How Do You Make Stewed Tomatoes Perfect for Canning?

AvatarByJacqueline Johnson Soup & Stew

There’s something deeply satisfying about preserving the vibrant flavors of summer tomatoes to enjoy all year long. Stewed tomatoes, with their rich, comforting taste and versatile uses, are a classic pantry staple that can elevate countless dishes from soups and stews to casseroles and sauces. Learning how to make stewed tomatoes for canning not only allows you to capture the peak freshness of ripe tomatoes but also empowers you to create homemade, preservative-free ingredients that bring warmth and flavor to your kitchen whenever you need them.

Canning stewed tomatoes is a time-honored tradition that blends culinary skill with food preservation science. It involves carefully preparing the tomatoes to maintain their texture and flavor while ensuring they are safely sealed for long-term storage. Whether you’re a seasoned home canner or a curious beginner, understanding the basics of this process can open the door to delicious, homemade tomato products that rival anything store-bought.

In the following sections, you’ll discover the essential steps and tips to master the art of stewed tomato canning. From selecting the best tomatoes to the techniques that ensure safety and quality, this guide will equip you with the knowledge to create your own flavorful batches. Get ready to transform fresh garden bounty into a treasured pantry classic!

Preparing the Tomatoes for Stewing

Before stewing tomatoes for canning, proper preparation is essential to ensure safety, flavor, and texture. Begin by selecting ripe, firm tomatoes free from blemishes or bruises. Roma or plum varieties are preferred due to their dense flesh and lower moisture content, which yield a richer stew.

Wash the tomatoes thoroughly under cool running water to remove dirt and debris. Next, you will need to peel the tomatoes, as the skins can become tough during the stewing and canning process. To peel easily, blanch the tomatoes by immersing them in boiling water for 30 to 60 seconds or until the skins start to crack. Immediately transfer them to an ice water bath to halt cooking and loosen the skins. Slip off the skins with your fingers or a paring knife.

After peeling, core the tomatoes to remove the tough stem area. Cut out any remaining blemishes or green spots. Then, chop the tomatoes into desired pieces—either quarters, halves, or diced—depending on your stew texture preference.

Stewing Process and Recipe Guidelines

Stewing tomatoes is a gentle cooking method that softens the fruit and enhances flavor without breaking them down completely. This step is crucial before canning to achieve the right consistency and safety.

To stew the tomatoes:

  • Place the prepared tomatoes in a large pot.
  • Add salt to taste, typically 1 teaspoon per quart, which acts as a flavor enhancer and preservative.
  • Optionally, add sugar (½ to 1 tablespoon per quart) to balance acidity if the tomatoes are particularly tart.
  • Simmer the mixture over medium-low heat, stirring occasionally to prevent sticking.
  • Cook until the tomatoes have softened but still retain some shape, usually 10 to 15 minutes.
  • Avoid overcooking to prevent the stew from becoming too watery or mushy.

Additional ingredients such as onions, bell peppers, celery, or herbs can be added at this stage if desired, but ensure any added vegetables are cooked and safe for canning.

Acidification and Safety Considerations

Tomatoes vary in acidity depending on variety and ripeness. Since low-acid foods pose a risk for bacterial growth in canning, it is essential to acidify tomatoes when making stewed tomatoes for safe water bath canning.

Add bottled lemon juice or citric acid to each jar before filling with hot stewed tomatoes:

Jar Size Amount of Bottled Lemon Juice or Citric Acid
Half-pint (8 oz) 1/2 teaspoon
Pint (16 oz) 1 teaspoon
Quart (32 oz) 2 teaspoons

This acidification step is critical for preventing the growth of Clostridium botulinum spores.

Filling and Sealing Jars for Canning

Once the tomatoes are stewed and jars acidified, proper filling and sealing ensure a safe vacuum seal and preserve quality.

  • Use sterilized canning jars and lids.
  • Fill jars with hot stewed tomatoes, leaving a 1/2-inch headspace at the top to allow for expansion during processing.
  • Remove air bubbles by running a non-metallic spatula or bubble remover tool around the inside edge of the jar.
  • Wipe jar rims clean with a damp cloth to ensure a proper seal.
  • Place sterilized lids on jars and screw on bands until fingertip tight (not overly tight).
  • Process jars immediately in a boiling water bath or pressure canner according to recommended times and pressures for your altitude.

Recommended Processing Times for Water Bath Canning

Processing times vary based on jar size and altitude. Below is a guideline for boiling water bath canning of stewed tomatoes:

Jar Size Processing Time at Sea Level Adjustments for Altitude
Half-pint or Pint 35 minutes Add 5 minutes for 1,000-3,000 ft; 10 minutes for 3,001-6,000 ft
Quart 40 minutes Same altitude adjustments as above

Ensure jars remain covered with at least 1-2 inches of boiling water throughout processing. After processing, allow jars to cool undisturbed for 12 to 24 hours. Check seals and store in a cool, dark place.

Following these detailed steps ensures safe, flavorful stewed tomatoes that preserve well and retain quality in storage.

Preparing Tomatoes for Stewing

Start with high-quality, ripe tomatoes, preferably plum or slicing varieties, as they have the best texture and flavor for stewing. Freshness is key; avoid bruised or overly soft tomatoes.

Follow these steps to prepare your tomatoes properly before cooking:

  • Wash Thoroughly: Rinse tomatoes under cool running water to remove dirt and residues.
  • Remove Cores: Using a paring knife, cut out the tough core at the stem end of each tomato.
  • Peel Skins: For a smooth texture, blanch tomatoes in boiling water for 30–60 seconds, then plunge into ice water. The skins should slip off easily.
  • Chop Uniformly: Cut the peeled tomatoes into chunks or quarters, ensuring consistent size for even cooking and canning.

