Mine turned brown when I added all the spices. Spices can vary in color too, so that might account for the differences. If you enjoyed the taste, I wouldn’t worry about it!

My grandmother always froze her pie filling, so I do not have a canning recipe to work from. I do know that it would require a pressure canner (not cooker), because it doesn’t have high enough acidity.

Thank you, I am new to this but I have a great land lord that can help. She never the pie before I introduced her to it because of my grand mother’s baking in the 1940’s. Brought back a great deal of memories. Thanks once more, Gene

Hi Gene, thanks for your question. I ground the tomatoes in my food processor, and then transfer them to the dutch oven for stewing. I used the whole tomato, no need for skinning or juicing. You could also simply chop the tomatoes if you don’t have a food processor. They will break down while stewing for 2 hours. Let me know how it goes!

Indeed. Thanks Grandma!