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Instructions:
- Prepare a boiling water bath canner and keep clean jars hot until ready to fill.
- Wash the tomatoes and dip them in boiling water for 30 to 60 seconds. Transfer immediately to ice water, then peel, core, and quarter them.
- In a large stockpot, combine the tomatoes, celery, onion, and green bell pepper.
- Bring the mixture to a gentle boil and simmer for 10 minutes, stirring occasionally.
- Add the bottled lemon juice or citric acid to each hot jar before filling.
- If desired, add 1 teaspoon of canning salt to each quart jar or 1/2 teaspoon to each pint jar.
- Ladle the hot stewed tomatoes into the prepared jars, leaving 1/2-inch headspace.
- Remove any air bubbles, adjust the headspace if needed, and wipe the jar rims clean.
- Apply the lids and bands until fingertip tight.
- Process the jars in a boiling water bath:
- Pint jars: 40 minutes
- Quart jars: 50 minutes
- Adjust the processing time for your altitude if necessary.
- Carefully remove the jars and allow them to cool undisturbed for 12–24 hours. Check that each lid has sealed before storing.
Variations
- Add chopped carrots for a touch of natural sweetness and extra texture.
- Include minced garlic for additional savory flavor.
- Stir in fresh basil, oregano, or parsley before simmering if you plan to use the tomatoes in Italian-inspired dishes.
- Add a pinch of crushed red pepper flakes for a mild hint of heat.
- Use red or yellow bell peppers instead of green for a slightly sweeter flavor profile.
Tips
- Choose ripe, firm tomatoes free from bruises or blemishes for the best flavor and texture.
- Always use bottled lemon juice or citric acid as directed to ensure safe acidity levels for home canning.
- Remove air bubbles before sealing to help achieve a strong vacuum seal.
- Store sealed jars in a cool, dark place and label them with the canning date.
- These stewed tomatoes are ready to use straight from the jar in chili, vegetable soup, spaghetti sauce, rice dishes, casseroles, stews, and other favorite family recipes.
