You will need to can these in a pressure canner. They are unsafe in a water bath canner.

STEWED TOMATOES
(about 3 pint jars)

2 quarts chopped tomatoes
1/4 cup chopped green peppers
1/4 cup chopped onions
2 teaspoons celery salt
2 teaspoons sugar
1/4 teaspoon salt

Hot Pack:
Combine all ingredients. Cover and cook 10 minutes, stirring occasionally to prevent sticking. Pour hot into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process in a dial-gauge pressure canner at 11 pounds pressure OR in a weighted-gauge pressure canner at 10 pounds pressure. Process times:

Pints - 15 minutes

Quarts - 20 minutes