How to Can Stewed Tomatoes in a Water Bath

Store your canned tomatoes somewhere dry such as a pantry or high shelf.

Canning tomatoes is a great way to ring in the autumn harvest time and supply you relatively fresh tomatoes throughout the winter without buying store-bought. Canned tomatoes are great for spaghetti, chili and even pizza sauce.

Things You'll Need

• Pot
• Stove
• Spoon
• Mason jars with two-piece lids
• Water bath canner
• Canning or regular tongs

Instructions

1. Wash and core your tomatoes. Run your tomatoes under water and rub them gently between your hands, removing any dirt or removable scuffs. Core your tomatoes with a knife by inserting it through the top of the tomatoes and cutting through the length of the tomato in a circle to get the core out.

2. Boil water. Fill a pot with water about 3/4 of the way up and bring it to a boil. Set your tomatoes either in a wire basket that will sit in to the pot, or set them in the water carefully. Let the tomatoes cook for three to four minutes before removing them with a strainer or soup spoon.

3. Remove the tomato's skin. Set your tomatoes out to cool on a pan or in a bowl. Once they have reached a temperature you are comfortable handling, carefully begin cutting away at the skin. The boiling process will loosen the skin and help you better remove them.

4. Smash the tomatoes. Using your hands or a tomato masher, squish and tear the tomatoes until they are chunky and small. Add 1 tbsp. of salt and 1/2 cup of vinegar. Cook the tomatoes and vinegar in a pot over high heat. Once the tomatoes begin to boil, turn the heat down and simmer for 45 minutes to one hour, stirring frequently.

5. Can your tomatoes. Once your tomatoes have turned a deep red color, remove them from the stove. Use a spoon and begin filling your mason jars with your tomatoes. Make sure your jars are cleaned and dried before filling them. Stop filling 1/3 inch from the top of the mason jar. Place the mason jar lids on the jars and screw them in place.

6. Make a water bath. Using a water bath canner or large pot with accompanying lid, fill your instrument with water high enough to cover over the mason jars' height when in the bath. Boil your water. Make sure your water temperature is at a steady 212 degrees Fahrenheit, which is water's boiling point.

7. Seal your mason jars. Place the mason jars into the boiling water with either canning tongs (jar lifter), regular tongs or very carefully with your hands. Make sure the jars are completely covered with water. Cover the pot with a lid and let boil for 30 to 45 minutes. By the end of this time your jars will have sealed.

8. Using the canning tongs, remove the hot jars from the pot. Let them sit overnight or until cool. Check for any jars that did not seal -- these will have the center of the lid raised.

References

• Canning and Preserving: Canning Basics - Canning Tomatoes
• Canning and Preserving: Water Bath Canning
• BellaOnline: Successful Home Canning