Canning Stewed Tomatoes Recipe - Cooking Index
Canning Stewed Tomatoes Recipe - Cooking Index
| 4 | Chopped cored, peeled tomatoes | |
| (abt 24 large tomatoes) | ||
| 1 cup | 110g / 3.9oz | Chopped celery |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1/4 cup | 36g / 1.3oz | Chopped green pepper |
| 1 teaspoon | 5ml | Sugar |
| 2 teaspoons | 10ml | Salt |
Organize and prepare ingredients, equipment, and work area. Combine all ingredients in a large kettle or saucepan, heat to boiling and simmer 10 minutes, stirring occasionally.
Ladle or pour hot tomatoes into hot jars to within 1/2-inch of tops. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add additional hot liquid, if necessary, to fill to within 1/2-inch of tops of jars.
Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process at 10 pounds pressure, 15 minutes. Follow manufacturers directions for your canner.
This recipe yields about 7 pints.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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