4 quarts chopped, peeled and cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk)
1/2 cup chopped onion (about 1/2 medium)
1/4 cup chopped green pepper (about 1/4 medium)
1 tablespoon sugar
2 teaspoons salt

Prepare Ball® or Kerr® jars and closures according to instructions found in package.

Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking.

Carefully ladle hot vegetables into hot jars, leaving 1-inch headspace. Remove air bubbles with a Ball® Bubble FREER™, a nonmetallic spatula, or a plastic straw. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 15 minutes, quarts 20 minutes, at 10 pounds pressure in a steam-pressure canner.

Yield: about 7 pints or 3 quarts.

For altitude adjustment increase pounds pressure as indicated below:

Weighted Gauge Canner:

0-1,000 ft………….10
1,001 – 2,000 ft……15
2,001 – 4,000 ft……15
4,001 – 6,000 ft……15
6,001 – 8,000 ft……15
8,001 – 10,000 ft…..15

Dial Gauge Canner:

0-1,000 ft…………..11
1,001 – 2,000 ft ……11
2,001 – 4,000 ft…….12
4,001 – 6,000 ft…….13
6,001 – 8,000 ft…….14
8,001 – 10,000 ft…...15

Submitted by: Home Canning