Stewed Tomatoes - cooking recipe

Ingredients

4 qt. tomatoes, peeled, cored, chopped (abt. 2 dozen large)
1 c. celery, chopped
2 Tbsp. salt
1 Tbsp. sugar
1/2 c. onion, chopped
1/4 c. bell pepper, chopped
hot pepper, (optional)

Preparation

Combine all ingredients; cover and cook 10 minutes, stirring to prevent sticking. Pour into pint jars and seal. Place in pressure canner for 15 minutes at 10 lb. pressure. Pressure quarts for 20 minutes at 10 lb. pressure. Makes 7 pints.