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Colorado River Stewed Tomatoes

Source of Recipe

Linda Leone 1990


Recipe Introduction

This is a canning recipe that I have changed so many times, I am no longer sure about the PH balance. I have taken to freezing it instead.

List of Ingredients

2 C beef bouillon,
(must say beef FLAVOR, but contain no meat)
1 qrt tomato juice (or V-8)
1 8oz can tomato sauce
2 stalks sliced celery
1 clove garlic, pressed
1 small onion, diced
6-12 whole cloves
1/2tsp salt
1 tsp sugar
1/2 tsp worcestershire sauce
3/4 C lemon juice
3 roasted, peeled Anaheim peppers,
Cut in 1/2 by 2 1/2" strips
Roma tomatoes, sliced 1" thick, to fill 12 pint jars




Recipe

In each jar, place an Anaheim chili, 1-2 cloves and 3 fat slices of tomatoe. (any extra chili and tomato can be chopped and added to the pot)
Combine rest of ingredients in stock pot and cook just until the celery brightens in color. Ladle the hot juice into the jars, leaving 1/2" head space. Screw on caps and can 40 minutes for pint jars or 45 minutes for quart jars.
CANNING NOTE: Precook the tomatoes in the stock pot, cook until the celery is easily pierced by a fork. Place portions in freezer containers or baggies to freeze.