An abundance of garden-fresh tomatoes can be used in this Canned Stewed Tomatoes recipe.
During the winter and spring, when you miss having fresh food from the garden, this recipe will be super handy.
Making stewed tomatoes in a can is one of the easiest things you can do.
Peeling the tomatoes takes the most effort and time.
Despite the fact that you don’t have to peel the tomatoes, it is strongly advised. When stewed tomatoes are added to other dishes, the consistency is improved.
Leaving the skins on will cause them to peel and curl. And you don’t want tomato skins strewn around your dish.
In addition, the process of peeling tomatoes is a cinch. To cook entire tomatoes, simply bring a large pot of water to a boil and add the tomatoes.
After one minute of boiling, plunge it into a bowl of ice water to stop the cooking process. The skins of the tomatoes will peel off as soon as they are cool enough to handle.
Cut the vegetables into large pieces and put them to the pot! Then, add the diced vegetables and bring the mixture to a boil, stirring often.
Canning can begin after 10 minutes of simmering in the pot.