I’ve been researching what actually goes into some of the processed food we eat – some of the things scare me. When I read about the amount of BPA in commercially processed canned tomatoes I realized something needed to change in our diets! I looked for a bit for a home canned recipe, and found one on Lip Smacking Goodness – I changed her recipe some to suit my recipes but it was extremely easy and much healthier option for our family!
Ingredients:
- 12 lbs of Tomatoes
- 1 Large onion chopped
- 3 stalks of celery chopped
- 4 tsp salt, separated
- 4 tsp sugar, separated
Directions:
- Prepare your jars with steps 1-2
- Remove the skins from your tomatoes and cut in half. In a large pan squeeze your tomatoes over top releasing the juice and seeds to the bottom.
- Place your “juiced” tomatoes into the jars until you can’t fit any more in the jar.
- Top each jar with 1/4 of the chopped onions and celery
- In a medium bowl place a sieve and pour the juice and seeds in. Make sure you remove the seeds and get as much of the juice as possible.
- Pour the juice into each jar on top of your vegetables, you can top them off with water if you want/need to as well.
- With a wooden spoon or a bubble tool remove any bubbles in your jars.
- Leave 1/4 inch head space, lid and process.
This will make 4 quart jars of stewed tomatoes. I usually use 2 regular 14 oz cans from the store so this will mean 4 recipes worth. This is also much cheaper than canned stewed tomatoes! Can’t wait until my tomato crops come in this summer!
Canning Instructions:
- Place 4 clean quart jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
- Prepare 4 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
- Prepare your ingredients according to the directions above.
- Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Put your ingredients in your jars. into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
- Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
- Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 30 minutes.
- After the jars have processed for 30 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
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So do you not ever cook the tomatoes or juice? Just remove the peel, cut in half, squeeze and can? Also, do you just dump 1 tsp each of salt and sugar in the top of the jar before putting the lid on? Sorry if these seem silly questions. New to canning. 🙂
Yup – just peel cut and squeeze! They will cook while processing in the canner :). Add the sugar and salt before lidding and you’re all set! No question is a silly one!!!
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Do you totally cover the filled jars with water?? Dose water not seep into the jars??
Can I use honey instead of sugar??
The flat lid will prevent water from coming into the jars and the pressure will keep the seal. I haven’t used honey in stewed tomatoes but you could always try it!