Ultimate Guide: Recipe for Stewed Tomatoes to Can for Year-Round Enjoyment

#### Recipe for Stewed Tomatoes to CanStewed tomatoes are a delicious and versatile ingredient that can elevate a variety of dishes, from pasta to soups. Ca……

#### Recipe for Stewed Tomatoes to Can

Stewed tomatoes are a delicious and versatile ingredient that can elevate a variety of dishes, from pasta to soups. Canning stewed tomatoes is a fantastic way to preserve their flavor and enjoy the taste of summer all year round. In this guide, we will explore a comprehensive recipe for stewed tomatoes to can, along with tips for ensuring your canned tomatoes are safe and flavorful.

#### Ingredients for Stewed Tomatoes

To create the perfect stewed tomatoes, you'll need the following ingredients:

- **Fresh tomatoes**: About 10-12 pounds of ripe tomatoes, preferably Roma or another meaty variety.

- **Onions**: 2 medium-sized onions, chopped.

- **Garlic**: 4-6 cloves of garlic, minced.

- **Bell peppers**: 2 bell peppers, chopped (any color you prefer).

- **Celery**: 2-3 stalks of celery, chopped.

- **Herbs**: Fresh basil, oregano, or thyme (about 2 tablespoons each, or adjust to taste).

- **Salt**: 1-2 teaspoons, to taste.

- **Sugar**: 1 tablespoon (optional, to balance acidity).

- **Lemon juice**: 2 tablespoons (to ensure acidity for safe canning).

#### Preparation Steps

1. **Prepare the Tomatoes**:

Start by washing the tomatoes thoroughly. To peel them easily, score the bottom of each tomato with an "X" and blanch them in boiling water for about 30 seconds. Transfer them to an ice bath to cool. Once cooled, the skins should slip off easily. Chop the tomatoes into quarters or smaller pieces, depending on your preference.

2. **Cook the Vegetables**:

In a large pot, heat some olive oil over medium heat. Add the chopped onions, garlic, bell peppers, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

3. **Combine Ingredients**:

Add the prepared tomatoes to the pot along with the herbs, salt, and sugar (if using). Stir well to combine all the ingredients. Bring the mixture to a simmer and let it cook for about 30-45 minutes, stirring occasionally. The goal is to reduce the liquid slightly and allow the flavors to meld.

4. **Prepare for Canning**:

While the tomatoes are simmering, sterilize your canning jars and lids by placing them in boiling water for 10 minutes. This step is crucial for preventing bacteria and ensuring the safety of your canned tomatoes.

5. **Fill the Jars**:

Once the stewed tomatoes are ready, carefully ladle the hot mixture into the prepared jars, leaving about 1/2 inch of headspace at the top. Add 1 tablespoon of lemon juice to each quart jar to increase acidity, which is essential for safe canning.

6. **Seal and Process**:

Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the metal bands until they are fingertip-tight. Process the jars in a water bath canner for 40-45 minutes (adjusting for altitude as necessary).

7. **Cool and Store**:

After processing, carefully remove the jars from the canner and let them cool on a clean towel or rack. Once cooled, check the seals by pressing down in the center of the lid. If it doesn’t pop back, the jar is sealed properly. Store your canned stewed tomatoes in a cool, dark place for up to a year.

#### Conclusion

Canning your own stewed tomatoes is a rewarding and practical way to enjoy the vibrant flavors of summer throughout the year. With this detailed recipe for stewed tomatoes to can, you can ensure that you have a delicious and nutritious ingredient ready for your favorite recipes at any time. Whether you’re making a hearty chili, a comforting pasta sauce, or simply enjoying them on their own, your homemade canned stewed tomatoes will be a delightful addition to your pantry. Happy canning!