Canning Recipes




Canning Stewed Tomatoes
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 quarts chopped cored, peeled tomatoes
(abt 24 large tomatoes)
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon sugar
2 teaspoons 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.




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