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September 20, 2024
Canning is a great way to preserve the delicious taste of fresh tomatoes throughout the year. By canning stewed tomatoes, you can enjoy tangy and flavorful tomatoes any time you want, whether as a base for sauces, soups or stews, or simply as a side dish.
While many canning recipes call for a pressure cooker, you can also can stewed tomatoes using a water bath canning method. This method is a safe and effective way to preserve tomatoes without the need for any specialized equipment.
Before starting the canning process, it’s important to have all the necessary ingredients and equipment ready. This includes fresh tomatoes, lemon juice, canning jars, lids, rings, a large pot, a canning rack, and basic kitchen utensils like a knife, cutting board, and measuring cups.
To can stewed tomatoes without a pressure cooker, you’ll need to follow a few key steps. Start by preparing the tomatoes, removing the stems and any blemishes, and then blanch them in boiling water. This will make them easier to peel.
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Next, chop the peeled tomatoes into chunks and cook them in their own juices on the stove. Add in some lemon juice to ensure the tomatoes are acidic enough for safe canning. Once the stewed tomatoes are cooked and heated through, you’re ready to pack them into sterilized jars and process them in a water bath canner.
By following these steps, you can safely preserve the delicious flavor of stewed tomatoes without the need for a pressure cooker. Just make sure to always follow proper canning procedures and guidelines to ensure the safety of your canned products.
Preparing the Tomatoes
Before you start canning stewed tomatoes without a pressure cooker, you need to prepare the tomatoes properly. Follow these steps:
- Wash the tomatoes thoroughly under running water to remove any dirt or impurities.
- Remove the core of each tomato by cutting a small X at the bottom and carefully pulling it out.
- Fill a large pot with water and bring it to a boil.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes.
- Using a slotted spoon or a wire mesh strainer, gently place the tomatoes into the boiling water.
- Let the tomatoes boil for about 30 seconds to 1 minute, or until you see the skin starting to peel off.
- Using the slotted spoon or strainer, immediately transfer the tomatoes to the ice bath to stop the cooking process and cool them down.
- Allow the tomatoes to sit in the ice bath for a couple of minutes, or until they are cool enough to handle.
- Peel off the skin from each tomato using a paring knife or your fingers, starting from the X-shaped cut at the bottom.
- Cut the peeled tomatoes into quarters or desired size, removing the seeds and excess liquid if preferred.
Once your tomatoes are prepared, they are ready to be canned using the water bath canning method.
Washing and cutting the tomatoes
Before you start the canning process, it is important to wash the tomatoes thoroughly. This will help remove any dirt or pesticides that may be on the skin. Place the tomatoes in a colander and rinse them under cold running water.
After washing the tomatoes, you will need to cut them into quarters or smaller pieces. This will make them easier to can and will also help release their juices while cooking. Use a sharp knife and cutting board to cut off the stem end of each tomato and then cut it into the desired size.
While cutting the tomatoes, be sure to remove any bruised or damaged parts. These can spoil the whole batch and affect the taste of your stewed tomatoes. It is better to remove them and only can the good parts of the tomatoes.
If you prefer, you can also remove the skin from the tomatoes before canning them. To do this, bring a large pot of water to a boil and prepare a bowl of ice water. Cut a small “X” on the bottom of each tomato and then place them in the boiling water for about 30 seconds. Use a slotted spoon to transfer the tomatoes to the ice water to cool. The skin should easily peel off from the tomatoes after they have been cooled.
Once you have washed and cut the tomatoes, you can proceed to the next step in the canning process, which is cooking the tomatoes.
Blanching the tomatoes
Blanching the tomatoes is an essential step in the process of canning stewed tomatoes. Blanching helps to remove the skins easily and also helps to preserve the color and flavor of the tomatoes.
To blanch the tomatoes:
- Fill a large pot with water and bring it to a boil.
- While the water is heating up, prepare an ice bath by filling a large bowl with ice and cold water.
- Wash the tomatoes thoroughly and remove any stems or blemishes.
- Using a sharp knife, make a small “X” on the bottom of each tomato. This will help loosen the skin.
- Drop the tomatoes into the boiling water and let them cook for about 30 seconds to 1 minute, or until the skins start to peel back.
- Using a slotted spoon, remove the tomatoes from the boiling water and immediately transfer them to the ice bath. This will stop the cooking process and help the tomatoes retain their color and flavor.
- Let the tomatoes sit in the ice bath for about 1 minute, or until they are completely cooled.
- Once the tomatoes are cool, remove them from the ice bath and use your fingers or a paring knife to peel off the skin. The skin should come off easily.
- Place the peeled tomatoes in a colander to drain off any excess water.
