Prepare jars and closures according to instructions found in package. Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking.
Carefully ladle hot vegetables into hot jars, leaving 1-inch headspace. Remove air bubbles with a Bubble Freer, a nonmetallic spatula, or a plastic straw. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process pints 15 minutes, quarts 20 minutes, at 10 pounds pressure in a steam-pressure canner.
Stewed tomatoes are tomatoes that are peeled and cooked, but are preserved for later use. This is a great way to preserve tomatoes in season, so they can be used for months to come. Recipe from Cooks.com.
Friday, December 10, 2010 - 1:02am