How to Can Stewed Tomatoes
Seasoned stewed tomatoes with celery, onions, and peppers.
The Short Answer
Stewed tomatoes are water bath canned with lemon juice. Process pints for 35 minutes, quarts for 45 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Stewed Tomatoes
Use tested recipe for added vegetables.
Headspace: 0.5 inches
Pressure Canning Stewed Tomatoes
Pressure allows slightly more flexibility with added vegetables.
Headspace: 1 inch
Step-by-Step: Canning Stewed Tomatoes
- Peel and quarter tomatoes.
- Add celery, onion, green pepper per tested recipe.
- Simmer 10 minutes. Add lemon juice to jars.
- Ladle into hot jars. Remove air bubbles, wipe rims, apply lids.
Stewed tomatoes are the ultimate convenience food. Open a jar and you are halfway to soup, chili, shakshuka, or pasta sauce.
Safety Notes
Important: Follow tested recipe proportions. Add lemon juice.
The Bottom Line
Stewed Tomatoes can be canned using either a water bath or pressure canner. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. The USDA recipe balances proportions for safe acidity.