If you have an abundance of ripe tomatoes and are wondering what to do with them, a great option is to make your own crushed tomatoes. Crushed tomatoes are versatile and can be used in a variety of dishes such as stews, sauces, and soups. Making crushed tomatoes is a simple process that can be done with just a few tools and ingredients.
To make crushed tomatoes, you will need a large vessel to hold the tomatoes. Start by selecting ripe tomatoes that are free from any blemishes or soft spots. Wash them thoroughly and then blanch them in boiling water for about a minute. The blanching process will help to loosen the skin, making it easier to remove.
After blanching, remove the tomatoes from the boiling water and immediately plunge them into a vessel filled with ice water. This will cool them down quickly and stop the cooking process. Once cooled, you can easily peel off the skin by gently tugging from the top. If the skin doesn’t come off easily, you can use a knife to make a small incision and then peel it away.
After removing the skin, you can chop the tomatoes into smaller pieces or leave them as is, depending on your preference. If you prefer a chunky texture, you can simply dice the tomatoes into small cubes. If you want a smoother texture, you can puree the tomatoes in a blender or food processor.
Once you have prepared the tomatoes, you can now begin the canning process. To can crushed tomatoes, you will need pint or quart-sized jars, lids, and bands. Make sure to sterilize the jars, lids, and bands before using them. You can do this by boiling them in water for a few minutes or by using a dishwasher.
Fill the sterilized jars with the crushed tomatoes, leaving about a 1/2 inch of headspace at the top. To ensure that the crushed tomatoes are safe to store, you will need to acidify them. Add 1 tablespoon of lemon juice per pint or 2 tablespoons per quart jar. This will raise the acidity levels and prevent spoilage.
After acidification, wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip tight. Place the jars in a pressure canner, following the manufacturer’s instructions for processing times and pressures.
Once the canning process is complete, carefully remove the jars from the canner and place them on a towel to cool. As the jars cool, the lids will seal, making them safe for long-term storage. Make sure to check the seals by pressing down on the center of the lid. If it doesn’t pop back, the jar is properly sealed.
Crushed tomatoes can be stored in a cool, dark place for up to one year. When you’re ready to use them, simply open a jar and incorporate the crushed tomatoes into your favorite recipes. Whether you’re making a flavorful pasta sauce or a hearty tomato soup, homemade crushed tomatoes will add a burst of fresh flavor to your dishes.
Selecting, Preparing, and Canning Tomatoes
When it comes to canning crushed tomatoes, selecting the right ones is essential. Look for tomatoes that are firm and free from blemishes. You can use any variety of tomato for canning, whether it’s plum tomatoes, beefsteak tomatoes, or cherry tomatoes.
If you are canning at higher altitudes, you may need to adjust your canning process. The boiling point is lower at higher altitudes, so you will need to increase the processing time when using a water bath canner. For pressure canners, the processing time remains the same regardless of altitude.
Before canning the tomatoes, it’s important to prepare them properly. Start by washing the tomatoes thoroughly. Remove the stems and any bruised or damaged parts. If you want to remove the skin, you can blanch the tomatoes in boiling water for about a minute, then plunge them into an ice bath. The skin should easily peel off. However, if you prefer to leave the skin on, you can skip this step.
Next, you can choose to either chop the tomatoes into chunks or puree them using a blender or food processor. If you want to substitute tomato juice or diced tomatoes in your recipes, you can crush the prepared tomatoes by hand or using a potato masher.
Now that your tomatoes are prepared, it’s time to can them. You will need jars, lids, and bands for this process. Make sure your jars are clean and free from any cracks or chips. Sterilize the jars by placing them in boiling water for 10 minutes. Keep them in hot water until ready to use.
For crushed tomatoes, fill the jars with the prepared tomatoes, leaving about 1/2 inch of headspace at the top. If you are using quart-size jars, you can process them in a water bath canner for 35 minutes. Pints require a processing time of 25 minutes. If you are using a pressure canner, process the jars at 10 pounds of pressure for 15 minutes for both quarts and pints.
After the processing time is complete, turn off the heat and wait for the canner to cool down. Let the jars sit for 5 minutes before removing them from the canner. Place them on a towel-lined surface and allow them to cool completely. Check the seals by pressing down on the center of the lid. If it pops up and down, the jar did not seal properly and should be refrigerated or reprocessed. Sealed jars can be stored in a cool, dark place for up to one year.
Now that you know how to select, prepare, and can tomatoes, you can enjoy the taste of freshly crushed tomatoes all year round. Take advantage of an abundant tomato harvest and stock up your pantry with this versatile ingredient for all your cooking needs!
What Are Crushed Tomatoes
Crushed tomatoes are a common ingredient used in many recipes. They are made by plunging ripe tomatoes into boiling water and then quickly cooling them in ice water. This process helps to remove the skin from the tomatoes. Once the skin is removed, the tomatoes are diced or chopped and then crushed to create a thick puree with some juice.
