Olivia Carter
Are you looking for a quick and easy way to preserve your summer tomatoes? Look no further! Canning stewed tomatoes with a pressure cooker is a simple and efficient method that allows you to enjoy the fresh flavors of your garden all year round. Plus, it’s a great way to save money and reduce food waste.
Using a pressure cooker for canning tomatoes has many benefits. It speeds up the cooking process, which means less time standing over a hot stove. It also ensures that the tomatoes are cooked at a high temperature, which kills any bacteria and preserves the freshness and flavor. So, whether you have a surplus of tomatoes from your garden or you found a great deal at the farmers’ market, this method is perfect for you!
Before getting started, make sure you have all the necessary equipment. You will need a pressure cooker, canning jars with lids and rings, a jar lifter, a canning funnel, a ladle, and a clean cloth. It’s also important to use ripe, high-quality tomatoes for the best results. You can choose to peel your tomatoes or leave the skins on, depending on your preference.
Once you have everything ready, the process is quite straightforward. Start by sterilizing your jars and lids. Then, prepare your tomatoes by washing them thoroughly and removing any blemishes. Cut them into small chunks or leave them whole, depending on your preference. In a large pot, heat the tomatoes over medium heat until they start to simmer. Add any desired seasonings, such as salt, pepper, garlic, or herbs.
What Are Stewed Tomatoes?
Stewed tomatoes are a versatile and delicious ingredient that can be used in a variety of recipes. They are made by cooking fresh tomatoes with various seasonings and herbs to enhance their natural flavors. The tomatoes are typically peeled and seeded before being chopped or crushed, and then simmered in their own juices until they reach a thick and chunky consistency.
Stewed tomatoes are different from other tomato products like tomato sauce or tomato paste. While those products are usually cooked down and blended until smooth, stewed tomatoes are left chunky and are often flavored with onions, garlic, basil, oregano, and other herbs and spices.
These flavorful tomatoes can be enjoyed on their own as a side dish, or incorporated into a variety of recipes. They can be used as a base for pasta sauce, chili, soup, or salsa. They can also be added to casseroles, stews, and braised dishes to add depth and complexity to the flavors.
Using a pressure cooker to can stewed tomatoes helps to preserve and seal in their flavors and nutrients. It also makes the canning process quicker and more efficient, allowing you to enjoy your homemade stewed tomatoes all year round.
Why Use a Pressure Cooker?
1. Time-Saving: Using a pressure cooker can significantly reduce the cooking time compared to traditional stovetop methods. The high-pressure environment created inside the cooker allows for faster heat transfer, resulting in quicker cooking times for your stewed tomatoes. This is especially helpful if you have a busy schedule and want to save time in the kitchen.
2. Energy Efficiency: Pressure cookers are designed to efficiently trap and distribute heat, making them more energy-efficient than other cooking methods. By using a pressure cooker, you can save both time and energy, helping you reduce your overall carbon footprint in the kitchen.
3. Retains Nutrients: The short cooking time in a pressure cooker helps to retain more nutrients in the stewed tomatoes. The high pressure and temperature break down the cell walls of the tomatoes, making their flavors more intense and their nutrients more accessible. This means that you can enjoy healthier and tastier tomatoes in your dishes.
4. Flavorful Results: The pressure cooker’s sealed environment helps to lock in flavors and aromas during the cooking process. This means that your stewed tomatoes will have a more intense and savory flavor compared to stovetop cooking methods. The pressure cooker also allows for better blending of flavors, resulting in a more flavorful end product.
5. Versatility: The pressure cooker is not only suitable for stewing tomatoes but can also be used to cook a wide variety of other foods. From soups to grains, meat, and vegetables, a pressure cooker is a versatile kitchen tool that can help you prepare a range of delicious dishes.
Overall, using a pressure cooker offers many benefits, including saving time, energy, retaining nutrients, enhancing flavors, and providing versatility in the kitchen. It is a valuable tool for anyone looking to streamline their cooking process and achieve delicious results.
