How to Can Fresh Stewed Tomatoes


How To Can Fresh Stewed Tomatoes

I’m a big fan of using the crockpot. I know that Instapots are all the rage. They make amazing meals in minutes. But there’s just something about cooking with a crockpot that I loveā€”the warm and delicious aromas filling the house while my dinner simmers effortlessly away.

I use my crockpot year-round. It’s a lifesaver during those dog days of summer when football and cheer practices start up, and my husband and I are running kids to practices every night of the week. It allows me to make quick and healthy meals that we can eat rather than fast food. But, there’s something special about fall.

When the weather turns cooler, the leaves begin to change, and the warm smell of the pot roast fills the air. These stewed tomatoes are a fantastic addition to your pot roast recipe. Easy to make, they’re great to have on hand.

Preparing Your Tomatoes

You’ll want to start by washing your tomatoes, removing the peels, stems, and cores. Chop them up and measure out 17 Cups.

Next, place your chopped tomatoes in an 8-10 quart stockpot. Add your celery, onion, pepper, sugar, and salt and bring to a boil. Once boiling, reduce to a simmer and cover for 10 minutes, stirring frequently.

Preparing Your Equipment

Prepare your jars, lids, and bands (before canning, I wash my jars, lids, and bands on the sanitizing cycle in the dishwasher, so they’re sanitized and hot) and ladle the hot tomatoes into the jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional liquid (if necessary), leaving 1-inch headspace. Wipe the rims, add the lids, and hand tighten the bands.

Process the jars in your pressure canner according to your specific canner’s directions. My pressure canner calls for 1-2 inches of water. Process at 10lbs. of pressure for 20 minutes for quarts or 15 minutes for pints. Start timing when the weights begin to rock steadily or follow the directions of your specific pressure canner.

Once the processing is complete, allow the pressure to release naturally. Once released, remove the jars from the canner and place them on a wire rack to cool.

Enjoy Your Home Canned Stuewed Tomatoes

Once cooled, label the jars with the product and date and store them in a cool, dark, dry spot for up to one year.

ENJOY!!

How To Can Fresh Stewed Tomatoes

This is an easy recipe for stewed tomatoes. These make a great addition to pot roast!
This recipe makes 3 quarts or approximately 5-6 pints.
Prep Time1 hr
Cooking30 mins
Yield: 3 Quarts

Equipment

  • Pressure Canner

Materials

  • 8 lbs. Tomatoes Fresh and ripe
  • 1 Cup Celery Chopped
  • 1/2 Cup Onion Chopped
  • 1/2 Cup Green Sweet Pepper Chopped
  • 2 tsp. Sugar
  • 2 tsp. Salt

Instructions

  • Wash the tomatoes and remove the peels, stems, and cores.
  • Chop and measure to 17 cups.
  • Place the chopped tomatoes in an 8-10 quart kettle or pot.
  • Add celery, onion, pepper, sugar, and salt. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes stirring frequently to prevent sticking.
  • Ladle hot tomatoes into hot, sterilized quart or pint jars.
  • Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional liquid (if necessary) leaving a 1-inch headspace.
  • Wipe the rims, add the lids, and hand tighten the bands.
  • Process in a pressure canner (according to your pressure canner directions). Lock the lid and process with 10 lbs.
  • Process 20 minutes for quarts and 15 minutes for pints.
  • Allow the pressure to release naturally, then remove the jars and cool on a wire rack.
  • Label the jars with the product and date, then store them in a cool, dark, dry place for up to one year.

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