Stewed Tomatoes
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INGREDIENTS 4 quarts chopped, peeled and cored tomatoes, about 24 large
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon sugar
2 teaspoons saltPrepare jars and lids according to instructions.
Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking.
Carefully ladle hot vegetables into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth.
Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process pints 15 minutes, quarts 20 minutes, at 10 pounds pressure in a steam-pressure canner.
Makes about 7 pints or 3 quarts