Mexican Style Stewed Tomatoes Recipe for Canning

Mexican Style Stewed Tomatoes Recipe for Canning

By Ava Moore

Hi everyone! I’m Ava Moore, and I’m excited to share with you my favorite Mexican style stewed tomatoes recipe for canning. This recipe has been passed down in my family for generations, and it’s always a hit at potlucks and family gatherings. Not to mention, it’s perfect for canning and storing for later use. Let’s get started!

Curiosities, Statistics, and Facts

• Tomatoes are the most commonly canned vegetable in the United States. (Source: USDA)
• Mexican style stewed tomatoes are a popular ingredient in many Mexican dishes, such as chili, enchiladas, and soups.
• Canning is a great way to preserve fresh produce and extend its shelf life.
• According to a survey, 85% of Americans prefer homemade canned goods over store-bought. (Source: Ball Canning)

Ingredients

• 10 lbs of ripe tomatoes
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 jalapeno pepper, diced (optional)
• 1 tablespoon of salt
• 1 tablespoon of ground cumin
• 1 tablespoon of chili powder
• 1 tablespoon of dried oregano
• 1/2 cup of white vinegar

Instructions

1. Start by washing and sterilizing your canning jars and lids. You can do this by boiling them in a large pot of water for 10 minutes. Keep the jars and lids in the hot water until you’re ready to use them.

2. Remove the stems from the tomatoes and cut them into quarters. In a large pot, cook the tomatoes over medium heat until they start to break down and release their juices. Use a wooden spoon or a potato masher to help break them down.

3. In a separate pan, sauté the onions, garlic, and jalapeno pepper (if using) until they’re soft and translucent. Add them to the pot with the tomatoes.

4. Add the salt, cumin, chili powder, and oregano to the pot and stir well. Let the mixture simmer over low heat for 30 minutes.

5. After 30 minutes, add the white vinegar to the pot and stir well. This will help preserve the tomatoes and give them a tangy flavor.

6. Use an immersion blender or transfer the mixture to a blender and puree until smooth.

7. Remove the jars and lids from the hot water and fill them with the tomato mixture, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw on the bands until they’re fingertip-tight.

8. Process the jars in a boiling water canner for 35 minutes (adjusting for altitude if necessary). Remove the jars from the canner and let them cool on a towel on the counter. Check the lids after 24 hours to make sure they’re sealed. Store the jars in a cool, dark place for up to a year.

My Experience

I’ve been making this recipe for years, and it’s always turned out great. The combination of spices and vinegar gives the tomatoes a delicious flavor that’s perfect for adding to soups, stews, and chili. Plus, canning them means I always have a stash of homemade stewed tomatoes on hand for when I need them.

Expert Opinion

Canning is a great way to preserve fresh produce and enjoy it all year round, says food preservation expert, Sarah Page. This Mexican style stewed tomatoes recipe is a great example of how you can take a simple ingredient and turn it into a versatile pantry staple.

FAQs

How long does it take to can Mexican style stewed tomatoes?

The processing time for canning Mexican style stewed tomatoes is 35 minutes in a boiling water canner.

Can I omit the jalapeno pepper?

Yes, if you don’t like spicy food, you can omit the jalapeno pepper. The recipe will still taste great without it.

How long can I store canned stewed tomatoes?

You can store canned stewed tomatoes in a cool, dark place for up to a year.

Can I use this recipe for other types of tomatoes?

Yes, you can use this recipe for other types of tomatoes, such as Roma or San Marzano. Just make sure to adjust the processing time for altitude if necessary.