09/15/2026
Today was my day off… and of course I had a whole list of things I thought I should get done.
I do the same thing in life—put all these expectations on myself instead of simply trusting God with the day.
So today I’m reminding myself: be faithful with what’s in front of me and let God handle the rest.
And what’s in front of me today? TOMATOES!
Easy Stewed Tomatoes for Water-Bath Canning
Peel, core and chop about 7–8 lbs ripe tomatoes.
Add 1½ cups chopped onion, ½ cup chopped celery, 1/2 cup Green Pepper, 1 tsp salt and ½ tsp pepper.
Add your favorite herbs if you like—I love basil!
Simmer everything together about 10–15 minutes until softened.
For safe canning, add 2 Tbsp bottled lemon juice to each quart (1 Tbsp per pint). This acidification is important for water-bath canning tomatoes.
Ladle the hot tomatoes into hot jars, leaving ½-inch headspace. Remove bubbles, wipe rims and apply lids.
Water-bath:
Pints — 35 minutes
Quarts — 45 minutes
at 0–1,000 ft elevation. Adjust processing time for higher elevations.
Let them cool undisturbed, check the seals, label and tuck them away for winter.
A little work today… a blessing for later.