How to Can Italian Style Tomatoes

FALL: golden leaves, shorter cooler days, sweaters, and canning stewed tomatoes season. Surprised you with the last one didn’t I. I know almost no one cans anything anymore. No time, don’t know how and don’t know what supplies I need. I get it; all are valid reasons to not can. However, I want to know what is in my canned food, and the best way to do that is grow it and then can it myself!
My vegetable garden has peaked and is starting to wind down. My tomato plants have loads of ripe, juicy tomatoes. Now is the perfect time to capture all their juicy, sweet, deliciousness into sauced, stewed, roasted, dehydrated, and whole canned tomatoes.

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If you haven’t figured it out yet, Fred and I love tomatoes. They are the heart and soul of our canned produce. Over the winter, I will transform them into pizza and pasta sauce, soups, stews, chili... The list is long and oh sooo YUM!!!
If you want to start canning stewed tomatoes or other vegetables, there are some basic supplies you will need. The good news is you invest in them now and can reuse them over and over for years to come.

Pressure Canning Essentials

What supplies do I need for Canning Tomatoes?

Method for Canning Tomatoes with Vegetables

When you add onions, peppers, herbs, and garlic to tomatoes you shift the acidity to be less acid.  Botulism can grow in low acid foods so you will need to pressure process the jars  of tomatoes in a pressure canner.  I recommend the Balls Blue Book of Preserving as a resource for canning low pressure foods.

Step by Step Method:

  1. Make sure canning jars are clean and not chipped.  I run the jars and lids through the sanitize cycle on my dishwasher.
  2. Fill the jars with the vegetables that you are canning. 
  3. Put lid and ring on jar and hand tighten.
  4. Process in a pressure canner for the time, and pressure recommended in the Ball Blue Book of Preserving
Ingredients for stewed tomatoes
Tomatoes with herbs for canning
Italian style tomatoes in a canning jar

Italian Style Canned Tomatoes:

  1. First; blanch, peel, and dice the tomatoes.
    Dice up red or green peppers, onions, and fresh herbs (oregano, basil, thyme, and marjoram.
  2. Mix all the ingredients and fill the canning jars to about 1 inch from the top.
  3. Cover with the lids and tighten with the rings.
  4. Process in a pressure canner for time and pressure indicated in the Ball blue book of canning. 
  5. This book or a similar book that gives times and pressures for safe canning is a must for home canning. Make sure you understand which vegetables need to be pressure canned and follow the guidelines for proper times and pressures. Tomatoes are a high acid food. When canned alone they don’t need to be pressure canned. However, adding the peppers, onions, and herbs changes the acidity and necessitate pressure canning.

Canned Whole Tomatoes

Canned whole tomatoes. Instead of chopping the tomatoes up and adding the onions peppers and herbs, pack the whole tomatoes in a quart jar.  Add a teaspoon of salt and process with the stewed tomatoes.  For extra yum add some fresh herbs to the jar with the whole tomatoes.  

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5 from 1 vote

How to Blanch and Peel Tomatoes

This simple easy to follow guide for peeling tomatoes1
Servings 4 lbs
Prep Time 15 minutes
Total Time 15 minutes


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  • large kettle
  • slotted spoon


  • 4 lbs Ripe Tomatoes


  • Fill large kettle 1/2 full of water and bring to a boil.
  • Carefully add the washed fresh tomatoes to the boiling water using a slotted spoon to avoid splashing.
    Blanching tomatoes in hot water
  • In about 20 seconds you will see the skin on the tomatoes start to split. Once the skin on the tomato splits, remove the tomato from the boiling water with a slotted spoon.
    Blanched tomatoes in a colander
  • Put the tomato in cold water to stop the cooking process.
  • If a tomatoe's skin didn't split within 2 minutes after placing it in the boiling water, remove it anyway and put it in the cold water.
  • The skins will slip off easily.
    Peeling a blanched tomato
Cost: $3.00
Keyword: How to peel tomatoes
5 from 1 vote

Stewed Tomatoes, Italian Style - Canned

Make your own home-canned Italian style diced tomatoes.
Servings 8 cups
Prep Time 20 minutes
pressure canning 60 minutes 1 hour
Total Time 1 hour 20 minutes


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  • Pressure Cooker
  • Ball Blue Book of Preserving


  • 4 lbs tomatoes fresh, washed
  • ½ cup bell peppers red or green, diced
  • ½ cup onions diced
  • 2 Tbsp basil fresh finely minced (dried use 1 Tbsp)
  • 2 Tbsp oregano fresh finely minced (dried use 1 Tbsp.)
  • 1 Tbsp parsley fresh Italian parsley finely minced
  • 1 Tbsp marjoram fresh finely minced (dried use 1 tsp)
  • 4 cloves garlic finely minced


  • Blanch and peel the tomatoes.
    Peeling a blanched tomato
  • Dice the peppers, onions, herbs, and garlic.
    Ingredients for stewed tomatoes
  • Mix all the ingredients together.
    Tomatoes with herbs for canning
  • Fill a clean canning jar to 1 inch from the top of the jar.
    Italian style tomatoes in a canning jar
  • Add 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar.
  • Put the lids and rings on the jars and tighten the rings well.
  • Place in pressure canner and process according to the the instructions in the Ball Blue book of canning. Will be 10lbs of pressure for 25 minutes.
    Pressure canner


Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.
Calories: 54kcal
Course: Main Course, Side Dish, Soup
Cuisine: Italian
Keyword: Italian Style canned diced tomatoes


Serving: 1cup | Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 594mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2294IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 1mg

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