Canning Stewed Tomatoes
Have you grown your own tomatoes this year and have more than you bargained for? Or perhaps a friend has given you so many tomatoes from their garden that you don’t know what to do with them? Growing tomatoes has become more and more popular with beginning gardeners. With the rising cost of groceries, I am canning everything I can from my garden this year.
Not only is growing your own vegetables much healthier for you, but it can save you tons of money at the grocery store, too. This is my recipe for canning stewed tomatoes. I have included easy step-by-step instructions on how to can stewed tomatoes, and I have linked to some of my favorite recipes in which to use them.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
4 one-pint jars
- Large pot of slow boiling water
- Large bowl of ice water
- Canning pot
- 4 one-pint jars with lids and rings
- Jar lifter
- Kitchen tongs
- Kitchen towel
- 8 cups tomatoes, cut in large chunks
- 2 cups onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, finely chopped
- 1 1/2 tsp basil
- 1 tbsp olive oil
- First, you'll need to blanch and peel your tomatoes. To do this, after washing the tomatoes, take a knife and score the bottom of the tomato with a small “x.” Dip the tomatoes in boiling water for a few seconds. Now transfer the tomato to a bowl of ice water. By using this method, the tomatoes practically peel themselves. Now chop the tomatoes into large chunks and place in a 4-quart pot.
- Heat the olive oil in a skillet and add the finely chopped garlic and basil. Let cook for about two minutes, until the garlic is tender. Add the chopped onion and green pepper, and cook until tender; about five minutes. Add these ingredients to your tomatoes, and cook at a low simmer for about 30 minutes, stirring from time to time.
- Once your tomatoes are finished cooking, pour them into the sterilized pint jars, leaving approximately 1/2 of an inch of headspace. (You can sterilize your jars by using your dishwasher.) Be sure to wipe any residue from the rim of the jars. Place the lids on the top and screw the rings down over the lid snuggly. I place my canning lids in a pan of hot water first, to soften the rubber and ensure a tight seal. Place the jars in your canner pot, or large pot, with about one inch of boiling water in the bottom. Process for 15 minutes. I always add a teaspoon of vinegar to the water to keep the jars from staining.
- When your processing time is finished, remove the jars with the jar lifters and place on a heat resistant surface. (I use a folded towel on my counter.) As you remove the jars, screw the rings down tightly. Make sure to use a potholder. Let the jars cool down completely before removing the rings, and then check for any jars that may not have sealed by pressing your finger in the middle of the lid. If it makes a popping or clicking sound, your jar has not sealed, and you can either do a “re-bath” or refrigerate it.
My Favorite Recipes
Stewed tomatoes are so versatile they can be used in many recipes. So it is very useful to always have some in your pantry. I like to use them in my favorite okra goulash recipe or my favorite venison and stewed tomato skillet. You can use stewed tomatoes in simple soups and stews or in fancier dishes that you might find in an expensive restaurant.
I hope you have found my recipe useful as well as money-saving. Below are a few links to some of my favorite recipes that you can use for your own homemade stewed tomatoes, as well as some related articles on vegetables.