Canning Stewed Tomatoes

Who doesn't love stewed tomatoes! These are so much better than the grocery canned ones. When the tomatoes are almost gone in the garden and people stop bringing them to you just to get rid of them, this is the perfect answer.

Canned Stewed Tomatoes
about 7 pints or 3 quarts
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4 quarts chopped, peeled cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk
1 cup chopped onion (about 1 medium)
1/2 cup chopped green pepper (about 1/2 medium)
1 tablespoon sugar
2 teaspoons salt

Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking. Ladle hot vegetables into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 15 minutes, quarts 20 minutes, at 10 pound pressure in a steam-pressure canner.