Canning Stewed Tomatoes

If I was making this, I'd let out the peppers, onions & celery!

Ingredients

You will need about 24 large tomatoes. (Enough to make 4 quarts tomatoes)
1 cup chopped onions
1 cup chopped celery or green peppers
1 T Sugar
canning salt

Start by preparing jars, and getting water in your canner heating.

Procedure

Skin your tomatoes - wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.

This is easiest done with a blancher. If you don't have one you can just use a slotted spoon and a pot of boiling water. Boil 3 or 4 at a time.

When you remove the tomatoes, drop immediately into sink or bowl of cold water to stop the cooking.

Slip off skins and quarter tomatoes. The skins should just slide off in your hands. Occasionally I'll use a knife on some stubborn spots.

Chop tomatoes in quarters and place in a large pan.

Add chopped onion and chopped bell pepper (or celery).

Add salt and sugar.

Simmer 10 minutes. Stir frequently to avoid burning.

Pour hot into hot jars leaving 1/2 inch headspace


*Also if you have hot jars, once you pour your hot tomotoes into the jars, just place the lids on and tighten the rings really good. They should seal on their own. I have not pressure cooked or water bathed anything I canned this year.

Another thing I do is simmer the lids in a pan of water before putting on the jars. This softens the seal rubber. I've never had a jar not seal.

bluewolf wrote:

Another thing I do is simmer the lids in a pan of water before putting on the jars. This softens the seal rubber. I've never had a jar not seal.

That is what my granmother does. I guess I should probably do this, but I heard if you boil them you can ruin the seal? Not sure if that is true.

I am doing this tonight!!!!!

are you guys tell me that I dont need a pressure cooker?