Canning Stewed Tomatoes

Anytime I have extra tomatoes in the house, I quickly can a few just so they won't go back.

One of my favorite ways to make them is stewed, that way I can add them to many dishes.  They are so versatile and can be used in pizza sauce, spaghetti sauce, stews, soups etc.

I don't have a specific recipe or amounts for you because I just make these with however many tomatoes I have on hand.

But here's the general idea of how I can these.

Tomatoes
Onion, finely diced
Seasonings:  celery seed, salt and pepper, garlic powder, a little bit of sugar

Boil the tomatoes for a few minutes until the skin cracks, then immediately scoop them out and into cold water. 

I usually clean out my sink really well and fill it with cold water and a few ice cubes, then scoop them into there.  Peel off the skin.

Cut off the tops and ditch those.

In the meantime boil the jars and lids.

When the tomatoes are all peeled, chop them up roughly and add them to a pot. Season to your taste. I always add a little bit of sugar to cut a bit of the acidity of the tomato.

Simmer for about 15 minutes.

Scoop into prepared jars, to 1/2" of the top of jar. Wipe rims clean with a cloth and then pop on the lid and tighten.

Process in boiling water for 25 minutes. If you've never canned, this simply means adding the jars to a big pot, I use a stock pot for canning. Fill with water to cover the jars, about an inch above the jar lids. Bring to a boil, then place the lid on and boil for a further 25 minutes.

When ready, carefully remove the jars and allow to cool. Wait for the popping sound to begin. I have to say it's one of my favorite sounds in the kitchen, hearing those lids pop and knowing that they're sealed properly :)