I had hoped to grow enough paste tomatoes to can them, but I mixed up my tomato seedlings and ended up giving away some of the ‘Amish’ plants. So I bought 50 lbs of Roma’s and made 24 jars of crushed tomatoes to make sauces, soups or casseroles.
I used my Vitamix blender to pulverize the tomatoes after I took the tops off and quartered them. I made 2 batches of 12 jars each.
Heat about 1 pound of the quarters quickly in a large pot. Boil gently 5 minutes.
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Boiling Water Bath Canner
Pints: 40 minutes
Quarts: 45 minutes