Canning Stewed Tomatoes: Water Bath Method
Stewed tomatoes are a pantry staple, perfect for adding flavor and texture to countless dishes. Canning your own stewed tomatoes ensures a fresh, delicious, and affordable option any time of year. This guide will walk you through the water bath method for canning stewed tomatoes, a safe and simple process for preserving this versatile ingredient.
What You Need:
- Tomatoes: Choose ripe, firm tomatoes of any variety. You'll need about 4 pounds of tomatoes to yield about 7 cups of stewed tomatoes, enough for about 7 pint jars.
- Onion: A medium onion adds depth of flavor.
- Garlic: A few cloves of garlic lend a savory note.
- Salt and Sugar: Adjust to your taste, but start with about 1/2 teaspoon of salt and 1/4 cup of sugar.
- Herbs and Spices: Customize your stewed tomatoes with your favorite additions, like oregano, basil, thyme, bay leaf, or a pinch of red pepper flakes.
- Lids and Bands: New canning lids are crucial for a proper seal. You can reuse bands.
- Pint Jars: Clean and sterilized, ensuring they are free of chips or cracks.
- Canning Pot and Rack: A large pot with a rack for holding the jars during the processing.
- Jar Lifter: A tool to safely lift hot jars from the pot.
- Ladle: For safely transferring hot tomatoes into jars.
- Funnel: To easily fill the jars without making a mess.
- Magnetic Lid Lifter: This tool makes handling hot lids easier.
- Clean Towels: To protect your workspace and wipe down spills.
Step-by-Step Instructions:
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Prepare the Tomatoes: Wash and core the tomatoes. Chop them roughly into 1-inch pieces.
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Prepare the Onion and Garlic: Peel and dice the onion. Mince the garlic cloves.
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Cook the Tomatoes: Combine the chopped tomatoes, onion, garlic, salt, sugar, and herbs/spices in a large pot. Bring to a boil over medium heat, then reduce heat and simmer for about 30 minutes, or until the tomatoes have broken down and thickened slightly. Stir occasionally to prevent sticking.
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Prepare Jars and Lids: Wash jars and lids in hot, soapy water. Sterilize jars in a boiling water bath for 10 minutes. Heat lids in a small pot of simmering water for 10 minutes.
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Fill Jars: Carefully ladle the hot stewed tomatoes into the sterilized jars, leaving about 1/2 inch of headspace at the top.
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Remove Air Bubbles: Run a clean spatula or knife around the inside of the jars to release any air bubbles.
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Wipe Rims: Clean the rims of the jars with a damp cloth to ensure a clean seal.
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Place Lids and Bands: Place a clean lid on each jar and screw on a band, tightening it just until it's finger-tight.
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Process in Water Bath: Place a rack in the bottom of a large pot and fill it with enough water to cover the jars by at least 2 inches. Bring the water to a rolling boil. Carefully lower the jars into the boiling water bath.
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Process Time: Process pint jars of stewed tomatoes for 45 minutes. Make sure the water stays at a rolling boil throughout the processing time.
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Remove and Cool: Carefully remove the jars from the boiling water using a jar lifter and place them on a clean, dry towel. Allow them to cool completely, undisturbed, for at least 12 hours.
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Check Seals: After cooling, press down on the center of each lid. If the lid is depressed and doesn't move, the jar is properly sealed. If the lid moves, you need to re-process the jar.
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Label and Store: Label the jars with the contents and date. Store in a cool, dark place for up to a year.
Enjoy Your Home-Canning Success!
With a little effort and these instructions, you can enjoy the delicious taste of fresh, homemade stewed tomatoes all year long. Remember to follow safe canning practices and always consult reputable sources for specific instructions and guidelines. Happy canning!
