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More Squirreling for Winter


As the harvest season progresses, freezer space becomes limited so we try to can as much as possible.  This recipe for crushed tomatoes was taken from Encyclopedia of Country Living, and can be modified for any amount of tomatoes. 


We blanched and quartered 50 lbs of Roma tomatoes, then briefly cooked them down prior to canning with a tablespoon of lemon juice and ¼ teaspoon of salt per pint jar (add lemon juice after tomatoes to prevent the jar from cracking).  Water bath for 45 minutes and use in soups, sauces, etc. over the winter.  (This recipe made about 35 pint jars.)

Please drop your me a comment if you try this recipe, or have other favourite canning recipes. 

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