Stewed Tomatoes
Description
I like to use these in stews, but I also sometimes like to serve them as they are, as a side dish. Think of an English breakfast!
This is actually pretty easy. The hardest part is the first step, removing the skins, but once that's done, it's a cinch! So let's get to work on this easy and useful preserved food. You'll use them up during the cold months, and you'll be glad you made these.
I prefer to make them plain, without herbs. That way, I can use them any way I want. I also prefer to use pint jars; a pint is usually the amount I need for a recipe, and. I don't want an open half-full jar of stewed tomatoes hanging around in my fridge.
Ingredients
Instructions
Prepare your jars and canner
Sterilize pint jars in boiling water, and put them upside down on a clean cloth on the counter, then heat the lids and rings in boiling water. Turn off the water with the lids in it, and just leave the lids in that hot water.
Meanwhile, fill your canning pot with water about half way and turn the heat on high. Also, fill a large pot 2/3 full with water and bring to boiling. Fill your bowl with water and ice.
Blanch Tomatoes
Clean your tomatoes well, while you heat a large pot of water to boiling. When the water starts to boil, add the tomatoes and boil for a minute or so. You will see the skins begin to crack and wrinkle. Now scoop the tomatoes out and put them in icy water.
Peel and Can Your Tomatoes
Once they are cool enough to handle, pull off the skins and chop the tomatoes into chunks. Stuff as many of these as you can into sterilized pint jars, add a tsp of salt and a tsp of lemon juice to each. Use the canning funnel if you have one. It will reduce mess. Make sure to leave an inch of headspace. Clean the rims of your jars, and put on the lids and their rings. Can for 35 minutes in boiling water. 40 minutes for quarts.
Finishing Up
Remove from the canner and let them cool. You should hear that satisfying popping sound of lids sealing. Once you’ve found that the jars have sealed, remove the rings, label the jars, and store away from light.
