Recipe(tried): Stewed Tomatoes

Stewed Tomatoes
Source: El Dorado County Master Food Preservers
Yield: 7 pints

4 quarts peeled, cored, chopped tomatoes
1 cup chopped celery (about 1 rib)
1/2 cup onion (about 1/2 medium)
1/4 cup chopped green pepper (about 1/4
medium pepper)
1 tablespoon sugar
2 teaspoons salt

Combine all ingredients in a large saucepot. Cover and cook 10 minutes, stirring to prevent sticking. Ladle hot tomatoes into hot jars, leaving inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.

Process pints 15 minutes. Quarts 20 minutes at 10 pounds pressure.

To serve: add 1-tablespoon butter, cubes of bread and cornstarch or flour to thicken before heating.