Stewed Tomatoes Recipe - Cooking Index
Stewed Tomatoes Recipe - Cooking Index
| 4 | Chopped peeled cored tomatoes - - (abt 24 large) | |
| 1 cup | 110g / 3.9oz | Chopped celery - (abt 1 stalk) |
| 1/2 cup | 31g / 1.1oz | Chopped onion - (abt 1/2 med) |
| 1/4 cup | 36g / 1.3oz | Chopped green pepper - (abt 1/4 med) |
| 1 tablespoon | 15ml | Sugar |
| 2 teaspoons | 10ml | Salt |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking.
Carefully ladle hot vegetables into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process pints 15 minutes, quarts 20 minutes, at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.
This recipe yields about 7 pints or 3 quarts.
Allistra Corporation's recipe archive at http://www.homecanning.com/
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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