Canning Stewed Tomatoes
 
Ingredients
  • 20 pounds tomatoes
  • Bottled lemon juice
  • Canning salt
  • optional
  • Dried Italian seasoning
Instructions
  1. Makes 7 quarts
  2. Prepare water bath canner, lids and rings according to manufactor instructions. Sanitize all tools and equiptment.
  3. Heat a large stock pot with boiling water.
  4. Wash tomatoes and cut off any blemishes. Using a small sharp paring knife, slice a small X in the bottom of the tomato, this will help to remove skins.
  5. Working in batches carefully drop tomatoes into the boiling water, until the skin has slightly cracked and begun to fold back
  6. Plunge hot tomatoes into a ice bath and carefully peal off the skin.
  7. Cut the pealed tomatoes into quarters. Place them into a large stock pot, heat to a soft boil.
  8. Ladle the hot tomatoes into hot sanitized wide mouth quart jars leaving
  9. In each jar add 2 tablespoons of bottled lemon juice and 1 teaspoon salt.
  10. *Optional.. Add 1 Tablespoon Italian seasoning to each quart.
  11. Place jars into water bath canner. Making sure each jar is covered by at least 2 inches of water. Bring to a rolling boil. Once a rolling boil has been achieved process for 45 minutes.
  12. * IMPORTANT* Be sure to add an additional processing time based if your elevation is higher then 1000ft. Example.. I'm a 2600ft, therefore I will process for 50 minutes instead of 45.
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/canning-stewed-tomatoes/