Bottled Stewed Tomatoes Recipes

SIMPLE STEWED TOMATOES

Steps:

• Combine all ingredients in a small sauce pan.
• Simmer until desired tenderness and thickness of sauce, about 30 minutes or longer.
• Taste for additional seasonings.
• Remove bay leaf.
• Serve.

CANNED STEWED TOMATOES

Steps:

• 1. Cut up celery, onions (slivers) bell pepper, & minced garlic (store bought is ok if you don't have a lot of fresh) Keep garlic seperate. Don't add with veggies at this time. I use equal parts of all veggies & then add several Tb. of minced garlic to pot of tomatoes when I go to heat them.
• 2. When you cut the veggies just place them in a large bowl & scoop into tomatoes as much as is needed. Set aside for now.
• 3. Slip skins on tomatoes by plunging into boiling water for about 2-3 minutes, then plunging into a sink of cold water. This is refered to as shocking them. If you have stored the tomatoes in fridge until you have enough to can, set them out to get to room temp first. Core tomatoes & cut in half if large. If small, leave whole.
• 4. The white pan I have here held 11 quarts of stewed tomatoes.
• 5. Place 8 cups of your veggie mixture in large granite pot or stainless steel (not aluminum). To your pot of veggies, add about 4 or 5 of your large tomatoes that have been cut up & squeeze to make a juice. Just enough to barely cover veggies. Heat for about 10-15 minutes until it starts to give it up. Just heat through. You still want the veggies tender-crisp as they will cook more in the hot bath.
• 6. Add your prepared tomtoes & about 5 T. minced garlic to this size pot now & continue heating just until hot.
• 7. Fill quart jars adding 1/2 Tablespoon of canning salt per quart. Wipe jar rims so no food particles are on it. (I didn't say it was gonna be a neat job-refer to picture.)Place heated lids on just finger tight.
• 8. Hot bath for 10 minutes. Start timing when water comes to boil.

HOMEMADE STEWED TOMATOES

Steps:

• To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

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.

THE BEST STEWED TOMATOES EVER

Steps:

• Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
• Peel the tomatoes. Discard the skins.
• Dice the tomatoes up to desired size.
• In a large pot on medium heat, combine all ingredients.
• Simmer for 30 minutes.
• Then serve fresh or you can freeze them.

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.

BOTTLED STEWED TOMATOES

Steps:

• Mix together in large kettle.
• Bring to a boil and simmer until vegetables are softened.
• Place in bottles, leaving 1" of room at the top.
• Water bath for 45 minutes or pressure cook at 10 lbs for 20 minutes.

BASIC STEWED TOMATOES WITH FRESH TOMATOES

Steps:

• Gather the ingredients.
• Peel the tomatoes .
• Cut them into chunks.
• Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.
• Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached.
• Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.