauce, especially since you are using Romas. So it will have a thicker density than regular crushed tomatoes would.

So since you are making 'sauce',I would use the tomato sauce processing instructions. That means adding the same, normal amount of acid and heating them to boiling first and hot packing.

JMO

Dave


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RE: crushed tomatoes

I use my immersion blender for my crushed tomatoes - since I want to make sure everything is broken up. A lot less work than a wooden mallett.

Crushed Tomatoes and sauce both require 35 minutes processing for pints. Crushed requires 45 minutes for quarts, whereas sauce only requires 40 minutes. But I pressure can my quarts at 6 lbs for 20 minutes.


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RE: crushed tomatoes

Thanks for the help.. Will go the tomato sauce route just don't need to cook these Romas down much.. they are pretty meaty.


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