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. Check out this how to for stewed tomatoes.
Canning stewed tomatoes
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!
Have you canned tomatoes before? Do you grow or buy your tomatoes?
- 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.