|2½ pounds||To 3-1/2 lb tomatoes Makes 1 quart|
|1½ pounds||To 2-1/2 lb celery Makes 1 quart|
Use equal amounts of celery and tomatoes in this combination. It's nice for use in soups, stews, sauces, and casseroles. You'll need the basic equipment for steam pressure canning, plus a saucepan or pot to heat the vegetables and another for boiling water.
1. Choose fresh, firm, red ripe, perfect tomatoes. Wash, peel, core and chop them. Wash the celery thoroughly and chop it.
2. Organize and prepare equipment and work area.
3. Combine celery and tomatoes in a large, saucepan or pot and heat to boiling. (You won't need to add any water, because the tomatoes will provide plenty of liquid.) Boil 5 minutes.
4. Pour or ladle into hot jars to within 1 inch of tops. Add ½ teaspoon salt to each pint or 1 teaspoon to each quart, if desired.
Pour in boiling cooking liquid to within 1 inch of tops.
5. Run a slim non metal tool down along the sides of each jar to release any air bubbles. Add more boiling liquid to within 1 inch of tops of jars, if necessary.
6. Wipe tops and threads of jars with damp clean cloth.
7. Put on lids and screw bands as manufacturer directs.
8. Process at 10 pounds pressure, 30 minutes for pints, 35 minutes for quarts. follow manufacturer's directions for your canner.
9. Follow the basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-05-95
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