Cooking the Stewed Tomatoes

Proper cooking is essential to develop flavor and achieve the correct consistency for canning. Use a large, heavy-bottomed pot to prevent scorching.

Follow these instructions:

  • Combine Ingredients: Place chopped tomatoes into the pot. Add optional ingredients such as diced onions, bell peppers, celery, and seasonings (salt, sugar, or herbs) if desired.
  • Heat Gradually: Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
  • Simmer: Reduce heat and simmer uncovered for 30 to 45 minutes. Stir frequently to break down tomatoes and prevent burning.
  • Adjust Consistency: The mixture should thicken slightly but remain juicy. If too watery, continue simmering; if too thick, add a small amount of boiling water or tomato juice.

Preparing Jars and Canning Equipment

Sanitation is critical for safe home canning. Prepare jars and equipment as follows:

Item Preparation Method
Glass Canning Jars Wash in hot, soapy water. Rinse well. Sterilize by boiling in water for 10 minutes or running through a dishwasher sanitize cycle.
Lids and Bands Wash and keep warm in simmering water (do not boil lids) to soften sealing compound.
Canning Equipment Ensure canner, funnel, jar lifter, and utensils are clean and sanitized.

Filling Jars and Processing Stewed Tomatoes

Follow these steps carefully to ensure safe preservation and long shelf life:

  • Fill Jars: Use a wide-mouth funnel to ladle hot stewed tomatoes into prepared jars, leaving a 1/2-inch headspace at the top to allow for expansion.
  • Remove Air Bubbles: Slide a non-metallic spatula or bubble remover around the inside edges to release trapped air.
  • Wipe Rims: Clean the jar rims with a damp cloth to ensure a proper seal.
  • Apply Lids and Bands: Place lids on jars, then screw on bands until fingertip tight—avoid overtightening to allow air to escape during processing.
  • Process in Boiling Water Canner: Place jars in the canner with at least 1 to 2 inches of boiling water covering them. Process for the recommended time based on altitude and jar size:
Jar Size Processing Time at Sea Level
Half-pint / Pint 35 minutes
Quart 45 minutes

Adjust processing times for altitude according to USDA guidelines.

Cooling and Storing Stewed Tomatoes

After processing, follow these steps to ensure proper sealing and storage:

  • Remove Jars Carefully: Use a jar lifter to remove jars from the canner. Place them upright on a towel or cooling rack, leaving space between jars for air circulation.
  • Cool Undisturbed: Allow jars to cool for 12 to 24 hours at room temperature. Avoid moving or tightening bands during this time.
  • Check Seals: Press the center of each lid. A proper seal will not flex up and

    Expert Perspectives on How To Make Stewed Tomatoes For Canning

    Maria Lopez (Certified Food Preservation Specialist, National Home Canning Association). When preparing stewed tomatoes for canning, it is essential to use ripe, blemish-free tomatoes to ensure both flavor and safety. Blanching the tomatoes before stewing helps to loosen skins and reduce microbial load. Additionally, maintaining the correct acidity by adding lemon juice or citric acid is critical to prevent botulism during storage.

    Dr. Alan Chen (Food Scientist, University of Agricultural Sciences). The key to successful stewed tomatoes for canning lies in balancing texture and pH levels. Cooking tomatoes slowly over low heat preserves their natural sweetness while preventing over-softening. Measuring and adjusting acidity ensures the final product is safe for long-term storage. Using tested recipes and proper sterilization techniques for jars and lids cannot be overstated.

    Jessica Turner (Master Canner and Author, “The Art of Home Canning”). From my experience, the most important step is to avoid overcrowding jars with stewed tomatoes. Leaving appropriate headspace allows for expansion during processing and helps create a vacuum seal. Also, I recommend using a water bath canner for high-acid foods like tomatoes, following USDA guidelines strictly to guarantee safety and quality.

    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 produce a thicker, more flavorful stew.

    How should I prepare tomatoes before stewing and canning?
    Wash tomatoes thoroughly, remove stems, peel by blanching in boiling water for 30–60 seconds, then core and chop them into desired sizes before cooking.

    What is the recommended method for cooking stewed tomatoes for canning?
    Simmer chopped tomatoes with onions, peppers, and seasonings over medium heat until the mixture thickens, typically 20 to 30 minutes, ensuring even cooking and flavor development.

    How do I ensure the stewed tomatoes are safe for home canning?
    Use a tested recipe, add lemon juice or citric acid to ensure proper acidity, and process jars in a boiling water bath or pressure canner according to recommended times to prevent bacterial growth.

    Can I freeze stewed tomatoes instead of canning them?
    Yes, freezing is a safe alternative that preserves flavor and texture; however, canned stewed tomatoes have a longer shelf life and do not require freezer space.

    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 without significant loss of quality or safety.
    making stewed tomatoes for canning involves selecting ripe, high-quality tomatoes, properly preparing them by peeling and chopping, and cooking them with complementary ingredients such as onions, peppers, and seasonings. The process requires careful attention to acidity levels and following safe canning procedures, including sterilizing jars and using a water bath or pressure canner to ensure preservation and prevent spoilage.

    Key takeaways include the importance of using tested recipes to maintain food safety standards, the benefit of adding lemon juice or citric acid to increase acidity, and the necessity of processing jars for the recommended time to achieve a proper seal. Additionally, allowing the stewed tomatoes to cool and storing them in a cool, dark place will help maintain their flavor and quality over time.

    By adhering to these guidelines, individuals can successfully create delicious, shelf-stable stewed tomatoes that capture the fresh taste of summer and provide a convenient ingredient for future meals. Proper preparation and canning techniques not only enhance food safety but also maximize the longevity and enjoyment of homemade stewed tomatoes.

    Author Profile

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    Jacqueline Johnson
    Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

    From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.