Canning your own tomatoes takes a little time and patience, but the rewards are so tasty! I think they taste better when you make food from home (and you know what is in it!) Check out this recipe on how to can stewed tomatoes with onions and peppers.
Canning Stewed Tomatoes
We use canned tomatoes in our chili, lasagna, cubed steak, spaghetti, salsa and many other delicious dishes. By canning this, it cuts down meal prep time. The tomatoes, onions and peppers are cooked and can be added to the meal to heat and serve.
With a little effort, you can make enough to last you through the year. You could even make enough for a couple years and skip a year of canning.
How to Can Homemade Stewed Tomatoes
- sterile canning jars
- large pot to cook the stewed tomatoes
- cleaned washed tomatoes
- chopped peppers
- chopped onions
- chopped/diced celery (optional)
- Boil the lids to sterilize (until the water boils).
- Blanch the tomatoes using the strainer pot and place in a bowl or another pot (allow to cool, these can be hot!)
- Remove the stem and skin from the tomatoes.
- Cut into half or quarters and place into a 5 quart pan.
- If not already done, chop peppers and onions (and celery) to desired size (I like them small)
- Add in 1 cup of chopped onions and peppers per 5 quarts of tomatoes.
- Stir occasionally and once it’s come to a boil, remove from heat.
- Fill the jars with the tomato mix, leaving 1 inch head space.
- Clean the top of the jar and place the lid and ring on the jar and tighten slightly.
- Place the jars in the pressure canner with hot water and cover (at least 1 inch of water over jars)
- Allow the canner to reach 10 pounds pressure and the process quarts for 20 minutes and or 15 minutes for pints.
- Turn off heat and allow the canner to sit and pressure to release.
- Very carefully remove the top as there will be steam and heat.
- Let the jars set for 5 minutes before removing them from the water.
- Remove the jars from the canner and place on the counter to cool. (we place them on a towel)
- Cover the jars with a towel and let them sit for at least 12 hours.
- Remove the bands and check the jars to make sure the lids are sealed.
- Label and date the jars.
- Using a towel to put around the jars to cool, keeps any cold drafts from breaking the jars.
- Use a permanent marker to write the date and what type of tomatoes they are (trust me, they will all look the same after a few kinds of tomato canning).
What Kind of Tomatoes Do You Can With?
You want to use ripe tomatoes, tomatoes that are red, not green for this stewed tomatoes recipe. Read the labels of the tomato plants to see if they are canning tomatoes. I like Beefeater, but have found that they are a bit meaty and don’t break down. Beefsteak, Brandywine and Big Mama are good everyday canning tomatoes for stewed tomatoes. Plum tomatoes (like San Marzano) are good for sauces and paste).
Do You Leave The Core In The Tomato When Blanching?
My personal preference is to core the tomato before blanching. The tomatoes are easy to handle prior to blanching and remove the core easier. You only need to peel the skin off after blanching. You will want to have your tomatoes washed and clean prior to coring.
What If I Blanch With the Core In?
If you are blanching and leaving the core in, make sure your tomatoes are cool enough to handle before removing the peel. Tomatoes will also be squishy and fall apart easier, so don’t squeeze too hard.
Do Tomatoes Need to Be Ripe to Can?
Tomatoes should be ripe for optimal flavor. If there are green sections on the tomatoes, they should be cut off.
Can You Freeze Instead of Can the Tomatoes?
You can store processed stewed tomatoes for 6 months in the freezer. They should be in a freezer zip top bag or freezer safe container. Be sure to make the date you put them in the freezer (and what they are) for easy identification later.
What Makes the Tomatoes Stewed?
Stewed tomatoes contain peppers and onions along with crushed tomatoes. Stewed refers to the tomatoes having vegetables. It allows you to make different recipes quicker because you don’t have to soften vegetables, the canning process has done this already. Crushed tomatoes do not have extra veggies in the jar.