recipe
Tomatoes

Tomatoes and Celery Herbed

Perfect for that Italian Dinner.

Ingredients:

  • 10 cups (2500 ml) prepared tomatoes, 5 lb (2.25 kg), about 20 medium
  • 10 cup (2500 ml) diced celery, about 2 bunches
  • Salt
  • Basil, fresh or dried

Directions:

  • Place 6 clean 500 ml mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
  • Wash, peel, core and chop tomatoes. Measure 10 cups (2500 ml).
  • Combine tomatoes and celery in a large stainless steel saucepan. Bring to a boil; boil 5 minutes.
  • Ladle tomato mixture into a hot jar to within 1 inch (2.5 cm) of top rim (headspace). Add 1/2 tsp salt and 1 sprig of fresh basil or 1 tsp (5 ml) dried basil to each jar. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining mixture, salt and basil.
  • When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – 30 minutes.
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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