Recipe: Stewed Tomatoes (canning recipes)

You will have to pressure can stewed tomatoes in order to prevent botulism. They are a mixture of low acid vegetables, so they are canned as a low acid product, in a pressure canner. I have never had sweet, hot ones. You can safely substitute a hotter type of pepper for the green pepper, just as long as you use the same amount, do not add any extra.

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:

Pints - 15 minutes
Quarts - 20 minutes