On Fri 21 Apr 2006 04:23:49p, Thus Spake Zarathustra, or was it Kathryn?

> Anyone have a good recipe and directions for canning sweet stewed
> tomatoes? I have only been canning for 2 years now, so the easier the
> better!

Italian Style Stewed Tomatoes

8 pounds of ripe tomatoes, peeled and quartered
1 cup diced celery
1 diced onion
2 tablespoons sugar sugar
1 tablespoon white vinegar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon celery seeds
dash of cayenne pepper
1 tablespoon dried sweet basil

Place tomatoes in a large kettle or Dutch oven. Add remaining ingredients.
Bring mixture to a boil. Reduce heat and cover. Simmer for about 10
minutes. Be sure to stir periodically to prevent scorching and sticking.

Spoon hot tomatoes into hot pint jars. Leave about 3/4 inch of head-space.
Wipe the jar rims and adjust the lids. Process 10 pounds in a pressure
cooker for about 15 minutes. Allow a natural cool down, then remove jars
from canner to cool on racks. This makes about 6 pints, so double or
triple the recipe for bigger batches.

NOTE: Omit basil and garlic if you do not want "Italian" style tomatoes.

--
Wayne Boatwright @¿@¬
_____________________