Canning Stewed Tomatoes

Start by preparing your jars, and getting water in your canner heating.
(see pressure canning for full directions)

Blanching tomatoes to remove skins

The first thing you'll need to do is skin your tomatoes.

Use a blancher, or you can just use a slotted spoon and a big pot of boiling water.

Depending on the size of the tomato, blanch 4 to 6 at a time. In these pictures I am working with Roma Tomatoes. I like them for canning because they are meatier than other tomatoes. They are smaller so I can fit more in the blancher.

1- Wash tomatoes and dip in boiling water for 30-60 seconds or until you see the skins split.  Start counting as soon as your tomatoes hit the water.  Don't wait for the water to come back to a boil to start your count time.


2-When you remove the tomatoes, drop immediately into sink or bowl of cold water to stop the cooking.

3-Slip off skins and quarter tomatoes. The skins should just slide off in your hands.

Occasionally I'll use a knife on some stubborn spots.


Tip - I like to have two pots set up in my double sink. The one on the left for the cold water to cool the tomatoes as they come out of the blancher. The one on the right to slide the skins off into. The pots are lower than if you set them on a counter which is easier on the arms and the sink makes for easy clean up.
As you skin the tomatoes chop them into quarters and place in a large pan.

Repeat steps until all tomatoes are skinned and chopped.  You may need to let your water come back to heat in between batches in the blancher.

Add chopped onion and chopped bell pepper (or celery).

Add salt and sugar.

Simmer 10 minutes. Stir frequently to avoid burning.

Pour hot into hot jars leaving 1/2 inch head space

Follow Pressure canning instructions

Wipe the rims clean, remove any air bubbles and place your lids.