Canning Stewed Tomatoes
Stewed Tomatoes
Makes about 6 pints.
- 4 quarts washed, cored and chopped tomatoes
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 4 teaspoons celery salt
- 4 teaspoons sugar
- 1/2 teaspoon salt
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 10 minutes, stirring occasionally. Pack hot jars with hot prepared tomato mixture leaving ½-inch head space. Wipe rim and screw threads and adjust lids and screw bands on loosely.
Boiling Water Bath Canner
Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.
Leave the tomato filled jars in the water bath for 20 minutes. Once 20 minutes is up remove the jars and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.
After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon.
When completely cool, the screw bands should be tightened. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.
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