Cook vegetables. Place in canning jars. Add 1/2 tsp. salt, 1 tsp. sugar and pinch of pepper to each pint jar. Seal. Pressure can at 10 lbs. for 20 minutes.
Ingredients
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20 tomatoes, peeled (large)
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2 onions, chopped (large)
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4 carrots, chopped (large)
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2 stalks celery, cut inch small pieces
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1 green pepper, diced
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2 tablespoons sugar
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1 tablespoon salt
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1 teaspoon pepper
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