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Wash tomatoes. Peel them.
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Core the tomatoes (no need to seed) and quarter them.
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Put tomatoes into a pot 6 litres (quarts) or larger.
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Add everything from the celery down to and including the salt (OR salt sub.)
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Cover the pot, and bring to a boil, stirring occasionally to prevent sticking to the bottom of the pot.
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Lower to a strong simmer, and let simmer covered for another 10 minutes or until vegetables have softened.
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Ladle into jars, distributing solids and liquid equally.
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Leave 3 cm (1 inch) headspace.
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Acidify the jars (see below.) This is a mandatory safety step.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
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Processing time: half-litre (US pint) jars for 15 minutes OR 1 litre (US quart) jars for 20 minutes.