They are almost done as I'm writing my review. The tomatoes, peppers, and onions smell wonderful. I prefer basil, so I split the amount of oregano with basil. Makes a nice flavour.
This is a really tasty receipe. I did use dried oregano and some dried Italian spice, and I also added 1 tbs. of salt, and it is really delicous. I have put it over steamed zucchini, in spaghetti sauce, and used it to make a rice and hamburger dish. YUMMY!!!!! Since I am at a high altitude I processed my pint jars for 45 minutes and I added 1 tbs. of lemon juice to each jar for safety. It was time consuming, but worth every minute.
love this recipe, first thing I ever canned by myself and have been using it for a long time now. I add fresh basil, just at the very end, couple minutes before it goes in jars. I usually do pints, so I add 1 teaspoon of bottled lemon juice to each jar to add a little acid. I water bath and have never had a problem. Thanks for a great recipe!
I can't believe I've never rated this wonderful recipe. I've used it many, many times and have always been very happy with it. I don't follow the amounts exactly as I'm sure Lois doesn't either when making a huge pot of them but it was this easy recipe that started me canning 4 years ago and it worked out so well it took away my fear of canning. I grow bushels and bushels every year now without worry. Thanks so much!!
Adding citric acid in the amount of one teaspoon per quart should allow hot water bath method of canning without problems. Addition of sugar or salt does not aid in preservation. Only acid or high temperatures of pressure cooker will ensure safe canning of low acid veggies. Tomatoes are normally fairly high in acid but new, sweeter varieties often are marginal for acidity. The citric acid crystals (often called "sour salt")is insurance and will not effect the taste to any great degree.
With a ton of garden tomatoes I wanted to try canning to save them, so tried this out. The house smelled so nice while it was cooking, I tasted prior to canning and the flavor was great with wonderful blend of spices. I followed your recipe to the letter including the hot water bath and all my jars sealed fine. I've never canned tomatoes before and must say I'm still a little nervous about it but will be anxious to see how these turn out.
Lois M....this is a great recipe! I made 10 quarts today using the Roma tomatoes, peppers, onions, and garlic from my garden. Yummo! Next year, I think I will add zucchini to the mix as well. Thanks for an awesome recipe! Krsi Sue
This is a lovely recipe. I reduced the ingredients to make 1 quart(actually 2 pint jars). I did add a little bit more sugar and some salt and used dried oregano. I used miniature orange and red peppers, mixed with green. It looks so pretty. I used the hot water bath and feel the addition of a little more sugar and salt made this more safe. Thanks for a great recipe I will use again!
While this delicious recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods, which require additional acid to be added to modern tomato varieties (they lack the acid o the older varieties). If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information."
I made this and it smelled heavenly . I used regular tomatoes and just let them drain for a while. before adding them .I have 1 had a jar left over and used it with pasta , very nice. Now I am opening another for my vegetable soup that is cooking now.