It's that time of year again! The tomatoes are ripening faster than we can eat them. Russell talked me into canning stewed tomatoes - a fabulous idea! We still had some spanish onions and green peppers from the garden which I decided to to add because we enjoy the crunch and added flavor. My recipe yielded 10 quarts of stewed tomatoes.
1. First, I blanched 10 lbs of tomatoes in boiling water for 30 secs and then placed them in cool water so the skins peeled off easily. One thing that helped was using a colander in the boiling pot and lifting it directly into a sink of cold water.
2. Second, I chopped and quartered 6 green peppers and 4 large spanish onions.
3. Third, I combined the tomatoes, green peppers, onions and ladled them into clean/sterile quart jars - adding 1 tsp of salt to each jar.
4. For the last step I processed them for 10 minutes at 5lbs pressure in my pressure cooker.
What a beautiful line up! Yum! I'm enjoying the aroma of stewed tomatoes and the colourful jars as they cool on our kitchen counter.
1. First, I blanched 10 lbs of tomatoes in boiling water for 30 secs and then placed them in cool water so the skins peeled off easily. One thing that helped was using a colander in the boiling pot and lifting it directly into a sink of cold water.
2. Second, I chopped and quartered 6 green peppers and 4 large spanish onions.
3. Third, I combined the tomatoes, green peppers, onions and ladled them into clean/sterile quart jars - adding 1 tsp of salt to each jar.
4. For the last step I processed them for 10 minutes at 5lbs pressure in my pressure cooker.
What a beautiful line up! Yum! I'm enjoying the aroma of stewed tomatoes and the colourful jars as they cool on our kitchen counter.
