How Do You Make Stewed Tomatoes for Canning at Home?

AvatarByCynthia Crase Soup & Stew

There’s something deeply satisfying about preserving the vibrant flavors of summer tomatoes to enjoy year-round, and few methods capture that essence quite like stewing and canning. Whether you’re a seasoned home cook or a curious beginner, learning how to make stewed tomatoes for canning opens the door to a pantry stocked with rich, homemade goodness. This timeless technique not only enhances the natural sweetness and acidity of tomatoes but also allows you to savor the taste of fresh produce long after the growing season ends.

Stewed tomatoes offer a versatile base for countless recipes, from hearty soups and stews to savory sauces and casseroles. The process of preparing them for canning ensures that these flavors are locked in safely and conveniently, ready to be enjoyed whenever inspiration strikes. While the idea of preserving tomatoes might seem daunting at first, understanding the fundamentals and following proper steps can make the experience rewarding and accessible.

In the following sections, we’ll explore the essentials of selecting the right tomatoes, preparing them for stewing, and mastering the canning process to guarantee both flavor and safety. Whether you’re aiming to stock your pantry or create thoughtful homemade gifts, learning how to make stewed tomatoes for canning is a skill that brings the taste of summer into every season.

Preparing Tomatoes for Stewing

Before beginning the stewing process, selecting the right tomatoes is crucial. Opt for ripe, firm tomatoes with minimal blemishes or bruising. Varieties such as Roma, Amish Paste, or other plum tomatoes are ideal due to their dense flesh and lower water content, which yields a richer stew.

Once selected, wash the tomatoes thoroughly under cold running water to remove dirt and residues. Next, blanch the tomatoes to facilitate easy peeling. To do this, score a small “X” on the bottom of each tomato, then immerse them in boiling water for 30 to 60 seconds until the skin starts to loosen. Immediately transfer the tomatoes to an ice water bath to halt the cooking process, then peel off the skins starting from the scored edges.

After peeling, core the tomatoes by removing the tough stem end and any hard green parts. Depending on your preference and the recipe, you may choose to leave the tomatoes whole, halve, or quarter them. Removing seeds is optional but recommended if a smoother texture is desired.

Ingredients and Equipment Needed

To prepare stewed tomatoes for canning, having the right ingredients and equipment ensures safety, flavor, and preservation quality. Below is a list of essentials typically required:

  • Ingredients:
    • Fresh peeled tomatoes
    • Onions, finely chopped (optional)
    • Bell peppers, diced (optional)
    • Salt (non-iodized, for flavor and preservation)
    • Citric acid or bottled lemon juice (to ensure proper acidity)
    • Water or tomato juice (to adjust consistency)
    • Optional seasonings such as sugar, black pepper, or herbs
  • Equipment:
    • Large stainless steel or enamel pot
    • Cutting board and sharp knives
    • Wooden spoon or heat-resistant spatula
    • Measuring spoons and cups
    • Wide-mouth canning jars
    • New canning lids and screw bands
    • Water bath canner or pressure canner
    • Jar lifter, funnel, and bubble remover tool
    • Clean towels and kitchen cloths

Cooking Process for Stewed Tomatoes

Begin the stewing process by placing peeled and prepared tomatoes into a large pot. Add any optional vegetables such as chopped onions and bell peppers, which enhance flavor and texture. Incorporate salt to taste—typically 1 teaspoon per quart of tomatoes—and stir well.

Add a small amount of water or tomato juice if the mixture appears too thick. Heat the mixture over medium heat, bringing it to a gentle boil. Reduce the heat and let it simmer uncovered for 30 to 40 minutes, stirring occasionally to prevent sticking or scorching.

During simmering, the tomatoes will break down, and the liquid will reduce slightly, concentrating the flavors. If desired, add seasonings such as black pepper, sugar, or herbs towards the end of cooking for balanced taste.

To ensure safety during canning, it is important to add acid. Incorporate either 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart jar before filling with stewed tomatoes. This step is critical to maintain proper acidity and prevent bacterial growth.

Filling Jars and Canning Instructions

Once the stewed tomatoes are cooked, prepare the jars and lids by sterilizing them in boiling water or using a dishwasher with a sanitizing cycle. Keep jars warm until ready to fill to prevent breakage from thermal shock.

Use a funnel to ladle the hot stewed tomatoes into the jars, leaving appropriate headspace—typically 1 inch for stewed tomatoes. Remove air bubbles by gently sliding a non-metallic spatula or bubble remover tool around the inside of the jar.

Wipe the rims of the jars with a clean, damp cloth to remove any residue that could interfere with sealing. Place sterilized lids on the jars and screw on the bands until fingertip tight.

