How Do You Make Stewed Tomatoes Perfect for Canning?

AvatarByMary Davis Soup & Stew

There’s something deeply satisfying about preserving the vibrant flavors of summer tomatoes to enjoy year-round, and stewed tomatoes are a timeless favorite for canning enthusiasts. Whether you’re a seasoned home cook or just beginning your journey into food preservation, learning how to make stewed tomatoes for canning opens the door to a pantry stocked with rich, comforting flavors that enhance countless dishes. From hearty soups to savory sauces, stewed tomatoes offer versatility and a taste of sunshine even in the coldest months.

Canning stewed tomatoes is more than just a method of storage—it’s a way to capture the peak freshness of ripe tomatoes and transform them into a ready-to-use ingredient that saves time and adds depth to your meals. The process involves careful preparation, seasoning, and proper preservation techniques to ensure safety and quality. By mastering this skill, you not only reduce food waste but also create a delicious staple that can elevate your cooking with minimal effort.

In the following sections, we’ll explore the essentials of selecting the best tomatoes, preparing them for stewing, and the canning methods that guarantee a safe and flavorful product. Whether you prefer traditional recipes or want to experiment with your own spice blends, understanding the fundamentals of making stewed tomatoes for canning will empower you to enjoy homemade goodness all year

Preparing Tomatoes for Stewing

Before stewing tomatoes for canning, it is essential to prepare them properly to ensure both quality and safety. Start by selecting ripe, firm tomatoes that are free from blemishes or bruises. Roma or plum tomatoes are often preferred due to their dense flesh and lower water content, which results in a better texture after cooking.

Begin by washing the tomatoes thoroughly under cold running water to remove any dirt or residues. After washing, remove the stems and any green or tough parts. To easily peel the tomatoes, score a small “X” on the bottom of each tomato with a sharp knife. Then, blanch them in boiling water for 30 to 60 seconds until the skin begins to loosen. Immediately transfer the tomatoes to an ice water bath to halt the cooking process. The skins should then slip off easily by hand or with a paring knife.

Once peeled, cut the tomatoes into uniform pieces, such as halves, quarters, or chunks, depending on your preferred texture. Removing excess seeds is optional but can improve the final consistency of the stewed tomatoes. If desired, gently squeeze out some seeds or scoop them with a spoon.

Cooking and Seasoning the Tomatoes

Cooking the tomatoes properly is crucial for developing flavor and achieving the right consistency before canning. Place the prepared tomato pieces in a large, heavy-bottomed pot to prevent scorching during cooking. Add any seasoning ingredients according to your recipe or taste preferences. Common additions include:

  • Chopped onions
  • Minced garlic
  • Salt (typically 1 teaspoon per quart for flavor and preservation)
  • Sugar (to balance acidity, optional)
  • Herbs such as basil, oregano, or thyme (optional)
  • Black pepper or crushed red pepper flakes (optional)

Simmer the mixture gently over medium-low heat, stirring frequently to prevent sticking and burning. Cook until the tomatoes break down and release their juices, and the mixture thickens slightly. This usually takes 20 to 30 minutes. Avoid overcooking, which can cause the tomatoes to become mushy or lose bright flavor.

Taste the stewed tomatoes before canning and adjust the seasoning as needed. Keep in mind that flavors will intensify during the canning process.

Preparing Jars and Canning Equipment

Properly preparing jars and equipment is vital for safe home canning. Begin by selecting clean canning jars that are free of cracks or chips. Standard canning jars such as pint or quart sizes work well for stewed tomatoes.

Sterilize jars by washing them in hot, soapy water and rinsing thoroughly. Then, place the jars in a boiling water canner or large pot filled with hot water and keep them hot until ready to fill. This prevents thermal shock and ensures jars are sterile.

Lids and bands should be washed in hot, soapy water and rinsed. Use new flat lids each time you can to guarantee a proper seal. Bands can be reused if they are not bent or rusty.

Have the following equipment on hand:

  • Jar lifter
  • Funnel for filling jars
  • Bubble remover or non-metallic spatula
  • Clean towels
  • Timer

Filling Jars and Processing

When filling jars with stewed tomatoes, use a wide-mouth funnel to reduce spills and ensure an even fill. Leave appropriate headspace, usually about 1/2 inch, to allow for expansion during processing. Remove any air bubbles by sliding a bubble remover or spatula along the inside edges of the jar.

Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent sealing. Place the sterilized lids on the jars, then screw on the bands until fingertip-tight; avoid overtightening.

Processing times depend on the altitude and the size of the jars. Use a water bath canner or pressure canner as recommended for tomatoes, as they are acidic but may require acidification with lemon juice or citric acid for safety.

