The tomatoes from our garden are so prolific that we are always looking for ways to be able to use them in the winter months. Stewed tomatoes are a great way to preserve tomatoes and get a jump start on meals. This particular recipe is so great because it makes such a large batch that you can preserve a lot at one time.
This recipe makes 12 quarts of stewed tomatoes.
Ingredients to make Stewed Tomatoes:
22 pounds quartered tomatoes
2 c finely diced celery
1 chopped onion
1 chopped red pepper
2 tbsp sugar
4 tsp salt
2 tbsp lemon juice per quart
all but lemon juice in a pot
Combine all the ingredients except for the lemon juice in a large pot and simmer for 10 minutes.
add lemon juice
I like to put a little of the stewed tomatoes in the bottom of the hot jar before adding the lemon juice to give the jar a buffer from the cooler temperature of the lemon juice.
I then fill it up leaving 1-inch headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a pressure canner for 20 minutes at 10 pounds of pressure if at sea level. Remember to adjust your pressure if you are above 1000 feet in elevation.
Once your stewed tomatoes have completed processing, space them about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.