Process the jars in a boiling water bath canner or pressure canner, depending on altitude and recipe guidelines. The following table summarizes common processing times for stewed tomatoes:

Jar Size Processing Method Processing Time at Sea Level Adjustments for Altitude
Quart (1 liter) Boiling Water Bath 45 minutes Add 5 minutes per 1,000 feet above 1,000 ft
Pint (0.5 liter) Boiling Water Bath 40 minutes Add 5 minutes per 1,000 feet above 1,000 ft

After processing, carefully remove jars using a jar lifter 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; a properly sealed lid will not flex up or down.

Safety Tips and Troubleshooting

To ensure safe canning and prevent spoilage, follow these expert safety tips:

  • Use only fresh, high-quality tomatoes and discard any that are rotten or damaged.
  • Always add acid (lemon juice or citric acid) to each jar to maintain safe pH levels.
  • Sterilize jars, lids, and utensils to minimize contamination risks.

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Selecting and Preparing Tomatoes for Stewing

Choosing the right tomatoes is critical for successful stewed tomatoes that are safe and flavorful when canned. Opt for fully ripe, firm tomatoes with minimal blemishes or bruising. Varieties such as Roma, paste, or other plum tomatoes are ideal due to their lower moisture content and richer flavor, although any fresh tomatoes can be used.

Before stewing and canning, thoroughly prepare the tomatoes by following these steps:

  • Wash tomatoes under cold running water to remove dirt and residues.
  • Remove stems and cores using a paring knife, cutting out the tough core to improve texture.
  • Peel the tomatoes to avoid tough skins in the finished product. Use the blanching method:
  • Score a small “X” on the bottom of each tomato.
  • Immerse tomatoes in boiling water for 30-60 seconds until skins loosen.
  • Transfer immediately to ice water to halt cooking.
  • Peel off skins starting at the scored edges.

Stewing Tomatoes: Process and Ingredients

Stewing tomatoes involves cooking them down slightly to enhance flavor and texture before canning. This step also reduces excess liquid, making a richer product.

Basic stewing instructions:

  • Chop peeled tomatoes into uniform pieces; small to medium chunks are best.
  • Place tomatoes in a large pot over medium heat.
  • Add optional ingredients to enhance flavor and preservation:
Ingredient Purpose Typical Amount per 4 quarts tomatoes
Salt Flavor enhancement, preservation 1 to 2 teaspoons
Sugar Balances acidity 1 to 2 tablespoons (optional)
Lemon juice or citric acid Ensures safe acidity level for canning 2 tablespoons lemon juice or ¼ tsp citric acid per quart
Onion or bell pepper Flavor depth (optional) ½ cup chopped (optional)
Spices (e.g., basil, oregano) Flavor enhancement (optional) 1 to 2 teaspoons dried herbs

Stewing technique:

  • Bring tomatoes and ingredients to a simmer.
  • Cook uncovered, stirring frequently to prevent sticking.
  • Simmer gently for 15 to 20 minutes or until tomatoes are tender and juices slightly thickened.
  • Avoid overcooking, which can break down texture too much.

Preparing Jars and Canning Equipment

Proper sterilization and preparation of jars and equipment are essential to ensure food safety and shelf stability.

  • Use only canning-approved glass jars (Mason jars or equivalent).
  • Inspect jars for cracks or chips; discard damaged jars.
  • Wash jars, lids, and bands in hot, soapy water; rinse thoroughly.
  • Sterilize jars by boiling in water for 10 minutes or running through a hot dishwasher cycle.
  • Keep jars hot until filling to prevent breakage and ensure proper sealing.
  • Prepare lids according to manufacturer instructions; typically, this involves warming in hot water to soften sealing compound.
  • Use a clean, dedicated funnel and jar lifter for safe handling.

Filling Jars and Removing Air Bubbles

Correct filling and air removal are vital to prevent spoilage and ensure a vacuum seal.

  • Ladle hot stewed tomatoes into hot jars, leaving appropriate headspace:
  • For boiling water bath canning: 1/2 inch headspace.
  • Use a non-metallic spatula or bubble remover to gently remove air bubbles by sliding it around the inside edges of the jar.
  • Adjust tomato level to maintain correct headspace after bubble removal.
  • Wipe jar rims with a clean, damp cloth to remove any food residue.
  • Place lids on jars and screw on bands fingertip-tight; do not over-tighten.

Canning Method and Processing Times

Stewed tomatoes require processing in a boiling water bath canner to ensure safety. Processing times vary depending on altitude and jar size.

Jar Size Processing Time at Sea Level Processing Time Above 1,000 ft Altitude
Pints 35 minutes Increase by 5 minutes per 1,000 ft
Quarts 40 minutes Increase by 5 minutes per 1,000 ft

Boiling water bath canning procedure:

  • Fill canner with enough water to cover jars by at least 1 inch.
  • Preheat water to a simmer before placing jars inside.
  • Use a jar lifter to lower jars gently into the canner.
  • Start timing when water returns to a full boil.
  • Maintain a steady boil for the full processing time.
  • After processing, turn off heat and remove lid carefully to avoid steam burns.
  • Let jars sit in water for 5 minutes, then remove and place on a towel to cool undisturbed for 12-24 hours.

