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

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 @¿@¬
_____________________

Can these be done in a BWB?

Sindir

"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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"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 @¿@¬
> > _____________________
>
>
>
> Posted Via Usenet.com Premium Usenet Newsgroup Services
> ----------------------------------------------------------
> ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
> ----------------------------------------------------------
> http://www.usenet.com

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."

On Sat 22 Apr 2006 10:53:54p, Thus Spake Zarathustra, or was it Sindir?

>
> Can these be done in a BWB?

I'm not sure I would trust the safety of BWB with this recipe.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" wrote in message

Thus Spake Zarathustra, or was it Kathryn?
>
'twas I, 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 @¿@¬
>

Thanks Wayne!

-Kathryn

On Sun 23 Apr 2006 02:31:15p, Thus Spake Zarathustra, or was it Kathryn?

>
> "Wayne Boatwright" wrote in message
>
> Thus Spake Zarathustra, or was it Kathryn?
>>
> 'twas I, Kathryn.

> Thanks Wayne!
>
> -Kathryn

You're very welcome!

--
Wayne Boatwright @¿@¬
_____________________

In article >,
Melba's Jammin' > wrote:

> 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.

I received this response from the folks at the U of MN in response to my
question:

I wrote:
"Is the U of MN's "Minnesota Tomato Mixture" still safe for boiling
water bath processing? I note the absence of extra acid, which is now a
standard in canning *plain* tomato products for boiling water bath
processing."

And received this reply:
"Yes, we encourage home food preservers to add extra acid (e.g. lemon
juice or vinegar) to all tomatoes and tomato products to ensure the
product is in the "acid" range to be safe for water bath processing. To
be on the safe side, add 1 tablespoon bottled lemon juice to a pint of
tomatoes/tomato products or 2 tablespoons vinegar to a pint OR add 2
tablespoons lemon juice to a quart or 4 tablespoons vinegar to a quart.
The MN Tomato Mixture was developed a number of years ago to contain
enough acid to be safe for water bath canning. In light of today's
tomato varieties and growing conditions, it's good to play on the safe
side!

Some folks don't like the flavor of the added lemon juice or vinegar and
we suggest adding a little sugar to offset the flavor."

Research on tomatoes and tomato mixtures has not occurred at the
University of Minnesota recently. We are hoping to "raise the bar" on
this issue in the future as we hear many people are canning tomatoes and
tomato mixtures! As you talk with other preservers, do you think there
is an interest in updating the MN Tomato Mixture or learning more about
acidity of today's tomatoes and tomato products??


I replied to the question in the last paragraph with a resounding 'yes'.
Me? I live with citric acid. :-)
--
-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."

Melba's Jammin' wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > 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.
> > http://www.extension.umn.edu/foodsaf.../tomatomixture
> > .pdf
> > http://www.extension.umn.edu/distrib...on/DJ1097.html
>
> I received this response from the folks at the U of MN in response to my
> question:
>
> I wrote:
> "Is the U of MN's "Minnesota Tomato Mixture" still safe for boiling
> water bath processing? I note the absence of extra acid, which is now a
> standard in canning *plain* tomato products for boiling water bath
> processing."
>
> And received this reply:
> "Yes, we encourage home food preservers to add extra acid (e.g. lemon
> juice or vinegar) to all tomatoes and tomato products to ensure the
> product is in the "acid" range to be safe for water bath processing. To
> be on the safe side, add 1 tablespoon bottled lemon juice to a pint of
> tomatoes/tomato products or 2 tablespoons vinegar to a pint OR add 2
> tablespoons lemon juice to a quart or 4 tablespoons vinegar to a quart.
> The MN Tomato Mixture was developed a number of years ago to contain
> enough acid to be safe for water bath canning. In light of today's
> tomato varieties and growing conditions, it's good to play on the safe
> side!
> Some folks don't like the flavor of the added lemon juice or vinegar and
> we suggest adding a little sugar to offset the flavor."
> Research on tomatoes and tomato mixtures has not occurred at the
> University of Minnesota recently. We are hoping to "raise the bar" on
> this issue in the future as we hear many people are canning tomatoes and
> tomato mixtures! As you talk with other preservers, do you think there
> is an interest in updating the MN Tomato Mixture or learning more about
> acidity of today's tomatoes and tomato products??
> I replied to the question in the last paragraph with a resounding 'yes'.
> Me? I live with citric acid. :-)
> -Barb

Thanks for the update Superior Mother! Salsa products are one of the most rapidly
growing industries in the US. Chile producers down here have increased their crops
something like 700% to keep up with the demand. And those salsa recipes containing
lots of other veggies are troublesome if one doesn't do the testing. I actually did
not like the recipes in the BBB.
Edrena

"Melba's Jammin'" wrote:
>> "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.
>
> I received this response from the folks at the U of MN in response to my
> question:
>
> I wrote:
> "Is the U of MN's "Minnesota Tomato Mixture" still safe for boiling
> water bath processing? I note the absence of extra acid, which is now a
> standard in canning *plain* tomato products for boiling water bath
> processing."
>
> And received this reply:
> "Yes, we encourage home food preservers to add extra acid (e.g. lemon
> juice or vinegar) to all tomatoes and tomato products to ensure the
> product is in the "acid" range to be safe for water bath processing. To
> be on the safe side, add 1 tablespoon bottled lemon juice to a pint of
> tomatoes/tomato products or 2 tablespoons vinegar to a pint OR add 2
> tablespoons lemon juice to a quart or 4 tablespoons vinegar to a quart.
> The MN Tomato Mixture was developed a number of years ago to contain
> enough acid to be safe for water bath canning. In light of today's
> tomato varieties and growing conditions, it's good to play on the safe
> side!
>
> Some folks don't like the flavor of the added lemon juice or vinegar and
> we suggest adding a little sugar to offset the flavor."
>
> Research on tomatoes and tomato mixtures has not occurred at the
> University of Minnesota recently. We are hoping to "raise the bar" on
> this issue in the future as we hear many people are canning tomatoes and
> tomato mixtures! As you talk with other preservers, do you think there
> is an interest in updating the MN Tomato Mixture or learning more about
> acidity of today's tomatoes and tomato products??
>
>
> I replied to the question in the last paragraph with a resounding 'yes'.
> Me? I live with citric acid. :-)
> --
> -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."

Thanks for the follow-up, Barb!
I really appreciate the info and input!

-Kathryn