Stewed Tomatoes Recipe
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.
- 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)
- .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. 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. Use tongs to remove jars from hot water;
- 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. Now stuff in the tomatoes, leaving 1 inch head room. If liquid is not to that point, add water.
- 6.Put on lids and bands and tighten firmly.
- 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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|Amount Per Serving||%DV|
|Serving Size 126g|
|Recipe makes 7 servings|
|Calories from Fat 2||5%|
|Total Fat 0.21g||0%|
|Saturated Fat 0.05g||0%|
|Trans Fat 0.0g|
|Total Carbs 9.45g||3%|
|Dietary Fiber 2.4g||8%|