Stewed Tomatoes


It’s fall and time to stew some tomatoes! This year we planted 75 tomato plants and as of today, October 6, I’ve canned 125 pints of stewed tomatoes and there’s still more on the vine! We chose to can stewed tomatos, as opposed to tomato sauce, because stewed tomatoes are so versitile and so darn delicious. I love to make ravioli and stewed tomatoes make the best sauce, just as it is. Or to make tomato sauce for spagetti or pizza, just add a bit of tomato paste (which we also wipped up and canned).  We also like to make stews a lot in the winter and of course, stewed tomatoes work wonderfully in any kind of stew; beef, chicken or goat.

We ended up growing almost everything that went into the stewed tomatoes. This is the recipe we used, simple and perfect for canning

tomatoes (skinned)

peppers – sweet and spicy





vinegar (we didn’t grow our own, of course)

pinch of sugar (didn’t grow that either)


sea salt (only got .77 of an acre, oblviously no sea and thereby, no sea salt grown here)

touch of lime

I just kind of threw everything together and had at it! Each batch turned out a little different, which I kinda love. Hopefully this’ll keep us through the winter! As a beginning canner (only the last 3 years), this is one of the easiest and best things to can. You can’t really go wrong. Happy canning!


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