Canning Stewed Tomatoes

Step 1

Start by blanching tomatoes. To do this, heat 2 quarts of water in a 4 quart pot to boiling. Working in batches, dip tomatoes in boiling water fro about 60 seconds, until the skins begin to split. Remove from water, and rinse with cold water.

Step 2

Slip blanched skins from tomatoes, and core, and roughly chop them.

Step 3

Finely dice celery, onion, and pepper.

Step 4

Add tomatoes and vegetables to a large pot with sugar and salt.

Step 5

Bring to a simmer over medium heat, stirring occasionally, and simmer for 20 minutes.

Step 6

While tomatoes are simmering, prepare canning supplies by filling canner with warm or hot water, and sanitizing jars and lids, etc.

Step 7

Fill jars with stewed tomatoes, leaving about 1/2 inch headspace.

Step 8

Add 1 tablespoon of lemon juice to each pint.

Step 9

Wipe rims of jars with a soft cloth to remove debris.

Step 10

Screw down lids and bands firmly.

Step 11

Arrange jars in canner so that they’re not touching each other, or the sides of the canner, and bring to a full rolling boil.

Step 12

Process pints for 40 minutes, or quarts for 45 minutes.

Step 13

Remove from heat, and let cool.

Step 14

After jars are cooled, remove from canner.

Step 15

Check seals after about 24 hours, and store in a cool place out of direct light.