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Ingredients
- 4 quart minced cored, peeled tomatoes (abt 24 large tomatoes)
- 1 c. minced celery
- 1/2 c. minced onion
- 1/4 c. minced green pepper
- 1 tsp sugar
- 2 tsp salt
Directions
- Organize and prepare ingredients, equipment, and work area. Combine all ingredients in a large kettle or possibly saucepan, heat to boiling and simmer 10 min, stirring occasionally.
- Ladle or possibly pour warm tomatoes into warm jars to within 1/2-inch of tops. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add in additional warm liquid, if necessary, to fill to within 1/2-inch of tops of jars.
- Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process at 10 pounds pressure, 15 min. Follow manufacturers directions for your canner.
- This recipe yields about 7 pints.
- Yield: 7 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 208g | |
| Calories 66 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4727mg | 197% |
| Potassium 393mg | 11% |
| Total Carbs 15.01g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 9.63g | 6% |
| Protein 1.67g | 3% |
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