Olivia Carter
If you love the taste of homemade stewed tomatoes but don’t have a pressure cooker, don’t worry! You can still enjoy the rich flavors and convenience of canned tomatoes right in your own kitchen. Canning stewed tomatoes without a pressure cooker is easier than you might think, and it’s a great way to preserve the fresh taste of summer all year round.
First, gather your supplies. You will need fresh tomatoes, canning jars with lids and rings, a large pot with a lid, a canning rack or a clean dish towel, a sharp knife, a cutting board, a slotted spoon, a large bowl, and a timer. It’s important to use only high-quality tomatoes that are ripe and free of blemishes for the best results.
Next, start by washing and sanitizing your jars and lids in hot, soapy water. Rinse them thoroughly and place them in a large pot filled with water. Bring the water to a boil and let the jars simmer for at least 10 minutes to sterilize them. Meanwhile, fill another large pot with water and bring it to a boil. This will be used to blanch the tomatoes and remove their skins.
Once your jars are sterilized, carefully remove them from the pot using tongs and place them upside down on a clean dish towel to drain. Now it’s time to prepare the tomatoes. Use a sharp knife to core the tomatoes and score a small “X” on the bottom of each one. This will make it easier to remove the skins later. Working in batches, blanch the tomatoes in the boiling water for about 30 seconds, then transfer them to a large bowl filled with ice water to stop the cooking process.
Once the tomatoes have cooled, use your fingers or a knife to peel off the skins. Cut the tomatoes into quarters or eighths, depending on their size, and remove the seeds and any tough cores. Place the tomato pieces in a large pot and add any desired seasonings, such as onions, garlic, or herbs. Bring the tomatoes to a simmer over medium heat and cook for about 10 minutes, or until they are soft and have released their juices. Stir occasionally to prevent sticking.
Make Delicious Stewed Tomatoes at Home
Stewed tomatoes are a versatile ingredient that adds incredible depth of flavor to many dishes. Whether you’re making a pasta sauce, chili, or soup, homemade stewed tomatoes can elevate your cooking to a whole new level. Here’s how you can make delicious stewed tomatoes at home without a pressure cooker.
What You’ll Need
- Tomatoes – Use ripe, juicy tomatoes for the best results. Plum tomatoes work particularly well for stewing.
- Onions – They add a delicious sweet and savory flavor to the stewed tomatoes.
- Garlic – A few cloves of garlic will give the tomatoes a wonderful aromatic quality.
- Herbs and Spices – Choose your favorite herbs and spices to season the tomatoes. Common options include basil, oregano, thyme, and bay leaves.
- Salt and Pepper – A pinch of salt and pepper will enhance the flavors of the tomatoes.
- Olive Oil – You’ll need a little bit of olive oil to sauté the onions and garlic.
Instructions
- Start by preparing the tomatoes. Blanch them in boiling water for about 1 minute, then transfer them to an ice bath to cool. Peel off the skins and chop the tomatoes into desired size pieces.
- In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they become translucent and soft.
- Add the garlic to the pot and sauté for an additional minute, until fragrant.
- Add the chopped tomatoes to the pot and stir well.
- Season the tomatoes with your chosen herbs and spices, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook for about 20-30 minutes, stirring occasionally.
- Once the tomatoes are soft and the flavors have melded together, remove the pot from the heat and let it cool.
- You can now transfer the stewed tomatoes to airtight containers or jars for storage. They can be refrigerated for up to a week or frozen for several months.
Now you have delicious homemade stewed tomatoes that you can use in a variety of recipes. Enjoy the rich and vibrant flavors they bring to your dishes!
Ingredients for Stewed Tomatoes
Here is a list of ingredients you will need for making stewed tomatoes:
– Fresh ripe tomatoes
– Onion
– Garlic
– Olive oil
– Salt
– Sugar
– Fresh basil leaves
– Fresh thyme
– Ground black pepper
– Lemon juice (optional)
Please make sure to use quality tomatoes that are ripe and flavorful for the best results. The other ingredients will enhance the taste and add additional depth to the dish.
