canning stewed tomatoes

Follow these steps to make your own home-canned stewed tomatoes.

Canning Stewed Tomatoes

medium/large tomatoes (about 8 lb), peeled (see notes) and cut to 8 pieces

medium/large onions,

garlic cloves,

celery

green bell peppers, seeds removed and diced

olive oil

salt

black pepper

paprika (sweet

dry oregano

Set a large pot on the stovetop, add...

Set a large pot on the stovetop, add 1/4 cup of olive oil, turn the heat to high.

When the oil is hot, add the diced...

When the oil is hot, add the diced onions, lower the heat to medium/high and cook 5-10 minutes stirring frequently so the onions don't burn.

Add the diced garlic and cook an additional...

Add the diced garlic and cook an additional 2 minutes until fragrant.

Add the celery and green peppers, stir and...

Add the celery and green peppers, stir and cook for 5 minutes.

While the vegetables are cooking, add the salt,...

While the vegetables are cooking, add the salt, black pepper, paprika, and oregano and stir.

Add the tomatoes and stir.

Cook for approximately 45 minutes (pot uncovered) or...

Cook for approximately 45 minutes (pot uncovered) or until the mixture reaches your desired thickness.

While the tomatoes cook, wash your jars, lids,...

While the tomatoes cook, wash your jars, lids, and bands with hot water and soap and set aside.

Add 3 quarts of water to your pressure...

Add 3 quarts of water to your pressure canner (leave rack at the bottom of the canner), set on the stovetop, turn the heat to high and bring to a simmer.

When your stewed tomatoes are ready, set a...

When your stewed tomatoes are ready, set a canning funnel on the jar and ladle the stewed tomatoes into the jar. Make sure to leave 1'' headspace.

Remove the funnel and use the bubble remover...

Remove the funnel and use the bubble remover to remove air bubbles.

Use a clean paper towel to clean the...

Use a clean paper towel to clean the rim of the jar before centering the lid on it and closing the jar with the band. Do the same with the rest of the jars.

Add the jars of stewed tomatoes to the...

Add the jars of stewed tomatoes to the pressure canner. Set them on the rack and make sure they don't touch each other.

Close the canner (heat is on high). After...

Close the canner (heat is on high). After a few minutes steam will start coming out of the vent. Set your timer to 10 minutes and let the canner vent steam.

After 10 minutes, place the weight on the...

After 10 minutes, place the weight on the vent and watch the gauge. If you live below 1000 feet in elevation and are using a dial gauge canner like me, process your stewed tomatoes on 11 psi. Once the gauge shows 11 psi, lower the heat a little bit to keep it there. Process for 20 minutes. ** If you are using a weighted gauge canner or live in elevations higher than 1000 feet make sure to check the post for the adjustments that you'll have to make.

When the processing time is done, turn the...

When the processing time is done, turn the heat off and let the canner be for a couple hours. Do not try to open it.

When the canner is cooled completely, open the...

When the canner is cooled completely, open the lid but do not remove the jars. Let them stay in the hot water for about 10 minutes (we want temperature changes to be very gradual).

After 10 minutes, use the jar lifter to...

After 10 minutes, use the jar lifter to lift the jars out of the canner. Set them on a wooden cutting board or on a kitchen towel on the counter. Let them cool completely undisturbed for 10-12 hours.

Once the jars are completely cool, check that...

Once the jars are completely cool, check that they all sealed by pressing the center of the lid. If there is no movement there your jars are sealed (if a jar didn't seal you can store it in the fridge and use it, freeze it, or replace the lid and process it again. Usually they all seal though).

Remove the band, wipe your jars, label them,...

Remove the band, wipe your jars, label them, and store them in the pantry or a kitchen cabinet for up to a year.

https://mediavine-res.cloudinary.com/video/upload/jwmbowfuiup31qygb5rp.mp4

A step by step picture tutorial on canning stewed tomatoes. This is a great way to preserve your summer harvest of tomatoes and other vegetables.

tomatoes (enough to make 4 quarts of prepared tomatoes)

onions (optional)

celery peppers

Tbsp. sugar

Lemon juice

Pressure Canner

Canning jars, seals, and rings

Ladle and bubble tool

Before you start.

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works.

Step 1

Step 2

Roughly chop tomatoes. Put in large stock pot. 

Step 3

Add chopped onion, vegetables, salt, and sugar. 

Step 4

Step 5

Pour hot tomatoes into hot jar, leaving 1/2” headspace. 

Step 6

Add lemon juice (1 Tbsp. per pint, 2 Tbsp. per quart). 

Step 7

Remove bubbles, wipe rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below. 

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Canning Stewed Tomatoes

Canning Stewed Tomatoes

Top 2 canning stewed tomatoes recipes from across the web

The most viewed canning stewed tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Canning Stewed Tomatoes

Canning Stewed Tomatoes

The most viewed canning stewed tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine