Recipe: Stewed Tomatoes (canning recipe)

Here is how to safely can stewed tomatoes.
You will need to pressure can them, or freeze them. Do not add any oil, as that will make them unsafe and pose a risk for botulism.

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 -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:

Pints .....................15 minutes

Quarts...................20 minutes