How To Can Stewed Tomatoes and Make the Most of a $38 Market Haul

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:

• Or freeze the stewed tomatoes in quart containers for an easier method