Seasoned Crushed Tomatoes

12 cups tomatoes, peeled and cored

Spice Blend (see below)

Bottled lemon juice

Salt (optional)

Italian Spice Blend

4 teaspoons basil

2 teaspoons thyme leaf

2-1/2 teaspoons oregano

1-1/2 teaspoons rosemary

1-1/2 teaspoons sage

1 teaspoon garlic powder

1 teaspoon hot pepper flakes (optional)

Mexican Spice Blend

6 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons oregano

2 teaspoons garlic powder

2 teaspoons ground coriander

1-1/2 teaspoons seasoned salt (optional)

Cajun Spice Blend

3 teaspoons chili powder

2 teaspoons paprika

1-1/2 teaspoons onion flakes

1-1/2 teaspoons garlic powder

1-1/2 teaspoons ground allspice

1-1/2 teaspoons thyme leaf

1 teaspoon cayenne pepper

Peel and core the tomatoes. Working in small batches, heat a few prepared tomatoes in the bottom of a large stockpot, crushing with a potato masher to get the tomatoes to release their juices. As they release the juice, keep adding tomatoes and crush with the potato masher until you have all the tomatoes in the stockpot. Bring to a boil over medium-high heat, stirring gently. Reduce heat and boil gently for 5 minutes.

While the tomatoes are heating, to each pint jar add 1 tablespoon of bottled lemon juice, 1/2 teaspoon of canning salt (if using), and 2-1/2 teaspoons of the prepared spice blend you are using.

Ladle hot tomatoes into jars, add lids, and tighten rings just until finger tight. Process in a boiling water bath canner for 40 minutes. After 40 minutes, reduce heat, remove the canner lid, and let the jars sit in the canner for 5 minutes. Remove jars and let set on the counter for 12 hours. Check to ensure jars have sealed. If you have some that did not seal (lid will pop back up when you test – you can usually see it before you even test), put those jars in the refrigerator and eat them within a few days. Remove rings, wash jars, and store sealed jars in a cool, dry, dark place.

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