The fruit begin to … Regardless, because we are using a pressure canner, we can be sure that even sugary vegetables will be treated correctly. 2. lemon juice- fresh or bottled (about 1/2 cup) the bacteria that causes botulism. When the canner is up to pressure, process at 10 pounds for 10 minutes. Remove jars and cool. It is best to use canned products in the first two years of creation. Yield: about 7 quarts 1. Pressure canning tomatoes is very easy because they inherently have the acidity needed to kill off harmful bacteria like Clostridium Botulinum, a.k.a. Since we have a short growing season, this means planting a lot of tomatoes in early summer. Canning your own diced tomatoes is an easy way to preserve an abundance of ripe tomatoes quickly. Home canned tomatoes are exceptional in flavor and do not have a metallic flavor. Once you begin canning, tomatoes store bought will no longer do! Remove jars, and let sit undisturbed for 24 hours. Pressure canning stewed tomatoes is an excellent way of preserving tomatoes. My goal each year is to grow enough tomatoes to preserve tomato sauce and salsa to last us a year. Tomatoes are also good because they are versatile. Tomatoes- about 20 lbs to make 7 quarts (7 large tomatoes will fill one quart jar.) Canned tomatoes are handy to use in chilies, soups, stews, and casseroles. Otherwise, it is possible to use them safely almost indefinitely, adding just a bit o… Check lids for seal after 24 hours. Don't forget to vent your pressure canner. Lids should not flex up and down when the center is pressed. Turn off heat after ten minutes and wait 'until the pressure drops to zero before removing lid. Process pints and quarts 10 minutes at 10 pounds of pressure in a pressure canner, adjusting for altitude. This canned stewed tomatoes recipe is not only delicious but extremely easy to make. Check seals, remove rings, wash in hot soapy water, and sit back to admire all the work you've done :)