Monday, September 3, 2012

Stewed Tomatoes

 Now that I have my salsa canning out of the way for now (click here for my chunky salsa recipe) - It's time to can some stewed tomatoes.

I love stewed tomatoes in chili, spaghetti and many other dishes.

I got this recipe strait out of a book years ago and have used it every year since.


Stewed Tomatoes 

12  lbs. tomatoes, peeled and quartered
1    Medium onion, chopped
2    Green bell peppers, seeded and chopped
3    Tbs. Celery salt
3    Tbs. Sugar
1    tsp. Salt
Combine all ingredients in a large stainless or enamel saucepan. Bring to a boil over high heat, reduce heat and simmer for 10 minutes, stirring frequently.
Remove hot jars from caner and ladle tomatoes into jars to with in 1/2 inch of rim. Process 20 minutes for half-pint and pint jars.
yield: 10 pint jars.
To peel tomatoes - blanch in boiling water until the skins split, let cool, peel, cut into quarters.
Add remaining ingredients.
Ladle into hot jars.
Process in hot water bath for 20 minutes.
Remove jars and let cool out of draft.

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