Stewed Tomatoes Canned Recipe
The Stewed Tomatoes Canned Recipe is a classic home-style dish made from fresh tomatoes simmered with onions, peppers and simple seasonings.
Ingredients
- 10 lbs fresh tomatoes Roma or any ripe variety
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 2 tbsp sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp dried basil or oregano optional
- 2 tbsp bottled lemon juice per quart jar or 1 tbsp per pint jar
Instructions
Prep the Tomatoes
- Wash tomatoes.
- Cut an “X” at the bottom of each tomato.
- Boil for 30 seconds, then place in ice water.
- Peel off the skins easily.
- Chop tomatoes into pieces.
Cook the Vegetables
- In a large pot, add onions and green peppers.
- Cook for 5 minutes until soft.
Add the Tomatoes
- Add the chopped tomatoes to the pot.
- Stir in sugar, salt, and pepper.
- Add herbs if using.
Simmer the Mixture
- Cook on medium heat for 25–30 minutes.
- Stir often until tomatoes are soft and juicy.
Prep the Jars
- Wash jars in hot water.
- Add lemon juice to each jar (very important for safe canning).
- Use 2 tbsp for quart jars and 1 tbsp for pint jars.
Fill the Jars
- Use a funnel to fill each jar with hot stewed tomatoes.
- Leave ½ inch of headspace.
- Wipe the jar rims clean.
- Place lids and rings on top.
Water-Bath Can the Jars
- Place jars in a boiling water canner.
- Process pint jars for 35 minutes.
- Process quart jars for 45 minutes.
Cool and Store
- Remove jars and place them on a towel.
- Let them cool for 12–24 hours.
- Check lids for proper sealing.
- Store in a cool, dark place.
Notes
- Always use bottled lemon juice for safe acidity.
- Use ripe tomatoes for the best flavor.
- Stir often to prevent sticking or burning.
- Add herbs like basil or oregano for extra taste.
- Remove tomato skins for a smoother texture.