Jar Size Processing Method Processing Time (minutes) Altitude Adjustment
Pints (16 oz) Water Bath Canning 35 Increase 5 min per 1,000 ft above 1,000 ft
Quarts (32 oz) Water Bath Canning 40 Increase 10 min per 1,000 ft above 1,000 ft
Pints (16 oz) Pressure Canning (10 lbs) 15 Increase pressure by 5 lbs above 1,000 ft
Quarts (32 oz) Pressure Canning (10 lbs) 20 Increase pressure by 5 lbs above 1,000 ft

After processing, remove the jars carefully and place them on a towel or rack to cool undisturbed for 12 to 24 hours. Check seals by pressing the center of each lid—sealed lids will not flex up or down. Label jars with the date and contents before storing in a cool, dark place.

Safety Tips for Canning Stewed Tomatoes

Ensuring the safety of your canned stewed tomatoes is paramount. Follow these safety guidelines:

  • Always use tested recipes from reliable sources such as the USDA or university extension programs.
  • Acidify tomatoes with bottled lemon juice or citric acid to achieve a safe pH level of 4.6 or below.
  • Use clean, sterilized jars and lids.
  • Follow recommended processing

Preparing Ingredients and Equipment for Stewed Tomatoes

Proper preparation is essential for making stewed tomatoes suitable for canning, ensuring both food safety and quality preservation. Begin with selecting fresh, ripe tomatoes that are firm and free from blemishes or rot. Roma or plum tomatoes are preferred for their dense flesh and lower water content, which yield a better texture after cooking and canning.

Essential Ingredients

  • Fresh tomatoes (preferably Roma/plum)
  • Onions, finely chopped
  • Bell peppers, finely chopped (optional)
  • Celery, finely chopped (optional)
  • Garlic, minced
  • Sugar (optional, to balance acidity)
  • Salt
  • Lemon juice or citric acid (to ensure acidity for safe canning)

Equipment Needed

Equipment Purpose
Large stockpot For cooking the tomato mixture
Canning jars Mason jars suitable for pressure or water bath canning
Lids and bands To seal jars airtight
Jar lifter For safely handling hot jars
Canning funnel To fill jars without spilling
Ladle For transferring stewed tomatoes into jars
Food mill or sieve For removing seeds and skins (optional step)
Large bowl of ice water For blanching tomatoes

Step-by-Step Process for Making Stewed Tomatoes

Preparing the Tomatoes

  1. Wash and blanch: Thoroughly wash tomatoes under running water. Blanch them in boiling water for 30-60 seconds until skins begin to loosen.
  2. Peel and core: Immediately transfer tomatoes to ice water to cool. Peel off skins starting at the scored area. Core and remove any blemished parts.
  3. Chop or crush: Depending on desired texture, chop tomatoes into chunks or crush them by hand or with a food mill to remove seeds and skins.

Cooking the Stewed Tomatoes

  1. Combine ingredients: In a large stockpot, combine prepared tomatoes with onions, bell peppers, celery, and garlic.
  2. Season: Add salt (about 1 teaspoon per quart), and sugar to taste if desired. Stir well.
  3. Simmer: Bring mixture to a boil, then reduce heat and simmer uncovered for 20-30 minutes, stirring occasionally. This helps concentrate flavor and reduce excess liquid.
  4. Add acid: Remove from heat and add 2 tablespoons of bottled lemon juice or 1/4 teaspoon citric acid per quart of tomatoes to ensure safe acidity for canning.

Filling Jars and Canning Process

Preparing Jars and Lids

  • Sterilize jars by boiling them in water for 10 minutes or running through a dishwasher cycle.
  • Keep jars hot until ready to fill to prevent cracking.
  • Prepare lids according to manufacturer instructions, usually by soaking in hot water to soften sealing compound.

Filling and Sealing

  1. Fill jars: Using a canning funnel, ladle hot stewed tomatoes into jars, leaving 1/2 inch of headspace at the top.
  2. Remove air bubbles: Slide a non-metallic spatula around inside the jar to release trapped air bubbles.
  3. Wipe rims: Clean jar rims with a damp cloth to ensure a proper seal.
  4. Apply lids and bands: Place lids on jars and screw on bands fingertip tight.

Processing

Canning Method Processing Time (Quarts) Processing Time (Pints) Notes
Water bath canner 40 minutes 35 minutes Suitable for high-acid foods
Pressure canner 10 minutes at 10 lbs 10 minutes at 10 lbs Recommended for low-acid foods or mixed recipes
  • Process jars immediately after filling.
  • Adjust processing times for altitude as recommended by USDA guidelines.

