Recipes for Canning Tomatoes. Stewed Tomatoes, Pizza Sauce, Spaghetti Sauce, Salsa

I've had so many requests for these canning recipes, that I think it will be easier to post them here and refer people to this post ;) Here are all the recipes I use for canning tomatoes...

Tangy Spaghetti Sauce for Canning 

-3 medium onions, chopped

-2 cups green bell peppers, chopped

-1 cup banana peppers, chopped

-2 pkg. fresh sliced mushrooms

-4 cloves minced garlic

-16 cups tomatoes, peeled and chopped

-3(12oz) cans tomato paste

-1/4 c. balsamic vinegar

-3 tablespoons brown sugar

-1 tablespoon dried oregano

-4 teaspoons canning salt

-2 teaspoons dried basil

-1 teaspoon black pepper

-1 teaspoon crushed red pepper flakes

-2 tablespoons Italian seasoning

-1/2 teaspoon cumin

Add all ingredients to stock pot. Heat until boiling. Reduce heat and simmer, partially covered for about 1-2 hours, stirring occasionally. Fill clean, sterilized jars within ½” of top. Put on tops and tighten. Process for 35 minutes for quart jars in water bath. Serve over pasta.

 

Grandma Betty's  Salsa 

-4 quarts tomatoes, peeled and chopped

-4 cloves garlic, minced

-2 medium onions, chopped (one yellow & one red)

-2  red peppers, chopped

-2  green peppers, chopped

-2 banana pepper, chopped

-1/2 c. white vinegar

-1/2 c. balsamic vinegar

-2 bunches green onion, chopped

-3 fresh limes, juiced

-1 bunch fresh cilantro, finely chopped

-1 jalapeno pepper, seeded and chopped fine

-2 tsp. chili powder

-4 Tbs. brown sugar

-6 cans tomato paste

Bring to boil in large stock pot and simmer for 25 minutes. Fill jars and seal while still hot. Put in boiling water bath 35 minutes for pints, 45 minutes for quarts. Water should be boiling when you put the bottles in, and should cover the bottles at least 1”.

 

Homemade Canned Pizza Sauce 

Combine in blender:

-2 large onions, quartered

-4 cloves garlic

-3 Tbs. olive oil

-2 Tbs. lemon juice

-a bit of tomato juice to help blend

Blend until smooth. Add to:

-25-28 tomatoes, peeled and pureed in blender

-1 tsp. pepper

-3 Tbs. brown sugar

-2 Tbs. parsley

-1 Tbs. oregano

-1 Tbs. basil

-1 tsp. rosemary

-1 tsp. celery seed

-2 tsp. salt

-1 tsp. garlic powder

-1/2 tsp. summer savory

-1/4 c. parmesan cheese

-3 large cans tomato paste

Combine all ingredients in large pot on stove. Simmer for about 3-4 hours until moisture is cooked out and sauce thickens. When sauce is done, transfer to jars and seal. Process for 25 minutes in a hot water bath.

Canned Stewed Tomatoes

1. Start by selecting ripe tomatoes from your garden. I usually pick all of the ripe tomatoes out of my garden and then sit them in a basket on my cupboard for a few days, allowing them to get really ripe. This will give you much more flavor and sweetness in your stewed tomatoes.

2. Once you have a decent amount of ripe tomatoes, wash them all.

3. Place a large pot of water on the stove over high heat and bring to a boil.

4. Clean out both sides of your sink. Fill one side full of cold water.

5. Now you need to remove the tomato skins. Skins do not preserve well, so you will need to remove them. Place a strainer over a bowl and place next to your pot. Take 7-8 tomatoes at a time and drop them all into the boiling water. Let them boil until the skin cracks, or a minute-a minute and a half have passed. If the skin does not crack, remove it anyways and place in the strainer using a slotted spoon. Once you have removed all of the tamatoes from the water, place more tomatoes in the boiling water and dump the ones from the strainer into the sink of cold water. Repeat until all tomatoes have been in the boiling water and then placed in cold sink water.

6. Remove skins from tomatoes...they should come right off after the boiling process. You should be able to peel them right off. I just do it over the sink and throw all of the skins in the sink, and clean them out when I'm done. Peel all of the tomatoes and place them in a clean bowl.

7. Place a large empty pot on the stove and turn on low heat. Rough chop eat tomato into bite sized pieces. They don't have to be perfect. Trasfer to the pot as your cutting board gets full. Don't waster the tomato juice...it adds wonderful flavor. Repeat until all tomatoes have been chopped, and tomatoes and juice are all in the pot. Turn heat up to medium low and start adding seasoning. I like to add plenty of salt, pepper and then some celery salt. I also add sugar to bring out the sweetness of the tomatoes. I usually add a half cup, but I make a HUGE pot...so you'll want to play around with seasonings until it tastes good, depending on how much you're making. Some people like to add chopped onions and celery at this point, but I prefer to just have the tomatoes plain because I like to add them to so many different recipes. Simmer for 10-15 minutes.

8. Transfer tomatoes into clean canning jars. Leaving at least 1/2" head space at the top of jar. Wipe rims clean and place lid and ring on top. Tighten.

9. Process jars in a hot water bath. For those of you who aren't canners...this is the large canning pot (not a pressure cooker). You fill it with enough water to cover all of the jars when submerged, and then you bring it to a roaring boil. Once the boiling starts, you put the lid on and allow the jars to boil. Quarts should process 35-40 minutes and pints 25-30 minutes.

10. Once they are done processing, remove from heat and allow to cool. If the seal pops downward, you're good to go. Immediately use or discard any of the jars that do not seal.

