How to Can Homemade Stewed Tomatoes

5 from 1 vote

Let your garden feed you all year. Make delicious stewed tomatoes for your stews and soups or you favorite dish.

Prep Time1

Cook Time20

Course: Canning

Cuisine: American

Servings: basket of tomatoes

Author: Regina Sober

Get Recipe Ingredients

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.

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).