Preserve Tomatoes by Stewing
Even my little garden produces more tomatoes than we can eat during harvest time. This is why I usually can them. I tried freezing them, following close instructions, but they were only good when pureed in a soup or stew. I could have saved time and money by just canning them.
You will need a pressure canner for this project.
- 20 large tomatoes or 30 Roma tomatoes.
- 1 cup diced sweet onions
- 1 cup chopped green peppers
- 2 teaspoons Stevia Sugar
- 2 teaspoons pickling or canning salt (don’t substitute any other type)
- Your jars should already be sanitized and water in your canner starting to heat up.
- Wash tomatoes
- Blanch tomatoes (45-60 seconds in boiling water and 2-3 minutes in ice bath) I use my soup pot so I can do about 6 at a time
- Peel off skins (some people prefer to keep them on, I find they are tough to cut once canned)
- Chop tomatoes in quarters if large, and Romas should be cut in
- Combine tomatoes, onion and bell pepper.
- Add salt and Stevia and mix.
- Put in pot on stove and simmer for 10 minutes, stirring frequently.
- Pour the hot tomato mixture into hot jars (leave ½ inch head space)
- Continue to follow the canning instructions for your particular pressure canner.
- Wipe off the rims, remove air bubbles and put on the lids.
Cooking Time: pints = 15 minutes; quarts = 20 minutes