If you are Canning Stewed Tomatoes, you will be adding peppers and
onions. Celery is optional. Since you are adding other vegetable
is a risk. This MUST be pressure canned.
You will need to know how to use a pressure canner. This how to use a pressure canner page has more detailed information and step by step instructions.
This recipe makes approximately 7 pints. For my family I almost always 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
Gather your canning supplies and ingredients
Note about the quantity. You'll need 4 quarts of chopped cored tomatoes. This cooks down a bit and you should end up with around 3 quarts stewed tomatoes or 7 pints when you are finished.
Start by preparing your jars, and getting water in your canner heating. (see pressure canning for full directions)
The first thing you'll need to do is skin (or peel) your tomatoes. Now keep in mind this is an optional step. If you don't want to skin your tomatoes. You certainly don't have to. You could just wash and chop and can. You will end up with pieces of skin floating around, which to me is not very appealing. There are two ways to avoid this. You can blend up your tomatoes in a blender, then combine them with your peppers onions simmer and process. Or you can skin your tomatoes first.
I always remove the skins first. It is just how I do it. Blanching the tomatoes to
is the easiest way for me. Use a blancher, a basket to dip your
tomatoes, or you can just use a slotted spoon and a big pot of boiling
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.
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.
When you remove the tomatoes, drop immediately into sink or bowl of
cold water to stop the cooking. The skins should just slide off in
your hands. Occasionally I'll use a knife on some stubborn spots. Slip
off skins and if you are working with larger tomatoes quarter them.
These are the smaller romas so I don't bother cutting them up. They
will mash up when I cook them.
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.
Chop your onion and pepper. Remember when canning stewed tomatoes like this you can safely adjust the type of pepper you use in stewed tomatoes. Use a hotter variety for a spicy jar. Use bell or banana peppers for mild. Just don't change the quantity or ratio of tomatoes to vegetables.
You can chop your onions and peppers either by hand, or chunk them up and place in a food processor! Love my food processor. The size of the pepper is not vital. You just want them chopped. if you use a processor, don't over do it! You can practically liquefy them. Don't go that far. :)
Did you note the lack of pictures of onion chopping? That is because this day I had particularly potent onions and I was trying to just get them chopped as quickly as possible! No time for pictures because my eyes were tearing so badly. (sigh) What I do for my family. :)
Add your chopped onion and chopped bell pepper (or celery). Add the salt and sugar.
Simmer 10 minutes. Stir frequently to avoid burning. At first the mix will be chunky with pieces of tomato. By the time it is heated through your tomatoes will be soft and saucy.
Pour hot stewed tomatoes into hot jars leaving 1/2 inch head space.
Wipe the rims clean, remove any air bubbles and place your lids.
For more details follow pressure canning instructions.
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 adjustments page.
Source: These canning directions are from the Ball Blue Book - canning stewed tomatoes
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