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