Canning – Stewed Tomatoes

The weather forecasters are predicting we’ll reach 38° C or 100° F today so I got an early start on the day and headed down to the garden to harvest tomatoes and do some general cleanup. By the time I got back home shortly after 8 a.m. the day was already warming up and the air conditioner kicked in shortly after. Normally in the morning I like to turn the thermostat way up and leave the doors open to let the breeze blow through. This morning I thought it would be prudent to shut up the house and keep it cool straight away though.

I had enough Brandywine, Black Krim, and Manitoba tomatoes combined to prepare a batch of stewed tomatoes to can. Ordinarily I’ve either frozen my tomatoes or canned them as is but I had some veggies I wanted to use up so I decided to stew them this time. I used a basic recipe from the classic Ball Blue Book.

Yield: About 7 pints or 3 quarts. This depends a lot on how juicy your tomatoes are.


  • 4 quarts chopped, peeled, cored tomatoes (4 cups = 1 quart)
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper (I had orange pepper so I used that. I use whatever I have on hand.)
  • 1 Tbsp. sugar
  • 1 tsp. salt


Combine all ingredients in a large pot. Cover and cook for 10 minutes, stirring to prevent sticking. (I leave the cover off and cooked it for 15 minutes so the tomatoes cook down a bit and the mixture is a bit thicker. Personal choice.)

At the end of the cooking time ladle the hot vegetables into hot jars leaving 1-inch head space. Remove air bubbles, clean jar rims, and adjust two-piece caps finger-tight.

Process at 10 pounds pressure–pints 15 minutes, quarts 20 minutes. For my altitude here in Kamloops I need to process at 11 pounds pressure. You need to check the altitude for your location and adjust accordingly.



Thanks so much for stopping by. I'm here early most mornings with one of my photos and a few words about life and those thin places where faith intersects.

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