Canning Recipes - Stewed Tomatoes

• 8 lbs (3.6 kg). ripe tomatoes
• 1/2 cup (125 ml) chopped celery
• 1 diced onion
• 2 tsp (10 ml) sugar
• 2-1/4 tsp (10 ml) salt
• dash of pepper
• dash of garlic
• dash of cayenne pepper
• 1 tbsp (15 ml) dried sweet basil

1. Remove peels on tomatoes.
2. This is not done in the ordinary way of peeling, say apples.
3. The easiest way to do this is to put them a few at a time in boiling water for about one half minute.
4. Then rinse them in cold water.
5. Now remove the skin with a knife.
6. The skin should almost fall off, but leave the tomato flesh whole.
7. Place peeled tomatoes in a large kettle or Dutch oven.
8. Add remaining ingredients.
9. Bring mixture to a boil.
10. Reduce heat and cover.
11. Simmer for about 10 minutes.
12. Be sure to stir periodically to prevent scorching and sticking.
13. Spoon hot tomatoes into hot, quart or pint jars.
14. Leave about 1 inch of head-space.
15. Wipe the jar rims and adjust the lids.
16. Process 10 pounds in a pressure cooker for about 20
17. minutes.
18. Allow a natural cool down, then remove jars from canner to cool on racks.
19. Make sure jars and sealed and lids do not pop when you press on the center.
20. If lids make popping sound they are not sealed and should be refrigerated and used first.

tomatoes, celery, onion, sugar, salt, pepper, garlic, cayenne pepper, sweet basil

Taken from online-cookbook.com/goto/cook/rpage/00180D (may not work)