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How to Can Stewed Tomatoes - Recipe
Home Made Stewed Tomatoes
Canning Stewed Tomatoes
Have you grown your own tomatoes this year and have more than you bargained for? Or perhaps a friend has given you so many tomatoes that you don’t really know what to do with them all? Growing tomatoes has become more and more popular with beginnng gardeners. With the rising cost of groceries I am canning everything I can from my garden this year. Not only is growing your own vegetables much healthier for you but it can save you tons of money at the grocery store too. I would like to share my recipe for canning stewed tomatoes.
Stewed tomatoes can be used in so many various recipes that it is very useful to have some handy in your pantry. You can make meals such as a goulash, or one of my favorites is a venison and stewed tomato skillet. You can use stewed tomatoes in simple stews and soups all the way up to fancy recipes you would find in an expensive restaurant.
I have included step-by-step instructions on how to can stewed tomatoes, which are really very easy, and links to some of my favorite recipes in which to use them.
- Large pot of slow boiling water
- Large bowl of ice water
- Small skillet
- Canning pot
- 4 pint jars with lids and rings
- Jar lifter
- Kitchen tongs
- Kitchen towel
- 8 cups tomatoes, cut in large chunks
- 2 cups onion, chopped
- 1 green (bell) pepper, chopped
- 6 cloves garlic, finely chopped
- 1 1/2 tsp. basil
- 1 tbsp. olive oil
Score Tomato for Easy Peeling
- First you will want to blanch and peel your tomatoes. To do this, after washing the tomatoes, take a knife and score the bottom of the tomato with a small “x”. Dip the tomatoes in boiling water for a few seconds. Now transfer the tomato to a bowl of ice water. By using this method, the tomatoes practically peel themselves. Now chop the tomatoes into large chunks and place in 4-quart pot.
- Heat the olive oil in skillet and add the finely chopped garlic and basil. Let cook for about 2 minutes, until the garlic is tender. Add the chopped onion and green pepper and cook until tender, about 5 minutes. Add these ingredients to your tomatoes and cook at a slow simmer for about 30 minutes, stirring from time to time.
- Once your tomatoes are finished cooking, pour them into the sterilized pint jars, leaving approximately ½ inch headspace. (You can sterilize your jars by using your dishwasher.) Be sure to wipe any residue from the rim of the jars and place the lids on and screw down the rings snuggly. I place my canning lids in a pan of hot water first, to soften the rubber and insure they seal well. Place the jars in your canner or large pot with about 1 inch of boiling water and process for 15 minutes. I always add a teaspoon of vinegar to the water to keep the jars from staining.
- When your processing time is done, remove the jars with the jar lifters and place on a heat resistant surface. (I use a folded towel on my cabinet.) As you remove the jars, screw the rings down tightly. Let the jars cool down completely before removing the rings and then check for any jars that may not have sealed by pressing your finger in the middle of the lid. If it makes a popping or clicking sound, your jar has not sealed and you can “re-bathe” or refrigerate it.
|Serving size: 1 cup|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 16 g||5%|
|Sugar 7 g|
|Fiber 3 g||12%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I hope you have found my recipe useful as well as money saving. Below are a few links to some of my favorite recipes that you can use for your own homemade stewed tomatoes as well as some related articles on vegetables.
Do you use stewed tomatoes in many of your recipes?
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