Step-by-Step Guide to Canning Stewed Tomatoes
Canning stewed tomatoes is a great way to preserve the fresh flavors of summer and enjoy them all year round. With just a few simple steps, you can create jars of delicious tomatoes that are perfect for soups, stews, and sauces. Follow this step-by-step guide to start canning your own stewed tomatoes.
| Step | Description |
|---|---|
| 1 | Prepare your tomatoes by washing them thoroughly and removing any stems or blemishes. Blanch the tomatoes by placing them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath to cool. |
| 2 | Once the tomatoes are cool, peel off the skins and cut them into quarters. Remove the seeds and excess juice, then chop the tomatoes into smaller pieces. |
| 3 | In a large pot, combine the chopped tomatoes with any desired seasonings such as onions, garlic, herbs, and spices. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. |
| 4 | While the tomatoes are simmering, prepare your canning jars by washing them in hot, soapy water and sterilizing them. Keep the jars hot until ready to use. |
| 5 | Remove the simmering tomatoes from the heat and ladle them into the prepared canning jars, leaving about 1/2 inch of headspace at the top. Use a bubble remover or a clean utensil to remove any air bubbles from the jars. |
| 6 | Wipe the rims of the jars to ensure they are clean and free from any food particles. Place the lids on the jars and tighten the bands until they are fingertip tight. |
| 7 | Process the jars in a boiling water bath for the recommended time based on your altitude and the size of your jars. This will ensure that the jars are properly sealed and safe for long-term storage. |
| 8 | Once the processing time is complete, carefully remove the jars from the water bath and let them cool on a towel-lined countertop. As the jars cool, you should hear the distinctive “ping” sound that indicates a successful seal. |
| 9 | Check the seals on the jars after they have cooled for 24 hours. Press down on the center of the lids – if they do not pop back, the jars are sealed. Store the sealed jars in a cool, dark place and use them within a year. |
By following these simple steps, you can enjoy the taste of summer tomatoes all year round. Canning stewed tomatoes is a rewarding and delicious way to preserve the flavors of your garden or local farmers’ market.
Best Tips for Canning Stewed Tomatoes without a Pressure Cooker
While a pressure cooker can make the canning process faster, it is still possible to safely can stewed tomatoes without one. Here are some tips to help you successfully can stewed tomatoes without a pressure cooker:
1. Choose ripe and flavorful tomatoes
When canning stewed tomatoes, it’s important to start with ripe and flavorful tomatoes. Look for tomatoes that are firm and have a deep red color. Avoid using overripe or bruised tomatoes as they may affect the taste and texture of the final product.
2. Properly sterilize your canning jars
Before starting the canning process, make sure to properly sterilize your canning jars. This can be done by washing them in hot soapy water and then placing them in a pot of boiling water for 10 minutes. Alternatively, you can run them through a dishwasher cycle with hot water.
3. Remove the tomato skins
To remove the skins from the tomatoes, score an “X” at the bottom of each tomato using a sharp knife. Drop the tomatoes into boiling water for about 30 seconds, then transfer them into an ice bath. The skins should easily peel off afterwards, making it easier to stew and can the tomatoes.
4. Stew the tomatoes
To stew the tomatoes, start by removing the core and any unwanted seeds. Chop the tomatoes into small pieces and place them in a large pot. Add any desired seasonings, such as salt, pepper, and herbs. Simmer the tomatoes on low heat for about 20-30 minutes, or until they have reached the desired consistency.
5. Fill and seal the jars
Once the stewed tomatoes are ready, carefully fill the sterilized jars with the hot tomatoes, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars to remove any spills or debris, then place the lids and rings on top. Make sure the jars are tightly sealed.
6. Process the jars in a boiling water bath
To safely can the stewed tomatoes without a pressure cooker, process the jars in a boiling water bath. Place the jars in a large pot filled with enough boiling water to cover the jars by at least 1 inch. Boil the jars for the recommended processing time, typically about 35-45 minutes for quart-sized jars.
7. Allow the jars to cool and check for proper seals
After the processing time is complete, carefully remove the jars from the water bath and place them on a towel to cool. As the jars cool, you should hear a popping sound, indicating that the jars are sealing properly. Once the jars are completely cool, check the seals by pressing down on the center of the lid. If it does not pop up and down, the jar is properly sealed.
By following these tips, you can safely can stewed tomatoes without a pressure cooker. Enjoy the taste of fresh, homemade stewed tomatoes all year round!
FAQ
What is the purpose of canning stewed tomatoes?
The purpose of canning stewed tomatoes is to preserve the tomatoes for future use. Canning allows you to extend the shelf life of tomatoes so that you can enjoy them even when they are out of season.
Do I need a pressure cooker to can stewed tomatoes?
No, you do not need a pressure cooker to can stewed tomatoes. It is possible to can stewed tomatoes using a water bath canner. However, using a pressure cooker can be a more efficient and time-saving method.
