Thursday, July 29, 2010

Stewed Tomatoes

It is TOMATO time!!!!

We have been getting some beautiful tomatoes! I know I have mentioned this before but I am the only one who enjoys eating tomatoes. and there is NO way I can make it through all the tomatoes we are getting.

This week I made 2 pints and 1 quart size jars of Stewed Tomatoes.

They look delicious and I can't wait to add them to stews and soups!!!!

The Ingredients:
Tomatoes - All sorts & sizes, peeled and chopped
1 small green pepper, diced
2 celery ribs, diced
1/2 onion, diced
1 TBSP Raw butter
salt & pepper
Italian Seasoning
Palm Sugar (just a little - maybe 1 TBSP)

The Directions:
Place tomatoes in a medium saucepan; cover tightly. Cook tomatoes over lowest heat for about 15 minutes, stirring occasionally. Add the salt, pepper, sugar, and butter, along with minced onion and green pepper, if using. Simmer over low heat for 10 to 15 minutes, stirring frequently, until juices are slightly reduced.

For Canning - Carefully ladle hot vegetables into hot jars, leaving 1-inch headspace. Remove air bubbles with a Ball® Bubble FREER™, a nonmetallic spatula, or a plastic straw. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 15 minutes, quarts 20 minutes.

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