'Tis the season for canning up what the garden has brought forth. I've spent the last few days on corn, with still more to go, but decided to take a break and throw in a batch of stewed tomatoes. MmMmMm...my house is smelling yummy! I thought I would use the recipe from Ball Blue Book, but it just didn't seem to have enough flavor. What is a girl to do but turn to Google. After looking at different recipes, I kind of concocted one for myself.
4 qt. chopped tomato (I did not take the skin off)
1 C. chopped celery
1 C. chopped onion
1 C. chopped green pepper
2 T. sugar
2 tsp. salt
4 T. minced garlic
1 T. Italian seasoning
Combine all ingredients in a large saucepot. Cover and bring to a boil, stirring prevent sticking. Boil for 10 minutes. Ladle into hot pint jars, leaving 1 inch headspace. Process 15 minutes at 10 pounds pressure.
This gave me 6 pints with a bit left over, which will be going over some noodles later. I think next time I will add 1 can of tomato paste to help thicken it up.
**Make sure to follow all safety measures and instructions when canning any type of food**