Canning Stewed Tomatoes Recipe

Canning stewed tomatoes is an excellent way of preserving tomatoes. This stewed tomato recipe is not only delicious but extremely easy to make. Home canned tomatoes are exceptional in flavor and do not have a metallic flavor. Once you begin canning tomatoes store bought will no longer due!

canned stewed tomatoes

Preserving tomatoes is a necessity. Purchasing canned tomatoes from the market is an option, but why bother? The flavor found in home preserved tomatoes exceeds anything store bought. Also, canning stewed tomatoes at home allows for the recipe to be catered to your liking.

Add a minimal amount of spices, especially salt, and herbs to canned goods. The longer jars of food sits, the spices within the jar amplify in flavor. Additional herbs and spices can always be added once a jar has been opened.

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Cooking with Stewed Tomatoes

There are a plethora of recipes which included canned tomatoes. Add a jar of stewed tomatoes to these dishes will increase increase the flavor and the volume of food:

  • Omelets
  • Chili
  • Spaghetti Sauce
  • Mexican Rice
  • Hunters Rabbit

Canning Stewed Tomatoes – Equipment

Because the ingredients are low in acidity, this recipe must be pressure canned. The bell peppers, onions, celery, and tomatoes are canned using water and are not pickled. Because of this a pressure canner is needed.

A pressure canner is an investment. Select a pressure canner that will do the necessary job based on the altitude which you reside.

Dial Gauge Pressure Canner | Can Confidently

Canning Stewed Tomatoes – Ingredients

This recipe is very basic, containing very little salt, with the sugar being optional.

  • 25 large plum Tomatoes, blanched and chopped
  • 1/2 cup Green Pepper, diced
  • 1 cup yellow Onions, diced
  • 1/2 cup Celery, diced
  • Salt, optional
  • Sugar, option
  • Bottled Lemon Juice

preserving tomatoes

Canning Stewed Tomatoes – Instructions

For those who are new to pressure canning, breathe. The process is quite simple and the equipment is much safer than what once existed. Additional tips on how to use a pressure canner can be found here.

  1. Remove the skins by blanching tomatoes. reserve the skins to be made into tomato powder.
  2. Chop the tomatoes, removing the hard core. Removing the seeds is optional.
  3. Combine all ingredients, except the lemon juice, in a nonreactive pot (stainless steel or enamel dutch oven). Cook over medium heat for 10 minutes. Remember to stir often to prevent scorching.
  4. Fill the jars, leaving a 1-inch headspace.
  5. Add lemon juice to each jar, 2 tablespoons per quart, 1 tablespoon per pint.
  6. Process pint jars for 15 minutes, quart jars for 20 minutes. Add time for altitudes above 6,001 feet sea level.

Also try Canning Whole Tomatoes with Basil and Garlic

Canning stewed tomatoes is an excellent way to preserve the tomato harvest. Another way of storing tomatoes is by canning whole tomatoes with garlic and basil. Ideally, this way of preserving tomatoes is perfect for making instant tomato soup.

Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Printable Recipe Card – Canning Stewed Tomatoes
To make things easier, enjoy this printable recipe card for your convenience!

Pressure Canning Stewed Tomatoes

Keyword: canning stewed tomatoes
Servings: 4 quarts

Equipment

  • Pressure Canner
  • Blanching Basket
  • Stainless Steel Pot

Ingredients

  • 25 large plum Tomatoes, blanched and chopped
  • 1/2 cup Green Pepper diced
  • 1 cup yellow Onions diced
  • 1/2 cup Celery diced
  • Salt optional
  • Sugar option
  • Bottled Lemon Juice

Instructions

  • Blanch the tomatoes to remove the skins. reserve the skins to be made into tomato powder.
  • Chop the tomatoes, removing the hard core. Removing seeds is optional.
  • Combine the remaining ingredients, except the lemon juice, in a nonreactive pot (stainless steel or enamel dutch oven). Cook for 10 minutes over medium heat. Remember to stir often to prevent scorching.
  • Fill the jars, leaving a 1-inch headspace.
  • Add lemon juice to each jar, 2 tablespoons per quart, 1 tablespoon per pint.
  • Process pint jars for 15 minutes, quart jars for 20 minutes. Add time for altitudes above 6,001 feet sea level.

canning stewed tomatoes

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