12 cups tomatoes (approximately 32 medium round tomatoes)
1/2 cup chopped green pepper
1 cup chopped celery
3 tsp. canning salt
1/2 cup chopped onion
lemon juice, vinegar or citric acid

Wash jars, rings, and lids; rinse well. Place jars (without lids/rings) in 4 inches of water in canner and bring to a boil for 3 minutes. Keep water at 180°F-190°F until ready to use jars.

Choose only freshly picked, unblemished vegetables that are not over-ripe. Wash well. Quarter tomatoes and chop remaining vegetables. Simmer for 10 minutes.

To each jar, add 1/4 teaspoon of citric acid per pint jar or 1 tablespoon lemon juice or vinegar per pint. Add 1/2 teaspoon citric acid per quart or 2 tablespoons lemon juice or vinegar to each quart jar.

Cooks Note: We prefer wine vinegar for tomatoes which will be used in pasta/pizza sauce.

Using a canning funnel, ladle mixture into hot jars leaving 1/2 inch headspace. Wipe jar rim clean with a damp paper towel. Add boiling water to canner sufficient to cover jars with 2 inches of water.

Process pint jars 40 minutes in a boiling water bath.

Makes 7 pints. For 7 quarts, double recipe and process 50 minutes.