Canning Stewed Tomatoes
If you are Canning Stewed Tomatoes, you will be adding peppers and onions. Celery is optional. Since you are adding other vegetable ingredients botulism
is a risk. This MUST be pressure canned
You will need to know how to use a pressure canner
. This pressure canning
page has more detailed information and step by step instructions.
This recipe makes approximately 7 pints. For my family I will double this and do quarts.
Canning Stewed Tomatoes gives you a versatile ingredient. I use it as a base for stews. I use it in my chili. I will pour it over a roast in a crock-pot.
Gather your canning supplies and ingredients
- You will need about 24 large tomatoes. (Enough to make 4 quarts tomatoes)
- 1 cup chopped onions
- 1 cup chopped celery or green peppers
- 1 T Sugar
- 2 tsp canning salt
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.
For more details follow pressure
pints - process for 15 minutes
quarts - process for 20 minutes
Be sure to adjust processing according to your altitude. For
more information see this altitude
|Altitude in Feet
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Tomatoes and Tomato Products
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Canning Books by Sharon
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.