26Qt Ultra-Core Stockpot w/Ultra-Temp Lid and Canning/Steamer Basket
New from Health Craft. 26-quart Professional CANNING Stockpot with Ultra-Temp lid and Steamer Basket. Sku # CNTS26QN/489/419
Make entertaining and big meals simple. Ideal for roasts, chicken, turkey, stews, pasta, sauces, soups, stew, and stocks.
Created with the highest grade of stainless steel, these stockpots are made to last for generations.
For Gas, Electric and Induction Cooktops.
Largest full-body induction stockpot on the market.
- Call or Text 1-813-390-1144
Makes about 2-3/4 lbs. tomatoes for each quart jar.
Crushed tomatoes resemble whole or halved tomatoes in flavor, but since they are crushed, they are ideal for sauce, soup, and stew recipes.
YOU WILL NEED
- 2-3/4 lbs. tomatoes per quart jar
- ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar or ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar
- Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired) Canning Tomatoes
PREPARE boiling water in 12, 18 or 26Qt. Ultra-Tech canner/stockpot. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in ice cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
CUT tomatoes into quarters to measure about 2 cups. Transfer to a large Ultra-Core surgical stainless-steel stockpot and bring to a boil over medium-high heat. Using the potato masher (seen in 23Pc Set), crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the stockpot as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.
ADD ½ tsp Citric Acid or 2 Tbsp fresh squeezed lemon juice (or bottled lemon juice) to each hot quart jar. Add ¼ tsp Ball Citric Acid or 1 Tbsp lemon juice to each hot pint jar.
PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2-inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in canner/steamer basket and immerse boiling water. Repeat until all jars are filled.
PROCESS filled jars in a boiling water for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.