Canning Stewed Tomatoes Food

CANNING STEWED TOMATOES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

CANNING STEWED TOMATOES

Steps:

• Set a large pot on the stovetop, add 1/4 cup of olive oil, turn the heat to high.
• When the oil is hot, add the diced onions, lower the heat to medium/high and cook 5-10 minutes stirring frequently so the onions don't burn.
• Add the diced garlic and cook an additional 2 minutes until fragrant.
• Add the celery and green peppers, stir and cook for 5 minutes.
• While the vegetables are cooking, add the salt, black pepper, paprika, and oregano and stir.
• Add the tomatoes and stir.
• Cook for approximately 45 minutes (pot uncovered) or until the mixture reaches your desired thickness.
• While the tomatoes cook, wash your jars, lids, and bands with hot water and soap and set aside.
• Add 3 quarts of water to your pressure canner (leave rack at the bottom of the canner), set on the stovetop, turn the heat to high and bring to a simmer.
• When your stewed tomatoes are ready, set a canning funnel on the jar and ladle the stewed tomatoes into the jar. Make sure to leave 1'' headspace.
• Remove the funnel and use the bubble remover to remove air bubbles.
• Use a clean paper towel to clean the rim of the jar before centering the lid on it and closing the jar with the band. Do the same with the rest of the jars.
• Add the jars of stewed tomatoes to the pressure canner. Set them on the rack and make sure they don't touch each other.
• Close the canner (heat is on high). After a few minutes steam will start coming out of the vent. Set your timer to 10 minutes and let the canner vent steam.
• After 10 minutes, place the weight on the vent and watch the gauge. If you live below 1000 feet in elevation and are using a dial gauge canner like me, process your stewed tomatoes on 11 psi. Once the gauge shows 11 psi, lower the heat a little bit to keep it there. Process for 20 minutes. ** If you are using a weighted gauge canner or live in elevations higher than 1000 feet make sure to check the post for the adjustments that you'll have to make.
• When the processing time is done, turn the heat off and let the canner be for a couple hours. Do not try to open it.
• When the canner is cooled completely, open the lid but do not remove the jars. Let them stay in the hot water for about 10 minutes (we want temperature changes to be very gradual).
• After 10 minutes, use the jar lifter to lift the jars out of the canner. Set them on a wooden cutting board or on a kitchen towel on the counter. Let them cool completely undisturbed for 10-12 hours.
• Once the jars are completely cool, check that they all sealed by pressing the center of the lid. If there is no movement there your jars are sealed (if a jar didn't seal you can store it in the fridge and use it, freeze it, or replace the lid and process it again. Usually they all seal though).
• Remove the band, wipe your jars, label them, and store them in the pantry or a kitchen cabinet for up to a year.

ITALIAN STYLE STEWED TOMATOES -GOOD FOR CANNING

Steps:

• Blanch, peel, core and quarter tomatoes.
• Heat olive oil in a large dutch oven.
• Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).
• Add chopped onion and peppers and cook until tender (about 5 min).
• Add tomatoes and sugar, simmer uncovered about 45 min or until desired consistency (you will need to cook longer if tomatoes are watery).
• Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 20 minutes longer, remove and let cool, re-bath any jars that don't seal.
• NOTE: Some people feel that the hot water bath method is not safe for this recipe, and that a pressure canning method should be used, however, I have always done these this way with no problem.
• I leave this up to your discretion.

CANNING TOMATOES

Steps:

• Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
• Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

HOMEMADE STEWED TOMATOES

Steps:

• To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

SIMPLE STEWED TOMATOES

Steps:

• Combine all ingredients in a small sauce pan.
• Simmer until desired tenderness and thickness of sauce, about 30 minutes or longer.
• Taste for additional seasonings.
• Remove bay leaf.
• Serve.