The tomatoes are FINALLY ripening. We have gotten a few here and there but not enough to can, until now. I hope the frost holds off long enough to get a few more batches!
I used my pressure canner to process these tomatoes.
Stewed Tomatoes and Vegetables
16 cups tomatoes (quartered, cored, peeled)
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 Tbsp. sugar
2 tsp. salt
Combine tomatoes, celery, onion, green pepper, sugar and salt. Bring to a boil over medium heat. Cover and cook for about 10 minutes, stirring occasionally.
Place in jars and process 15 minutes for pints 20 minutes for quarts (10 pounds pressure for weighted gauge canners) (following canning procedures)
**In my ball canning book it states to add lemon juice to each jar. I know that is common practice for water bath. My pressure canner "cookbook" does not state it as a necessary step. After reading several canning publications they recommend it for water bath OR pressure canner, 1 T. per pint and 2 T per quart. Add to each jar before adding tomatoes.
For help on canning tomatoes/tomato products:
Using a pressure canner can be intimidating, I was scared to use one at first. I LOVE it now. Here is some information on Pressure Canning.
I wanted to say that I took the peels from the tomatoes and dehydrated them. I had never thought to do this until I read a post on Sky Minded and Ever Growing. Check it out!