Stewed tomatoes

Recipe of the Week
Stewed tomatoes
Courtesy of
Alice Brantley Yeager

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1 gallon ripe tomatoes
2 cups onions, coarsely chopped
1 cup celery, coarsely chopped
1 cup sweet peppers, coarsely chopped
1 Tbsp. sugar
2 tsp. salt


Wash all vegetables before using. Scald tomatoes in boiling water about 1 minute so that skins may be removed easily. Quarter tomatoes and then measure to be sure of correct amount. Mix all ingredients together in a stainless steel or porcelain pot. (Do not use aluminum.) Bring to a boil and simmer 10 minutes. Stir occasionally to prevent sticking. Pour mixture into hot, sterilized jars and process in canner. Pints require 15 minutes and quarts 20 minutes at 10 lbs. pressure. (More time may be needed depending on your altitude.)

Remove jars from canner, cover them with a light cloth, and let stand in draft-free place for several hours or until cool. Check to see that all lids are down or stay down when pressed. Jars with lids that have not sealed should be put in refrigerator and contents used within a few days.

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