Equipment Needed
To successfully can stewed tomatoes with a pressure cooker, it is important to have the right equipment on hand. Here is a list of essential tools you’ll need:
| Pressure Cooker: | A quality pressure cooker is essential for safely canning stewed tomatoes. Make sure it is large enough to hold your desired batch size. |
| Pint-Sized Mason Jars: | Mason jars are the preferred containers for canning tomatoes. Ensure they are pint-sized and have proper lids. |
| Canning Funnel: | A canning funnel is useful for transferring the stewed tomatoes into jars without making a mess. It helps to keep the rims clean for proper sealing. |
| Jar Lifter: | To handle hot jars safely, use a jar lifter. It makes it easy to remove hot jars from the pressure cooker without risking burns. |
| Timer: | To ensure accuracy in the canning process, have a reliable kitchen timer on hand to keep track of processing times. |
| Ladle: | A ladle is necessary for scooping the stewed tomatoes into the jars. It helps to transfer the hot liquid while minimizing spills. |
| Measuring Cups and Spoons: | Familiarize yourself with the proper measurements needed for the canning recipe. Having accurate measuring cups and spoons is crucial. |
| Cutting Board and Knife: | To prepare the tomatoes, you will need a cutting board and a sharp knife. Ensure they are clean and in good condition. |
| Kitchen Towels: | Keep plenty of kitchen towels handy for wiping spills and drying jars and lids before canning. |
Having the right equipment will make the canning process much easier and more efficient. Make sure to gather all the necessary tools before you begin. Happy canning!
Pressure Cooker
The pressure cooker is a versatile kitchen appliance that can be used to quickly and efficiently can stewed tomatoes. This cooking method uses high heat and pressure to cook food faster than traditional stovetop or oven methods. It is especially useful for canning because it can reach and maintain high temperatures necessary for safe preservation.
When canning stewed tomatoes with a pressure cooker, it is important to use a cooker that is specifically designed for canning. These cookers have a tight-fitting lid and a pressure gauge or weight that allows you to control and monitor the pressure inside. This ensures that the tomatoes reach the necessary canning temperatures and stay at that temperature for a sufficient amount of time.
The process of canning stewed tomatoes with a pressure cooker involves several steps. First, the tomatoes are blanched and peeled to remove the skin. Then, they are cooked with various spices, herbs, and seasonings to create a flavorful stewed tomato mixture. The hot tomato mixture is then packed into sterilized jars, leaving appropriate headspace. The jars are sealed with lids and placed in the pressure cooker. The cooker is then filled with enough water to cover the jars, and the lid is locked into place.
Once the pressure cooker is heated, steam builds up inside, increasing the pressure and temperature. The pressure gauge or weight is adjusted according to the recipe instructions to reach the appropriate pressure level. The tomatoes are cooked at this high pressure for a specific amount of time, typically around 15-20 minutes. This ensures that any harmful bacteria or microorganisms are killed, making the canned stewed tomatoes safe for long-term storage.
After the cooking time is complete, the pressure cooker is allowed to naturally release the pressure. This can take some time, so it is important to follow the manufacturer’s instructions for safe pressure release. Once the pressure is released, the lid can be opened, and the jars can be removed from the cooker. They should be placed on a towel or cooling rack to cool completely.
Once the jars have cooled, it is important to check the seals to ensure that they are tight and secure. If any jars did not seal properly, the tomatoes should be stored in the refrigerator and used within a few days. Properly sealed jars can be stored in a cool, dark place like a pantry or cellar for up to one year.
The pressure cooker method of canning stewed tomatoes provides a quick and efficient way to preserve the flavors of fresh tomatoes. By following proper canning techniques and using a pressure cooker designed for canning, you can safely enjoy homemade stewed tomatoes all year round.
Canning Jars
When it comes to canning stewed tomatoes, choosing the right canning jars is important for successful preservation. You want to make sure you use jars specifically made for canning, as they are designed to withstand the high heat and pressure that comes with the canning process.
Canning jars typically come in a variety of sizes, such as quart (32 oz), pint (16 oz), and half-pint (8 oz). The size you choose will depend on how much stewed tomatoes you want to can at a time and how many jars you have available.
When purchasing canning jars, opt for ones that are made of thick, sturdy glass. This will help prevent breakage during the canning process. Additionally, look for jars that have straight sides, as curved sides can make it difficult to stack and store the jars efficiently.
