Canning Stewed Tomatoes is Easy

Save Money on Tomato Based Foods

*When canning stewed tomatoes you are going to need a pressure canner.

Courtesy of Swami Stream

This summer, why not Plant and Grow three or four tomato plants and start canning stewed tomatoes? Home canning tomatoes is a very smart money saving endeavor when you stop and calculate how many tomato based products you buy at the store.

How many people are in your family? How much of these cans do you actually pay for and lug home each month? Did you know that a single tomato plant can easily produce 20+ pounds and upwards of 60 lbs. of tomatoes? The exact amount will depend on the variety, growing conditions and your care (think water and fertilizer).

So preserving tomatoes is starting to look pretty cost effective, right? Imagine your pantry filled with pretty red jars of tomatoes, just begging to go into the dinner pot. Pour a jar over a roast and cook in your crock pot for the worlds easiest meal. Canning stewed tomatoes makes creating meals easier than ever.

Courtesy of The bitten word

You will need a Pressure Canner and /or a water bath canner. depending on how you like your tomatoes and if you want to add any type of vegetables to them. In this case a good pressure canner can do double duty for the home canner. You can use it on all the standard high acid foods usually made in a water bath canner, as well as all the vegetable you will want to put up. Corn, green beans, beets, soups, Salsas and sauces all need a pressure canner.

At family security, we have seven people and we eat a lot! So home canning tomatoes is a true money saver. A great thing about this recipe is that you can just change the spices/vegetables and have a new variety.

Change out the bell pepper for hot peppers, add cumin and you have Mexican Stewed Tomatoes. Need Italian? Add rosemary and oregano. Add or delete celery, mix up the peppers, change the onion from red to white, and find your favorite signature stewed tomato recipe while canning stewed tomatoes.

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Blanch to Remove Skins

You do need to remove the skin, you won't like the results if you don't do this step. Get a big pot of boiling water going, and drop 5 or six tomatoes in at a time, for about one minute per batch. Then lift them out and plunge in a bowl of iced water to stop them from continuing to cook.

I have a rounded spaghetti puller that does the trick of getting the hot tomatoes out without excess water, or burning me!

The skins will crack and slide, and when they are cool enough you can just slip them off.

Canning Stewed Tomatoes

Makes 6 Quarts or 12 Pints

As always, follow safe Pressure Canning Instructions to the letter. Combine all ingredients in a stainless steel (not metal) pot, and cook until hot, soft and bubbly. Hot pack fill the sterilized jars leaving 1/2 inch head space.

Add lids and rings and process using a pressure canner.Pints 15 min, Quarts 20 minutes. Follow the recommended times for your jar sizes and altitude.

Dial Gauge Canners:

Altitude

0-1000 ft.-Process at 10 PSI

1001-2000 ft.-11 PSI

2001-4000 ft.-12 PSI

4001-6000 ft.-13 PSI

6001-8000 ft.-14 PSI

8001-10,000 ft.-15 PSI

Weighted Gauge Canners:

/Altitude

0-1000 ft.-10 PSI

1001-2000 ft-15 PSI

2001-4000 ft.-15 PSI

4001-6000 ft.-15 PSI

6001-8000 ft.-15 PSI

8000-10,000 ft.-15 PSI

Courtesy of The Bitten Word

Frugal Living from Canning Stewed Tomatoes
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