Canning Stewed Tomatoes
- Number of Servings: 14
Ingredients
4 Quarts Tomatoes.1/2 Cup Green Peppers.1/2 Cup Onions.1/8 Cup Fresh Basil.1/4 Cup Sugar2 Teaspoons Salt
- Wash all vegetables well.
- Chop peppers, onions and basil.
- Peel, core, then chop and quarter tomatoes - they are easier to peel if you dip them in boiling water for 30 seconds, then in ice water for 30 seconds
- Combine all in kettle and boil for 10 minutes.
- Pack in hot jars, leaving 1/2 inch headspace
- Process in a Pressure Canner at 10 pounds of pressure for 15 minutes for pints, 20 minutes for quarts.
if you are not familiar with canning, please read up on it before trying it. If you don't follow the instructions of the canner exactly, serious injury can result.
Serving Size: Makes 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user MSUALEXIS.
- Chop peppers, onions and basil.
- Peel, core, then chop and quarter tomatoes - they are easier to peel if you dip them in boiling water for 30 seconds, then in ice water for 30 seconds
- Combine all in kettle and boil for 10 minutes.
- Pack in hot jars, leaving 1/2 inch headspace
- Process in a Pressure Canner at 10 pounds of pressure for 15 minutes for pints, 20 minutes for quarts.
if you are not familiar with canning, please read up on it before trying it. If you don't follow the instructions of the canner exactly, serious injury can result.
Serving Size: Makes 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user MSUALEXIS.
Nutritional Info Amount Per Serving
- Calories: 60.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 351.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.4 g
- Protein: 1.9 g
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