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Rosevine Cottage Girls

Canning Crushed Tomatoes

Rosevine Cottage Girls


  • 74 Cups Whole Tomatoes
  • 1/2 Cup Garlic Powder
  • 1/4 Cup Onion Powder
  • 1/4 Cup Dried Oregano
  • 3/4 Cup Celtic Sea Salt


  • Wash tomatoes in a sink full of water and 5 drops of GSE (Grapefruit Seed Extract).
  • Dip tomatoes in batches into boiling water, leave them until the skin begins to crack and remove them to a bowl to cool. Continue until all tomatoes have been dipped in the water.
  • Begin skinning tomatoes (don't throw away the skins just put them in a separate bowl)
  • Once tomatoes are skinned core them and then blend them.
  • Pour the tomatoes into a big stock pot, then add garlic powder, onion powder, oregano and salt and heat.
  • Wash quart jars and place them in the oven in  a roasting pan 1/3 to 1/2 full of water on the lowest temperature you can set it on.
  • Heat lids in a saucepan (do not boil), leave the jars and lids in water until ready to use.
  • Fill boiling-water canner half full, put the jar rack in the canner and boil.
  • Begin filling the quart jars leaving a 1/2 inch from the top, wipe the rim of the jars, place a lid on top, screw the ring on top (don't over tighten the ring), and put the jars into the canner.
  • Once full put the lid on top, and set the timer for 45 minutes.
  • When finished, remove your jars to a thickly toweled flat surface and allow to cool.
  • Check the lids to make sure they have sealed properly if the lids pop up and down when you push on them they didn't seal properly- just put those ones in the fridge.
  • Wipe down the outsides of the jars and lids with a damp washcloth.
  • Label and store out of sunlight.