Make Homemade Canned Stewed Tomatoes

Joyce

0 1 3 minutes read

A simple way to bottle summer’s flavor for the whole year.

When tomatoes start piling up whether they’re from your garden, a friend, or a farmer’s market haul turning them into stewed tomatoes is one of the easiest, most satisfying ways to preserve them. These aren’t just chopped tomatoes in a jar… they’re gently simmered with celery, onion, and green pepper until everything blends into a rich, comforting base you can use in almost anything.

Use them in:
• Soups & stews
• Pasta sauces
• Casseroles
• Rice dishes
• Slow-cooker meals
• Anywhere you’d use diced tomatoes but want more flavor

And the best part? Every jar you open in winter smells like warm summer afternoons.

🍅 Ingredients

(Enough for about 6 pint jars)

4 quarts peeled, cored tomatoes, cut in large chunks
1 cup diced celery
½ cup diced onion
¼ cup diced green pepper
1 tbsp sugar (optional)
2 tsp salt (optional)
6 tbsp bottled lemon juice (1 tbsp per pint jar — required for safe canning)

🔪 Step-by-Step Instructions

1. Prep the Tomatoes

• Bring a large pot of water to a boil.
• Drop whole tomatoes in for 60 seconds.
• Transfer immediately to ice water.
• Slip off the skins, remove cores, and cut into large chunks.

Peeling makes the final texture smooth and avoids those stringy skin pieces later.

2. Cook the Stew Base

In a large pot:
• Add tomatoes, celery, onion, green pepper, salt, and sugar (if using).
• Bring to a boil and let it cook for 10 minutes, stirring often.

This short simmer helps the flavors blend but still keeps the tomatoes bright.

3. Fill the Jars

• Sterilize pint jars and keep them warm.
• Ladle the hot tomato mixture into the jars.
• When a jar is halfway full, add 1 tbsp bottled lemon juice.
• Fill to ½-inch headspace.
• Wipe rims, add lids, and tighten bands to “finger tight.”

4. Choose Your Canning Method

Water Bath Canner:
• Process pint jars for 40 minutes (quarts for 50 minutes).

Pressure Canner:
• Process pints at 10 lbs pressure for 15 minutes
• (20 minutes for quarts)

Follow your canner’s instructions based on your altitude.

5. Cool & Store

• Let jars rest for 24 hours without moving them.
• Check seals — lids shouldn’t flex when pressed.
• Store sealed jars in a cool, dark place for up to 1 year.
• Any unsealed jars go into the fridge to use within a week.

💡 Tips for Best Flavor & Texture

• Use mostly paste tomatoes (Roma, San Marzano): they give a thicker, richer sauce.
• A mix of 75% paste + 25% heirloom gives the best balance of sweetness and body.
• Don’t skip the lemon juice — modern tomatoes aren’t acidic enough on their own.
• If you like a deeper flavor, add a tiny pinch of dried basil or oregano while simmering.
• Want a chunkier stew? Cut the tomatoes bigger and reduce for an extra 5 minutes.

FAQs

1. Can I add garlic or more herbs?

You can add small amounts of dried herbs, but avoid garlic or fresh herbs in canned tomato products unless following a tested recipe — they can affect acidity and safety.