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Home / Tomatoes / Stewed Tomatoes and Vegetables

Stewed Tomatoes and Vegetables

Filed Under: Seasonal Summer, Tomatoes Tagged With: Creole, Tomatoes

stewed-tomatoes-and-veg-pn

This is a delicious mixture of stewed tomatoes flavoured with fragrant celery, green pepper and onion.

You could use it as a time-saving base for casseroles, soups, rice dishes, pasta sauces, as well as for many Creole recipes.

This mixture is pressure canned. See also: Minnesota Mix for water-bath and steam canners

This recipe is from the Ball / Bernardin Complete Book.

Contents hide
  • 1 The recipe
  • 2 Stewed Tomatoes and Vegetables
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
    • 2.4 Acidify the jars
  • 3 Recipe notes
  • 4 Reference information
  • 5 Recipe source
  • 6 Nutrition
    • 6.1 Regular version with sugar and salt
    • 6.2 Sugar and salt-free version

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: 7 x half-litre (pint) jars or 3 x litre (US quart) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time: Half-litres (pints) 15 minutes; litres (quarts) 20 minutes.

Print

Stewed Tomatoes and Vegetables

A delicious tomato and vegetable mixed from Ball and Bernardin.
Course Side Dish
Cuisine American
Keyword Tomatoes
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 30 minutes minutes
Servings 7 half-litre (pint) jars or 3 x litre (US quart) jars
Calories 59kcal
Metric - US Customary

Ingredients

  • 4 kg tomatoes (Measured after after peeling and quartering. 16 cups / 8 ¾ lbs)
  • 125 celery (finely chopped. 1 cup / 4 oz / 1 large stalk)
  • 75 g onion (coarsely diced. Measured after prep. ½ cup / 3 oz / 1 medium-sized onion)
  • 50 g green pepper (coarsely diced. Measured after prep. ¼ cup / 1.5 oz / half a medium-sized green pepper)
  • 1 tablespoon sugar (OR few drops liquid stevia)
  • 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
  • lemon juice (bottled OR citric acid)
Metric - US Customary

Instructions

  • Wash tomatoes. Peel them.
  • Core the tomatoes (no need to seed) and quarter them.
  • Put tomatoes into a pot 6 litres (quarts) or larger.
  • Add everything from the celery down to and including the salt (OR salt sub.)
  • Cover the pot, and bring to a boil, stirring occasionally to prevent sticking to the bottom of the pot.
  • Lower to a strong simmer, and let simmer covered for another 10 minutes or until vegetables have softened.
  • Ladle into jars, distributing solids and liquid equally.
  • Leave 3 cm (1 inch) headspace.
  • Acidify the jars (see below.) This is a mandatory safety step.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half-litre (US pint) jars for 15 minutes OR 1 litre (US quart) jars for 20 minutes.

Nutrition

Serving: 250ml | Calories: 59kcal | Carbohydrates: 12.9g | Protein: 2.7g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 355mg | Potassium: 715mg | Fiber: 3.7g | Sugar: 8.8g

Acidify the jars

Acidify the jars by adding to them either lemon juice or citric acid.

  • Half-litre (1 US pint) jar: one tablespoon bottled lemon juice or ¼ teaspoon citric acid; OR
  • 1 litre (1 US quart) jar: two tablespoons of bottled lemon juice or ½ teaspoon of citric acid.

Recipe notes

  • You will want to start with about 4.25 kg / 9 ½ lbs of unprepped tomato.
  • The acidification is important, do not skip. The short pressure canning time combined with the acidification shows that the pressure canning is just being used as a way to speed up the processing. By itself without the acidification, the processing time might not be sufficient.
  • The quantity of added veg may seem skimpy, but it actually works out to be a generous amount. Do not increase the amount of onion, celery or pepper, as increasing them will affect the pH balance and thus the safety of the product.
  • Don’t forget to wash all veg before cutting into them.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

Storage life of home canned goods

Recipe source

Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 378.

Modifications: none.

Nutrition

Regular version with sugar and salt

Per 250 ml (1 cup / 8 oz):

  • 59 calories, 355 mg sodium

stewed-tomato-veg-nutrition

Sugar and salt-free version

Per 250 ml (1 cup / 8 oz):

  • 56 calories, 21 mg sodium

stewed-tomato-veg-nutrition-salt-free

* Nutrition info provided by https://caloriecount.about.com

stewed-tomatoes-and-veg-pn2

Tagged With: Creole, Tomatoes

Filed Under: Seasonal Summer, Tomatoes Tagged With: Creole, Tomatoes

Reader Interactions

Comments

  1. Debbie

    September 05, 2022 at 6:14 pm

    How long to hot water bath these tomatoes?

    Reply
    • Healthy Canning

      September 05, 2022 at 6:33 pm

      Hi Deb, the directions do mention several times that this recipe is for pressure canning. If you don’t have a pressure canner, you could freeze the mixture. Or, consider this recipe instead which is for water-bath canning: https://www.healthycanning.com/minnesota-mix

      Reply
  2. Dawn

    August 07, 2022 at 4:16 pm

    Is it possible to sub Zucchini in for the celery? Also can I leave out sugar or use splenda instead?

    /

    Reply
    • Healthy Canning

      August 30, 2022 at 2:30 pm

      It is fine to omit the sweetener or use an alternative one. If you want to use zucchini, use this recipe instead which has been tested for it (zucchini squishes up during canning and presents special challenges because of that): https://nchfp.uga.edu/how/can_03/tomato_okra_zucchini.html

      Reply
  3. Linda

    September 14, 2018 at 3:33 pm

    Can tomatoes be canned using a cold bath without adding salt and sugar?

    Reply
    • Healthy Canning

      September 11, 2019 at 6:00 pm

      Tomato products require processing in either a hot water bath canner, a steam canner, or a pressure canner (there are only a very few recipes developing for pressure canning tomato products.)

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
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“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

— Ball Blue Book, Edition E. 1920s.
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