Step 1

Wash tomatoes. Peel them.

Step 2

Core the tomatoes (no need to seed) and quarter them.

Step 3

Put tomatoes into a pot 6 litres (quarts) or larger.

Step 4

Add everything from the celery down to and including the salt (OR salt sub.)

Step 5

Cover the pot, and bring to a boil, stirring occasionally to prevent sticking to the bottom of the pot.

Step 6

Lower to a strong simmer, and let simmer covered for another 10 minutes or until vegetables have softened.

Step 7

Ladle into jars, distributing solids and liquid equally.

Step 8

Leave 3 cm (1 inch) headspace.

Step 9

Acidify the jars (see below.) This is a mandatory safety step.

Step 10

Debubble, adjust headspace.

Step 11

Wipe jar rims.

Step 12

Put lids on.

Step 13

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.)

Step 14

Processing time: half-litre (US pint) jars for 15 minutes OR 1 litre (US quart) jars for 20 minutes.