Sunday, September 15, 2013

Stewed Tomatoes and Vegetables

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!

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  1. Sounds very good! I know you will be enjoying these!

  2. Neat idea to dehydrate the peels. Mine goes to the goats.

  3. I bet they taste great! I wish we had gotten enough tomatoes to can.

  4. They look awesome. AND I have never thought of dehydrating the peels. I need to check that out.

  5. Lucky girl! Our tomatoes are still green as grass.

    1. Ours took an extra long time this year. We still have a lot of green ones too.

  6. Oh I do wish I had your ambition I find I just want to go explore the bush and never get anything accomplished but I do have a lot of plans:) Great job love the recipe. One thing I do no have is a pressure canner only a water bath one. B

  7. My salsa is done Sandra! 12 1/2 quarts total. Took me 6 hours. The peels went to the chickens.

    Thanks so much for stopping by today!

    1. Wow, that is a lot of salsa! It is a lot of work, but always rewarding to see all of those jars put up for winter!


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