It’s important to note that canning jars come with two-part lids – a metal band and a flat lid with a sealing compound. The metal band is reusable, but the flat lid should only be used once as the sealing compound can deteriorate over time. Make sure to check the condition of the flat lids before using them and replace any that show signs of damage or rust.
Before using the canning jars, wash them thoroughly with hot soapy water and rinse well. Inspect the jars for any chips or cracks, as these can compromise the seal. Sterilize the jars by boiling them in water for 10 minutes, making sure they are fully submerged.
Once you have prepared your stewed tomatoes, carefully ladle them into the sterilized canning jars, leaving a ½ inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue or air bubbles. Place a flat lid on top of each jar and screw on the metal band until it is fingertip tight.
Finally, place the filled jars in a pressure cooker, following the manufacturer’s instructions. Process the jars at the recommended pressure and time for stewed tomatoes. After the processing time is complete, carefully remove the jars from the pressure cooker and allow them to cool undisturbed on a wire rack. As they cool, you should hear the distinctive “pop” sound as the jars seal.
Properly canned stewed tomatoes stored in sealed jars can be kept in a cool, dark place for up to a year. Remember to always check the seals before using the tomatoes and discard any jars that have broken seals or show signs of spoilage.
Important Note: It’s crucial to follow the proper canning procedures and guidelines to ensure the safety of your canned stewed tomatoes. If you are new to canning or unsure about the process, it is recommended to consult a reliable source or seek guidance from experienced canners.
Other Supplies
In addition to a pressure cooker, you’ll need the following supplies for canning stewed tomatoes:
Mason Jars
Choose glass canning jars specifically designed for canning. Ensure that they are free of chips or cracks, as imperfections can prevent the jars from sealing properly.
Lids and Bands
Each jar will need a two-piece lid consisting of a flat metal disc and a screw band. The lids should be new to ensure a tight seal. Bands can be reused as long as they are in good condition, without any rust or damage.
Canning Funnel
A wide-mouthed funnel is useful for filling the jars with stewed tomatoes, minimizing spills and mess. Look for a funnel that fits the mouth of your canning jars.
Bubble Remover/Headspace Tool
This tool helps you remove air bubbles from the jars and measure the correct headspace, which is the gap between the top of the food and the rim of the jar. You can use a plastic or wooden tool specifically designed for this purpose.
Kitchen Timer
A timer is essential for keeping track of processing times and ensuring that your tomatoes are properly processed for long-term storage.
Towel and Hot Pads
Protect your hands and surfaces by having a towel and hot pads handy. Canning involves working with hot liquids and jars, so it’s important to take necessary precautions.
Having these supplies ready before you start canning stewed tomatoes will help you streamline the process and ensure successful results. Remember to follow proper canning procedures and always prioritize safety.
Step-by-Step Instructions
Step 1: Gather all the necessary ingredients, including fresh tomatoes, onions, garlic, and your choice of spices.
Step 2: Prepare your pressure cooker by ensuring it is clean and in good working condition.
Step 3: Wash the tomatoes thoroughly and remove the stems. Cut them into quarters or smaller pieces.
Step 4: Peel the onions and garlic cloves, then finely chop them.
Step 5: Heat your pressure cooker on the stove over medium heat. Add a small amount of oil or cooking spray.
Step 6: Add the chopped onions and garlic to the pressure cooker. Sauté them for a few minutes until they become fragrant and translucent.
Step 7: Add the chopped tomatoes to the pressure cooker, along with your choice of spices. Stir everything together to mix well.
Step 8: Close the pressure cooker securely, following the manufacturer’s instructions.
Step 9: Increase the heat to high and allow the pressure to build inside the cooker. Once the desired pressure is achieved, reduce the heat to medium.
Step 10: Cook the tomatoes under pressure for a specific amount of time, according to the manufacturer’s instructions. This will usually be around 10-15 minutes.
Step 11: After the cooking time, carefully release the pressure from the cooker according to the manufacturer’s instructions. This can be done through the natural pressure release method or the quick release method.
Step 12: Once the pressure is fully released, open the cooker and check the consistency of the stewed tomatoes. If desired, you can use an immersion blender to puree the tomatoes further.
