Serves: 4 Pints
Pressure Cooking Time: 15 minutes/High Pressure
Headspace: ½ inch
- 9 large ripe tomatoes, cored, quartered and peeled
- 1 stalk of celery, chopped
- 1 medium onion, chopped
- ¼ cup green pepper, chopped
- 1 teaspoon sugar
- 1 teaspoon of salt
- Combine all ingredients in a large saucepan. Cover and simmer for 10 minutes, stirring frequently.
- Ladle the mixture into hot, clean jars leaving ½ inch of headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water.