Makes about 6 pints.
- 4 quarts washed, cored and chopped tomatoes
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 4 teaspoons celery salt
- 4 teaspoons sugar
- 1/2 teaspoon salt
Hot Pack
Remove peels on tomatoes. The easiest way to do this is to put them a few at a time in boiling water for about one half minute. Then rinse them in cold water. Now remove the skin with a knife. The skin should almost fall off, but leave the tomato flesh whole. Core and chop.
Add all ingredients to a saucepan and bring to a boil. Simmer 10 minutes, stirring occasionally. Pack hot jars with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
* Pints 15 minutes
* Quarts 20 minutes
Follow manufactures instructions for opening and closing the pressure canner. Have 2 to 3 inches of hot water in pressure canner and stand the jars on the rack insert so they are not touching each other or the sides of the pot. Fasten lid and turn on heat. Steam, mixed with air, will start to flow from the vent. As the air is driven out from the canner the steam will change from a white vapor or cloud to nearly invisible. Place the pet-cock on the top.
Start processing time when pressure has been reached or when weighted gauge begins to rock. It is then time to close the the pet-cock or regulator. Maintain a steady pressure during processing.
When processing time is up, remove the canner from heat and let the pressure return to zero without assistance. Standard heavy-walled canners take about 30 minutes when loaded with pints and about 45 minutes when loaded with quarts. Do not attempt to cool pot with cold water. This can cause liquid to escape from jars and keep lids from properly sealing. It can also cause pot warpage.
After pressure reaches zero, wait 2 minutes longer and then slowly open or remove the pet-cock or regulator. Unfasten cover and tilt the far side up so any steam remaining will escape away from you. Using a jar lifter, remove each jar and place on a dry, non-metallic surface or towel. Leave space between jars for air circulation.