One of the downsides to eating seasonal and local is that around the middle of February, you start to feel really desperate for a tomato. Then you break down and buy some at the store and they’re disgusting because they’re tomatoes in February. We used to eat a lot of commercial canned tomatoes in the winter, but we cut back after BPA was found in tomato can liners.*

This year things will be different. Thanks to my slowly improving water bath canning skills, we are putting up many summer ingredients, especially tomatoes. It’s going to be a little slice of tomato heaven and you can get in on this sweet action, too!

This recipe is straightforward and easy to follow; if you are new to canning, check out the Ball canning site for the basics of home canning and safety tips. All jars should be sparkling clean and well-inspected before use. Always use new sealing tops, but feel free to reuse the rings and jars as long as they are in good condition.

*Note: Ball jar lids are also lined with BPA, but if you’re storing them upright, the contents won’t come into too much contact with the lid. However, if you’re worried about it, you can use the kind of jars with the glass lid and rubber seal.

Canned Crushed Tomatoes (adapted from Kevin West’s recipe at Saving the Season)

Roughly 2 1/2 lbs of fresh tomatoes per quart
2 tablespoons bottled lemon juice (here, preferred over fresh since the pH is consistent and predictable)
1 teaspoon salt

Wash your quart jars, lids and rings in hot soapy water, rinse, and dry. Set out three large cooking pots, one to sterilize the jars, one to blanch the tomatoes, and one to cook the the tomatoes. You will also need a large bowl or sink-full of ice water to peel the tomato skins off and a medium bowl for the tomato seeds. Use a non-reactive, heavy-bottomed pot to cook the tomatoes. Fill one of the pots with water, add the jars, lids and rings, cover the pot and bring water to a boil (everything should be immersed). Depending on your stove it may take a while for the large pot to make it up to a boil, but once the water is boiling, turn off the heat, return cover and let everything sit in the hot water while you prepare the tomatoes.

Blanche 5-7 tomatoes at a time in rapidly boiling water for one minute and then remove tomatoes with a slotted spoon and dunk in ice water. Quickly core the tomato and peel off the skin. Squeeze most of the seeds into a bowl and then squish the tomato into the pot reserved for tomato cooking. Turn the heat up to high. When the first batch is all in, crush the tomatoes down with a spoon, and keep over high heat so that the tomatoes are boiling away. Work with you subsequent batches in the same way, squeezing the tomatoes with your hand and then dunking beneath the bubbling sauce. Once you have processed all of the tomatoes, add the lemon juice and salt, and then bring to a boil and cook for 5 minutes.

Carefully ladle the sauce into your jars leaving just 1/2” head space in the jar. Thoroughly wipe the jar rims, set the sealing lid into place, and screw on the ring. Refill your largest pot with water, or use the sterilizing water, and bring to boil. Once the water is boiling, set two folded dishtowels on the bottom of the pot and add then place the jars on top. Make sure there is at least 1” of water above the jars. Process the quart jars in gently boiling water for 45 minutes. Remove the jars from water, set aside, and wait to hear the lids pop closed. If, for some reason, one of your jars doesn’t seal overnight, put it in the refrigerator and eat right away.

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