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Stewed Tomatoes


Ingredients
4 quarts chopped, peeled, cored tomatoes
(about 24 large)
1 cup chopped celery (about 1 stalk)
½ cup chopped onion (about ½ medium)
¼ cup chopped green pepper (about ¼
medium)
1 tablespoon sugar
2 teaspoons salt


Instructions
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


I found this on the web.
Diana the mod