Stewed Tomatoes {for Canning} 

Stewed Tomatoes (Pressure Canned) 
makes approx 7 pints

4 Quarts Chopped Roma Tomatoes (16 cups)
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
4 tsp celery salt 
4 tsp sugar
1/2 tsp salt
1/4 tsp citric acid, per pint - add directly to each jar 
7 pint jars

Directions:
   Remove skins off all the tomatoes (they will curl during cooking and resemble little toothpick shards if you don't - trust me on this one!)  Combine all ingredients in a large stainless steel pot on stove-top. Bring to a medium boil, cover and cook 10 minutes, stirring occasionally to prevent sticking. Fill hot tomatoes into hot jars, leaving 1⁄2-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe jar rims. 

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 **adjust psi to your local altitude. 

Photos by: Diane Baker for Canning and Cooking at Home
​Recipe by: NCHFP "So Easy to Preserve" 

RECIPE LINK 
http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf