Tomatoes, Stewed (Canning Recipe)

By AnitaD

Ingredients

• 48 large tomatoes - peeled, seeded and chopped
• 2 cups chopped celery
• 1-3\4 cup chopped onion
• 1-3\4 cup chopped green bell pepper
• 2 Tbsp white sugar

Preparation

Step 1

After preparing tomatoes, let drain in colander or large pot for several hours or overnight. Juice will separate from fruit of tomato (juice can be used in other recipes for soup, etc.)
In a large stockpot over medium heat, combine tomatoes, celery, onion, bell pepper and sugar.
Cover and cook for 10 minutes or until desired thickness, stirring occasionally to prevent sticking.
Pack into canning jars to within 1/2 inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 55 minutes for pints or quarts

Yields: 14 pints or 7 quarts