Today was a canning day. Stewed tomatoes for lots of soup and chili days this winter. I bought a bushel of beautiful tomatoes from the farm market yesterday.
Because I was making stewed tomatoes the first thing I did was diced one large sweet onion, two sweet peppers and three or four stalks of celery. I did red and yellow peppers but green will work too.
Next step was to peel and core the tomatoes. I core and then put them in a pot of boiling water for a minute or so until the skins crack and slide off easily.
Once the tomatoes begin to simmer I stir in my diced vegetables and simmer them about 30 minutes.
We like garlic so I stir minced garlic into the tomatoes just before I begin filling my jars.
I use a canning funnel to ladle the hot tomatoes into jars that have been sterilized in boiling water. Once the jars are filled I add 1/2 tsp of sea salt and 1/8 tsp of citric acid.
The last step is putting the jars into a hot water bath making sure I have a couple inches of water over the jar lids. Once the water comes back up to a boil set the timer…35 minutes for pints, 45 minutes for quarts.
Now I have awesome tomatoes to enjoy all winter long.
Canning is a bit time consuming but not difficult at all. A half bushel of tomatoes yielded about 28 pints of stewed tomatoes. I will omit all the veggies for the second half bushel and hot pack a simple diced tomato.
Home-canned tomatoes make the best soups and chili and tomato sauce!