Step 13: Allow the stewed tomatoes to cool completely before transferring them to jars for storage. Ensure the jars are properly sterilized before filling.
Step 14: Seal the jars tightly and store them in a cool, dark place. The stewed tomatoes can be refrigerated for immediate use or preserved for longer shelf life using a water bath canning method.
Note: Always follow the manufacturer’s instructions for your specific pressure cooker model and consult reliable canning resources for proper canning techniques and safety guidelines.
Prepare the Tomatoes
Before you begin canning the stewed tomatoes, it’s important to properly prepare the tomatoes so that they are ready for the pressure cooker.
1. Start by selecting fresh, ripe tomatoes. Look for tomatoes that are firm but slightly soft to the touch, with deep red coloration.
2. Rinse the tomatoes under cool water to remove any dirt or debris. Pat them dry with a clean towel.
| Ingredients: | Instructions: |
| 3 lbs tomatoes | 3 lbs fresh tomatoes |
| 1 tsp salt | Wash the tomatoes under cool water to remove any dirt or debris. Pat them dry with a clean towel. |
| 1/4 cup lemon juice | Core the tomatoes by removing the stem and any tough or blemished areas. |
3. Core the tomatoes by removing the stem and any tough or blemished areas. You can use a paring knife or simply use your fingers to remove the core.
4. 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.
5. Carefully drop the tomatoes into the boiling water and let them blanch for approximately 30 seconds to 1 minute, or until the skin starts to peel away.
6. Using a slotted spoon or tongs, transfer the tomatoes to the ice bath to cool and stop the cooking process.
7. Once cooled, remove the tomatoes from the ice bath and peel off the skin. The skin should easily slide off, revealing the tender flesh of the tomato.
8. Cut the tomatoes into quarters and remove any seeds or excess liquid. This will help prevent the stewed tomatoes from becoming too watery or losing their texture during the pressure canning process.
9. Place the prepared tomato quarters in a large bowl and set aside. You are now ready to move on to the next step, which is the actual canning process.
Cook the Tomatoes in the Pressure Cooker
Once you have prepared your tomatoes by washing them and removing the stems, it’s time to cook them in the pressure cooker. The pressure cooker will help to preserve the flavors of the tomatoes while also reducing the cooking time.
Start by adding a cup of water to the bottom of the pressure cooker. This will create the steam necessary for the cooking process. Next, place the tomatoes in a steamer basket or directly in the water if you don’t have a basket.
Close the pressure cooker lid securely, making sure to follow the manufacturer’s instructions for sealing it. Set the pressure cooker to high heat and allow it to come up to pressure. Once the pressure is reached, reduce the heat to medium and cook the tomatoes for 10 minutes.
After 10 minutes of cooking, remove the pressure cooker from heat and allow the pressure to naturally release. This will take about 10-15 minutes. Once the pressure has fully released, carefully open the lid of the pressure cooker.
The tomatoes should be soft and tender at this point. Use a slotted spoon or a strainer to transfer the tomatoes to a large bowl or a colander. Allow them to cool for a few minutes before handling them further.
Removing the Tomato Skins
Once the tomatoes have cooled down, you can easily remove the skins. Gently pinch the skins using your fingers, and they should easily slide off. Discard the skins as you remove them.
Storing the Cooked Tomatoes
After removing the skins, you can either leave the tomatoes whole or chop them into smaller pieces, depending on your preference. Transfer the cooked tomatoes to sterilized glass jars, leaving about 1 inch of headspace at the top.
If desired, you can add salt, herbs, or other seasonings to the jars before sealing them. Make sure to wipe the rims of the jars clean before placing the lids on tightly.
Process the jars in a hot water bath canner or a pressure canner, following the recommended processing time for stewed tomatoes. Once processed, allow the jars to cool and check the seals before storing them in a cool, dark place.
Now you have delicious stewed tomatoes that have been safely canned using a pressure cooker. They can be enjoyed in various recipes throughout the year!
FAQ
Can I substitute citric acid with lemon juice?
Yes, you can substitute citric acid with lemon juice. Use 1 tablespoon of lemon juice per quart of tomatoes. The lemon juice helps to increase the acidity of the tomatoes, which is important for safe canning.