11. Use your stewed tomatoes...here is just a quick list of how I use my stewed tomtaoes...

-poured over cooked macaroni

-tomato macaroni soup (this is an old fashioned family favorite at our house. the recipe came from my great grandma. I will have to share the recipe sometime)

-poured over seasoned chicken breasts in the crock pot (this is one of Grace's favorite meals)

-poured over a seasoned roast in the crock pot

-in homemade chili and vegetable soup

-in tortilla and taco soup

-blended and added to homemade salsa

-baked macaroni & cheese with stewed tomatoes

-you can use them to make pasta sauce...you just need to simmer it long enough to thicken it up

-You can blend it and make homemade tomato soup

-you can basically use it in any recipe that calls for stewed tomatoes, or canned tomatoes.

Comments

[SherelleChristensen]

You can use any kind of garden varieties. I would suggest larger meaty tomatoes rather than Romas. I mix a variety.

Sent from my iPhone

[Melissa Husa]

What kind of tomatoes work best in these recipes? I

[Erick]

These are some great recipes for canning tomatoes. My garden produces so many tomatoes and I am always looking for new recipes to try. Thanks for sharing.

[Allison]

This pizza sauce is amazing. It is a 100 times better than any canned, store bought sauce! I have to make a new batch because my family keeps asking for it!! Thank you for sharing.

[Syd]

They sound like delicious recipes! I was wondering how many quarts each of them made...especially the spaghetti sauce and salsa

[Traci]

I have enjoyed looking through your recipes and am definately going to try them.

[Esther]

I used to throw out all the peels until one day I looked at all the peels from 120 lbs of tomatoes and thought, what a waste! Hence, I put them through my food processor and realized that must be where "tomato paste" comes from! I dumped them Back into my tomato sauce and it naturally thickened up my soup/spaghetti base sauce!

[Lonn Nutt]

In The Grandma Betty's Salsa Recipe.

[Lonn Nutt]

How big are the cans of tomato paste and what is consider a bunch of cilantro?

[YMiller]

Do you care if this is pinned to Pinterest?

[CTallmage]

About how long do you think the canned stewed tomatoes would last when processed correctly? I have canned a few times but mainly just strawberry freezer jam... really interested in canning a lot more. Thank u very much!!

[Rachel Meyers]

Thank you, I have recently been on a canning kick! I just posted a link to your post on my blog http://www.positivelymommy.com/how-to-can-cherry-tomatoes-easy-peasy/

[SherelleChristensen]

Im so glad you liked the recipe!!!

Sent from my iPhone

[Amy L]

I made your spaghetti sauce last night. It was delicious. Thanks!

[ShayLynn]

Just curious... Can you freeze the spaghetti sauce instead of canning? I want make it but I don't have the stuff to can.

[David Klinkowski]

Fantastic spaghetti sauce. Tangy, sweet and spicy. Representing the guy canners here. Just finished a batch fresh out of the garden. I will be trying the molasses cookies tomorrow. Thank you for bringing home mom's pantry from long ago.

[Tina]

I have not seen how many quarts the spaghetti sauce makes- could you please comment
Thank you

[Tami]

Im curious about the previous question about the lemon juice, also. I have NEVER canned before, and I'm going for it this year! I've been reading here and there for recipes and methods, and yours is the only one that did NOT call for lemon juice... can I leave it out, and if so, why do so many others add it?
GREAT post, thanks for all the info! Wish me luck!!!! :)

[Susan]

Last week tried your stewed tomato recipe using a variety of tomatoes from my aunt's garden. I made 4 pints - 3 of which were sealed by the time I pulled them out of the water bath. (the 4th had to be refrigerated since it never did seal). Will these be ok? Also, I just read the other night that lemon juice or another acidifier needs to be added to lower the ph since some newer tomato varieties don't have as low of a ph. Is there a reason you don't add an acidifier?

[Christa]

I'm looking at processing times and wondering what part of the world you are in and if I'd need to change the times. Thanks

[Sonia]

As a child my causin would make macaroni soup, please post this recipe!

[Nicole Leroux]

we have a family recipe that includes tomatoes, canola oil and peppers, basically stewed together for a few hours. we'd like to can it but i'm seeing on some sites that the oil can be a problem for canning, then I noticed one of your recipes has oil in it. HELP. Your site is gorgeous as are you! thanks for your insight. I'm new to canning and excited to get started!

[Kristin]

Thanks so much for the awesome post! Just a quick question, on the water baths are you putting the jars in and bringing them up to a certain temperature and then processing them for the length of time?:)

[Laura]

How many quarts do each of these make? I did not see that posted in the recipe. THanks

[Sherilon Scroggins]

I was searching for a recipe to can pasta sauce with fresh tomatoes. I gotta say, these recipes sound really delicious. I didn't want to have to buy the mixes that are available at the grocery stores. I will try these. Thank you so much for posting your recipes.

[jessi]

do you use a pressure canner? i have read that it's unsafe to can tomato sauce in a water bath canner if you have added any vegetables to the sauce.

[Betty]

how long do these canned recipes last??? I love your website ! :)

[Billie Willis]

Looking for some cute canning labels.
thanks

[Debbie Nothnagle]

My daughter cans a lot of different things. She will love your site.

[Cassie]

I move we all come for a tour during canning season! Thank you for the wonderful information!

[whitney]

do you have any recipes without, brown sugar or basalmic vinegar?

[Leike M]

I agree with other comments posted , I wish I can see you while doing all your cooking and daily activities.You must look like the Wonder woman in action, just take my hat off for your dedication,beautiful family too.

[alicia king]

sweet! wish i could watch you in person while you can so i can learn from a pro!

[Kelli Robbins]

I really want to come and see your food storage room!! You just amaze me.

[Ellen Patton]

Thanks for sharing! We made 14 quarts of apple pie filling the other night (our RS has a "Recipe Swap"). I like bottling things. :)

[kathryn]

Thank you for sharing all these great recipes!