Few pantry staples are as versatile as homemade canned stewed tomatoes. Made with ripe tomatoes, celery, onion, and green bell pepper, this classic recipe captures the fresh flavors of the garden, making it easy to enjoy them long after the growing season has ended.
These tender, flavorful tomatoes are gently simmered before canning, creating a ready-to-use ingredient that’s perfect for busy weeknight meals. Whether you’re making hearty soups, comforting casseroles, homemade pasta sauces, or flavorful chili, a jar of stewed tomatoes adds rich, homemade taste with very little effort.
This recipe follows a simple boiling water bath canning method and includes the necessary acidification with bottled lemon juice or citric acid to help ensure safe preservation. Properly sealed jars can be stored in a cool, dark pantry, providing a convenient supply of home-preserved tomatoes throughout the year.
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If you have an abundant tomato harvest, canning stewed tomatoes is one of the best ways to reduce waste while stocking your shelves with a versatile ingredient you’ll reach for again and again. Once you’ve tried homemade, you’ll appreciate the fresh flavor that store-bought versions simply can’t match.
Servings: About 7 quart jars
Preparation Time: 40 minutes
Cook Time: About 1 hour 20 minutes
Total Time: About 2 hours
Ingredients :
- 8 pounds ripe tomatoes
- 2 cups chopped celery
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons canning or pickling salt (optional)
- Bottled lemon juice or citric acid for acidifying jars:
- 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart jar
- 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per pint jar
Instructions:
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