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Add a photoCanning came about during the Napoleonic Wars, when the demand for a cheap and effective way to preserve food in large amounts in order to feed the troops. In 1809, Nicolas Appert, a French confectioner and brewer, discovered that items cooked inside a jar did not spoil unless the seal was broken. Thus he developed a method of sealing foods in a glass jar. Canning was introduced in US bout 1812. Robert Ayers opened the first canning factory in NYC.
Caning is still done in many countries as a way to preserve foods.
Ingredientes
- Prepare , place in separate containers: set aside.
- 2 C. thin sliced celery
- 2 C. thin sliced onions
- 1 C. thin sliced green pepper
- 2 C. thin sliced carrots
- 24 blanched and peeled tomatoes (cut in half)
- 1 T. sugar in each jar
- 1 tsp. salt in each jar
- 1/2 tsp. citric acid. ( or 1 T. vinegar)
Direcciones
- .1. Using a 21 quart canner, fill 2/3rd full. Place jars in the pot. Bring to boils to sterilize and keep jars hot.
- 2. At the same time, use another pot, fill with water and bring to boil. This will be used to fill jars if liquid is needed.
- 3. Use tongs to remove jars from hot water;
- 4. In each jar put in the sugar, salt, citric acid, 2 T. onions, 1 T. celery, 1 T. green pepper and 1 T. carrots.
- 5. Now stuff in the tomatoes, leaving 1 inch head room. If liquid is not to that point, add water.
- 6.Put on lids and bands and tighten firmly.
- 7. Canning rack will hold 7 quarts. Lower rack in canner. Bring water to rolling boil and boil for 30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 7 servings | |
| Calories 41 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 378mg | 16% |
| Potassium 281mg | 8% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.99g | 3% |
| Protein 1.15g | 2% |
Evaluaciones
21 de Agosto de 2013
Interesting, I prefer to can my own tomatoes too. Those Winter tomatoes in the supermarket are horrible. I like the idea of adding the carrots, otherwise in my recipe we don't add the sugar or the citric acid. I also can them "cold pack". I made two variations to mine. One is Italian for homemade spaghetti sauce and the other Mexican for my tacos. I'll have to add my recipes soon. :)
Comentarios
07 de Mayo de 2016that looks like a great idea..i have a garden this year,in which i have tomatoes planted.and 7 quarts would be idea for us.on account we don't use stewed tomatoes that often..
31 de Octubre de 2014J. Gino, I don't mean in any way to "rain on your parade" but the National Center for Home Food Preservation recommends Stewed Tomatoes or other tomato and vegetable combinations be canned using a pressure canner rather than a boiling water bath, unless they are professionally tested recipes with a determined ph value for food safety. Following is a link to its pdf file on canning tomato products, and within the file a stewed tomato recipe it recommends:
http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf
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