4 qts. peeled, cored, chopped tomatoes (about 2 dozen large)
1 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. sugar
2 tsp. salt

Combine all ingredients; cover and cook 10 minutes, stirring occasionally to prevent sticking. Pour hot into hot canning jars leaving 1/2 inch head space. Adjust caps. Process pints 15 minutes, quarts 20 minutes at 10 pound pressure. Yield about 7 pints. Can be eaten as is or in soups, also.

To serve: Add tablespoon butter, cubes or bread, corn starch or flour before heating.