"Sindir" > wrote in message
...
> Can these be done in a BWB?
>
> Sindir
>
Probably not safely. Too much onion and celery added.
Last time I made plain canned tomatoes it was 85 min (iirc according to BBB)
in BWB, so pressure canning would be a lot quicker and less heat in the
kitchen.
Deb
--
If *I* ran the world, we'd all face different challenges! ;>
leaving the recipe because I'm getting sporatic posts and maybe someone else
is too, and missed this... <sigh>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 8.19...
> > 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 @¿@¬
> > _____________________
>
>
>
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