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Re: Better Homes & Gardens Stewed Tomatoes - Verbatim

      I haven't tried this recipe so here it is ... word for word!

      8 pounds ripe tomatoes
      1 cup chopped celery
      1/2 cup each choppen onion and chopped green pepper
      2 tsp. sugar
      2 tsp. salt

      For safety reasons, this recipe requires the use of a pressure canner for processing rather than a boiling water canner.

      1. Wash tomatoes. Remove peels, stem ends and cores. Chop. Need 17 cups total.

      2. Place in an 8 to 10 quart dutch oven or kettle. Add celery, onion, green papper, sugar and salt. Bring to boiling, reduce heat. Cover and simmer for 10 minutes, stirring frequently to prevent sticking.

      3. Ladle hot stewed tomatoes into hot, clean quart or pint canning jars, leaving 1 inch of headspace. Wipe jar rims, adjust lids. Process at 10 pounds pressent for 20 minutes for quarts or 15 minutes for pints. Allow pressure to come down naturally. Remove jars from canner; cool on racks. Makes 3 quarts or 7 pints. For Italian style stewed tomatoes, add 1 tbsp. dried basil, crushed, 2 tsp dried oregano, crushed and 4 cloves of garlic minced.

      Have fun. Let me know how these taste!!

      Elaine