Stewed Tomatoes

By Sandyhstn

Ingredients

• 16 Cups tomatoes, peeled and cut into large pieces
• 1 cup chopped onion
• 1-1/2 cups chopped celery
• 1 medium green pepper, seeded and chopped
• 3 teaspoons sugar
• 2 teaspoons canning salt
• 1 teaspoon celery salt

Preparation

Step 1

Sterilize canning jars and keep warm

In large saucepot, combine all ingredients. Over high heat, heat to boiling; reduce heat to keep mixture simmering; cover and cook 10 minutes, stirring occasionally to prevent sticking.

Spoon hot mixture into mason jars to 1/2 inch of jar tops. Close jars as manufacturer directs.

Process in pressure canner at 10 pounds pressure on rack 15 minutes. Add 1-1/2 quarts water and 1 tablespoon vinegar to canner. (45 minutes in waterbath canner).

Cool normally and check jars for airtight seal. Store unopened jars in cool dry place to use within 1 year.