Stewed Tomatoes Recipe from Oregon

I've always been scared to can stewed tomatoes, because I once read how tomatoes, if not done right, can become botulized. But I've always wanted to try (especially if I could use tomatoes from my own garden). I found this recipe and it's so detailed I feel I could trust it. It's from a cute couple in Oregon - Paul and Bernice Noll. If you go to their website, you can see photos for each step and of the tools needed (I'll list the website at the end). There are 12 steps, but the first half are just about cleaning and prepping the tomatoes, so don't let it scare you. It seems rather easy or at least a fun experiment for those of us that like to cook!

Stewed Tomatoes Recipe

Ingredients:
4 Quarts Tomatoes
1/2 Cup Green Peppers
1/2 Cup Onions
1/8 Cup Fresh Basil
1/4 Cup Sugar
2 Teaspoons Salt

Tools Needed:
Wire Basket
Hot Jar Lifter
Jar Funnel
Pressure Cooker

Overview:
-- Chop peppers, onions and basil.
-- Dip tomatoes 30 seconds in boiling water.
-- Peel, core, then chop and quarter tomatoes.
-- Combine all in kettle and boil for 10 minutes.
-- Pack in hot jars.
-- Process in a Pressure Canner 15 minutes for pints, 20 minutes for quarts.

Step 1, Chop Vegetables
In our stewed tomato recipe we use onions, green pepper and fresh basil. The onions and green pepper we chop into small, perhaps 1/4 cubes. The basil we like to mince to get it really fine. We chop up the veggies so they are ready for use when the tomatoes get finished being peeled and cored.

Step 2, Check Jars
Check the jars to make sure that none have nicks on the rims, cracks or sharp edges. We have used mayonnaise jars in the past but they have had too many failures. They have thinner rims and are not as strong to handle the heat. The failure rate did not warrant using them. Often you can buy Ball or Kerr canning jars at Goodwill or from ads in the newspaper at good prices. Both Kerr and Ball have sold their home canning business to Allrista.

Step 3, Wash, Rinse Jars and Rings
Wash and rinse jars and rings. We use the dishwasher for this step and leave them in the machine until needed. For stewed tomatoes we prefer to use pints and narrow-mouth jars. Remember quarts need more cooking time than pints.

Step 4, Wash Tomatoes
The place we get our tomatoes does a good job of getting their fruits and vegetables fairly clean. So we don't have to do a great deal of cleaning. Sometimes we get the tomatoes at a U-pick place (much cheaper) and that requires much more cleaning when you get them home. Remember they will be dipped in boiling water and peeled so just get the dirt off of the tomatoes.

Step 5, Dip Tomatoes in Hot Water
To make the job of slipping off the skins easy, dip the tomatoes in boiling water for about 30-50 seconds. This will make the job of slipping the skins very easy to do. Try a batch first to see how much you will need. Then adjust the timing accordingly. You will need a wire basket such as the one shown here to get them in quickly and out quickly and to avoid burning your fingers.

Step 6, Peel, Core and Cut Tomatoes
As soon as you remove the tomatoes from the boiling hot water put them into cold water. This helps to separate the skins and also to make it easier to work on the otherwise hot tomatoes. Use a small paring knife to peel off the skins and cut out the hard core. Cut them up into small pieces, perhaps 8 pieces to a tomato. As I cut them I put them into a large pan for cooking.

Step 7, Boil Everything 10 Minutes
After we have completed a batch, put all vegetables into a pot with some salt and sugar. Add salt and sugar to your taste. You can use neither if you wish. Bring it to a boil on medium heat, stirring constantly to prevent sticking. Boil for 10 minutes.

Step 8, Fill Jars
As soon as the pot has boiled for 10 minutes we pour them into jars leaving a 1/2 inch head space. I suggest using hot jars to prevent the glass from cracking. We put the jars top side down in a shallow pan with about an inch of water in it and bring the water to a boil. Using the jar funnel helps to get the tomatoes into the jar with a minimum of spilling.

Step 9, Wipe Rim
After filling the jar to a half inch of the top, wipe the rim with a clean damp cloth. This prevents failure of sealing by having a clean surface for the ring to sir on. Put a lid on and a ring and tighten the ring tight, but not too tight.

Step 10, Pressure Cook Jars
Just as soon as you have completed a batch, get them into the pressure cooker. Be sure to use the rack on the bottom with the proper amount of water, about 2 inches of water. Apply heat and when steam comes out of the top in a steady stream put the pressure top on. Bring the pressure up to 10 pounds and keep it there for the proper time. Tomatoes with green peppers require more time than tomatoes alone. Quarts will require more time than pints and be sure to allow for altitude. If you are at altitudes 1,000 feet or more you have to allow for more pressure. Make sure the pressure remains at least 10 pounds pressure.

Step 11, Remove Jars
After you have pressured the jars for the correct time, wait until the button on the top of the canner has fallen down. After that, remove the top pressure holder. Wait until any pressure has dissipated and remove the cover. Remove each jar and set them on a newspaper to cool. We wait until the next day and then check to ascertain that all have sealed successfully. Following these instructions carefully we seldom have any failures to seal. When we do most of the time we discover a chip in the rim of the jar.

Step 12, Wash, Store Jars
On the next day we remove the rings and wash the jars in warm soapy water. The jars should be stored with the rings off. If you leave the rings on they tend to rust and it can be very difficult to get the rings off. We put rings on after we open the jars for use.

http://www.paulnoll.com/Oregon/Canning/canning-stewed-tomato-choices.html

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