2 for 1: How To Can Crushed Tomatoes then Make Tomato Broth with the Remnants (video and recipe)

We are at the tail end of our tomato harvest, so we have been canning like crazy to preserve every last bit of our garden. Last week I spent a Sunday canning crushed tomatoes then making tomato broth with the remnants of the tomato skins and seeds. All in all, I felt super productive and..well, domestic! It's super easy to do. Give it a try! Canning is a great way to be thrifty and eat healthy thru winter.

2 for 1, Canned Crushed Tomatoes and Tomato Broth

Supplies for canning crushed tomatoes

10 lbs. tomatoes
Parchment lined baking sheet, tongs
Canning pot, canning tools and a low, large high-sided skillet
Citric acid
11 ½ pint jars (8 oz. each)

Freezer Tomato Broth


4 cups water
Remnants of 10 lbs. tomatoes from canning (all of it, skins, seeds, tops)
1 chopped carrot
1 chopped celery stalk
3-4 cloves smashed garlic
1 tsp. sea salt
Fresh ground pepper
1 onion, quartered (optional)
Large bunch parsley (optional)


Throw this all in a large stockpot, and cook it down for 2 hours. Once done, let cool. Run the stock through a cheesecloth lined fine sieve over a large bowl, pressing everything through with the back of a ladle. At the end, gather up the cheesecloth in your hand with all the remnants safely inside and SQUEEZE the bunch in your hand to get out every last drop of juice, then discard.

Divide the broth up into freezer safe containers and label. Good for 6-12 months.



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