Stretching Summer’s Harvest into Pantry Staples
There’s nothing quite like turning a modest market haul into a pantry full of homemade preserves. This week, I spent $38 at the local farmer’s market and brought home:
$10 for a bushel of ripe tomatoes
$10 for a bushel of green peppers
$5 for a peach basket of super crisp jalapeños
$10 for a bushel of Idaho potatoes
$3 for a bag of Leamington cucumbers
Continue reading to see what I did with all of the produce so far…
Now, let’s focus on preserving the tomatoes and green peppers for later use.
Affiliate Disclaimer:
Some of the links in this post are affiliate links. This means that if you make a purchase through one of these links, I may earn a small commission at no extra cost to you. I only recommend products and services that I personally use, trust, or believe will add value to my readers.
Why Stewed Tomatoes Are a Homesteader’s Secret Weapon
When you find yourself with an abundance of tomatoes — whether from your garden or the market — stewed tomatoes are one of the easiest ways to preserve them.
Unlike plain diced tomatoes, stewed tomatoes are simmered low and slow with onions, peppers, celery, herbs, and spices, creating a flavorful, slightly sweet base you can use in:
Soups, stews, and chili
Pasta sauces or casseroles
Rice or grain bowls
Each jar becomes a ready-made flavor booster for quick, healthy meals — perfect for busy nights or cold winter days.
The Best Tomatoes for Canning
If possible, use paste tomatoes like Roma, San Marzano, or Amish Paste for a thicker sauce. I like to mix about 75% paste tomatoes with 25% heirloom or slicing tomatoes for the perfect balance of flavor and body. but today we are just using paste tomatoes.
Pick firm, ripe tomatoes, and discard any with blemishes or bruises.
How To Can Stewed Tomatoes
Step 1: Peel and Prep
Boil a large pot of water and prepare an ice bath.
Drop the tomatoes into boiling water for 1 minute, then immediately plunge them into ice water. The skins slip right off. Chop the tomatoes into large chunks and place them in a heavy-bottomed pot.
Step 2: Add Vegetables & Seasonings
Add:
-
10 lbs tomatoes
-
4 lbs bell peppers
-
2 lbs onions
-
2 cups 5% acidity vinegar (for flavor, keep as-is)
-
6 tsp salt
-
1 tsp black pepper (optional)
-
Bottled lemon juice for acidification:
-
2 Tbsp per quart jar
-
1 Tbsp per pint jar
-
Important: The bottled lemon juice is the critical safety step. Even though you have 5% vinegar in the mix, this per-jar acid addition ensures every jar reaches pH < 4.6.
Bring the mixture to a boil, then reduce to a simmer for 10–15 minutes to let the flavors meld.
Add 1 tablespoon of bottled lemon juice to each pint jar. Continue to fill the mason jar until there is ½ inch headspace left at the top for expansion.
*Follow your manufacturer’s recommendation for canning instructions.
Step 3: Preserve
Use sterilized jars and follow safe canning practices:
-
Canning Instructions:
Canning Instructions:
-
Add lemon juice to jars:
-
1 Tbsp per pint
-
2 Tbsp per quart
-
-
Hot-pack jars: Ladle the hot mixture into sterilized jars, leaving ½-inch headspace.
-
Remove air bubbles, wipe rims clean, and apply lids and bands fingertip-tight.
-
Process in a boiling water bath:
-
Pints: 15 minutes
-
Quarts: 20 minutes
(Adjust for altitude: add 5–15 min per Ball guidelines)
-
-
Cool 12–24 hours, check seals, label, and store in a cool, dark place.
-
Or freeze the stewed tomatoes in quart containers for an easier method
This chopper is literally THE BEST chopper I have ever had ( and I have gone through a few of them… ) it is very well made and heavy duty. ( CAUTION – the blades are VERY SHARP! )
Stretching Your $38 Market Haul
From this single market trip, you can make:
18 jars of stewed tomatoes
12 -14 jars of dill relish
Several loaves of jalapeño cheddar bread
Mashed, roasted, or baked potato dishes for meals all week ( or for us , using several for our Thanksgiving Meal) So far we have had 4 baked potatoes and enough mashed potatoes for 5 adults.
- 1 jar salsa
- 3 x 2 cups chopped mixed peppers for freezing
- 4 x 2 cup mix peppers, onions & jalapenos for freezing
- 3 x 1 cup jalapenos for freezing
- 1 cup fresh mixed peppers, onions & jalapenos used in a macaroni casserole I made from Thanksgiving leftovers. I even turned one of the loaves of Jalapeno Cheddar loaves into croutons and then into bread crumbs for the topping)
- Dehydrated all of the tomato skins for tomato powder
- Dehydrated pepper mix
- Dehydrated pepper, onion & jalapeno mix .
That’s a full pantry refresh for less than the cost of a single takeout meal — and each jar or dish is a reminder of summer’s bounty. AND I still have potatoes and other produce to use.
Tips for Success
Peel your tomatoes — it improves texture in finished dishes.
Mix sweet and hot peppers for flavor depth.
Let your jars rest undisturbed for 24 hours before labeling and storing.
@themsjenniferdawn Home Canned Stewed Tomatoes- Urbsn Homestead I think you’re going to be surprised at the end of the week with how much I actually got from this $38 worth of produce from the market. As well as how much money was actually saved. #homecanning #urbanhomestead #sustainability ♬ Natural food, cooking and recipes, cooking background music(1324745) - MATSU
Bringing It All Together
While the ultimate goal is acres of land , a freeze dryer and growing all of our own food , we all have to start somewhere! With just $38 worth of fresh produce, you can preserve your summer harvest, fill your pantry, and create wholesome, flavorful meals that stretch for weeks. This is simple, seasonal living made practical, delicious, and budget-friendly.
