Crushed Tomatoes
Servings 4 pint jars
Ingredients
- 4 pint jars sanitized, with lids and rings
- 5 lb tomatoes
- 2 tsp salt
- 4 tbsp lemon juice
Instructions
Cook the tomatoes
- Core and chop the tomatoes in to a pot over medium heat
- Mash and stir tomatoes as you add them to the pot
- Cook until mixture reaches stir-able consistency
Strain the tomatoes
- While the tomatoes are still hot, feed them through a food mill or vegetable strainer to remove seeds and skins
- Collect strained tomatoes and discard remaining solids
Combine the vegetables into a paste
- In the food processor, add the onion, ginger, garlic, and peppers
- Process to a paste in the food processor
Prepare the jars for canning
- Set up the four pint jars near the cooking area with their lids and rings handy
- Add 1/2 tsp salt and 1 tbsp lemon juice to each jar
Canning the Tomatoes
- Add canning rack to the instant pot and fill with ~2 inches of water
- Bring the 2 cups water to boil
- Distribute the tomatoes evenly among the pint jars
- Wipe the rims of the jars clean as necessary
- Apply lids and screw the bands to finger tightness on the jars
- Using the jar lifter, lower the jars in to the instant pot
- Secure the lid of the instant pot and make sure the pressure valve is set
- Program the instant pot to cook under high pressure for 35 minutes, and make sure to disable the Keep Warm setting
Wrapping up the process
- After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
- Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
- If the rings on the jars are loose, they can be finger tightened again, carefully
- Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
- After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
- If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly
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