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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Canning Stewed Tomatoes Recipe

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This recipe for Canning Stewed Tomatoes is from Sue's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

About 24 tomatoes, either, chopped, halved or whole
Peeled and cored
1 cup chopped celery
½ cup chopped onion
¼ cup green pepper
1 teaspoon sugar
2 teaspoons salt (can omit for no salt recipe I do)

Organize and prepare ingredients,
Directions:
Directions:
Combine all ingredients in a large kettle or soup pan
. heat to boiling and simmer for 10 minutes stirring often.
Ladle or pour hot tomatoes filling up to ½ inch from the top,
After filling the jars, run a clean knife down and along the inside of the jars (this will release any air bubbles. Fill with additional liquid, if needed to fill within ½ from the top
Wipe down the tops and the threads of the jars with a clean cloth. Put on the NEW lids and screw bands. Make sure water is 1 inch above the jars.
Can use a canner or pressure cooker, pressure cooker 10 pounds pressure for 15 minutes.
Canner 30 minutes in boiling water
MAKE SURE WATER IS AT A ROLLING BOIL BEFORE ADDING THE JARS IN THE CANNER OR PRESSURE COOKER.
Let cool makes about 7 pints
Number Of Servings:
Number Of Servings:
7 pint sige jars or 3 quart size jars
Personal Notes:
Personal Notes:
Note: I like to double or triple this recipe using the quart size jars
Lasts 2 years on the shelf

 

 

 

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