Pressure-Canned Stewed Tomatoes
Stewed tomatoes are a great base for many from-scratch recipes. Simply gather your tomatoes, add in some green pepper, onion, and celery, and you have a winning flavor combination that pressure cans in as little as 20 minutes.
Equipment
- 1 Pressure Canner
- 3-4 Glass Quart Canning Jars OR 6-7 pint canning jars
- 1 Large pot 4-6 quarts (for boiling/sterilizing glass jars)
- 1 Large stockpot 6 quarts or larger (for cooking tomatos)
- Misc. Canning tools tongs, funnel, jar-lifter, dipper, spoon
- Misc. Kitchen Tools cutting board, knife, measuring cups, large spoon
Ingredients
- 4 Quarts Chopped tomatoes
- 1 Cup Chopped celery
- ½ Cup Chopped onion
- ¼ Cup Chopped green pepper
- 1 Tbs. White sugar
- 2 tsp. Table salt (optional)
Instructions
Prep Your Work Area
- Sterilize your glass jars, wash lids and rings in hot, soapy water.
- Arrange your canning tools near the stove to begin canning.
Prep Your Tomatoes and Vegetables
- Blanch the tomatoes. Remove cores and skins. Cut into quarters.
- Chop celery, onion, and green pepper into small, bit-sized pieces.
- Measure out ingredients and combine in a large stock pot.
Cook the Tomatoes
- Over medium-high heat, bring the tomato mixture to a boil, stirring occasionally.
- Once boiling, reduce heat and keep at a simmer about 180°℉
- While the tomatoes are cooking, bring you canner water up to a simmer.
Fill the Canning Jars
- Using a funnel and ladle, fill each jar leaving 1 inch headspace. Remove any air bubbles with a small spatula or similar tool.
- Wipe rim of jar, assemble lid and ring to finger-tightness.
- Using jar tongs, gently lower each jar into the canner.
Process
- Assemble the lid of the canner and lock into position.
- Adjust the heat to medium-high. Vent steam for 10 minutes.
- Put on the weighted guage and bring pressure to 10 lbs. psi.
- Process pints 15 minutes. Proces quarts 20 minutes.
- Once processing time is completed, remove canner from the stove and let sit 10 minutes for pressure to fall to zero.
- Remove gauge and lid. Let sit another 10 minutes.
- Remove jars from canner and let cool 10-12 hours.
- Check seals, then store in a cool, dark place.