These are the best stewed tomatoes I've ever tasted. (sorry grandma) If you don't have enough tomatoes from your garden to can, the recipe can easily be scaled down for dinner tonight!
4 quarts chopped, peeled and cored tomatoes
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon sugar
2 teaspoons of salt
Combine all ingredients in a large pot and cook 10 minutes. Stir to prevent sticking.
Ladle hot tomatoes into hot jars.
Process pints 15 minutes/quarts 20 minutes at 10 pounds pressure in a pressure canner.
Yields approximately 7 pints/3 quarts.
The recipe with canning instructions can be found on Cooks.com.
Stewed tomatoes can be used in so many different ways, they are a great staple to have on the shelf any time of year, but will taste wonderful this winter!