Ball Canning Stewed Tomatoes Recipes

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.

TOMATO JALAPEñO SALSA CANNING RECIPE

Steps:

• Wash your jars, lids, bands, and canning tools in hot soapy water. Rinse thoroughly, and set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• Combine all the ingredients in a medium pot. Bring the salsa to a boil over medium-high heat, reduce the heat to a simmer (180˚F), and cook for 5 minutes.
• Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave a little space in between the jars.
• Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
• When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator and use up within a week.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for up to 12 to 18 months.
• Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields about 6 half-pint jars of tomato jalapeno salsa.