Canned stew tomatoes maintain freshness for up to one year.
Stewed tomatoes are ideal for canning - their high acid content acts as a natural preservative, and helps maintain their vibrant color and mineral content. The procedure for canning stewed tomatoes follows the same guidelines as other high-acid foods, although certain variables, such as the method of exhausting the steam, might vary among canner manufacturers. Store canned tomatoes up to one year in a cool, dry place.
Instructions
1. Wash four pint jars and allow them to air dry. Fill the canner with four inches of water and preheat the hot water canner over medium heat. Place the pint jars upside down in a large stockpot and add 3 inches of water. Bring to a boil and cut the heat. Keep the jars hot in this manner until ready to be filled. Alternatively, wash the jars in the dishwasher and leave them in with the door closed until ready to be filled. Place the lids in a saucepan with 2 inches of water and bring to a boil. Cut the heat and place the lids in the water until ready for use.
2. Fill a 12-quart stockpot two-thirds full of water and bring to a boil. Fill a large container with 50 percent water and 50 percent ice. Cut an x through the skin on the bottom of 24 tomatoes.
3. Place the tomatoes in the boiling water, three at a time, and blanch for one minute. Using a slotted spoon, remove each and place in the ice bath. Remove the skins by peeling them back at the x incision. Continue blanching the tomatoes, waiting for the water to return to a boil before adding the next group.
4. Cut the tomatoes into quarters and place them in a large stockpot. Add 1 cup chopped Vidalia onions, 1/2 cup chopped green bell peppers, 1/2 cup chopped celery, 1 tbsp. white granulated sugar and 1 tbsp. canning salt to the stockpot.
5. Simmer the tomatoes over medium heat for 10 minutes, stirring frequently to prevent scorching. Ladle the hot tomatoes into hot jars leaving 1/2-inch of head space in each. Agitate the jars slightly to bring any air bubbles to the surface.
6. Wipe the rims of the jars and secure the lids. Place the jars in the pressure canner, leaving space between each one. Secure the cover on the canner and bring to a boil. Allow steam to escape through the pressure valve for 10 minutes. Close the vent, or depending on the type of canner, apply the weighted gauge and allow the pressure to build.
7. If using a dial-gauge canner, process for 10 psi. at elevations ranging from sea level to 1,000 ft.; 11 psi. at 1,001 ft. to 2,000 ft.; 12 psi. at 2,001 ft. to 4,000 ft.; 13 psi. at 4,001 ft. to 6,000 ft.; 14 psi at 6,001 ft. to 8,000 ft. and 15 psi. at elevations from 8,000 ft. to 10,000 ft.
8. If using a weighted gauge canner, process at 10 psi. at elevations ranging from sea level to 1,000 ft., and 15 psi. at elevations above 1,001 ft.
9. Process the tomatoes for 15 minutes. Begin timing after the appropriate pressure is reached. Monitor the pressure and adjust heat as needed. After processing, allow the canner to depressurize on its own accord. Open the canner and remove the jars using a lid lifter and place them upright on a towel to cool. Press the tops of the lids to check if they sealed properly. Use any canned tomatoes that did not seal properly within two days.
Tags: inches water, until ready, boil heat, bring boil, canned tomatoes, canner process, canner process elevations