Canning Recipes for Stewed Tomatoes: A Guide to Preserving Summer's Bounty
Stewed tomatoes are a versatile pantry staple, perfect for adding flavor and depth to countless dishes. And with the peak of tomato season upon us, now is the perfect time to preserve this delicious fruit for enjoyment throughout the year. Here are some canning recipes for stewed tomatoes, ensuring you have a taste of summer all year round.
Basic Stewed Tomatoes
This simple recipe is a great starting point for beginners.
Ingredients:
- 8 pounds ripe tomatoes, cored and chopped
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Instructions:
- Prepare the tomatoes: Wash and core the tomatoes. Chop into roughly 1-inch pieces.
- Sauté the aromatics: Heat a large pot over medium heat. Add onion, green pepper, and celery and sauté until softened, about 5 minutes.
- Combine ingredients: Add the chopped tomatoes, sugar, salt, oregano, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the tomatoes have softened and thickened slightly.
- Canning: Ladle the hot stewed tomatoes into sterilized jars, leaving 1/2 inch headspace. Wipe the jar rims, and seal with lids and rings. Process in a boiling water bath for 45 minutes.
Spicy Stewed Tomatoes
For those who prefer a bit of heat, this recipe adds a kick with the addition of chili peppers.
Ingredients:
- 8 pounds ripe tomatoes, cored and chopped
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1-2 jalapeño peppers, finely chopped (adjust to your spice preference)
Instructions:
- Prepare tomatoes and peppers: Wash and core the tomatoes. Chop into roughly 1-inch pieces. Wash, seed, and finely chop the jalapeño peppers.
- Sauté: Heat a large pot over medium heat. Add onion, green pepper, celery, and jalapeños. Sauté until softened, about 5 minutes.
- Combine ingredients: Add the chopped tomatoes, sugar, salt, oregano, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the tomatoes have softened and thickened slightly.
- Canning: Ladle the hot stewed tomatoes into sterilized jars, leaving 1/2 inch headspace. Wipe the jar rims, and seal with lids and rings. Process in a boiling water bath for 45 minutes.
Tips for Success
- Use ripe tomatoes: Choose tomatoes that are ripe and flavorful for the best results.
- Sterilize jars: Sterilize jars and lids before filling with the hot stewed tomatoes to prevent spoilage.
- Process correctly: Follow the recommended processing times for your specific recipe. Under-processing can lead to foodborne illness.
- Store properly: Store your canned stewed tomatoes in a cool, dark place for up to a year.
Enjoy!
With these recipes, you can easily enjoy the taste of fresh tomatoes throughout the year. Experiment with different spices and herbs to create your own signature stewed tomato recipe. Happy canning!