Your blanched tomatoes are now ready to be used for stewed tomatoes or canning. Remember to use proper canning techniques to ensure the safety and longevity of your canned tomatoes.
Preparing the Jars
Before you start canning stewed tomatoes, you’ll need to prepare the jars to ensure they are clean and ready for use. Follow these steps:
| Steps | Description |
|---|---|
| 1 | Wash the jars and lids with warm, soapy water. Rinse them thoroughly to remove any soap residue. |
| 2 | Inspect the jars for any cracks or chips. Discard any jars that are damaged, as they may not seal properly. |
| 3 | Place the jars in a large pot and cover them with water. Bring the water to a boil and let the jars simmer for 10 minutes to sterilize them. |
| 4 | In a separate pot, place the lids and rings and cover them with water. Bring the water to a simmer, but do not boil. |
| 5 | After sterilizing the jars, remove them from the pot and place them on a clean kitchen towel. |
| 6 | Drain the water from the lids and rings and place them on a clean kitchen towel. |
Now that your jars are clean and sterilized, they are ready to be filled with stewed tomatoes. Make sure to follow the appropriate canning method for stewed tomatoes without a pressure cooker to ensure safe preservation.
Sterilizing the jars
Before you can stew tomatoes without a pressure cooker, it is essential to sterilize the jars properly. Sterilization helps remove any bacteria or microorganisms that could cause spoilage. Here’s how to do it:
- Start by washing the jars, lids, and bands with hot soapy water. Rinse them thoroughly to remove any soap residue.
- Next, place the jars in a large pot and fill it with enough water to cover the jars completely.
- Bring the water to a simmer and let the jars boil for at least 10 minutes to ensure they are sterilized.
- In the meantime, place the lids and bands in a bowl and cover them with hot water. Let them soak for a few minutes to soften the rubber seals.
- After boiling the jars for 10 minutes, use canning tongs to carefully remove them from the pot.
- Set the jars on a clean towel or drying rack upside down to allow any excess water to drain.
- While the jars are still hot, fill them with the stewed tomatoes, leaving about 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
- Finally, place the lids on the jars and tighten the bands until they are fingertip-tight. This allows air to escape during the canning process.
Once the jars are sterilized and filled with stewed tomatoes, you can proceed to the next step in the canning process.
Preparing the lids and rings
Before you start canning your stewed tomatoes, it’s important to prepare the lids and rings. This step is crucial to ensure a proper seal and preservation of the tomatoes.
1. Begin by checking the lids for any dents or damage. Any lids that are damaged should not be used, as they may not create a tight seal. Instead, set them aside and use new ones.
2. Clean the lids and rings in warm, soapy water to remove any dirt or debris. Rinse them thoroughly and allow them to air dry.
3. Inspect the rubber seal on the lids. Make sure it is intact and flexible. If the rubber seal is cracked or stiff, it is recommended to replace the lid with a new one.
4. Once the lids and rings are dry, you can prepare them for canning. Place the lids in a small saucepan and cover them with water. Bring the water to a simmer, but do not let it boil. Simmer the lids for about 10 minutes to soften the rubber seal and ensure a proper seal.
5. While the lids are simmering, inspect the rings for any rust or damage. Clean them with a damp cloth or sponge if necessary.
6. After the lids have simmered for 10 minutes, turn off the heat and keep them in the hot water until ready to use. This will keep the rubber seal soft and pliable, making it easier to create a seal.
Now that the lids and rings are prepared, you’re ready to move on to the next steps in canning your stewed tomatoes.
Q&A
What is stewed tomatoes?
Stewed tomatoes are tomatoes that have been cooked down with various seasonings and spices, resulting in a rich and flavorful tomato sauce.
Why would someone want to can stewed tomatoes?
Canning stewed tomatoes allows you to preserve the taste and nutrients of fresh tomatoes for future use. It’s a great way to have homemade tomato sauce on hand throughout the year.
Do I need a pressure cooker to can stewed tomatoes?
No, you don’t necessarily need a pressure cooker to can stewed tomatoes. There are alternate methods that can be used, such as using a boiling water bath canner.
What equipment do I need to can stewed tomatoes without a pressure cooker?
To can stewed tomatoes without a pressure cooker, you will need a large pot for boiling water, canning jars with lids and bands, a jar lifter, a canning funnel, and a timer. It’s also important to have fresh tomatoes, seasoning, and acidity regulators like lemon juice or citric acid.
Can I can stewed tomatoes without using a pressure cooker?
Yes, you can definitely can stewed tomatoes without using a pressure cooker. There are alternative methods that you can use, such as water bath canning, to safely preserve your stewed tomatoes.
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