Stewed tomatoes for canning

'Tis the season for canning up what the garden has brought forth.  I've spent the last few days on corn, with still more to go, but decided to take a break and throw in a batch of stewed tomatoes.  MmMmMm...my house is smelling yummy!  I thought I would use the recipe from Ball Blue Book, but it just didn't seem to have enough flavor.  What is a girl to do but turn to Google.  After looking at different recipes, I kind of concocted one for myself. 

Stewed Tomatoes

4 qt. chopped tomato (I did not take the skin off)
1 C. chopped celery
1 C. chopped onion
1 C. chopped green pepper
2 T. sugar
2 tsp. salt
4 T. minced garlic
1 T. Italian seasoning

Combine all ingredients in a large saucepot.  Cover and bring to a boil, stirring prevent sticking.  Boil for 10 minutes.  Ladle into hot pint jars, leaving 1 inch headspace.  Process 15 minutes at 10 pounds pressure.

This gave me 6 pints with a bit left over, which will be going over some noodles later.  I think next time I will add 1 can of tomato paste to help thicken it up.


**Make sure to follow all safety measures and instructions when canning any type of food**