Stewed Tomatoes - cooking recipe

Ingredients

4 qt. peeled, chopped tomatoes
3/4 c. chopped green peppers
1 Tbsp. dried oregano
1 1/2 c. chopped celery
1 c. chopped onion
1 Tbsp. sugar
1 Tbsp. dried basil
2 bay leaves

Preparation

Combine all ingredients in a large Dutch oven.
Bring to a boil, reduce heat and simmer, uncovered, 1 hour, stirring occasionally.
Remove bay leaves.
Spoon hot mixture into hot sterilized jars, leaving 1/2-inch headspace.
Cover at once with metal lids and screw bands tight.
Process in pressure canner at 10 pounds pressure (240) 15 minutes.
Yield: 7 pints.
About 41 calories and 14 milligrams sodium per 1/2 cup serving.