1. Prepare canning jars by washing them in hot soapy water and rinsing well.
2. Boil the jars in clean water for 10 minutes, then leave them in the simmering water until the tomatoes are ready.
3. Wash and rinse the canning lids and screw bands.
4. Under cool, running water, rinse the fresh tomatoes to remove dirt and debris.
5. Bring another pot of water to a boil for blanching the tomatoes. Lower the tomatoes into boiling water for 30-60 seconds until the skin splits or folds.
6. Remove the tomatoes and submerge them in ice-cold water before peeling the skins away with your hands or a sharp knife.
7. Core and cut the tomatoes into halves or quarters if using large tomatoes. It may be unnecessary to cut small tomatoes such as Roma tomatoes.
8. Rinse the other veggies and then dice the celery, onions, and pepper into even pieces using a sharp knife.
9. Put the tomatoes in a large stockpot. Add the diced vegetables, salt, and sugar.
10. Cover the pot with a lid and bring the mixture to a boil using medium heat. Stir constantly with a slotted spoon to prevent sticking.
11. Reduce the heat and allow the stew to simmer for 10 minutes until the tomatoes are soft.
12. Ladle the hot tomato mixture into hot canning jars, leaving 1-inch headspace, and ensure an equal ratio of liquids and solids when packing stewed tomatoes.
13. Add 1 tablespoon of lemon juice or ¼ teaspoon of citric acid per pint jar. If using quart jars, add 2 teaspoons of bottled lemon juice or ½ tablespoon of citric acid per jar.
14. Run a sanitized utensil or air bubble remover tool inside your jars to remove air bubbles.
15. Wipe the jar rims gently with a damp cloth. Place the canning lids on the jars and apply the screw bands. Tighten until fingertip-tight.
16. Put a jar rack into a pre-heated pressure canner. Follow the manufacturer’s instructions for water level and venting time.
17. Load the jars into the canner and process pints for 15 minutes and quarts for 20 minutes per your elevation and canner type:

Weighted-Gauge Canners

• Pints at 5 lbs for elevation (0 – 1,000ft)
• Pints at 10 lbs for elevation (1,000ft +)
• Quarts at 10 lbs for elevation (0 – 1000ft)
• Quarts at 15 lbs for elevation (1,000ft +)

Dial-Gauge Canners

• Pints at 6 lbs for elevation (0 – 2000ft)
• Pints at 7 lbs for elevation (2,001 – 4,000ft)
• Pints at 8 lbs for elevation (4,001 – 6,000ft)
• Pints at 9 lbs for elevation (6,000ft +)
• Quarts at 11 lbs for elevation (0 – 2000ft)
• Quarts at 12 lbs for elevation (2,001 – 4,000ft)
• Quarts at 13 lbs for elevation (4,001 – 6,000ft)
• Quarts at 14 lbs for elevation (6,000ft +)

Post Processing

1. Once processing is complete, turn the pressure canner off. Allow the pressure to reach zero before removing the lid.
2. Allow the jars to remain in the canner for 5 minutes before removing them using a jar lifter. Place them on a clean, towel-covered countertop.
3. Remove them from the hot water using a jar lifter and place them on a clean countertop.
4. Let the jars sit undisturbed at room temperature for 12-24 hours.
5. Confirm the jars are sealed by removing the screw bands and ensuring the lids don’t flex up and down.
6. Label the jars with the date and the contents. Store sealed jars in a cool, dry place and enjoy!