Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings

Can or freeze garden-fresh tomatoes to enjoy summer's bounty all year long. This easy Stewed Tomatoes recipe is the perfect base for a soup or pasta sauce.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

1 hr
30 mins
1 hr 30 mins
3 quarts or 7 pints


Ingredient Checklist


Instructions Checklist
  • Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups.

  • Place in an 8- to 10-quart Dutch oven or kettle. Add celery, onion, green pepper, sugar, and salt to the kettle. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes, stirring frequently to prevent sticking.

  • Ladle hot stewed tomatoes into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process in a pressure canner at 10 pounds pressure for 20 minutes for quarts or 15 minutes for pints. Allow pressure to come down naturally. Remove jars from canner; cool on racks.

Freezer Directions:

First, cool the stewed tomatoes by setting the kettle into a sink of ice water. Ladle tomatoes into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze for up to 10 months.

Nutrition Facts

37 calories; carbohydrates 8g; insoluble fiber 2g; protein 1g; vitamin a 92.7RE; vitamin c 30.1mg; sodium 198mg; iron 0.7mg.