Canning Stewed Tomatoes (Easy Step by Step Recipe)
A simple, beginner friendly recipe for canning stewed tomatoes in a pressure canner. Learn how to prep, blanch and cook tomatoes with onions and peppers, then pressure can them for safe storage and fresh homemade flavor all year.
Servings: 1 basket of tomatoes
Equipment
- sterile canning jars
- large pot to cook the stewed tomatoes
Ingredients
- cleaned washed tomatoes
- chopped peppers
- chopped onions
- chopped/diced celery (optional)
Instructions
- Prepare your pressure canner, adding 2 inches of water into the bottom of the canner and start to heat the water.
- 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 pot.
- 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, allow to simmer for 10 minutes, then 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 hand tighten.
- Place the jars in the pressure canner with hot water. As you fill the canner the water will rise.
- Place the top on the canner and seal it. Allow it to vent for 10 minutes before putting the pressure weight on the canner.
- Allow the canner to reach 10 pounds pressure and the process quarts for 20 minutes and 15 minutes for pints.
- Turn heat off and allow the canner to sit and pressure to release.
- Very carefully remove the top as there will be steam and heat. Flip the canner top away from you to avoid the 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.
Video
Notes
Tips:
- 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).