Do not increase the proportion of onions, peppers, or mushrooms.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and seeds and put remaining flesh in food processor and blend for a few seconds to finely chop the flesh. Add to large pot and boil gently.
Meanwhile saute the ground beef until brown. Add garlic, onion, green pepper or celery and mushrooms. Cook until vegetables are tender. Add meat mixture and remaining ingredients to tomatoes.
Simmer uncovered stirring frequently to avoid burning until thick enough for serving at this time the initial volume will have been reduced by nearly half.
Fill jars leaving headspace and process as per canning directions for your altitude and size of jar. I used pint jars and processed in boiling water for 40 minutes.
If you have never canned vegetables or meat before get together with someone who has and learn how. If not done correctly the food will spoil in the jars.
This recipe made 14 pints with is 2 servings per jar.
We were given a bushel and a half of tomatoes and this is one way of using them. If you don't want to add meat the process and ingredients are identical except for the meat. I tried a little before bottling it and it tasted great, I will be looking forward to eating this over the winter and next spring while prices are high.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 28|
|Calories from Fat: 63 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 27.2mg||8 %|
|Sodium 44.5mg||2 %|
|Potassium 937.5mg||25 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 12.2g|
|Protein 10.8g||15 %|
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Calories per serving: 163
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