Stewed Tomatoes

Makes 7 quarts

• 16 pounds tomatoes, peeled
• 4 sticks celery
• 1 yellow onion
• 1 green bell pepper, cored
• 1 Tbsp sugar
• 1 Tbsp salt
• 1 Tbsp dried parsley

Peel tomatoes by scoring each one with a knife them dropping them a few at a time into boiling water. Allow to boil for 1 minute then transfer tomatoes to a bowl of ice water. Peels should come off easily.

Roughly chop tomatoes then transfer to a large container (I use the base of my pressure canner). 

In a food processor, chop celery, onion, and bell pepper. Add chopped veggies and spices to the tomatoes and stir.

Spoon tomatoes into clean canning jars. Wipe rims clean and top with lids and rings, screwing rings on finger-tight (Do not over tighten! Jars must be able to vent during canning).

If you used your pressure canner to mix ingredients, wash it out and place canning rack into the bottom. Carefully place filled jars upright into the pressure canner and fill with water according to the manufacturer's suggestions (tyically enough water to submerge the jars 2/3rds of the way). 

Place canner on your stove over high heat. Secure the lid onto the canner, making sure to leave the vent open. Once a steady stream of steam has been coming out of the vent for at least 10 minutes, close the vent and allow pressure to built to 11 pounds. Process tomatoes for 20 minutes while maintaining the pressure. 

After 20 minutes, shut heat off and allow the pressure to drop on it's own. Once the pressure is zero, carefully open the vent and allow all the steam to release. Open lid, remove jars, and tighen the lids. Let jars cool at room temperature before checking the seals.