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Canning came about during the Napoleonic Wars, when the demand for a cheap and effective way to preserve food in large amounts in order to feed the troops. In 1809, Nicolas Appert, a French confectioner and brewer, discovered that items cooked inside a jar did not spoil unless the seal was broken. Thus he developed a method of sealing foods in a glass jar. Canning was introduced in US bout 1812. Robert Ayers opened the first canning factory in NYC.
Caning is still done in many countries as a way to preserve foods.

Prep time:
Cook time:
Servings: 7 qts.
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Ingredients

Cost per serving $0.48 view details
  • Prepare , place in separate containers: set aside.
  • 2 C. thin sliced celery
  • 2 C. thin sliced onions
  • 1 C. thin sliced green pepper
  • 2 C. thin sliced carrots
  • 24 blanched and peeled tomatoes (cut in half)
  • 1 T. sugar in each jar
  • 1 tsp. salt in each jar
  • 1/2 tsp. citric acid. ( or 1 T. vinegar)

Directions

  1. .1. Using a 21 quart canner, fill 2/3rd full. Place jars in the pot. Bring to boils to sterilize and keep jars hot.
  2. 2. At the same time, use another pot, fill with water and bring to boil. This will be used to fill jars if liquid is needed.
  3. 3. Use tongs to remove jars from hot water;
  4. 4. In each jar put in the sugar, salt, citric acid, 2 T. onions, 1 T. celery, 1 T. green pepper and 1 T. carrots.
  5. 5. Now stuff in the tomatoes, leaving 1 inch head room. If liquid is not to that point, add water.
  6. 6.Put on lids and bands and tighten firmly.
  7. 7. Canning rack will hold 7 quarts. Lower rack in canner. Bring water to rolling boil and boil for 30 minutes.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 126g
Recipe makes 7 servings
Calories 41  
Calories from Fat 2 5%
Total Fat 0.21g 0%
Saturated Fat 0.05g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 378mg 16%
Potassium 281mg 8%
Total Carbs 9.45g 3%
Dietary Fiber 2.4g 8%
Sugars 4.99g 3%
Protein 1.15g 2%

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Reviews

  • Robyn Savoie
    August 21, 2013
    Interesting, I prefer to can my own tomatoes too. Those Winter tomatoes in the supermarket are horrible. I like the idea of adding the carrots, otherwise in my recipe we don't add the sugar or the citric acid. I also can them "cold pack". I made two variations to mine. One is Italian for homemade spaghetti sauce and the other Mexican for my tacos. I'll have to add my recipes soon. :)

    Comments

    • jimLE
      May 7, 2016
      that looks like a great idea..i have a garden this year,in which i have tomatoes planted.and 7 quarts would be idea for us.on account we don't use stewed tomatoes that often..
      • Salad Foodie
        October 31, 2014
        J. Gino, I don't mean in any way to "rain on your parade" but the National Center for Home Food Preservation recommends Stewed Tomatoes or other tomato and vegetable combinations be canned using a pressure canner rather than a boiling water bath, unless they are professionally tested recipes with a determined ph value for food safety. Following is a link to its pdf file on canning tomato products, and within the file a stewed tomato recipe it recommends:

        http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf
        • J. Gino Genovesi
          June 13, 2014
          Robyn. Hope you enjoy this. Let me know. j. Gino Genovesi

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