Canning Stewed Tomatoes
Ingredients
Scale
- 12 cups tomatoes (about 6 lbs)
- 1 stalk of celery
- 1/2 onion
- 1/2 green bell, or poblano pepper
- 2 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons salt
- lemon juice
Instructions
- Start by blanching tomatoes. To do this, heat 2 quarts of water in a 4 quart pot to boiling. Working in batches, dip tomatoes in boiling water fro about 60 seconds, until the skins begin to split. Remove from water, and rinse with cold water.
- Slip blanched skins from tomatoes, and core, and roughly chop them.
- Finely dice celery, onion, and pepper.
- Add tomatoes and vegetables to a large pot with sugar and salt.
- Bring to a simmer over medium heat, stirring occasionally, and simmer for 20 minutes.
- While tomatoes are simmering, prepare canning supplies by filling canner with warm or hot water, and sanitizing jars and lids, etc.
- Fill jars with stewed tomatoes, leaving about 1/2 inch headspace.
- Add 1 tablespoon of lemon juice to each pint.
- Wipe rims of jars with a soft cloth to remove debris.
- Screw down lids and bands firmly.
- Arrange jars in canner so that they’re not touching each other, or the sides of the canner, and bring to a full rolling boil.
- Process pints for 40 minutes, or quarts for 45 minutes.
- Remove from heat, and let cool.
- After jars are cooled, remove from canner.
- Check seals after about 24 hours, and store in a cool place out of direct light.