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Stewed Tomatoes and Vegetables

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 7 half-litre (pint) jars or 3 x litre (US quart) jars

Ingredients

  • 4 kg tomatoes (Measured after after peeling and quartering. 16 cups / 8 3/4 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. 1/4 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

  1. Wash tomatoes. Peel them.
  2. Core the tomatoes (no need to seed) and quarter them.
  3. Put tomatoes into a pot 6 litres (quarts) or larger.
  4. Add everything from the celery down to and including the salt (OR salt sub.)
  5. Cover the pot, and bring to a boil, stirring occasionally to prevent sticking to the bottom of the pot.
  6. Lower to a strong simmer, and let simmer covered for another 10 minutes or until vegetables have softened.
  7. Ladle into jars, distributing solids and liquid equally.
  8. Leave 3 cm (1 inch) headspace.
  9. Acidify the jars (see below.) This is a mandatory safety step.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. 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.)
  14. Processing time: half-litre (US pint) jars for 15 minutes OR 1 litre (US quart) jars for 20 minutes.