These are the best stewed tomatoes I've ever tasted. (sorry grandma) If you don't have enough tomatoes from your garden to can, the recipe can easily be scaled down for dinner tonight!
4 quarts chopped, peeled and cored tomatoes
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon sugar
2 teaspoons of salt
Combine all ingredients in a large pot and cook 10 minutes. Stir to prevent sticking.
Ladle hot tomatoes into hot jars.
Process pints 15 minutes/quarts 20 minutes at 10 pounds pressure in a pressure canner.
Yields approximately 7 pints/3 quarts.
The recipe with canning instructions can be found on Cooks.com.
Stewed tomatoes can be used in so many different ways, they are a great staple to have on the shelf any time of year, but will taste wonderful this winter!
Interesting, I usually refer to "stewed tomatoes" when they're whole and nothing else added, but I do the same mix as you described with added carrots and call it cooking base :)
ReplyDeleteThe whole tomatoes is how my grandmother did them, but there was onion and celery in them. I don't think she put green pepper in them though. Then when they were opened and heated from jar, bread was added....YUCK! It was slimy. Sometimes she also added okra....another YUCK! Another slimy!!
DeleteI been meaning to try canning my tomatoes in the garden but always doesn't have time. I've never tried it before but its quite compelling. Maybe next time.
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mhegan kate Depending upon how you want to can them, they can be time consuming. The stewed tomatoes were the most time consuming because they have to be pealed and chopped. Sauces are the easiest and quickest!
DeleteYears ago stewed tomatoes were one of the first things I learned to can and I so love them to this day. Store bought just can't compete!
ReplyDeleteElizabeth I won't eat store bought. You are right, they do not compete!
DeleteCan you can the tomatoes in a hot water bath? I do not have a pressure canner.
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