Why It Pays to Can Tomatoes

Preserve Tomatoes by Stewing

canned stewed tomatoes

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)


cherry tomatoes

  • 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




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