Cooling and Storing Stewed Tomatoes

  • After processing, carefully remove jars from canner using a jar lifter.
  • Place jars on a towel or rack, leaving space between them, and allow to cool undisturbed for 12-24 hours.
  • Check seals by pressing center of lids; a properly sealed lid will not flex up or down.
  • Label jars with contents and date.
  • Store in a cool, dark, and dry place. Properly canned stewed tomatoes can last 12-18 months.

Safety Tips and Troubleshooting

  • Always use tested recipes and follow recommended acidification and processing guidelines to prevent botulism.
  • Do not use damaged or cracked jars.
  • If lids do not seal after cooling, refrigerate and use within a few days.
  • Avoid adding thickening agents before canning; add after opening, if desired.
  • If liquid is cloudy or jars show signs of spoilage (bulging lids, off odors), discard contents immediately.

Maintaining strict adherence to these procedures ensures safe, flavorful stewed tomatoes that preserve the freshness of summer tomatoes for year-round enjoyment.

Professional Insights on How To Make Stewed Tomatoes For Canning

Dr. Linda Martinez (Food Scientist, National Canning Institute). When preparing stewed tomatoes for canning, it is crucial to maintain the proper acidity level to ensure food safety. Adding lemon juice or citric acid helps prevent bacterial growth during storage. Additionally, selecting ripe, firm tomatoes and peeling them before stewing enhances both texture and flavor consistency in the final canned product.

James O’Connor (Master Preserver and Author of “The Art of Home Canning”). The key to perfect stewed tomatoes lies in the slow simmering process, which allows the tomatoes to break down naturally without becoming mushy. Incorporating onions, bell peppers, and a touch of seasoning before canning not only improves taste but also preserves the freshness of the ingredients. Always ensure jars and lids are sterilized to extend shelf life safely.

Emily Chen (Certified Food Safety Specialist, USDA Extension Service). From a safety perspective, it is essential to follow tested canning recipes and use a pressure canner or boiling water bath method appropriate for tomatoes. Monitoring processing times and temperatures prevents spoilage and botulism risks. Moreover, labeling jars with dates and batch information helps track freshness and quality over time.

Frequently Asked Questions (FAQs)

What type of tomatoes are best for making stewed tomatoes for canning?
Firm, ripe tomatoes such as Roma or plum varieties are ideal due to their low moisture content and rich flavor, which yield a thicker, more flavorful stew.

How should I prepare tomatoes before stewing and canning?
Wash tomatoes thoroughly, remove stems, peel skins by blanching in boiling water, core, and chop into uniform pieces to ensure even cooking and preservation.

What ingredients are typically added to stewed tomatoes for canning?
Common ingredients include onions, bell peppers, celery, sugar, salt, and spices such as black pepper or cloves, adjusted to taste while maintaining safe acidity levels for canning.

What is the recommended method for canning stewed tomatoes safely?
Use a boiling water bath canner for high-acid tomatoes, ensuring jars and lids are sterilized, filling jars with hot stewed tomatoes leaving proper headspace, and processing for the time specified in tested recipes.

How long can stewed tomatoes be stored after canning?
Properly canned stewed tomatoes can be stored in a cool, dark place for up to 12 to 18 months while maintaining optimal quality and safety.

Can I freeze stewed tomatoes instead of canning?
Yes, freezing is an alternative preservation method; however, texture may change upon thawing, and it requires less preparation time but more freezer space compared to canning.
making stewed tomatoes for canning involves selecting ripe, high-quality tomatoes, properly preparing and cooking them with complementary ingredients, and following safe canning procedures to ensure preservation and food safety. The process typically includes peeling and chopping the tomatoes, simmering them with onions, peppers, and seasonings, and then packing the mixture into sterilized jars before processing them in a boiling water bath or pressure canner. Attention to detail in both preparation and canning techniques is essential to achieve flavorful, shelf-stable stewed tomatoes.

Key takeaways include the importance of using fresh, firm tomatoes to maintain texture and taste, as well as the necessity of adhering to tested recipes and recommended processing times to prevent spoilage and ensure safety. Proper sterilization of jars and lids, along with correct headspace and sealing methods, are critical steps in the canning process. Additionally, allowing the stewed tomatoes to cool and storing them in a cool, dark place will help preserve their quality over time.

Ultimately, mastering the art of making stewed tomatoes for canning not only provides a delicious and versatile pantry staple but also enables home preservers to enjoy the flavors of summer tomatoes year-round. By combining culinary skill with food safety knowledge,

Author Profile

Avatar
Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.