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
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"