Canning Recipes

Stewed Tomatoes
Amount Measure Ingredient -- Preparation Method

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

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