Another Stewed Tomato Recipe from Oregon

If you're scared of pressure cookers like I am, you can cold pack your tomatoes.

1. You put tomatoes into boiling water (no more than 2 minutes) which loosens the skin, then into ice water.
2. You peel tomatoes, take out the core, quarter them and fill up a quart jar to the bottom of the lid-rim.
3. Add 1 teaspoon salt.
Do not add liquids; tomatoes have their own juice.
4. Clean rim of jar, add lid and tighten ring
5. Put jars into boiling water (7 or 8 quart stew pot); do NOT set jars unto bottom of pot. Use a cooling rack or other shield to prevent jars from breaking). Boil for 10 minutes.
6. Remove jars and let cool. While they are cooling, you will hear pops which indicates they are sealed. You may also push on the lid. If it pops up and down the jar is NOT sealed. If the lid is solid, it is sealed.

Please note: You may also only go through step 1 and 2 and instead of canning the tomatoes put them into freezer bags and freeze them.

I like to can or freeze my tomatoes without other vegetables so that I have the opportunity to add them to any recipe I may choose.

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