Fresh tomatoes (I buy and do a bushel at a time), skinned
3 lg. onions, chopped
1 bunch celery, chopped
4 green sweet peppers, chopped
Garlic powder to taste
Oregano to taste
Minced parsley flakes to taste
Sugar to taste

Skin tomatoes by placing in boiling water for minute until skin splits, then in cold water. Skin will slip off easily. Core and quarter. Put in large kettle on stove on medium heat. Add all the rest of ingredients to taste. Cook until onions, celery, and peppers are transparent. Keep stirring occasionally. Scald your quart canning jars and keep hot. Keep lids hot too. One at a time, fill with tomatoes. Wipe rims; seal immediately. Keeps about 6 months.