Difference between revisions of "Stewed Tomatoes and Veggies"
From Self-sufficiency
(Created page with '<!--From the Ball book--> where you have 16c tomatoes, 1c celery, 1/2 c onion and 1/4c pepper 15 mins/pts and 20 mins/qts Category:Recipes Category:Pressure Canning') |
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| − | + | ==From the Ball book== | |
| + | * 16c tomatoes | ||
| + | * 1c celery | ||
| + | * 1/2 c onion | ||
| + | * 1/4c pepper | ||
15 mins/pts and 20 mins/qts | 15 mins/pts and 20 mins/qts | ||
| + | |||
| + | ==From Putting Food By== | ||
| + | How much of which of the usual vegetables is added for interest of course depends on the family's taste. However, density of the pack is an important factor in any timetable for processing. Therefore we say that the total amount of several added vegetables should not exceed one-fourth the volume of tomatoes in the mixture. For example, to 8c of prepared cut tomatoes we would add no more than 1c celery, ½ c onion, and ½ cup pepper. Incidentally, this balance of added vegetables also makes for good flavor. | ||
| + | |||
| + | * With only onion added, Pressure process at 10 lbs 25 mins for pts. | ||
| + | * With celery added, Pressure process at 10 lbs 30 mins for pts. | ||
| + | * With green peppers added, Pressure process at 10 lbs 35 mins for pts. | ||
| + | * With only onion added, Pressure process at 10 lbs 30 minutes for quarts. | ||
| + | * With celery added, Pressure process at 10 lbs 35 minutes quarts. | ||
| + | * With green peppers added, Pressure process at 10 lbs 45 minutes quarts. | ||
[[Category:Recipes]] [[Category:Pressure Canning]] | [[Category:Recipes]] [[Category:Pressure Canning]] | ||
Revision as of 22:19, 10 January 2010
From the Ball book
- 16c tomatoes
- 1c celery
- 1/2 c onion
- 1/4c pepper
15 mins/pts and 20 mins/qts
From Putting Food By
How much of which of the usual vegetables is added for interest of course depends on the family's taste. However, density of the pack is an important factor in any timetable for processing. Therefore we say that the total amount of several added vegetables should not exceed one-fourth the volume of tomatoes in the mixture. For example, to 8c of prepared cut tomatoes we would add no more than 1c celery, ½ c onion, and ½ cup pepper. Incidentally, this balance of added vegetables also makes for good flavor.
- With only onion added, Pressure process at 10 lbs 25 mins for pts.
- With celery added, Pressure process at 10 lbs 30 mins for pts.
- With green peppers added, Pressure process at 10 lbs 35 mins for pts.
- With only onion added, Pressure process at 10 lbs 30 minutes for quarts.
- With celery added, Pressure process at 10 lbs 35 minutes quarts.
- With green peppers added, Pressure process at 10 lbs 45 minutes quarts.
