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Stewed Tomatoes
Ingredients
-
8
pounds ripe firm tomatoes
-
1
cup chopped celery
-
1/2
cup chopped onion
-
1/2
cup chopped green sweet pepper
-
2
teaspoons sugar
-
2
teaspoons salt
Directions
1. Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups.
2. Place in an 8- to 10-quart Dutch oven or kettle. Add celery, onion, green pepper, sugar, and salt to the kettle. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes, stirring frequently to prevent sticking.
3. Ladle hot stewed tomatoes into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process in a pressure canner at 10 pounds pressure for 20 minutes for quarts or 15 minutes for pints. Allow pressure to come down naturally. Remove jars from canner; cool on racks.
From the Test Kitchen
- Variation Freezer Directions:First, cool the stewed tomatoes by setting the kettle into a sink of ice water. Ladle tomatoes into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze for up to 10 months.
Nutrition Facts
(Stewed Tomatoes)
- Servings Per Recipe 24,
- Calories 37,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 93,
- Vitamin C (mg) 30,
- Sodium (mg) 198,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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It was so easy and it came out great! I am making more this year than I did last year. We ran out half way through the year.
7/22/2011 12:57:51 PM Report Abuse