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Canning Stewed Tomatoes

Canning Stewed Tomatoes


8-9 large ripe tomatoes, cored, quartered and peeled
1 stalk celery, chopped
1 medium onion, chopped
1/4 cup green pepper, chopped
1 teaspoon sugar
1 teaspoon salt

Cooking Instructions

Servings: 4 pints
Headspace: 1/2 inch
Time: 20 minutes / high pressure setting

Combine all ingredients in a large saucepan. Cover and simmer for 10 minutes, stirring frequently. Ladle the mixture into hot, clean jars leaving 1/2 inch of headspace. Cap and seal. Place in canner with just enough water to cover jars.

Process 20 minutes / high pressure setting

Recipe is from Fagor's home canning cookbook

Equipment List

Chopping Knives
Measuring Cups and Spoons
Pressure Cookers
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