In article <bQd2g.19629$IZ2.3545@dukeread07>,
"Kathryn" > wrote:

> 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!
>
> Thanks!
> Kathryn


Kathryn, the two docs below are from the U of MN Extension Divn site.
The recipe for the Minnesota Mixture (stewed tomatoes) was developed
here at the U. These two recipes are still readily accessible with some
modest searching skills and I wonder about them because they do NOT
include the addition of lemon juice or other acid, which is SOP nowadays
when processing tomatoes in a boiling water bath. Read all the
information carefully.

When I did my first search, one of the links that came up included a
couple phone numbers for two county offices: the Marshall Extension
Office at 800-745-5232 or the Kittson County Extension Office at
800-770-7029. These phone numbers were provided for registration for a
workshop held in 2003 -- before our Extension education system was
decimated. I do not know if they are still valid - but worth a try,
certainly.

I have concern about the recipe because it was developed before the
instructions to acidify tomatoes for BWB processing and I'm surprised
that it hasn't been updated to include it. And it's still on the
website as it always has been.

Try the phone numbers and see what they have to say.
I'll mail a couple folks at the U with whom I'm acquainted and ask, too.

http://www.extension.umn.edu/foodsaf.../tomatomixture
..pdf
http://www.extension.umn.edu/distrib...on/DJ1097.html

For what it's worth.
--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."