Bottled Stewed Tomatoes
Capture the essence of summer’s bounty with this Bottled Stewed Tomatoes recipe, a timeless way to preserve fresh, juicy tomatoes alongside green bell peppers, sweet yellow onions, and crunchy celery. This classic canning recipe combines a medley of garden-fresh vegetables simmered to perfection, with a splash of zesty lemon juice enhancing the vibrant flavors. Perfect for home canners, this step-by-step guide walks you through blanching, peeling, and simmering the tomatoes, then expertly sealing them in sterilized jars for long-term storage. Ideal for soups, sauces, and casseroles, these homemade stewed tomatoes are a pantry essential that lets you enjoy the taste of summer all year long. Whether you’re a seasoned preserver or a beginner, this recipe offers simple techniques and satisfying results.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 pounds fresh ripe tomatoes
- 2 medium green bell peppers
- 2 medium yellow onions
- 3 large celery stalks
- 1 cup water
- 4 tablespoons lemon juice
- 1 teaspoon canning salt
Instructions
Wash the tomatoes thoroughly under cool running water.
Using a paring knife, score a small ‘X’ at the bottom of each tomato to help with peeling.
Blanch the tomatoes by placing them in a pot of boiling water for 60 seconds, then transferring them to an ice bath to cool.
Peel the tomatoes and cut out the cores. Halve or quarter larger tomatoes, leaving smaller ones whole if desired.
Chop the green bell peppers, yellow onions, and celery stalks into small pieces.
In a large pot, combine the tomatoes, green bell peppers, onions, celery, and 1 cup of water. Bring to a gentle simmer over medium heat.
Cook the mixture for 20-25 minutes, stirring occasionally, until the vegetables are softened and the flavors meld together.
Sterilize quart-sized canning jars by boiling them in water for at least 10 minutes. Also sterilize the lids and rings in hot water.
Add 1 tablespoon of lemon juice and 1/4 teaspoon of canning salt to each sterilized jar.
Carefully ladle the hot tomato mixture into the jars, leaving about ½-inch headspace at the top.
Remove any air bubbles by running a non-metallic spatula around the inside edges of the jars. Wipe the rims clean with a damp cloth.
Place the lids on top and secure them with the rings, tightening them just until they’re fingertip-tight.
Process the jars in a boiling water bath for 35 minutes if you're at an altitude under 1,000 feet (adjust times based on your altitude).
Carefully remove the jars from the boiling water and set them on a towel to cool completely. Check that the lids have sealed by pressing the center—if it doesn’t pop, the jar is sealed.
Store the bottled stewed tomatoes in a cool, dark place for up to 12 months. Refrigerate any jars that didn’t seal properly and use them within a week.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 137.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 11944 mg | 254% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
