Stewed Tomatoes




Use these tomatoes as a soup or sauce base.

Equipment: Pressure canner; seven 1-pint jars

Ingredients:
24 large ripe tomatoes, cored and quartered
2 stalks celery, chopped
1 medium onion, chopped
1/4 cup chopped green pepper (about 1/2 pepper)
1 tbsp sugar
2 tsp salt

  1. Combine all the ingredients in a large saucepan. Cover and simmer for 10 minutes, stiring frequently.

  2. Uncover the pan and , using a fork, fish out the tomato skins.

  3. Ladle into hot, clean jars, leaving 1/2 inch of headspace.

  4. Cap, seal, and process in a pressure canner for 20 minutes at 10 pounds of pressure, adjusting for elevation if more than 1,000 feet above sea level.