pounds ripe firm tomatoes
cup chopped celery
cup chopped onion
cup chopped green sweet pepper
- Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups.
- 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.
- 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
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)
- Per serving:
- 37 kcal cal.,
- 198 mg sodium,
- 8 g carb.,
- 2 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet