Canned stewed tomatoes recipe: delicious simplicity.

canned stewed tomatoes recipe

 

Frying could open for you new tastes in good old tomatoes and increases their natural sweetness. Main disadvantage of this canned stewed tomatoes recipe is the portion. It means that you may get much less jars comparing with casual canned tomatoes, but, in my opinion, this dish is much more delicious. By the way, the range of combinations with stewed tomatoes is much wider: soups, garnishes pasta and a lot of meat dishes.

Canning stewed tomatoes recipe: ingredients


Canned stewed tomatoes recipe: directions

1. Prepare all the lids and the jars, then sterilize them.

2. Cut every tomato in two parts. Eliminate all the defects. Squeeze them to let most of juice and seed go away.

3. Place all the tomatoes on the baking tray and put it into the oven for 15-20 minutes. When most of the tomatoes become a little bit darker, you may take them out.

canning stewed tomatoes recipe

4. Cover all the tomatoes with towel and let them cool down a little. This simple process will make the cleaning slightly easier.

5. Peel the tomatoes and put them all into clean warm dish.

6. Now you have to eliminate all the juice from the dish. It is one of the most important stages of canning stewed tomatoes recipe. But before this you should push the tomatoes to dry them a little.

7. Now it is time for canning. Take the clean jar. Put there 1/4 teaspoon of lime acid and 2 teaspoons of lime juice. One-quart jar requires 1/2 teaspoon of lime acid and 4 teaspoons of lime juice.

8. Fulfill the jar with tomatoes until there will be approximately 1 inch of free space.

9. Push the tomatoes with the spoon. You should make sure that all the tomatoes are covered by their own juice and there is no space for the air bubbles.

  1. Put the lid on the jar, roll it up and put into the saucepan with boiling water for 40 minutes (45 minutes for the 1-quart jar).

You will need 6 casual jars or 3 1-quart jars. Try to cut ant cook the tomatoes as fast as you can. Fresh air actives the natural ferment called pectin. So if you want to save all the beneficial features, you have to put tomatoes in the jar in several minutes after the stewing. Expiration date of this dish is approximately one year.

canning stewed tomatoes recipe