Friday, September 11, 2015

Stewed Tomatoes

This recipe is the same as the Ball Blue Book except that I have proportionally increased the ingredients in order to do a full canner load of 7 quarts.

To Yield 7 quarts you will need:

10 quarts of chopped tomatoes (Approximately 60 large tomatoes)
2 1/2 cups of celery
1 1/4 cups of chopped onion
5/8 cups of chopped green bell pepper
2 1/2 tsp of sugar
5 tsp of salt (optional)

Prepare all your vegetables:  Wash all Vegetables.  Blanch your tomatoes and chop your other veggies.  Chop your tomatoes into large pieces and measure 10 quarts into your stock pot.  Add all the other chopped veggies and other ingredients to the pot.  Bring mixture to a boil.  Reduce your heat and simmer covered for 10 minutes.  Make sure you stir every couple of minutes to prevent sticking.  Fill your hot jars leaving 1 inch head-space.  Remove air bubbles and adjust head-space as needed.  Clean the rims of your jars with a damp paper towel.  I use white vinegar to dampen my towel, it cleans better.  Put on lids and bands and tighten them finger tight.  Place jars in your pressure canner and lock down lid.  Vent your steam for 10 minutes.

Process Time:

Pints:  15 minutes at 10 pounds in a weighted gauge canner
           15 minutes at 11 pounds in a dial gauge canner

Quarts:  20 minutes at 10 pounds in a weighted gauge canner
              20 minutes at 11 pounds in a dial gauge canner

Always let your canner cool naturally until it returns to zero pressure.  Wait 5 minutes after it reaches zero pressure and then remove the lid.  Let jars cool in the canner for another 10 minutes before putting them on the counter to set undisturbed for 12 hours.  Do not tighten the bands, just leave them alone to cool.  After 12 hours you can check your seal.  Label and Store your jars.

Adjust time for your elevation

Reference:  Ball Blue Book 2014 Edition