In article <1186775726.723665.195440@e9g2000prf.googlegroups.com>,
Nancy2 <nancy-dooley@uiowa.edu> wrote:

> If you add garlic and/or onion or other veggies to your tomato sauce,
> in general, it is no longer a product that can be canned in a hot
> water bath, and you would need to can it in a pressure canner.

> N.

Hey, the folks at my U of MN Extension service worked up a recipe for
"stewed tomatoes" -- tomatoes with celery, onions, and green pepper --
that can safely be waterbath processed. It's called the Minnesota
Tomato Mixture. I made it last year with blue success and followed the
directions and measurements to the letter - except I added citric acid
per the NCHFP recommendations for canning tomatoes. I find it ironic
that the U's instructions haven't been updated to include this
requirement.
http://www.extension.umn.edu/distribution/nutrition/DJ1097.h tml

There's lot of information on the page.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007