Stewed Tomatoes

Basic Recipe

6 pounds ripe tomatoes - remove stem and core
3/4 cup celery - finely chopped
1/4 cup green pepper - seeded and finely chopped
2 teaspoons coarse pickling salt
2 teaspoons white sugar

Optional additions to basic recipe

2 to 4 cloves of garlic - minced and chopped (optional)
1/2 cup onion - finely chopped (optional)
3 to 4 fresh basil leaves - minched and chopped (optional)
1 to 2 teaspoons fresh marjoram leaves - minched and chopped
3 to 4 fresh oregano leaves - minced and chopped (optional)

Remove skins from tomatoes by dipping them in boiling water for about
1 minute. (Tomato skins will start to pucker and split.)
Cut tomatoes to desired size and place into a large saucepan. Add
remaining ingredients including any from the option list. Bring to a
boil using medium heat, stirring often.

Fill hot sterilized jars to within 1 inch of the top. Wipe rim of jar
off with a clean, hot cloth. Place sterilized lids on jars and screw
the metal rings on securely. Process in a pressure canner following
guidelines set out by the manufacturer.

NOTE: Jars may appear watery on the bottom after processing. This is
normal and will be fine once cooled and you lightly shake them.

God Bless. Linda