Crushed tomatoes are often used as a base for pasta sauces, soups, and stews. They have a slightly thicker consistency compared to tomato sauce or tomato juice. The texture of crushed tomatoes adds body to dishes, making them more satisfying.
When preparing crushed tomatoes, it is important to select ripe and firm tomatoes. The average time needed for blanching and cooling is around 1-2 minutes. If you skip this step, the skin will be difficult to remove.
Crushed tomatoes can be stored in an airtight container in the refrigerator for up to one week. If you are canning crushed tomatoes, you will need to follow proper procedures for acidification and pressure canning. This ensures a safe storage of the crushed tomatoes for a longer time.
If you don’t have crushed tomatoes on hand, there are a few substitutes you can use. Tomato sauce or tomato puree can be thinned with some water to achieve a similar consistency. Alternatively, you can use diced tomatoes and puree them in a blender or food processor until they reach the desired crushed texture.
Whether you are cooking at home or in a restaurant, crushed tomatoes are a versatile ingredient that can be used in a wide variety of dishes. They add a delicious flavor and richness to your recipes. When selecting crushed tomatoes, read the label for any additives or preservatives. It’s always best to choose brands that use minimal ingredients and no added sugars or salts.
So, the next time you’re looking to add some tomato goodness to your dishes, consider using crushed tomatoes. They are easy to store, convenient to use, and provide a burst of flavor to your favorite recipes!
1 Crushed Tomato Substitute to Skip
When it comes to preparing recipes that call for crushed tomatoes, it’s important to select the right ingredients. While there are various substitutes available for crushed tomatoes, there is one that you should definitely skip: store-bought tomato puree.
While store-bought tomato puree may seem like a convenient option, it’s not the best choice for replacing crushed tomatoes. This is mainly because tomato puree undergoes a different process during its preparation.
Tomato puree is made by blanching tomatoes, removing the skin, and then crushing the tomatoes to create a smooth texture. This process removes the excess juice from the tomatoes and results in a thicker consistency.
On the other hand, crushed tomatoes are made by chopping fully ripened tomatoes into small pieces, skin and all. This process creates a chunkier texture, making crushed tomatoes ideal for recipes that require texture and bulk.
Using tomato puree as a substitute for crushed tomatoes can alter the texture and flavor of your dish. Tomato puree is smoother and has a more concentrated flavor, which may not be what you’re looking for in certain recipes.
If you don’t have crushed tomatoes on hand and need a suitable substitute, you can try using diced tomatoes instead. Diced tomatoes are similar to crushed tomatoes in terms of texture and flavor. However, keep in mind that diced tomatoes may have a bit more liquid compared to crushed tomatoes. To achieve a texture closer to crushed tomatoes, you can drain some of the excess juice before using diced tomatoes in your recipe.
It’s important to read your recipe carefully and understand what the role of crushed tomatoes is. If it’s for their texture and bulk, it’s best to stick with crushed tomatoes or a suitable alternative, like diced tomatoes. If it’s for their acidity or other specific qualities, it may be better to continue searching for another substitute that can provide those attributes.
In conclusion, when selecting a substitute for crushed tomatoes, it’s best to skip store-bought tomato puree. Instead, consider using diced tomatoes as a viable alternative, remembering to drain any excess liquid if needed. By making an informed choice, you can ensure that your recipe turns out delicious and satisfying.
Источники
There are several sources you can use to gather your ingredients for making crushed tomatoes:
| Selecting tomatoes | What you need are ripe tomatoes. Look for average size tomatoes that are firm, free from blemishes, and have a deep red color. |
| Preparing tomatoes | Wash the tomatoes thoroughly under running water. Core and dice them into small pieces. |
| Blanching tomatoes | Bring a large pot of water to a rolling boil. Drop the diced tomatoes into the boiling water and let them blanch for about 1 minute. Then, remove the tomatoes from the boiling water and immediately plunge them into an ice water bath. |
| Removing skins | After blanching, the tomato skins will be easy to remove. Simply peel off the skins with your hands or a small knife. |
| Chopping tomatoes | Chop the peeled tomatoes into small pieces, or puree them in a blender or food processor. |
| Acidification | If you are canning crushed tomatoes, it is important to add lemon juice or citric acid to each quart jar to increase the acidity level for safe canning. |
| Using substitutes | If you don’t have fresh tomatoes, you can substitute them with canned crushed tomatoes from the store. Just make sure to skip the steps of selecting, blanching, and removing skins. |
| Times and altitudes | Read the canning instructions for the specific processing times and altitudes recommended for your area. Pressure canners may be needed at higher altitudes. |
| Storing crushed tomatoes | After canning, store the jars in a cool, dark place. Use the crushed tomatoes within a year for best quality. |
