My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, August 18, 2011

Canning Stewed Tomatoes

Who doesn't love stewed tomatoes! These are so much better than the grocery canned ones. When the tomatoes are almost gone in the garden and people stop bringing them to you just to get rid of them, this is the perfect answer.

Canned Stewed Tomatoes
about 7 pints or 3 quarts
print recipe

4 quarts chopped, peeled cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk
1 cup chopped onion (about 1 medium)
1/2 cup chopped green pepper (about 1/2 medium)
1 tablespoon sugar
2 teaspoons salt

Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking. Ladle hot vegetables into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 15 minutes, quarts 20 minutes, at 10 pound pressure in a steam-pressure canner.


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