Stewed Tomatoes Recipe

4 Quarts Tomatoes.

1/2 Cup Green Peppers.

1/2 Cup Onions.

1/8 Cup Fresh Basil.

1/4 Cup Sugar

2 Teaspoons Salt

Chop peppers, onions and basil.

Dip tomatoes 30 seconds in boiling water.

Peel, core, then chop and quarter tomatoes.

Combine all in kettle and boil for 10 minutes.

Pack in hot jars.

Process in a Pressure Canner 15 minutes for pints,
20 minutes for quarts.