Stewed Tomatoes

(This recipe is good for anything that you need a tomato base for.  If you want a chunky stewed tomato then you will need to blanch the tomatoes in boiling water for 30-60 seconds.  The skin should then slip off the tomato.  If it doesn’t slip off then peel it off.  Cut the tomatoes in ½ or ¼.  If you want a smooth stewed tomato base then put tomatoes (with skin still on) in a blender and blend until smooth.)

20 lbs. Tomatoes
2 c. Chopped Celery
2 c. Chopped Onion
2 c. Chopped Parsley
2 c. Chopped Green Peppers
4 Cloves of Garlic Chopped
3 Tbsp. Salt
2 Tbsp. Sugar
1 c.Vinegar

Pour ¼ c. of veg. oil into the bottom of a stock pot.  Mix all the above ingredients in stock pot.  Bring to a boil.  Pour into jars.  Wipe off jar rim.  Boil flats and place flats and rings on jars.  Pressure Cook – process at 15 lbs. pressure – pints for 25 minutes, quarts for 40 minutes.