Stewed Tomatoes - Fagor Cookbook Cookbook

STEWED TOMATOES

Servings: 4 pints
Headspace: 1/2 inch
Time: 20 minutes / high pressure setting
Ingredients
8-9 large ripe tomatoes, cored, quartered and peeled
1 stalk of celery, chopped
1 medium onion, chopped
1/4 cup chopped green pepper
1 teaspoon sugar
1 teaspoon of salt
Directions
Combine all ingredients in a large saucepan. Cover and simmer for 10 minutes, stirring
frequently. Ladle the mixture into hot, clean jars leaving 1/2 inch of headspace. Cap and seal.
Place in canner with 2 to 3 inches of hot water.
Process 20 minutes / high pressure setting.
Pressure Canning Recipes: VEGETABLES
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