Recipe

Italian Style Stewed Tomatoes - For Canning Recipe

Add Step-by-Step Photos	Shandy / All my dishes 2 years, 2 months ago I enjoy using Italian style tomatoes in my cooking for stews, chilies, sauces, etc., and this recipe is perfect for me. I made 5 1/2 quarts and the jars look beautiful next to everything else canned. Prep:30m Cook:65m Servings:50	Shandy
	tomato onion garlic oregano

Starting on Oregano

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Sauteing Garlic and

Adding Peppers and O

Simmering Tomatoes

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Ingredients

5 quarts (20 cups) tomatoes, peeled, cored (the stem at the top) and quartered

4 c. chopped onions

4 c. chopped bell peppers (I use green and red)

1/4 c. minced garlic

1/4 c. chopped fresh oregano

2 T. olive oil

1 T. sugar

3/4 cup white vinegar

1 t. salt per quart jar

Directions

*Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. I am only saying this because I have made some strange errors because I was afraid to ask.

*Heat olive oil in a large dutch oven or stainless steel pan.

*Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes).

*Add chopped onion and peppers and cook until tender (about 5 minutes).

*Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery).

*Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2-inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.

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Comments

hooch 2 years, 2 months ago said:
Thanks for the great recipe Shandy...well done with the step by step pics as well, great effort!

darbar 2 years, 2 months ago said:
Nice! I've always wanted to try canning, now maybe I can (no pun intended) :-P Thanks!

angelgal 2 years, 2 months ago said:
What a great post!

borinda 2 years, 2 months ago said:
I am impressed by not only the wonderful recipe to use as a base for all sorts of goodies but your photos chronicle the prep and feature an attractive pot, too. Well done.

copcook 1 year, 11 months ago said:
Its another one on my list of things to do

tinadc 1 year, 10 months ago said:
Whenever my mom & I get 2gether and fruits are a plenty we preserve. Sadly fruits are too expensive right now in SA and now it is a luxury. But I do enjoy reading your recipes

chef2 1 year, 8 months ago said:
Hi I still love to can and have 100s of recipes thank u
http://p208.ezboard.com/bvernalalisasrecipeboard

bodana63 1 year, 8 months ago said:
Maybe YOU could start a canning group Shandy (?)...I don't know enough to start one.. canning when I was a small girl with mom doesn't exactly work, I can't remember everything!??

jenniesue 1 year, 7 months ago said:
This is not a safe recipe to can. it contains oil and has no added acid. Anyone who has never canned before should really read up a bit first. You can get sick.

shandy 1 year, 7 months ago said:
Jenniesue, Thank you for your input. I have altered the recipe according to the Ball canning book.

mrscoach 1 year, 3 months ago said:
Thanks! I just canned for the first time last night - and started with low acid stuff the first time. Takes a while! :-) I am putting up tomatoes this weekend and these just made the list.

According to my local university extention and other sources, tomatoes are high enough in acid that special care is not needed. The low acid items: fruits, dry beans, etc. are the items that need special care: specifically to be processed in a pressure canner. ALL tomato recipes I have seen have given instructions on how to can in either a pressure canner (sometimes quicker) OR a water bath with no concern to raising the acidity levels. But it's nice that jenniesue wanted to keep us out of the emergency room! :-)

possumqueen 1 year, 2 months ago said:
Love the recipe!!!!

I have been going rounds with myself over this the last few days. I have tons of tomatoes and want to can stewed tomatoes but my pressure canner is hundreds of miles away and I am not about to go out and buy a new one for a few jars of stewed tomatoes.

I called my Baba and mama the other day and they have never used a pressure canner and never had any problems - they've been canning all their lives.

I have done the research and it does say that when you mix low acid foods with high acid foods they should be processed in a pressure canner.

I'm torn.

tinadunlap 1 month, 1 week ago said:
This was one of the best recipes i've found on this site. i had plenty of tomatoes and followed your recipe exactly and i had company (unexpected) so i even had help. thankyou Even my company learned how to can and we had the sauce and rigetoni that night for dinner. Fabulous and a KEEPER.

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Alterations

copcook 1 year, 11 months ago said:
sounds absolutely delious, only a suggestion but add lemon juice (1tbsp) will keep the colors vibrant and increases the safety level as well.

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