Stewed Tomatoes
Source of Recipe
Partyline - 9/1/82 - Kerr Canning Book
Stewed Tomatoes
2 quarts ripe tomatoes, cut in chunks
4 tablespoons chopped green bell peppers
4 tablespoons chopped onions
6 tablespoons chopped celery
2 teaspoons celery seed or salt
2 teaspoons sugar
1/4 teaspoon salt
Measure all ingredients after chopping; mix altogether. Pack in clean sterilized jars to within 1/2-inch of tops. Seal. Process in cold water bath for 55 minutes.
To cook: Use cornstarch and water to make a thickening.
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