|Crockpot stewed tomatoes with onions and green bell pepper|
Now my original intention was to can these stewed tomatoes along with the whole raw packed tomatoes and juice my mother-in-law Kay and I created last weekend. But according to pickyourown.org, stewed tomatoes require pressure canning, a device that Kay does not own.
I've been researching pressure canners, but they can be quite expensive. Plus I am not convinced that canning is something I can do on my own. I want to do more canning next year, but I think for now this sick chick will do so with help.
Here is the recipe I used:
Crockpot Stewed Tomatoes
2 TBSP olive oil
1 medium onion, coarsely chopped
1 medium green bell pepper, seeded and finely chopped
10 large tomatoes, cored and cut into wedges
3 TBSP brown sugar
sea salt and freshly ground pepper to taste
Combine all the ingredients into a 5 to 7 quart slow cooker. Cover and cook on LOW for 8 hours or until tomatoes are tender.
I am pleased with the results of my crockpot stewed tomatoes. I packed them into pint Ziploc containers and froze them for use later. According to the recipe I used, they can be stored in the freezer for up to 6 months.
|All packed up and ready for the freezer|