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Receta Stewed Tomatoes
by J. Gino Genovesi

Stewed Tomatoes

Canning 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.

Calificación: 4.5/5
Avg. 4.5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 7

Va Bien Con: soups/stews, spagetti sauce

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. .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. 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.