Canned Stewed Tomatoes
Miz Helen's Kitchen
8 Pints
Ingredients
20 Roma Tomatoes, peeled and chopped
5 medium onions, chopped
2 Green Bell Peppers, chopped
8 cloves garlic, chopped
4 cups tomato sauce
2 1/2 cups water
8 teaspoons salt
2 teaspoons pepper
Directions
Drop washed tomatoes into boiling water for 1 minute, remove and drop into ice cold water and skin the tomatoes, the skin should come right off if your hot water was boiling for 1 minute and the cold water has ice cubes in it
Cut the tomatoes over a very larger bowl to preserve all the wonderful juice
Place the onions, bell peppers and garlic in a food processor and chop to a medium chop
In a very large stainless steal or enamel stew pot add the chopped tomatoes and juice, bell peppers, onions, and garlic, mix well
Add tomato sauce and water mix well
Add salt and pepper, taste and adjust seasons
Slowly bring the mix to a rolling boil stirring so the mixture does not stick to the bottom of the pan
Reduce the heat to low and cover the pot, cook for 1 hour
Pack the stewed tomato mixture into hot sterile jars and seal the jars with clean lids and screw tops
Place the jars in a hot water bath canning pan, cover the jars with hot water
Bring the hot water bath to a rolling boil cover and continue to boil for 20 minutes
Turn off the heat and let the hot water return to room temperature then remove the jars to a storage area where the jars can sit undisturbed for at least 24 hours.
Allow to sit for 2 weeks before opening
Store in a cool dry place
Recipe Tip and Options
I like to use Roma Tomatoes because they hold up and are firmer, although other kinds will be fine, use what you have.
Never cook the tomatoes in an aluminum stew pot, the chemical's will not mix well, the tomatoes will have a real tin taste
For the seasoning, you can add Basil, Oregano, Chili Powder, Cumin or any other powdered or dried spice to make Stewed Tomatoes for Italian, Mexican or any other specialty food.