Canning Stewed Tomatoes
Ingredients
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8-9 large
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ripe tomatoes, cored, quartered and peeled
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1 stalk
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celery, chopped
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1 medium
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onion, chopped
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1/4 cup
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green pepper, chopped
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1 teaspoon
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sugar
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1 teaspoon
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salt
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Cooking Instructions
Servings: 4 pints
Headspace: 1/2 inch
Time: 20 minutes / high pressure setting
Combine all indredients in a large saucepan. Cover and simmer for 10 minutes, stirring frequently. Ladle the mixture into hot, clean jars leaving 1/2 inch of headspace. Cap and seal. Place in canner with just enough water to cover jars.
Process 20 minutes / high pressure setting
Recipe is from Fagor's home canning cookbook
Equipment List