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Canning Recipes - Stewed Tomatoes
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Serves/Makes:3 quarts

  • Ingredients:
  • 8 lbs (3.6 kg). ripe tomatoes
  • 1/2 cup (125 ml) chopped celery
  • 1 diced onion
  • 2 tsp (10 ml) sugar
  • 2-1/4 tsp (10 ml) salt
  • dash of pepper
  • dash of garlic
  • dash of cayenne pepper
  • 1 tbsp (15 ml) dried sweet basil
  • Remove peels on tomatoes. This is not done in the ordinary way of peeling, say apples.
  • The easiest way to do this is to put them a few at a time in boiling water for about one half minute.
  • Then rinse them in cold water.
  • Now remove the skin with a knife. The skin should almost fall off, but leave the tomato flesh whole.
  • Place peeled tomatoes in a large kettle or Dutch oven.
  • Add remaining ingredients.
  • Bring mixture to a boil.
  • Reduce heat and cover.
  • Simmer for about 10 minutes.
  • Be sure to stir periodically to prevent scorching and sticking.
  • Spoon hot tomatoes into hot, quart or pint jars. Leave about 1 inch of head-space.
  • Wipe the jar rims and adjust the lids.
  • Process 10 pounds in a pressure cooker for about 20
  • minutes.
  • Allow a natural cool down, then remove jars from canner to cool on racks.
  • Make sure jars and sealed and lids do not pop when you press on the center.
  • If lids make popping sound they are not sealed and should be refrigerated and used first.
This makes about 3 quarts so double or triple the recipe for bigger batches.

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