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Easy Water Bath Canning Crushed Tomatoes with Fresh Basil

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A simple and straightforward recipe for preserving fresh tomatoes with basil using water bath canning, capturing the fresh summer flavor for use all year round.

Ingredients

Scale
  • 10 pounds fresh ripe tomatoes (preferably plum or Roma)
  • 1 cup fresh basil leaves, loosely packed
  • 2 tablespoons bottled lemon juice per quart jar
  • 1 teaspoon salt per quart jar (optional)
  • Water for blanching and processing
  • Jar lids and rings (new lids recommended)
  • Food mill or blender

Instructions

  1. Prepare your jars and lids by washing them in hot soapy water, rinsing well, and keeping them warm in simmering water to prevent cracking when filled (about 15 minutes).
  2. Wash tomatoes under cold water. Bring a large pot of water to a boil and prepare an ice bath. Drop tomatoes into boiling water for 30-60 seconds until skins loosen, then transfer immediately to ice water (total 20 minutes).
  3. Peel and core the tomatoes by slipping off skins and removing cores and blemishes. Set peeled tomatoes aside in a large bowl.
  4. Crush the tomatoes using a food mill or pulse briefly in a blender to desired consistency (10-15 minutes).
  5. Cook the crushed tomatoes with roughly torn fresh basil leaves in a large pot, bringing to a gentle simmer for about 10 minutes, stirring occasionally.
  6. Add salt and lemon juice to each jar before filling.
  7. Fill jars using a wide-mouth funnel, leaving about ½ inch headspace. Use a bubble remover or spatula to release air bubbles, then wipe jar rims clean.
  8. Seal jars by placing lids on and screwing on rings fingertip tight (about 10 minutes).
  9. Process jars in boiling water bath with water covering jars by 1-2 inches: 45 minutes for quart jars, 40 minutes for pint jars.
  10. Remove jars with a lifter and place on a kitchen towel to cool undisturbed for 12-24 hours. Check seals by pressing the center of lids; if they don’t flex, they are sealed.

Notes

Use bottled lemon juice for consistent acidity essential for safe canning. Keep jars warm before filling to prevent cracking. Release air bubbles before sealing jars. Do not overtighten lids; rings should be fingertip tight. Adjust processing time for altitude if necessary. If a jar doesn’t seal, refrigerate and use within a week or reprocess with a new lid.

Nutrition

Keywords: water bath canning, crushed tomatoes, fresh basil, home canning, preserving tomatoes, tomato sauce base, easy canning recipe

Find it online: https://noshbelle.com/easy-water-bath-canning-crushed-tomatoes-with-fresh-basil-recipe-guide/