Peggi Anne Tebben Recipe

CANNED STEWED TOMATOES

By Peggi Anne Tebben cookiequeen


Recipe Rating:
Cooking Method:
Canning/Preserving
131 Comments:

Peggi Anne's Story

I have been making these for 25 years or better & you can either just eat them straight from the fridge or use in chili or other dishes. I use them in chili, Italian soup, goulash, eat as a cold veggie at meals when we don't have fresh ones.

You could buy them in the stores but I never could find a recipe to can them myself so I just made one up. I looked on a can of them to see what all was in them & looked up a recipe for canning whole tomatoes & married the two together & this is what I came up with.

I also tried heating the veggies some before adding the whole tomatoes to heat so the whole tomatoes would stay whole better. I like it this way better.

Ingredients

tomatoes
bell peppers, any color or mixed
onions
minced garlic
celery
canning salt

Directions Step-By-Step

1
Cut up celery, onions (slivers) bell pepper, & minced garlic (store bought is ok if you don’t have a lot of fresh) Keep garlic seperate. Don't add with veggies at this time. I use equal parts of all veggies & then add several Tb. of minced garlic to pot of tomatoes when I go to heat them.
2
When you cut the veggies just place them in a large bowl & scoop into tomatoes as much as is needed. Set aside for now.
3
Slip skins on tomatoes by plunging into boiling water for about 2-3 minutes, then plunging into a sink of cold water. This is refered to as shocking them. If you have stored the tomatoes in fridge until you have enough to can, set them out to get to room temp first. Core tomatoes & cut in half if large. If small, leave whole.
4
The white pan I have here held 11 quarts of stewed tomatoes.
5
Place 8 cups of your veggie mixture in large granite pot or stainless steel (not aluminum). To your pot of veggies, add about 4 or 5 of your large tomatoes that have been cut up & squeeze to make a juice. Just enough to barely cover veggies. Heat for about 10-15 minutes until it starts to give it up. Just heat through. You still want the veggies tender–crisp as they will cook more in the hot bath.
6
Add your prepared tomtoes & about 5 T. minced garlic to this size pot now & continue heating just until hot.
7
Fill quart jars adding 1/2 Tablespoon of canning salt per quart. Wipe jar rims so no food particles are on it. (I didn't say it was gonna be a neat job-refer to picture.)Place heated lids on just finger tight.
8
Hot bath for 10 minutes. Start timing when water comes to boil.

About this Recipe



loading...

131 Comments

user
Peggi Anne Tebben cookiequeen
Aug 12, 2014
Hope they come out alright!
user
Eddie Jordan EDWARDCARL
Aug 12, 2014
Hi Peggi I finely have enough tomatoes to make your stewed tomatoes. My tomatoes didn't start getting ripe until the first of this month, but now their coming on like gang busters. A friend just come by and gave me nearly a half bushel of tomatoes. Looks like I'm going to be busy.
user
Peggi Anne Tebben cookiequeen
Aug 8, 2014
BS, so glad you enjoyed this. I do too.
user
Bijou Soaps Bijou_Soaps
Aug 8, 2014
FYI ... I'm getting my jars out and getting ready for canning again... everything I canned using your instructions turned out awesome... The only problem was I didn't make enough and we ran out in March.
Thank you again Peggie
And to the people who say not to try this method.. I say if it was good enough for my Mom then it's good enough for me. I canned 24 jars of stewed Tomatoes .. 12 jars of Chili sauce ... 12 jars of green tomato Chow-Chow ... Beats and 10 jars of spaghetti sauce!! Not one was bad.. I just made sure everything was super hot when jarred .. and hot water bathed for longer then what was listed.... hey first time I was a little worried... I'll just do the same thing this year.
user
Peggi Anne Tebben cookiequeen
Aug 7, 2014
Not a salsa at all. It is like the stewed tomatoes you buy in the store.