Canning Stewed Tomatoes

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Canned Stewed Tomatoes
about 7 pints or 3 quarts
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4 quarts chopped, peeled cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk
1 cup chopped onion (about 1 medium)
1/2 cup chopped green pepper (about 1/2 medium)
1 tablespoon sugar
2 teaspoons salt

Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking. Ladle hot vegetables into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 15 minutes, quarts 20 minutes, at 10 pound pressure in a steam-pressure canner.

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