Sometimes simple is better. Stewed tomatoes can be used in so many ways therefore having a several jars of stewed tomatoes can come in handy in the kitchen.

Stewed tomatoes have a rich history in traditional American and European cuisine, often used as a method to preserve tomatoes for year-round enjoyment. The practice of cooking down tomatoes with ingredients like onions, celery, peppers, and herbs dates back to the 19th century when home canning and preservation were essential for families.

Stewed tomatoes were a way to extend the life of fresh produce, preserving the summer’s bounty for use during colder months. Today, they remain a versatile ingredient in many dishes. Here is a short list of how you may use your home canned stewed tomatoes:

  • As a base for soups, such as tomato bisque or vegetable soup.
  • In casseroles and baked pasta dishes like lasagna.
  • As a topping for grilled meats or fish.
  • In chili or stews to add depth of flavor.
  • As a side dish with rice or other grains.

These tomatoes provide a flavorful, slightly sweet and savory note to many meals.

Simple Stewed Tomatoes Canning Recipe

Makes about 5 quarts or 10 pints

Both canning tomatoes (heirloom or Beefsteak) and plumb (Roma) work excellent in this recipe. If you use Roma tomatoes, there is no need to peel the tomatoes. If you use a thicker skinned tomato like an heirloom, you may want to blanch (peel) them. Peeling tomatoes is truly a personal preference – leaving the skin on the tomato is not a safety issue, it is a texture issue.

Ingredients

  • 24 to 28 medium sized tomatoes, cored and roughly chopped (16 cups)
  • 2 medium bell peppers, cored and diced (2 cups)
  • 6 celery stalks, chopped (1 cup)
  • 1 medium onion, chopped (1 cup)
  • 1 tablespoon granulated sugar (optional)
  • 6 garlic cloves, minced (3 tablespoons)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons salt (optional)
  • 6 tablespoons bottled lemon juice

Instructions

  1. In a large stainless steel stock pot, combine tomatoes, celery, onions, sugar, garlic and salt (if using) and bring to a boil on medium-high heat. While stirring, allow to gently boil for 5 minutes to thoroughly blend each flavor.
  2. Add lemon juice to each hot jar; 1 tablespoon to each pint and 2 tablespoons to each quart.
  3. Using a funnel and slotted spoon, add the hot stewed tomatoes to each jar leaving a generous 1-inch of headspace. Next, ladle the remaining juice into each jar, filling to 1-inch headspace. Remove any trapped air pockets and add additional juice if needed to maintain the 1-inch headspace.
  4. Wipe each jar with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
  5. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process pints for 15 minutes and quarts for 20 minutes.

Pressure Canner Lid Removal Tip: When removing the pressure canner lid, tilt the lid up and outward so that the lid is used as a shield to protect your face and hands from the steam. Hold the lid until all the steam has dissipated. Take a step backward and set the lid down in a designated area. DO NOT rake the lid and your hands over the top of your pressure canner – especially while steam rises from the canner!!! Steam burns!

Happy Canning!

 

Check this out!

Other recipes

Diane’s Basil Diced Tomatoes
Pressure Canning Green Beans with Bacon
Menu