There is just one kitchen ‘chore’ that never seems to get old and boring. To avoid any confusion, let me just confirm that I am talking about canning. In the recent past I’ve shared this green chili peppers canning recipe, this canning rhubarb recipe and also this canning pecan pie filling recipe. That was just the tip of the iceberg, because frankly ‘I LOOOOVE canning’. grin Anyhoot, I thought today we should take a closer look at this canning stewed tomatoes recipe.
I won’t be surprised at all, if you don’t have this particular recipe, among your canning recipes. I only moved on to this one after I got tired of just canning plain tomatoes and wanted to try something different. Dust off your pressure canner for this adventure, and decide on whether you want a spicy or mild stew. Once you’ve made that decision, you should be in a better position to choose what type of peppers you’ll be using for the ‘stew’. Let’s get canning, shall we?
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Here’s What You’ll Need:
- large tomatoes
- pressure canner
- canning jars with lids and rings
- canning utensils
- large pot or blancher
- bowls
- large spoon
- sharp knife
- towels and dish cloths
- chopped onions
- chopped celery or green peppers
- sugar
- canning salt
- chopping board
- food processor (optional)
Wash, sanitize and prep your jars for canning before you begin stewing your tomatoes. The stewed tomatoes should have their skins removed, therefore after washing your tomatoes make sure you remove all the skins. Immediately transfer your stewed tomatoes into the jars and prep them for canning, leaving sufficient head space and wiping the rims before screwing on the lids. The jars will be processed in your pressure canner for 15 to 20 minutes depending on the size of your jars i.e. pints or quarts.
You can get the full recipe & instructions on the Simply Canning blog, here…
Canning Stewed
Tomatoes Recipe
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