Canning Stewed Tomatoes: A Water Bath Method Guide
Want to enjoy the taste of summer tomatoes all year round? Canning your own stewed tomatoes is a simple and rewarding way to preserve the delicious flavors of fresh produce. This guide will walk you through the water bath method, ensuring safe and tasty canned tomatoes.
Why Choose the Water Bath Method?
The water bath method is a safe and reliable way to can tomatoes, as the heat from the boiling water reaches all parts of the jars, ensuring proper sterilization. It's a beginner-friendly method that requires minimal equipment and can be done on your stovetop.
What You'll Need:
- Fresh Tomatoes: Choose ripe, firm tomatoes. You can use any variety, but Roma tomatoes are a popular choice for stewed tomatoes.
- Jarring Supplies:
- Pint or quart jars: Clean and sterilize them according to the instructions on your jar lids.
- Lids: Use new lids for each canning process.
- Bands: These are reusable and can be used multiple times.
- Equipment:
- Large stockpot: This will be used for the water bath.
- Canning rack: This helps keep jars elevated from the bottom of the pot.
- Jar lifter: This tool makes handling hot jars easier.
- Ladle: For pouring hot liquids.
- Spoon: For removing any foam or debris from the jars.
- Ingredients:
- Salt: This adds flavor and helps preserve the tomatoes.
- Sugar: (Optional) Adds sweetness and balances the acidity of the tomatoes.
- Herbs and spices: Add your favorite flavors like basil, oregano, garlic, or black pepper.
Step-by-Step Guide to Canning Stewed Tomatoes:
1. Prepare the Tomatoes:
- Wash the tomatoes thoroughly and remove any stems or blemishes.
- Core the tomatoes and cut them into desired sizes. You can choose to chop them coarsely or finely depending on your preference.
2. Prepare the Jars:
- Sterilize the jars and lids by boiling them in a separate pot of water for 10 minutes.
- Place the jars on a clean towel or rack to air-dry.
3. Cook the Tomatoes:
- In a large pot, combine the prepared tomatoes, salt, sugar (optional), and any desired herbs and spices.
- Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, stirring occasionally.
- This allows the tomatoes to break down and release their juices, creating a delicious stew.
4. Fill the Jars:
- Carefully ladle the hot tomato mixture into the sterilized jars, leaving about ½ inch of headspace at the top. This allows for expansion during processing.
- Use a spoon to remove any air bubbles from the jars.
5. Wipe the Rims:
- Use a clean damp cloth to wipe the rims of the jars to ensure a good seal.
6. Secure the Lids:
- Place a new lid on each jar and screw on the band until it is finger-tight. Do not over-tighten.
7. Water Bath Processing:
- Fill the stockpot with enough water to cover the jars by at least 2 inches.
- Bring the water to a boil and then lower the jars into the pot using a jar lifter.
- Make sure the jars are fully submerged in the boiling water.
- Process the jars for 45 minutes for pint jars and 55 minutes for quart jars.
8. Cool and Check the Seals:
- Carefully remove the jars from the water bath using a jar lifter and place them on a clean towel to cool.
- As the jars cool, you should hear a popping sound as the lids seal.
- After the jars have cooled completely, check to ensure all lids have properly sealed. If a lid is not sealed, it will be indented and the contents should be refrigerated and eaten within a week.
Storage and Enjoyment:
- Store the sealed jars of stewed tomatoes in a cool, dark, and dry place. They can last for up to 12 months.
- When ready to enjoy, simply open a jar and enjoy the delicious taste of home-canned tomatoes in your favorite recipes.
Remember:
- Always follow safe canning practices and consult reliable sources for accurate processing times based on your altitude and location.
- If you are new to canning, consider taking a class or joining a local canning club to learn more.
Enjoy your homemade stewed tomatoes!
