Canning your own tomatoes takes a little time and patience, but the rewards are so tasty! I think they taste better when you make food from home.
We use canned tomatoes in our chili, lasagna, cubed steak, spaghetti’s, salsa and many other delicious dishes.
With a little effort, you can make enough to last you through the year.
Using my Tupperware Quick Chef Pro makes chopping the onions and peppers happen in a few minutes. No crying here!
- Water Bath Canner
- Canning Utensils
- Canning Jars
- Canning Lids & Seals
- Pot with Strainer
- Pot to cook the stewed tomatoes.
- Peppers chopped
- Onions chopped
- Boil the lids to sterilize (until the water boils).
- Blanch the tomatoes using the strainer pot and place in a bowl or another pot.
- Remove the stem and skin from the tomatoes.
- Cut into half or quarters and place into another pan.
- Chop Peppers and Onions using the Tupperware Quick Chef Pro.
- You will want to add in one onion and 2-3 peppers per pan of tomatoes, add more/less to your taste. You can also add carrots/celery.
- Fill the jars, 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 caner with hot water and cover.
- Allow the water to boil and keep in water bath for 55 minutes for quarts or pints.
- Remove the jars and place on the counter to cool.
- Place the date and what is in the jar with a sharpie marker.