Recipe: Stewed Tomatoes (canning recipe)

Stewed Tomatoes

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk)
1/2 cup chopped onion (about 1/2 medium)
1/4 cup chopped green pepper (about 1/4 medium)
1 tablespoon sugar
2 teaspoons salt

Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking. Carefully ladle hot vegetables into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 15 minutes, quarts 20 minutes, at 10 pounds pressure in a steam-pressure canner.
Yield: about 7 pints or 3 quarts.

For altitude adjustment increase pounds pressure as indicated below:
Weighted Gauge Canner
0-1,000 ft .10
1,001 - 2,000 ft 15
2,001 - 4,000 ft 15
4,001 - 6,000 ft 15
6,001 - 8,000 ft 15
8,001 - 10,000 ft ..15
Dial Gauge Canner
0-1,000 ft ..11
1,001 - 2,000 ft 11
2,001 - 4,000 ft .12
4,001 - 6,000 ft .13
6,001 - 8,000 ft .14
8,001 - 10,000 ft ...15