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.
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 if you don’t love canning as much as I do.
What you need:
Water Bath Canner
Pot with Strainer
Canning Lids & Seals
Pot to cook the stewed tomatoes
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 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 canner with hot water and cover.
Allow the water to boil and keep in water bath for 55 minutes for quarts or pints.
Remove the jars and place on the counter to cool.
Write the date and what is in the jar on the lid with a sharpie marker.
Have you canned tomatoes before? Do you grow or buy your tomatoes?