Stewed Tomatoes (Pressure Canned)
makes approx 7 pints 4 Quarts Chopped Roma Tomatoes (16 cups) 1/2 Cup Chopped Onion 1/2 Cup Chopped Green Pepper 4 tsp celery salt 4 tsp sugar 1/2 tsp salt 1/4 tsp citric acid, per pint - add directly to each jar 7 pint jars Directions: Remove skins off all the tomatoes (they will curl during cooking and resemble little toothpick shards if you don't - trust me on this one!) Combine all ingredients in a large stainless steel pot on stove-top. Bring to a medium boil, cover and cook 10 minutes, stirring occasionally to prevent sticking. Fill hot tomatoes into hot jars, leaving 1⁄2-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe jar rims. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints 15 minutes **adjust psi to your local altitude. Photos by: Diane Baker for Canning and Cooking at Home Recipe by: NCHFP "So Easy to Preserve" RECIPE LINK http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf
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