For aem: My Prizewinning stewed tomatoes recipe + recipes for its use

I'm starting a separate thread derived by this question from aem:

Thanks for asking. Ida Know the answer. I've never made them before.

I'm pretty sure that the tomatoes I used to make them (and the other tomato "stuff" that I entered) were from a box of "salsa" tomatoes - hydroponically grown somewhere around here. These "salsa" tomatoes were so marked because they were less than perfect in appearance. Not bruised, just less than perfect looking to someone's eye. Whatever; they were less expensive than the equivalent amount if bought by the basket.

The recipe that I used is called the Minnesota Tomato Mixture. It was developed by the food scientists here at the U of MN so as to be safe for waterbath processing; it is a very carefully measured combination of tomatoes, green pepper, celery, and onions. I measured very carefully.

Here's the recipe from the U of M Extension Divn site:

TOMATO MIXTURE Home canners frequently request recipes for canned mixtures of tomatoes, celery, peppers and onions. In preparing such mixtures, it is important that the amount of ingredients with pH greater than 4.6 (peppers, onion and celery) do not reduce the overall acidity of the mixture.

If the ingredient proportions of the following recipe are followed carefully, the tomato mixture may be safely canned using the process method and times given for tomatoes. Do not add any more pepper, onion or celery than called for in the recipe.

Minnesota Tomato Mixture (for 7 pints) 12 cups tomatoes, peeled and quartered 1/2 cup chopped pepper 1 cup chopped celery 3 teaspoons salt 1/2 cup chopped onion See note below regarding acidification Simmer the vegetables for 10 minutes. Pack into clean, hot canning jars. Leave a one-half inch headspace. Apply two-piece canning lids and process. For 7 quarts, double the recipe and process. Recommended Process Boiling Water Bath: Pints - 40 minutes Quarts - 50 minutes

NOTE: Current instructions from the USDA for canning tomato products include extra acid (lemon juice, citric acid, or vinegar) to ensure a product with a sufficiently low pH to be safe for waterbath processing. This recipe, as developed many years ago at the U, did not/does not include the addition of acid. I asked one of the Extension Divn specialists about that and she asked the Food Preserving Weenie Emeritus about it and he said this about that: that: "In the vast majority of the times, the pH is below 4.6 without adding acid. However, to increase the safety, lemon juice or citric acid could be added as well. I think because the research at the U of MN on this is dated and newer varieties of tomatoes have been released, that we should go entirely with the USDA recommendations of acidification and methods soon - buttuming we are going to continue the home food preservation program.

As for now, I would suggest to Barb that she give her folks options of risk from low to a little higher but still acceptable risk: USDA methods and recipe: MN Method with acidification; MN Method."

I opted to add 1/4 tsp of citric acid to each jar before I filled the jar.

I made 2/3 the recipe and got 4 pints out of it, I think.

Now, whether or not YOU think this mixture is "outstanding/worth the trouble" is up to you. :-) I don't know. I'm not a connoisseur but I thought they tasted mighty fine. Promising, even. "-)

Probably not as swell an answer as you were looking for but it's the best I've got right now.

RECIPES TO USE WITH MINNESOTA TOMATO MIXTURE Tomato Hotdish 1 pound hamburger 2 cups cooked macaroni 1 pint Minnesota Tomato Mixture 1/2 cup cheese Brown hamburger, add Minnesota Tomato Mixture and boil for 10 minutes. Add macaroni, mix and place into cbutterole dish with cheese and cover. Bake 30 minutes at 350 degrees. Remove cover and bake 5 minutes more to brown cheese

Sloppy Joes ( Makes 6 to 8 sandwiches) Heat or simmer 10 minutes: 1 pound browned hamburger Mix with 1 pint Minnesota Tomato Mixture Add tomato-hamburger mixture to 6 to 8 buns. Top each with a slice of sharp process cheese. Chili Bean Soup 1/2 pound browned hamburger 2 cloves garlic with toothpick in for easy removal 1 pint Minnesota Tomato Mixture plus 1/2 cup water or tomato juice 1 tablespoon chili powder ( to taste) 1 can kidney or chili beans 1/2 teaspoon cumin seed (optional) Combine the above and simmer 15 minutes. Remove garlic. Serves four and pbutt the crackers. Speedy Spaghetti (takes about 1/2 hour) Brown 1/2 pound hamburger 1/2 teaspoon oregano 1 pint Minnesota Mix 1/4 teaspoon salt 1 cup tomato sauce 2 cloves garlic, minced 1 teaspoon dried basil 1 12-ounce package spaghetti, cooked 1 teaspoon parsley flakes Combine hamburger, Minnesota Mix, juice, herbs and salt. Simmer covered 15 minutes. Place hot, drained spaghetti on serving dish. Pour sauce over spaghetti. Sprinkle with Parmesan cheese or other hard cheese. Serve with hard roll or garlic toast and green salad. Makes 4 servings.

Best Ever Pizza 1 package roll mix 1 teaspoon oregano or Italian seasoning 1 pint Minnesota Mix 1 cup shredded Mozzarella cheese 1 pound hamburger, browned Prepare dough by package directions omitting rising. Divide dough in half and roll on floured surface to make two 14-inch circles. Place on ungreased baking sheet, turn edges. Combine Minnesota Mix, browned hamburger, oregano and spread on dough circles. Bake in hot oven (450 degrees) 10 minutes. Remove from oven and top with cheese. Return to oven 10 minutes longer or until crust is done.

Serve at once. Makes two pizzas.

Other toppings can be added to the sauce as desired along with the hamburger or omit it, such as crisp fried crumbled bacon, sausage, chopped onion, green or ripe olives sliced, or anchovies.

Tamale and Chili Bake ( 6 servings) 1 pint Minnesota Mix 1/2 pound browned hamburger 1/2 cup water 1 garlic clove (on toothpick for easy removal) 1 tablespoon chili powder 1/4 pound sliced sharp process cheese 2 15-ounce cans tamales

Combine the mix, hamburger, water, chili powder, garlic and bring to a boil. Simmer 5 minutes. Remove garlic. Remove wrappers from tamales and place in a two-quart greased cbutterole. Top first with sauce mixture then with cheese. Bake in moderate oven (350 degrees) until bubbly hot, about 30 minutes. Serve with pineapple salad.

-- -Barb, Mother Superior, HOSSSPoJ