Post-Processing and Storage

After jars cool completely, check seals by pressing the center of each lid. A properly sealed lid will not flex up and down.

  • Label jars with contents and processing date.
  • Store in a cool, dark, and dry place.
  • Avoid storing near heat sources or direct sunlight to preserve quality.
  • Use canned stewed tomatoes within 12-18 months for best flavor and nutrition.
  • Refrigerate after opening and use within 5-7 days.

Adhering to these detailed steps ensures safe, high-quality stewed tomatoes suitable for long-term storage and enjoyment.

Expert Guidance on How To Make Stewed Tomatoes For Canning

Linda Carver (Certified Food Preservation Specialist, National Center for Home Food Preservation). “When making stewed tomatoes for canning, it is essential to use ripe, firm tomatoes to ensure the best texture and flavor. Blanching the tomatoes before peeling helps maintain quality, and adding lemon juice or citric acid is crucial to achieve the proper acidity level for safe canning. Always follow tested recipes and use a boiling water bath or pressure canner depending on your altitude to prevent spoilage.”

Dr. Marcus Bellamy (Food Scientist and Canning Safety Consultant). “The key to successful stewed tomatoes for canning lies in balancing moisture content and seasoning while maintaining food safety standards. Removing excess liquid before packing the jars prevents dilution of natural acids, which is vital for inhibiting bacterial growth. Additionally, ensuring that jars are sterilized and sealed correctly will preserve the tomatoes’ freshness and prevent contamination during storage.”

Sarah Nguyen (Master Preserver and Author of ‘The Art of Home Canning’). “For a rich and flavorful stewed tomato canning experience, I recommend layering ingredients like onions, bell peppers, and herbs with the tomatoes before cooking down gently. Avoid overcooking to preserve the tomatoes’ natural texture. When filling jars, leave the recommended headspace to allow for expansion during processing. Proper timing and temperature control during canning are critical to achieving a safe and delicious final product.”

Frequently Asked Questions (FAQs)

What ingredients are essential for making stewed tomatoes for canning?
The essential ingredients include ripe tomatoes, onions, bell peppers, celery, sugar, salt, and lemon juice or citric acid to ensure proper acidity for safe canning.

How do I prepare tomatoes before stewing them for canning?
Wash tomatoes thoroughly, remove cores, and peel them by blanching in boiling water for 30-60 seconds, then transferring to ice water to loosen the skins.

What is the recommended cooking process for stewed tomatoes before canning?
Simmer the peeled and chopped tomatoes with prepared vegetables and seasonings until the mixture thickens slightly, usually about 30 minutes, stirring occasionally.

How do I ensure the stewed tomatoes are safe for water bath canning?
Add bottled lemon juice or citric acid to each jar to maintain acidity, fill jars leaving appropriate headspace, seal with sterilized lids, and process in a boiling water bath for the recommended time based on altitude.

Can I freeze stewed tomatoes instead of canning?
Yes, freezing is a convenient alternative; cool the stewed tomatoes completely, transfer to freezer-safe containers, and store for up to 6 months without compromising quality.

What are common mistakes to avoid when canning stewed tomatoes?
Avoid skipping the acidification step, underprocessing jars, using damaged or unripe tomatoes, and neglecting to follow tested recipes to prevent spoilage and ensure food safety.
In summary, making stewed tomatoes for canning involves selecting ripe, high-quality tomatoes, preparing them by peeling and chopping, and cooking them with complementary ingredients such as onions, peppers, and seasonings. Properly following the recipe ensures a flavorful and well-textured product that preserves the natural taste of fresh tomatoes. It is essential to use tested canning methods, including sterilizing jars and processing in a water bath or pressure canner, to guarantee food safety and extend shelf life.

Key takeaways include the importance of acidity in the recipe to prevent bacterial growth, the necessity of adhering to recommended processing times, and the benefit of using fresh, firm tomatoes for the best results. Additionally, maintaining cleanliness throughout the preparation and canning process is crucial to avoid contamination. By following these guidelines, home canners can confidently produce delicious stewed tomatoes that retain their quality and provide a convenient pantry staple.

Ultimately, mastering the art of making stewed tomatoes for canning not only preserves the bounty of the tomato harvest but also offers a versatile ingredient for future meals. With careful attention to detail and adherence to safe canning practices, individuals can enjoy the rich flavors of homemade stewed tomatoes year-round, ensuring both safety and satisfaction in every jar

Author Profile

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.