Canned Stewed Tomatoes

Course: Condiment, Preserves

Cuisine: North American

Prep Time: 1

Cook Time: 30

Canning Time: 20

Total Time: 1 50

Servings: servings

Calories: 32kcal

Author: Lord Byron's Kitchen

A great base to any pasta sauce, soup or stew; Canned Stewed Tomatoes is an inventive way to jazz up baked chicken or broiled seafood. Each jar is packed with tomatoes, onions, celery, and green bell pepper, making meal prep fast and easy!

Print Recipe

Equipment

8 500 ml mason jars with screw bands and new, unused sealing discs.
Water Bath Canner with Jar Rack
Jar Wrench/Lifter
Canning Funnel
Ladle
Non-metallic Bubble Remover
Magnetic Lid Lifter

Ingredients

24 cups peeled and chopped tomatoes, (measured after being chopped - about 30 medium-sized tomatoes, see instructions below for easy peeling)
2 cups finely chopped celery, (measured after being chopped)
2 cups finely chopped onion, (measured after being chopped)
2 cups finely chopped green bell pepper, (measured after being chopped)
2 tablespoons sugar
2 tablespoons paprika
1 tablespoon chili powder
3 teaspoons salt
3 teaspoons dried basil
1 teaspoon ground black pepper

Instructions

Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot. Bring to a full boil over medium heat for 30 minutes, stirring often.
In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.
Use the non-metallic bubble remover to remove any air bubbles.
Wipe down the rim of each jar with a damp paper towel to ensure none of the stewed tomatoes has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the water bath canner with the boiling water.
Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.

Notes

Recipe makes 8 500 ml jars, or 16 cups. One serving is equal to 1/2 cup.

FOR DETAILED WATER BATH CANNING INSTRUCTIONS, PLEASE REFER TO THE POST TEXT ABOVE.

Nutrition