- 8 qts tomatoes (13ish lbs.)
- 2 qts vegetables (3 c onions, 3 cups green peppers, 2 c celery)
- 3 cloves garlic
- 2 Tbs lemon juice (to taste. but note, it’s supposed to be 2 tbs IN EACH JAR. I tried it that way once. It was soooo nasty. Citric acid in the jars is a better bet)
- 1 1/2 tsp of salt per jar
Heat vegetables and 2 qts tomatoes to warm, then add the rest of the tomatoes and the garlic. Heat to warm. Add lemon juice to taste noting that there is going to be salt added to the jars.
Process in a pressure canner for 30 mins.
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To make this into a Ro-Tel type stewed (spicy stewed), change the recipe as follows:
- 8 qt tomatoes
- 1 qt peppers (I did 2 jalapenos, 1 Anaheim, and filled the rest of the jar with green bell peppers (about 1 1/2).
- 1 qt onions
- 3 cloves garlic (pretty sure I forgot the garlic this year. Oops)
- 2 Tbs lemon juice
- 1 tsp salt per jar
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Notes: there is usually extra (as in more than 7 qts full) but I didn’t want to work the math to tweak the recipe down as this is the ratio I see given most often in other recipes and I know with tomatoes you have to be very careful not to tweak proportions. Most of those recipes are water bathed and in my research, it sounds like water bathing any tomatoes is a dangerous idea if you’re adding any other vegetables. That being said, I’m just an internet junkie and do not have enough knowledge to be an authority (AKA, Use this recipe at your own risk).
