Stewed Tomatoes

(7 pints)

4 quarts, peeled, cored, and wedged tomatoes (about 2 dozen large)
1 cup chopped celery
1/2 cup chopped onion
14/ cup chopped green pepper
1 tablespoon sugar
1/2 to 1 teaspoon salt

Combine all ingredients, cover, and cook 10 minutes, stirring occasionally to prevent sticking.

Pour hot into hot jars, leaving 1/2 inch headspace. Adjust caps. Process in hot water bath: Pints - 15 minutes Quarts 20 minutes

To serve: Add 1 tablespoon butter and cubes of toasted bread. Cornstarch or flour may be added to thicken before heating.