Part 1 , Part 2, Part 4
Preserving Tomatoes Recommendation #5: Stewed Tomatoes
Stewed tomatoes are so easy to can. We use them in place of store-bought canned chopped and whole tomatoes. They are wonderful to have on hand.
Stewed Tomatoes (My mom's way)
clean pint jars, rims and lids
tomatoes of any variety (except real small ones)
large cooking pot
Plunge tomatoes into boiling water (in your cooking pot). Leave them there for about 10 minutes or until you can see the skins splitting. Carefully, transfer them to your sink which you have filled with cold water (and maybe even some ice cubes). This stops the cooking and cools them down so they are easier to handle. Dump your hot cooking pot water outside (it will kill weeds for you- and grass, so be careful- or down the tub drain). Peel the tomatoes, chopping them into quarters, and return them to the cooking pot.
Bring tomatoes to a boil. Ladle boiling tomatoes (and the juice) into clean jars to within one half inch of the top. Put lids and rims on immediately. My mom calls this method "open kettle". Because the tomatoes are boiling and there is nothing but tomatoes in the jars, many people don't feel the need to hot water bath them. Simply let them stand and as they cool, they will seal.
If you are uncomfortable with this or would like added assurance, you can hot water bath them for 10 minutes. In the past, I regularly used the open kettle method with stewed tomatoes. More recently, I choose to hot water bath them for added assurance although both ways work well.
Preserving Tomatoes Recommendation #6: Tomato Peanut Butter Mayonnaise Sandwiches
Yes, I can. Ouch! I can feel you pelting me with tomatoes. That is not one my recommended uses for them, but I'll go ahead and stop pushing the sandwich... and mop up the floor.