Step 1

Peel and quarter the tomatoes.

Step 2

Wash, core, seed and chop the green pepper.

Step 3

Peel and chop the onion.

Step 4

Wash and chop the celery.

Step 5

Mix tomatoes, pepper, onion and celery together in large pot.

Step 6

Bring to a boil then lower to a simmer uncovered for 10 minutes.

Step 7

Meanwhile to each half-litre (pint jar) you will be using add either ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice; OR if using litre (quart) jars, add either ½ teaspoon citric acid or 2 tablespoons bottled lemon juice.

Step 8

Pack tomato mixture hot into jars.

Step 9

Leave 2 cm (1/2 inch) headspace.

Step 10

Debubble, adjust headspace.

Step 11

Wipe jar rims.

Step 12

Put lids on.

Step 13

Process in a water bath or steam canner.

Step 14

Process 1/2 litre (US pint) jars for 40 minutes; process litre (US quart) jars for 50 minutes for altitudes up to 600 metres / 2000 feet. See table below.