Combine all the ingredients in a large saucepan.
Cover and simmer for 10 minutes, stirring frequently.
Uncover the pan and using a fork, fish out the tomato skins.
Ladle the mixture into hot clean jars leaving 1/2 inch headspace. cap and seal.
Process in a pressure canner for 20 minutes at 10 lbs of pressure.
Serving
Suggestions
Use these tomatoes as a soup or sauce base, or serve them alone thickened with cornstarch and add 1Tblsp butter.
Originally Submitted
9/16/2012
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